[Nfb-krafters-korner] {Disarmed}dehydratinglistmightbeinteresting to some

Fri Sep 2 21:03:03 UTC 2011

Hi,
Yes, I just spread the grated somewhat drained zucchini on the flexable  trays, set them on the hard plastic trays and let them dry away at about a hundred and ten degrees. It took over night. It forms a thin sheet of lumpy zucchini. Then I broke up the sheets and put them in the blender. Pulsing so they kept falling to the bottom. Now, after starting with a whole little table full of zucchini, I have one little pint jar. But when I rehydrate it there will be lots.  If I was making fruit rollups, I would use a piece of plastic wrap, parchment paper, or the sheets you can buy from the manufacturer. I would spred the mushy mix of veggies and fruits and seasoning on the smooth paper and let dry. When part way dry I would turn the product over to dry on the other side. this is important. Once I did yogurt and it stuck to my plastic sheet and only hot water would remove it.

hth
Henrietta
On Sep 2, 2011, at 4:29 PM, Pretty Crafty Kitty wrote:

> Henrietta,
> So do you just spread the grated zucchini out to dry in a single layer? Guess I'm having trouble seeing this one. 
> 
> We made a dozen half pints of applesauce plus I put another pint in the freezer last night. I think peeling affects me
> more than pitting, especially when I have a lot to peel. I did that this morning and made a pie plus two sheets to dry.
> 
> I've got to get back to those pears. Dried they are thin but they are so good.
> 
> 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: Friday, September 02, 2011 1:43 PM
> To: List for blind crafters and artists
> Subject: Re: [Nfb-krafters-korner] {Disarmed}dehydratinglistmightbeinteresting to some
> 
> Hi,
> I add the flavors before I dry. Just like you did.  I used my juicer with the blank attachment to grate the zucchini
> this time. It really went fast and not so messy. Usually I use the grating attachment on my mixer.  I put the grated
> stuff in a strainer and let some of the juices drain off. You could save those juices for soups. I am thinking, oh no,
> that isn't good, that next time I get a few zucchini I will add some sugar free jello before dehydrating. My Husband is
> having an awful time with what he can not eat right now. That might make a good sweet and healthy snack. I told myself I
> would not do any more and here I am addicted again. I was so tired after the zucchini and making a gallon of sweet
> pickles last night. lol
> 
> That is how I pit cherries too. But when I am done with the work my fingers ache so much. I hear there is a cherry
> pitter but never got one.
> Henrietta
> On Sep 2, 2011, at 1:02 PM, Pretty Crafty Kitty wrote:
> 
>> Grated? I sliced the ones I did. So how do you do grated? Just lay it out in layers or what?
>> 
>> Cinnamon, now that would be good. I'll have to try that. Do you add the spices before you dry or after? I added the
> salt
>> before.
>> 
>> I've got some kale in the garden so I'll have to try this. Sounds like a great way to add nutrition.
>> 
>> To pit the cherries. First I pull the stems off. If it does not have a stem then I either let a sighted person check
> it
>> or cut out the very end because without the stem they can mold more quickly, especially the tart ones. I also found
> that
>> the tart ones turn colors more quickly than the sweet ones. Anyway, back to pitting. I turn it so that when I cut it I
>> cut from stem end around to stem end across the flat sides of the cherry. The sweet ones are not totally round but
> have
>> two sides that are very round and two that are more flat. If you cut across the two flat sides then you are cutting
>> across the pit. I cut down to the pit all the way around. Then I take the cherry and with one half in one hand and the
>> other in the other I give it a twist. And it pops right in half. Takes maybe a quarter twist. Then one side has no pit
>> and the other has the pit. To get the pit out I take my finger and wiggle it back and forth until it is loose and then
>> take my fingernail and lift it out. I guess you could use the knife tip but that would be a little more dangerous for
> me
>> without seeing where that tip goes especially when the pit comes out.
>> 
>> 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: Thursday, September 01, 2011 6:01 PM
>> To: List for blind crafters and artists
>> Subject: Re: [Nfb-krafters-korner] {Disarmed} dehydratinglistmightbeinteresting to some
>> 
>> 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 listmightbeinteresting 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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