what do you dehydrate?

[Skyowl's Wife]

do you like the reuse lids?

So far, so good. Used some last year.

Only get a seal failure about 1 jar out of 4 canning batches with metal lids. Didn't have any increase when using the re-usables.

[ntwbn]

Dehydrate to store

This woman has an incredible set of videos on how to dehydrate just about everything and then how to cook with it once you are finished with it. Oops. I am not allowed to post urls yet because I have not posted enough yet. Anyway go to this website and you will see her videos.
dehydrate2store.com

[PT945]

Now I know who to come to for canning tips. Thanks for the link on the lids

[Skyowl's Wife]

We like pumpkin cooked and mashed with butter and salt and pepper, or sometimes some brown sugar in it. It's just a big squash. Good vitamins.

[Echo2]

For fruits/veggies, we've canned tomatoes, green beans, pumpkin, peaches, and apples.

I'm probably forgetting much - I don't have my inventory in front of me.

The Mrs did pumpkin too....question....Why?.....the keep indefinitly.....and we don't eat that much pumpkin....

[Skyowl's Wife]

For fruits/veggies, we've canned tomatoes, green beans, pumpkin, peaches, and apples.

I'm probably forgetting much - I don't have my inventory in front of me.

[Echo2]

We love it. I've canned corned beef, pork country style spareribs, bacon, ham hocks, and chicken.

Be sure and check out re-usable lids when you get into it. http://www.reusablecanninglids.com/

do you like the reuse lids?

[Skyowl's Wife]

Cucumbers we found that if you slice them uber thin on a madoline......then crank the heat up...they will dry complete.

Will try that, thanks!

[Echo2]

Canning is my next thing I'm going to tackle. Never tried it.

Canning is awesome....the wife put up a ton of food last year....the garden went from a 15' x 15'the year before....to a 85' x 85' last year......veggies a plenty....we even got to harvest meat from the garden last fall....:)...pesky deer...

[Skyowl's Wife]

We love it. I've canned corned beef, pork country style spareribs, bacon, ham hocks, and chicken.

Be sure and check out re-usable lids when you get into it. http://www.reusablecanninglids.com/

[Echo2]

I've done tomatoes, peaches, apples, green onions, onions, garlic, zucchini, summer squash, strawberries, cilantro, green beans, peas, mixed veggies, carrots, blueberries, celery, parsley, even did cucumbers with the intention of turning them into powder and using in soup. They never quite got dry enough to grind. Everything else went fine. We experimented with potatoes, red ones seemed to dry best, but that's not definitive, yet.

I've been canning my meat, since dehydrating requires you get rid of most of the fat and I want that fat for my soups.

Cucumbers we found that if you slice them uber thin on a madoline......then crank the heat up...they will dry complete.

The Mrs does most of the herb garden at the end of season.

[PT945]

I've done tomatoes, peaches, apples, green onions, onions, garlic, zucchini, summer squash, strawberries, cilantro, green beans, peas, mixed veggies, carrots, blueberries, celery, parsley, even did cucumbers with the intention of turning them into powder and using in soup. They never quite got dry enough to grind. Everything else went fine. We experimented with potatoes, red ones seemed to dry best, but that's not definitive, yet.

I've been canning my meat, since dehydrating requires you get rid of most of the fat and I want that fat for my soups.

Canning is my next thing I'm going to tackle. Never tried it.

[PT945]

what is your process for dehydrating meats?....I've done jerky....after a heavy brine soaking.....how do you do the ground stuff?

Brown the meat, rinse off the grease, cook off the water then put in the dehydrated. Tastes pretty good.

[Skyowl's Wife]

I've done tomatoes, peaches, apples, green onions, onions, garlic, zucchini, summer squash, strawberries, cilantro, green beans, peas, mixed veggies, carrots, blueberries, celery, parsley, even did cucumbers with the intention of turning them into powder and using in soup. They never quite got dry enough to grind. Everything else went fine. We experimented with potatoes, red ones seemed to dry best, but that's not definitive, yet.

I've been canning my meat, since dehydrating requires you get rid of most of the fat and I want that fat for my soups.

[Echo2]

what is your process for dehydrating meats?....I've done jerky....after a heavy brine soaking.....how do you do the ground stuff?