Minced garlic is wonderful. I keep a big jar of it. Garlic is great. I put a lot of it in my food. A large jar of minced garlic lasts longer than garlic bulbs, it's cheaper than garlic bulbs, and it takes about two seconds to put 4 or 5 cloves of minced garlic into the frying pan. I will occasionally mince fresh garlic by hand when I'm feeling fancy, but for me the jar is way better for all of those times when the garlic isn't really the main focus of the dish, which is a lot of the time.

That said, it does taste a little different than fresh garlic. If I were trying to impress or was trying to make something garlicky stand out and taste "correct," I'd use the real stuff.

Of course depends on where you live but if you have a South Asian grocery store (or a broader Asian one that stocks south Asian ingredients) in any way accessible to you, they normally stock jars of garlic paste/minced garlic (and ginger+garlic paste).

Slightly crush it with a knife before you peel and the skin will slide right off.

I use a silicone tube. Roll the garlic in the tube and it peels the garlic.

When we started dating my wife used jarred minced garlic because it was easier.

It's ok I guess?

It has a kind of acrid quality, slightly too sharp for my tastes compared to ideal.

Having said that, I've had "fresh" garlic that is worse — usually older — so I can't say its my least favorite option. There's people I know who use dried garlic when I think jarred garlic would be much better.

The only time I think I'd be a little wary of it is with pesto or something like that. Maybe even then it would be good.

Everything has its place.

Perhaps somewhere that carries asian groceries?

Peeled garlic in a jar (or especially minced) really isn't the same as what you will get doing it by hand, whether or not this matters enough to you to not use it you'll have to try, I guess.