Making Garlic Powder
By Wendy Slatt
Dehydrating food is something I’ve determined to do this year, so when my husband suggested we try making our own garlic powder with some of our excess garlic, I was all for it.
First, you’ll want to break apart your bulbs and peel the skins from the individual cloves.
Next, slice the cloves thinly and uniformly, cutting out any bad spots you come across. Perfection is not needed here but keep in mind that thicker pieces will increase drying time.
Spread your sliced garlic in an even layer on a baking sheet and place in an oven preheated to 170 degrees Fahrenheit. Ninety minutes has been our typical drying time but it may vary for you.
To check for doneness, try bending one of your garlic pieces. If it’s flexible, there’s still too much moisture in it and you’ll want to put it back in the oven. If it snaps cleanly in half, it’s ready.
I hope to have a mortar and pestle someday, but for now my blender will suffice. As you can see, most of the garlic has a fine, powdered consistency but there are still some small pieces left. You can sift these out and try to crush them further, if you prefer. My family are garlic lovers and don’t mind the extra bits in my cooking, so I didn’t bother.
Making garlic powder is so easy, and now I have the satisfaction of knowing there is one less thing I’ll have to buy from the store. I love it!
Wendy is author of the blog and Facebook page Unpaved Roads. She, her husband and children live on a Southern homestead. Find her on Google+.
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