Garlic is not only an excellent aromatic seasoning for many dishes, but also an extremely healthy product with unique therapeutic and prophylactic properties. It strengthens the human immune system and prevents many unpleasant and dangerous diseases. Its phytoncides help in the fight against many bacteria and fungi. But in order to preserve most of the properties of garlic for many years, it must be processed using special technology and preserved in a high-quality manner.
How to Preserve Garlic and Make Garlic Powder
Remove the arrows from the top, the roots from the bottom and remove the outer peel. To separate the head of garlic into individual cloves, squeeze it from above with your palm or cut off the top with a sharp knife. The film can be easily removed from the cloves by first holding them for about 30 minutes in cold water, or 2 minutes in boiling water.
Pour the slices into the chopper about halfway and add one tablespoon of rock or sea salt (20 grams). Then fill the chopper to the top with the remaining slices, which should not be too wet, and again add one tablespoon of the specified salt.
Close the lid and use a chopper to turn the garlic cloves into a homogeneous puree that can be used in meat and chicken dishes. Place the homogeneous pulp obtained from the garlic on a baking sheet covered with food-grade greaseproof paper. The thinner we make the layer, the faster the garlic puree will dry.
Smooth out the resulting layer evenly and leave it to dry on the balcony. In sunny weather, it will take 2-3 days for this product to dry completely. It begins to lose moisture from the top, so complete dryness must be judged by the side facing the baking sheet. As the garlic layer dries, it changes color slightly.
Break the garlic layer into small pieces and dry in the oven at 80 degrees Celsius or leave in the sun for another 1 day. Then we place the pieces back into the grinder and turn them into a fine powder. If desired, lemon or orange powder can be added to the garlic product, which will give the food product a certain taste.
Pour the resulting powder mass into a 450 ml glass jar and close tightly with a screw cap. Place the container with garlic powder in a cool, dry place out of direct sunlight. In such conditions, garlic seasoning will be stored for many years, maintaining its beneficial and tasteful qualities.
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