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>>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Ms Sans Serif
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[quote:redlicorice:MV8xNjEyNjkxXzI2NjQ1OTQ4X0UwQkYyQzg4] [quote:suvalley:MV8xNjEyNjkxXzI2NjQ1Nzg1XzM4MjUzMjMz] [quote:redlicorice:MV8xNjEyNjkxXzI2NjQ0OTQzX0NGRDE5MjY1] [quote:tinygreen:MV8xNjEyNjkxXzI2NjQ0ODE1XzVBMDdBOTIy] [quote:suvalley:MV8xNjEyNjkxXzI2NjQ0NjU1XzM0RjU0MTJD] You can safely dehydrate in an oven on racks/sheets if you can dial your oven low enough-145 to 150 degrees. May need to prop the door open a tad, though. Some things need to be blanched first before drying, for long term storage. I keep much of my dried stuff in quart canning jars, using my vacuum sealer jar attachment on the canning lids. Works great, pretty reliable. BTW you can also vacuum seal various containers in the bags too, if needed. And I am still wondering WHY someone would pressure can blueberries for that long? An hour?? What I did not make into spiced jelly, regular jam, and syrup, I would freeze some and dehydrate the rest........ As for salmon I think it's 90 minutes in a pint like most meats. We really pack the jars and usually leave the skin on, but we are pretty harsh on trimming off anything that looks marginal. Only top quality fish makes it into a jar at my house :) [/quote] thank you so much for all your input! :clapping: i haven't canned blueberries yet, so i have no knowledge of the requirements to can them. i will be learning to dehydrate very soon. we have racks and other stuff i haven't investigated yet. you have to be scrupulous when you can fish. you are so right about using only prime fish. leaving the skin on helps in canning, imho. :woohoo: it rocks to have stored food. i applaud all of us who supply the real deal. :cutiebump: [/quote] So at 145-150 F, as compared to a dehydrator at 100 F requiring on average 18 hours to dehydratre, oven dehydration would be 25% faster. Am I on the right track? [/quote] redlicorice, most dehydrators operate at between 135 and 150 degrees, not 100......From the fancy Cabela's, down to the American Harvest like I have-which functions perfectly at 140 degrees no matter what I am drying. And yes, I used thermometers to check ;) [/quote] So then those instructions were for oven dehydration - 18 hours? No thanks, too much energy wasted. I may research dehydration by sun...it's free. [/quote]
last year i canned for the first time. wow, i was nervous.
this year, i'm doing better. i have been canning like mad.
if you'd like, tell us your how's and why's. learning to preserve food is one of the most important skills a person can learn.
if you have a picture of your preserved foods uploaded, let me know and i'll post it for you.
a good source for shtf or urban farming...
Thread: Farmin' in the HOOD --- VIDEO --- these families raise tons of food and have transformed the neighborhood...URBAN FARMING/ GARDENING
so far this year, we have canned...
yellow wax beans
sweet pickle relish
i'm going to try making my own fruit pie filling.
trying my hand at canning potatoes also.
finished the green beans while i was trying to write this. 14 quarts and 15 pints.
i'm going to edit this first post. moving pics to another post and will start the index of recipes and pictures.
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