Comments

Q and A: wood heating, dehydrated foods, and jars leaking in pressure canner — 3 Comments

  1. Jackie and Lynn, I live in southern Arkansas and we do not have any stipulations on what kind of stove that you can have to be insured. The Fishers are awesome! I have a knock off Fisher and love it. I always have water on it and its hot enough to cook slow things such as beans and soup. It heats the house up well and has no problem keeping my small house at 70 degrees even at the 10degrees that we had this winter.

    Staci

  2. On Sweet Potatoes (I would assume the this would apply to the squash.) I cooked, then mashed (no fats or seasonings) and spread about 2 cups of pulp on my fruit leather trays (I have an Excalbur). I dehydrated the pulp until dry. Then I crumbled the brittle pulp into my food processor and whizzed until a powder. Was quite tasty when re-hydrated, I used it in all my pumpkin recipes and as mashed sweet potato. I’m wondering if blanched chunks just dry too hard to be powdered.

  3. My family loves beet pickles, especially my grandchildren. Dehydrated beets, rehydrated in the same pickling solution that we use in canning (on a smaller scale) make the most DELICIOUS pickles anyone could ever dream of eating. The sweetness of the beets is concentrated during the dehydration process, and it’s my favorite way to make these pickles. I assume making Harvard beets, using the dehydrated ones, would be equally as delicious.
    Couldn’t you cook the sweet potatoes, then mash and spread spoonfuls into a thin disc on the sheets used to make fruit roll ups, and when dry, they might be easier to powder, even with a hand grinder. Just a suggestion, if Tracy really wants them in powder form.