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Dehydrate garlic for the best garlic powder you’ve ever had! These easy step-by-step instructions for dehydrating garlic will help you get started! And use some of the grocery store hacks to help you do it faster with less fuss!
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How to Dehydrate Garlic
Quick Instructions: Peel, slice, dry at 95°F/35°C until completely dry.
Equipment Dehydrator Knife Food Processor (not necessarily, but really helpful if doing bulk Instructions: Peel garlic (No, you don’t have to peel the cloves, just remove the paper). Slice with a knife or use your food processor or food chopper to rough chop into small pieces. Place on lined dehydrator trays. Dry at 95°F / 35°C for 8-18 hours. Get the handy dehydrating magnet to help you know the temperatures for all of your food! Cool to test. Condition. Store in an airtight container for up to 2-3 years. Dryness Test: Allow garlic pieces to cool for five minutes. Slices should easily snap apart. Minced pieces should be hard and plink when dropped onto a hard surface.
Place pieces back into the dehydrator if they need more time.
Conditioning Dried Garlic
Place into an airtight container, with room to spare, and shake once a day for 5-7 days.
If you see signs of:
Clumping together Moisture buildup Pieces stuck to the side of the jar that won’t easily shake off
Throw it all back into the dehydrator for a few more hours to finish drying
NOTE: If you see mold, do not use it – throw it all out. Mold in one place visible may not show you where it is growing elsewhere in the jar.
Storing Dried Garlic
Garlic is best stored whole in an airtight container until you need to powder 1-2 months worth of garlic powder
Garlic pieces store 2-3 years, conservatively. If they no longer have smell when you open the jar or crush the pieces, it’s time to compost. Garlic powder stores 6-9 months. Consider adding a moisture absorber to help reduce clumping in garlic powder. Expert Tips To do a bulk load without all the work of peeling, consider purchasing commercially jarred minced garlic in water. It will save you a ton of time to create your own dried minced garlic and garlic powder. If you have issues with intense smells, you might consider drying garlic outside. The smell can be overwhelming for some. When using your garlic pieces or powder, do not open right over the stovetop, but to the side. The steam from your stovetop will make introduce moisture into your container, shortening the life of your garlic. How to Make Garlic Powder
DIY garlic powder is easy if you have a coffee grinder or bullet blender. Follow these simple steps and have garlic powder that tastes better than storebought!
Equipment Coffee Grinder Bullet Blender Large Blender (these are generally not as effective unless you are doing large quantities – such as for holiday gift-giving for spice baskets) Instructions: Place garlic bits or slices into the grinder of your choice Pulse often until pieces look fairly broken up, THEN process for 20 seconds at a time. Overprocessing leads to clumping! Conditioning Garlic Powder
Yes, you should condition your garlic powder, too!
My favorite method is this:
Place garlic powder onto fruit leather sheet lining a cookie sheet Place in a warmed (but turned off) oven Let it sit for 15 minutes or so. Cool. Store in an airtight container with either 1/4 teaspoon or more of arrowoot powder or a moisture absorber. Either helps control moisture from opening a jar over and over as you use to – and helps stop clumping. More tips to stop clumping: Store in an airtight container Use 1/4 teaspoon of arrowroot powder per pint (increase if you need it) Use a moisture absorber Condition as above
LEARN MORE: 5 Ways to Stop Clumping in Powders
Related Posts About Dehydrating Pantry Staples Dehydrate The Holy TrinityBest Seasoning Ideas for Dehydrated Vegetable ChipsWhy Do Dehydrated Onions Turn Pink?5 Ways to Keep Dehydrated Powders From Clumping15 Essential Dehydrated Foods Every Pantry Needs 
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Dehydrate Garlic and Make Garlic Powder Create your own fabulous garlic powder from dehydrated garlic – youll never buy storebought again! 5 from 5 votes Print PIN THIS! Rate Save This Recipe Course: Preserved FoodCuisine: AmericanDiet: Vegetarian Prep Time: 5 minutes minutesDrying Time: 8 hours hoursTotal Time: 8 hours hours 5 minutes minutes Servings: 1 Calories: 676kcal Author: Darcy Baldwin Cost: $1 Equipment▢ Dehydrator▢ Food Processor▢ Knife Ingredients▢ 1 lb Garlic InstructionsTo DryRemove outter papes of garlicRough chop or slicePlace on dehydrator sheetsDry at 95°F/35°C until doneConditionStore in an airtight containerTo PowderPlace garlic in coffee grinder or bullet blenderPulse often until you can continuously grind (more more than 30 seconds)Preheat oven to its lowest temperature then turn offPlace powder onto a lined cookie sheetPut powder into oven for 15 min or so to dry it outCool, then store in an airtight container Cook ModePrevent your screen from going dark Darcy’s TipsNotes: You can choose to throw unpeeled garlic cloves into the food processor to roughly chop them into small bits. These will work to throw into soups or stews for flavor or to continue to powder. Yield: 1 Cup fresh garlic cloves = 1/4 Cup dried garlic = 1 Tablespoon garlic powder NutritionCalories: 676kcal | Carbohydrates: 150g | Protein: 29g | Fat: 2g | Sodium: 77mg | Potassium: 1819mg | Fiber: 10g | Sugar: 5g
Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.
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