dogmom4 Posted January 8, 2012 Share Posted January 8, 2012 Bumping up again. I have a bunch of apples and bananas I need to do something with. Time to break out the dehydrator. Quote Link to comment
The WE2's Posted August 30, 2012 Share Posted August 30, 2012 You can store in sealed tightly in the cupboard, or you can freeze the bags for longer storage. I have not used O2 absorbers in my dried things yet. Maybe someone else will post about that part. I use my canning & hose attachment to my food saver machine...so don't need oxygen absorbers. But...when I put something in one of my food saver bags for preservation, I use the absorbers. I even store my pastas in a 1/2 gallon jar that has been sealed with my food saver. I just don't can. If it needs canning...I buy it canned (smile). Quote Link to comment
Cat Posted August 31, 2012 Author Share Posted August 31, 2012 **Stealing something from FaceBook (from a long-ago Mrs S member, no less! )** Two interesting facts about the latest batch of fruit leather I made:1. It's strawberry-banana-coconut, and tart and sweet at the same time. Strangely addictive. It's tart from the citric acid I added to preserve the color. Really good. Can't keep from thinking about going back for another little piece. 2. I made it in my minivan, on cookie sheets covered with the bags cereal comes in inside cereal boxes. Those bags make the perfect fruit leather sheets. Just cut off the bottom and up the seam and flatten them open. Food grade, heavy duty, easy to peel the finished leather off. A closed up car makes a good dehydrator if you leave it parked in full sun in the summer. Worked like a charm in two days, and that's with monsoon humidity here, too. Quote Link to comment
The WE2's Posted August 31, 2012 Share Posted August 31, 2012 Bumping up again. I have a bunch of apples and bananas I need to do something with. Time to break out the dehydrator. Finished my last batch of dehydrated apples and then I vacume seal them in jars with my food sealer jar attachment. No need to oxygen absorbers. Be sure to spray them with a 1 to 4 mix of lemon juice/waterbefore you place them on your trays to keep them pretty! Quote Link to comment
Jeepers Posted August 31, 2012 Share Posted August 31, 2012 I seem to use my Food Saver jar attachment more than I use it for sealing bags. I don't use oxygen absorbers with it either. Quote Link to comment
The WE2's Posted September 1, 2012 Share Posted September 1, 2012 I hadn't heard of the True Lemon and True Lime stuff - I'm going to have to look for them at the store, I love having a bit of lemon or lime in my water, but hate having to carry around the little bottle at work! I'm not allowed to buy anything else until after I move, else I'd be buying this. Lemons, Limes and Oranges too!!! They make wonderful Lemonaide, Limeade and Orangeaide out of water bottles, water jugs or pitchers full of water. Add a bit of green tea now and then and WALAH! Quote Link to comment
The WE2's Posted December 10, 2012 Share Posted December 10, 2012 Frozen vegetable medley's are wonderful on your dehydrators! Cheap and already prepped, and great for those of us who don't have the "thumb" for growing cauliflower and broccoli (smile) Quote Link to comment
TheCG Posted December 10, 2012 Share Posted December 10, 2012 If I have issues with citric acid, are there alternatives I can use to keep things from changing colors on me? Would ascorbic acid work? Quote Link to comment
The WE2's Posted December 10, 2012 Share Posted December 10, 2012 No to absorbic acid...YES to lemon juice. Just mix it 1 part lemon juice with 3 parts water, put in a spray bottle, and give your stuff a good misting on both sides. I've used the lemon juice for a long time and it's much more economical. I've even used lemon/lime soda when in a pinch! Quote Link to comment
TheCG Posted December 10, 2012 Share Posted December 10, 2012 Lemon juice I can probably handle in moderation. Thanks! Quote Link to comment
Violet Posted December 11, 2012 Share Posted December 11, 2012 Yes, you do use ascorbic acid... that is what Fruit Fresh is. Citric acid raises the acid level, ascorbic acid preserves color. Quote Link to comment
The WE2's Posted January 15, 2013 Share Posted January 15, 2013 Just finished 5 trays (5 packages) vegetable medley mix; 1 jar has 3 packages in it, 1 jar has 2 packages in it, 1 jar I put together for a meal in a jar (1 package of medley) and then kept the teeny-tiny bits of broccoli in a small jar so I can make some broccoli soup. Quote Link to comment
Jeepers Posted January 16, 2013 Share Posted January 16, 2013 Looks good Philbe! Quote Link to comment
The WE2's Posted January 22, 2013 Share Posted January 22, 2013 Just put 6 trays of lemons on one dehydrator and 2 trays (plus 2 empty) of lemons & oranges on another, thank you Lord for the food other's don't want. Saved all the "ends" and put in a baggie in the freezer for our camper friends. She's still working so I often share with her. Quote Link to comment
Cowgirl Posted July 13, 2018 Share Posted July 13, 2018 Bump. I am wanting to do more dehydrating and less canning. This thread is amazing. I am still learning my way around my dehydrator, but love it so far! I think I am going to need to get a vacuum sealer next, though. I began by storing in my freezer, but I am out of room. I haven't canned anything yet this year! Quote Link to comment
snapshotmiki Posted July 13, 2018 Share Posted July 13, 2018 I want to start dehydrating more, also. Haven't done it since we moved, so not for a year. Still love to can but need to do something else. 2 Quote Link to comment
Cowgirl Posted July 13, 2018 Share Posted July 13, 2018 I like that the dehydrator doesn’t heat up the kitchen as much as canning. 1 Quote Link to comment
Ambergris Posted July 13, 2018 Share Posted July 13, 2018 I'm getting into using powder of dehydrated things, like the powdered dried tomato. Also, while I was always fond of toasted dried onion, I'm now crazy-fond of dehydrated caramelized onion. It is so good in sauces, gravies, soups, on toast, and sprinkled over salads. It is peculiarly bacon-y, and I keep using a bit when the recipe calls for crumbled bacon. 2 Quote Link to comment
Cowgirl Posted July 14, 2018 Share Posted July 14, 2018 Mmmmm @Ambergris that sounds GOOD! Recipe? I was pondering dehydrated yogurt. I found this article with directions and may try it. Has anyone here dehydrated yogurt? Quote Link to comment
Mt_Rider Posted July 14, 2018 Share Posted July 14, 2018 (edited) We had access to tons of spinach for a few years. Found lots of ways to use it....dehydrated/powdered. Good flavor and nutrient. Anything from eggs to pasta sauce. Note: I do take out the bigger ribs and it IS a pain to splay out on the racks. But it dries well. .....kinda wore our dehydrator out. Only heats on one side [rectangle type]. Had it since....early 1980's. ....well, I make homemade yogurt in my dehydrator for even low heat. But actually dehydrating yougurt ...dunno. MtRider Edited July 14, 2018 by Mt_Rider 2 Quote Link to comment
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