Peeling large quantities of garlic
I have about 100 heads of soft neck garlic (Inchelium Red) left over from this year's crop that I need to chop and freeze. The garlic has been well cured, having hung under my patio roof for four months, and the outer wrappers slip off easily. That last dang skin, however, clings tenaciously to the clove, and even heavy crushing with the side of a knife removes only half of this last skin. The other half has to be painstakingly removed by hand (as in long thumb nail) and takes forever. I spent over an hour peeling and chopping 10 heads, and with 90 left to go I need a better way!
I tried using a mini food processor with some success, but not good enough. The skins tend to cling to the walls of the food processor, which is good, but so does some of the garlic, and some small peels remain in the chopped garlic even after hand picking most out. This method does cut the time in half and hopefully the remaining bits of skin will not detract from the final dish, but the yield loss is too high.
Does anyone out there have any tried and true methods to speed this chore up? How do the big chopped garlic processing companies do it? I'm sure they must have large and expensive machines, but perhaps the principles of their method is applicable to a smaller scale operation in my kitchen. Any ideas?