Got a few questions about using garlic. In no particular order,
Can roasted garlic be frozen?
Is roasted garlic available in jars or frozen?
How long can home made roasted garlic be stored (refer, freezer, on the counter)?
I've seen, and once or twice tried, jarred, peeled garlic. It didn't seem to taste as fresh, intense, or as flavorful as good bulbs from a head that is peeled at home. Was that my imagination, or does prepared, peeled garlic loose something along the way and with passage of time? Is it processed with chemicals and additives?
When I've had more garlic than I was likely to use before it started going off or sprouting, I've frozen it in various forms and states (whole, sliced, minced, put through a press; raw, browned in various ways). For cooking purposes, it works out fine, and takes up very little space in the freezer. I put it in a small bags, and press it as flat as possible, so taking a out just little out is nice and simple. Freezing ruins up the texture, so I wouldn't use it for fresh applications (apart from the pressed garlic, possibly).
I've never looked for frozen garlic, but it probably exists. The jarred stuff has a texture I find unappealing (which would no doubt vanish in cooking, however), and takes up more room and costs a more than freezing your own; the occasional botulism issues associated with it pretty much put me off it all together.