Got a Lot of Garlic?

[blissful]

@taxlady back in the 80's and 90's the freezer safe jam recipes were all the rage and lots of the tapered jars were sold. They may be in your jars.

Another thing, pastes, like date paste or prune paste, or a very thick pepper paste can be frozen in non-tapering jars because solids don't expand as much as liquids. I'm trying to think what else I have in jars in the freezer: horseradish, peach paste (made from dehydrated peaches), garlic/basil/lemon/parsley mixture.

 

[pepperhead212]

@taxlady Here are those 3 jars next to each other. The left one looks almost like it has almost a wide mouth ring, compared to the center one, but it's because it was taken at an angle, I assume. Those two are regular sized lids, the pint, a wide mouth.
The 3 mason jars with tapers, the 1 1/2 c in the middle not as much as the other two. And the 1 c just has a small mouth, looks different in the photo. But you can see the tapering.
by pepperhead212, on Flickr

 

[blissful]

I can't speak to the taper on the 1 cup or 1 and 1/2 cup jars, with liquids, but the straight sides are safer to freeze things in than any jar with shoulders. I just don't have experience with them and liquids in the freezer. I trust @pepperhead212 so if he does it then I'd use it.

The tapered pints verses the non-tapered pints.

We use pints as drinking glasses here.
The tapered jars are a little taller than the non-tapered jars.
We drink out of non-tapered jars, the tapered ones we use for canning/freezing. Mr bliss is a stickler for this little difference-since the dishes get sorted after being washed either into the cabinet for drinking glasses or for canning.

This is the non-taper on the left and the tapered one on the right. Quite a difference in how tall they are.

 

[taxlady]

Thank you for posting the pictures, @pepperhead212 and @blissful.

 

[Linda0818]

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.

I was wondering the same thing, so I looked up a couple of questions, wondering if whole garlic cloves freeze well, and got this answer...


The answer is a resounding yes. Garlic is pretty versatile when it comes to freezing. You can freeze raw whole unpeeled bulbs, individual cloves (peeled or unpeeled), or chopped garlic.

I also wondered about texture and this is what it said...

Frozen garlic lacks the crunchy texture of fresh, but the flavor remains strong—and definitely lacks the chemical taste that sometimes accompanies jarred garlic.

I think I'll try it that way and see what happens. Sure would be easier (and less messy and smelly) than chopping it all up beforehand.