From a survival standpoint, what do you recommend – dry beans or home canned beans?
Both. I store lots of both. The home canned beans are great for quick meals, emergency or not. The dry beans are sure to feed you for years, but will require some soaking and extensive cooking. I can up my older beans to rotate my storage. — Jackie
I am trying to find a recipe for “Christmas Pickles”… I believe they are made with cucumbers and the juice from maraschino cherries. Do you have a recipe like this that you have made and are willing to share?
Sorry, but I’ve never heard of pickles like that. Do any of you out there have a recipe for Robert? — Jackie
Taste of store-bought tomatoes
Just read post about tomatoes in olive oil. I really love homegrown dried tomatoes. However I don’t have access to garden tomatoes any more. How can you really improve the taste of commercially bought tomatoes? They just don’t seem to have any flavor, even with extra herbs. Maybe you know something that would help their flavor?
I wish I could; growing your own or buying them at a local grower’s place or farmers’ market is the only option. — Jackie
Dehydrating vegetables and using sour cream powder
1) Have you ever dried Roma tomatoes? When you rehydrated them, how did you use them?
2) Have you dried zucchini? Did you seed them before slicing?
3) How often do you use your sour cream powder? How long is its shelf life? A #10 can is a lot.
J from Missouri
Yes, I have dehydrated Roma and other paste tomatoes. We love them on pizzas, but often soak them in olive oil, then drain them and add them to many recipes, in place of fresh or canned. I also often top thick slices of homemade bread with butter, garlic paste, rehydrated tomatoes, green peppers, basil, and thyme, then broil it.
Yes, I’ve dehydrated zucchini. I use the very young squash that hardly have any seeds. I do remove the seeds from larger squash and dehydrate the meaty outside rings.
I don’t use dehydrated sour cream real often. I use it to make dips, mixing it with mayonnaise, in such recipes as beef stroganoff, and mixed with cheese (powdered or grated) in casseroles. Rehydrated, it doesn’t really make a good, smooth sour cream, like you’d use on baked potatoes, but you can mix it with yogurt or fresh cream to make it more usable that way. It has a long shelf life, provided you keep it from getting moisture from the air. Save the little pack that comes in the can. — Jackie
Not really a question but after reading about your frustration with the price of pectin I wanted to ask you if you have looked into Pamona’s Pectin. If not, check it out, it’s amazing stuff. You can make jelly with any sweetener or none at all.
Yes, I used to use it to make jelly for my late husband, Bob, who was a diabetic. But it cost quite a bit, per batch, even more than pectin, so I quit using it after he passed away. It is great for folks who need or want a low or no-sugar jelly or want to use sugar or some other sweetener. — Jackie