pre-minced garlic in a jar does lose some flavor and freshness, so I've taken to buying a big bag of garlic every few months, skinning it (break heads down to c

pre-minced garlic in a jar does lose some flavor and freshness, so I've taken to buying a big bag of garlic every few months, skinning it (break heads down to cloves, cut the ends off each clove, put it in a sealed metal container like two bowls pressed together, and shake your ass off). Then you mince it (like, in a food processor) and freeze it flat in a sandwich bag. When the bag has been in the freezer for about half an hour, score it with the back of a knife, so each "cube" is about the size of about half a clove of garlic. Then you can break off a few pieces for each recipe. The benefit of this method versus pre-frozen mince is you can be sure there's no filler. Not that I would turn my nose up at a home-cooked meal with pre-minced garlic, but this is the method I learned from an aged family member.