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Long Term Garlic Storage

post #1 of 4
Thread Starter 
We grow a good amount of garlic each year and ultimately use most of it. While we store the bulbs in a cool, dry environment, as we reach the end of our supply, we do have bulbs sprouting.

My question is whether we can successfully freeze some of this garlic before it sprouts and, if so, in what form.

Whole, wrapped cloves or peeled cloves sound like the more obvious ways, but has anyone tried this and, if so, have any tips?

When garlic is chopped, an enzyme in the cell walls splits an organic sulfur compound in the cell to create the chemicals that give raw garlic its characteristic flavor and odor. Oxygen reacts with those compounds to change them into other components and dimish the garlic potency. Like most chemical processes, this is accelerated by heat.

(That's one reason why commercial chopped garlic is packed under oil or other liquid--to keep the oxygen away. I am reluctant to bottle garlic this way at home because of reports of botulism and other microbiological disasters).

Would frozen chopped garlic maintain much of its potency and is that a good way of keeping it? If so, any details?

I know this knowledgeable group will have some thoughts and perhaps experiences to share.

Thanks.
post #2 of 4
Roasted garlic freezes pretty well.
post #3 of 4
Hi there,

Below are a couple of links that you may find interesting...

Pickle & Preserve Garlic

Chemistry of Garlic


...I'm sure the others who are more knowledgeable will be along soon. I wonder if another variety could help extend the fresh garlic further into winter...and then select another variety that may be an early harvest to get you back (to fresh garlic) a little sooner.

Either way...I'd be interested to hear what you come up with.

thanks,
dan
post #4 of 4
I worked in a place where they purchasd whole cloves peeled and packed dry in gallon jugs.. We had a Hurricane ,all power was out for 4 days except we had generator rigged to one large walk in freezer. I froze the garlic in the jug and left it there. When we came back I left it in freezer and took out what I needed daily. It did loose a little flavor so I adjusted amounts, but was fine for sauce and soups etc. Now I do it home.
In fact minced or chopped in oil or water commercially I find weaker and in fact bitter.
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