(from Virginia Legg)
You can make your garlic last throughout the winter by making it into garlic powder or granules.
- Peel garlic and slice into thin even slices.
- Place garlic one layer deep on a parchment paper or waxed paper lined cookie sheet.
- Dry garlic in a warm oven (170 -200 degrees) for several hours until garlic slices are crispy and break rather than bend. (If the heat is too high the garlic will get very dark and taste burned.)
- Place dried garlic slices in a blender an blend until desired texture is achieved (powder or granules)
A word of caution: If dried in your oven, your house will smell of garlic for several hours after you are through, but the garlic powder created is well worth the smelly house.
To avoid the garlic house smell, dry your garlic outside in the sun. To dry garlic in the sun place your peeled, sliced garlic on a screen outside in the
direct sun for a couple of days. If you don’t have a small screen to use, try using nylon net or other very thin fabric stretched over a large baking pan and secured with a string, wire, tape, or rubber bands. Cover the drying garlic with nylon net or other thin fabric.