HOW TO FREEZE GARLIC
Freezing fresh garlic is a great way to preserve it for all your winter meals. Learn how to freeze whole cloves, minced garlic, pureed garlic in oil, and roasted garlic paste with these tips.
Provided by Grow a Good Life
Categories Pantry
Time 15m
Number Of Ingredients 2
Steps:
- Separate the garlic cloves from the bulbs, remove the peelings, and trim the root ends.
- Place the garlic cloves in a freezer-safe zipper bag. Squeeze out the air and seal it closed. Add today's date and place it in the freezer. Use within 6 months for the best flavor.
- Add the garlic cloves to the bowl of a food processor, and pulse until the garlic is minced to your liking.
- Place the minced garlic in a freezer bag and flatten to squeeze out the air.
- Press indents to make it easy to break off squares as needed for cooking.
- Seal the bag, add today's date, place the minced garlic flat in the freezer, and store in the freezer for up to 6 months.
- Place the garlic cloves into a blender or food processor.
- Pulse the food processor several times to chop the garlic.
- Add some of the olive oil and blend to puree the garlic with the oil. Add more or less oil to your liking.
- Spoon the garlic puree into small ice cube trays and place in the freezer until frozen, about 2 hours.
- Once frozen, release the cubes from the tray, place in a freezer bag, and freeze for up to 6 months.
Nutrition Facts : ServingSize 1 teaspoon, Calories 4 kcal, Carbohydrate 0.9 g, Protein 0.2 g, Sodium 1 mg, Fiber 0.1 g
FREEZING GARLIC
Learn all the tips and tricks on How to Freeze Garlic to save yourself time and money.
Provided by Sarah Cook - Sustainable Cooks
Categories How To
Time 2h10m
Number Of Ingredients 2
Steps:
- Break apart a head of garlic, and cut off the root end from each clove.
- Remove the papery skin from the cloves.
- Using a sharp knife, mince the garlic to uniform pieces. If you have a food processor, you can "pulse" the garlic to quickly chop everything.
- Spoon minced garlic into mini muffin tins lined with muffin papers, filling them three-fourths full.
- Drizzle olive oil over the garlic, and then use the spoon to gently press the minced garlic down until it is mostly covered with oil.
- Freeze for 2-3 hours, and then remove the muffin liners from the pan and freeze each garlic "puck" in an air-tight container for up to 6 months.
- Break apart a head of garlic, and cut off the root end from each clove.
- Remove the papery skin from the cloves.
- Line a rimmed baking sheet with parchment and place the cloves on top, without allowing them to touch each other.
- Freeze for 3 hours and then transfer to freezer storage.
ROASTED GARLIC WALNUT PESTO FOR FREEZING
I like to freeze single serving cubes of pesto for future use when I harvest my basil plants. I roast the garlic, blanch the basil, and leave out the cheese because I think it's more stable for storage that way. I use walnuts because they are cheap in comparison to pine nuts.
Provided by sophie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 8h55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Break garlic cloves off the bulb, but leaving in the peels. Place cloves in a square of foil. Drizzle about 1 tablespoon olive oil over cloves; season with salt and black pepper. Fold foil into a packet with the seams facing up to avoid leakage.
- Bake in the preheated oven, checking every 10 to 15 minutes, until garlic is soft, 30 to 40 minutes. Let cool.
- Heat walnuts in a skillet over medium heat; cook and stir constantly until fragrant and toasted, about 5 minutes. Remove from heat and cool.
- Bring a large pot of lightly salted water to a boil. Pour ice water in a large bowl and set aside. Drop a handful of basil into the boiling water for 2 seconds; remove with a slotted spoon and transfer to the ice water. Repeat with remaining basil. Drain basil from the ice water and squeeze out as much moisture as possible.
- Squeeze garlic to release from the peels and place in a food processor. Add toasted walnuts, basil, and 1 cup olive oil; season with salt and black pepper. Blend in the food processor, scraping sides a few times, until smooth.
- Pour pesto into 1 to 2 ice cube trays; freeze until completely solid, 8 hours or overnight. Pry pesto cubes from the ice cube tray and store in a freezer bag.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 5.2 g, Fat 26.5 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 7.6 mg, Sugar 0.4 g
FREEZER GARLIC BREAD
Make your own freezer garlic bread today. Fresh French bread is thick-sliced and slathered in a cheesy garlic butter spread. Keeps in the freezer for six months.
Provided by Heather
Categories Bread
Number Of Ingredients 8
Steps:
- Line a baking sheet (that will fit into your freezer) with parchment paper. Set aside.
- Slice a loaf of french bread into about 1 to 1 1/4 inch pieces and place in a single layer onto prepared baking sheet.
- In a bowl, add softened butter, minced garlic, salt, parsley, garlic powder, parmesan cheese and mozzarella cheese. Mix until all ingredients are incorporated.
- Spread butter mixture evenly onto bread slices.
- Place baking sheet into freezer for 1-2 hours or until bread is frozen solid. Transfer frozen bread into freezer safe bags or containers, or wrap in wax paper and foil.
- To prepare: Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place garlic bread slices onto prepared baking sheet and bake for 5-7 minutes, or until golden brown around edges and lightly browned on top. Serve immediately.
Nutrition Facts : Calories 113 kcal, Carbohydrate 12 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 198 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOW TO FREEZE GARLIC SCAPES
It's easy to preserve your garlic scapes by freezing them! Here's how:
Provided by Kaylee @ Rooted Revival Homestead
Categories Recipes & Food Preservation
Time P1DT25m
Number Of Ingredients 6
Steps:
- Once your garlic scapes are harvested (see instructions above for harvesting info), wash them in cool water to remove any dirt.
- Use clean kitchen scissors or a sharp knife to remove the flower bloom from the stem. Discard or use the flower head fresh, if desired.
- Chop the scapes into 1/2-inch sections with a sharp knife or clean kitchen scissors.
- Heat a large pot of water to boiling. This will be used to blanch the garlic scapes which will help remove any pathogens and also help preserve them longer.
- Place the chopped scapes into a metal colander that will fit into the pot of hot water. Or, you can wrap the scapes in cheesecloth.
- Submerge the scapes in the colander or the cheesecloth into the pot of boiling water for 30 seconds to 1 minute.
- Remove from the boiling water and spread on a clean towel. Pat dry.
- Lay the scapes in a single layer on a cookie sheet. I like to line the cookie sheet with a silicone baking mat before spreading the scapes onto it.
- Place the cookie sheet with the scapes into the freeze overnight or until scapes are completely frozen.
- Remove the frozen scapes from the cookie sheet and place in an airtight bag or container.
- Place the bag/container of scapes back into the freezer for storage.
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- Peel the garlic using one of these methods. Then add to a high-speed blender or food processor and blend into a paste (optionally add oil and salt like I have for this garlic paste).
- You can freeze the peeled or unpeeled garlic. I prefer to separate mine first into cloves, for ease of use when I need to use them.
- Frozen garlic can be stored for up to 6 months. However, I aim to use it within 3-4 months for the best flavor. Note: The texture of the frozen garlic cloves will change and become more spongy. However, this actually helps it to cook faster!
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- Combine the peeled garlic cloves and olive oil in a food processor. Pulse until the cloves are chopped, but stop before they turn into a paste.
- Scoop out one teaspoon of the mixture at a time and transfer to a baking sheet. Freeze for a couple of hours before putting the teaspoons in a freezer bag. Store for up to 3 months.
- When you want to use the frozen garlic, transfer the desired amount directly from the freezer to the dish. Do not thaw.
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- If garlic isn't peeled, peel it by hand, or by using a peeler tube or by using the shaking method inside a mason jar. Just place unpeeled garlic cloves inside a clear mason jar, screw on the lid and shake vigorously until all the peel is removed.
- Using a paring knife, remove any green sprouts or brown stems from the individual peeled garlic cloves.
- Add the garlic cloves to a food processor fitted with a metal blade. Process in short pulses until the garlic is evenly minced. Be sure to stop and scrape down the sides as needed. You can stop when its just minced or continue until it becomes a paste. I prefer the paste.
- Transfer the garlic paste into small freezer safe storage bags. You can use a knife to draw lines to partition small 1 inch squares, which will be equivalent to about 1 teaspoon of garlic paste.
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