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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
1/12/10 6:31 A

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Debby- let us know when you open a jar, I'll be over for dinner, sounds yummy!!!

Lisa

Lisa

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In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,815)
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1/11/10 10:17 P

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Mmmm that relish sounds interestingly good!

~ Angela


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DEBBYSDELIGHTS's Photo DEBBYSDELIGHTS Posts: 147
1/11/10 7:40 P

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I just canned a batch of sugar free cranberry-orange
relish. It's not just for Thanksgiving any more, lol.
I love it as a side with pork and chicken. Also use it with my cranberry mustard on sandwiches. emoticon

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RUNNINGGARLIC's Photo RUNNINGGARLIC SparkPoints: (0)
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1/11/10 7:28 P

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When I did potatoes I actually cubed them - tiny cubes & I just did the last batches of cantaloupe the same. I added the dry potatoes to soup and they softened & were great! Bananas I sliced and not sure if they were the same as store bought - never purchased them. Dried fruit and all dried food is SO expensive in the stores!!



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CHWABE's Photo CHWABE Posts: 282
1/11/10 6:50 P

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No, not like chips. I had them sliced too thick and did not let them dry long enough. It was confusing for my first efforts at dehydrating, sorting out recommended times versus the humidity, etc. A learning experience!

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1/11/10 6:40 P

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CHWABE - How did the potato slices come out? Like potato chips?

Speaking of chips, has anyone ever done banana chips? If so, are they like the packaged ones? I think they may be fried too, no?

~ Angela


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CHWABE's Photo CHWABE Posts: 282
1/11/10 5:52 P

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Push, I had a similar problem with potato slices. Opened them up to use and they were moldy. Next time, I'll slice thinner and per the suggestions, make sure they're rock hard.

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1/10/10 10:03 A

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Great tips PARROTWOMAN! Thanks for the advice. I will definitely do that!!

~ Angela


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1/10/10 10:01 A

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Pushwait, when I dehydrate anything, once it's done, I put it in a clear glass container (I use a canning jar) and cap it. I leave it on the kitchen counter for a few days. If I see any condensation on the jar, I know that I need to put the batch back on the dehydrator for a while longer.

I live in a very arid environment, so I can safely store my dehydrated veggies on the shelf. However, if you live in a humid environment, it might be safer to freeze dehydrated foods. I know, that kind of defeats the purpose, but they will take up a lot less space!

Debbie
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1/9/10 5:19 P

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Thanks RUNNINGGARLIC. They were like soft leather, not hard. But the directions I was following said that they didn't have to be. I guess it's OK if you plan to use them right away. I will try again with something else, I just haven't had the chance.

I like your idea about getting the clearance items and using them. I will have to try that.

~ Angela


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1/9/10 4:13 P

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When I do jerky it is GONE so fast ... it's a real treat! Pushwait the tomatoes must have still had moisture - what I do is dry them until they are hard, not rubbery and I do slice them thin - same with the apples and cantaloupe. The smaller and thinner the better and faster they dry.



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1/9/10 3:23 P

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I have a dehydrator that someone had given me. I only did tomatoes. They tasted very good! After they were done, I stored them in a ziplock back, but then they got moldy. They didn't seem like they still had moisture in them, but i guess they did. I haven't tried anything else since that. Any suggestions? I left them in as per the direction time. Is it because tomatoes have too much moisture? Does apples, cantaloupe, etc come out better?

Edited by: PUSHWAIT at: 1/9/2010 (15:24)
~ Angela


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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
1/9/10 2:19 P

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My hubby got me a new dehydrator for Christmas. I have been doing jerky, have to hide it or it's gone. Also, I would like to do applesauce for fruit roll ups for the kids.

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
BLUERAY's Photo BLUERAY Posts: 3,764
1/9/10 2:15 P

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One way of perserving is to ferment - when apples were in season we put them through the grinder and stuck them in the freezer. Next weekend (a 3 day weekend!) we will defrost,crush and make apple cider. We were just too rushed in the fall, then came the holidays . . .

~Beth~

Most people are more comfortable with old problems than with new solutions. -- Charles Brower


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NETPASSONS's Photo NETPASSONS SparkPoints: (0)
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1/9/10 12:11 P

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I am getting ready to do deer jerky. I can never seem to make enough to last !!!

Net.
BLUERAY's Photo BLUERAY Posts: 3,764
1/9/10 11:39 A

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I have a dehydrator that I just got this summer - I love it but haven't used it in the winter yet! Our local grocery has had berries on sale alot - they aren't as good as fresh from the garden in the summer but I am considering using them for berry wine jelly - you soak the crushed berries in wine and then strain it through cheesecloth and make jelly. My folks really like it and my SIL made some wine that isn't good for much else!

~Beth~

Most people are more comfortable with old problems than with new solutions. -- Charles Brower


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RUNNINGGARLIC's Photo RUNNINGGARLIC SparkPoints: (0)
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1/9/10 11:01 A

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I actually have been using my dehydrator quite a bit lately especially for fruit (cantaloupe, apples, pineapple) and am snacking on this instead of chips and cookies! I check the clearance at the grocery store and then chop and dry! This past week I found mushrooms so stocked up & now have enough for quite a while. Does anyone else have/use a dehydrator?



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DAVEAN1 Posts: 47
1/8/10 9:05 P

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We bought half a beef for $2.88 a pound cut and wrapped, so I have it in the freezer and I'm cooking big batches of stew, chili, beef barley soup and beef stock and canning them over the weekends...it's working out very well. I will start juicing the orange, tangerines and lemons on Monday and freeze that in ice cube trays and then slip them in freezer bags.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,801
12/23/09 9:27 A

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It's been awhile since I posted and I did sleep on it. I've decided to go ahead and get one, use it at least once with foil and watch it carefully, and yes, thank you, I will clean it immediately.

If I am not satisfied after clean up, or, if it gets scary looking during the first attempt, then I will yank it and not use it until I can put it on a grill or get some other kind of cooker.

I used to have a gas stove in a previous apartment; I think it would work better on a gas grill.

A couple stores have $ .29/lb sweet potatoes again before Christmas; so I'm going to get some and try it.

Thanks Lisa & everyone for the advice.

Edited by: CAROLFAITHWALKR at: 12/23/2009 (09:28)
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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
12/23/09 9:22 A

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Fearless- I have found that the key to getting it off is to clean it immediately and the magic eraser does work great!!!

LISA

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,801
12/14/09 5:51 P

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JET150 your fig & black tea jam sounds very unusual and delish. Speaking of the turkey, I'm surprised no one has said on this thread that they're canning venison this time of year.

BWASH1 thanks for the advice, that's a creative thought of using a grill. No, I don't have one, but some day when I have a gas grill that would be an excellent way to not heat up the house in the summer. I might wait til summer, buy a grill, and do that. I might get brave and use the tin foil, or at least start to and watch it carefully. I'll sleep on it.

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BWASH1 Posts: 4
12/14/09 2:40 P

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I have both of the pressure cookers and only use the big one for canning as I always can in quarts. The smaller one I use for mainly cooking meat dishes.

If you have a grill with a burner you can use that with the big pressure cooker--this would prevent damage to your stove. I have a friend who cans in the summer using this process instead of heating her house up she uses the outside grill to do her canning.

JET150's Photo JET150 Posts: 8,333
12/13/09 10:13 A

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I have a recipe for fig and black tea jam that I want to try, but I will wait until after the holidays. We will buy another turkey after the holidays too, when they are cheaper.

Jeanette
Madison, Wisconsin


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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,801
12/13/09 7:14 A

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Thanks Lisa. So in other words, it WILL discolor the stove top and make it brown, but it's not permanently damaging to the enamel? I didn't know heat damage would or could come off. But I DO have heavy-duty foil, and could try the Magic Erase. Both excellent suggestions I wouldn't have thought of since I didn't know it would come off . . .

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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
12/12/09 1:55 P

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It does hang off, but for the most part, it you clean it up right away, it will come off. Also the Mr. Clean Magic Erase works wonders on stoves. Also, you could put Tin Foil under the burner rings, or whatever they are called and extend it out to protect the stove top. But I did see that pressure canner and did think that it was a good deal.

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,801
12/12/09 9:39 A

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I'm a first-time canner and have a question.

I am looking at Walmart's 23 quart pressure canner online, Presto, $74
www.walmart.com/catalog/allReviews.d
o?
product_id=2625289

and want to know with an electric stove, will the canner hang over the sides of the largest burner and discolor the stove top due to heat buildup? Have any of you ever had that problem? I'm renting and am concerned about preventing damage to the landlord's stove top which is new and white . . .

There is a smaller 16qt but the reviews say it's an inch too short to process quart-size jars. I'm thinking maybe I should go with it, anyway; just in case.

I wish I could find one in a store so I could eyeball it.

Anyone have suggestions?

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DGILBRIDE1949's Photo DGILBRIDE1949 Posts: 4,040
12/12/09 9:11 A

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I love shepherd's pie!

Leader - A Course In Miracles
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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,801
12/12/09 9:01 A

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What a good idea Parrotwoman! Except I have no room to freeze.

This year I got a smaller, 16lb turkey. So had less meat. I, too, threw the carcass in the crockpot to cook for 24 hours (day 2 after TG), then made soup (day 3 after TG), then ate the soup day 4 so by then I was ready for more turkey-flavored meals.

Some of the turkey was taken home by my friend the day of TG. The rest I nibbled on, on day 2, and when I picked the meat off and chopped and froze it into 2-cup freezer bags, I only had 3 bags left. 2 bags went into the soup, and one bag went into the broccoli rice & cheese casserole. So I had quickly NONE left.
emoticon
That is the first year that's ever happened!

I never have green bean casserole at Thanksgiving; I always have it later and add turkey into it for a one-dish meal (add green salad and you're done). Same thing for broccoli rice & cheese casserole - add some leftover turkey and have it after TG, not during TG. Since doing that it's helped lighten up the carb overload. And you still get to taste your holiday favorite traditions - just more spread out during all of the holiday season, and not all at once in the same meal.

But my favorite planned-over meal that I make with turkey is sweet n sour pork. It's a holiday tradition I grew up with, and the ethnic change is a flavor break from usual TG-type flavors. Not this year though. NONE left.

I am looking for a chest freezer via craigslist or freecycle. Right now my freezer is full of Tupperware freezer mates with things I've batchcooked, like homemade chili, soup, taco meat, browned as well as raw 93% ground beef bought on sale for $1.99lb, crockpot spaghetti sauce made from scratch, etc. Also my freezer is full of meat and frozen veggies bought on sale: boneless roasts for $1.79lb, boneless chick breasts for $1.67lb, turkey breast for $ .99lb, etc.

But to answer Amishprincess's orginal question, I bought extra sweet potatoes this year when they were only $ .29lb during the season, to try my hand at canning for the first time. (And I, too, want to make homemade soup of many kinds.) But I wasn't able to find a water bath pressure canner at Walmart (off season now) and have started a new tradition of baking them in the toaster oven - so easy and delicious, and healthy that way! So I opened the last bag I had of "extra" sweet potatoes and am eating them before I got them canned, LOL.

I'll order a canner online I guess. I checked several places.

I'm off to stand in line at the bank; taking my Christmas cards with me to finish; then run to the Post Office and try to get there before noon.

Carol

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PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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12/12/09 8:56 A

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Turkey is a fantastic value. You can make a lot of meals out of a $12 turkey, so it really stretches the food dollar. Besides, DH loves those shepherd's pies--the other day he made one and topped it with sweet potatoes instead of regular potatoes. It was delicious.

Debbie
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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,815)
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12/12/09 8:45 A

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Sometimes, to not waste the carcass, even if I don't wish to make soup now, I will boil it from broth and freeze it in large glass jars until I need it for soup or a recipe.

~ Angela


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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
12/12/09 8:36 A

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What a good idea. Usually when I do a turkey, it's for a get together, so we aren't eating leftovers forever. Thanks for helping me think outside the box.

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
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12/12/09 8:33 A

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I don't can in the off-season, but I do freeze. I'll cook a large turkey, eat it for dinner, and then the next day, I strip the carcass. The carcass is made into broth, and the rest of the meat is made into pot pie filling and frozen. We eat that in pot pies, in shepherd's pies and over toast.

Another thought--marmalade?

Debbie
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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
12/12/09 7:46 A

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Here it's getting cold and blistery, but I still have the itch to can. What does everyone do in the off season. I'm thinking about Chicken soup to add noodles to later...

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
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