I just saw this "short" on YouTube. This looks like a good way to package garlic for freezing.
Got a Lot of Garlic?
- Thread starter taxlady
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msmofet
Chef Extraordinaire
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That's exactly what I have been doing for years.
OP
OP
I never saw the making it into squares part before. Never heard about it either.
msmofet
Chef Extraordinaire
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Makes it easier to snap off a piece.
OP
OP
And you can have a good idea of how much each square is.
msmofet
Chef Extraordinaire
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I always use a lot of garlic, so my snips/snaps are bigger.
Thanks taxy - seems like a neat idea.
HeyItsSara
Sous Chef
i like a lot of garlic!!!
blissful
Master Chef
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I never tried creasing the bags. I'll have to give it a try. I usually process our garlic after we do the planting in october sometime.
Linda0818
Head Chef
That is brilliant! I've always wanted to pick up those big bags of garlic cloves, but I don't because there's no way I'd use it all before it spoils. Now I won't be hesitant to pick it up.
Thanks
Thanks
pepperhead212
Master Chef
I make a bunch of garlic and ginger paste, for all that Indian and Chinese food I make, and freeze it in tapered mason jars. It thaws quickly enough - in just a few minutes on the counter - that I can gouge out however much I want, and then put it back in the freezer. And no garlic aroma will exit the glass containers.
msmofet
Chef Extraordinaire
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I keep my bags of garlic in the freezer in an airtight Lock-N-Lock container.
OP
OP
It was the creasing that I thought was particularly clever. I knew about freezing it flat in a plastic bag. I just didn't really like the idea of "breaking off" a piece that would be a random size.
I never tried creasing the bags. I'll have to give it a try. I usually process our garlic after we do the planting in october sometime.
OP
OP
"tapered mason jars"?
I will have to give that a try in a small Mason jar. I want to see how well it works to scoop some out after a short while on the counter.
When you make the ginger garlic paste, do you use a 50/50 ratio?
Linda0818
Head Chef
Since you don't do the creasing, how do you get the frozen garlic out? Does it break off easily, even without creasing into portions?
pepperhead212
Master Chef
@taxlady Those "tapered mason jars" allow for expansion of things freezing in them (I've known people to put too much of something liquid in a regular jar, and wonder why it would break!), and are the wide mouth pints, and the regular mouthed 1 and 1½ cup jelly jars.
OP
OP
Yeah, that's why I don't freeze garlic in plastic bags. This post shows what I use:
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jennyema
Chef Extraordinaire
I just dump the cloves in a ziplock and into the freezer.
OP
OP
What is the texture of the garlic like when it's defrosted. I am assuming you mean that you dumped the whole, peeled garlic in the zipper bag.
OP
OP
I had never heard of tapered Mason jars before. It makes perfect sens that those would be easier to get stuff out of. I just googled "tapered Mason jars". There isn't much taper on those. Heck, I may even have one or two of those. I just never noticed that they taper. I'll have look if I can find one, next time I go downstairs to the kitchen.
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