Freezing peppers is a good idea if you have a large crop and want to save them for later use. You don't have to cook your jalapenos before freezing, although you can skin/peel them if desired. Just keep in mind that after you thaw them, the skins usually come right off easily. Simply wash the peppers, drop them into a ziplock baggie, and set them in the freezer in 2 lb bags.

Freezing Garlic Cloves:

Dry Pack: Peel and chop cloves or leave them whole. Pack them into suitable containers, seal, label and freeze. Grate or break off pieces to use as needed.

Tray Pack: Peel and chop cloves or leave them whole. Lay them in a single layer on a cookie sheet and freeze. Transfer frozen garlic to suitable container, seal, label and freeze.

Garlic Oil: This method preserves the flavor of the garlic the best. However, it needs to be used immediately when removed from freezer. It should not be stored in the refrigerator or at room temperature where it can support the growth of Clostridium botulinum. To prepare, peel cloves. Make a puree with oil in a food processor (1 part garlic to 2 parts oil). Pack in suitable containers, seal, label and store in freezer. Puree will stay soft enough to scoop out as needed for sautéing. You can also leave cloves whole and pour oil over them instead of creating a puree.

Freeze Whole Heads: Leave head unpeeled. Pack in suitable containers, seal, label and freeze. Peel off cloves as needed.
Source(s):
http://www.jalapenomadness.com
http://www.thriftyfun.com

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