A Little Dehydrating

 Well, we did it. We purchased another dehydrator to add to our arsenal of machines. This one is a stainless steel one with 10 racks. The drying are is larger than my largest Excalibur and a good 20 years newer. Yah - we thought it was time to get a new one. Mind you, there's noting wrong with the Excalibur, it's just we wanted to try this one and the price was unbeatable. I am not exactly loving it - and prefer the old one to this one, but I have to give it a fair chance. One issue I have is that it is digital verses my older dial model. When the power goes out, even for a few seconds, it is off for good. That's a definite drawback when I'm in the middle of drying something and the power goes off in the middle of the night. Setting the time and temperature is another thing I must learn. The unit is extremely quiet, so I have a hard time telling if it is running. Yes, I know it's a learning curve and will take a bit of time. 

So, to test this machine out, I've dehydrated a few things - garlic scapes, frozen green beans, and mint. I ground the scapes into a powder and will be using them for flavoring my soups, stews, eggs, etc. I am conditioning everything now, and then they will be sealed and find a permanent spot on my shelf.

 

I lined the tray with parchment paper.

I got out my old Ronco dehydrator to make some Minute Rice. No reason to use the big ones for just a couple of the trays. The Ronco is nice because I can add and take away trays at will, making it exactly the size I need. Now, back to the rice... My son thinks I can by a box cheaper than making it, but I know exactly what is in it, and when I making up a batch of rice to eat, I just make a bit more to dry. My rice has only 2 ingredients: rice and water (I know where both came from) and I'm sure the cost is cheaper than the store brand even with the electricity used. It doesn't take long at all to dry and I like having some on hand to use in my dry-mix meals. If I want to make some plain minute type rice, I just pour it out and add hot water - one for one. 

.The finished product

Time to Get Serious

I cannot believe that life has changed so much in the past few years. I look at the world now and I cannot say that I recognize it any more. I imagine that is what my grandmother thought when she was looking at the world when the Great Depression hit. She had 8 children to raise. She was luckier than some, as my grandparents lived on a farm, but still, money and shortages still would have affected them greatly. 

At times, I wish my grandparents and parents were still here. I could definitely use their wise words of wisdom. Yet, I'm also happy they are not here, so they don't have to see the problems the world is facing. They had their trials and hardships and I hope I've paid enough attention to all their stories of those times.

I have to admit, my skills had gotten a bit rusty. The kids grew up and penny-pinching wasn't as necessary, so I got a bit comfortable and didn't mind my pennies as much as I used to. Guess it looks like we'll be going back to that challenge again. I'm not complaining, because I used to really love the challenge of seeing how far my money could stretch. Hubby used to tell everyone that he found someone cheaper than he was and I took that as a great compliment!

All over YouTube, you can find preppers giving their doomsday advice. Some of their videos are downright scary! Should we put things up? Sure - you find something on sale, you buy a few, but ONLY if you used that item. I've seen the lists of things to store and some are really off the wall. If you don't use certain things, don't buy and store it for a time when you think you will need it. Food storage needs to be rotated and used. 

If I find fresh foods like carrots, celery, etc at a great price on sale, I'll buy extra, dehydrate it and put it aside for making my own mixes or for soups, stews, or anything I need to cook awhile that has a water base. I've found times that the grocery store didn't have celery when I needed it, so I turned to the dehydrated jar I had on the shelf. Thank heavens there was some there! I know you can freeze these things, but freezer burn and freezer space can be an issue. Dehydrating is better for me in the long run. I also dehydrate frozen veggies I find on sale. No blanching or prep work - just dump on the racks, rinse and dehydrate. Another way to save money without worrying if you have freezer space!

 I heard people say they couldn't get canning jars or supplies. With dehydrating, you don't need them. Any glass jar that has a lid with a rubber seal (the ones that pop when you open them) will work. For long term storage, you can use a vacuum sealer or oxygen absorbers to give them a decent seal until you are ready to use them.

I have always done this as a way of life - not to prep and not for doomsday. These were the methods I used to save money and get me from sale to sale. I learned to cook from what was on hand and never did a menu when I purchased the items needed for the menu. That's how Mom cooked and I still do it to this day.

I am looking forward to getting down to business again and challenging myself to a tighter budget. Sounds strange as other complain, but challenges keep life interesting!

Pantry Reflections

When it comes to out pantry, I don't stock for doomsday or any great disasters, but instead, I do it for convenience, taste, and knowing what is in the food we eat. I prefer to grow what we need and use, but there are things I can't grow, crop failures, etc. Then I buy from the Farmer's market or from people I know, and sometimes I find great sales at the grocery store that are too irresistible to pass up.

This year was a learning curve for me in many aspects of putting things up. First, there's the issue of age and slowing down. I used to stock up during the canning season - summer and autumn. It was intense and many hours in the kitchen. Notice, I said used to. I followed my mother's example of how and when to can and that model was productive, but exhausting. Now, I work on my pantry all year. Sure, there will be things I won't be able to put up, but many that I can.

One of the things Mom did was freeze and can a LOT. I can't really freeze things because of the lack of freezer space. We have the fridge freezer, and that's it. I've been concentrating more on canning and dehydrating. That's been another learning curve, because freezing was what I thought was the best way to go and the taste was close to fresh. With freezing, there is a downside... freezer burn. That will not only leave your food tasting nasty, but will ruin all your hard work in just a few month's time. A FoodSaver or other method of vacuum packing will fix that, but there's still the issue of storage and the cost of keeping a freezer running. Then there's the issue of a power outage - you can lose everything depending on how long the power is out and what time of year it happens.

So, I've been concentrating on other methods of storage. Dehydrating is one that I find fun and quite amazing. I can dehydrate green beans and they get so much smaller, store for a long time in a vacuum sealed jar, and taste darn near like fresh when re-hydrated. I've been experimenting with drying and cooking quite a few veggies this year and have been quite pleased with the result. So far, I've done:

Potatoes - both sliced and shredded

Green Beans

Mixed Vegetables

Corn
Cabbage
Carrots

Mushrooms

Onions

Bell Peppers - all colors

Celery

Celery Leaves

Peas

Squash

Chives

Spearmint
Apples - both sliced and diced

Bananas

Grapes - red and white seedless

Pineapple
Clementine slices

One of the things that I like doing is buying frozen vegetables on sale. I don't have freezer space for them, but that's ok. I bring them home, open the bag and pour them onto my dehydrator trays, give them a good rinse, drain and then put in the dehydrator. They have already been blanched and cut up, so there's really no work to doing them this way. When done, just put in jars and vacuum seal. They will last for a LONG time on the shelf as long as they stay vacuum sealed.

The list will certainly get longer as I try my hand at more items. I dehydrate all year long and continuously use from my pantry as well. I'm always rotating. Like I said - it's not for stocking for a disaster, but for using and having better quality ingredients.