Cured garlic has a limited shelf life and even the softneck variety we grow each year is punky before the next harvest. A few years ago we decided to learn to make garlic powder to preserve the garlic we grew and make it last until the next season. Garlic powder is quite easy to make if you have a few tools.
1. Break open the heads and peel each clove.
2. Slice or chop the garlic into thin pieces. A garlic chopper speeds this up a lot.
3. Spread on dehydrator trays. If you don’t have the screen inset to keep the pieces from falling through the slots, line the trays with paper towels or parchment paper.
4. Turn to the lowest setting. You don’t want to heat/cook the garlic. Chopped or minced garlic may dry faster than sliced.
5. Check after four hours and see how things are progressing. Swap trays around if necessary so they are all drying at the same rate.
6. Keep checking every few hours until the garlic is dry. It will be crisp and not rubbery when drying is complete.
7. Put a small amount in the blender and pulverize. Pour the resulting powder through a stainer to remove any larger granules. These granules are good to use in chili.
Store the dehydrated garlic pieces in glass canning jars with tight fitting lids. We only grind a small amount at a time. Freshly ground garlic is more potent and less likely to cake.
Paid Endorsement Disclosure: I may receive commissions/revenue from affiliates or advertisers for endorsements, recommendations, and/or links to products or services from this blog. It doesn’t change the cost to you and helps offset expenses on this frugal homestead.