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06:41 AM
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I ADVISE YOU TO CLICK THIS! It has begun. FOOD SHORTAGES.
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[quote:Azaziah:MV80MDc5Mzg4Xzc0NDA3OTE5X0M1NjE0NkJE] [quote:Anonymous Coward 4436547:MV80MDc5Mzg4Xzc0NDAxMzcwX0MyMUI4Mzk1] [quote:Azaziah:MV80MDc5Mzg4Xzc0MzczNzQ1XzlCNzlBODI2] It is also a good time of year to hit your local Farmer's Market. This Saturday I went to ours, and showed up about 15 minutes before it ended. I was able to buy bell peppers, onions, & crookneck squash for about 1/4 the asking price. I just waited until they started to load what I wanted in their trailer, and then asked them how much for all of it. They do not want to take the produce home, of course. They would rather sell it on the spot, even at a major discount. So we have been running the Excalibur dehydrator full speed the last few days. It will take about a week to process 5 bushels. [/quote] Hey OP - or anyone with drying experience. Do you have any tips for dehydrating your veggies and fruits? Do you use oxygen packs or just seal in a bag or jar? Do you just soak or boil water to reconstitute? How is the flavor/texture after? Do you blanch first or just dry? Do you store for several months or how quick do you use it? Do you ever find bad dehydrated food, I'm assuming it would mold or stink so it would be easy to tell? I know I can google this, and I have. There is SO MUCH information out there, so I'd like opinions from people who actually do this and have real experience storing and preserving. I dehyrdated tomatoes and peppers a few years ago - no one was a fan, but I just threw them in soups and didn't reconstitute them first. I hope that was my problem. [/quote] A couple quick answers: We have used standard canning jars, no absorbers. Lasts for years. Hand-tighten the lid. If it is a snack-type item that will be eaten soon, like weeks, we might use ziploc bags. you can simply soak to re-constitute, but hot (or boiling) water is faster. This also tends to avoid 'mushy' texture that can happen if the food sits too long in cool or tepid water. Stirring helps in all cases. We have done some blanching but I am not sure if it is worth the trouble. tomato tip: dice it up, dehydrate completely, and throw it in a food processor or mortar & pestle. You will get an amazing tomato powder that is VERY potent by the scant teaspoon for soups, chilis, etc. Very flavorful and keeps for years. It is amazing to see a couple dozen big tomatoes reduced to a pint jar of beautiful red dust. [/quote]
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As more people panic and buy up what they can, it will only worsen .
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