Jake

12 quarts and 4 pint cherry pie filling, 13 quarts and 6 pints of pickles, 12 1/2 pints of cherry jelly, 4 quarts and 30 pints of bing cherries in a light syrup, hopeing to get some fresh caught salmon from my friend to can this week.

I am dehydrating some apple slices that have been in the root cellar since fall. They were starting to get just a little wrinkley on the skins and since I already have a ton of applesauce and apple pie filling put up I decided to dry some slices. I may make apple butter with the rest of them.

I took some asparagus spears out of the freezer and wasn't happy with how the came out (very limp and mushy) I blanched and froze them according to instructions and I used vac seal bags. I was really hoping they would come out better. Well, I also canned up a bunch of asparagus and I knew to expect those to be mushy. I was wondering if anyone has dehydrated asparagus and how it is when it rehydrates? I used my frozen stuff to make cream of asparagus soup. I guess asparagus is one of those things that to be enjoyed at its peak it must be fresh out of the garden, it doesn't seam to preserve well. If any dehydrates it let me know how it come out and how you use it once you do dehydrate it.

I dehydrated parsley and green and red bell peppers, the last of the garden produce, we had a hard freeze last night.

I dried some prune type plums. Blanched them in boiling water for 1 minute, cut them in half and removed pits and dried. They taste OK but don't look like store bought. I tried to do a couple whole but they too forever and I gave up on them, not worth the time. I will just can the rest of them. I also did more peppers and celery tops a couple days ago and used some of them in my spagetti sauce for dinner tonight, it added some very nice flavor and saved me a lot of time too.