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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: on Tuesday
Started by Paul Lueders. Last reply by Richard Pierce Jan 11.
Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.
Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21, 2013.
Christine, in the future I would freeze my berries flat, on a cookie sheet, before putting in bags. Not that you have to but if you want to use them for muffins or pancakes they are much easier to use. Freezing in quart containers is fine if you want to use them in baking and you measured out how much (4 cups?) went into the container. I would not blanch those berries before dehydrating. Nope, just put them in as is.
Roasted peppers -- char on a outside grill on on a range top. Just turn them occasionally so they blacken (and I do mean blacken) on all sides. Then throw them into a brown paper sack. Don't worry if they are hot. Close the bag and let them steam a bit. Can leave them in quite some time. The skin will pull off easily and you will have a nice flavor on the peppers. You can then put them in a jar and cover them with olive oil (dry the peppers first and remove the seeds) or cover them with a vinegar/water mix (half and half) with some onions or garlic or whatever you like. You can can them then or just store in the fridge. Store the ones in olive oil in the fridge.
Oh for the peppers is there anyway to can them for alonger shelf life?
My favorite dehydrating resource is the web site: www.dehydrate2store.com
I just dried strawberries, cherries, blackberries, carrots and celery. The blackberries were a pain (they remained wet/sticky). I set my dehydrator outside on my deck...too noisy and hot. I have found the best temp to dry is 130 and just increase the time. I load up the trays in the p.m. and then go to bed...the product is almost always perfect when I get up in the a.m.
I think I will roast and freeze; I want the purer pepper taste not a pickle taste thank you for the information.
Lynda looking into the dehydrating site thank you
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