[Nfb-krafters-korner] {Disarmed} dehydrating listmightbeinteresting to some
Blindhands at aol.com
Blindhands at aol.com
Thu Sep 1 22:25:22 UTC 2011
What do you powder it with?
Joyce Kane
_www.KraftersKorner.org_ (http://www.krafterskorner.org/)
Blindhands at AOL.com
In a message dated 9/1/2011 5:58:06 P.M. Eastern Daylight Time,
gary.brewer at comcast.net writes:
Oh, my green jar is mostly kale and swiss chard. There is some spinach,
broccoli, and even a bit of lettuce. Anything green goes in my green jar. I
just dry it, powder it and use it in meatloaf, tomato sauces, or anything I
can hide those good for you veggie in.
Yes, you can season zucini with lots of different seasoning. Maybe a bbq
flavor or even cinnamon. that is good snacking especially low in calories
and carbs.
Oh, doing cherries? I don't enjoy pitting them. lol
But I did a ton of zucini today. I grated it all and it is dehydrating
today. I think I will powder it and give it as gifts this year. I have a
couple of girl friends who would enjoy it. Especially the friend who gave me the
stuff because she wasn't in the mood to grate it. lol
Henrietta
On Sep 1, 2011, at 8:35 AM, Pretty Crafty Kitty wrote:
> Guess sealed jars would help keep bugs out. We found that we were
keeping our bird seed in the house and it was causing
> those pesky bugs to get into everything. We keep most o fit outside now.
>
> Someone said something about putting some fresh holy basil leaves in the
cabinet and letting them dry in there and that
> would keep them out. I haven't tried that yet.
>
> We have them on the table so David can watch for moisture more easily.
In a month or so we will move them to the cabinet
> in the basement where we have our canned foods. Or at least this is what
I thought.
>
> I have dried some zucchini. It is actually sweet afterwards and seems
when fresh and crisp to have less of a zucchini
> taste. I salted some and not some and I think the salted ones taste
better as a snack. We have them in a container on
> the counter and we have slowly been eating them. I guess it is time to
make more since I have plenty. Plus David bought
> some cherries yesterday so I'll dry a cookie sheet or two more of those.
Enough to fill the jar I started.
>
> I have never thought about drying greens. What about kale and chard? I
may have to do some of that too.
>
> Anne
>
> -----Original Message-----
> From: nfb-krafters-korner-bounces at nfbnet.org
[mailto:nfb-krafters-korner-bounces at nfbnet.org] On Behalf Of Henrietta
> Brewer
> Sent: Wednesday, August 31, 2011 2:18 PM
> To: List for blind crafters and artists
> Subject: Re: [Nfb-krafters-korner] {Disarmed} dehydrating l
istmightbeinteresting to some
>
> I put my dehydrated things in the freezer so I don't worry so much about
bugs and mold. Last year I got an awful case of
> pantry moths here. Not sure exactly why but pretty sure all the
dehydrating and preserving I did had something to do
> with it. Of course, you can pick those guys up at the grocery store too.
I don't have anyone I can count on to see
> problems.
>
> Sealing the jars with a sealer is a very good idea. Keeping the items in
the dark might be helpful.
>
> Join the list, go into their files and ask questions. That is how Carol
and I got started.
>
> I slice my fruit a bit thicker. Of course, I do have a machine. The best
temps to keep vitamins and minerals at the best
> levels is under a hundred and fifteen for fruits and veggies. Meats can
be higher.
>
> As I mentioned on Monday, I like to take greens, any kind, lettuce,
cabbage, beet greens, radish tops and anything else
> eatable and dry them and powder them and use the powder in soups, stews,
and even barbacue beef or sloppy jo's. Adds
> lots of healthy eating and no one knows. I also do the same with all of
those zuccini my friend gives me. lol
>
>
> Henrietta
> On Aug 31, 2011, at 11:49 AM, Pretty Crafty Kitty wrote:
>
>> Henrietta,
>> I would appreciate any help you can send. I'm just getting started with
drying food and I'm not really sure enough of
>> what I'm doing. I really wish I could have been there Monday night but
we had to finish reworking our fence around our
>> bees to keep out bears this fall. With the lack of very much fruit and
nuts they are more likely to go after other
>> things like bees. We would like to keep ours so we rewired the fence
and got a fence charger that actually works more
>> than a tingle on the arm like the last one was doing.
>>
>> I noticed the e-mails you sent and I'm thinking I should be on that
list. I really am not sure of what I'm doing and
> I'm
>> using the oven because that is what I have. So far what I have dried
seems okay. I'm not sure how long it will last.
>> I've dried tomatoes and put them in a Ziploc bag and they are on the
counter and have been for about a month. So far
>> they are okay. This week I'm drying pears. I cut them 1/4 inch thick
and they dry down to a thin piece. When I can get
> a
>> bunch more I'm thinking of peeling them and just cutting them in half
and taking a couple of days and drying them this
>> way.
>>
>> I've dried some apples and sweet cherries, wish they had been tart, and
they all came out okay. I've got these in jars
>> and we are using a pump to draw out the air to seal it tight. We have
them on the table so David can watch for
> moisture.
>>
>> At some point I will need to figure out how to use them, besides eating
them straight.
>>
>> I know about dried apple pies and cakes, I've made a pie out of some I
bought and it was good. Just don't know what
>> else.
>>
>> I see suggestions of putting them in the freezer but if they are dry
then do they really need to be?
>>
>> Anne
>>
>>
>>
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