How to Freeze Garlic
While there is some argument as to whether or not frozen garlic still tastes good upon thawing, it is possible to freeze garlic. You may want to experiment with a small amount first and make your own mind up about the success or otherwise of freezing it but it can be very useful if you suddenly have a glut of garlic on your hands.
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Select quality garlic bulbs. Remove any dirt you can see just by wiping gently.
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Toss it inside a resealable freezer bag. Label and date (the date is more important; you can probably see it's a garlic bulb).
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Use. All you need to do is peel off a clove, peel it and use as normal. It won't take long to thaw but you can grate or chop it (with a sharp knife) while still frozen if you're careful.
Chopped Garlic or Whole Cloves
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Remove the garlic cloves from the bulb. Peel each one.
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Either leave as a clove or chop into small pieces.
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Wrap the cloves or chopped garlic in plastic wrap or foil. Place the wrapped garlic inside a resealable freezer bag.
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Freeze. Use by breaking off whatever is needed from the chopped mass, or simply take a clove (if the clove has gone mushy, it's only good for cooking that lets it break down even more). The frozen mass can be grated, as can the clove if it has remained intact.
Use within six months.
This method requires that you don't delay in freezing the result, to avoid possible food poisoning (see Warnings below).
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Select a suitable garlic bulb. Separate the cloves from it and peel them.
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Place the cloves into a food processor or blender. Add oil in the ratio of 2 parts oil to 1 part garlic.
Olive oil is a good choice, or a less strong flavored vegetable oil of your choosing.
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Puree or blend to combine the two ingredients. Transfer to a freezer-proof container with a lid to prevent odor transference.
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Use. Stick a teaspoon or butter knife in and retrieve as much oily garlic as needed for such things as making pasta sauce, adding garlic flavor to meats, stews and other dishes and for adding to stir-fries or sautée-ing.
Do not let this mixture sit at room temperature; either keep it frozen or heat it up immediately.
Garlic is a low-acid food. The low acidity, when combined with a lack of air that occurs when adding garlic to oil, there is a risk of bacterial growth at room temperature. Clostridium botulinum can grow, which can cause severe and even deadly food poisoning. This means that any method using oil and garlic should be stored chilled and used immediately upon removal from the freezer or refrigerator and not be left to sit around warming up.