How to Freeze Water in Cooked Garlic

Freeze roasted garlic and other spices as a time saving measure.

Cooks with busy schedules will find that freezing fresh herbs, spices and vegetables for later use is a great way to cut down on recipe preparation time. Wrap your ingredients separately or combine them for commonly used recipes for cooking ease. Prevent freezer burn and subsequent flavor loss by wrapping your herbs, spices and vegetables in multiple layers of plastic, paper or foil and/or freezing them in water. Butcher paper with a plastic coating is great for freezing cooked garlic, for example.

Things You'll Need

• Cooked garlic
• Plastic zipper bags
• Water
• Butcher paper
• Masking tape
• Marker

Instructions

1. Place your cooked garlic in the bottom of a plastic zipper bag (chop, minced, crush or leave whole depending on preference.

2. Pour enough water into the plastic zipper bag to just cover the garlic. Squeeze all of the air out of the bag and zip closed. Fold the top down and tape it to the body of the bag.

3. Wrap the plastic bag in butcher paper and tape it shut. Mark the outside of the package with "garlic" and the current date. Freeze the garlic and water combination until you are ready to use it.

Tips & Warnings

• Frozen garlic will keep for up to three months in the freezer before it begins to really lose its flavor. You can either completely defrost the garlic and remove it from the water or you can just unwrap and dump the entire frozen combination into the recipe you are cooking.

References

• Favorite Freezer Foods: Freezer Burn and How to Prevent it
• Gourmet Garlic Gardens: The Guide to Preserving Garlic