Growing garlic crop at home for a year and store it for future seems to be a money saving deal. While many people have started using freezers to keep the stock inside safely, there are people who believe in dehydration method to prepare dehydrated garlic powder for future use. It is obvious that people hardly have any perfect storage spot and thus, they get these two choices; out of which freezing of garlic cloves seems to be easier one. But do they know that they just cannot pack it in oil and refrigerate. |
Like any bulb, garlic is slightly particular about above-ground storage conditions. Once it is completely cured, bulk garlic can be stored in the dark under 32 degrees and 65 percent humidity. However, good species and variety may last for six months or even more.
But you should know that even if the temperature is below 40 degrees, like in refrigerator, you run the risk of harmful bacteria forming within or after a week. Bacteria like Clostridium Botulinum will automatically grow and cause botulism.
Your oil packed peeled garlic that you bought from supermarkets contains preservatives, such as citric acid. But this is a successful idea for commercial packers.
This same happens to your sun dried or oven dried tomatoes. To dry them in better way, you need to pack them crisp in airtight jars and soften a week's worth at a time in oil prior using. You can apply this method to garlic herb as well.
If you dehydrate garlic in direct sunlight, the chances are less for bacteria to grow. And once they are dried, you can grind them and make a powder and store it in airtight bottle.
You can use this obtained dried garlic powder in the making of soups, dips, oregano, culinary dishes and lots of meals. You can even sprinkle it on baked chicken.
Share your recipes in which you have used dehydrated garlic powder and let our readers know the dishes they can prepare with this awesome product.
But you should know that even if the temperature is below 40 degrees, like in refrigerator, you run the risk of harmful bacteria forming within or after a week. Bacteria like Clostridium Botulinum will automatically grow and cause botulism.
Your oil packed peeled garlic that you bought from supermarkets contains preservatives, such as citric acid. But this is a successful idea for commercial packers.
This same happens to your sun dried or oven dried tomatoes. To dry them in better way, you need to pack them crisp in airtight jars and soften a week's worth at a time in oil prior using. You can apply this method to garlic herb as well.
If you dehydrate garlic in direct sunlight, the chances are less for bacteria to grow. And once they are dried, you can grind them and make a powder and store it in airtight bottle.
You can use this obtained dried garlic powder in the making of soups, dips, oregano, culinary dishes and lots of meals. You can even sprinkle it on baked chicken.
Share your recipes in which you have used dehydrated garlic powder and let our readers know the dishes they can prepare with this awesome product.