Just this past week I decided to test various hacks and methods for how to peel garlic.Once you start freezing garlic, you’ll realize just how much time you save and won’t look back.This is one of my favorite methods as it’s low effort and means you don’t have to further prep or chop the garlic once you remove it from the freezer – just chuck as many cubes of the frozen puree mixture into a pan as needed, and you’re ready to go.First, peel the garlic cloves and then add them to a high-speed blender or food processor and blend into a puree.Feel free to continue with the paste method by adding oil and salt.Alternatively, pour the plain garlic mixture into an ice-cube tray or baking sheet in 1 teaspoon portions.Cover the tray in clingfilm to avoid freezer burn and, once frozen, transfer to a container.Note: It’s important to freeze the garlic puree as soon as possible when combining it with oil to decrease the risk of botulism.I use this garlic straight from frozen in my cooking and that’s the safest option – no need to thaw first.However, for freezer space and ease of use (as you can then grab the cloves you need straight from frozen), I usually separate them first.If chopped I like to either freeze portioned in a small ice-cube tray or in a single, thin layer, in a ziplock bag.The whole bulbs and cloves could also be defrosted at room temperature or thrown into a bowl of hot water to thaw sooner.Make sure not to defrost the oil garlic paste mixture at room temperature (due to the botulism risk).First, oil doesn’t freeze solid, allowing you to chop and pull apart the frozen garlic easily. .

How to Freeze Garlic {+ Storage Tips}

This easy tutorial walks you through the steps for freezing garlic to save time and money for meal prepping!It can be so tedious to peel a garlic clove or two, chop, mince or press it on a daily basis.Freezing garlic in bulk every 3-4 months makes it easy to have on hand to throw in recipes when you’re in a pinch.But the flavor definitely stays strong and robust, and it’s way better than the jarred garlic you would find at the grocery store.I go to the prepared foods section of my local health store and they usually give me a large tub of freshly peeled garlic.But this method leaves the brown stems on them, so I recommend using a paring knife to remove them.This method is excellent if you are preparing a small amount or don’t have a food processor.When preparing multiple cups of garlic like I do in bulk, I always use a food processor.Transfer the garlic paste into small freezer safe storage bags.You can use a knife to draw lines to partition small 1 inch squares, which will be equivalent to about 1 teaspoon of garlic paste.I prefer to use ziplock storage bags for garlic because I can lay them flat in the freezer.This not only helps maintain fresh flavor and reduce any risk of freezer burn.But it’s also a money saver since you’re buying garlic in bulbs and prepping it in advance.The oil dilutes the taste and makes it difficult to tell the amount of garlic needed for a recipe.I especially love using it when the garlic will be cooked, like in soups, sauces, stir-frys and stews, but you can still use in a fresh salad if you wanted.This easy tutorial walks you through the steps for freezing garlic to save time and money for meal prepping!5 from 163 votes Author Yumna Jawad Servings 20 servings Course Condiments Calories 1 Prep Time 10 mins Total Time 10 mins Equipment Knife Block Set Cutting Board KitchenAid Food Processor Silicone Reusable Bag Ingredients 1x 2x 3x ▢ 5 bulbs garlic Instructions If garlic isn’t peeled, peel it by hand, or by using a peeler tube or by using the shaking method inside a mason jar.Just p lace unpeeled garlic cloves inside a clear mason jar, screw on the lid and shake vigorously until all the peel is removed.Using a paring knife, remove any green sprouts or brown stems from the individual peeled garlic cloves.Add the garlic cloves to a food processor fitted with a metal blade.Transfer the garlic paste into small freezer safe storage bags.You can use a knife to draw lines to partition small 1 inch squares, which will be equivalent to about 1 teaspoon of garlic paste.They will last up to 3 months in the freezer Equipment: I use the : I use the Kitchen Aid food processor to make the garlic paste.You can use any other food processor you have or even just use a sharp knife along with course salt to help soften the garlic as you chop. .

Can You Freeze Garlic? Yes!

Or you can just freeze it.Wait, can you freeze garlic?When you’re ready to use the garlic in a recipe, you can peel and chop as many cloves as you need.So if you want to smash them and then mince them, you’re going to have to wait a few minutes before doing so.Peel as many garlic cloves as you have or want to use (at least 2 heads’ worth of garlic to make this method worthwhile).Each teaspoon is about the equivalent of 1 large garlic clove or 2 small-to-medium cloves.If you have so much garlic that you can still freeze whole cloves and make garlic paste blobs and still have a bunch of heads of garlic left over, you can roast them and freeze the puree.Follow the instructions for roasting garlic, but instead of wrapping one individual head of garlic in foil, wrap a whole bunch.Line a baking sheet with waxed paper and drop tablespoons of roasted garlic puree onto the sheet. .

Freezing Garlic the Easy Way

A bag or container of frozen minced/chopped or whole cloves of garlic ready to go makes your easy healthy meal prep a breeze.We actually go through this kitchen staple so quickly that I plant a 4×6 garden bed each year to grow my own!Can You Freeze Garlic?Rimmed baking sheet and parchment for freezing whole cloves.Frozen garlic will last in a conventional freezer for six months.How Do You Thaw Frozen Garlic?If the whole cloves will be roasted, like being added to a Paleo Roast Chicken, adding them to the recipe still frozen is totally fine.Keep the minced garlic in the parchment muffin liners when storing in the freezer to prevent them from sticking to each other.I strongly recommend storing the frozen minced garlic in 8 oz (jam-sized) canning jars in the freezer.Remove the dollops when fully frozen and freeze in small canning jars.Freeze for 2-3 hours, and then remove the muffin liners from the pan and freeze each garlic "puck" in an air-tight container for up to 6 months.Notes Store the frozen minced garlic in 8 oz (jam-sized) canning jars in the freezer.Frozen garlic will last in a conventional freezer for six months. .

How to Roast Garlic and How to Store It

A couple of my favorite recipes with roasted garlic are of course, Roasted Garlic Hummus and this Grilled Shrimp with Roasted Garlic Cilantro Sauce (although, I do cheat a little in this shrimp recipe and only roast the garlic for 10 minutes or so.).How to Roast Garlic?Pan Roasted Garlic.Add the garlic cloves (skin on) and roast for 7 to 8 minutes, turning the cloves over every 2 minutes or so.Remove from pan and let them cool before using.Oven Roasted Garlic in muffin pan without using foil.Drizzle with olive oil, then cover with an identical muffin tin and bake in heated oven.How to store roasted garlic.Once the roasted garlic has cooled, simply peel off the papery skins.You can take out as many cloves as you need at a time.Store Roasted Garlic in Fridge with Olive Oil.Place cooled, peeled roasted garlic cloves in a clean canning jar.Why add oil?IMPORTANT: DO NOT store roasted garlic in olive oil at room temperature, this provides perfect conditions for producing botulism toxin (read more in this PDF). .

Can you freeze garlic? (Cloves, Peeled, or Minced)

The most common way to preserve garlic is keeping it in a dark cabinet that’s well ventilated.I like to keep fresh garlic in wire baskets in a dark cabinet.Recently, I’ve started using the freezer to also store garlic and make it last longer.Just keep in mind you should prepare garlic for freezing in a similar fashion that you use them fresh.I like to use a food processor to mince them and then measure the garlic into tablespoon and teaspoon portions.Just like pre-freezing the cloves, you want to lay them out onto a sheet pan or plate and freeze for an hour before putting them in an airtight container.Make sure to cover all the garlic with oil to prevent freezer burn.You can also have the option of putting them directly onto the pan or soup without defrosting them if you want to keep the garlic whole. .


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