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The Habenero are too hot, with too little flavor in return, for me. I smoke my own chipotles from the traditional open pollinated Jalapenos and can some in adobo sauce and dry many for later or grinding into powder. I make many hot sauces, some fermented and some not. My mainstays are a few...

Garlic loves compost! and growing lettuce between a double row of garlic will keep the weeds down between the garlic and thrive there! Softneck does indeed keep better for me and I keep it braided or loose in a wire basket in my kitchen with no problem for it lasting through the winter until...

I can relishes, preserves, sauces and a wide variety of foods, but now I am dehydrating more and more. It is easy and the products keeps good food quality for three years in a bag or jar or seven years vacuum packed! Fresh grated horseradish with just white vinegar and salt is hard to beat and...

I am going to concentrate on eating or giving away more of my canned goodies , so that I can reuse the jars and eat the food in prime condition. I also am running out of storage space for the jars as the new is added to old stock. I discovered and am enjoying some old marmalade I found from...

I dehydrate some figs, and a variety of peppers every day until frost. My little freezer is packed full year round, so I dehydrate and can more, than freeze. Also, we have frequent power failures and the freezer is a less secure storage method long term for us. dehydrated foods stay good up to...

I have heirloom apples for the south (and elsewhere for most) Black Twig, Grimes Golden, Aunt Rachel, Joseph, Old Fashion Winesap and one unknown variety. It is very difficult to grow pretty apples here due to the hot , humid climate and the insects and fungus disease pressure, from a long warm...

I made pickled beets, back in June, 7 pints and 3 quarts. We have already eaten all but 1 jar! I did give my Grandson and a friend, a quart each. I should of planted/pickled more! Obviously, I love beets! Borsch is also a favorite. I have never dehydrated any. How do you use them when dried? I...

I had big plans for today, but they fizzled with the contrary weather and resulting conditions. I will continue some dehydrating asst. tomatoes after I empty the herbs from earlier. I planned, to make chipotles this week, again. Maybe, tomorrow. I am just lazy today!

I dried a gallon baggie full of cut up, Joe's Long Cayenne peppers today, so far and have 5 trays of Genovese basil drying now.

I have a mid size Excalibur dehydrator. It has 5, 15 x 15 inch trays, many labeled settings for temps, and works well. Drying times of course varies , according to the moisture, subject thickness and heat setting that is appropriate for the food item. Be sure and order silicon sheets for wet...

My freezer groans under the weight it is subjected to! I am fatigued and over cooked, by my canning efforts! I am dehydrating more for long term storage, now, and find it easier and it can preserve the food longer, if properly packaged for storage. If you use vac bags, an oxygen absorber and...

Thanks for this thread BReeder! I love to see young people getting interested in traditional growing, harvesting, storing and preparing of foods! This thread encourages that and is great REading ! I started canning, smoking, drying and cooking with my Mom, in the 1950's and 60's and still do it...