As a chef, we ordered gallon jars of peeled whole cloves of garlic to cut down on prep time. The garlic stayed fresh for easily a month but was usually gone before the month was up. If you have access to one of those seal a meal things you can put a handful in each bag, suck out all the air and store in the frig. Oxygen is the enemy of most produce, so by breaking into smaller portions you keep most of it sealed up nice and tight. Cooked food always lasts longer than raw food. Roast a good portion of your garlic drizzled with olive oil and salt and pepper. Wrap in foil and roast at 425 or 450 until cloves are quite soft. Roasted garlic has a million uses, it's much milder than raw garlic and as I said, lasts longer in the frig. You can also use the raw garlic to make garlic flavored oil but you will have to remove and discard the garlic from the oil after infusion to prevent the garlic rotting in the oil. Store the oil in a very cool, dark space to prolong the shelf life of the oil. My last and least favorite way to use masses of peeled garlic is to mince the garlic, put it into a clean Mason jar, cover with olive oil, and add a generous portion of kosher salt. Mix well. The salt will inhibit mold growth but be careful using this garlic in recipes. Cut back on any added salt required in the recipe or your finished product will be oversalted. Hope this helps!
Edited by: SANDYPUDOFF at: 8/13/2013 (22:25)