My mother would peel each clove and freeze them, but this is how I save my garlic cloves.Keeping the skins on prevents them from accumulating frost and helps preserve their flavor.If you defrost them, they will become mushy. Recipe by Pecchin

This wisdom was passed down to me from my beloved grandmother who was born in the Meiji Era.A great-grandmother to my precious daughter, she was an energetic woman who lived until 101.This turns out beautifully when grated!Let sit to defrost a bit before slicing.Since the core might still be frozen, use a sharp knife, but be careful not to hurt yourself!When using them whole, just plop them into the pan as is. Recipe by Ha-tannookkasan

Perhaps this is commonly done, but I thought I should share this with those of you who didn't know this tip, since my friend told me it was a great idea.Right after purchasing the butter, it will be soft, making it hard to cut, so chill it well in the refrigerator before cutting!!The large pats of butter are about 10 g, and the small pats are about 5 g; keeping that in mind when baking sweets, since it's okay to be approximate, you won't have to measure it out. Recipe by mielle

I recieved a lot of shijimi clams as a gift but I wondered, how was I suppose to store all this? So I looked it up. Shijimi clams help combat summer fatigue, revive strength, and regulates liver function. They are packed with vitamin and calcium, 4 times of calcium than manila clams, 3 times the calcium of milk, and vitamins value equivalent to eel! It even helps lowers cholesterol. I was astonished to find out how nutritious shijimi clams are.It is said that shijimi clams consumes it's own nutrients, so as not to loose the umami flavor, and to retain the plumpness of the fresh shijimi clams, they should be cooked as soon as possible or frozen immediately for later use. Recipe by rubi0314

The cheap small-sized strawberries appear on the market around when the harvest season for the larger strawberries come to an end.I buy them in bulk and cook them and freeze them to get ready for the summer dessert time.If you continue to microwave the strawberries with the lid on, it will boil over. So take the lid of when you microwave the second time.I recommend using the Dererara sugar since it does not dissolve easily and prevents the mixture from boiling over.Separating the juice and the fruits will prevent over cooking, so you can enjoy them both. Recipe by Mariba

I thought it'll be cool to be able to use the delicious clams more easily. It turned out to be very convenient when I tried freezing the clams that I received in abundance one time. This time, I bought 2.5 kg of clams at 400 yen at an all-you-can-stuff sale. It turned out to be 5 medium-sized Ziploc bags worth of clams. I can enjoy these for a while with dishes such as wine-steamed clams and pasta.If you have the well cleansed, sand-removed clams stored in your freezer, you can use them for cooking right away. It may be better to put the dirt/salt-removed calms into the fridge a while after cleaning if your room temperature is high. Please submerge the clams in salt water as soon as you bring them home from the store (or as soon as you receive them as a gift). Make sure to implement the sand removing process at least for an hour even if you buy the ones that are labeled as "sand-removed". Recipe by Bunbun

Whenever I have a lot of yuzu, I always preserve it this way.If you sterilize the storage jars by boiling them for 10 to 15 minutes, you can keep the ponzu sauce or yuzu tea for 2 months. After boiling the jars, leave them to air dry on clean kitchen towels. Recipe by pogue

This is a light strawberry preserve that can be made quickly whenever you feel like having it. I wanted to make something for when you're on a diet and want to eat something sweet without stressing about it.Make this when you get a lot of strawberries but don't have time to make a proper jam. You can also freeze the jam for later.-Small berries will cook through faster.-If you have very sour strawberries, add 1 more tablespoon of artificial sweetener (or granulated sugar).-Unlike regular jam, this one does not keep well, so store it in the refrigerator and use it up as quickly as possible. For about 200 g; approximately 110 kcal. Recipe by vegeful

Homemade jam is the best kind!Since strawberries were on sale, I made jam! This is an annual ritual.I recommend using small strawberries!Please adjust the amount of sugar to taste.Since I prefer the texture of the preserves, I'm careful not to over cook them.To jar them, sterilize a jar in boiling water, fill the jar and seal the lid while still hot, then turn it upside down until cool. Recipe by Daichantomame

Fresh, Easy and delicious with no pectin!10 times better than store bought jams/preserves.This recipe can be made in the Instant Pot on sauté mode (for 20 mins)

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

When you want to keep fresh Bean Sprouts for a week, this is good method.