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  • From: "Lynda" <lurine AT com-pair.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] butternut ideas
  • Date: Sun, 27 Jun 2010 08:43:37 -0700

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.





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