Contributed By: Adventures in Freeze Drying
This recipe will make as many trays as you choose to make*
Directions:
- Mince your garlic, you can use a food processor and pulse it until you have finely minced garlic, add water and process longer until you have a thick chunky garlic soup
- Spread evenly on trays (you may want to use dividers to help this freeze dry more evenly) do not overfill your trays less is more for an even freeze dry across the tray
- Freeze Dry
- Can store in squares, and get some out to process into a powder in your food processor as needed, or you can powder it all, powder may clump together if stored long term.
- Store Appropriately (See Tips and Tricks for storage help)
Cycle Time:
20 hours
Rehydration:
Add directly to your dishes.. It will likely be stronger than store bought, so you will want to play with the flavor of the food to get a feel for how much to add. The strength will vary from load to load depending on the individual cloves of garlic.
* Extra Large Tray = 15 Cups/Tray Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.
