Hi everyone... my first time posting here with a question, so please be gentle.
I'll try to keep this short and sweet since I'm infamous in most of my forums for the two-page rambling posts!
I'm trying to figure out the best method for storing fresh minced garlic. I have severe arthritis and my hands are pretty clawed up, so chopping has become more of a problem over the years. I have "good" days and "bad" days as far as pain level is concerned and I also have limited amounts of pain medication.
Lately I've been trying to make my life easier by doing as much prep as I can whenever I'm having a good day, or when I've already got enough Percocet in my system to stun an elephant (typically because it was necessary for some other reason, having to be on my feet for a whole afternoon or some such, usually). May as well take advantage of the few hours before the meds wear off to do a big bowl of piperade so I can make sausage heroes tomorrow even if my hands are so bad I can't turn a doorknob.
One of the most difficult prep chores for me now is mincing garlic, because I haven't been able to use a press for some time. It would make life so much easier for me if I could just mince up half a dozen bulbs at a time and then have fresh garlic to use for the next week. But finely minced garlic just doesnt seem to last more than a day or two in the fridge. It gets sticky\soggy, sometimes goes off, or becomes bitter. If I wanted gross soggy garlic mush I'd just buy it in those jars at the grocery store.
Does anyone have advice for how I can somehow prep garlic ahead of time and keep it nice for as long as possible? I've heard suggestions to cover in oil but I don't want to take the risk of botulism just for the sake of fresh garlic. Can I freeze it or something? Is there some way of storing it so I could get just an extra couple days? I dont need to keep a month of garlic on hand; I just don't want to have to go through twenty minutes and a lot of pain every time I need minced garlic.
Thanks in advance for any help.