[Auntiemogs]

I whizz mine up with oil, spread on non-stick sheeting and freeze.  Then I double bag and just snap off what I need. 

[New shoot]

That sounds easy and useful to have as well.  I'll bear that one in mind when this years crop is ready 

[sunshineband]

Thank you New Shoot. Are you off work next Tuesday? 

Not sure yet as I may have to swap my day off round.  I'll let you know  .

Perhaps you can pm me?

[sunshineband]

I whizz mine up with oil, spread on non-stick sheeting and freeze.  Then I double bag and just snap off what I need. 

Yet another good idea 

[New shoot]

Thank you New Shoot. Are you off work next Tuesday? 

Not sure yet as I may have to swap my day off round.  I'll let you know  .

Perhaps you can pm me?

Will do   

[chrissie B]

I have a a red rubber tube that you put the garlic in and rub on the table and the skin comes off , i cut the end frim the garlic it mskes it easier.
Chrissie b

[Yorkie]

I've got one of those, Chrissie, except it's green 

[chrissie B]

I got mine from one of those books that pop through the door , mine is smooth on the inside i think they are better with the ridges inside .
chrissie b

[RJR_38]

I have one of those tubes too (blue and smooth) and it is great. I got it from a garlic stall at a Christmas market along with a little ceramic plate you can grate your garlic on (which also works well but I normally just chop finely nowadays)

[Swing Swang]

In my recent foray into making salami I've become informed/paranoid (delete as appropriate) about food poisoning. The following may be of interest:

Just a comment on some of the techniques used for preserving garlic - as garlic lives below ground there is a real risk of inoculation with clostridium botulinum. I would favour a technique that preserves the garlic in acid conditions or at low temperatures (as drying is a bit of a hassle and changes the flavour).

If using a non-acidic 'preserving' technique that does not involve drying, but does involve keeping the garlic in anaerobic conditions (under oil), then please keep it refrigerated and consume within a couple of weeks.

Garlic's pungency will not prevent c botulinum from producing spores (which is when the toxin is produced) it's important to store the garlic under conditions where c botulinum cannot grow. Depending on the strain these should be outside one of the following parameters:

Temperature range of 3C-48C
pH Range 4.6-8.9
Aw (Water activity) 0.95 or greater.

Temperature and pH are easy enough to calculate/measure/achieve.

I add pureed garlic to oil and freeze - with sufficient oil the frozen mass is still loose enough to spooned out without defrosting - I also just put the puree into (old) ice cube trays and freeze individual portions, both of which allow me to keep the garlic for aver a year.

SS