The pint jar on the right, has the dry chopped garlic. I store this in a dark cabinet to prevent light from deteriorating the color or taste. It should keep on the shelf indefinitely, protected from both moisture and light. The jar on the left has been reconstituted with water, and topped off with olive oil. It's ready to use to season all sorts of grains, beans, meats and soups. I keep this garlic in the refrigerator after the water and oil are added.