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Old 08-02-2011, 11:45 PM   #11
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I like your food processor idea and I'll give it a try. I also stored my garlic in a cool dark place and it lasted almost all winter. It was still very useable even at the end.
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Old 08-03-2011, 08:50 AM   #12
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Quote:
Originally Posted by Rocklobster
I just peel and freeze them. Done. No jars, oil, sterilizing or chance of failure. They turn dark and mushy when thawed, but there is no tase difference. I usually end up mincing them while they are still frozen anyway.
How dark do they go once thawed? Are they still crisp?
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Old 08-03-2011, 08:52 AM   #13
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Quote:
Originally Posted by jennyema

That's exactly what I do. If you use it while stil frozen it doesn't turn as dark. I find that it loses a bit of pop, so I usually use more.

My freezer doesn't smell of garlic.
I think the garlic only makes a freezer smell when its been minced, not put in as whole cloves.
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