Dehydrating Garlic: Air Fryer Tips And Timing

Dehydrating garlic is a great way to preserve this delicious staple ingredient. The process is simple and can be done in an air fryer, oven, or dehydrator. Dehydrated garlic can last for years when stored in a cool, dry place, and is a convenient way to add flavour to your dishes without the hassle of peeling and chopping fresh garlic.

How to prepare garlic for dehydration

Preparing garlic for dehydration is a straightforward process. Here is a step-by-step guide:

Firstly, separate the garlic cloves from the bulb. You can do this by peeling off the papery skin and removing any remaining garlic peels.

Next, chop off both ends of the garlic cloves. This makes the garlic cloves easier to peel, and removing the root end ensures that any woody ends don't affect the rest of the batch.

At this point, you have two options: dehydrate the garlic cloves whole or slice/mince them. If you want to dehydrate the garlic whole, you're done with the preparation! If you choose to slice or mince, use a sharp knife, food processor, or handheld chopper to cut the garlic cloves into uniform pieces. Aim for slices no thicker than 1/8 of an inch, and if you're mincing, use a food processor on the "pulse" function to get an even consistency.

Now your garlic is ready for dehydration! Remember to spread the garlic in a single layer on the dehydrator trays, and don't overcrowd the trays to ensure even dehydration.

Air fryer settings for garlic dehydration

To dehydrate garlic in an air fryer, you will need to follow a few simple steps. Firstly, separate the garlic cloves from the papery skin and cut off the root end. You can then choose to slice the garlic or leave the cloves whole. Leaving the garlic whole will significantly increase the dehydration time.

Next, toss the garlic slices in oil and seasoning. You can use a food silicone brush to ensure they are evenly coated. Then, lay the garlic slices on the air fryer tray. Set the air fryer to 350°F (170°C) for around 3 minutes, then flip the slices and cook for another 3 minutes. The time may vary depending on your air fryer, but the garlic should be golden, not overly brown or burnt.

If you are dehydrating a large batch of garlic, you may need to use multiple trays or do it in batches. You can also use a dehydrator accessory, which allows you to stack multiple layers of garlic at once.

The total dehydration time will depend on the size of your garlic and the number of trays you are using. For sliced garlic, this process should take around 4-6 hours in an air fryer. If you are dehydrating whole garlic cloves, it may take up to 48 hours.

Once the garlic is fully dehydrated, it should be dry to the touch and will break or snap instead of bending. You can then store the dehydrated garlic in an airtight container. It will last for up to a year if stored properly.

Dehydrating garlic in an oven

Step 1: Prepare the garlic

First, separate the garlic cloves from the papery skin. Then, cut off the root end of the cloves. This step is optional, but it is recommended to prevent any woody ends from contaminating the batch. You can use a food processor on the "pulse" function to chop the garlic into uniform pieces quickly. Alternatively, you can use a sharp chef's knife, a cutting board, or a handheld chopper. If you prefer drying sliced garlic, use a handheld garlic slicer for even slices.

Step 2: Place the garlic in the oven

Place the chopped garlic on baking drying racks set inside baking sheets. You can use grill mats on top of wire racks for this step. Make sure to spread the garlic in an even layer.

Step 3: Set the oven temperature

Set your oven to the lowest temperature possible, usually between 140-170˚F (60-77˚C). It is important to keep the temperature low to prevent burning the garlic, which will result in a bitter taste.

Step 4: Prop open the oven door

Use the handle of a wooden spoon to prop open the oven door slightly. This allows condensation to escape instead of settling back onto the garlic.

Step 5: Bake the garlic

Bake the garlic for 5-8 hours. Check on it every 2 hours, rotating the trays and breaking apart any clumps that have formed. The garlic is fully dehydrated when it is dry to the touch and breaks or snaps instead of bending.

Step 6: Cool the garlic

Once the garlic is fully dehydrated, remove it from the oven and let it cool completely before transferring it to an airtight container. Storing the garlic before it is completely cool can cause condensation, leading to mould.

Storage:

As long as it is stored in a cool, dry place, your dehydrated garlic will last for years. The potency of the dried garlic will decrease over time, so it is recommended to store some in your spice cabinet and the rest in the freezer if you make a large batch.

Storing dehydrated garlic

Cooling:

Firstly, it is essential to let the dehydrated garlic cool down to room temperature. This step is crucial because placing warm garlic directly into storage containers can cause condensation, leading to potential mould issues. Leave the trays of dehydrated garlic in a turned-off and unplugged dehydrator overnight, or remove the trays to a countertop and allow them to cool for about an hour.

Conditioning:

The next step, known as conditioning, is optional but highly recommended. Place the cooled dehydrated garlic in a glass jar with a lid and leave it in a visible spot in your kitchen for about 24 hours. Ensure the jar is not in direct sunlight, as this can cause the jar to warm up and create condensation. Shake the jar a few times during this period. If there is no condensation or fogging, your garlic is ready for storage. However, if condensation occurs, return the garlic to the dehydrator and dry it further until it is completely dry and brittle.

Storage Containers:

Once your dehydrated garlic is ready for storage, transfer it to airtight containers or glass jars with tight-fitting lids. Mason jars are an excellent option for storing dehydrated garlic.

Storage Location:

Store your dehydrated garlic in a cool, dry, and dark place, such as a cupboard or pantry. Avoid placing the jars in direct sunlight or warm areas.

Storage Time:

Properly stored dehydrated garlic can last for a considerable amount of time. It can be safely stored at room temperature for up to a year. For extended storage, consider using mylar bags with oxygen absorbers or vacuum-sealed glass jars, which can increase the shelf life to 6-12 months.

Freezer Storage:

Alternatively, you can opt for freezer storage. Place your dehydrated garlic in a freezer-safe, airtight container or mason jar and store it in the freezer. This method will keep your dehydrated garlic fresh for over a year.

Maintaining Freshness:

To maintain the freshness of your dehydrated garlic, ensure the storage containers are airtight and stored in a cool, dry location. Additionally, consider grinding only the amount of garlic you plan to use within two months and keeping the rest in its whole form.

Garlic Powder Storage:

If you have transformed your dehydrated garlic into garlic powder, it can be stored in an airtight container or jar for approximately 2-6 months. Some clumping is normal, and you can add a few grains of rice to the container to help absorb moisture and reduce clumping.

Remember to label your containers with the date of preparation and always inspect your dehydrated garlic before use for any signs of spoilage, such as moisture, condensation, foggy glass, or mould growth.

How to make garlic powder from dehydrated garlic

Making garlic powder is a great way to save space and money, and it's so simple! All you need is a few garlic bulbs, a sharp knife or mandoline, and a mortar and pestle or coffee grinder. You can also use an air fryer or oven to dehydrate the garlic, which will extend its shelf life tenfold.

Dehydrating Garlic in an Air Fryer

First, separate the garlic cloves from the papery skin and cut off the root ends. You can then choose to slice the garlic or leave the cloves whole. Slicing the garlic will speed up the dehydration process. Load the garlic into your air fryer and set it to 55°C/130°F for 4 to 4.5 hours, or until the garlic is fully dried. You can also use a dehydrator setting if your air fryer has one.

Dehydrating Garlic in an Oven

Preheat your oven to its lowest temperature setting, usually between 140-170°F. Spread the garlic cloves or slices on a baking tray and place them in the oven, propping the door open slightly to allow condensation to escape. Bake for 5-8 hours, or until the garlic is fully dried.

Grinding the Dehydrated Garlic

Once your garlic is dehydrated, it's time to grind it into a powder. You can use a mortar and pestle or a coffee grinder for this step. Add a few grains of rice to the grinder to help absorb moisture and prevent clumping. Grind the garlic to your desired consistency, and then store it in an airtight container. Your homemade garlic powder will last for up to a year.

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