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| I have about 5 pounds left and this year's is just about ready to dig. It's in pretty good shape, only a few sprouts, not soft or mushy. What is the best way to preserve it? Freezing, drying? Should I puree first or do you grind it once it's dry. I know there was some discussion a while ago about this, but you know the search engine here! Any help will be greatly appreciated.
Steve |
Follow-Up Postings:
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- Posted by nancyjane_gardener USDA 8ish No CA (My Page) on Sat, Jul 16, 11 at 21:40
| How bout chopping and freezing with olive oil? Then you can pop a little garlic OO out of the freezer and be set! Nancy |
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| I raise quite a bit of garlic, and found quite a few ways to preserve it. One way that I've found to be very helpful - is to put some cloves in the blender along with some olive oil, mix well, then freeze in small-size freezer trays. They are then stored in the top part of my fridge/freezer, handy for use in cooking. I especially like them for sauteing and in making stir-fries, adding to spaghetti sauces, etc. We also like garlic salt - which can be made easily, by grinding in the blender, along with some salt - to make a thick paste. This is spread out on a plate and dehydrated. It needs to be stirred from time-to-time in the blender, until dry enough to pass through a salt shaker. It can also be dried in small chunks, wrapped in a baggie and frozen - for immediate use - no need to take time to peel, chop - etc. fresh garlic. I find these to be real time savers in the kitchen. You could also dry the garlic scapes, then use them to season soups, sauces, etc. Bejay |
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- Posted by bloomfielder Z6 SE MI (My Page) on Sun, Jul 17, 11 at 9:26
| I love roasted garlic, and came up with a way to make ahead and freeze. I toss peeled cloves with olive oil, roast at 350 until done, then freeze in ice cube trays, and pop 'em into ziplocs. Really handy to have on hand. |
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