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["Lynda" <lurine AT softcom.net>]

I store some of my dehydrated stuff in the bags that come with the 
Seal-A-Meal thingy and some in jars.

If you don't have one of the jar sealers, you can get a good seal on jars by 
oven canning for your dehydrated foods (200 degrees, 20 minutes).  Wash your 
jars real well.  I dip mine in boiling water after washing and then stick in 
the oven to dry.  Pull them out with a mit and fill and then back in the 
oven to seal them.  I soak the lids just like I would for regular canning 
and then pat them dry and put them on the jars and then "can" them.

Lynda
----- Original Message ----- 
From: "Lisa K.V. Perry" <lisakvperry AT gmail.com>


> Good morning.
>
> Thanks, ladies, and James, for the helpful thoughts. If I understood
> correctly, even with pressure canning I stand a good chance of the jars 
> not
> sealing or the pumpkin going bad or having a thin consistency.
>
> My $64 question is how do you dehydrate pumpkin? Slice thin, puree into
> leather or ? Do you thicken it with something (a bit of ground flax seed 
> or
> ?)
>
> I'm here to learn.
>
> While we're at it, what foods would you prefer to can (if any) v.
> dehydrating?
>
> Can you store in canning jars or how do you store or keep dehydrated 
> foods?
> I don't have a vacuum sealer gadget.
>
> Thanks.
>
> Lisa
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