We all know about dehydrating or making garlic powder for long-term storage, but what about freezing? The answer is ABSOLUTELY YES! Garlic is easy to freeze and it also doesn’t take up too much space in the freezer. As a result, you can always stock up on fresh garlic and freeze it so that you can cook with it all year round. Additionally, garlic can be frozen in all its forms, which gives you the freedom to play and experiment.
What is the best way to freeze garlic?
You might be surprised by how many ways garlic can be frozen. You can freeze whole garlic bulbs (unpeeled), individual cloves (unpeeled or peeled), chopped or minced garlic, even make a Garlic Sorbet! One of the most important things to ensure is to choose fresh and high-quality garlic cloves prior to freezing them. If you freeze garlic cloves that have started to spoil or are about to, you will not stop the rotting process and they will not be useful for anything. Once you have assembled your garlic cloves, you can either peel them or leave them with the peel on.
Garlic can be frozen in freezer bags or any container that can be safely stored in the freezer.
Is frozen garlic as good as fresh?
Frozen garlic is as good as fresh garlic, though it’s softer. Its flavor will still be just as strong as when it was fresh. Even though its overall quality is different once frozen, homemade frozen garlic mixtures are so much better when compared to jars of peeled or chopped garlic cloves that are available in the typical grocery market.
Use your frozen garlic mixture as you would fresh garlic. There is no need to thaw it beforehand; it’s actually better if you don’t. It is very easy to chop frozen garlic and even easier to grate, so you can simply add it into the dish you’re making.
Does freezing garlic ruin it?
Garlic is versatile when it comes to freezing. That is why many people opt to freeze it to use it for later recipes and dishes.
When we freeze garlic, its texture does become softer compared to fresh garlic, its flavor will still be as it was fresh.
How long can you keep garlic in the freezer?
Peeled garlic, chopped garlic, and frozen cooked garlic can last and last. In fact, garlic kept constantly frozen at 0°F will keep safe indefinitely. Keep in mind NOT to wait too long before freezing your garlic. Freezing your garlic will not bring back its vigor or extend its useful life. Freezing garlic on the verge of spoiling will only accelerate its demise upon thawing. It’s important to check on your garlic and make sure it’s safe to consume (this refers to all garlic both fresh and frozen garlic). Never consume bad or rotten garlic, which can be identified by:
- Appearance — Look at the garlic’s outer appearance. Rotten garlic forms brown spots on its cloves and has a yellow or brown color, rather than its normal yellowish-white color. A little brown spot can be cut off and the clove is still used right away, but do not freeze.
- Texture — Garlic should feel firm to the touch. If the garlic is soft and feels too mushy, discard it; except for garlic which has been frozen and thawed. This texture is expected to be softer.
- Aroma — If the garlic loses its distinct smell (spicy, mellow, and pungent) it is a sign of spoilage.
Can you freeze peeled garlic cloves?
Yes, you can freeze peeled garlic cloves. Buy your garlic from EDN Farms for your entire year if you can; it always sells out! Store you garlic for short term storage with good air flow in ambient temperatures of 68-86 degrees with a low relative humidity (<75%) will work, however, due to moisture loss cloves will eventually shrivel. Then, as you get time, set aside what you intend to use within a few months or so. Store those garlics as mentioned before or in an open paper bag placed in your refrigerator crisper drawer, if refrigerator is set at 39 degrees or lower. Using some kind of an accurate temperature/hygrometer sensor, adjust you crisper vent so humidity remains around the 75-80% range. Then prepare the rest of your year’s worth of garlic for freezing. Doing this ensures that you will have enough to last the rest of the year.
Here are several ways to freeze garlic cloves:
- Blend — Place the peeled garlic cloves into a blender, or food processor, and add a bit of water and puree. Place the puree in ice cube trays, on a thin silicone sheet or smoothed flat in a freezer bag.
- Peel the garlic cloves (or not; that works too!) and freeze them whole in a freeze-proof container.
- Peel the individual cloves and chop or crush them. Wrap tightly in plastic freezer wrap or aluminum foil, making a log, or place in an airtight container or freezer bag.
How do you store peeled garlic in the freezer?
You can store frozen peeled garlic in freezer bags or any container that can be safely stored in the freezer. Make sure it is air-tight to help prevent frost build-up.
Can you freeze whole garlic bulbs?
Yes, you can freeze whole, unpeeled garlic bulbs. Freezing the whole bulb is great for those who are looking to use a lot of garlic in their future recipes and dishes. Freezing garlic will make the fresh garlic lose its original firm texture. Once the garlic freezes, the peels come off easily but think ahead to your typical meal prep. If you're usually short on time, it might be worth the effort to peel cloves before freezing.
For a whole bulb of garlic, make sure to check if they are good enough to be frozen (fresh garlic will feel firm and does not have wet spots, mold, or have green shoots).
How do you freeze whole garlic bulbs?
When selecting the whole garlic bulbs, make sure to leave cloves unpeeled if freezing the entire head.
Freeze Whole Heads:
- Get whole garlic bulbs – Choose quality garlic.
- Do not peel – Leave the head unpeeled.
- Transfer to appropriate containers – Place in appropriate containers such as a resealable freezer bag.
- Label the containers – Label the package with the date, and varietal.
- Freeze – Store at 0ºF, this can last indefinitely.
- Use – When you want to use the frozen garlic, simply peel off a clove and use it normally (There is no need to thaw it since it can be easily sliced or grated).
Keep in mind, the freezing process causes the water molecules within garlic to expand and therefore disrupts cellular structure. The cellular integrity remains intact because the cell structure is frozen, so we advise immediate usage. Actually, we think they're even easier to peel and we commonly chop, mince or grate our garlic cloves while they're still frozen.
Can you freeze chopped/minced garlic?
We know that peeled garlic cloves and whole garlic bulbs can be frozen, but can finely chopped garlic or minced garlic be frozen? The answer to that is another big YES! In fact, we have more customers report the technique below is their favorite way to freeze their garlic because of how easy it is to use later.
How do you freeze chopped/minced garlic?
You can chop already peeled cloves and place them into snack-size bags which will result in a frozen thin layer. That can easily be broken off when needed.
Here is a more thorough step-by-step guide on how to freeze chopped/minced garlic:
- Get fresh garlic bulbs
- Peel garlic cloves
- Chop the garlic cloves — Add the peeled garlic cloves to a blender or food processor until they are evenly chopped or minced. You may add a few drops, of water between pulses if necessary.
- Place mixture in a pan – Place a plastic wrap on top of a shallow pan or baking sheet pan, and simply spread the minced garlic evenly over the pan to make it smooth and flat.
- Cut accordingly – You may cut the flat minced garlic mixture into measurements with a chopper tool or large knife, according to your liking.
- Cover the pan – Cover the pan with a lid or some plastic and place it in the freezer. Wait for it to turn solid (at least 4 hours).
- Cut and place in freezer bags – Following your measurements, cut the frozen grid into 4 large rectangles, wrap them each in plastic and place them in a resealable freezer bag.
- Use – Easily break off the needed amount of frozen garlic.
How to make garlic paste?
You can also create and freeze garlic paste, but making the actual mixture can be tricky. Frozen garlic paste is going to be no different than fresh garlic.
Here's a step-by-step guide on making garlic paste:
- Fresh garlic — Get fresh garlic bulbs and peel each clove.
- Chop peeled garlic — Use a sharp knife and finely chop the peeled garlic cloves. Add some salt to quicken the chopping process; it helps to break the garlic down further and softens it.
- Food processor — If you want to make a large batch of frozen garlic paste, it is best to use a blender or food processor.
- Place garlic paste into resealable freezer storage bags – You may use a knife to evenly partition your garlic paste in each bag to easily break off the needed amount.
- Label bags — It is ideal to label the freezer bag with the date and varietal.
- Use — Easily break off the needed amount of garlic.
What is frozen garlic good for?
Freezing your Edn farms garlic is a much healthier, and more flavorful, option than using traditional methods of preparing the common supermarket garlic. Frozen garlic may lose its original firm and crunchy texture, but the outstanding flavor and health benefits remain.
You can still have quality, and you don’t have to sacrifice it for convenience.
Here are more reasons why frozen garlic is a good thing to have in your freezer:
- Frozen is a better alternative to jarred, ready-made chopped garlic and other types of processed garlic. It’s healthier and tastes much better.
- Avoid wasting garlic by freezing it, saving you time on future preparations, and saving you money.
- Besides being healthier, compared to store-bought garlic, frozen garlic lacks the sharp taste that comes with most jarred garlic products.
- Having frozen garlic is convenient; you can easily throw it in your recipes and dishes without having to peel or slice fresh garlic.
Does freezing garlic destroy allicin?
Allicin is a compound produced by fresh garlic once it is crushed or chopped, but does freezing garlic destroys allicin? The answer is no. Freezing garlic is a method to keep the health benefits of garlic intact for longer.
Allicin has been proven to reduce inflammation and offers various other antioxidant benefits.
Here is a way to keep the health benefits of garlic intact:
- Prepare your fresh garlic by injuring the garlic. Crush, cut, or prepare a paste and let it sit in the open air for 10 minutes (see our “10 and 2” rule).
- Store it in a freezer-safe container as described above.
- Allicin, once formed, freezes stable.
Can Roasted Garlic be frozen?
Answer: Absolutely YES! It is just fine to freeze roasted garlic and then thaw or warm for later enjoyment. We keep frozen roasted garlic on hand for convenience when preparing recipes like our famous Roasted Romanian Red Creamy Alfredo Sauce. But there's a big rule that should not be forgotten: Do Not roast once frozen garlic. Plump garlic cloves contain water and when water freezes it expands. The expansion disrupts the clove's cellular structure and does not benefit the roasting process.
What is Garlic Sorbet?
Garlic Sorbet is one of our favorite concoctions. Here is how we make it:
- Prepare garlic in a blender or processor as if making a paste.
- For every 1 part of garlic; Add 2.5 parts of your favorite cooking oil and blend together thoroughly. (At this ratio, the oil will keep the mixture from freezing solid and it will remain scoop-able.)
- We have now started adding an optional shot of vodka to the mixture to help keep the sorbet scoopable.
- Pour the mixture into a freezer-safe airtight container leaving a ½ inch of headspace.
- Freeze immediately.
- Scoop out and use or cook immediately, do not allow to sit out because “non-thoroughly dehydrated” garlic mixed or covered with oil (as with any low-acid vegetable) can form Clostridium botulinum.
Can you get botulism from garlic?
Yes, improperly prepared garlic can cause botulism. This is why when coating garlic with oil, it’s important to swiftly place it in freezers as soon as possible. Garlic is a low-acid food; when placed in oil, its surrounding environment will lack oxygen, creating a perfect growing condition for clostridium botulinum: the bacterium responsible for producing a botulism-causing toxin. Botulism can be fatal. If the botulism toxin develops in the garlic and is consumed, death can occur in a few days without proper medical intervention.
When using frozen garlic, always use it right away in the dish you’re preparing. It is best not to ever let it stand for a long time at room temperature. This is stated guidelines by the USDA on garlic in oil: Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism.
No matter how your freeze garlic:
No matter what type of garlic you freeze, unpeeled garlic bulbs, minced or chopped garlic, be sure to seal it in an appropriate container, ensuring the garlic's wonderful aroma can be sealed and not mixed with other freezer items. Remember, make sure to not leave the garlic at room temperature for too long.
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