Garlic does really well in my garden, and I’m thankful since I use so much of it. I use it daily, and it’s an essential ingredient in my Roasted Tomato Sauce and Pine Needle Salad Dressing. And when I’ve grown plenty, like this year, some of it is made into garlic powder.
Making your own garlic powder is straight-forward and simple. It can be time consuming, but the right tools really help to make quick work of the task.
Tools of the Trade
Here are the tools I use so that making my own garlic powder is not such a huge task:
- You could use a garlic peeler although I prefer a sharp knife.
- A mandoline slicer or a sharp knife.
- A NutriBullet blender. A spice grinder, coffee grinder, or mortar and pestle work as well.
- An Excalibur dehydrator. Or use your oven set at its lowest temperature.
Making Garlic Powder
The first step in making garlic powder is to peel your garlic. This can be done with a sharp knife or a garlic peeler.
Next, slice the peeled garlic cloves thinly. A sharp knife will work, but you’ll do a better job of getting nice, even, thin slices with a mandoline slicer.
Once you’ve peeled and sliced your garlic, it’s time to dry it. I dry mine in my Excalibur dehydrator at 125°F. I love that I can set the temperature low enough to keep the garlic raw, but fully preserved.
An oven at a low temperature will dry the garlic slices as well. To keep the garlic raw, the temperature needs to remain below 150°F.
In the dehydrator, it takes approximately 12 hours to dry the garlic until it is crisp. In the oven, it will likely take only a few hours – just be sure to keep your eye on the garlic so that it does not burn.
Next, condition your dehydrated siles. This is a process that ensures that the moisture in your dehydrated food has even moisture levels so that mold will not form.
To condition your dehydrated garlic slices, place them in a ziplock bag or glass jar that has extra room in it. Shake the bag or jar daily and look for signs of moisture – this might be condensation, or perhaps the scapes are sticking together.
If you observe any signs of moisture, return the garlic to your dehydrator for more drying time. After several days of no moisture you may move on to making your powder.
The Purposeful Pantry has a great article How to Condition Dehydrated Food if you are looking for more information.
Once the garlic slices are conditioned, it is time to grind them into garlic powder. My NutriBullet blender grinds the garlic to a fine powder in about 30 seconds. A mortar and pestle works well, too.
More Great Ways to Preserve Garlic
Freezing Garlic
Freezing garlic is a simple process:
Peeled or unpeeled whole cloves of garlic may be frozen as is. Break heads of garlic into single cloves, peel if desired, and place in freezer containers. Remove cloves as needed, thaw and use.
Lacto-Fermented Garlic
I love this easy method of preserving garlic because it mellows the garlic so beautifully, and using it adds a probiotic boost to your diet. Be sure to read my previous post to learn how to ferment garlic and how to use it.
Lacto-fermented garlic may be used in any recipe that calls for garlic that will remain raw. You don’t want to use it in recipes that are cooked, since the heat will destroy the probiotics.
Dehydrating Garlic
The information above on making garlic powder is, of course, one way to dehydrate garlic.
In addition, you may dehydrate garlic by peeling the cloves, cutting each one in half, and dehydrating it in a dehydrator at 130°F for 6 – 8 hours until brittle. Cool, and store in an airtight container at room temperature.
More Posts You’ll Love
Make Your Own Garlic Powder and Other Ways to Preserve Garlic
How to Grow, Harvest and Cure Garlic
Garlic Scape Infused Olive Oil
Making Fermented Garlic and Ways to Use It
Ingredients
- garlic cloves Each cup will yield about 1/3 cup powder
Instructions
- Peel your garlic cloves.
- Slice thinly and evenly using a mandolin slicer.
- Dehydrate 125°F until crisp (approximately 12 hours).
- Cool and then grind into a powder.
- Store in an airtight container in a cool, dark place.
Source: http://ucfoodsafety.ucdavis.edu/files/250352.pdf
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Kari Nichelson says
How strong is the smell in the house when it’s in the dehydrator?
Susan Vinskofski says
My dehydrator is my basement; there was a hint of garlic smell in the house while it was drying.
Nicole says
Thank you for including alternative ways of making the garlic powder, as I don’t have any of the ‘tools’ you mentioned in making yours. I will definitely try this with my home grown garlic!
Susan Vinskofski says
You’re welcome, Nicole. The tools make the job much easier but this can definitely be made without them!
Tanya says
What is the stirage life?
Susan Vinskofski says
Tanya, the garlic powder may be stored in a dry area indefinitely.
Bill says
Thanks for the very useful article. What proportions do you use when cooking, ie how much of the powder would you use if the recipe called for 1 clove? ?
Susan Vinskofski says
You’re very welcome, Bill! Approximately 1/8 teaspoon of powder equals one clove of garlic.
Ashleigh says
This seems pretty cool. Do you happen to know approx how many hours in the oven (as I don’t have a dehydrator)?
Susan Vinskofski says
In the oven, it will likely take only a few hours – just be sure to keep your eye on the garlic so that it does not burn.
Don says
So this needs to be refrigerated?
Susan Vinskofski says
Hi Don, the garlic powder may be stored in a dry area indefinitely; it does not need to be refrigerated.
Donna says
Do you use the mandolin that we gave you for Christmas or do you have a different one?
Susan Vinskofski says
Hi Donna, I use the one you gave us!
Cin says
I have been dehydrating ginger and turmeric to make my own powders and setting temp to 160F. Am I killing the good nutrition and benefits by heating to 160?
Susan Vinskofski says
Cin, I certainly wouldn’t say that you are killing ALL of the nutrition in your roots, but a temperature below 150 degrees F would keep them raw and keep the enzymes intact.
Tash says
I’ve dried my garlic in the sun… will this take out the nutrients?
Also I’ve grated the garlic instead of slicing.. does this change things too?
Susan Vinskofski says
Tash, I don’t have any experience with drying garlic in the sun, but it should be fine. Grating is actually a good idea!
Frank Agiato says
I prefer granulated garlic powder. What is thhe process to make that?
Susan Vinskofski says
Hi Frank, the process would be the same. The difference is in the grinding. You just need to be careful as you grind, and pulse. If you go too far, you will have powder.
Carmen says
Wonderful article! We are linking to this great post on our website.
Keep up the good writing.
https://www.onemore.kr/ says
Have you ever thought about publishing an e-book or guest authoring on other blogs?
I have a blog centered on the same ideas you discuss and would really like
to have you share some stories/information. I know my audience would appreciate your work.
If you are even remotely interested, feel free to shoot me an e-mail.
https://www.khappy.kr/ says
Quality posts is the main to invite the
users to visit the website, that’s what this
website is providing.
Jay says
This is a great instruction guide. I’ve never dried Garlic before, and I don’t like to use most store brought garlic powders since they have an artificial taste and so many of them use synthetic drying agents and anti-caking chemicals. I’ll have to look into getting a dehydrator and using that since I’m a big fan of garlic
Susan Vinskofski says
Hi Jay, it’s genuinely the best garlic powder I’ve ever tasted!
Charlene Rountree says
I have proven the wonders of Garlic! Thank you for sharing more about this. I love all your articles!
Kerri says
Hi! I’ve made my own onion powder but not garlic yet. I’m going to give it a try soon. I saw where it was said it can be kept in a dry location indefinitely but I just wanted to make sure I don’t need to add any preservative. The onion powder I made I was told to keep it in the freezer. Thanks for any answer in advance!
JoAnn L Rago says
When making onion and garlic powders as with any dehydration product you need to condition the product. Most powder stick because of the fine particles, not because of moisture. Conditioning is still essential. Also a small amount of arrow root in your powders will keep the small particles from clumping. My favorite is mushroom and tomato powder but who can live without garlic and onion powders and salts? Kindest regards and God bless the USA.