How To Mince Garlic Recipes

HOW TO MAKE GARLIC FLAKES

Steps:

• Peel the garlic cloves.
• Slice the peeled garlic using a garlic slicing tool, mandoline, or a sharp knife. Try to keep the pieces even in thickness and no thicker than 1/8 inch at absolute maximum, 1/16 inch if you can manage it.For dried minced garlic you can use a food processor/chopper for just a few seconds to roughly chop the garlic or mince the garlic by hand with a sharp knife.
• Lay the garlic slices/ mince onto the dehydrator trays, making sure that they are in a single layer. The more space between the pieces, the quicker they will dry.Dry in the dehydrator at 66ºC/150ºF for 6-8 hours (if high humidity, around 80%) or 4-6 hours (if low humidity).To check if they're ready, pick one up. If it's bendy at all, then it's not ready. If it snaps, then it's ready.
• Spread the garlic over parchment-lined baking sheets, making sure the pieces don't touch.Place the trays in the oven at the lowest temperature your oven goes to. It's best if it's between 54-66ºC/130-150ºF. If your oven doesn't go as low as that, then choose the lowest temperature and prop open the door a few mm's with a wooden spoon, to allow the steam to escape as the garlic dries and help the process along.Check the garlic every hour (it takes 4-6 hours for me at 66ºC/150ºF) and remove it from the oven when it is either dry and snappable or at the very least barely bendy and lightly golden. It will continue to crisp up as it dries on the baking sheet.Once cool, it should snap rather than bend. If not, then it'll have to go back into the oven again.
• You can place the garlic pieces on a cloth or paper-lines baking sheet. I prefer to use a kitchen cloth.Leave in a well-ventilated area, even better if it's next to a window that gets plenty of sunshine. This is best for warmer, non-humid climates, as the weather and humidity will affect the amount of time they take to dry completely.
• Turn over the garlic a couple of times. This will help speed up the drying process and stop them from sticking to the cloth/tray.
• This method can take between 2-3 days based on the garlic slices' thickness, the weather, and the humidity.
• Store the homemade garlic flakes in airtight containers like glass jars, and keep them in a cool, dry, and dark location - like a cupboard.The flakes will keep well indefinitely in an airtight jar in your kitchen, as long as it remains dry. You can also place some uncooked rice or beans into the container, which will absorb excess moisture and stop them from clumping. They're best when used within the first year, though, as the flavor will deteriorate after that, I've found.

HOW TO MINCE GARLIC

Steps:

• Using a large chef's knife, cut off the root end of the garlic.
• To peel the garlic, gently tap the garlic clove with a jar or glass until the peel splits.
• Remove the peel with your fingers.
• With a firm grip on the base of the chef's knife, use the tip of the knife to cut thin vertical slices into the garlic clove, leaving it attached at the root end.
• Carefully turn the knife and make a horizontal slice through the center of the garlic clove, leaving it attached at the root end.
• Make thin slices crosswise to mince the garlic into small pieces. Continue chopping back and forth through the garlic until you have the size of minced garlic that you need.

CANNED GARLIC RECIPE

Steps:

• ● Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water. ● Pull bulbs from the entire head of garlic and peel. (The easiest method I have found for peeling is to smash the entire bulb under your hand, then give each bulb a firm hit with a pot ( I used the bottom of a jar). The peel will come off easily.) ● Bring a medium pot of water to a boil. ● Submerge garlic cloves in boiling water, turn off heat and allow to sit for 1 minutes. ● Remove garlic from water, reserve water. ● Mince garlic. If your food processor has a blade that minces (not mushes) you can try that, or mince by hand. ● Add the citric acid to the food processor while mincing. ● Combine minced garlic, olive oil and sea salt in a bowl. ● Stir in 1 cup boiling water. ● Transfer garlic to your sterilized jar packing it well, remove any air bubbles with a rubber spatula. ● Wipe off the rim to clean and place lid and ring on top. ● Place in pressure canner at 10 lbs pressure for 45 minutes. ● Release pressure. ● Remove from canner and then allow to cool on a dish towel as placing them on a cool counter could crack the jars. ● Listen for the ping ping of each jar sealing, remove the ring and try to pry up lid if it is secure your seal was successful. ● Garlic will keep when opened in refrigerator for up to a year and unopened in a cool, dark place for years. ● When processing garlic it may turn slightly brown but it still delicious and edible!

MAKE YOUR OWN JARRED MINCED GARLIC

Steps:

• 1. The first step is pretty simple - add enough dried minced garlic to fill the jar about 1/3 full. Use a spoon to move the dried mince garlic into the jar until it meets the level you are happy with. If you are using fresh garlic bulbs remove all the cloves from the main bulb and set to aside. Start by cutting off both ends of each clove and peeling away the shell. That will leave a clean garlic clove ready to mince. I used a garlic crusher though you can use a knife, food processor or onion chopper to break the cloves up. Once chopped up and minced place them in the jar. 2. To help preserve the garlic for a long period of time you want to add ingredients which help keep the garlic in a fresh state. Add 2 tablespoons of olive oil and lemon juice to the jar. This may change depending on the size of your jar and how much garlic you are wanting to make. 3. After that, just fill the jar with boiling water but be sure to leave a 1/2" gap at the top for the garlic to swell up. If you haven't been able to make quite 1/3 full of minced garlic you won't require as much water, oil and lemon juice. Cover it securely and shake well. Careful of the top though - that gets pretty hot! That's it. Keep it tightly covered and refrigerated when you're not using it. Now you've got a huge jar of garlic that cost way less than those little jars at the store! Quick, easy, and frugal - gotta love that combination!