Originally Posted by
Prism99
Thanks for the tip! Would be a great timesaver for me. Found these directions online and will have to try it:
To prepare, peel cloves. Make a puree with oil in a food processor (1 part garlic to 2 parts oil). Pack in suitable containers, seal, label and store in freezer. Puree will stay soft enough to scoop out as needed for sautéing.
you're welcome
...i used to grow a lot of garlic. we ate a lot, family members wanted a lot, but i still had more. i started doing it like this to preserve what wasn't set aside to plant. there wasn't any "web" then. i do peel the cloves, but i don't measure anything. just fill the bowl, top on & drizzle olive oil till it looks right. i use clean empty herb jars. i don't make a very thin pureé ..more garlic than olive oil and it doesn't stay soft when frozen. i like
lots of garlic when i cook. so small jar thawed for use doesn't go bad before used up.