Dehydrating Garlic is such an easy way to preserve this delicious pantry staple! Learn how to make dried garlic in a food dehydrator or in the oven. Garlic is one of the most important ingredients to Italian cuisine.
Garlic is in the onion family and is considered a very aromatic bulb.
I have owned a dehydrator for the last 4 years, and it has held up beautifully. I’m looking to purchase a more commercial grade dehydrator to be able to dehydrate more foods and different foods at the same time. Also, check out the blog Dehydrated Rose Petals, where I dehydrate rose petals and make homemade products and recipes with the dried rose petals.
Dehydrated Garlic takes about 8 hours to complete. I recommend using your dehydrator in a well vented area. If not, your house will smell like garlic, which isn’t bad thing! Keep an eye on the garlic, you don’t want it to burn. Burning the garlic will make it taste bitter. The garlic is ready when it breaks easily when you bend it.
(optional) add a bit of uncooked dried white rice to a powerful blender to make garlic powder. The rice will help keep the garlic powder from clumping together.
HOW LONG DOES DEHYDRATED GARLIC LAST?
As long as it is stored in a cool and dry place, your dehydrated garlic will be good for years. Make sure the dried garlic is fully cooled before putting it into an air-tight container. As it cools it will release heat that could result in condensation and eventually cause the garlic to mold.
- Separate garlic cloves from the head and remove papery skin.
- Cut the root end off of each clove.
- Chop cloves with a knife.
- Spread garlic on dehydrator trays. Use multiple trays for large batches.
- Dehydrate between 180 F.
- Rotate trays every few hours, and gently move garlic around on trays to break up any clumps.
- Dry until garlic is dry to the touch and will break/snap instead of bend (~6-12 hours).
Oven dehydrating method:
Place chopped garlic on baking drying racks set inside baking sheets. Place in the oven at the lowest temperature possible (usually 140-170 degrees F). Bake for 5-8 hours. Check every 2 hours, rotating trays and breaking apart any clumps that have formed.
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