How can you make dried garlic. How to dry garlic after harvesting? Can garlic be dried in the sun

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

How to harvest garlic for drying?

Important! Do not wash the garlic after digging it up. One has only to separate the top dirty layers of the plant, and the problem will be solved by itself. If the product is washed, it can rot and be very difficult to dry.

Dry garlic in a cool, dry room. It is best not to pull off the root, stem and leaves. You will still have time to chop the cloves into small pieces.

Garlic Drying Methods

Drying the heads of garlic

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

You can also store garlic in stockings. However, they should be placed in a dry, shaded area. Then you can grind 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, and also do not forget to constantly moisten them with water. This flushes the cell juice from the device, and this prevents the product from darkening. It is recommended to store chopped garlic in an airtight container.

Drying peeled garlic

Take a product that is mature and pure. Sort it carefully and peel off the hard shell.

Next, cut the garlic into pieces 6 millimeters thick and put it on a sieve and dry it in the oven at 50 degrees.

Refrigerate dried garlic in sieves, arrange in jars and screw the lids tightly.

Dried garlic can be made into a powder if desired. Pass the product through a coffee grinder. The resulting powder can be stored for 1 year.

Drying minced garlic

Choose the most best garlic... Weed out the damaged heads at once. Peel the product. What to do next? You can dry the plant in various ways.

Place the garlic in a food processor and chop it.

If you prefer sliced ​​food, use a knife to slice it.

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

Dry the garlic for 2 days at 35 degrees in a dehumidifier.

If you set the temperature to 45 degrees, the product will dry faster. For this, it is recommended to take large slices, but on condition that the desiccant has large holes.

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

There are several storage methods:

1. You can store pieces of garlic in an airtight container for several months. In this case, it is necessary to ensure that the product is not exposed to direct sunlight and high temperatures.
2. Once the garlic is dry, chop it up. In order for the quality of the powder to be excellent, it is recommended to pass the pieces through a sieve. You can store the resulting mixture for 2 months.
3. Freeze the garlic chunks in a covered container. This way it will be stored for 12 months. Before using the product for food, grind it in a coffee grinder.

The speed of drying is influenced by the quality of the 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 garlic be dried in the sun?

The answer to this question is ambiguous. If you are an industrial garlic grower, you can! This way the product dries out faster, which is important, since producers strive to sell garlic in season.

For those who consume the product on their own, the presented method is not suitable.

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

It is best to dry in the shade. In the sun, the outer covers of the product crack, which means that the quality of the bulbs deteriorates. Therefore, if you are interested in using garlic for culinary purposes, dry it in the shade!

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

Good advice

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

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

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

Only ripe garlic is suitable for drying. In view of this, before starting the process, carefully examine each clove. If there are damaged spots, you need to cut them off.

So, any kind of garlic is suitable for drying. Nevertheless, the best option considered creole and silvery white garlic.

You can dry the product in the oven, dehydrator or in the sun. Moreover, the latter option is suitable only for industrial purposes. Do not forget to pre-prepare the product before starting drying.

Use only mature and healthy heads, otherwise the garlic may rot or mold. The dried cloves can be minced and used as a culinary addition.

Since dried garlic prongs are a flavorful condiment for soups, seafood, meat and poultry, many are wondering how to dry garlic at home? There are several proven ways to properly dry garlic on your own so that it does not lose its taste and health benefits. Today you will learn about preparing a product for drying, drying without violating the integrity of the bulbs, in a bundle, storing in powder form, as well as whether garlic can be dried in the sun.

You can use vegetable varieties Kalininsky, Rostovsky, Kirovogradsky, Starobelsky white, Creole, Southern violet, Ukrainian white and others. In principle, any of the varieties known among gardeners can be dried. A few days before the planned digging, you should stop watering the crop. Since the ground must be dry, it is not recommended to dig up the plant after the rain has passed. Don't wait until the garlic ripens. At this point, the foliage becomes characteristically yellow and is located on the surface of the earth.

In the process of digging up a vegetable of this degree of maturity, it is easy to separate from the heads both the scales and the teeth themselves. They are able to get dirty with earth. And it is forbidden to wash the teeth, as they can become moldy. Also, it is not advised to dig up an immature culture. Since its bulbs will have a loose and loose structure, as a result of which it will become difficult to dry and store. Garlic should be dried in a cool dry place. Do not remove roots, leaves and stems.

Many people practice drying this wonderful product, knowing about all its useful qualities.

Garlic boosts immunity, exhibits antibacterial and antiviral properties, lowers bad cholesterol, reduces the risk of heart attack and stroke

But it also effectively fights worms, helps to treat joint pain, and is used as an adjunct in the treatment of liver diseases.

It is an excellent prevention of impotence in men and diseases of the cardiovascular system in any person.

Drying in a bundle

How to dry garlic in a bunch? Its preliminary drying is carried out directly on the site. There it is left after digging for a couple of days. After the roots and tops are dry, and the scales become tighter to the surface of the bulb, you can harvest the crop from the site. If there are cold and rainy days this year, the drying procedure should be carried out in a room with a temperature regime of +30 degrees and lasts no longer than 8 days. Garlic with tops is usually braided in braids, which are hung in a dry place, where it is somewhat cool.

After digging up ripe garlic, you can dry it with the heads without chopping them. It is required to set aside a room for the product with a temperature of no more than + 10 degrees. Next, the garlic should be laid in 1 layer for several months. The roots should become shriveled and the leaves should turn brown. It is required to remove some foliage and prune the roots. The stem should be cut at a height of about 2.5 cm from the head. Storage of garlic in this form is carried out in stockings. A dark and dry place will do.

You can dry the vegetable peeled. You want to sort a clean and mature product. After removing its top layer, the garlic must be cut into plates about 6 mm thick, laid out on a sieve or baking sheet, having previously spread parchment paper. Next, drying is carried out in the oven or oven at a temperature of +50 degrees. It is not so difficult to check if the slices are dry. Just bend one in your hand and it should break.

Dry garlic can be used to make aromatic powder... Grind the product with a coffee grinder. Such a powder will not lose its smell and taste within 1 year. How can you do it? For this, good heads are selected, the husks are removed from them. You can grind it not only with a coffee grinder. Someone likes to chop the garlic finely with their own hands, someone uses a harvester. Drying in the oven is required with the temperature setting at + 93 degrees.

Sometimes this procedure is carried out in a special dehumidifier. Where the product is placed for 2 days at a temperature of about +35 degrees. Chopping dried garlic and passing it through a sieve, you can store the powder for about 2 months.

Can I dry in the sun

You can dry the garlic in the sun if it is necessary to obtain a large amount of the product per season and sell it. This method cannot be called justified for self-drying. Since laying out a vegetable in the sun significantly reduces its shelf life in the future. Under the influence of the scorching rays of the sun, the top layer of the vegetable cracks. Which affects the quality of the bulbs not in the best way.

If you still want to use this method, spread the dug out garlic in the shade. Then its taste and aroma will not be affected. And you can add your favorite seasoning to various dishes to your taste and enjoy their unique taste. In the sun, it is also advised to dry those plants that you plan to plant before winter. This should be done within 3 days.

Video "Drying Garlic"

In this video, you will learn how to properly dry garlic and store it as garlic powder.

You will need

• - plastic cup;
• - knife;
• - rubber gloves;
• - cutting board;
• - thin plywood or baking sheet;
• - sieve;
• - sealed glass container.

Instructions

So, is garlic in the air right? First, dig out the garlic and let it dry in the shade for a couple of hours. Arrange the heads together with the leaves in one layer under some kind of canopy.

Cut the cloves into thin wedges. Do not wash them before this procedure. This will make drying more difficult and will further shorten the shelf life of the garlic. You can cut the cloves with a simple knife. But it is best to use a special string cutter for this purpose.

Take a baking sheet or thin plywood sheet. Cover them with a clean cloth, parchment, or foil. Place the chopped garlic in one layer on a plywood or baking sheet. This method is the best answer to the question of how to dry garlic outdoors. It is not worth laying the slices too thick. Otherwise, they can rot.

Lay out the outer slices in the clove in such a way that the place of the incision looks up. This will reduce the amount of juice leaked from the slices. As a result, more nutrients will be retained in dry garlic.

Place a plywood or baking sheet somewhere on the site. Choose the least dusty, sunny place, away from the road, sheds, compost piles, etc. In very dry and hot weather, garlic can also be dried under a canopy. The slices dry out pretty quickly. The garlic will be ready in about a week.

So we figured out how to dry garlic in the sun. What's next? And then it also needs to be prepared for storage. To do this, simply grind dried garlic blender into powder. You can, of course, skip this step. However, it is believed that garlic in powder form is stored longer - more than six months. Just the same dried slices you will need to eat for a maximum of five months.

Sift the powder through a fine sieve. Pass the oversized pieces through the blender again. If you wish, you can also simply place them in a separate container. Such dried garlic is good for preparing first courses. In water, large pieces swell and become like regular garlic.

Place the sifted powder in glass jar and close it tightly with the lid. Store the garlic in the refrigerator. Now you know how to air dry garlic properly.

Don't keep cooked garlic powder at room temperature... In this case, unfortunately, he will rather quickly lose his useful qualities... Select the total volume of storage containers based on the fact that the powder yield by weight is approximately 1 / 2-1 / 3 of the weight of peeled raw cloves.

Related Videos

note

Do not overexpose the garlic during storage. A good, high-quality powder of this vegetable is white or, in extreme cases, slightly yellowish in color (but not brown or black).

Helpful advice

The ground garlic dried in this way, if desired, can be used in the preparation of both the first and second courses. Some housewives add such powder to pickles.

In order for the garlic to be stored for a long time and not to lose its taste and useful properties, it is important to collect vegetables on time and dry them correctly. Lack of watering the crop one month before harvesting significantly increases the shelf life of the product in the winter months.

It is not difficult to save garlic for the winter, especially if you correctly prepare vegetables for collection and storage. Just the absence of watering and top dressing a month before harvest, as well as competent drying, significantly increase the immunity of plants, thanks to which vegetables are perfectly stored until next summer (of course, if the storage conditions are met).

If everything is clear with the termination of irrigation and the introduction of fertilizers, then with drying it is not so simple. Some gardeners think that a couple of days is enough to properly dry vegetables and send them "for the winter." However, it is not. The drying time of garlic depends on the weather conditions, and not only the weather during which the vegetables are dried, but also the weather that was before the harvest is taken into account. If there were many rainy days a month before digging out the vegetables, then the garlic should be kept in a well-ventilated room for a couple of days longer, otherwise there is a risk of not drying the heads, which will inevitably cause them to rot in the future.

Now for the drying of the garlic itself. After digging up the culture, it is necessary to carefully remove the soil from the heads with your hands, spread the vegetables in the garden and leave them for two or three days (of course, if the weather permits, that is, there is no rain). After the specified time, you should continue drying the garlic, but already under a canopy or in a well-ventilated area. To do this, the vegetables should be transferred to a specially designated place, laid out on a flat surface or hung, tied up by the stems, and left for another two or three days.

How to dry garlic after digging in rainy weather

If it rains for a long time and no sunny days are forecasted in the near future, then you cannot postpone the collection of vegetables. Dig up the vegetables and try to remove any clumps of dirt from each head. If you cannot do this, in no case wash the garlic, but send it to dry in this form. Collect the plants in bunches of five to seven, tie them by the stems and hang them in a well-ventilated area (shed, attic). Let the garlic dry for at least seven days.

Dried garlic - aromatic seasoning which goes great with meat, poultry, seafood and all kinds of soups. During the cooking process, dried garlic in the oven loses its bitterness, while retaining all its beneficial features and aroma. That is why dried garlic is ideal for many first and second courses, and it is also recommended to add it to preservation so that the blanks do not explode for the winter and are guaranteed to stand for 2-3 years.

At home, you can dry garlic in the oven in just 3-4 hours. Depending on the type of dish, you can use granulated garlic or in flakes, which are perfectly stored all winter on the shelf along with other spices.

Ingredients

• garlic 0.5 kg.

Preparation

1. For cooking, you need only one ingredient - garlic of any kind, ripe, with well-formed cloves.

2. We clean the cloves from the husk with a knife. If there is any contamination, they should be carefully cut off or cleaned off with a damp washcloth - do not wash, as excess moisture will evaporate for a long time and the drying time will increase.

3. Cut into thin slices with a sharp knife - the thinner the slicing is, the faster the garlic will dry.

4. Cover the baking sheet with parchment and put the resulting garlic chips in one layer on it. You do not need to lubricate the parchment with anything.

5. We put the baking sheet in the oven and dry the garlic for 3-4 hours at a minimum temperature of 60-80 degrees - the oven door must be ajar so that the air can circulate well. If the flakes were cut slightly thicker, then the drying time should be increased.

6. Well-dried garlic flakes are dense and crunchy and break easily when pressed with fingers.

7. In order to turn dried garlic in flakes into granules, it must be chopped in a blender or in a mortar.

8. After 1-2 minutes of grinding in a blender, the granulated garlic will be completely cooked. The granules should be well dried, if they are slightly damp to the touch, then the garlic should be returned to the oven and dried for another 15-20 minutes.