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Originally Posted by GrowingCoastal
How do you freeze your garlic?
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I peel and chop the garlic and put it into one-quart freezer bags, press it flat to about 1/4" thick, zip and freeze. To use you just break off the amount you need (breaks easily) and re-zip the bag. The texture is softened and the flavor slightly less sharp, but just use more. The softer texture makes it ideal for mixing in sour cream to make a great chip dip!
I freeze at least a hundred bulbs each year and average about six bulbs per bag. Peeling is much easier by shaking about 50 cloves at a time vigorously for 30 seconds inside two large metal bowls, one inverted over the other. Knocks off over 80% of the skins and loosens the rest. Bruising is not important since they will be chopped.
Regarding wrappers, commercial growers need more layers, usually 5 or 6, as they lose some in handling, shipping, and displaying. It is their harvest practices that are most often quoted on the Internet. Home growers only need 2 or 3 wrapper layers for good storage, so three mostly green leaves works for most varieties I've tried.
TomNJVA