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Old 08-17-2014, 02:42 PM   #191
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No canning for me today. But, I will probably be freezing some meat, which is a way of preserving it.
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Old 08-17-2014, 02:48 PM   #192
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This thread is about preserving food, not just canning. Freezing, dehydrating and pickling all count
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Old 08-17-2014, 04:51 PM   #193
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3 days Refrigerator pickles & tomatoes.

Sent from my SAMSUNG-SGH-I747 using Discuss Cooking mobile app
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Old 08-17-2014, 04:55 PM   #194
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Here are couple of pictures
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Old 08-17-2014, 09:11 PM   #195
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So I got the peppers done. The tomatoes will wait for tomorrow.
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Old 08-17-2014, 09:15 PM   #196
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Jalopy peppers???
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Old 08-17-2014, 10:50 PM   #197
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I threw some beans in the freezer. Cukes are in the fridge chilling for dills tomorrow night.
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Old 08-18-2014, 01:01 AM   #198
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Load of blanched kale in the dehydrator. Last year we used it more than I ever thought we would...crumbled in risotto, minestrone, like parsley in just about everything.

I dug a couple of hundred garlic bulbs...they're curing in the middle of the living room floor. Sort of preserving .
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Old 08-18-2014, 05:56 AM   #199
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Quote:
Originally Posted by Bookbrat View Post
Load of blanched kale in the dehydrator. Last year we used it more than I ever thought we would...crumbled in risotto, minestrone, like parsley in just about everything.

I dug a couple of hundred garlic bulbs...they're curing in the middle of the living room floor. Sort of preserving .
How long do you blanch the kale? I plan on doing some of these:

Dehydrator Recipe: Kale Chips with sea salt & smoked paprika

The kale isn't blanched--doesn't that increase the drying time? Is it necessary? I will probably cut the amount of salt back. We have lots of kale...it keeps in the garden until mid-November (although, one year, we picked it for Christmas dinner...).
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Old 08-18-2014, 11:01 AM   #200
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Quote:
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How long do you blanch the kale? I plan on doing some of these:

Dehydrator Recipe: Kale Chips with sea salt & smoked paprika.
The Book says to blanch greens four minutes, but since I don't cool them down, I do more like a minute (or more for very thick leaves). Then the hot leaves go on the rack and immediately into the dehydrator and they finish 'cooking' on the rack. They stay a nice, dark green all year.

We had a cafe that made kale chips to go alongside their sandwiches. They massaged the oil into the leaves and that must break the fibers down...they looked cooked when they went in to dry. Blanching wouldn't be that important for chips, which aren't meant for long-term storage.
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