[Nfb-krafters-korner] {Disarmed} dehydratinglistmightbeinteresting to some
Blindhands at aol.com
Blindhands at aol.com
Fri Sep 2 22:23:28 UTC 2011
Gee Whiz, do you know what Joyce and honey bees have in common? We both
love purple!
Joyce Kane
_www.KraftersKorner.org_ (http://www.krafterskorner.org/)
Blindhands at AOL.com
In a message dated 9/2/2011 1:11:57 P.M. Eastern Daylight Time,
prettycraftykitty at gmail.com writes:
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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