I don't think anyone mentioned drying garlic. We peel our garlic the same as TomNJ, 2 metal bowls, works great, not perfect but it does about 90% of the job.
Then, cut into approximately 1/8" slivers and dry in a dehydrator. When dry, we store them in mason jars as garlic chips and only grind as needed, that helps retain the flavor longer.
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