Proper storage of garlic prevents deadly botulism toxin from growing and keeps your bulbs fresh. Garlic's pH level ranges between 5.3 and 6.3, making it a low-acid vegetable, according to the University of California at Davis. Improper storage of garlic bulbs in warm, humid places increases the likelihood of botulism growth. Thwart this toxin by freezing your fresh garlic for up to nine months, whether in bulbs, chopped or in cloves.
Things You'll Need
- Garlic bulbs
- Freezer bags or plastic wrap
- Food processor
- 1 cup peeled garlic cloves
- 2 cups olive oil
- Resealable container
Place entire garlic bulbs, with their skins on, in a freezer bag in the freezer for up to nine months. Pull individual cloves off the frozen bulb as needed.
Break the garlic bulbs into cloves, peel and chop. Store this chopped garlic in several layers of plastic wrap or in a resealable freezer bag for up to nine months.
Combine 1 cup peeled garlic cloves with 2 cups olive oil in a food processor and pulse until smooth. Transfer this garlic paste to a resealable container or freezer bag. Store in the freezer, and scoop out as much paste as needed. This will never freeze solid.