[Nfb-krafters-korner] {Disarmed}dehydratinglistmightbeinteresting to some
Denise Shaible
denise.shaible at att.net
Sat Sep 3 05:46:19 UTC 2011
Hey Henrietta,
I can't seem to find the web address for the site on dehydrating. Could you
please post it again? I'd really appreciate it.
At the chat, I didn't get to give my recipe for avacado french fries. If
anyone is interested, let me know. I certainly like the idea about
zucchini. I've seen it made into neat appetizers at raw restaurants. They
cut it very thin and put some non-dairy cheese in between two layers and
then dehydrate it. They call it rawvioli (get it, not ravioli).
Regards,
Denise
-----Original Message-----
From: Henrietta Brewer
Sent: Friday, September 02, 2011 3:57 PM
To: List for blind crafters and artists
Subject: Re: [Nfb-krafters-korner]
{Disarmed}dehydratinglistmightbeinteresting to some
Hey Joyce, Looks like we have a common bond. lol
Henrietta
On Sep 2, 2011, at 6:23 PM, Blindhands at aol.com wrote:
> 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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