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I've tried several kinds of shop bought prepared garlic (tubes and Jars) Jennie and I thought they were all disgusting. I've tried garlic in the freezer and found the smell quite overpowering. I find it keeps well out in the back kitchen where it's cool.
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From each according to his ability, to each according to his needs. -
Garlic in oil is lovely but you need to get the right advice on prep because there is a botulism risk. Try googling and you should find some reference to it.Comment
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Apparently if you soak the garlic in vinegar for 24 hours before you preserve in oil it reduces the chance of botulism. Or you could just pickle it instead!Comment
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