ALWAYS MAKE SURE ALL EQUIPMENT IS ON
HAND BEFORE STARTING. There is nothing worse than coming
up short on lids or sugar, spices or some other needed ingredient
once you get started in canning.
STORE HAVESTED VEGETABLES in plastic
bags and chill quickly if you are not going to get to them right
TRAY FREEZE VEGETABLES - If you
are faced with huge quantities of vegetables and not enough time,
try tray freezing them. Wash the vege, dice and/or chop. Spread
the veges out on cookie sheets and place in the coolest part of
your freezer and allow to freeze. Once frozen, veges can be tossed
into freezer bags and/or vacuum packed.
TRAY FREEZE BERRIES - Whenever
strawberries, blueberries, and raspberries come into season, I
wash them in cold water, drain well in a collander and tray-feeze
them on cookie sheets without sugar. When frozen solid, they go
into freezer bags. Berries can be used later for jams, jellies,
pies, puddings, smoothies, etc.
APPLESAUCE - The fastest and easiest
method of making applesauce is with a hand-cranked strainer. Apples
need not be peeled or cored, just cooked until soft and pureed
in the strainer.
PUREES - Overripe, unblemished fruits
can be frozen whole or sliced to make quick purees when defrosted.
Fruit puree is perfect for smoothies, pancake and waffle toppings
dressings for fruit salads, and other
PUMPKINS AND SQUASH - will store
well until late fall or early winter when you have more time for
HEAT SYRUPS FOR FRUITS - Try using
a coffee maker pot to pour the syrup into the jars, instead of
utilizing a laddle to save time and mess!
FREEZING STRAWBERRIES - To keep
strawberries from absorbing large amounts of water, hull the berry
DEFROSTING BERRIES - Please frozen
berries into a bowl, cover with sugar, and then cover the bowl,
to minimize exposure to air and promote better color, texture,
and flavor retention.
If you decide to try out dehydrating and making your own healthy
fruit leathers with no additives, you will be surprsied just how
quickly these nourishing snacks will disappear. May I suggest
you be sure to have plenty of fruit leather inserts or Teflex
sheets on hand so you can make lots?
FAMOUS FRUIT LEATHER RECIPE
This fruit leather is VERY easy to make and kids love it.
A simple, nutritious snack!
1 large apple, washed, quartered, and seeds removed
(Skin removal is optional.)
1 16 oz can of favorite canned fruit such as apricots OR 2
Cups Fresh Fruit of choice
1 - 8 oz container of vanilla or favorite fruit flavored yogurt.
Combine all ingredients in a blender; blend until the mixture
is pureed. This will make 3-4 cups of puree. LIghtly oil fruit
leather tray or Teflex sheet. Pour mixture onto tray and dehydrate
at 110 - 130 ° F or until the mixture becomes leathery with
no wet pockets. (A warmed oven can also be used, with the door
ajar.) Usually this will take overnight if dehydrating starts
after dinner. Dehydrating time will vary based on how much puree
is poured on the fruit leather tray, and local humidity conditions.
When the leather is dry, remove it from the tray, wrap in cellophane,
and ENJOY! This yummy treat won't last, so make several trays.
This is a great treat for camping, hiking, car trips, and just
For more information about preserving, I recommend the following
Busy Person's Guide to Preserving Food - Easy Step by Step
Instructions for Freezing, Drying, and Canning by Janet Chadwick.
Big Book of Preserving the Harvest - 150 Recipes for Freezing,
Canning, Drying, and Pickling Fruits and Vegetables, by Carol
W. Costenbader. $18.95
to Dry Foods - A Complete book on Dehydrating by Deanna Delong
Up - The Third Edition of the Classic Preserving Guide by
Carol Hupping and the Staff of the Rodale Food Center.$20.00
the Harvest - Preserving Your Fruits, Vegetables, and herbs
by nancy Chiofi & Gretchen Mead. $14.95
For more information, contact me at email@example.com
or call 1-800-552-7323.
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