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XANADUREALM's Photo XANADUREALM Posts: 7,243
4/4/11 7:56 A

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Magdalini, my favorite recipe uses tomatoes, green bell pepper, some onion & celery. It is in the Putting Food By book and is originally a Fannie Farmer Recipe from her 1890 Cookbook. I don't can it ,,, just put in jars in fridge keeps a long time (it would keep at least a year, but it will not last that long). I also can diced tomatoes using the Ball Blue Book.

I have a green bell pepper relish and make chow chow.

By the way there are lots of places to store canned goods into nooks and grannies. Under beds, in bottom of closets, In boxes covered with a table cloth and used as end tables, etc.



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3/29/11 1:04 P

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Or your oven if you don't have a dehydrator.

~ Angela


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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
3/29/11 12:21 P

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emoticon Paul. I didn't know that you could re-dry them. Always something new to learn. emoticon Linda B.

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PAUL324's Photo PAUL324 Posts: 1,272
2/9/11 5:55 A

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The desiccant packs can also be dried in your dehydrator or oven and reused.



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2/7/11 5:17 P

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Thanks Kitty.
Doesn't that absorb moisture? That's also called desiccant. Those also will have silca gel inside packet to absorb moisture.

~ Angela


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KITTYF54's Photo KITTYF54 Posts: 4,738
2/7/11 11:20 A

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Oxygen absorber is those little packets you see in vitamins and stuff that say "don't eat". They're sold by the hundred in food saver sites to put into sealed packages of dried foods to prevent oxidation, particularly if the food contains some fat or oil.
the oxygen absorbers are often made of fine iron filings.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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2/7/11 8:34 A

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Wow Linda! Thanks for the info. I'll have to break out my dehydrator and try it. The oxygen absorber you speak of, would the jar attachment to the Food Saver serve the purpose? Or do you use the Food Saver baggies?

~ Angela


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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
2/6/11 9:40 P

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Oh Angela and Kitty .... dehydrating is so much fun once you get the hang of it.

@ Angela - Once your tomatoes were done it's best to keep them in a baggy for a couple of days and see if they get soft. You have to dry them until they are absolutely hard and brittle. Once you're sure they're dry then you can put them in a jar with an oxygen-absorber (I order mine online) and they're good for years.

As to powdering pumpkin (I have also powdered tomatoe) the thing to do is cut a pumpkin in half and put cut side down in a baking pan .... bake until soft.

Take pumpkin out of the pumpkin shell and mash it like you would mashed potatoe. I also use the blender because I had 23 pumpkins to process.

Once it's mashed you make patties and place them on the dehydrator tray and dry them.

When they are good and dry/brittle I break or cut them in 1-2 inch pieces and put them in the blender and grind them. At this point they will be a little chunky because the heat of the grinding softens it up.

Place the chunky stuff on a cookie sheet and bake it on a very low setting in the oven for about 20 minutes to dry it out.

Back into the blender and grind until it's a powder.

I then put it in a jar with an oxygen-absorber and it's good for years. This year I ended up with a gallon of pumpkin powder.

1/2 cup powder with 2 cups boiling water == nearly 3 cups of pureed pumpkin.
Just enough to make a pie


Many blessings to you and yours,
Linda emoticon

Edited by: COUNTRYCRONE at: 2/6/2011 (21:42)
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2/6/11 1:19 P

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That's something I'd like to learn as well. How do you dehydrate and powder pumpkin? that's been a goal of mine for quite a few years.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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2/6/11 1:04 P

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Wow Linda. That's pretty cool. Gotta love your tenacity!! I'd love to know how you powdered the pumpkin. Wow.

I have a dehydrator, but it's a basic one. No heat controls, you just keep it running until the stuff is dry. I know that if I'm to get serious about dehydrating I'll have to get a better one. The thing is that I wanted to see how I was going to like it BEFORE I invested a lot of money. So far I did tomatoes. They had a great flavor and they felt dried, but then when I stored them, they got moldy. So obviously they were not dried all the way. I got discouraged and didn't do anything more.


~ Angela


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COUNTRYCRONE's Photo COUNTRYCRONE Posts: 814
2/6/11 12:30 P

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emoticon Hello, everyone .... Happy Sunday

I preserve in fairly large amounts. When we first moved here to our house 7 years ago I had my vegetable and herb gardens and I preserved most of it by freezing. My freezer was packed. Then the next year we were hit with very bad summer storms. My gardens were destroyed and, even worse, we lost power for nearly a week and I lost everything in the freezer. Thank goodness that nothing severe happened that winter because I had nearly nothing put by.

The following summer I canned everything - hot water bath and pressure canning. I had to put it on shelves in the garage because I had no storage space inside the house. Now that winter it did get pretty cold a couple weeks in January - 15-25 below zero and I had a lot of breakage.

I was heartbroken. What was I to do!

I didn't grow anything in 2007. I was really depressed.

That following Christmas my grown children gave me a Nesco Dehydrator and a couple books on dehydrating food. They also gifted me with a Food Saver vacuum packer so I could vacuum pack what I dried. That is my choice for putting by now. I grow a lot --- I dry everything that we don't eat --- and vacuum seal everything. Storage isn't a problem. Weight isn't a problem - it weighs almost nothing. And everything I rehydrate and use in recipes is good.

Last week I even made a pumpkin roll with cream cheese filling using dehydrated powdered pumpkin. It was emoticon

Blessings,
Linda

Edited by: COUNTRYCRONE at: 2/6/2011 (12:33)
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JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (72,518)
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1/30/11 6:16 P

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I dehydrate mine, especially the peppers. I don't really use or put by many tomatoes, and find that it is easier to freeze the small amount I have.

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1/12/11 11:08 P

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Very valuable advice Kathy. Sounds like for this particular recipe, freezing is the way to go.
Thanks everyone for all you input!!

~ Angela


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KITTYF54's Photo KITTYF54 Posts: 4,738
1/12/11 10:56 P

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Angela, if you don't heat your raw sauce til the interior is hot enough to kill the germs and drive out the air from the jar you won't kill the germs that will spoil the tomatoes, nor will youcreate a seal to prevent further pathogens from entering the jar.

If you want to keep it raw then yes, I'd freeze it.

As for hot packing your food as Gemini suggests, that is best used for foods with like pickles or jams because they are partially preserved with the acid of the pickle or the sugar.

the thing I find with hot packing is that it is common to find a tiny bit of dust has gotten into the jar while I was packing it and when I open it, I either find mold, or the food tastes dusty or unpleasant in that way. so I prefer to hot water bath even those things.

If you put COLD food into a jar and hot water bath can it, it just takes longer to bring it up to the full rolling boil and its not til the pot reaches the full rolling boil that you start counting time but it's usually 10 to 20 minutes time after that, so no biggie.

the problem with experimenting with canning is the possibility of some serious pathogens. Botulism is the worst one.

Here's a bit written by Colorado State that gives more information. Experiment with FLAVORS, not with methods. LOL Kitty

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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1/12/11 3:37 P

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Thanks!

~ Angela


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KAKIPOPUP's Photo KAKIPOPUP SparkPoints: (45,073)
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1/12/11 2:17 P

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You could also freeze it, in quantities that you would typically use - you'd have to process it in a boiling water bath to can it, and that might "cook" it a bit -

Be gentle towards all that is unsolved in your heart, and try to love the questions themselves --Rilke

It's never too late to be or do what you might have been or done!

Forgiveness is giving up the hope that the past could be any different---MEZZOANGEL

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1/12/11 11:34 A

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Oh, thank you Gemini-Sky. It's not a cold sauce, it's room temp., so I don't think the cracking would be an issue. But I will look into the cold packing. Sounds great.
And thanks for the link!

Edited by: PUSHWAIT at: 1/12/2011 (11:36)
~ Angela


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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (155,181)
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1/12/11 11:23 A

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Yes, it's ok. It's called cold packing. Check out the instructions in the Ball BlueBook for Cold Packing. I don't think it will work for a sauce as you have to add hot water in the jars. I think cold sauce, hot jars and hot water bath will crack the jars...Maybe someone else has a better answer for you.
If you don't have the book, here's a link to EHow.com on cold packing instructions.

www.ehow.com/how_5652685_cold-pack-c
an
ning.html


I'm Italian, too...Do Share your Recipe. I'd love to try it. Thx

Edited by: GEMINI-SKY at: 1/12/2011 (11:29)
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Even if you are on the right track, you’ll get run over if you just sit there.



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1/12/11 10:54 A

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OK. Here's a question. When canning, is it necessary to have the food your canning HOT in order to create the seal? Or would placing it in the hot water bath just do it fine?

The reason I ask is that I have a recipe for Raw Marinara Sauce (Taken from a raw foods cookbook.) I have to say, that this sauce is probably the BEST sauce I've ever tasted. (And I'm Italian emoticon ) Not that I wouldn't want to eat the usual kind, but this is different. The thing is, it's not cooked! It's prepared in the food processor, and if you want it warm, they suggest you just WARM it through, not cook it.

What are your thoughts?

~ Angela


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1/12/11 10:10 A

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I know I'm a rebel when it comes to canning...BUT...
I've canned tomatoes, tomato sauce, salsa, anything tomato for 50 years and have never hot water bathed let alone pressure canned them.
I add onions, red peppers, herbs, etc. (NO MEAT) to the sauce. Put the Hot Tomato Sauce in Hot jars and add 2 pc lids snuggley. They seal and stay sealed for years.
I haven't died yet...
I'm NOT trying to say Go and Do It My Way, but try a few jars and see for yourself.
I believe, a lot of the recipes published, call for processing just to cover themselves from law suits.
The joy of doing your own canning is to experiment and find your own joy in healthy food you did yourself.
Process if you want to, just don't go crazy with worry....
Yes, the Ball Blue Book is Awesome.

Edited by: GEMINI-SKY at: 1/12/2011 (10:14)
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PAUL324's Photo PAUL324 Posts: 1,272
1/12/11 8:38 A

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If you are going to grow tomatoes plant some Basil also they are made for each other.



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KAKIPOPUP's Photo KAKIPOPUP SparkPoints: (45,073)
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1/11/11 4:33 P

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The Ball Blue Book rocks - so does Putting Food By -

Be gentle towards all that is unsolved in your heart, and try to love the questions themselves --Rilke

It's never too late to be or do what you might have been or done!

Forgiveness is giving up the hope that the past could be any different---MEZZOANGEL

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MARTYLYNN1's Photo MARTYLYNN1 Posts: 5,753
1/11/11 1:08 P

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If you just can the tomatoes or tomato sauce you can add to it when opening & use for lots of different things. I also freeze my peppers, but freeze them whole. That way they don't freezer burn as easy. I just take one out carve off what I need. It only takes a minute for them to thaw enough to cut. I agree also about getting the Ball Blue Book. Good luck!




"Worry and fear cannot live in the same space with hope and action. When you stand on faith and take positive action, you evict worry and fear."
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KITTYF54's Photo KITTYF54 Posts: 4,738
1/11/11 9:23 A

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you can Hot water bath whole or diced tomatoes with nothing else in them except salt and/or vinegar. I wouldn't put the peppers in jars unless you absolutely use a pressure canner. they are not high acid like tomatoes. heck, even tomatoes aren't as high acid as they used to be which is why many canning books recommend using a tablespoon of vinegar in them.

GET YOURSELF A COPY OF BALL BLUE BOOK!! it is the BIBLE of home canning.

FOR your peppers, if you do not want to invest in a pressure canner right away, either freeze them or dry them. I like to freeze pint bags of chopped peppers since I use them in eggs and spaghetti all the time. all I can grow only last til christmas most years. LOL I better start growing them all over the yard.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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1/11/11 8:32 A

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How about making some home made salsa?

~ Angela


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MAGDALINI1's Photo MAGDALINI1 SparkPoints: (7,450)
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1/11/11 8:13 A

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well i'm looking at what i can do with tomatoes
had a garden last year and thinking of planting one this year
but what do i do with the tomatoes to have them for winter
i would want them for cooking and making spaghetti sauce
the other veggie i'm intrested in is green peppers
can i make them canned
found lovely glass jars in christmas at a store
witch has them all year around
so need ideas so i can put tomatoes and green peppers in them
but without refrigerating
i will put them in the shelves
any good ideas???

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