We love growing garlic. It’s a staple crop on our homestead and staple food in our home. I’m the kind of person that if a recipe calls for a single clove of garlic I laugh really really hard and then triple it. Seriously, what recipe only needs one clove of garlic?

I’ve also write a lot about garlic on this blog because not only is it a culinary wonder, it has amazing medicinal properties as well. If you are interested in growing your own garlic you should check out this post and then this post about storing and curing your own garlic.

As many of you know we had to move homesteads last year. Our landlord informed us that he wanted us out and we had to find a new home quickly.  The timing was such that he informed up just before we planted our fall garlic (blessing in disguise?). However, it also meant that the over 300 garlic bulbs we did grow would need to be used in other ways. I know 300 sounds like a lot but we eat a lot of it, use tons of it in our canning recipes and we grew enough to have garlic seed for the following year.

 

 

Due to the inability to grow garlic this year I was left in a bit of a pickle; hundreds of sprouting garlic cloves that need to be used now.

That’s when I decided to make a big batch of homemade garlic powder. Turns out it was super easy to do and had a decent yield.

 

 

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What You Need

• garlic (sprouting or not)
• dehydrator
• grinder or a really good blender/food processor
  • I use the grinder attachment that comes with the magic bullet and it works perfectly

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If you don’t have a dehydrator you can definitely try using your oven. Temperatures must be quite low so you will want to set your oven as low as it goes and keep the door open a tiny bit. This does waste a lot of energy though so if you see yourself doing this in a regular basis it might be wise to just invest in a dehydrator. You can try one like I have. I consider it a “starter” dehydrator – it allows you to get your feet wet and see if you want to preserve food in this way. Not too expensive and likely very easy to sell used if you decide dehydrating is not for you.

 

How to Make Your Own Garlic Powder

The most time consuming part of this process is prepping the cloves for dehydrating. You will need to peel each individual clove and thinly slice them. The thinner you slice your garlic the faster it will dehydrate. Do your best to slice them evenly as this will ensure they all dry out at the same time (relatively speaking). Line your dehydrator trays with the garlic. You can load them up but you don’t want any cloves overlapping.

 

 

Set the temperature on your dehydrator on low (between 105-110°) and walk away! If you have fancy dehydrator you can just leaven them until they are dry. If you have a cheaper one like mine, I find it quite beneficial to rotate my trays around every few hours.

 

Once your garlic is completely dried it is time to grind it into powder. I love using my magic bullet for this and honestly it’s the only reason I kept it. But if you have a coffee grinder, food processor or blender those should work as well. Grind until your garlic is in a fine powder.

 

 

If you find that your powder is a bit sticky that means there was still some moisture left in your garlic. Don’t panic! This happened to me and I found a super fast solution. I dumped my powder onto a baking tray and put it in the oven on the lowest temperature and top rack. Took about 30 minutes but my garlic was all dried out. I just put it back in the grinder and it was perfect!

 

Storing Your Garlic 

If you have a vacuum sealer I highly recommend this attachment. As I mentioned my yield was decent, so I had quite a bit of powder left after filling up the jar on my spice rack. This allowed me to put the rest in a mason jar and seal the lid so it will stay super fresh. If you don’t have a vacuum sealer you can just store it in a jar in a cool and dry place or chuck it in the freezer.

 

 

Happy garlic preserving!

P.S. Please pin for future reference and to share in the garlic love 😉