I am wondering how can freshly pasted garlic be preserved In frozen state without turning green? (M.)
The green color formation in garlic is related to the acidity of the garlic. If you add citric acid, which increases the acidity, the green color gets worse but if you add salt, which can decrease the acidity, the color will be stabilized. I would suggest adding different amounts of salt and see if that helps. Good luck!
-Diane M. Barrett, PhD