3. Extremely cold temperature.
Whole Bulbs: Just put entire unpeeled bulbs in a freezer bag and freeze them.
Cut the garlic into small pieces, then freeze it in teaspoon-sized portions on a tray before putting it in a freezer bag. This way, you can easily remove the exact amount you need for cooking.
Garlic paste: Mix peeled garlic cloves with some water or olive oil to create a paste. Then, freeze the paste in an ice cube tray. Put the frozen cubes in a freezer bag to store them for a long time.
4. Keeping in Oil
Steps: Peel and cut garlic. Put it in a jar with olive oil and keep it in the fridge.
Important safety tip: Remember to store garlic-in-oil mixtures in the fridge to avoid the growth of harmful Clostridium botulinum bacteria, which can lead to botulism. Use it within one month to make sure it is safe.
Drying out.
Steps: Peel the garlic cloves and cut them into thin slices. Place the slices on a dehydrator tray. Dry at 125°F (52°C) until all moisture is gone.
Keep dried garlic in a sealed container. Grind the dried slices to make garlic powder, or use them whole in soups and stews.
continued on next page
ADVERTISEMENT
