You will need
- - garlic;
- - fresh herbs (dill, Basil, carrot, cloves, parsley etc.) - to taste;
- - fridge, freezer;
- - plastic bags or containers;
- - napkins, paper towels.
To start, select fresh garlic for freezing, it needs to be no stains, mildew and rot. Gently remove with vegetable all visible dirt.
Peel outer layer of garlic, wash it and dry thoroughly. For this garlic spread on a special napkin or paper towel and wait until completely dry.
Peel the garlic cloves, cut into small flat plates. Also freeze garlic you can add other greens of your choice: dill, Basil, parsley, carrots, etc.
Prepare special plastic bags or containers that have planned for freezing garlic.
Put chopped garlic in plastic bags, leave the top of the pack about 2 inches of empty space. This place is necessary because the garlic when frozen will expand. In the package you want to distribute the garlic evenly, then what will facilitate the possibility of using the desired amount of frozen product. For this purpose it is best to use several small packages because after thawing, the garlic should not be frozen again.
It is also recommended when it comes to frozen vegetables, including garlic, stick in a plastic bag with a small label, which must indicate the date of freezing.
Place the bag with the garlic on a tray or baking sheet, press his hands to the frozen product evenly. Put the baking sheet or tray in the freezer.
Once the garlic is freeze, you can get it out of the fridge and spread thus as you wish to bags don't take up much space.
When using otlamyvanie from frozen garlic desired quantity and add to dishes such as stuffings, sauces, marinades and other dishes. Frozen garlic can be rubbed on a grater or chop with a sharp knife. To use frozen so garlic should be within 6 months.
Keep in mind that freezing the garlic needed to get your refrigerator and freezer provided for the possibility of setting a certain temperature. Frozen garlic can be stored at the temperature from -180 to -230 degrees. At higher temperature the shelf life of vegetable in a frozen state is reduced to 3 months.