How to dry garlic after digging at home right?

To prepare the harvest of garlic for the whole year, you need to know a few secrets of drying it. There are several techniques for drying garlic after digging, each of which prepares the vegetable for its further use. Before you think about how to dry garlic after digging, you need to know the features of preparing a vegetable for this procedure.

Preparation

If the summer resident originally planned to use the harvested crop for drying, he needs to plant the correct variety of vegetable in the garden. For this, it is better to use winter or French rose variety.Such varieties do not lose their taste after drying.

Preparing the crop for drying is required from the moment it is harvested. Before you remove the vegetable from the garden, you need to make sure that the soil is well dried. Also, a couple of days before the collection can not be watered. After removing the garlic from the soil, it cannot be washed; it is better if its cleaning consists in removing the top layer of the husk. Otherwise, drying the vegetable will be problematic, moreover, it can rot.

For drying at home, prepare a cool room with low humidity. The dug out garlic should not be cut off the root, foliage and stem.

Drying Methods

A lot of techniques have been invented that tell how to dry garlic after harvesting. Many summer residents prefer to dry dug up garlic in a whole state in order to prolong its freshness and get a lot of possibilities for its use.However, some of them advise drying this vegetable, immediately chopping it. This cooking method will reduce the amount of time spent on preparing the product for use in dishes.

How to dry peeled garlic?

This method is also suitable for the need to dry a greenhouse vegetable that ripens before the onset of heat. In order to dry garlic in a purified state, it is necessary to wait for its maturity, remove it from the ground and clean it from the upper dirty layers. To do this, it is recommended to follow the advice:

1. Vegetable is peeled from a durable layer.
2. The head is cut into several pieces having a thickness of 5-6 millimeters.
3. Slices are distributed over the sieve. The slices are then dried in an oven. Garlic should dry at a temperature of 50 degrees.
4. Then the garlic slices are cooled to room temperature. After that, they need to be put into jars and closed well.

If desired, cooked raw materials can be turned into powder. To do this, the slices are placed in a coffee grinder and ground. A similar spice is stored for 1 year.

Solid heads

Drying whole heads of garlic at home is done when the vegetable is fully ripe. Preservation is carried out in a room with good ventilation, where the temperature index does not exceed 10 degrees Celsius. Then follow the instructions:

1. The garlic, peeled from the top layer, is placed in one layer so that the heads do not touch each other.
2. How long does it take to dry like this? After 2 months, the plant will dry out. This can be recognized by the brown tint of the foliage and shriveled roots.
3. The roots are trimmed so that only 6 millimeters remain.
4. Then the top layer of leaves is removed so that the cloves are not exposed.
5. The stem is cut to a height of 2.5 centimeters from the beginning of the head.

You can use stockings to store these vegetables. They should be hung in the shade.

Also, for storage, such a vegetable can also be chopped. To do this, the teeth are cut into pieces of 2 millimeters. The knife must be constantly moistened with water to prevent the process of darkening of the slices. Then the slices are dried a little and stored in an airtight container.

Drying in a bundle

This method contributes to the drying of the roots and tops, while the vegetable itself begins to ripen and does not lose its structure and taste. You need to dry a vegetable in bundles at home according to the following instructions:

1. The vegetable is removed from the soil, cleaned from the top dirty layer so that the bulb is not exposed. At the same time, the garlic should have a long stem.
2. The garlic stalks are tied into a nice tight braid so that the heads are located on different sides around it.
3. The bundle will dry at 30 degrees for 6-8 days. On the last day, the excess tops are cut off.

Finished bundles are hung in a cool, dry place. A pigtail dried at 30 degrees can last an average of 9 months.

How to properly dry minced garlic?

Whole, disease-free heads are selected for drying. Drying garlic in a chopped state is required according to the following instructions:

1. First of all, the product should be peeled.
2. The head is disassembled into slices, and then cut into slices with a knife.
3. The slices are laid out on parchment and dried in an oven at 93 degrees.
4. You can also use dryers: for this, the slices are placed in the device for 2 days and dried at a temperature of 35 degrees.
5. It is better to cool the dried slices, and then immediately grind with a coffee grinder to a powder state. If the mass was formed not dry, it must again be distributed over the parchment and dried a little. In this case, the temperature should be set to 50 degrees.

In order for homemade powder to acquire a homogeneous structure, it should be passed through a sieve.

Can garlic be dried in the sun?

Many summer residents are wondering if it is possible to dry the harvested garlic crop in the sun? The answer to this question is not unambiguous. The fact is that when dried in the sun, the shelf life of the vegetable is greatly reduced. Therefore, only those who are engaged in the industrial cultivation of garlic are allowed to dry vegetables in this way, because such drying significantly saves time. If after harvesting you plan to eat the product yourself, you need to dry the garlic in a longer way.

Drying in the shade is best. If the summer resident decides to dry the vegetable for planting it for the next season, it must be dried in the sun after harvesting for 3 days. Drying is carried out during the day, at night the garlic is removed in a dry room.

The described methods allow you to keep the harvested crop for a long period in dried form. It is worth considering that such a preparation at home helps to preserve all the useful properties of the product.You can store the prepared product in sealed jars or in a well-ventilated place, for example, in wicker baskets, stockings, bundles. Regularly dried vegetables should be inspected for rot or mold.

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