These bags are self-standing with a flat bottom. They're a good size for easy punching.
This simple tool makes it easy to punch holes in the brown lunch bags.
I use these Rubbermaid baskets inside my kitchen drawer, but they also can be used on cabinet or pantry shelves. They're a great size for keeping the punched bags of onions orderly.
This is a handy little gadget that makes it easy as can be to peel garlic. Insert garlic cloves and roll the tube back and forth a few times with the palm of your hand. The skins fall right off.
For years I've stored onions, garlic and shallots in plastic bins in a kitchen drawer. Like this:
That works fine if I use everything up right away, but honestly that doesn't happen very often. Instead, I stock up on onions, garlic or shallots for use in specific recipes, and some of them end up hanging around in the drawer for awhile. Here's how some of them look after 2 or 3 months; rotten, moldy, or sprouting.....wasted:
A few months ago, my mom (aka Grammy) came to the rescue. Last time I was visiting her, she showed me how she'd started storing her onions, garlic, and shallots. She raved about how putting them in a regular ol' paper bag that's been punched with holes can extend their life for months. Honestly? I was skeptical. But, my mom had seldom never been wrong before, so I decided to give it a try. The results? Here's how my punched paper bag of onions looked after 3 months--as firm and fresh as when I bought them:
I've tried this with garlic and shallots, too, with the same great results.
Lesson learned: always listen to your mother. Apparently, the punched paper bags allow just enough air circulation to preserve these veggies for an extended period of time. Who knew?
Here's how Grammy showed me to store my onions, garlic, and shallots. I'm a believer. It really works!
Here's a short video to show you how easy this is:
Step 1. Gather the supplies:
view on Amazon: brown lunch bags, hole punch
Step 2. Punch the bags. This is how Grammy showed me to do it (and remember that she is seldom never wrong). Fold the bag in half lengthwise, punch along one edge; you'll be punching thorough multiple layers. Flip the folded bag over and punch along the other edge; approximately 1" between punches (but it doesn't have to be perfect). The result is multiple rows of holes.
Step 3. Fill the bag up to half full, fold over the top, label it (if you'll have more than one bag), and paper clip it to hold the top down.
How easy is that? I use more yellow onions than anything else and buy them in bigger quantities; so I have more than one punched bag to hold them all. The bags can be reused again and again until they wear out.
I store my bags in the same drawer in the kitchen as before. It's important not to crowd them. Air needs to circulate around the bags--that's the whole point of punching the holes. I use the same plastic bins as before; they help keep the bags upright and orderly and are roomy enough for air circulation between the bags. The bins can also be placed on pantry or cabinet shelves.
view on Amazon: my plastic bins
This punched paper bag method should extend the life of onions, garlic, and shallots in most situations. However, their specific life may vary depending on the temperature, humidity, and light conditions where the bags are stored.
Also in my onion drawer:
view on Amazon: easy garlic peeler
If you have problems with rotting onions, garlic or shallots, I encourage you to give this easy technique a try. Waste not, want not. (I'm pretty sure Grammy says that, too.)
Make it a Yummy day!