Dehydrating Apples

Dehydrating Apples

Apples Dried, sliced apples make delicious, nutritious snacks.  We have been using one of the table-mounted hand cranked apple peeler/corer/slicers with good results–nice slices on uniform thickness–and a mandolin slicer works great, too. You can decide...

Dehydrating Strawberries

Strawberries We tried our first batch of strawberries whole, and they turned into gummy little rocks.  We have not yet tried to rehydrate any of these, but it doesn’t look very promising.  No one but Anne can eat them. Our second batch we sliced and then dried and it...

General Canning and Jam Making

It may seem like a lost art, but canning is a fast, simple and safe means of turning even small amounts of excess bounty into delicious treats or gifts.  For jam making, we heartily recommend the use of Pomona’s Universal Pectin and the Pomona web site.  It’s loaded...

Freezing Vegetables

Blanching Blanching vegetables destroys enzymes, changes the texture and sets the color. For extended storage, like freezing, destroying the enzymes improves the keeping quality of the vegetables. The same enzyme that causes fruits and vegetables to ripen also cause...

Freezing Berries

Freezing Strawberries Freezing softens and darkens strawberries, so they are best used in cooked (baking or jams) or pureed applications (smoothies). Frozen Whole Berries (Note: If these berries are destined for smoothies, you can skip the hulling stage if you have a...