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Paisleygirl
12 posts
and
3 followers
in about 2 years
in about 2 years
More from Paisleygirl
Dehydrating Food
I love dehydrating food from the garden. No waste here at the homestead. I had garlic bulbs that needed used up and red onions so I dehydrated them for shelf stable powder and left 1 jar on onions to rehydrate in soup and such later down the road. I sliced about 1/8 to 1/4 inch and dehydrated at 130 degrees for about 24 hours. Then used my food processor to grind into a powder. More seasonings to my pantry with just the cost of some of my time.
Charlena Mettler
2 Comments
I think that is my favourite preserving purpose - to save foods before they go bad and have to be thrown out.
This year, I have made a lot of powders. They are so handy!!
(Especially the kale that we don’t like but is so nutritious- I can toss some powder into anything and we never know!)
I’ve never done garlic though …. Is it powerful aroma until you get it jarred?
This year, I have made a lot of powders. They are so handy!!
(Especially the kale that we don’t like but is so nutritious- I can toss some powder into anything and we never know!)
I’ve never done garlic though …. Is it powerful aroma until you get it jarred?
a simpler life
Yes, I dehydrate in my barn area just because onion and garlic are so strong. I also dehydrated cucumbers and zucchini and all kinds of veggies to add to things as well. Our autistic child will not eat vegetables hardly. This way I can get them into her diet without the meltdowns.
Charlena Mettler
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