Kitchen

[bargainsgirl]

I find winter time grocery store garlic is pretty awful compared to fresh summertime garlic I buy at farm markets.  So what I now do is take a whole bulb and break apart into individual cloves.  Next take off most of the papery skin but leave at least a layer of skin on.  Then I just put them into a LocknLock container.  Now I have summer time garlic all winter long and the taste seems to hold up just fine being frozen.  Of course the texture is softer but it works for me!

[MG Chris]

I freeze garlic all the time. I buy bags of pre peeled, throw them in the Vitamix or Blendtec with just enough water to make sure they mush up. I freeze them in 4 oz jelly jars and keep one in the fridge at all times. 

[wagirl]

I use jarred garlic--hate dealing with the prep of fresh garlic, but when I do buy it  fresh ,  I roast several at a time and then freeze the garlic paste.