I’m a garlic lover so I like to have it on hand always, but like to buy it on sale.  So when it’s on sale I buy a lot and preserve it.  I do it two ways.  One way is I chop it in a food processor and put it in freezer bags and press them so they are flat and will lay flat in the freezer.  If you hand chop the garlic and you are doing a lot be sure to where gloves, because the garlic will start to make your hands burn and I found nothing relieved the burning sensation except time.  The other way I preserve garlic is a little more time consuming.  I roast it first in the oven at 350 degree or broil it then take the skin off and freeze the roasted garlic.  That way I can always have roasted garlic on hand too.

I also preserve ginger.  Ginger cost more than garlic, so I’ll buy it on sale just like the garlic.  Preserving ginger is easy but requires dry sherry.  You can skin it if you want, but I don’t.  I cut up the ginger into chunks and put it in a glass jar and cover it with sherry.  You can also use the ginger infused sherry for marinating.  But if your not a big ginger person just buy it when you need it and store it in the fridge wrapped with a damp paper towel.  You can also freeze it, but I don’t like what it does to the texture of ginger.

Advertisement