Rezgirl Posted March 3, 2009 Share Posted March 3, 2009 Mushrooms yesterday, bell peppers today. How about you? Link to comment
LeeAnn Posted March 3, 2009 Share Posted March 3, 2009 This past weekend: 10 lbs potatoes 5 lbs carrots Link to comment
Crazy4Canning Posted March 4, 2009 Share Posted March 4, 2009 I'm on a yogurt dot kick. Mix 1 C of yogurt + 1 box of sugar free jello. Mix well and drop onto non-stick sheets. Dry at 'fruit' temp. They are done when bendy. I did jerky last week...not much left of that. Dh has been to it. Link to comment
Josephine Posted March 4, 2009 Share Posted March 4, 2009 I desperately need to get to the potatoes I bought. I just keep putting it off. I think it's the extra blanching step that is making me drag my feet. Link to comment
Canned Nerd Posted March 4, 2009 Share Posted March 4, 2009 Today is the start on about 20 lbs of onions. I get food from the local food bank and three weeks in a row they have given out about 5 lbs of onions so I'm overflowing. Next will be sweet potatoes, made into chips for snacking. Link to comment
WormGuy Posted March 4, 2009 Share Posted March 4, 2009 I have carrots going right now. John Link to comment
Kevin B 123 Posted March 9, 2009 Share Posted March 9, 2009 Today is the start on about 20 lbs of onions. I get food from the local food bank and three weeks in a row they have given out about 5 lbs of onions so I'm overflowing. Next will be sweet potatoes, made into chips for snacking. CN, may I ask how you do these "sweet Potato chips" ? Do you slice them then cook, then dry ? Link to comment
Kevin B 123 Posted March 9, 2009 Share Posted March 9, 2009 I did an "experiment" with my dehydrator. I purchased several bags of frozen vegetables, to dry. The first bag I placed in boiling water to bring up tp temp, then dried. These took about 8 hours. The second batch I placed in the trays still frozen, and in 5 hours, all were dehydrated! I did 3 varieties of “Mixed Vegetables”, 1 for chicken/Ramon another for Beef Ramon and a 3rd for Pork Ramon. 5 pounds of frozen product dried down to 10 ounces ( about 3 cups). I use 1 Table-spoon to 1 package of Ramon, and it comes out way cheaper that the Cup-of-Ramon. Link to comment
LeeAnn Posted March 9, 2009 Share Posted March 9, 2009 I did 10 #'s of potatoes this weekend. Link to comment
Canned Nerd Posted March 9, 2009 Share Posted March 9, 2009 CN, may I ask how you do these "sweet Potato chips" ? Do you slice them then cook, then dry ? Steam-blanch the peeled, uncooked slices for 8-10 minutes, then dip in lemon juice to retain color. Dehydrate. Or you can cook whole in a 300 deg F. oven until just soft, cool, peel and then slice. Dehydrate. Link to comment
LeeAnn Posted March 10, 2009 Share Posted March 10, 2009 Steam-blanch the peeled, uncooked slices for 8-10 minutes, then dip in lemon juice to retain color. Dehydrate. Or you can cook whole in a 300 deg F. oven until just soft, cool, peel and then slice. Dehydrate. Can you use vinegar instead of lemon juice? Link to comment
Violet Posted March 10, 2009 Share Posted March 10, 2009 Vinegar won't do the same thing. I needs to be bottled lemon juice or Fruit Fresh or Vitamin C tablets crushed and dissolved. It is citric acid, not acetic acid as in vinegar. The vitamin C prevents browning. Also, just for your information, bottled lemon juice is 2 times as acidic as vinegar. Link to comment
Josephine Posted March 10, 2009 Share Posted March 10, 2009 I needs to be bottled lemon juice Could you tell me the ratio of water to lemon juice? I can't find it on Nat'l Center site. Thanks Link to comment
Violet Posted March 10, 2009 Share Posted March 10, 2009 Vegetables are best dipped in diluted lemon juice before drying (1/4 cup lemon juice to 2 cups water). Link to comment
Josephine Posted March 10, 2009 Share Posted March 10, 2009 Vegetables are best dipped in diluted lemon juice before drying (1/4 cup lemon juice to 2 cups water). Thank you! Link to comment
zzelle Posted March 11, 2009 Share Posted March 11, 2009 apples,bananas,and beef jerky so far and pineapple Link to comment
mishbloom Posted March 12, 2009 Share Posted March 12, 2009 Celery today, celery tomorrow, and some carrots to can on Friday! (Our local grocery store has celery and carrots 10 for $10 this week! *Snoopy Happy Dance*) Link to comment
Girl Next Door Posted March 13, 2009 Share Posted March 13, 2009 I'm on a yogurt dot kick. Mix 1 C of yogurt + 1 box of sugar free jello. Mix well and drop onto non-stick sheets. Dry at 'fruit' temp. They are done when bendy. I did jerky last week...not much left of that. Dh has been to it. I've never heard of it? What does it look and taste like? Can you use it for dog treats? Link to comment
Girl Next Door Posted March 13, 2009 Share Posted March 13, 2009 Oops! you cannot give dogs artificial sweetner. http://www.strongpets.com/xylitol.php The next time you use a product containing an artificial sweetener, be sure to keep it out of reach of your dog. The Animal Poison Control Center (APCC) has issued a warning against the artificial sweetener Xylitol, found in many sugar-free products. This sweetener is toxic to dogs and may cause death. In 2005, the APCC managed more than 170 cases in which dogs were sick due to ingesting Xylitol. Now in 2006, they have already seen 114 cases involving this sweetener. A dog who ingests Xylitol may experience a sudden drop in blood sugar which will result in depression, loss of coordination and seizures. Symtoms may be seen within 30 minutes to an hour after eating the products. Some of these products may include gum, toothpaste, gum drops, hard candy, multivitamins, cough drops and mouthwash. Veterinarians are finding the amount a dog needs to ingest in order to achieve toxicity is much lower than previously thought. So dog owners, think twice before placing your pack of gum on the counter - and if you carry a purse with Xylitol products, to not keep it on the ground. Consider keeping toothpaste and mouthwash out of your dog's reach as well. Link to comment
Josephine Posted March 13, 2009 Share Posted March 13, 2009 I did some more potatoes. These had been soaking in the lemon juice water in the fridge, I think over 2 nights. They came out differently than the others. I took a pic... The yellow ones on the right are the potatoes that sat in the lemon juice water as I sliced them, then taken out, not rinsed, and dried. I had to turn the dehydrator off overnight (The Husband doesn't like to leave it on), so they dried slowly. The white ones are the recent ones. They have a powdery bloom (that doesn't really rub off) to them, and have a dark ring a little bit in from the edge. Hopefully you can see it. The newer batch is much more brittle than the first batch. They were put in this AM and left going all day. I don't know if the new batch is any good or not. Thoughts? Hints? I'm about to give up on dehydrating potatoes... :*( Link to comment
Crazy4Canning Posted March 14, 2009 Share Posted March 14, 2009 Your potatoes on the left are FINE. The ring you see is from the 'skin'. The skin isn't just on the surface, but it draws its nutrients from the inside of the potato, much like human skin. That ring is perfectly normal. Your potatoes are darker on the right because of oxidation, much like leaving an apple out to the air. You do want these 'crisp', not bendable in the slightest. I think this is a pretty powerful lesson in doing fresh peeled veggies right away and not leaving them in the fridge. Think of it this way - we all learned from your experience. Link to comment
Violet Posted March 14, 2009 Share Posted March 14, 2009 The ones on the right look like the ones in the store. Rehydrate a few of each and see how they taste. Link to comment
ANewMe Posted March 14, 2009 Share Posted March 14, 2009 Ok...I have a very stupid question. Got son a dehydrator for Christmas. The only thing he has done is jerky and they eat it as fast as they make it. Other than that I have no clue how the thing works and of course he lost the book that I had planned to read. So if I dehydrate bananas or apples how do I know they are done and what do I do with them when they are? Vacum seal them and put in cabinet? How long will they keep? On Veggies like potatoes....is this basically like the potatoes that come in the boxes that are Augratin or Scalloped? Vacum seal as well?? I really want to take advantage of the dehydrator....just no idea what the possibilites are. Link to comment
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