› Forums › Preserving Food › Drying/Dehydrating › Dehydrating Garlic
New Posts  All Forums:Forum Nav:

Dehydrating Garlic

post #1 of 15
Thread Starter 

With the abundance of garlic we grow every year, there are ways to save the "stinking rose" to keep it versatile and fresh tasting.

Bride gave me a "Sausage Maker" dehydrator several years back for the big "60" (i think it was the 60).

This tool/toy has been worth having around.




I found the best temp to dry garlic is 110-115 deg F. Any higher and the garlic turns brown. Not real pretty.

Here is a picture of my "calibration" template. A braided probe was inserted in the oven to check temps and noted on the paper. The temp swing is about 8 deg. in the oven. The oven has a continuous fan which is great for speeding up drying. 


oven control2.jpg


We separated the cloves peeled off the thin skin........

Ran the cloves thru the fine slicing blade on the food processor.........

Distribution of the garlic chips on the parchment covered trays is below.........

The food grade silicone, that is impregnated in the parchment, fascilitates the easy removal

of the sugary garlic.........


chips on tray.jpg


The natural sugars in the garlic make it really sticky......

Separating the chips is a PITA......

Walking in the drying room and smelling the garlic drying is pure heaven.......


trays in oven.jpg



Holding the parchment in place with "bobby pins"......the fan had tendency to "move" the parchment

around in the oven.........not good.......

Parchment works really great for drying foods that have sugars in them........


bobby pins.jpg


In 48-72 hours....we will have dried garlic chips that store a really long time in a ( vacuum NO LONGER, regular lid jar only) sealed jar.....


Thanks for lookin'......Dave

Edited by DaveOmak - 6/6/15 at 7:28am
post #2 of 15

Love that Garlic.

Thankyou for the post. It looks great.


post #3 of 15

That is awesome Dave and it looks great, I'm sure it tastes even better

post #4 of 15

I was wondering what you did with all your garlic.


We ate most of ours, mostly raw or slightly cooked.


I have a whole one left to smoke tomorrow with some ribs, for garlic bread.

post #5 of 15

Dave you are the Garlic man for sure. That was some tasty garlic for sure and I bet the dehydrated stuff is amazing as well.

Thanks for sharing your talents with us

post #6 of 15

that dried stuff you sent was strong!

post #7 of 15

   Yes,indeed Dave;you are the MANyahoo.gif. I loved that you sent, have some left but not for long,gonna do some Chili and Soups to freeze for those cold days before it gets too late.biggrin.gif with the end of Aug. approaching , the Son and I are going to be doing a combination 25th Wedding Anneversary for Trish and I and Birthdays for Me ,Jr.,Joey(GS),Mandy(DIL),and Trish. You know ,get it all over with, then get busy doing the Holiday thing.(actually, the majority of us have our birthdays close to Christmas,this way we get presents twicebanana_smiley.gif.

Take care 'Oldtimer'  (lol-me too)and .......

post #8 of 15

Great idea, that looks awesome. icon14.gif

post #9 of 15

Thanks for the post.  When I have a good year with garlic I have lots    Now I know how to save it!

post #10 of 15
Thread Starter 

Glad you found the idea usefull........Thanks for the replies......


Originally Posted by chefrob View Post

that dried stuff you sent was strong!......... I guess the oil concentrates or something.....maybe it is the low temps we dry at also......All I do know is it is really good for flavoring stuff.......and it don't take a lot.........

Bride makes smashed spuds and throws in a few dried chips....WOW...garlic spuds with a kick.......

She grinds it for fresh garlic powder......incredible cornstarch filler etc....worth the effort.....



post #11 of 15

I did that with a large box of garlic i had. I did not think of using my food proc  so i set down and sliced by hand and then put on the rack without any parchment paper. It all turned out great however i did swear i would not dry garlic ever again because of it being so labor intensive. Thank to your post i will break that promise because i do have a food proc. but i never thought of using it.

I also ended up with a lot of dried garlic at the bottom of the dryer so i will be picking up some parchment paper soon for the next time.

again tnx for the post

I may be Slooooooooww but i do get to the finish line.Looks-Great.gif


post #12 of 15

why do you need a dehydrater living in the desert?

are you actually humid?

on the high plains, i can dry fruit right on the tree.

post #13 of 15
Thread Starter 
I feel drying FAST on a low temp, preserves the quality... The volatile in the garlic are "locked" in better... the "meat" doesn't brown.... I can get it much dryer for long term storage.... when tasting the dried chips, my taste buds tell me all of the "potent" stuff in the cloves has been saved and crammed into a few tiny dried chips.... the chips burn my tongue and taste buds... the powder, when ground, seems to be 100 times stronger than the store bought stuff.... It will make you shake your head like a paint shaker it's so strong.....

lots of air movement in a 110 deg. F dehydrator, not only provides a little heat, but also reduces the humidity.....

post #14 of 15

maybe you have something there.

one thing for sure. there is no such thing as too strong garlic.

post #15 of 15

Terrific way to store garlic. I love the big dehydrator too.



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Drying/Dehydrating › Forums › Preserving Food › Drying/Dehydrating › Dehydrating Garlic