Twin Springs talk about their experience with Janny MT bins !

Above is a bin of our garlic Michael just prepared for long term storage in a Janny Bin, which is a kind of controlled atmosphere bin, we have been using for quite a few years, but never yet for garlic. 

Most often we will store apples in Janny bins that we wish to keep in good condition, prior to when the CA rooms open in late winter. 

We have purchased enough bins by this time to actually have some extra nice apples, like those seen above from David's farm, the new Firestorm Honeycrisp, put into the bins to be gotten out towards the end of the main Honeycrisp season. 

We are now having some of our crop picked directly into Janny bins to be put into our main storage until they are needed in a few months.

Below is a photo of a similar bin in France. The picture is from Benoit Janny, son and co-inventor of the Janny Bins. Michael got in touch with the Janny company to ask about storing garlic in the bins, and wound up speaking with an owner, Benoit, who proceeded to tell him how to fill the bins, what "settings" to use on the bin's lid, and how long the garlic should remain fresh; ten months, apparently. 

Janny MT equipment, consisting of a bin and a lid made of gas-selective membranes, is suitable for a wide range of fresh produce (vegetables, fruit, aromatic plants, etc.). This natural preservation in cold storage without chemicals and without need for additional energy makes it possible to maintain quality and freshness, and to destock* desired quantities more easily. 

*I believe that this simply means to remove any amount of the product from storage, easily and cheaply. A huge point with respect to these bins. If you have been with the Twin Springs community for a good long time you will know that both we, as well as customers, can wait way too long for controlled atmosphere rooms to open up in late winter, something that makes the huge rooms more and more obsolete. 

In the case of garlic you may remember that towards the end of our crop, perhaps in December or January the remainder of the crop starts to go downhill, sprouting, perhaps spoiling or getting soft. We anticipate being able to open a Janny bin in January or February to find the contents in good shape, remove some, and then close the bin back up to keep the product fresh for a couple of weeks longer.

Another photo, above, sent by Benoit, of filling Janny Bins for storage. I hear they like their garlic in France!

Below is one more from France, bins filled, but without lids, the essential functional part which have the membranes and simple manual controls, no power source needed - outside of the refrigeration 

in the storage room. And I can't find a photo of a bin with lid in place.