Preserving Garlic for Storing Garlic Long Term: Drying Garlic, Freezing Garlic, and Canning Garlic

 

Various Methods for Preserving Garlic

Preserving garlic can be done in various ways to extend its shelf life and retain its flavor.

Here are a few methods you can use:
 
Drying Garlic
 
Drying garlic is a simple and effective method of preserving garlic for storing garlic long term.
 
1. Preparing:
 
Peel the garlic cloves and slice them thinly. You can use a sharp knife or a mandoline slicer for this. Thinner slices will dry faster and more evenly.
 
2. Air Drying:
 
Place the garlic slices on a baking sheet or a wire rack in a single layer. Make sure they are not touching each other. Put the baking sheet or rack in a dry, well-ventilated area with good air circulation. This could be indoors in a cool, dry room or outdoors if the weather is warm and dry.
 
3. Oven Drying:
 
If you prefer a quicker method, you can use your oven to dry garlic. Preheat the oven to its lowest setting (usually around 150-175°F or 65-80°C). Place the garlic slices on a baking sheet lined with parchment paper. Leave the oven door slightly ajar to allow moisture to escape. Check the garlic slices regularly and remove them when they are completely dried and crispy. This could take several hours.
 
4. Dehydrator Drying:
 
If you have a food dehydrator, follow the manufacturer's instructions for drying garlic. Generally, set the dehydrator to around 115-125°F (46-52°C) and arrange the garlic slices on the dehydrator trays. The drying time will vary depending on your dehydrator and the thickness of the slices.
 
5. Testing for Dryness:
 
Garlic is dry when it becomes brittle and crisp. It should easily break when you apply slight pressure. If the slices still feel flexible or have any moisture, they are not completely dried and should be left to dry further.
 
6. Storing Properly:
 
Once your garlic slices are completely dried, allow them to cool before storing garlic long term. Store the dried garlic in an airtight container or a glass jar in a cool, dark place. Make sure the container is completely airtight to prevent moisture from getting in, as moisture can cause the garlic to rehydrate and spoil.
 
7. Using Dried Garlic:
 
Dried garlic can be used in a variety of dishes like soups, stews, sauces, and marinades. You can rehydrate dried garlic slices by soaking them in warm water for a few minutes before using them in your recipes.
 
Dried garlic will have a concentrated flavor, so you may need to use less than you would with fresh garlic. Experiment with the amount to achieve the desired taste in your dishes. Properly dried and stored garlic can last for several months to a year or more, depending on the storage conditions.
 
Freezing Garlic
 
Freezing garlic is another effective method for preserving garlic and storing garlic long term.
 
1. Peel and Prepare the Garlic:
 
Peel the garlic cloves and chop, mince, or crush them according to your preference. You can use a knife, garlic press, or food processor for this.
 
2. Portion the Garlic:
 
Divide the chopped or minced garlic into portions that you're likely to use in a single cooking session. This will make it easier to thaw and use without exposing the entire batch to repeated freeze-thaw cycles.
 
3. Freezing Garlic in Oil:
 
Place the prepared garlic into an ice cube tray, filling each section about halfway. Then, cover the garlic with olive oil. Olive oil helps prevent freezer burn and also adds a nice garlic-infused oil that can be used for cooking. Once the oil is frozen, you can transfer the garlic cubes to a sealed freezer-safe bag or container.
 
4. Freezing Garlic without Oil:
 
If you prefer to freeze the garlic without oil, spread the chopped or minced garlic evenly on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for a few hours until the garlic is frozen. Then, transfer the frozen garlic to a sealed freezer-safe bag or container.
 
5. Vacuum Sealing (Optional):
 
If you have a vacuum sealer, you can use it to vacuum-seal the frozen garlic portions in bags, which helps prevent freezer burn when storing garlic long term.
 
6. Label and Date:
 
Remember to label the bags or containers with the date so you can keep track of how long the garlic has been frozen. Frozen garlic can be safely stored for about 6 to 12 months, but for the best quality, try to use it within 3 to 6 months.
 
7. Thawing and Using:
 
When you're ready to use the frozen garlic, simply remove the desired amount from the freezer and thaw it. If you used oil, the garlic will thaw along with the oil. If you froze the garlic without oil, you can directly add it to your dishes without thawing, as the small pieces will quickly melt into your cooking.
 
Frozen garlic is convenient for adding to cooked dishes like soups, stews, sauces, and sautés. Keep in mind that freezing garlic can change the texture of garlic, making it less suitable for raw preparations. However, its flavor will remain intact, making it a great option for various cooked recipes.
 
Canning Garlic
 
Canning garlic is a way of preserving garlic that involves packing peeled garlic cloves into jars, covering them with a brine or vinegar solution, and then processing the jars to create a vacuum seal. This process of preserving garlic helps preserve the garlic for storing garlic long term while maintaining its flavor and texture.
 
1.    Prepare the Jars and Lids: Wash the canning jars, lids, and bands in hot, soapy water. Rinse well. Keep the jars hot by placing them in a water bath canner filled with hot water or by using your oven on a low setting.
 
2.    Prepare the Brine: Prepare a brine solution by combining vinegar and water in a pot. You can also add salt, herbs, and spices to flavor the brine. Heat the brine mixture until it simmers, but do not let it boil.
 
3.    Pack the Jars: Remove the hot jars from the water bath canner or oven. Place a canning funnel on top of a jar. Pack the peeled garlic cloves into the jar, leaving about 1 inch of headspace at the top. You can pack them loosely or tightly, depending on your preference.
 
4.    Add Brine: Carefully ladle the hot brine over the garlic cloves, ensuring they are fully submerged and there's about ½ inch of headspace remaining.
 
5.    Remove Air Bubbles: Gently tap the jar on a towel or use a bubble remover tool to release any trapped air bubbles within the jar.
 
6.    Wipe Jar Rims: Use a clean, damp cloth or paper towel to wipe the rims of the jars to ensure they are free of any residue.
 
7.    Apply Lids and Bands: Place the hot lids on the jars and secure them with bands, but do not over-tighten. Finger-tight is sufficient.
 
8.    Process the Jars: If you're using a water bath canner for canning garlic, place the jars in the canner, making sure they are fully submerged in water by at least 1-2 inches. If you're using a pressure canner, follow the manufacturer's instructions for canning garlic.
 
9.    Process Time: The processing time for canning garlic will depend on the size of the jars, your altitude, and the type of canner you're using. Consult a reliable canning resource or guide for the recommended processing time for garlic.
 
10.  Cool and Store: After processing, carefully remove the jars from the canner using a jar lifter and place them on a clean towel. Allow them to cool for 12-24 hours. As the jars cool, you should hear a "pop" sound, indicating that the vacuum seal has formed. Check the lids to ensure they are concave and sealed properly.
 
11.  Label and Store: Label the jars with the date and content. Store the properly sealed jars in a cool, dark place. Canning Garlic will allow garlic to typically last for a year or more.
 
While the above methods for preserving garlic, can help with storing garlic long term, they may alter its taste and texture to some extent. It's a good idea to experiment with small batches to find the preservation method that works best for your needs.