Garlic can be root-cellared for several months in cool, dry conditions. The flavor of garlic may become stronger when frozen. It also is difficult to package garlic so that other foods stored with it do not pick up its odor or flavor. Keeping these shortcomings in mind, garlic can be frozen using one of these methods. Blanching is not necessary.
1. Peel garlic and grind or chop cloves. Pack into containers, seal and freeze. To use, grate or break off the amount needed.
2. Pack unpeeled garlic cloves into containers, seal and freeze. To use, remove cloves as needed.
3. Peel garlic cloves and puree them with oil in a blender or food processor, using two parts vegetable oil to one part garlic. Pack into containers, seal and freeze. The puree will stay soft enough in the freezer to scrape off amounts as needed to use in sautéing.