How to make millet pepper and garlic paste that won't spoil

Millet pepper and garlic paste can extend their shelf life through methods such as high-temperature sterilization, sealed storage, moisture control, low-temperature refrigeration, and adding anti-corrosion ingredients.

1. High temperature sterilization

When making millet, pepper, and garlic paste, quickly blanch the ingredients in boiling water or pour them with hot oil. High temperature can effectively kill surface microorganisms. The processed ingredients should be thoroughly dried to prevent residual water stains from breeding bacteria. The spicy flavor of garlic paste after high-temperature treatment will be slightly reduced, but it can significantly improve storage stability.

2. Sealed storage

When canning, ensure that the container is disinfected with boiling water and completely dried. After filling with garlic paste, it should be compacted to eliminate air. Before sealing, a layer of edible oil can be poured to isolate oxygen. When using glass jars for storage, it is recommended to use small capacity containers and consume them as soon as possible after opening. Vacuum sealing can extend storage time to several months.

3. Control Moisture

Fresh garlic and chili peppers should be washed and dried thoroughly. After chopping, they can be wrapped in gauze to squeeze out excess juice. During the production process, avoid adding water-based seasonings such as soy sauce or vinegar. If seasoning is needed, it is recommended to use dry spices. Controlling the moisture content below 10% can effectively inhibit the growth of mold.

4. Low temperature refrigeration

After bottling, garlic paste should be immediately placed in the refrigerator compartment, and the temperature should be maintained at 0 to 4 degrees Celsius. Use dry utensils every time you use them to avoid introducing moisture or impurities. It can usually be stored for about two weeks in a refrigerated environment, and if longer storage is needed, it should be placed in the freezer.

5. Adding antiseptic ingredients

and mixing appropriate amount of high Baijiu or apple cider vinegar can inhibit the propagation of bacteria. Adding a small amount of salt and sugar can also play an antiseptic role. The traditional method involves adding a small amount of vitamin E oil or Sichuan pepper oil, which are natural antioxidants that can delay oil spoilage. Please note that the amount of preservative ingredients added should not exceed 5% of the total weight.

When storing millet pepper and garlic paste in daily life, it is recommended to use it for one week each time. Choose fresh and plump ingredients, keep the utensils clean during processing, and store in a dry and cool environment. If garlic paste changes color, becomes sticky, or emits an odor, it should be discarded immediately. It can be paired with olive oil to make seasoning oil, or divided into small portions and frozen for storage. It can be used directly without thawing. Regularly check the sealing of the container to avoid direct sunlight that may cause oil oxidation.