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Post by ☼ ЯÏĊk ☺ on May 9, 2011 6:22:52 GMT -4
I'm dehydrating what can only be described as parsnip pencil roots. Like a hundred or so. Hope they work in stews, thats the plan anywho. You guys should get back a dollah everytime you mention Excalibur. Lol All the fruit sounds awesome.
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Post by ☼ ЯÏĊk ☺ on May 11, 2011 9:09:52 GMT -4
Ran a batch of chives through last night. Gonna do one now while the grass dries out some. Been looking over the excalbur brochure. #3926T looks like a good one. I like the timer, makes it worry- free. Very cool. Just gotta sell 100 radish bunches. Lmao
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Post by nhlivefreeordie on May 11, 2011 16:57:40 GMT -4
Ran a batch of morels through mine, and they came out great. I like the idea of a timer too, but humidity in the air can change time, and besides, at $169.00 for the 9 tray without the timer, I think I got a great deal.
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Post by azlonerider on Jul 2, 2011 15:03:11 GMT -4
Last night Trudy put 10 pounds of strawberries on the Excalibur. She has 5 more pounds that we're going to decap and freeze.
The 10 pounds of strawberries filled the Excalibur when they first went in. Trudy was able to put them into two and a half quart jars... I love these things!!!
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Post by capecmom on Jul 2, 2011 16:51:08 GMT -4
Aren't they good?!!!!!
I love them on top of cereal! My kids eat them right out of the jar for snacks.
I did a bunch of Kale the other day-have to do some more tomorrow. My kale is growing like crazy!
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Post by ☼ ЯÏĊk ☺ on Jul 9, 2011 10:44:49 GMT -4
Finally got around to locating some window screen scraps, and started making donuts for this pos ronco. Ran a batch of peas through....do you guys blanch them first? Now I can do up the frozen mixed veggies I bought to dehydrate, but they fell thru the spaces instead. Woohoo. We've dried over 20 batches of oregano, sage, savory and parsley so far this season. I must have 20 parmesan cheese containers of herbs by now. And an old ovaltine glass jar of basil from last year. I planted way too many basil plants once again. Once those are ready.....Pesto, and fresh on mozzarella on a tomato slice. Cant wait.
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Post by capecmom on Jul 9, 2011 13:11:25 GMT -4
9 times out of 10 I blanche vegis first before I dry them. Kills those enzymes....especially good for longer term storage items. I like doing frozen vegis in the dehydrator-it's so easy because they do all of that for you-just dump and dry! I've done hash browns this way when they were on sale. I did them last fall and they still look good inside the jar.
I love fresh basil too! My plants are still tiny though. I planted the purple kind too as well as the traditional. I've done a bunch of sage and mint and lemon balm but my other stuff isn't ready yet either.
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Post by nhlivefreeordie on Jul 9, 2011 14:05:03 GMT -4
Loading up the Excalibur with mint right now, this is time consuming laying out all those leaves. Beets are washed, trimmed and scrubbed. First load is boiling now, then I will fill the canner and start another batch, I am guessing we have around 3 or 4 canner loads to do today.
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Post by ☼ ЯÏĊk ☺ on Jul 10, 2011 6:09:43 GMT -4
Thanks Julie.
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