GARLIC

 Fresh garlic keeps well but may be dried to make garlic powder.

 QUALITY WHEN DRIED -- Good

SELECTION -- Dry only fresh firm garlic cloves with no bruises.

 PREPARATION -- Separate and peel cloves. Cut in half lengthwise.

 PRETREATMENT -- None.

 DRYING TEMPERATURE -- 140øF (60øC) for 2 hours, then 130øF (55øC) until dry. DRYNESS TEST --Crisp

 HOW TO USE -- To make garlic salt, powder dried garlic in a

blender until fine. Add 4 parts salt to 1 part garlic powder and

blend only a second or two. If blended longer, the salt will be too

fine and will cake.