In article ,
Je?us wrote:

I'm looking for some alternative ways to preserve garlic. I've done it
in oil before but am interested in other methods. My favourite way is
to simply hang the bulbs in a cool, dark and dry place, but that only
seems to work for 8 months or so before it deteriorates and I'd like
to make it last until next harvest. Has anyone tried freezing the
cloves, either peeled or unpeeled? If so, what is it like after
thawing. TIA for any ideas.

By growing "too much" (or enough) I get adequate survivors in the stored
(in a box in the basement, too warm) stuff though I do lose quite a bit
towards the end, and some of what's usable is quite soft. It is cured
first for several weeks in dry shade.

Information primarily targeted at commercial growers suggests storing at
30-32F / -1-0C and 60-70% humidity. Domestic refrigerators are generally
too warm for ideal storage.

Extension info aimed at consumers suggests freezing (among other things)
and includes "freeze the whole head" as an option. I might try freezing
"roasted" cloves in a glass container (have not, but if I was going to
try it, that would be my guess at a good approach. I don't want
garlic-vanilla ice cream, for instance, and the roasted garlic is
already mushy, so I don't imagine the texture would be too far from
normal after freezing. I regard the "roasting" process for garlic as
needing quotes since it's mostly steaming in foil, really. There's a
little caramelization. I prep cloves and do a pie-plate full rather than
fussing with roasting heads.

http://ext100.wsu.edu/chelan-douglas...es/27/2014/05/
Garlic-Storage-And-Preservation.pdf

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