Garlic Powder 

Garlic (whole heads, or peeled cloves) Food processor Dehydrator

*smell is strong, try to process outdoors

If you have whole heads you want to peel them however you get the job done. They do not need to be whole as you’ll be processing them anyways. Once you have all your garlic peeled (do not worry about chopping off the end) put a handful at a time into the food processor, and buzz until the garlic gets as fine as you can get it in the processor without turning it to complete mush. I would go a little smaller than what you see in the pictures below if you can.

Once you have your chunks, it’s time to dehydrate. If you don’t have flat dehydrator trays like I didn’t, you can just make some parchment paper slips for your trays and it works just fine, you can also use your oven if you do not have a dehydrator, but for this particular recipe, since the smell is so pungent, it is highly recommended to do this outside.

After your garlic is dehydrated you want to run it through the food processor once more to get it into a fine powder, this is also a good time to check that moisture content, if the garlic is still sticking together, then it needs to be dehydrated some more. Depending on the texture of your garlic, you may need to repeat this process several times to get the consistency you want the powder to be.

At this point you also have the option to split the mixture, and add salt to half, and if you do, give it another zip in the food processor. So you could have garlic salt, and garlic powder all in the same batch, I don’t use garlic salt, as I’m very particular of the amount of herbs, spices, and salt that goes into my meals as is, so I just stick with garlic powder! Once you start to grow, make, and preserve your own herbs and spices you’ll never go back to store bought. A little also goes a long way, I’ve had the same jar of garlic powder for years, the same batch you see in the pictures below has lasted me since I made it! So have fun experimenting, and happy homesteading!