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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 436
Latest Activity: Jun 23

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Comment Wall

Comment by Harriet Fasenfest on June 30, 2011 at 10:51am

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.  

Comment by Christene on June 30, 2011 at 11:10am
I have the berries on a cookie sheet the bags were sitting on the table waiting to go to the freezer; the baby is down for a nap so I am frantically getting the dehydrator going, putting berries in jars with syrup and freezing my berries.  Hope to get to peppers for afternoon nap - no hope for a shower or anything but pjs but I am a cooking.  I love the fact you guys responded so quickly helps me gotta run.
Comment by Christene on June 30, 2011 at 11:10am

Oh for the peppers is there anyway to can them for alonger shelf life?

 

Comment by Lynda Reynolds on June 30, 2011 at 11:28am

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.

Comment by Lynda Reynolds on June 30, 2011 at 11:29am
My post may be a bit confusing....I did the berries, carrots and celery yesterday (just)...but I've been dehydrating forever.  For me it's like canning, if it isn't nailed down it's either in the canner or the dehydrator!
Comment by Harriet Fasenfest on June 30, 2011 at 11:59am
Peppers - pressure can if not with vinegar.  Water bath if with pickling solution.  Or freeze.  I have done that with good results.
Comment by Christene on June 30, 2011 at 3:48pm

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

Comment by Pat Johnson on June 30, 2011 at 4:38pm
I have never blanched my blueberries befor dehydrting them. I freeze mine in a mason jar and they don't seem to stick together enough to make it a bother. I just stick a butter knife in and slapp em a couple times and they break apart eaisily. I do chill them first and never wash them before freezing them. Like Harriet, I like to make smoothies out of the frozen ones. I just put some berriies in the Vita-Mix and add some milk or cream and some honey or sugar. I like mine thick like ice cream!
Comment by Pat Johnson on June 30, 2011 at 4:40pm
For peppers I rarely can them but I do cut them up and freeze some to add to things like chili later in the year.
Comment by Pat Johnson on July 3, 2011 at 8:57am
I made 10 jars of Fig Jam last week. I had all those Fig Jam jars starting me in the face and I thought I oughta make some Fig Newtons out of them. I found this recipe on the the "SB Canning" Facebook site....

Home Made Fig Newtons
3/4 pint Fig Jam
Dough:
1/2 cup butter, room temp
1 cup sugar
1 egg
1 tablespoon cream or milk
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cup flour

Beat sugar, butter, egg, milk & vanilla until well blended. Add dry ingredients (salt,baking powder, flour).
Mix well and refrigerate for 1 hour. Place 1/2 on well floured board knead about 6 times. Roll out to 1/4" thick. Line 13 x 9" glass dish; spread with fig jam. Roll remaining dough, cover figs and cut off any excess dough. Cook at 350' 30 minutes.

Then it hit me. Remember my earlier post about making "Bacon Jam"? If I used my Bacon Jam instead of Fig Jam.....wouldn't I end up with PIG NEWTONS?

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