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Simple Food Preservation

Lyn Howe Jennifer Dysinger


Do you want to be more economical and to eat more home grown food year round? We will be sharing from our experience how to can, freeze, pressure can, dehydrate, vacuum seal and store foods so you can relish the goodness of the garden for an extended season. 



  • January 27, 2017
    9:30 AM
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I'm Jennifer deicing or you may know who I am I don't know if I'm from about a whole Blessing's farm and married to Edwin deicing or. Farmer. And we've been farming there for ten years and it's our Lemon actually. So. He served overseas for sixteen years in African Arabia and before I went there I met Lynne in level into the two of them and Lynn is a good friend of her family's a good friend of my husband's family. They lived in the same area so Lynn how is the wife of Tim who is just speaking. And she's and she moved to Maine and we moved to Africa and I mean to Africa and of Arabia. And so we met up again but we were in a mother's group together when she had her son Paul and then I gave birth to my first child a mandolin and we're in the same group studying. God's ways of raising children. So I just want to introduce Lynn that way to you that we go way back together and her children three children are married and my three children are married and I have six grandchildren. And how many do you have to. We're very blessed and Sherri is going to join us with the pressure canning part. She's nursing her baby. Hudson. So she'll be joining us later and she's a neighbor of ours and was serving at Wildwood with her husband. Sherry neuro. So we're we're sharing our experiences so I want Linda. To go ahead and we can maybe just share this scripture to begin with and have prayer. This is speaking about the Proverbs thirty one woman at for all you men that are here we're really excited that you I met one of one of your wives and she says well I'm handling the first day of class my husband's in the your class and you need a family to do preservation of food. Make a but this is the woman thoughts on her she is like the merchant ships. She brings her food from a far. Like when we get the bulk items off and we're getting it from different locations right. She rises Also while it is yet night and gives meet her household and we are thinking that she's not afraid of the winter. OK. Good morning. I am delighted to be here this is a really special opportunity for us. I wanted to tell you a little bit about how I got involved with canning because I think it's sometimes easy for someone to be in your position sitting in a chair and to look up at Jennifer and I and think that we are probably born reading Betty Crocker cookbooks and so I just wanted to give you a real honest to tell it telling of kind of life story. I caught up on a farm. I grew up in central California and I was a total tomboy. And my dad was a doctor but we also had a large farm you go oranges and other cargoes and olives and he I loved horses. I had a whole stock of horses. So I learned to ride and train and do all those things and that was my life to do couldn't have cared anything about cooking. So then I went to college went to graduate school and right at that time my sister went to a horribly painful divorce needed to go back to school so I took care of her children. So instead of going out to get a job after finishing my master's I got the same time we got to know each other. I took care of my sister's three children. I had I was the youngest I had never taken care of children never cooked a day in my life. The only supper I knew how to make was a tomato sandwich and so right about the same time I was going to the capital church nor Melinda and I met all college friend. My husband now to tell and we spoke and I told him what I was doing he said he said I'll come up with supper with you. So here. Ride his bike up the hill and I'll say what do we have infrastructure and I'd say Oh to various sandwiches and after several suppers of tomato sandwiches. He said Would you like to learn to cook and I said you know I wanted. He taught me how to make raisin bread. And he taught me how to make apple sauce. Because he's grew up in a family of three boys. So they had had to learn all those things that were no sisters and so. We hid and so we made up a sauce and I had I mean here's all this beautiful stuff I had nothing. I made up a sauce using a blender. And so I just want to encourage to you may be someday in a place we have no equipment. It's still possible to do all these things with almost nothing. And the other thing I wanted to encourage you is that sometimes it may seem like life is dark. And there's a lot of pain or there may be a lot of challenges you know we homeschooled our boys till they went to college and raising three highly energetic boys is a big challenge Sundays is extraordinarily humbling and you know that there's like things you can't know the answer to and you desperately need help and what I have really learned in my life. You know definitely when Tim came into my life and brought so much joy and happiness and. That knowledge and understanding about cooking is that God can answer prayers and he can help us even when we don't see the light going forward and he can give us answers when we don't can't see. And so if this all seems challenging or difficult. I just I just want to encourage you. Whatever the challenge. You're facing don't have. Ask God for help because his angels are there they want to love you to help you to encourage you on your way to heaven. I just wanted have a quick prayer. Here's Father in heaven. I just ask you be with each of us here today and Father help us to realize right. Deep down in our hearts how much your lovers. How much you want to help us how ready you are. To help us when we come into challenges are you ready to bring light and joy and love. Even in our most painful of times in Jesus' name amen. So when Jennifer and I were talking about this. My it when she first talked to me about it. We do make a vast amounts of alcohol sauces to referenced. So I could almost make apple sauce in my sleep but not quite but I thought what we could kind of do it. This is how you do it and you. You know you do this and you do this and you do this but I thought you know you probably many of you have done a lot of canning and food preservation and probably the most beneficial thing we could do is really share what we have found to be very useful and our own personal experience and when Jennifer and I talked about that it seemed so we kind of split it up. So I thought I would share with you about applesauce is that is something you know we have done a lot of. So when we didn't know middles or boiler. You can do we do that on the farm too. You can do. So I'm told how many it is useful our. We have a we make maple syrup in the spring. And so in the fall we use our maple Spitzer can and we rebuild a brick. Fire Base for it out of brick that we reuse each year and then we put a large can of can and will hold one hundred twenty six quarts. So. We put a fire we build all the wood underneath it and from when we light the match to when you pull the jars out sporty five minutes. So it's really fast. It's a very fast way to can of water about in the water bath ing yesterday and this is our water bath steamer actually still we I want to say that I am also a daughter of a daughter to doctors and my mother did not like cooking was. A skill that you really need to learn. It's interesting she found out that when she got married she also didn't make. Things because she has now she's used to playing music and different things or mother allowed her to do and didn't come up so she got there I think she didn't know. That it was. I became isn't They have a nest and it was so thrilled to learn these things baking bread. Canning preserving. I think it's kind of in our hearts to take care of the food. So that this is the steam canner which is a little different because then the jars on top of the steam. So you're not dealing with trying to pull them out of hot water right. But whichever mat method you use like an ark in our case you know we have the bottles in the big maple syrup and they're not sitting directly on top of the pan where you had jars sitting either here or you know like and I case a big pan over a fire. You have to have something to keep them off both you would break from the heat but with this. You know I was I have a real heart for trying to explain things. So maybe you're often some foreign country and you don't have anything available. My husband has made something similar to this just out of a piece of wood and just putting some holes in it. So that the heat can go back and forth. So if anything I've talked to people who have used cardboard you can use just anything that's going to keep your jars off the bottom of the plant so that they're not subjected to that heat. So basically if you just put. Put whatever you have. And then you're jars fill this up with tires and then when we do it. Jennifer and I were talking we. We will still the apple sauce. We will hurt Hughes I've been victorious trainer to make the apple sauce. Cooked the apples cooked the apples to other nice and soft and all I wanted to talk to you about when you're choosing apples or any sort of fruit. You know sometimes you go to. You'll have a friend who has some apples on their tree and they're not using them and sometimes outside the apples a little dreadful. But sometimes if you cut them open. They're actually quite good. So if you have the opportunity I think those are golden opportunities because those are often organic apples. You know and so that's always agree thing to chop you know chop your apple and we usually don't peel our apples because we buy apples and such large quantities we're able to get organic ones very cheaply because we help a lot of families make up all sizes. So that's another thing you might consider is going together with friends and buying apples together from an Apple Gore because if you will purchase in large amounts just like anything we buy bulk food you can buy bulk fruit and when you buy bulk fruit. It comes way down in price I pay a very small fraction of the price for up for going to couples or. Sometimes you drops. Yeah really extensively. I'm thinking it can probably start. Yes. Yeah. Yes yes. All right so. How many never can get to more of you can than those who haven't yet. So this is what we text the jar out of the. Water so that we don't burn our hands and it takes a good grip. Grip on it. So this is another a friends that we have huge value for this is what I do on my apple sauce. And it would be a sad day for me because after you know you have all these cooked apples and put them. They have but I have found it actually help. It's helpful to have all several large kettles because after you put them through here. They need to be in another large container. And then from that container into your jars. Because this is actually separating the skins and the seeds from the apple you have to use this kind of you. So you're cooked Apple So this is a project not for an afternoon. But it's really a project for the day because once you get this really dirty. I mean you know it's hard to clean up this very dark again for another few hours. So you want to get enough people that can help you or or your husband you know or your wife you can just you can do it with two medics it's not easy at all to do with one person that's really true. So if you get a five time invite somebody who wants to learn about the research group right. Yes it is you know did fantastic and with water belting acid you know this is all these were fruits we're talking about there in a city that value that is a little needling us to use just water not pressure. Still I think online is the easiest We live near an Amish community that actually sells they have power from us but I would say on line the new Torrijos three and you're going to break this for the man and outcomes quite understanding the apples one's going to get the residue from the scandalously. Yeah. That's OK we'll stick together. OK Thank you. OK think. Yes. Priggish. Yes yes. So you can you can steam something even if it's not as long as there's a nuff where it won't go dry. OK so we just do it. So it's underneath this. It's just to the top maybe right here. And I'll ask for a couple couple different canning loads. This can or I really like because it holds eight quarts the traditional ones hold seven. And it also has an elevation. Gauge here that tells you when you are at the right. Elevation for starting to count your. Minutes. So some people you know steam them for twenty minutes some people for twenty five some for thirty. I think it's I learned twenty when I first started but we at the farm sometimes do thirty just to be sure. You know just to make sure it's taken you know that it's going to boil all the way through and probably even if you let your jars cool a little bit. Bude want to do it. So you're going to be waiting until the needle gets to the right one. If you don't. If you don't have this gauge you don't need it. This is just recently that we got this you're just going to wait till the steam comes out of the side of the can or this one has little holes in the lid. And then you start the timing after it all comes to a boil. So when it starts steaming and coming out then it's all so hot the jars. Yes. This is a steam canner this is a steam canner we find it so much easier when you have the water back when you're taking out your jars the change of temperature can actually bring a crack in your jars and it's a real mess to get applesauce all in the middle of all of this. So I would always have to take them out and then just gently getting it used to the temperature of the air and then and then bring it out so we had a lot more breaks with our jars to do it using the water bath than the steamer. And. For those of you who I think this is a fabulous method. But for those of you who would it for ever reason for maybe you don't have to sort of a kettle or you're not able to use when if you want to use the water bath method then the water does need to cover the top dog. And what I have found to be really hopeful this like we do we'll do sometimes have done as many as three hundred courts in a day but that's like starting a five and we're finished by two. So it's not too bad. But. You cover them up all often I'll have more than one. You know that many so I maybe have played. Twenty five quarter whatever that I'll do inside in the house and so what I do is I'll put them in. When the water's not too hot. And then hit the water up and then of course you start the water you start your timing when it's twenty minutes and then you let them go tell the problem that one is twenty minutes. But when you pull these out and put them on something like this. Put them on a it's a clot on your counter. And then I will take some of that hot water out put it in my sink and add some cold water. Because otherwise if you put years or even the your applesauce is hot. If you put that into really hot water it will crack it. So you have to pull some of that super hot boiling water out. I usually do two or three containers. But that cold watch for the second batch put the cold water back in and so then you've moderated your temperature. So it's going to be safe to put the. Jars back and so I think that's where I was trying to dip it was trying to get them again making sure going right that you always have to take walk around. Get. You know that was just for the water about. The water bath you got a kettle full of water and it's so clear to your You're there you're already have New Jersey ready to go and they will crack you but you've got to take it. You've got to take part of the the stream or you don't have to concern yourself with. You know what. Yes the goal is the exact same thing. The jars of prepared the same way. It's just how you're heating it. Yes yes as long as it's deep enough to cover your jars and we have this is I guess something that's so it's off the ground bottom. Yes just yet but we use about twenty minutes very much. Why. I was I was sharing that I prefer the steam because it's a little bit faster and you faster meaning you don't have to take water out and reheat it. It's not as heavy to deal with a huge pot of water and all the jars. So I was just going to show you what they come with you actually have something like this and this is what you would use for a water bath or the wood that you put drill holes in but you're going to set it down. This is what it looks like if you buy something for a water bath. I would say they're probably about fifty dollars. I think. That this one says it's forty eight for this Victoria strain or forty nine. You can see that. OK. Yes OK Let's talk about. Well I want to tell you my son's favorite food is she did tomato sandwiches for supper we did peanut butter an apple sauce. So apple sauce is a staple in our family and I thought it would be really nice for the girl who marries Paul because he likes popcorn and peanut butter and apple sauce on bread. Those are hard our day. Yeah we just have to have apple sauce and I made that overseeing these out of. Anything I could find if they didn't have apples and Arabia I would find Quince apples. So you can canned things out of you can make up a sauce without you know. So you just sweeten it with a sweetener that you appreciate as a family and you can add cardamom coriander if you want to add flavor if it doesn't have it you can add some of those herbs that are really nice. To make a sauce. You had another question. You know you can use the same one that's exactly how they are standard for you. There you can also course make beautiful pair sauce and peach saw us and it because sauce all of those things are fantastic. I just when we lived in California we had more variety. Now in me it's berries and apples and traditionally women use their second things that you. This is the way to do it you can make your jams. We started making dairy syrup on the farm because we had so much rain on our strawberries that to pick them off they were waterlogged and you couldn't sell them. So it was like I'm talking about steady rain for days and strawberries cannot handle that. So you pick them right then because they're not spoiled and freeze them until you have the time to put them up and canned them. So that's how we started strawberry syrup and Starbury jam. Their improved products they sell for more about it wasn't our intention God helps us use what we have and make something better right that we can use. Just just on the whole issue a wide a can. I think of obviously the labels you to use what you have. From the garden but I think sometimes. You'll have an opportunity to go to an orchard or if your C.S.A. will give you a lot of extra squash or what have you just anytime we have an abundance of something. And when we talk about the dehydration a will to all talk to you about that some more. I'll just go see the wind in me. The thing about having a lot of something in your cupboard whether it's apple sauce or pear sauce or whatever. You never know who's going to walk through your door you never know who's going to come love than to be part of your family and I think it really opens the door to sharing your expanding your family walls and incorporating more people in your home to have that food in the cupboard because sometimes I'll be reading thirty people you know have fifteen more people walk to the door and if I didn't have all those jars about pulls us in my cupboard. It would be stressful but knowing that it's there. So rain. I want to introduce you to Sherry Sherry Nero. Is a mom of two little boys and she was just taking care of had seven and we're Thank you for coming. She is the one I don't usually pressure can. But she does pressure canner she does some interesting things with pressure canning and you need them primarily for vegetables. OK. I was very intimidated by canning. Terrified of canning Actually my mom can when we were little pears and apples. So I helped my mom as a child. When I was married and it was kind of thinking about food preservation that was just overwhelming and I didn't think that I could do it. And. Around two thousand and seven I started dabbling with canning and the neighbor actually offered to walk me through the purses So if you have someone that can care and it's really nice to do it the first time with someone if you can't. If not just try it. Even if you do two jars one jar. Just try it once you've actually done it. It's not that bad. It sounds worse than it is. And. However my approach to canning changed a lot in two thousand and eleven we were living in Georgia northern Georgia and in April two thousand and eleven. Some of you might be aware of this we had five tornadoes come three in one day. It was it was bad people died. And the power went out. We didn't have water. I lost upright freezer full of blueberries and of thing most of the things in my chest freezer gone and suddenly I saw canning in a completely different light. I was like if I had Can that. It would be OK. We'd still have all our food. And suddenly I realized the importance of canning and so that was a big motivator to really get canned. So from then on I did Kennie a lot more and I was determined to hoard up a little pen trio can give just in case because I didn't want to lose so much food again you know I haven't counted. Sometimes and I struggled with this myself sometimes I thought well maybe it's wrong. You know you read sometimes. Quotes about hoarding food in the last days and maybe that's not so good. However. One one thing I realized when I thought through that was. In those days. Pretty much everyone had the garden. And it was normal. It was not unusual. It was normal to have enough food in your house for one to two years. Because what if a crop failed. You want to carry through to the next crop. So that was normal. So that's something to very mind if I call it my happiest coral feeling when I have always jogging bucket stashed away. Just as they said it's it's a lot of peace of mind knowing that if there's an ice storm. If a tornado comes through you have something for your family but most importantly want to march in neighbors. You know most people don't have food for more than half a week more than a week. People have to go to the grocery stores. Often. So what are your neighbors going to eat. If you can help them with some food. And you'll build a lot of relationships in your neighborhood. So just briefly. A plug for the Victoria. Post we don't know pressure again but the candidate. Is really nice and we don't have a lot of water where we are and it saves on a lot of water. It's quick. And gas on your stove or power if you can. Coming to pressure canning my husband actually bought me a pressure canner I was terrified of it. I was like What have been exposed. I'll blow up the house. And I had to really build up my courage to use a I use a different kind of than that's want to have the price though which have the feel the rubber ring. But when I eventually built up my courage to do the first batch I was hoped and especially the main reason they use it is for dry beings can dry. I never remember to soak. And when I want being there are no soaked and they take forever in the crockpot so. But with the pressure canner I just keep doing batches of dry a being and I just stash them away in the pantry and then being anytime ready to go and has never heard of anything like this but she has them to take to camp meetings on the road. You're not having to buy the canned tuna beans. You know I just thought it was amazing to me and she does different kinds all together. So she has variety. Meaning each jar is a different climber and. I'll tell you and my top of the love them. He'll eat them straight out of the dark. So basically just quickly. Always remember to work with clean jars. If you have a dishwasher that's great if you don't wash them while sterilize them as far as possible and your lives as well. You want to make sure they're clean washed and soapy water and heated up so that they're clean cemetery you want to make sure all your work environment is quite senatorial when you when your can even show you what did you mean by sterilize because people might think you need to boil them. You can you can. I do a short cut. I don't have a dishwasher. So I make sure my jaws of very thoroughly washed in soapy water. I rinse them in hot water and then I put them in my oven actually. At two hundred to two hundred fifty and I leave them there for at least half an hour and so I take them out heart burn lots of things. But take them out hog and then I know my jaws are ready to go. I just put them in and you just as you can you just keep putting new ones back in so they keep saying hard because I don't have space to boil jars and you have to wait. So that's what I mean during at least thirty minutes I do at two hundred fifty Fahrenheit somewhere around there. I'd like to say. Sherry is very careful and I think that's a great trait. Karen on a lot of us can and I am and I wash our jars and hot water and rinse them in hot water and then we put the ELSE us in and then we go ahead and keep at it and it's going to come to a boil completely but I do use that method for hot packing things and that he was different. Yet you have a sanitized cycle in the dishwasher right. So basically the beans to pressure can the beings. It's very economical to do. Just select one of the beans you want to use the normal pressure canner most of them take I'm least mine mine mine take seven Colts or twenty pints double decoded so I'll use one of these racks. If I'm doing pints ten pints down and separate the top layer with a rack and ten pints on top. So if you do in courts. Measure one cup of dry beings into each quarter jar fill it up with boiling water. And I let them soak overnight. One cup of dry beings per quarter. Fill it up with boiling boiling water and then overnight. I actually let the dogs like this. On the counter because they say from experience. If you do this. They'll get stuck at the bottom of the like. And then the next morning I rinse them three times barley. In clean water put them back in the jar. And then I add boiling water border into each jar and a teaspoon of salt with the beans. Just filled a jar full of the jar. So you've got your rinsed beings in your clean jar and you just fill up the jar with very hot water at it. How high do you fill it. I usually just do it to the nic. One cup of dried being. So I start the night before. With one cup of Dr beings and then soak them in the jars with boiling water. And then the next morning. Rinse them three times and then put boiling water back in with a teaspoon of salt and then you take your heated lids put them on the jars closer jars of. It just from the time. And then pop them in the pressure canner. And at our altitude it's ten pounds. For ninety minutes so just check the. Your local shelter to get in and just. This. I don't have a reason I'm paranoid what I want to. Kill something. That's interesting. I do not have the action. That's called on usual canning ideas go to that page and you'll learn how to do all of these C.M.A. freely. That's the name of the book are a C H O R As a last name just just quickly I just want to say something to close about the pressure canner the pressure canner I have also has a gauge and you're supposed to go to like the local extension office and get the gauge regulated every year to make sure it's accurate. However. I prefer to use a weight not the priest can I have a different and I have a ten pound weight which is what we needed our altitude why I usually go by the weight. I do watch the game. But I like the weight because while I'm working around the house because a draw. You know rocks back and forth has a little clicking sound and I can tell if it's too hot or getting too cold. Just by the sound otherwise I fill time the kitchen. So sure doesn't explode. But I can just listen while I'm working. Ninety one thousand minutes at ten pounds for our all to just check your altitude. Ninety so one one hour one and a half hour. We do still have to vacuum packing. But if you want to stay longer do you want to ask when there is a line on the pressure canner just look at your book. I just go by. Whatever the pressure canner book says and I put them on Twitter. According to that was important. Thank you. OK Lynn is going to share about do you hydrating which is a nice kind of preservation. Yes. OK. Thank you. OK. It's a. Well I would use use the book will tell you how for each different kind of vegetable in your pressure canner they'll have recipes you can actually get on You Tube too and figure out. They have ways to show you all the little details but we're kind of mourning because we're covering a lot. We want to cover our experiences and inspire you to do this. Yes. Yes. ROSE. Or That's right that's right. Vegetables we do use the pressure canner. OK. Yeah I said it for tomatoes are actually a fruit but they have enough acid in them to keep to water back them. Those are the two things I really do is tomato sauce an apple sauce or pear sauce. Yeah. Absolutely. And another fabulous resource that we have available now is what's available on the Internet and the what's available now for explaining things very well is remarkable. So there's a wealth of information out there on the computer and in books. Everything you could hope to need for canning. I just want to make sure we explain this because I think we've been trying to go quickly that in the case of canning When you're absolutely I also run my jars to my dishwasher and then I do and I do put these in a kettle and in talking to Jennifer I always actually brought mine up to a boil. But I was talking to Jennifer and she was saying that. It was her understanding that if you just brought them up close to a boil that that was actually better because then this rubber ring around the edge just to get hard and if you're going to try and reuse the lids which I do as well then you're going to have a longer life on the inside that rubble it so you bring these lid off and the record just boil just you can tell before it starts to turn off. So that. OK thank you very much you can do that. Jar. Right. You know. So after you have this in your hot water your lids you know no matter what you're doing with which which method you have to keep your lid from that water onto your jar and for years and years I use two forks. I always grad I would hold my lid carefully between two forks and out of the pick out of the hot water and lifted and put it on and that's OK for you like your first sixty. But when you're going over one hundred just like oh. You know you're holding on. But we. One of my huge blessings these last few years is we've had a lot of families coming can with us. And well as Barry's violin teacher she they're Jewish and they come in Cannes and spin the most wonderful opportunity for great conversations spiritual conversations we prayed together and she gave me the most wonderful gift of a magnet and it's transformed my life now instead of grappling with two forks. I just put it in into the water and pluck it down. It's wonderful that we love that. So I just wanted to make sure. So this you know the is this is for the jars for putting the lids on top of the child's. There's two different kinds of plates you have one where they're bring the rubber ring and the. Threads are all on one lead. And that's when there's a ring and separate for the seal. OK So there's two different kinds of. Pam taught me about these She likes them because she can. Use them twice she likes to use them twice. We've got this right you can get these at Wal-Mart. OK We had a man that actually sells these in our town was. OK. These have to be metal if you're going to seal with these these come from people that sell canning equipment. Which is a B. man actually where we are but yeah. You can you probably can get them on line too. Can you loads. These are pretty generally available. These are wonderful. But I want to give her an opportune time we don't have electricity when you're right. Readers that don't use electricity but I want to share what you're doing now that they're there preserving So we we have large vegetable gardens at our home. And one thing that I've always struggled with is maybe you have a few extra eggplants or a few extra squash too many to utilize for your cooking and I have to be honest and tell you that sometimes they just would go to the compass pile. Because I didn't have anything to utilize them for I could you know think in a way so friend introduced me to dehydration and was dehydrated with really fabulous about it is you don't have to fill this all up with the same vegetable. You can put different things in it and so you can do whatever is you need to use up. You can just slice it and put it on. And we do use we put an I used to make a lot of salsa and a lot of to middle canned tomatoes because I still love tomatoes but now we do it all dried and dried tomatoes has absolutely revolutionized my. Food Preservation we get Julia like a Roma tomato. Well that's kind of think and you cut it in a cause and then a car so it kind of opens up like a flower and lies flat on your dehydrator tray and we will do you know you figure we get a tremendous amount of tomatoes stored as dried tomatoes in just a court char so makes a super efficient way to store year. Things and the thing that with studying about it is they really preserve the neutral nutrients. So when you dry your tomatoes. If you particularly if you try and dry them and not too high a temperature you have really preserved your nutrients. And the thing that's a babbelas from a cook's perspective is their flavor is amazing. And so when you have all these tomatoes you need tomato sauce. You just take your jar shake a few in your blender powder arise them add some water and you have a tomato sauce that will knock your socks off. You know we make vegan pieces and if you have a tomato sauce with garlics a few olives and onions. It has so much flavor you'll never think about not having cheese. To cook that you just go ahead all and it with cold water just blend it with cold water and it's done. So and then for any for soups for stews for any sort of pasta salad. Those dried tomatoes are. For me. They're like probably one of my most highly prized items in my pantry. And like if you have basal if you're going basal in your garden or parsley It's wonderful to grit to do it but the thing that really changed my usage of dried food was learning how to vacuum seal. Because before I would drive my tomatoes. And after a few months those gorgeous red tomatoes would be black. Because they had oxidized. And so what has made all the. Difference for me as learning to vacuum seal them because now my dried tomatoes or I actually also dry a lot of apples dried apples are sensational. But what you have to do is I have found what has taken it from OK to wonderful is vacuum Packie and saw. This here. That. So for a vacuum packing. There are several ways to do it. There's a way if you buy a very snazzy system. Good saver makes it with electric electrical pump. That's way too expensive. I didn't even consider that. And then the other option is to use a pump and surface. Have you ever seen anyone seen one of these oh. This is the pumpkin seal and these are absolutely fantastic. So this is and then. This is available on line. I'm sure there is available in some stores pump and seal here Lampy feel is instead of just N. and so all this is and the wonderful thing about this method is you can actually also read aloud realize something like a peanut butter jar. In a jar that has a seal on the inside to be realized and so I think for those of us that like to reuse things that's wonderful. So all you do is you take a thumb's tap. And you poke a hole in your like the. OK you have a hole hold it. So yeah there's a little now this this tape is made by pump and seal and you can reuse it. You can like you can put this on and you can use it many many times so. It's not like a when you use one time thing. It's a reuse but several people that I've worked with told me the electrical tape will work as well. So the idea is you take off this one of these pieces. My husband said you're going to have a hard time getting it up and he was right. Kind of hard to disassociate. US So you put this piece of tape and you just take the third. Yeah just like the On have to prove that should have talked him into coming with this. This is this is here you got it. OK so if you can see this tiny little piece of it has a root a black section in the center and you just want to position that black center over your hole. So this is not rocket science. And I just present gently. OK then I take my pump and seal. And I just put it down on top. Like that. Hold it gently change and there are few times huge and what this does is it cools the air out of the jar. And then if you can see at the bottom. There's a little thing but the silt. Listen. But if I pull up and you'll hear it is also concave Yeah. So it's absolutely fantastic way to preserve anything that you're dry. So another thing that I do pump and seal. I do all my nuts because I don't have a large enough freezer to preserve my nuts. So I put all of my nuts into court gyrus. And I pump and seal them the pull out the air. And to preserve some really well so they stay nice and fresh and don't go rancid. You have a question back here. Yes So you're just feeling yes yes yes yes here. One question for you. Oh these hydrate are children dry. Yeah and you know it depends on you know what to put it on her different kinds of fruits and vegetables. You just use turn it to the right here. I leave things just over ninety. Yeah. I do too. You just want them to be nice and dry. You. I think you can at a low temperature you want to crack open those other human humidity can go out. The nother thing that if you do get a D. hydrated. Well I just wanted you to think this one is the. I thought I need to make sure I tell you how you can do this without electricity and Mother Earth News has a plan a diagram of a soul or do you hydrate are the looks fantastic. And is looks very easy to build. So if you're in some place without available electricity it look like an outstanding home build it your own dehydrator whole nother Earth News Mother Earth News has a Another thing that you can do if you do have a D. hydrate or of this title is that they make like a silicone solid sheet and where you can actually dry your good. Or you can make fruit leather like we'll take our apple sauce and all blend out berries in it and I'll spread it on here. And we actually take. Apple sauce to Sudan. Where Jennifer and Edwin used to live and we had taken the former fruit leather. To me because Paula Kutcher our son and his wife they're now in Sudan really miss out on us. So we'll we will take them like twenty five Fruit leathers and you know great. So at that's another wonderful thing you can do with a dehydrator but you can absolutely do. Almost every conceivable type of vegetable and fruit and he hydrated and vacuum packet and you'll have a very efficient very nutrient filled. Something that you can utilize all year round and it will never be harmed by a. Weather probably ask you a question if you want them not to be really really really dry so that they're like just chips. Can you if they have some moisture left in them. Can you talk them in the way. Yes I think there will extend their life they say you can even vacuum pack fresh strawberries and put them in your refrigerator and they will last quite well for two weeks. Because indeed like any time you can pull air out of something you're going to extend it's a shelf life. Yes yes I have things I do have. I think it's quite good. I don't I think there are some things that are particularly outstanding I think of eggplant as being an outstanding. I think of peppers as being outstanding. Tomatoes definitely super outstanding zucchini is outstanding. Yeah agree I don't think the green beans green beans as good corn and sweet corn is like knock your socks of. It was superb. But so what we do with our suits in the winter yet and I it's already chopped to really go. Yeah yeah. They're they're good. I would say maybe a seven out of ten but not a ten. But you can put them in knowing that they will be nervous right. Yep. Better texture for a while and then I don't have a lot of experience with drug use and usually when I'm using them. I use them like in a curry or in a pop. And so I'm when you're serving it by itself. You want to make sure the textures just right. So it's a little different. To me. Oh sure. So if I have a role. You know the lead tomato you know it's long. So I would cut it down but she doesn't cut it through not all the way to the yeah just to the skin and then I'll swing it around and cut it. The other way. So it opens up. That's why. Yes. I got it. It's not the thick it's half half of the tomato pick but it works amazingly Yeah. Yeah really great. I don't. I don't know we are supposed to go until ten thirty and. You have some questions and we have like really covered freezing or storing Bastable God If you have that which what would you like to. Do you have questions over the drying OK. Right right right right. You know as you know I can't speak to that I know that I have I have forty hydrated at home and sometimes I have all for a. I'm going and I have one exactly like this. I have never experienced that actually sometimes I will only have four trays in there. There's open space but often you most of the time I will have all my trays going. Yes yes yes. Kale chips. Yeah. Yes yes. Yes yes. That's great isn't it. I love that. I just think it's amazing. For what it does is a whole the tape up when the air is out it glues it down. You know how it does that I can tell you that it does do it. Now there is another way to do this. This is just the top of what they call the. This is the when the. That uses the expensive electrical type. And one other way you can do this is you can get one of these. And you can put it on top of a jar. And you can use electric Blake break leader. And you can pull out the air and my husband really likes to do it that way but you have to are really strong hands to pull out the air utilizing that method. So I'm just sharing with you. Absolutely everything I know. Oh and there's one there's a third way to do it and I try to find these are the elect at the grocery store by couldn't. You may have seen sometimes in the bag baggy section. The grocery store they have some very inexpensive things that cost maybe five dollars the pull air out of bags and they I have people that I know that to utilize those so that is the third thing but these only are like twenty six dollars. So these are fairly reasonable. Any other questions you see where you make the whole first. And then you have a little hand. If you use one of these if you use one of these and this you don't use a whole. Is actually able to pull the air out without making the whole. But this you use the brake bleeder a breakthrough leader. They cost like twenty nine dollars that Sears isn't like that and you pull that air out. Because you're doing this when you're pull that air out in a pulls the air out from underneath the thing and then seals it down. So anyone is welcome to come and look at these things. Yes. Just I would just water about it. Yeah that's what we do. You're welcome. Well class is over. We did brings them. You know how many of you freeze things. You know when you don't have a big group and you don't have the time. This is so much faster and it keeps things very nutritious. I asked. Pam to teach them how to can and they've come over and helped and they take some jars with them. Yes girls. I don't know what's around thirty dollars you can get you can get something that'll work just as well about good luck makes a little plump that you can see he'll plastic bag. You pick that up and you use electrical tape instead of these little Band-Aids it worse. Just as well. And it is way cheaper but there's you Clark banks you provided your grocery store your bags anybody's Ziploc bag you freezer bags you with this thing right over the little hole in the bag and you can see all bags for freezers. You can use that on top of this or you can use it like the pump and seal just get a foam capital in the lid put a piece of electrical tape don't push it down really hard just lay it on top of their smooth a little bit and that little Ziploc works fine. This will also work with the light. Yeah. And this has it changed your beer is it doesn't need to work for a while. I mean I like the use of grass was a great leader. If your husband has a plate great leader. It works great there is a little straw. We knew each takes longer than the police seal. But it doesn't damage the lid you know when they put old mold it doesn't matter that kind can be reuse multiple times a little plastic thing wears out. No problem. Get a peaceful life or three. Thank you Tim It doesn't work anyway. It doesn't know the power was bad that didn't get to where you know there's this is why I say you can find it in the Boston Globe and they make them for their own mouth and why do men whose favor. This is why loose a great if you want to do you get the idea like for two hundred dollars. I'm with you. Yes that money. We have not tried freeze dry but I can tell you that if you vacuum pack what you freeze it won't get freezer burn and it stays much nicer if you if you vacuum packed what you free. It works beautifully The other thing that you can do is you can put fresh strawberries in a jar and vacuum packed them in they'll keep for two weeks. Yeah it's really nice you can vacuum pack your LOT of stew and it'll keep much longer than if you don't in the refrigerator. How do you vacuum packed in a. In a plastic bag. There's two ways that you can vacuum pack in a plastic bag one you can buy one a bag that specially made for vacuum packing. That's one way the other way you can do it is with pomp and seal it comes with a little plastic straw that you stick in the bag you put oil underneath the zip. So it seals there you slide the straw and you vacuum pack that you pull that out quickly and that oil seals it beautifully and then you do the zip so pump and seal has a nice video online if you want to use that method or you can just buy the Ziploc bag. OK let's say that you're actually going to freeze your back. You mean back in packing it for you freeze it right. That freezing right you vacuum pack it and then freeze it and you won't get freezer burn and it will heat much longer the. Nutritive quality of food deteriorates even when frozen. If you live on the East Coast and you buy spinach from California. It's lost a third of its nutritive value before it gets here. If you if you bought it frozen it was flash flash frozen in the field in California and then shipped frozen it will lose about ten percent of its nutritive value and over a year it will continue even though frozen it will continue to lose nutritive value and so you don't want to keep fruit frozen for you know ten years and then use it even if it's vacuum packed with canning you lose more up front but then you don't lose as much after it's canned and with drying if you vacuum packed dried food. You lose some in the drying process but then the loss from then on is much slower but you want to rotate your stock. You know you can't keep food forever. Like plastic actually has to date on your things and among your plans. I don't vacuum packed my lattice I eat it but you can't. And if there are several ways to do that and you can vacuum pack it in a jar it works beautifully or fresh fruit. You can put a lot in here so get a half gallon jar that works fine and it will keep much longer. You can vacuum pack it in a bowl as well with a one of those lids that you may have seen them there are a silicone lid and you can vacuum packed that on as well. And then the straw and then you you seal around that and they make special lids to do that with this. Well I just eat the lettuce. You know big you write it pick it when you want it and then you don't have. I mean pick your food fresh you know time from garden to table should be minimal. Whenever possible. That's a funny thing to see. And if we really believe that look in Maine we still have kale that we're eating fresh from the garden. You've got to be careful what variety you get. And then for the rest. Ours is about gone not because of the weather. Although it's we've had it down to four above zero. It's gone because we ate it all and we have some in the greenhouse that we're just now starting but that's an unheated greenhouse and you can do like Ellie. Coleman says where you have the green house and then the row covers this year are kale was variety that so hearty NO row covers and it's done beautifully dark aboard da R K I B O R It's You've heard of winter bore perhaps it was developed from that dark outboard like you. Da R K I B O R. But don't buy at all. We haven't got our seed for next year. Yes we do Glenn said we do so. Go ahead and buy it where you get yours. No we don't have a booth we don't have anything to sell you. Yeah maybe carton we bought those seeds from a main company called fed Co They're an on line. Yeah OK Thank you Tom. So did. I sit back and preserve less is fine but what works even better is a clock that lets you get wet raining out put lettuce and and put that in plus you already have that plastic problem of cloth bag works beautifully and you can buy them for a lot of money or you can make your case that it can't be caught. OK what is wrong and then you get it wet writing it out put your last and that me he said Moise and French much longer than plastic. So that swash lettuce and you put it in your bag and. And refrigerated and refrigerated. My sister did hers and tea towels like that you actually went and ring out and then she put the lettuce leaves that were washed all lined up and then she'd roll it up and she'd actually put it in a bag like this and squeeze out all the air. And I'm telling you she said she had it for weeks at three weeks. So I don't know but you can't have any dirt on it. I mean you can't have any mold you can't have the the bad parts on it because it's enclosed you don't want to be deteriorating. OK yes. Yeah we we were talking about pressure canning and just using the Get the chart they gave you and your pressure canner for how long to pressure. You never Waterbath them to water neutral. Because you're going to risk botulism naturalism. So all of your neutral ph which is mostly your batch not tomatoes but most of your pressure. That is the temperature needs to be brought up much higher. So there's no actual assuming. Because that can kill you. Quick. Thank you. OK so some of you may choose to freeze your vegetables and those like green beans you would cut them up and blanch them have you heard of blanching vegetables. Usually that's about one minute you just put them in and it changes the texture on the outside of the green bean so that it so. You can cook it quite quickly when you take it out of your bag out of your ziploc and you just steam at Pershore time it's not like green beans take quite a bit of time compared to kale. To make them tender. So that that helps that the process of cooking might be much shorter. We've week freeze a lot of our berries. And I think the vacuum packing is a great idea because you get a lot of this frozen condensation of the water from the berries around them otherwise. I think that's great. I tried it but it didn't and big sucker. It's kind of rigorous you know my serves you breathe the air you breathe the air you can be human. Now dirtier than if you get a human body. It will always get infected by rarely so it's encouraging one big reason in the news. But yes yes yes it's just so you're saying Pomona pectin. Which is a low sugar requires just you can do low sugar or no sweeteners with Pomona pectin which you can get on line. I have not tried canning just regular fruits with Chia or. Meant. But I don't think it's I think that's great. You're doing and it's working. Have you ever tried taken for taking frozen berries and just letting chopping up some dried pineapple. In the bottom of your blender and putting your berries on top of them and letting them rehired to rehydrate the pineapple overnight and then you blend it in the morning. It makes a fresh non-sweet Well it has a dried pineapple. But it's sweetened with a dry pineapple and has incredible flavor. They usually real pleasure that G.M. is it does not keep well yeah that's right because you eat it up and then a day. That's right. But the best grass theory. You can every you take rings of dried plain Apple. It's about three worrying for sixteen ounces of berries you're break him up throw him in the blender pour the frozen raspberries or fresh overdone matter. Let it sit overnight to soften the plain Apple blend and I'm telling you that stuff that's really you know they won't they don't over in ice and they're frozen. They just I often take mine out and leave them in a bowl because sometimes it leaks a little bit. So yeah there is fine in the morning. You can use them and you. More likely to enjoy them in the winter if they're not cold really cold and I like the idea of the sauce without cooking it as you're dealing with the raw berries. It's really great. Do you drive the pineapple or do you get that somewhere. Is it you doesn't have a sweetener in it usually has and it's just. OK All right. I just want to talk a little bit about storing vegetables. You know like to Tadros if you're going to grow garden are you going to grow gardens. OK So white potatoes. You can extend their season and you want to grow enough that you can eat them. When you harvest them you can have even baby potatoes but when you harvest them all. What you need to do is some point right. When the plants back. You're going to harvest them. And you want to keep them. So you want to make sure you're keeping them well in a good way they like cool temperatures and they like high humidity white potatoes. OK that's different storage needs for different vegetables. So the sweet potatoes. They need a warm environment in fact they do great with just your room temperature in your home. And you're going to keep them in a drier environment. OK so they're not stored in the same place. It's a drier and warmer for the sweet potato and it's the same for winter squash. Winter squash likes it drier and warmer so that we keep ours in our house. You don't want to spend extra money trying to store your things that you can use your home and put them in a box or put them in a ventilated bin and put them like near your kitchen. It depends how warm you keep your house. We have a wood stove and there's areas of our house that are colder. And Linda has a place that she come to tell us about you know how you keep some things coal. Old. Where defying but we have we have a small house. Thankfully the center of it is large but the way we have a bedroom that's at the far end away from also I wouldn't eat and so it's cold and so I just have little boxes in there and all of my stored vegetables are in there. And it's amazing how tolerant vegetables can be because I have tomatoes garlic. They're all they're just off all in there in my little little boxes and. It's yeah. I I keep I kept tomatoes until now we brought tomatoes to camp meeting to eat the sandwiches. So I just found a place that was cool. So they went right been really really fast and put the bins all on top of each other. Tried to choose the coolest place in our home. Garlic and onions. So there's a third way they like it cold. And they like it dry. On the drier side not humid. OK that's the onions and garlic. So those three whip those are three different ways of doing it right that the white potatoes are cold. And humid. The sweet potatoes and winter squash are warm and dry. And then the onions and garlic are what they can they say they say they stay best at thirty two degrees. That's cool. You know they don't want to freeze them. But they liked it. They can be in the refrigerator for seed garlic we keep them in the refrigerator. Often there's too many things in the refrigerator better off gassing and the paper of the garlic will go wetter. You know what I mean they really need to be in a dryer in. Vironment. OK any questions. Yes that's a totally different beasts Yeah I can give you a link to I'm going to just go ahead and open up that. Were any of you learning about how to cure sweet potatoes. You know how to do that you are here at the sweet potato when they need to be at eighty five degrees for four days. And if your home gardener. Just choose the bathroom a small space that you can heat. You don't want to be wasting electricity and heat your whole house to eighty five degrees. Nobody's going to want to be in there. So you're in this just to a small space right. Eighty five degrees for four days and then take them out and then you're going to store them that way we suggested OK yeah. Let's see if it is like a dry air. Which we don't have our HILES is that high humidity. So you just keep it in your home. They keep Well the main thing for storing things is to get all the bad. Plants out before you store them and the other words are going to go through your white potatoes and take anything out. That's blemished and you can use those right away. Right. Cut off the bad make roasted potatoes roasted vegetables are the most amazing thing to eat. Aren't they. Yeah. Yes eighty five. Automatic. Is Yes thank you thank you for that. Yes we're going to drip the faucet in the bathroom to get the humidity. But you need. OK just. Just on dripping for four days. So you don't want to use your main bathroom for that. Well it needs to be a big enough bathroom. That you can handle what you have to do you know it's OK friends will understand where farmers are right you can give them some of the right. I want to talk to you about carrots. Right. Because they are. In your bin. We would do better. So they have some ventilation if you can get a vegetable been that has ventilation. I think that once they're cured though you can put them in cardboard boxes curing means you're bringing the sugar. It's raising the sugar level in the plant and they keep longer and they have better taste. If you put them at eighty five degrees for four days. Yes. Yes a lot sweeter and they keep longer. Yet it needs humidity for the curing process and I'd forgotten that my sister here in Miami. You're just going to drip the water from the faucet in the bathroom that you're curing the sweet potatoes in. Yeah. Just for that on an automatic set at eighty five degrees. You don't have to cure them but you can you keep them attic cool environment fifty degrees. OK just yeah it can take. Yeah yeah. In the dark. I put them in a box. I just leave them in there because you don't want them to be rooting all organic plants will start rooting again and I just go through my potatoes and I take out the wrinkly ones first to eat. I take off the the little sprouts to maintain their their ability to stay for a while. We've kept them in cellars that have worked well because they like high humidity the white potatoes and we've put them in a sack you know how people store vegetables and sacks. Yeah. We put them in a sack and just tie up the top. So no animals would get in there. They did really well yeah but you want to go through them they're harder to go through in a sack. If something spoiling if you don't have time to go through them. You're going to have spoilage. You need to go through your things regularly to make sure that you're taking out the ones that are needing to be used. OK. Yeah I was going to tell you about how to keep your carrots carrots beets. And. Light they like it all so cold and they like it trying to remember here. Is just going over these I want to make sure I don't get it wrong. Dick carrots do not like to be in the same place with fruits that changes their sweetness quickly. Yeah. Let's see. So it would be carrots they. They like to be cool. I think they just have almost the same requirements as the garlic they like to be at thirty two degrees if you're going to keep them the longest time period and they like it at very high humidity they can be stored for seven to nine months. You can put them in sand. Do you come talk about that. Cold and humid the potatoes the bee. And what was the last one is a carrots. Yeah potatoes beets and carrots of the same lot we don't wash anything until you're ready to eat it basically. Much better with the dirt on the dirt on them keep the dirt on them and our white wash vegetables. When did you want to OK that to that cover most of it. OK I will just give you the link share winter vegetable project. Project winter vegetable project. That's close with prayer. Our Heavenly Father. The crops that you pray that our hearts kept all that we don't actually a certain environment for us to thrive spiritually and we thank you for giving us the power in Jesus media was brought to you by a website dedicated to spreading God's word through and much more if you would like to know more about more service Visit W W W.


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