The nucleation point or 'metastable limit temperature' (the point at which ice crystal nucleation is initiated) of peeled garlic cloves was found to be between 7.7 and 14.6 °C. Peeled garlic cloves were stored under static air conditions at temperatures between 6 and 9 °C for up to 69 h...
For best results, skim off as much excess fat as possible from soups, stews and gravies before packing away. Use spices and herbs sparingly when preparing dishes for freezing. Cloves, black pepper and garlic become stronger, onions lose flavor, nutmeg, cinnamon and sage remain about the same,...
2 large bowls or 6 pounds ripe tomatoes; peeled, seeded, chopped 1 1/2 cups chopped onion 1/2 cup chopped celery 3 large garlic cloves, minced 2 tablespoons olive oil 2 teaspoons Sugar 1 to 2 teaspoons salt 1/2 teaspoon ground black pepper ...