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Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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Old 2 Weeks Ago   #526
Zana
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This is fantastic! Congratulations! Are you going to dehydrate and powder your ginger? I'm growing ginger and turmeric this year.
Yes going to try dehydrating the ginger and then grinding it into a powder. Should be really intense. The garlic powders are far more intense than anything you get in the powder form from a grocery store, bulk store or even a health food store. Partly because I know how old it is. And since I keep it in vacuum sealed mason jars, it ends up lasting way longer.

So I'm thinking that horseradish is also going to be a big difference than store bought. God knows the pepper powders were amazing, as were the carrots.

Thinking about adding beets - root & leaves, onions, butternut squash, yams/sweet potatoes, potatoes (if ground to a flour fineness can use that for GF recipes), parsnips, celery, zucchini, cucumber, radish, rhubarb, bananas, strawberries, blueberries, raspberries, blackberries, peaches, plums, nectarines, apricots, and pumpkin over the next year to my list of dehydrated powders. They can be used in smoothies, sauces, baking, whatever else comes to mind, especially if I am cutting back salt in adding something else to compensate.

Last year I dried a lot of dried herbs (whole or ground) and then vacuum sealed them in 250ml jars. Opened a jar each of chive and holy basil powder the other day and it smelt like it was fresh from the garden, even though it was dried.

Going to have to make a lot more of the spice blends this year, when the herbs in the garden are far more plentiful. Going to be doing a number of regionally different Za'atar and other Middle Eastern blends since those went over big time with family, friends and clients. Now if I only had my own commercial kitchen and could be pumping this out in bigger quantity I'd be able to meet the demand I had from local chefs.
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Last edited by Zana; 2 Weeks Ago at 11:43 AM.
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Old 2 Weeks Ago   #527
Zana
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This is the first year I dehydrated garlic from the garden after first thinly slicing it. I store it in the freezer and then whiz into powder as needed. But I had never thought to roast it first. Brilliant idea! I'll have to try that. BTW, this little garlic slicing gizmo was one of the handiest ten bucks I've ever spent:
https://www.walmart.com/ip/ZYLISS-Ga...licer/19324993

I've done a lot of bulk of just music. But I also do custom blends of different heirloom garlics to get a variety of flavours - some fruity, some hot, whatever. Last year I went to the nearby Garlic festival and bought about 50lbs of at least 12 different garlics to dry and grind.

Interesting gadget. I've used a mandolin for some of the larger heirloom garlics bulbs, but mostly by hand.






This is something I've been wanting to try this summer. Did you smoke them indirectly on a wood fired or charcoal grill?

I tried some indirectly on a wood fired grill with mesquite or hickory or maple chips. Still trying to figure out which I prefer. Going to try a whole lot of other peppers this year, smoked and/or roasted too.

Did dehydrated and then powdered ginger this fall for the first time when they had fresh ginger on sale at the grocery. Soooo much better than any store bought processed powder! very bright and floral.
. That's what I thought.
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Until he extends his circle of compassion to include all living things, man will not himself find peace.

-- Dr. Albert Schweitzer
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Old 1 Week Ago   #528
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Zana you are truly an inspiration! I'm pleased when we manage to can veges, make some jams and preserves, dry herbs, and the latest is canning bone broth and various stocks.
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Old 1 Week Ago   #529
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Zana is always up to something.
Long time friend and comrade.
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Old 1 Week Ago   #530
Zana
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Zana you are truly an inspiration! I'm pleased when we manage to can veges, make some jams and preserves, dry herbs, and the latest is canning bone broth and various stocks.
Thank you.

These days I take orders for a lot of the stuff I make and have a bit of a side business. So now the sales are close to pay for my canning. Not a bad thing.
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There is a fine line between genius and crazy.
I like to use that line as a jump rope.

~Anonymous (but I totally agree with this! LOL)

Forgive and Forget? I'm neither Jesus or nor do I have Alzheimers.

~ Anonymous

Until he extends his circle of compassion to include all living things, man will not himself find peace.

-- Dr. Albert Schweitzer
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Old 1 Week Ago   #531
Zana
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Zana is always up to something.
Long time friend and comrade.
Worth
The day I'm not up to something - mischief or otherwise, you can check for a pulse. And I have a feeling the same goes for my cohort in mischief, Worth.
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Zana

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
There is a fine line between genius and crazy.
I like to use that line as a jump rope.

~Anonymous (but I totally agree with this! LOL)

Forgive and Forget? I'm neither Jesus or nor do I have Alzheimers.

~ Anonymous

Until he extends his circle of compassion to include all living things, man will not himself find peace.

-- Dr. Albert Schweitzer
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Old 3 Days Ago   #532
Worth1
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Saw a nice lady on YouTube pressure can lard.
I see no reason to pressure can lard.
Next she said to not fill up jars with too much lard and freeze it because it could break the jars.
Oil is not water oil shrinks when frozen it doesn't swell.
Besides water or anything mostly water just about everything shrinks when frozen.
I freeze lard in jars.
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Old 2 Days Ago   #533
Worth1
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I was at work and wasn't able to put much detail in my comments.
My reasoning behind not canning oil/tallow or lard is the heat.
If it is 300 F botulism spores will die in no time at all.'
Lard smoke point is 370F
Spores die in 3 minutes at 250F
I have a strap fluke meter probe that goes around pipe to check temperature.
I will test in on a jar after the hot oil is poured in to see how hot the thing is.

One other thing with lard or tallow I pour it from the main cooking pot through a strainer into another pot.
This pot is then brought up to a very hot temperature to make sure all water is out.'
While hot it goes into heated jars of 200F lid and ring put on.
Let cool then frozen the next day.
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