Sparrowgrass's method, 400 degrees for an hour
found that in a post from last year and it was Dawg's post not Sparrowgrass's.
found that in a post from last year and it was Dawg's post not Sparrowgrass's.
What are you canning/preserving today?
- Thread starter CWS4322
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Dawgluver
Chef Extraordinaire
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taxlady said:
TL, I just cut up my toms into half- inch slices or chunks, put them on the tray and dehydrate away. With cherry toms, I cut them in half and dry cutside up. Blissfull had started the thread, it was pretty recent.
Oh good, PF found the roasting.
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OP
OP
CWS4322
Chef Extraordinaire
For Romas, I slice them vertically into 4ths--not quarters. So instead of cutting in half, I cut into four (sometimes 5) slices. I don't seed or skin them first. I dehydrate at 140 for about 12-18 hours. I rotate the racks every 5-6 hours. I then put them in the freezer for 24 hours to finish and store in an airtight jar.
What does the freezing do?
Thanks everyone. Gonna give that a try soon.
OP
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CWS4322
Chef Extraordinaire
I "think" it removes any remaining moisture. When I got my dehydrator, the booklet that came with it recommended putting the dehydrated stuff in the freezer for 24 hours. I've been following the manufacturer's instructions!
I haven't had any of the stuff I've dehydrated get moldy because of a bit of moisture remaining.
Dawgluver
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I've never frozen anything I've dehydrated. If it's leathery, I may keep it in the fridge. If it's crispy, it goes in the cupboard. If the crispy stuff is frozen, it would lose its crispyness.
I popped over to the garden today, since it seems like forever since I was there, and picked some jalapenos, Thai chili (Medusa Head) and bell peppers. I also got a couple okra and a few sauce tomatoes.
I just got done canning some pickled jalapenos. I got 8 jelly jars, so I am pretty excited. And it sounds like they all pulled down...
I just got done canning some pickled jalapenos. I got 8 jelly jars, so I am pretty excited. And it sounds like they all pulled down...
justplainbill
Executive Chef
Six more pints of hard pears, making a total of 8.5 quarts.
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WankelRotaryEngine
Assistant Cook
Salsa, salsa and more salsa! Not only do I have to keep my pantry full, I also have to keep my brother-in-law supplied.
OP
OP
CWS4322
Chef Extraordinaire
My best friend from high school's granny's bread and butter pickles. My BF would bring jars of them to school for me.
I am gonna do more pickled jalapenos today!
Looking to do peaches and pears but I have a question on the pears ... I am going to use the Blue Ball Book but how do I know when the pears are ready? And how do I peel them, like an apple or ... ? Thank you for any information!
Yup, you peel pears the same way you peel apples.
If it were me, I would be making some brandied peaches and find out what kind of booze works well with pears.
Dawgluver
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Please send them to me. I'll let you know when they're ready. There may not be any left....
I'd peel them with a vegetable peeler. If they yield slightly to pressure, they're good. Or take a bite. Or send them to me.
GotGarlic
Chef Extraordinaire
You don't want mushy brown spots, but if you can them before that stage, they'll be fine. They'll give you a lot of flavor.
I have 5 more pints of tomato sauce in the canner! 
Raspberrymocha55
Senior Cook
Neighbor gave me a bunch of peaches off her tree and I did 8 pints of honey spiced peaches. Look yummy, but won't know how they taste for a couple months. I wanted to do pickled spiced peaches but couldn't find a decent recipe. Any ody have one?
My stepson made 18 jars of peach jam. Great on German pancakes!
My stepson made 18 jars of peach jam. Great on German pancakes!
Raspberrymocha55
Senior Cook
Grape butter recipe needed
I have bushels of concord grapes again this year. Still have scads of jelly from last year. My stepson made aces trial jars of grape butter last year, but darned if I can find the recipe. It is thick like apple butter, very grapes and far better than plain old grape jelly. Anybody have a recipe. I made grape juice last year, but it was too sweet. Any concord grape recipes for canning would be appreciated immensely!
I have bushels of concord grapes again this year. Still have scads of jelly from last year. My stepson made aces trial jars of grape butter last year, but darned if I can find the recipe. It is thick like apple butter, very grapes and far better than plain old grape jelly. Anybody have a recipe. I made grape juice last year, but it was too sweet. Any concord grape recipes for canning would be appreciated immensely!
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