- Peel the garlic cloves and chop or leave them whole, depending on your preference.
- Spread the garlic on a baking sheet, making sure the pieces aren’t touching, and freeze them for an hour. This prevents them from clumping together later.
- Transfer the frozen garlic pieces into an airtight container or freezer bag. Label it with the date, and store it in the freezer.
- Frozen garlic can last up to a year. It’s perfect for cooking directly from the freezer, no thawing required.
3. Storing Garlic in Oil
Garlic infused oil is not only a method of preservation but also a delicious addition to your culinary arsenal. However, this method requires careful handling to avoid botulism risk:
- Peel and finely chop the garlic cloves.
- Submerge the chopped garlic in oil (olive oil works well), ensuring all garlic pieces are covered.
- Store the garlic oil in the refrigerator, not at room temperature, to prevent the growth of botulism spores.
- Use the garlic-infused oil within a week to ensure safety and freshness.
Each of these methods provides a way to extend the life of garlic, preserving its flavor and nutritional benefits. Whether you keep it at room temperature, freeze it for long-term use, or immerse it in oil for a flavorful concoction, you’ll have garlic ready for your next culinary creation.
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