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Message Subject >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Poster Handle Dr. House
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I've been canning for decades.

It helps to have a very early morning, say waking up at 3 AM, this way the heat of cooking/boiling isn't going to drive you out of the house.

I dry a lot of things, sun dried grapes (ergo raisins), sun dried tomatoes, etc. It helps having a low humidity and 90+F temperatures. I doubt sun drying is really an option for places back east with 80%+ humidity.

Drying: I use aluminum window 2 x 2 wooden frames. Sprayed with olive oil (to prevent sticking). I stack them three high, two trays with food, one tray on top as a cover.

I also pickle, cucumbers - nothing major.

As for canning fruit pie fillings...

Don't add that much sugar to the can, plan to add sugar when you bake the pie. Sugar tends to get an odd flavor when canned. Use the fruits juice. If you have a juicer then juice the peels and stuff from the fruit you do not usually save.

We have lemon trees, I use lemon juice (skin and all pulverized) in fruits that I am canning. 3/4 C lemon juice to a gallon of water. soak the sliced/diced fruit chunks 15-30 minutes. If you do it right, you will have your big bowl (not metal pot) with your lemon juice and water right there next to the cutting board. Cut up the fruit and add it to the bowl immediately, by the time you have finished cutting you only need to let it sit a few minutes more, while you are prepping the pressure cooker and sterilizing jars.
 
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