...well, I’m gonna quit feeling smug about my day’s preserving prowess. :D
Went blueberry-picking with the Kid (we don’t have any producing yet, but there’s a farm near us with the best-tasting berries I’ve ever had) and got three gallons. One gallon for the dehydrator and two for jam. I tinkered with a sage/white wine flavor for one batch of blueberry jam; it came out pretty tasty but needs about twice as much sage, I think.
My backyard veggie garden is giving me about a pound and a half of squash per day so far, and the cherry tomatoes are juuuuust starting to ripen, which will be a whole ‘nother level of busy. (Thanks to the Kid, we have three phases of summer around here: “DON’T TOUCH THE TOMATOES”, “okay, you can have some tomatoes for a snack”, and “PLEASE PLEASE PLEASE EAT SOME TOMATOES”.)
The only way I’ve dehydrated blueberries that didn’t drive me nutso was to freeze them first for a couple days and then put on the dehydrator. Otherwise it took daaaaays to get them dehydrated. White wine sounds good with the blueberry jam, I’ll have to think about that when I can some this weekend.
We love squash casserole at my house. I’ve also dehydrated zucchini shreds and made powder for using in zucchini bread recipes.
Now I’m hungry again :P