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Old 04-14-2007, 04:42 PM   #1
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Freezing Peeled Garlic Cloves.

Do any of you, or have any of you ever stored peeled garlic cloves in the freezer?

I've been doing this for a while and wondered if it affects the flavor of the garlic at all. But it's mainly to keep it from spoiling, because if it's kept in the fridge too long, it will start to mold and mildew. Once that happens, it's no good.

Just wondering about that. Your thoughts, please.

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Old 04-14-2007, 05:17 PM   #2
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Corey, don't have that problem. I buy it fresh and use it up pretty fast. It's not so expensive that I think I need to "stock up."
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Old 04-17-2007, 11:43 AM   #3
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Quote:
Originally Posted by Corey123
Do any of you, or have any of you ever stored peeled garlic cloves in the freezer?

I've been doing this for a while and wondered if it affects the flavor of the garlic at all. But it's mainly to keep it from spoiling, because if it's kept in the fridge too long, it will start to mold and mildew. Once that happens, it's no good.

Just wondering about that. Your thoughts, please.

Garlic kept in the fridge will sprout faster. Keep it on the counter or another cool dry place.
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Old 04-17-2007, 12:49 PM   #4
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I heard that you could freeze garlic so I tried it and it does work. I have a friend who does it also. I use up garlic pretty fast but it is a great tip for people that cant get to the store very offen.
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Old 04-18-2007, 05:17 AM   #5
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Quote:
Originally Posted by mudbug
Corey, don't have that problem. I buy it fresh and use it up pretty fast. It's not so expensive that I think I need to "stock up."
Ditto here... garlic is one of the heavy rotation items in my kitchen!
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Old 04-18-2007, 05:49 AM   #6
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You and I are probably buy the same garlic, from Christopher's Ranch. I love the convenience of having peeled cloves but experience the same mold if I've had the garlic more than a couple of weeks. You gotta admit, it's a big container! I think it's 4 cups of peeled garlic..hard to go through that in a couple of days!

I don't think there would be much of a problem freezing half the container if you pack it well. Garlic is very low moisture, more oily, actually.

I'm sure, like I do, you always check the date on the jar and try to buy the one with the best date. If you see one start to go, get rid of it. Anything it touches will also mold.

Finally, if you see they are almost ready to go, put them in a foil envelope with a bit of olive oil and roast them for 40 minutes. You'll get another week out of them, at least.
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Old 04-18-2007, 06:36 AM   #7
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Goodness, I never keep garlic llong enough...I do keep it in a cupboard not the fridge or on a counter.
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Old 04-18-2007, 08:07 PM   #8
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Originally Posted by lulu
Goodness, I never keep garlic llong enough...I do keep it in a cupboard not the fridge or on a counter.
Garlic, unpeeled, I always left on a shelf above the work area in the kitchen. Peeled garlic cloves, however, have to be refrigerated. The papery skin acts as a natural barrier, but when you remove the skin, the peeled cloves have to be refrigerated.
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Old 04-19-2007, 04:18 AM   #9
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If its peeled its used.....but then I'm only doing domestic cooking and we do eat a lot of garlic, lol. We are pleading the route of trying to use it as a naturally exuded fly repellent...lol
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Old 04-19-2007, 05:12 AM   #10
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A fly repellent?!
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