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Can you freeze garlic?

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  • Can you freeze garlic?

    My over-wintered crop is now ready to harvest...


    Wondering about alternative to drying it

  • #2
    I assume so Mike as you can buy it in Iceland
    Last edited by broadway; 11-06-2019, 09:01 AM.
    Cheers

    Danny

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    • #3
      I have frozen it blitzed before but it advised only for a few weeks, I don't know why. You can pickle it. However you need to be careful if you preserve it in oil (someone might remember the name for the issue with oil)
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      • #4
        on the basis of a highly cursory google, I think it's botulism

        https://garlicmatters.com/how-to-saf...garlic-in-oil/

        Please, take extreme care when storing garlic in oil. Make sure to label clearly any jars or containers with a preparation and “use by” date to avoid any confusion and stick to these guidelines:
        Raw garlic cloves can be safely stored in oil for up to 4 days when refrigerated.
        Cooked garlic cloves can be safely stored in oil for up to 2 weeks when refrigerated.
        Raw or cooked garlic cloves can be safely stored in oil for up to 4 months when frozen.
        Never store garlic in oil (raw or cooked) at room temperature.
        A mixture of garlic in oil stored at room temperature provides perfect conditions for the growth of bacteria called Clostridium botulinum, which produces a potentially deadly toxin.

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        • #5
          Lazy garlic in vinegar?
          https://www.growfruitandveg.co.uk/gr...lic_66568.html
          Last edited by veggiechicken; 11-06-2019, 10:06 AM.
          A Chicken walks with small steps. Be more Chicken
          https://gardenchicken.blogspot.com/
          @realveggiechicken

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          • #6
            I am still using last years dried garlic, still a couple of heads in a bowl in the kitchen window and I picked the first head of this year's last week (just to see what it's like). I'd be loathe to give up any freezer space to something that dries so well.

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            • #7
              I chop mine up and freeze them.
              Carrie

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              • #8
                I think the lazy garlic in vinegar is brilliant. I've also blitzed and frozen in butter and that works a treat too.
                Though I love this recipe from the garlic farm.
                https://www.thegarlicfarm.co.uk/cook...-cloves-recipe

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                • #9
                  Freezing Garlic.

                  Does anybody freeze garlic.
                  I have just watched a video of a lady freezing garlic.
                  She put the cloves in the food processor and crushed them.
                  Then put the mixture in an ice cube tray and put it in the freezer.
                  Surely this must taint all the other foods.
                  Any other ideas for preserving garlic.
                  I am about wary of preserving it in oil.

                  And when your back stops aching,
                  And your hands begin to harden.
                  You will find yourself a partner,
                  In the glory of the garden.

                  Rudyard Kipling.sigpic

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                  • #10
                    I freeze in the same way with no issues. Once frozen just pop em out and store in a freezer bag

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                    • #11
                      Yeah I do that too, but when I feel really lazy I peel them and chuck them in a bag, whole, skin on. It only takes two minutes to defrost them enough to slice, and they smell less in the freezer that way.
                      https://nodigadventures.blogspot.com/

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                      • #12
                        Threads merged to confuse you all!!
                        A Chicken walks with small steps. Be more Chicken
                        https://gardenchicken.blogspot.com/
                        @realveggiechicken

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                        • #13
                          Why not put them in your rice cooker on warm for about 20 days making sure to damp down occasionally to prevent dehydrating and you have black garlic. The result is garlic with the texture of firm jelly with a taste between garlic and balsamic. The tasty cloves can be eaten raw. This lasts for ages in a jar in the fridge. Those which turn out hard as some do can be put in a coffee grinder to produce a sprinkle seasoning.
                          David

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