sewandsew Posted October 24, 2011 Share Posted October 24, 2011 Hi everyone. I'm from south Alabama. New to dehydrating. And also new here. Still trying to find my way around. I was wondering if anyone could help me. I plan on dehyrating some sweet potatoes. Appreciate any help in telling me how. I was also wondering if anyone canned butter in jars? Watched it on youtube but not sure how long it would last or is it safe. Thanks. Link to comment
Violet Posted October 24, 2011 Share Posted October 24, 2011 Butter is NOT safe to can ! You can get botulism from doing it. If you will bookmark and use this site , you can find most any food preservation information : http://www.uga.edu/nchfp/index.html Link to comment
Ambergris Posted October 25, 2011 Share Posted October 25, 2011 Welcome, Sewandsew! Drop by the front porch and introduce yourself for a proper welcome! I've tried recipes for drying raw sweet potato. Between the hard slicing/shredding and the gummy buildup, I hated it. Drying cooked sweet potato works pretty well. Sometimes I put cinnamon on them and sometimes I put chili powder on them. So far I've only used the dried potato "chips" for brown bag lunches. Link to comment
Mt_Rider Posted October 25, 2011 Share Posted October 25, 2011 Welcome to MrsS, Sew&Sew. Cute name! Sweet potatoes is one I haven't tried. Ambergris's idea of cooking first sounds interesting and easier. Peeling sweet potaotes isn't the easiest in quantity. I have two reference books for dehydrating...so this isn't personal experience: 1) Also pre-cooked....then mash adding potato water or half orange juice and half pineapple juice to make the consistency of fruit leather. Spread plastic wrap or parchment paper on the trays. Use 1 1/2 to 2 cups per tray [assuming the standard square trays, I'd guess] spread mixture 1/4" thick. Dry approx 12-16 hrs....leathery, not hard. To reconsitute to mashed sweet potatoes, pour 1 c. hot water over 1 c. dried sweet potatoes. Let set 1 hr or overnight. Season, heat, serve. Makes approx. 1 cup. The second book has a notation that if dried sweet potatoes are stored longer than 1-2 months at room temperature, they develop an undesireable flavor. Keep cool and dry. Freezer is even better. MtRider Sweet Potato Pie!!!! Link to comment
sewandsew Posted October 25, 2011 Author Share Posted October 25, 2011 Thanks for the help. I'm trying to stock up, canning and dehyrating everything I can. Maybe it would be best to put sweet potatoes in jars instead? Link to comment
Violet Posted October 25, 2011 Share Posted October 25, 2011 I think they are best canned in syrup. Link to comment
Amishway Homesteaders Posted October 25, 2011 Share Posted October 25, 2011 OK adding that to my list of things to try in my machine. Is the recipe for canned sweet potatoes in the blue book? to lazy to go into other room and find it Link to comment
Amishway Homesteaders Posted October 25, 2011 Share Posted October 25, 2011 ooops forgot................... and a warm welcome to you - you old sewandsew! LOL Link to comment
Jeepers Posted October 26, 2011 Share Posted October 26, 2011 OK adding that to my list of things to try in my machine. Is the recipe for canned sweet potatoes in the blue book? to lazy to go into other room and find it Yep it's in there. Canned Sweet Potatoes 2-3 pounds of Sweet Potatoes per quart Water Wash sweet potatoes; drain. Boil or steam potatoes until peel can be easily removed. Peel potatoes and cut into quarters. Pack hot potatoes into hot jars, leaving 1-inch headspace. Ladle boiling water, medium or light syrup over potatoes, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 5 minutes, quarts 1 hour 30 minutes, at 10 pounds pressure in a pressure canner. Light Syrup; 2 1/4 Cups Sugar plus 5 1/4 Cups Water = 6 1/2 Cups Medium Syrup; 3 1/4 Cups Sugar plus 5 Cups Water = 7 Cups Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.