Canning fingerling potatoes
Each year my fingerling potatoes produce really well, but they don’t last the entire winter season in storage. Is it possible to can them without peeling them first? The skins are so tender, can I just give them a good scrubbing and then can them?
Jennifer Grahvoac
Wooster, Ohio
Definitely! I do it all the time. — Jackie
Making vegetable bouillon
It came to me the other day that I could make vegetable bouillon out of the herbs and dried vegetables from our garden. Do you have a recipe for powdered vegetable bouillon?
Scott White
Lewiston, California
I don’t have a recipe, but you can sure do it. I do it all the time with odds and ends from the garden, dehydrated and powdered. This is something you’ll do from taste. Like soup, you’ll just add water enough for your broth, then toss in a little of this and that until it tastes like you want. Talk about easy! I stress the powdered onion and carrots (adding more), as well as tomato. Then you can toss in anything else, such as powdered, dehydrated cabbage, broccoli, corn, garlic, peppers, basil, oregano, thyme, etc. as well as salt and pepper to taste. Try it; you’ll love it! — Jackie
Carol,
I dehydrate each up seperately but you can certainly mix them up. It depends on your taste; I’d start with 50% tomato, 20% cabbage, 10% onion, 10% celer y and the balance garlic, mushrooms and your favorite herbs. I like basil, thyme and sage. You’ll have to experiment some until you get it like you like it.
Jackie
I’m still unclear how to make the powdered bullion. Are you saying that you dehydrate each vegetable separately and then powder it? And then you mix the various powdered veggies and herbs together in whatever proportion suits your taste?
If I wanted to toss a variety of fresh veggies into the dehydrator all at one time, could you recommend a ratio to start with? For instance, should the bullion be 80% tomato base to start with? Having a starting place would really help.
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