Freezing

• 1). Prepare the garlic according to the desired use. Chop it finely with a kitchen knife, purée it in a food processor or blender or select whole, unpeeled cloves.
  
  
• 2). Wrap the garlic tightly with foil or plastic wrap and place it in a freezer-safe container. Be sure label the container before freezing. You can place the wrapped garlic into a plastic freezer bag with a zip-top seal if you don't have any freezer-safe containers. Unsealed garlic will absorb food odors and have a reduced shelf life.
  
  
• 3). Remove garlic as needed, taking care to ensure an airtight seal when resealing the package. Frozen garlic can be used immediately without thawing.
  
  

Drying

• 1). Peel the garlic cloves and select the ones with the fewest bruises and freshest appearance.
  
  
• 2). Slice them into 1/4-inch thick sections and place them on a cookie sheet or similar oven-safe tray.
  
  
• 3). Bake the prepared garlic slices in the oven at 140 degrees F. Cook the garlic until it is dry and crispy; this can take from 1 to 3 hours, depending on the oven. Use a blender or food processor to finely chop and process the garlic to produce garlic powder.
  
  

Wine Immersion

• 1). Select a dry white or red wine and a food-grade container.
  
  
• 2). Peel the garlic cloves, place them in the container, and pour in enough wine to submerge the cloves completely. Seal the container tightly and place it immediately into a refrigerator.
  
  
• 3). Ensure the surface of the wine is free of mold or yeast before using the stored garlic. Discard the entire container at the first signs of spoilage. Garlic preserved in this fashion should keep for approximately four months.