Preserving Garlic

Dig garlic bulbs in late summer or early fall when the leaves begin to turn yellow and die. Hang the bulbs in a dark well-ventilated area for 2 to 3 weeks or until the stalks and outer covering of the bulbs are completely dry. Cut the leaves and stem back to 2 inches and store in a loose bag or crate that allows plenty of air circulation. Braid the stems to hang bundles of garlic , if preferred.

Dry garlic in a food dehydrator or in the oven set at no more than 140 degrees F. Peel and chop the garlic cloves and spread single file onto a bakers sheet. Dry until crisp, but not burnt. Once dried, store in a sealed air tight container.

Make garlic powder or garlic salt from the dried garlic. Powder dried garlic in a food processor or blender and store in an airtight container. Make garlic salt by mixing one part powdered garlic to four parts salt and blending for several seconds with a blender. Store in an airtight container in the kitchen cabinet.

Freeze garlic by chopping or mincing fresh garlic and freezing in a freezer bag. Freeze whole garlic bulbs in a freezer bag and pull off individual cloves as needed. If you prefer garlic and oil, mince the garlic and puree a mixture of one part garlic and two parts oil. Keep in the freezer and spoon out as needed for recipes calling for fresh garlic.

Store garlic cloves in white wine or vinegar and store in the refrigerator. Use in soups or sauces to add garlic flavor.

Use caution in preparing garlic in oil. This is fine if you intend to use the oil right away or if you intend to keep the oil in the freezer, but garlic in oil should not be stored at room temperature. Garlic is low in acid, and when combined with warm temperatures and the lack of oxygen in the oil, conditions are prime for the development of botulism.