SECRETS OF DRYING GARLIC FOR THE WINTER AT HOME

Garlic of any botanical varieties is suitable for drying. The product is perfectly preserved in a dehydrated form and is used for making soups, sausages, pickling and salting.

A garlic bulb contains about 40% solids. These are mainly carbohydrates, but, in addition to this, there are phytoncides and essential oils.

Also, the product has a high content of vitamins B2, C, B1 and PP.

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How to collect garlic for drying?

First of all, it is recommended to plant varieties that are most suitable for drying. These are silvery white garlic and creole. Remember! Some species may lose taste after drying.

Digging garlic is recommended after you make sure the ground is dry. At the same time it is not necessary to produce watering plants for a couple of days before harvest.

Important! Do not wash garlic after digging it. It is only necessary to separate the upper dirty layers of the plant, and the problem will be solved by itself. If you wash the product, it can rot, and dry it will be very difficult.

Dry the garlic in a dry and cool room. Best of all, do not tear off the root, stem and leaves. You still have time to chop up the teeth into small pieces.

Ways to dry garlic

Dry the garlic heads

How to dry garlic? Dig the plant when it is ripe. Find a well-ventilated cool room, the temperature of which is no higher than 10 degrees.

Further follow the indicated rules:

put the garlic in 1 layer;
wait a couple of months for the plant to dry out. The leaves will turn brown, and the roots will wrinkle;
cut the roots, leaving 0.6 cm from them;
remove the leaves, but not many, otherwise there is a risk of opening the cloves. Cut the stem at a height of 2.5 cm from the head.

Garlic can be stored in stockings. However, they should be placed in a dry shaded place. You can then chop the garlic. To do this, cut the cloves into 2 mm pieces.

Cutting will be easier if you use vegetable cutters with vertical and horizontal knives.

Pay attention to the condition of the knives, as well, do not forget to constantly moisten them with water. So the cell sap is washed off the device, and this prevents the product from darkening. Store minced garlic is recommended in an airtight container.

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Drying garlic peeled

Take a mature and clean product. Sort it carefully and clean it from the hard shell.

Next, cut the garlic into pieces with a thickness of 6 millimeters and spread it on a sieve and dry in an oven at 50 degrees.

Cool the dried garlic in the sieves, fold them into the jars and tighten the lids well.

If desired, you can make a powder out of dried garlic. Pass the product through a coffee mill. You can store the resulting powder for 1 year.

Drying minced garlic

Choose the best garlic. Weed out immediately damaged heads. Peel the product. What to do next? To dry the plant in various ways.

Put the garlic in the combine and chop it.

If you prefer a sliced product, cut it with a knife.

Then you can dry the product in the oven at a temperature of 93 degrees.

Dry the garlic for 2 days at a temperature of 35 degrees in the dryer.

If you set the temperature to 45 degrees, dry the product as quickly as possible. To do this, it is recommended to take large slices, but provided that the dryer has large holes.

That's all! Garlic is ready. How to store the received product?

There are several storage methods:

You can store garlic pieces in an airtight container for several months. It is necessary to ensure that the product is not exposed to direct sunlight and high temperatures.
After the garlic has dried, chop it. In order for the quality of the powder to be excellent, it is recommended to pass the pieces through a sieve. Store the mixture can be 2 months.
Freeze garlic pieces in a closed container. So it will be stored for 12 months. Before you use the product in food, grind it in a coffee grinder.

The speed of drying is affected by the quality of garlic, as well as the size of the pieces, the air temperature during drying, and the presence of scales on the surface of the plant.

Can I dry garlic in the sun?

The answer to the question is ambiguous. If you are engaged in the industrial cultivation of garlic, then you can! So the product dries out faster, which is important, as producers tend to sell garlic in a season.

For those who consume the product themselves, the method presented is not suitable.

The fact is that after drying in the sun, the shelf life of garlic is significantly reduced.

Best of all, drying in the shade. In the sun, the outer skin of the product is cracking, which means that the quality of the bulbs deteriorates. In view of this, if you are interested in using garlic for culinary purposes, dry it in the shade!

And plants intended for planting under winter can be dried in the sun for 3 days.

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Practical advice

If you opted for drying in the sun. The process of preliminary preparation of the product will be as follows:

take a baking sheet and cover it with foil;
cut the teeth into 2 halves;
put the garlic on the baking pan with the core up;
wait 3-5 days;
if the garlic crunches, then it is ready.

During cooking, regardless of the method chosen, garlic should be periodically stirred with a wooden spatula. In order for the final product to be fragrant, it is better to give preference to spicy types of garlic.

For drying, only ripe garlic is suitable. In view of this, before proceeding with the process, carefully examine each clove. If there are spoiled places, you need to cut them.

So, for drying suitable garlic of any kind. However, creole and silvery white garlic are considered the best options.

You can dry the product in the oven, dryer or in the sun. In this case, the latter option is only suitable for industrial purposes. Do not forget about the preliminary preparation of the product before drying.

Use only mature and healthy heads, otherwise the garlic may rot or mold. Dried cloves can be crushed and used as an additive for culinary purposes.