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>>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<

 
Anonymous Coward
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08/27/2011 10:33 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
redlicorice

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08/27/2011 10:35 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Hi do you know if brocolli can be dehydrated?
 Quoting: Tauranga


actually, yes. flower

[link to www.howtogardenadvice.com]


Dehydrating Vegetables: BROCCOLI
Instructions for dehydrating broccoli:
1. Wash the vegetables
2. Peel the tough skin from the stalks.
3. Separate the florets from the stalks.
4. Cut the stalks into ½” diagonal slices and cut the florets into uniform pieces.
5. dehydrate broccoli at 100 degrees for about 18 hours or until brittle.
6. Store dried broccoli in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)

Rehydrated broccoli is best used in soups and casseroles.

To rehydrate, soak in hot water for 30 minutes or steam for 15 minutes (until tender). For fresher looking broccoli, soak in cold water for 5 minutes before cooking.
 Quoting: tinygreen


Thanks OP, but the instructions don't specify whether to use an oven or a dehydrator. I'm assuming an oven, do you know?
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tinygreen (OP)

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08/27/2011 10:38 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<

 Quoting: Anonymous Coward 1523186


oh, hell yeah! dancingtrio bumphug
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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tinygreen (OP)

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08/27/2011 10:39 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Hi do you know if brocolli can be dehydrated?
 Quoting: Tauranga


actually, yes. flower

[link to www.howtogardenadvice.com]


Dehydrating Vegetables: BROCCOLI
Instructions for dehydrating broccoli:
1. Wash the vegetables
2. Peel the tough skin from the stalks.
3. Separate the florets from the stalks.
4. Cut the stalks into ½” diagonal slices and cut the florets into uniform pieces.
5. dehydrate broccoli at 100 degrees for about 18 hours or until brittle.
6. Store dried broccoli in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)

Rehydrated broccoli is best used in soups and casseroles.

To rehydrate, soak in hot water for 30 minutes or steam for 15 minutes (until tender). For fresher looking broccoli, soak in cold water for 5 minutes before cooking.
 Quoting: tinygreen


Thanks OP, but the instructions don't specify whether to use an oven or a dehydrator. I'm assuming an oven, do you know?
 Quoting: redlicorice


i'll find out.
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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suvalley

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08/27/2011 10:44 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
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 :)
tinygreen (OP)

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08/27/2011 10:48 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Thanks OP, but the instructions don't specify whether to use an oven or a dehydrator. I'm assuming an oven, do you know?
 Quoting: tinygreen


i'll find out.


redlicorice,

this link is very comprehensive on dehydrating using various methods.

[link to www.ehow.com]

i'm going to start printing out some of their tips.

Last Edited by tinygreen on 08/27/2011 11:00 AM
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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suvalley

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08/27/2011 10:48 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Here's a handy website to bookmark for those of you who don't do umpteen videos:

www.pickyourown.org

On the upper right is a link to canning and preserving. Each recipe has step by step instructions with good pictures on how to process that food, that way-it's great!
tinygreen (OP)

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08/27/2011 10:54 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
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 :)
 Quoting: suvalley


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
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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tinygreen (OP)

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08/27/2011 10:58 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Here's a handy website to bookmark for those of you who don't do umpteen videos:

www.pickyourown.org

On the upper right is a link to canning and preserving. Each recipe has step by step instructions with good pictures on how to process that food, that way-it's great!
 Quoting: suvalley


what an excellent site!!!! just love it. thank you for adding to the quality of this thread. much appreciated.

[link to pickyourown.org]

the entire site is a treasury of information. smilecloud
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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redlicorice

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08/27/2011 11:01 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
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 :)
 Quoting: suvalley


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
 Quoting: tinygreen


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?
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Eggcellent

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08/27/2011 11:03 AM

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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
wow! just watched this video about canning lids. i'll be checking my lids more that's for sure.

well worth the time to watch.


 Quoting: tinygreen


Oh !im so pissed! I did the same thing as the lady and the Ball Lids SUCK! All the canning Ive done with them , my shit better not go bad!!! Good Find my friend on that video.
 Quoting: Anonymous Coward 1467479


no shit. and i've been using them myself. i had 3 jars of beans not seal on the batch before last. now i'm wondering if it was the fucking lids. now i'm getting really pissed. i hadn't even connected my own dots. i'm a nit.

so, can we take them back? do we start a viral campaign against ball lids? i'm email and call them at the very least. and i'll be checking every damned one of them from now on.rant
 Quoting: tinygreen




This is EXTREMELY interesting! I pretty much stopped using "KERR" lids (and jars, most of which have come from friends with stuff in them, so one would naturally wash them and plan to re-use them) because I always seemed to have about 1/3 to 1/2 of whatever I canned to not seal. But I ALWAYS depended on BALL jars and lids.

So, what are we to do with the lids which don't "pop"? Can we take them back to the store? I doubt if they would take them back, and even if they did, the replacement box might be just as crappy! Lids are EXPENSIVE, and can't/shouldn't be used twice anyway (so one would consider them as a necessary cost of canning), but those lids in the video are BRAND NEW! What happened? Did they "outsource" their lid-making to CHINA for Pete's sake?

THANK YOU, TinyGreen, for this WONDERFUL thread. bump bump , 5 stars, "Suggest Pin" and a GREENIE for you!!

PS, your jars of preserved food look WONDERFUL!!!!
"I have come to the conclusion that all news should be treated like 9/11, assume it is a psyop with actors participating in a staged event complete with props, until proven otherwise, in which case assume whatever is being recorded, reported, televised, is distortions/lying by omission/outright lies, until proven otherwise." - Anonymous, 4-13-12
tinygreen (OP)

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08/27/2011 11:11 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
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?
 Quoting: redlicorice


i'm hoping an expert at this will respond. this is not a skill i have yet. i need to start researching.

right now i'm waiting for my mom to feel ready to start doing peaches. she's slown down a great deal in the last year and i have to be delicate about her feelings. she has been a very strong and determined person. she has worked very hard her entire life and it's tough on her pride not to be able to do everything herself. we have worked out to be a good team though.

i can bend like the willow. flower.
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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redlicorice

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08/27/2011 11:12 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
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?
 Quoting: redlicorice


i'm hoping an expert at this will respond. this is not a skill i have yet. i need to start researching.

right now i'm waiting for my mom to feel ready to start doing peaches. she's slown down a great deal in the last year and i have to be delicate about her feelings. she has been a very strong and determined person. she has worked very hard her entire life and it's tough on her pride not to be able to do everything herself. we have worked out to be a good team though.

i can bend like the willow. flower.
 Quoting: tinygreen


If I want to find out I'll have to experiement, hence become the oven hydrating expert.
Writer's Block
tinygreen (OP)

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08/27/2011 11:14 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
This is EXTREMELY interesting! I pretty much stopped using "KERR" lids (and jars, most of which have come from friends with stuff in them, so one would naturally wash them and plan to re-use them) because I always seemed to have about 1/3 to 1/2 of whatever I canned to not seal. But I ALWAYS depended on BALL jars and lids.

So, what are we to do with the lids which don't "pop"? Can we take them back to the store? I doubt if they would take them back, and even if they did, the replacement box might be just as crappy! Lids are EXPENSIVE, and can't/shouldn't be used twice anyway (so one would consider them as a necessary cost of canning), but those lids in the video are BRAND NEW! What happened? Did they "outsource" their lid-making to CHINA for Pete's sake?

THANK YOU, TinyGreen, for this WONDERFUL thread. bump bump , 5 stars, "Suggest Pin" and a GREENIE for you!!

PS, your jars of preserved food look WONDERFUL!!!!
 Quoting: Eggcellent


thank you so much for your kind words. snuge i do love the canned fruit in the winter. yum!

i have to call the ball lid company. actually, will try to do so right now. brb.
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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dontknowpoo
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08/27/2011 11:24 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Ive been canning chirico sausage with peppers, onions,grape tomatoes, celery and chicken stock. 90min. at 11lbs and finished.
I add 1/2 cup rice after opened and cook on low heat for 30min and its a meal.
I also can butter that i clarify first.
I just finished 5gal of red cabage kraut YUM YUM.
tinygreen (OP)

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08/27/2011 11:25 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
the only way to contact ball is at this online link. no phone number anywhere. i'll keep looking though.

i may go to the parent company. jarden corporation.

[link to www.freshpreserving.com]
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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tinygreen (OP)

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08/27/2011 11:27 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Ive been canning chirico sausage with peppers, onions,grape tomatoes, celery and chicken stock. 90min. at 11lbs and finished.
I add 1/2 cup rice after opened and cook on low heat for 30min and its a meal.
I also can butter that i clarify first.
I just finished 5gal of red cabage kraut YUM YUM.
 Quoting: dontknowpoo 1431977


dang!! you deserve an award. that's meal planning right there!

i'm canning saurkraut for 1st time soon. it's regular green cabbage though.

is it hard to can butter? i want to try, but i'm afraid i'll screwup. tearhair
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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tinygreen (OP)

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08/27/2011 11:33 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
i found this link with people complaining about the lids packed into the boxes with new canning jars.

[link to forums.gardenweb.com]

we have so many jars we haven't purchased any in a very long time. we have jars that are nearly antiques.

but i'm watching the box packs that i buy.

i emailed ball, but don't know when i'll hear back.

Last Edited by tinygreen on 08/27/2011 11:33 AM
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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tinygreen (OP)

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08/27/2011 11:37 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
damn!!!!!!!

here's a glp thread from 2009. take a look.

Thread: Silver Ball Canning lids Failing
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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suvalley

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08/27/2011 11:45 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
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 :)
 Quoting: suvalley


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
 Quoting: tinygreen


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?
 Quoting: redlicorice


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 ;)
tinygreen (OP)

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08/27/2011 11:48 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
more bacon video.


'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

(sapp vs tallahassee)
RPR

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08/27/2011 11:50 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
I've made loads of jam(jelly) this year and some plum chutney. I'm thinking I might have a go at preserving some tomatoes as I've never done that before. But I'll see how they go as at the moment we are keeping up with the supply. We had loads of plums and apples that I've frozen and I was going to defrost and make more jam, but we've just been given some wine-making equipment so that's what we'll use it for. Can't wait to get going with it:)
suvalley

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08/27/2011 11:51 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
I have heard about the lids failing also, although it has not been a problem for me. I do think that you need to heat them a bit longer in hot water than they say is necessary, and do not over tighten the bands if you can. The sealant ring is much thinner than in previous years, imo. And they are not as forgiving for any speck of anything on the jar itself, that's for sure. BTW the boxed lids have been no problem, only lost a couple on new cases that are using the silver lids. Did you notice that they are darn near sealed onto the new jars when they vacuum seal the case? I think that's the culprit myself.

Your old jars will be fine, and attain a bluish cast to them as you reuse them year after year. I have some pretty old jars myself, with all sorts of patterns and whatnot on the outsides.

By the way, there is an email coupon floating around for $1 off per case of canning jars, good to October 31st :)
ar-15 nut

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08/27/2011 11:52 AM

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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
All my preps and i do not can !another doWell i wanted to
get in to it but put it off for so long Thanks for all the info im going to get in to canning now that the salmon are
running soon and hunting season is coming i always wanted to
can venison i have ate canned moose its great many thankshf
A pissed off American veteran!
redlicorice

User ID: 1523229
Canada
08/27/2011 11:52 AM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
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 :)
 Quoting: suvalley


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
 Quoting: tinygreen


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?
 Quoting: redlicorice


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 ;)
 Quoting: suvalley


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.
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tinygreen (OP)

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08/27/2011 12:02 PM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
I've made loads of jam(jelly) this year and some plum chutney. I'm thinking I might have a go at preserving some tomatoes as I've never done that before. But I'll see how they go as at the moment we are keeping up with the supply. We had loads of plums and apples that I've frozen and I was going to defrost and make more jam, but we've just been given some wine-making equipment so that's what we'll use it for. Can't wait to get going with it:)
 Quoting: RPR


it's great you are preparing. is plum chutney hard to make?

i'd love your receipe if you want to share. ohyeah

please share with us your experiences with the wine making. that is a valuable skill.

we will be having a great deal of grapes coming in season soon. we have several types and we use some for juice and some for jelly. i don't know all the details about type though.
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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tinygreen (OP)

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08/27/2011 12:07 PM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
I have heard about the lids failing also, although it has not been a problem for me. I do think that you need to heat them a bit longer in hot water than they say is necessary, and do not over tighten the bands if you can. The sealant ring is much thinner than in previous years, imo. And they are not as forgiving for any speck of anything on the jar itself, that's for sure. BTW the boxed lids have been no problem, only lost a couple on new cases that are using the silver lids. Did you notice that they are darn near sealed onto the new jars when they vacuum seal the case? I think that's the culprit myself.

Your old jars will be fine, and attain a bluish cast to them as you reuse them year after year. I have some pretty old jars myself, with all sorts of patterns and whatnot on the outsides.

By the way, there is an email coupon floating around for $1 off per case of canning jars, good to October 31st :)
 Quoting: suvalley


excellent advise. we always put our lids in hot water before us start and wipe the top of the jar carefully. mom watches like a hawk.

i haven't used the seals that come with new jars, but i image you are correct that the seal has been compromised from the git go.

i love our old jars. we have some that are well over 100 yrs old that have been in our family. we don't use the for canning though. we have many jars. our entire family has canned for generations. i'm a noob at it, but i'm learning at a running pace.

thanks for the coupon offer. people need to save money. hf
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

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tinygreen (OP)

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08/27/2011 12:25 PM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
All my preps and i do not can !another doWell i wanted to
get in to it but put it off for so long Thanks for all the info im going to get in to canning now that the salmon are
running soon and hunting season is coming i always wanted to
can venison i have ate canned moose its great many thankshf
 Quoting: ar-15 nut


hey, my friend! snuge

it's never too late to start, till it's really too late.

canning meats and fish are excellent ways to ensure protein.

i'm canning chicken next week. phenn said hamburger can be canned and i'm going to try that also. maybe bacon. i'll see what i can do.

my sister cans a mess of venison. they have 7 kids between them and it takes a mountain of food to run a family of teenagers.

haven't had canned moose. was it gamey?
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Eggcellent

User ID: 1468939
United States
08/27/2011 12:27 PM

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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
First, a question for you "old hands" at canning! Has anyone discovered a way to can pasta? I mean, like the cans of Campbell's or Chef Boy-ar-Dee, where you open up the can and there is your spaghetti with sauce? I'm sure that home-canned would be MUCH tastier as well as not having all the preservatives and food additives etc. I know that you need to pressure-can any sauce, especially with meat, for 90 mins, and it seems like that would make the pasta all mushy. So how would one do it so that it came out "al dente"? It would be nice to have jars of canned spaghetti and macaroni for those nights when you just want to open something and eat it right away! Thanks!

Now, here is a recipe for "Apple Pie In A Jar", or at least the "apple" part! I know it's early yet for apples, but when it's time you suddenly have bushels of apples, and you can only eat so much applesauce. I'd use wide-mouth jars for ease of emptying. A quart jar is the perfect amount for a regular pie.
This makes 7 quarts, perfect for the canner. Disclaimer: I just got this recipe and haven't tried it yet, but plan to.

10 cups of water
4 1/2 cups sugar
1 cup sieved cornstarch
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
3 TABLESPOONS fresh lemon juice (I would also grate in the lemon zest, because it gives that lovely "floral" note, and why just throw it away?)
Peeled and sliced apples

1) Make the Syrup: Put the water into a large heavy pot, stir in sugar, cornstarch, cinnamon, nutmeg, and salt. Bring to a boil, stirring, and continue boiling and stirring until the syrup is thick and bubbly. Then add the lemon juice (and zest).

2) Fill clean mason jars with apple slices, cover with syrup (leave the usual head-space, about where the screwy-swirls start at the top of the jar). Seal with hot lids/rings.

Process in a boiling water bath for 20 minutes. Voila!!

Of course you can add a little more sugar and spices to your syrup if the apples are on the sour side.

I imagine that this recipe could also be used as a guide for a peach pie recipe too, although I might use a bit more cornstarch since peaches get slurpy.
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tinygreen (OP)

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08/27/2011 12:36 PM
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Re: >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
First, a question for you "old hands" at canning! Has anyone discovered a way to can pasta? I mean, like the cans of Campbell's or Chef Boy-ar-Dee, where you open up the can and there is your spaghetti with sauce? I'm sure that home-canned would be MUCH tastier as well as not having all the preservatives and food additives etc. I know that you need to pressure-can any sauce, especially with meat, for 90 mins, and it seems like that would make the pasta all mushy. So how would one do it so that it came out "al dente"? It would be nice to have jars of canned spaghetti and macaroni for those nights when you just want to open something and eat it right away! Thanks!

Now, here is a recipe for "Apple Pie In A Jar", or at least the "apple" part! I know it's early yet for apples, but when it's time you suddenly have bushels of apples, and you can only eat so much applesauce. I'd use wide-mouth jars for ease of emptying. A quart jar is the perfect amount for a regular pie.
This makes 7 quarts, perfect for the canner. Disclaimer: I just got this recipe and haven't tried it yet, but plan to.

10 cups of water
4 1/2 cups sugar
1 cup sieved cornstarch
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
3 TABLESPOONS fresh lemon juice (I would also grate in the lemon zest, because it gives that lovely "floral" note, and why just throw it away?)
Peeled and sliced apples

1) Make the Syrup: Put the water into a large heavy pot, stir in sugar, cornstarch, cinnamon, nutmeg, and salt. Bring to a boil, stirring, and continue boiling and stirring until the syrup is thick and bubbly. Then add the lemon juice (and zest).

2) Fill clean mason jars with apple slices, cover with syrup (leave the usual head-space, about where the screwy-swirls start at the top of the jar). Seal with hot lids/rings.

Process in a boiling water bath for 20 minutes. Voila!!

Of course you can add a little more sugar and spices to your syrup if the apples are on the sour side.

I imagine that this recipe could also be used as a guide for a peach pie recipe too, although I might use a bit more cornstarch since peaches get slurpy.
 Quoting: Eggcellent


i am far from an old hand. i'm learning from our awesome posters. we have them on this thread though. maybe someone knows how to can pasta. 1dunno1

love the reciepe for the apple pie mix. i'm going to go with it. prep instructions, you're awesome to include them.


this kind of information is what this thread is about. passing skills is an enormous task that must be undertaken.

go team home food prep!! dancingtrio

Last Edited by tinygreen on 08/27/2011 12:38 PM
'it is not the duty of the police to protect you. their job is to protect THE CORPORATION and arrest code breakers.'

(sapp vs tallahassee)

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