Garlic Tips ~ Tips on using and storing your garlic harvest.
How to store your extra culinary garlic and seed garlic
How to peel garlic: Easy Garlic Peeling Trick
If that doesn't work try the EZ-Roll garlic peeler.
How to Dehydrate and make Garlic Powder
It will take approximately two pounds of fresh garlic to make one pound of dehydrated garlic. Two pounds of crushed garlic will fill up three trays on your dehydrator. I like to use the culls and shovel hits for my organic dried garlic. By December or January, if you still have some garlic left over it is a good idea to start to make it into garlic powder (at this time it is not getting any fresher!)
After you have peeled your garlic, place in Garlic Chopper and chop. If the trays do not have the plastic liner, line the trays with waxed paper. Using a rubber spatula or a spoon spread the chopped garlic evenly on the tray.
Dehydrate for up to 48 hours, until the moisture is gone and the garlic is crunchy. (May take longer, especially in colder weather.) When drying is complete, scrape garlic off the trays. I find it is easiest to transfer the dried garlic onto a large plate or tray before placing into the food processor. Chop again until you have a nice fine garlic powder. This will take several rounds of scooping out the larger chunks of garlic (they will sit on top of the mixture ) and setting aside small finer grounds. I put my finely ground powder directly into a jar. Continue to regrind the large chunks until you have a fine powder.
Store your organic garlic powder in a tightly sealed jar or zip-lock bag.
Storing garlic in a Mason jar
Garlic Butter- Garlic Butter logs make great gifts! Everyone loves receiving your handmade garlic butter.
1 and 1/2 cups of butter
1 cup of crushed garlic ( you may add more garlic up to 1/2 cup )
Mash garlic cloves in mini chopper and mix into soft butter. Add chives, parsley and salt if desired. Form into logs, wrap in waxed paper, place in freezer bags or plastic wrap. Store in freezer and slice as needed.
How to make Garlic Butter Nuggets:
You can cut the frozen butter log into individual sized pieces and refreeze them. Now you can enjoy the added convenience of having individual portions ready to use anytime you need them!
Frozen Garlic in Olive Oil
You can also make crushed garlic in olive oil.
1/2 cup extra virgin olive oil
1/3 cup crushed garlic( you may add more garlic if desired )
Simply crush the garlic as you would with the garlic butter. Then evenly distribute the crushed garlic into the bottom of a zip lock bag. Add enough olive oil to completely cover all the crushed garlic and blend gently by rubbing the outside of the bag.
How to make Garlic in Olive Oil Nuggets:
Place inside the freezer so that the bag is sitting upright and your garlic in olive oil will freeze in a log type shape. When the garlic in olive oil is completely frozen you can remove it from the bag and place on a cutting board. Then take a chef's knife and carefully cut the garlic log up into one inch long pieces. Place the garlic chunks back in the freezer bag and put back in your freezer. Now you will have small individual size portions of garlic in olive oil at your convenience. When you are ready to use them, simply remove from bag and add right into your other ingredients.
Note: The frozen log of Garlic in Olive Oil melts faster than Garlic Butter logs, so be sure to have everything ready to get the nuggets back in the freezer.
For this reason, the Garlic Butter Logs make better gifts than in olive oil.
Some new garlic tips from Jane Burkhouse in Woodburn, Oregon. Another great way to freeze garlic is to peel it and place the cloves on a cookie sheet, then place them in the freezer. After the garlic cloves are frozen, place in a freezer bag and return to freezer. You can use them anytime in soups, stews, roasts and garlic butter.