Hey! You Can’t Freeze Garlic, Can You?

I use a lot of garlic when I cook. I just don’t like paying the price for fresh garlic bulbs from the grocery store. What I do is pick up a bag of peeled garlic cloves from the Farmer’s Market. They are already peeled, which is a big timesaver. And for some reason, they are really inexpensive compared to buying at the bigger retailers. I usually find a bag of 50-60 cloves (the single pieces that make up the large bulb) for about $5. Of course, I don’t need 50-60 cloves all at once, so I freeze the bag to use as I need them. Make sure they are not wet, or they will stick together, then place them in a Ziploc bag in your freezer. I am almost done with a bag that is 4 months old, and they are still holding up fine.

I wrote earlier about freezing grapes, but you can also freeze many other fruits and veggies. In fact you can freeze most foods.

From: ehow.com

Almost any food can be frozen. The few foods that don’t freeze well, like potatoes or meringues, tend to have a lot of water in them. This means that the water seeps out and the foods’ texture is ruined when they thaw.

 

  1. Potatoes

    • Whole potatoes get mushy when they are frozen. If you plan to freeze a soup, don’t put potatoes in it. Add them later instead, when you thaw and reheat it. Mashed potatoes, however, do freeze well.

    Soft-textured foods

    • Cream cheeses and other soft cheeses lose their consistency when frozen. The same is true for cream fillings and for chopped liver.

    Eggs

    • Hard-boiled eggs become rubbery in the freezer. Don’t freeze meringue pies–the meringue will “weep” (lose its water content) even in the refrigerator. Egg-thickened sauces also won’t freeze well.

    Dessert items

    • Soft custards made with eggs lose their desired consistency when frozen. Gelatins also won’t keep their shape and texture, and freezing will spoil cake frosting, especially those containing egg whites.

    Fried foods and produce

    • Crispy fried foods and breaded foods become soggy in the freezer. Water-filled vegetables like lettuce greens, cucumbers and celery turn dark and limp when frozen. Bananas lose their texture upon thawing.

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Comments

  1. Gave a +1. My garlic is always drying up on me. This will save me some money! Thank you.

  2. Sean Kelly says:

    Just +1ed this post. I got a free bag of peeled garlic cloves from BJ’s with a coupon when buying a bunch of tomatoes, and while we use garlic, we don;t use it that fast. I took it for free, but was worried it would go bad before I got a chance to use it. Now I don;t need to worry, I can freeze them! Another tip when freezing lots of small things – to keep them from freezing together, spread them out on a cookie sheet (on a silicone baking mat or a piece of parchment paper) and freeze, then transfer to a bag – each item will be frozen and they won;t stick (as long as they don;t defrost and freeze again). Good for berries, appetizers (pig in blankets, chicken wings, etc) and garlic cloves!

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