I’ve been lost on You Tube for two days. I’m such a huge video person and realized (when trying to write out some information about food storage) that my channel was pretty lacking. So, here it is. It doesn’t have the entire scope of all the options I think of when considering food storage but I think it’s a good primer. I know me. I will be adding to it (unless I actually force myself to get off my rear and get some projects started/completed).
OH! And I fixed the link (to the side of this post) for my main You Tube channel.
My project today:
Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves. Cut in half lengthwise. No additional predrying treatment is necessary. Dry at 140 degrees for 2 hours, then reduce heat to 130 degrees until completely dry or crisp. If desired, garlic salt may be made from dried garlic. Powder dried garlic by processing in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and cake together in clumps.