Keep garlic readily available in your kitchen by learning how to preserve garlic. Garlic can be preserved in several ways. The easiest method to preserve garlic is to dry it. Dried garlic can be made into garlic salt. The best method for preserving garlic is to chop, mince, or press the garlic and freeze it.
To preserve garlic, you will need:
- Plastic wrap
- Zip Lock Freezer Bag
- Preserve Garlic by Drying. Peel the individual cloves of garlic and cut out any soft spots or bruises. Cut the cloves of garlic lengthwise in half. Cover a cool oven rack with cheesecloth, stretch it until it is slightly taut, and fasten it to the rack with toothpicks. Place the sliced garlic cloves on the cheesecloth. Bake the garlic for two hours at 140 degrees F. Lower the heat to 130 degrees F and continue baking until the cloves of garlic are completely dry and crisp. Garlic can also be dried and preserved in a food dehydrator. Store in a cool dark pantry in an air tight container.
- Preserve Garlic in Salt. Place dried garlic in a blender and blend until the garlic is a fine powder. Add salt and blend long enough to mix the garlic powder and salt. The ratio of garlic to salt is four parts salt to one part garlic powder. Store in an air tight jar with a tight lid.
- Preserve Garlic by Freezing. Peel and wash the garlic cloves. Cut off the root end of each clove. Coarsely chop the garlic cloves and wrap it like a log tightly inside plastic wrap. Place the bundle of garlic in a zip lock freezer bag. To use frozen garlic cut a piece off the log, grate off frozen garlic with a grater, or break off a piece of frozen garlic. Note: The alternatives to chopping garlic are to press it with a garlic press or to crush is under the flat end of a wide knife.
Tips: Peeling garlic cloves is easier if you cut off the root end of the clove before peeling. Garlic stored in oil, especially at room temperature, is an effective breeding ground for botulism and is not recommended.