Homestead mailing list

["Lynda" <lurine AT com-pair.net>]

I just slice with the madolin.  I don't rehydrate, that happens in the 
cooking process.  You might think about the canning though.  Sure is nice to 
have a jar to drain, whiz in the blender, add a little cream and have a 
yummy butternut squash soup.

For dehydrated stuff and rice, flour, etc., I then "dry" can it in half 
gallon jars.  200/220 degrees, 20 minutes.  Turn off the oven, open the door 
and by the time the jars are cooled the lids will have sealed.

Lynda
----- Original Message ----- 
From: "EarthNSky" <erthnsky AT gmail.com>


> Dehydrate...hadn't thought of that.  Do you pre-treat them with anything 
> or just slice them on a mandolin and dry them?  I wonder how grating them 
> would work...
>
> Don't feel like pressure canning...canned some green beans on Friday.
> The gasket held fine, but at pressure, I began to see a little leakage 
> around the dial gauge, so I need to tighten that nut up, I guess.