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