Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

The bread maker that I use is a Magic Chef, now discontinued from Walmart, almost 10 years ago.

I bought a Sunbeam at Walmart for about $50. and have never opened the box.

It was bought for a backup and I had read up on the machines.

It will do all that I will ever ask it to do, there are several cycles to use and the book says you can make jam in them.

Be sure to look for a yeast that is named “SAF”, it comes in one pound packages and is the same yeast as the bread machine yeast, at a fraction of the cost.

Keep it frozen and it lasts for years, my Saf yeast has a 2 year old sale by date, and is fine, I pour a little into a small jar, which is kept in the refrigerator door and keep the bulk frozen.

My thought on buying the bread machines, is buy a cheap one, if you use and like it, then look at up grading, when you know it is worth your money to do so.

People often brag about buying the top of the line bread machines at garage sales for $5.00.

Scott bought his wife one and she hated it, he does not know what she did with it.

Do get one, it is worth more to you than the crock pot, check out Walmart, at least here, if there is a flaw, they replace it.

LOL, when I burned up my Walmart dehydrator, I took it back, they gave me my money and the cashier told me that she puts her food on trays in a car they do not use and it works fine as a dehydrator in the summer heat.

I know it is all made in China, but my bank account is small.

Please read the news linked here today, threats and information on being prepared, below is a sample from one link:

http://www.nationalterroralert.com/

http://www.mtnhse.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=M&Category_Code=MHCDL

Dear Valued Customers:

We regret to inform you Oregon Freeze Dry cannot satisfy all Mountain House #10 can orders and we have removed #10 cans from our website temporarily. The reason for this is sales of #10 cans have continued to increase. OFD is allocating as much production capacity as possible to this market segment, but we must maintain capacity for our other market segments as well.

Currently we are able to meet demand for Mountain House pouches and most of these products are still available for purchase on our website. Some of our dealers still have Mountain House #10 Cans available and you will need to locate them and contact them directly....Search Online Dealers

We want to clarify inaccurate information we’ve seen on the Internet. This situation is not due to sales to the government domestically or in Iraq. We do sell products to this market, but we also sell other market segments, including Ingredients and Private Label markets. The reason for this decision is solely due to an unprecedented sales spike in #10 cans sales.

We expect this situation to be necessary for several months although this isn’t a guarantee. We will update this information as soon as we know more. We apologize for this inconvenience and appreciate your patience. We sincerely hope you will continue to be Mountain House customers in the future.

* If you would like to be notified when #10 cans become available please subscribe to our newsletter.

More details on the shortages:

http://www.nationalterroralert.com/updates/2008/07/23/demand-for-emergency-food-supplies-causing-shortages-mountain-house-response/

Creating a Pollinator Garden
This presentation for children describes how “[b]y cultivating a garden, schoolyard, or even a few containers that allure these important plant partners [pollinators], students can provide vital oases amidst deserts of buildings and concrete.” Features tips on what plants to choose (such as flowers with a range of shapes and sizes), how to care for plants (avoid using pesticides), curriculum ideas, and links to related sites and articles. From the National Gardening Association.
URL TRUNCATED, SEE LII ITEM
LII Item: http://lii.org/cs/lii/view/item/26487

Gardening for Native Bees in North America
“The purpose of ... [this] tabulation of garden plants for native bees is to help guide home gardeners in North American to genera of flowering plants whose species will please gardener and bee alike. In turn, bees can provide bumper crops in our orchards and vegetable gardens, plus providing hours of pleasant entertainment and distraction.” Highlighted plants are widely cultivated and attractive to bees. From the Agricultural Research Service, U.S. Department of Agriculture (USDA).
URL: http://www.ars.usda.gov/Main/docs.htm?docid=12050
LII Item: http://lii.org/cs/lii/view/item/26403

Miracle Fruit
Fact sheet about the miracle fruit (or miracle berry) that has the effect of covering the taste of sour foods “for some 30 minutes or more” after a berry has been eaten. Includes description of this plant native to tropical western Africa, cultivars, and recommendations for planting, irrigation, pruning, pests and diseases, and other growing information. From the California Rare Fruit Growers.
URL: http://www.crfg.org/pubs/ff/miraclefruit.html
LII Item: http://lii.org/cs/lii/view/item/26510

Cal Fire: Volunteers in Prevention
Details about this California Department of Forestry and Fire Protection (Cal Fire) program in which Cal Fire trains citizens and public service groups “to assist Cal Fire’s efforts during wildland fires and other emergencies by providing information to the media and public. ... A specialized group of volunteers (HAM radio operators and CB radio groups) provide additional communication networks ... during emergencies.” Includes a fact sheet, video, and contact information.
URL TRUNCATED, SEE LII ITEM
LII Item: http://lii.org/cs/lii/view/item/26519

Victory Gardens
Site for a “project funded by the City of San Francisco to support the transition of backyard, front yard, window boxes, rooftops, and unused land into organic food production areas. The SF Victory Garden program builds on the successful Victory Garden programs of WWI and WWII but redefines ‘Victory’ in the pressing context of urban sustainability.” Features information about the garden planted in front of San Francisco City Hall in 2008 and a FAQ.
URL: http://www.sfvictorygardens.org/
LII Item: http://lii.org/cs/lii/view/item/26488

1. Coconut Bread with Coconut Butter
Posted by: “countrybluebells”

Coconut Bread with Coconut Butter

2 C. all-purpose flour
1 3/4 tsp. baking powder
1/4 tsp. salt
1 1/3 C. granulated sugar
1/4 tsp. baking soda
2/3 C. vegetable oil
2/3 C. buttermilk
1/2 C. coconut flakes
2 large eggs
1 1/2 tsp. coconut extract
1/2 C. chopped pecans

Coconut Butter:
1 C. butter
1/4 C. cream of coconut

Preheat oven to 325 degrees F.
Spray bottoms of two 9 x 5 x 3-inch loaf pans.

Mix all dry ingredients together. Add buttermilk, oil, coconut,
eggs, coconut extract and nuts. Mix well with electric mixer.

Bake 1 hour.

For butter:
Mix with electric mixer until fluffy.
Serve with coconut bread.

Messages in this topic (1)
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2. King’s Hawaiian Bread
Posted by: “countrybluebells”

King’s Hawaiian Bread

6 C. flour, divided
3 eggs
1 C. pineapple juice
1 C. water
3/4 C. granulated sugar
1/2 tsp. ginger
1 tsp. vanilla extract
2 packages yeast
1/2 C. (1 stick) butter or margarine
1/2 C. flour

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla
extract and melted butter or margarine. Put 3 C. of the flour in
large mixing bowl. Add egg mixture and stir until well mixed.
Sprinkle in yeast, 1 package at a time, mixing well. Gradually add
remaining 3 C. of flour. Batter will be hard to mix with spoon.
You may have to use your hands. Make sure it is mixed well. Leave
batter in bowl and cover with cloth and place in warm place. Let
rise for 1 hour.

Remove from bowl and knead in the 1/2 C. flour. Knead about 10
times. Divide into 3 equal parts and place in well-greased round
cake pans. Cover and place in warm place and let rise again, for l
hour.

Bake at 350 degrees F for 25 to 30 minutes.

Messages in this topic (1)
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3. 60-Minute Dinner or Cinnamon Rolls
Posted by: “gram4two”

60-Minute Dinner or Cinnamon Rolls

4 1/2 c. flour
2 envelopes yeast or 1 T.
1/2 t. salt
3 T. sugar
1 1/2 c. milk, heated to 110-120°
1/4 c. margarine
cinnamon
white or brown sugar
extra melted butter or margarine
raisins, nuts, dried cherries, optional

With a mixer or by hand, mix together flour, yeast, salt and sugar.
Add warm milk and margarine, blending and kneading for 10 minutes.
Let rest for 15 minutes.

Roll out on a floured surface to about an 8×14-inch rectangle.
Spread dough liberally with melted butter. Sprinkle with cinnamon
and sugar. Dot with raisins, nuts and dried cherries. Roll the dough
up lightly starting on the longest side. Cut into 12 rolls and place
in a greased 9×13-inch pan. Let rise 30 minutes.

Bake at 350° for 18 minutes.

To make plain rolls, pinch off dough into 12 rolls after dough has
risen the first time and place in a greased 9×13-inch pan.

Bake at 350° for 18 minutes, or until golden brown.

Barbecue Buns
Makes 20 buns

5 3/4 to 6 3/4 cups unsifted flour
1/3 cup instant nonfat dry milk solids
1/4 cup sugar
1 T. salt
2 packages active dry yeast
1/3 cup softened margarine
2 cups very warm water

In a large bowl thoroughly mix 2 cups flour, dry milk solids, sugar,
and undissolved yeast. Add margarine.

Gradually add water to dry ingredients and beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add 3/4 cup
flour. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a stiff dough. Turn out onto
lightly floured surface; knead until smooth and elastic, about 8 to 10
minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm place, free from draft, until doubled in bulk, about 45
minutes.

Punch dough down; let rise again until less than doubled, about 20
minutes.

Divide dough in half; cut each half into 10 equal pieces. Form each
piece into a smooth round ball. Place on greased baking sheets about
2 inches apart; press to flatten. Cover; let rise in warm place,
until double, about 1 hour.

Bake at 375 degrees for 15 to 20 minutes, or until done. Remove from
baking sheets and cool on wire rack.

Messages in this topic (2)
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4b. Re: Barbecue Buns
Posted by: “gram4two”

Variations on Barbecue Buns

Chive Barbecue Buns:
Add 1/4 cup chopped chives to dry ingredients. Brush while warm with
melted margarine.

Bacon Barbecue Buns:
Substitute 1/4 cup bacon grease for 1/3 cup margarine and add 1/2
pound bacon, crisply fried and crumbled, after second beating. Brush
while warm with margarine.

Sesame Seed Barbecue Buns:
Add 1/4 cup toasted sesame seed to dry ingredients. Before baking,
brush buns with combined beaten egg white and 2 T. water and sprinkle
with additional sesame seed.

Dill Barbecue Buns:
Add 2 T. dill seed to dry ingredients. Brush while warm with
margarine.

Celery Seed Barbecue Buns:
Add 2 1/2 tsp. celery seed to dry ingredients. Brush while warm with
melted margarine.

http://groups.yahoo.com/group/BreadsandBeyond/

Raspberry Freezer Pie

-
2 (8 oz) containers raspberry flavored yogurt
1 (12 oz) container frozen whipped topping, thawed
1 cup raspberries
1 (9”) prepared graham cracker crust

-
-Mix yogurt with 3 and 1/2 cups of the dessert topping until blended.
-Sweeten the raspberries, if necessary.
-Mix in raspberries and spoon into crust.
-Freeze for at least 3 hours or overnight, if possible, until it’s firm.
-Remove from freezer and top with remainder of dessert topping.
-Store in freezer.
-
NOTE: use any flavor yogurt and fruit in this recipe. Also use any flavor
or type of crust desired....very versatile.

~Kimmie

This came in on one of my other lists, and thought I would pass this on!

Here is the soap recipe.

one bar of Fels Naptha soap grated finely (I used my cheese grater)
1 1/2 cups of 20 Mule Team Borax
1 1/2 cups of Arm and Hammer Washing Soda ( couldn’t find this so just
used baking soda instead)

Mix it all together and use 2 to 3 tablespoons for each load. Store in air
tight container. I have used this in both cold and warm water.
The clothes even come out so much softer than when I just used Tide. I hope
you guys try it and are as pleased with it as I am.

Debbie

http://groups.yahoo.com/group/FunOnABudget/

gnats
Posted by: “Kris”

Don’t confuse gnats with drain flies. Drain flies are a little larger than gnats and smaller than a regular house fly. They can transmit disease and cause severe allergy problems in some individuals.

It may also mean you have a broken pipe somewhere in your home. I never knew they were that dangerous until I was at an Infection Control meeting at a hospital in Atlanta. The Head of the Environmental Control Dept of the Atlanta Fulton County Health Dept, stopped the meeting when he found them in one of the bathrooms in a non-patient care portion of the hospital. The CEO of the hospital was notified immediately and an all out investigation ensued and a complete sanitation and disinfection of the hospital plumbing all occured immediatelty.

I was flabbergasted. I had seen one in my shower the previous week. So when I got home I called a plumber who had those camera things come in, they found a break in my pipes. Luckily we caught it early. So watch out for
those little boogers lol. ~~kris

Here is an exerpt from a manual about flies. Yuck lol

Drain Flies also known as moth flies and sewer flies are occasional problems in homes, emerging from sink drains, especially in the springtime. These small mothlike flies look similar to fruit flies, but they do not have red eyes. Drain flies develop by feeding on bacteria and organic materials that can colonize the gelatinous material that lines drains. Large numbers of these flies can also be produced where there is a problem with broken or leaking pipes. Infestations may also be coming from overflow in a kitchen or bathroom drain or from a garbage disposal.

Control: Drain flies, which develop on the gelatin-like coating that forms in drains and pipes, are best eliminated by removing the gelatinous slime on the inside of the pipes. Because drain cleaners may give variable results, manual cleaning may be required. Pouring boiling water down the drain to loosen the gelatinous slime may be useful. In addition, leaks in pipes that allow seepage and breeding sources should be fixed.

http://groups.yahoo.com/group/Non-Edible-Recipes/

Facial Scrub
Posted by: “Jules

This facial scrub is easy and ideal for dry, flaky skin.

1 teaspoon sugar

the juice of 1/2 lemon

While washing your face with your regular facial cleanser,

add the sugar and scrub gently. Splash the face with the lemon

juice (careful around the eyes) and rinse with cool water. Do

this once a week to keep your skin radiant.

Wrinkle-buster

Mix a tablespoon of your orange juice with a drop or two of
almond oil or olive oil to make the mixture a little more
spreadable. Gently apply the mixture around the eye area
and the mouth area. Make this a nightly routine and your
eyes and mouth area will thank you.

There are many “facial fresheners” on the market you spritz
on to hydrate, moisturize, and freshen the face during the
day, when it’s hot, on an airplane (REMEMBER, keep it under
3 oz.), in an office where the temperatures are controlled
and the air is usually dry, etc.

While the effects of these are temporary and are used to give
you a “quick pick me up”, you can make your own spritzer for
your face. Here are a few ideas...

Use plain water or rose water (available at any drug store).
Put it in a spray bottle with a few drops of lavender oil or
any other essential oil you might like. Leave it in the
refrigerator and use it when you need a cooling “mist”. If
your skin is oily, you can mix lemon juice with water, (just
a few drops to a few ounces of water), spray on, and dab off
with a cotton ball. Watch the eyes people, you don’t want
to be spraying any of this in the eyes...

http://groups.yahoo.com/group/Non-Edible-Recipes/

1a. Chocolate Chip Banana Muffins
Posted by: “Beth

Chocolate Chip Banana Muffins
Best of Country Breads

These banana muffins are my kids’ favorite. I adapt it for adults by
adding chopped nuts or dried apricots.

SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. Bake: 25 min.

Ingredients:
1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas (2 to 3 medium)
3/4 cup semisweet chocolate chips

Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda
and salt. In another bowl, whisk the egg, oil, yogurt and vanilla. Stir
into dry ingredients just until moistened. Fold in bananas and chocolate
chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at
350° for 22-25 minutes or until a toothpick comes out clean. Cool for
5 minutes before removing from pans to wire racks. Yield: 16 muffins.

Nutrition Facts
One serving: (1 each) Calories: 207 Fat: 10 g Saturated Fat: 3 g
Cholesterol: 14 mg Sodium: 186 mg Carbohydrate: 28 g Fiber: 1 g Protein:
3 g

http://www.tasteofhome.com/Recipes/Chocolate-Chip-Banana-Muffins
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Banana-Muffins

Messages in this topic (2)
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1b. Chocolate Chip Banana Muffins
Posted by: “Beth

Chocolate Chip Banana Muffins
Light & Tasty

In Oak Creek, Wisconsin, Lauren Heyn bakes up these yummy treats. Lots
of banana flavor and plenty of chocolate chips “disguise” the whole
wheat taste in these moist muffins. They’re perfect for breakfast or an
anytime snack.

SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min.

Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1/4 cup fat-free milk
1-1/3 cups mashed ripe bananas (2 to 3 medium)
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
1/3 cup chopped pecans

Directions:
In a large bowl, combine the first seven ingredients. In another bowl,
combine the eggs and milk; stir in the bananas, applesauce and vanilla.
Stir into dry ingredients just until moistened. Stir in chocolate chips.
Coat muffin cups with cooking spray or use paper liners; fill
three-fourths full with batter. Sprinkle with pecans. Bake at 375°
for 18-22 minutes or until a toothpick comes out clean. Cool for 5
minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition Facts
One serving: One muffin Calories: 191 Fat: 6 g Saturated Fat: 2 g
Cholesterol: 36 mg Sodium: 236 mg Carbohydrate: 33 g Fiber: 4 g Protein:
4 g Diabetic Exchange: 2 starch, 1/2 fat.

http://www.tasteofhome.com/Recipes/Chocolate-Chip-Banana-Muffins-2
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Banana-Muffins-2

Messages in this topic (2)
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2. Chocolate Chip Bran Muffins
Posted by: “Beth

Chocolate Chip Bran Muffins
Quick Cooking

From her Grand Rapids, Michigan home, Sara Meyers shares these sweet
treats. “They’re our favorite snack,” she explains. “Extras freeze
wonderfully.”

SERVINGS: 30
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 15 min. + cooling

Ingredients:
2-1/2 cups all-purpose flour
1-1/4 cups quick-cooking oats
1 cup sugar
2-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup peanut butter
1/3 cup vegetable oil
2 eggs
2 cups buttermilk
4-1/2 cups bran flakes cereal
1 cup (6 ounces) semisweet chocolate chips

Directions:
In a bowl, combine the flour, oats, sugar, baking soda and salt; set
aside. In a large mixing bowl, beat the peanut butter and oil until
combine. Beat in the eggs and buttermilk, Stir into the dry ingredients
just until moistened. Fold in the cereal and chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at
400° for 14-17 minutes or until a toothpick comes out clean. Cool for
5 minutes before removing from pans to wire racks. Serve warm. Yield:
about 2-1/2 dozen.

Nutrition Facts
One serving: (1 each) Calories: 181 Fat: 7 g Saturated Fat: 2 g
Cholesterol: 15 mg Sodium: 271 mg Carbohydrate: 27 g Fiber: 2 g Protein:
4 g

http://www.tasteofhome.com/Recipes/Chocolate-Chip-Bran-Muffins
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Bran-Muffins

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3. Chocolate Chip Buttermilk Scones
Posted by: “Beth
Chocolate Chip Buttermilk Scones
Country Woman

—Reba Starling-Silvey, Versailles, Missouri

SERVINGS: 17
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.

Ingredients:
3 cups self-rising flour
2/3 cup sugar
3 teaspoons baking powder
1/2 cup cold butter
1 cup (6 ounces) semisweet chocolate chips
1 cup buttermilk
GLAZE:
1 cup confectioners’ sugar
3 tablespoons water
1 teaspoon vanilla extract

Directions:
In a large bowl, combine the flour, sugar and baking powder. Cut in
butter until mixture is crumbly. Add the chocolate chips; stir in
buttermilk just until blended.
Turn dough onto a floured surface; knead gently 8-10 times. Pat into
a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in.
apart on greased baking sheets. Bake at 450° for 8-10 minutes or
until golden brown. Remove to wire racks.
In a small bowl, combine glaze ingredients until smooth. Drizzle
over scones. Serve warm. Yield: about 1-1/2 dozen.

Nutrition Facts
One serving: (1 each) Calories: 229 Fat: 8 g Saturated Fat: 5 g
Cholesterol: 15 mg Sodium: 395 mg Carbohydrate: 37 g Fiber: 1 g Protein:
3 g

http://www.tasteofhome.com/Recipes/Chocolate-Chip-Buttermilk-Scones
http://www.tasteofhome.com/Recipes/Chocolate-Chip-Buttermilk-Scones

Messages in this topic (1)
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5. Applesauce Honey Bread
Posted by: “Dorie”
Applesauce Honey Bread

2-1/2 c. Bisquick
1 c. quick cooking oats
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. honey
1 c. applesauce
1 c. golden raisins
1 c. walnuts, chopped

Instructions
Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.

Dorie
http://groups.yahoo.com/group/CookingFor-OneOrTwo/

Messages in this topic (1)

http://groups.yahoo.com/group/breadsanddoughs/

1. Green Beans
Posted by: “KittyHawk”
Green Beans

Wash thoroughly. Cut in short pieces or lengthwise. (May freeze
30 to 40 minutes after blanching for 2 minutes for a better
texture). Drying time is 8 to 14 hours. Start at 120 degrees F.
for 10 hour then increase temperature to 150 degrees F. When
beans are almost dry decrease temperature to 130 degrees F.
Texture will be very dry and brittle.

Wash, remove outer paper skin. Remove tops and root ends, slice
1/8 to 1/4” thick. Blanch 4 minutes and dry until very tough and
brittle. 158 degrees F.

Messages in this topic (1)
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3. Strawberries
Posted by: “KittyHawk”
Strawberries

90% water - Select fully ripe, firm and juicy strawberries.
Wash, then remove caps, hulls, slice into 1/2” slice. Dry
at 150 degrees F. 1 to 2 hours until pliable to crisp.

Cherries

82% water, sour or sweet - wash, remove stems, cut in half
and discard pits. Dry - 158 degrees F. for 2 hours then reduce
temperature to 130 degrees F. and continue drying until leathery
and slightly sticky.

Messages in this topic (4)
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5. Summer Squash
Posted by: “KittyHawk”

Summer Squash

Wash, trim and cut into 1/4 inch slices. Steam for 2 1/2 to 3
minutes or blanch for 1 1/2 minutes. Place on dehydrator racks
and dry 10 to 12 hours depending on the type of dehydrator.
The texture should be leathery to brittle. Dry at 130 degrees F.

Blueberries

Select large, ripe dark blueberries. Wash in cold water, remove
stems. Blanch in boiling water for 30 seconds to “check” skins.
Dry at 130 degrees F. until leathery.

mmmmmmmmmmmm chocolate on watermelon that sounds yummy.

Darlene
Len / Jean wrote:

> I have dehydrated watermelon on a couple of occasions. I usually
> slice it 1/8-1/4” thick and in 1/2-1” squares/triangles. They are
> like candy ... so sweet. I have also seen a recipe where they have
> taken pieces this size and dipped them in chocolate and make it into
> actual candy :) Good stuff !
> Jean
>

http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

. Loquats
Posted by: “KittyHawk”

Loquats

Choose tree ripened, well colored yellow orange fruit. Flesh should be
firm, but
not hard.

Yield = 1 1/2 to 2 lb (about 6 cups) = 1 quart

Prepare jars, caps and bands.

Prepare enough light syrup for all loquats to be canned. Wash loquats,
remove
stems and blossom fragments. If desired peel fruit by immersing in
boiling water
for 30 seconds then plunging into cold water then slip off skins.

Cut fruit in half, discard seeds. Drop loquat halves in hot syrup and
bring to a boil.
Cook 3 minutes. Pack loquats into jars leaving a 1/2” headspace. Ladle
hot syrup
to cover. Check for air bubbles and adjust headspace if needed.

Process in a boiling water bath. Pints for 15 minutes and quarts for 20
minutes.
Adjust time according to altitude.

Spiced Bananas

Excellent as a condiment with curried meats, seafood and spicy bean dishes.

1/2 cup white wine vinegar
1/2 cup lemon juice
1 1/4 cups sugar
3/4 cup honey
1 tsp mace
1 tsp cinnamon
1 tsp ginger
12 green tipped bananas
1 cup lightly salted cocktail peanuts

Prepare jars, caps and bands.

Combine vinegar, lemon juice, sugar, honey, mace, cinnamon and ginger in
a saucepan.
Bring to a boil over medium heat, stirring until sugar dissolves.

Peel bananas and cut diagonally into 1” slices. Add bananas and peanuts
to syrup.
Gently stir until bananas are heated through, but are still firm.

Ladle hot bananas and peanuts into prepared jars leaving a 1/2”
headspace. Add syrup
to cover. Check air bubbles and adjust headspace if needed.

Process jars in a boiling water bath for 10 minutes. Adjust time
according to altitude.

Makes: 4 pints

Messages in this topic (12)
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10a. Question about dehydrators
Posted by: “M40345

Howdy Yall,

I’m sure this has been ask a 100 times already but I’m finally ready to buy a new dehydrator and even though I would like to have the best of the best, I can’t see doing that under the circumstances, I’ve had cancer twice within the last few years and I never know when it could raise it’s ugly head again so what I’m wanting is a good dehydrator that will get the job done, I’d like to dehydrate various fruits & veggies plus make different kinds of jerky’s,

I’ve been doing some searches and it seems like one of the NESCO dehydrators would fill my needs but I’m not sure which one to order, so here’s the question;

Which of the Nesco dehydrators do you think would be the best one for all around dehydrating of foods??? Here’s the website I am looking at;

http://www.nesco.com/products/?category=300

There’s actually a couple of things on the website I would enjoy owning bt the dehydrator will be the first thing I order, Also, What accessories should I order with the dehydrator in order to be able to dehydrate just about anything that a normal person might want to dehydrate??

If you know of another brand that will serve the purpose and still be reasonability priced, I’d also love to know about those as well,

Thanks for any and all replies,
David - in central Florida
Messages in this topic (2)
________________________________________________________________________
10b. Re: Question about dehydrators
Posted by: “KittyHawk”

If your doing jerky and stuff I would get the _ FD-1010 Gardenmaster
Pro Food Dehydrator
http://www.nesco.com/products/?category=300&subcat=100&id=36

The other one you don’t really need a timer in the dehydrator so save
the 20 bucks. LOL The cheaper ones would take alot longer to dry stuff
also. You really need the higher temperature to do the jerky.

Darlene

Tropical Fruit Cocktail

1 cup sugar
1 1/3 cup water
1 medium pineapple
1 large papaya
2 mangoes
2 Tbsp lime juice
1 cup grated fresh coconut
3 Tbsp Amaretto ot 1 1/2 tsp almond extract

Prepare jars, caps and bands.

Combine the sugar and water in a saucepan. Stir over high heat until
sugar dissolves,
keep hot.

Prepare pineapple and cut into tid bit size and add to the syrup. Cover
and bring to a
simmer and simmer for 10 minutes.

Meanwhile prepare papaya and cut into 1/2” cubes. Add papaya pieces and
the lime
juice to the syrup. Simmer another 5 minutes.

Prepare mangoes and slice thinly. Divide mango slices and the coconut
among the jars.
Fill jars with the pineapple and papaya . Ladle in the syrup to cover
leaving a 1/2”
headspace. Add 1 Tbsp Amaretto (or 1/2 tsp almond extract) to each jar.

Process jars in a boiling water bath for 15 minutes. Adjust time
according to altitude.

Makes: 3 pints

Messages in this topic (1)

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