The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
sp_Search Search
Advanced Search
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

sp_Search Search
Go to Bottom
No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Dehydrating Resourses
Thu 1-Nov-12
4:02 am
Avatar
Michelle from Oregon
Oregon, USA

Councillor
Members
Forum Posts: 1343
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline
sp_Facebook
Go to Top
1sp_Permalink sp_Print

I came across a wonderful blog today!
Everything you ever wanted to know about dehydrating and then some!

Dehydrating Way Beyond Jerky

If you can't be a shining example, be a terrible warning!

Thu 1-Nov-12
11:12 am
Avatar
Hattie
Bucks/Oxon Border

Supreme Being
Members

New members
Forum Posts: 6920
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline
Go to Top
2sp_Permalink sp_Print

That is a great, Michelle, many thanks for posting it.

 

You might like this link for Raw Beetroot Crisps .....I made them & they were great, the vinegar made all the difference. 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sun 4-Nov-12
1:00 pm
Avatar
shelley
Guest
Guests
Go to Top
3sp_Permalink sp_Print

looks great!

thanks

Sun 4-Nov-12
8:20 pm
Avatar
JoannaS
Latvia

Supreme Being
Members
Forum Posts: 4800
Member Since:
Mon 21-Sep-09
sp_UserOfflineSmall Offline
sp_UserWebsite
Go to Top
4sp_Permalink sp_Print

Looks an interesting resource, thanks cheers

Mon 10-Dec-12
6:49 am
Avatar
Danny
Scarborough, England
Admin
Forum Posts: 5516
Member Since:
Sat 12-Aug-06
sp_UserOfflineSmall Offline
sp_Facebook
Go to Top
5sp_Permalink sp_Print

Good spot, Michelle. Lots of useful info in there.

I like this little nugget found under her blanching label:

I've read a variety of articles on blanching potatoes. I've seen recommendations of seven to ten minutes time. That is not blanching, it is cooking.

The purpose of blanching is to stop the normal enzyme changes that continue to ripen and eventually rot a food. This is done by heating the item in boiling water, then plunging them into cold water to stop the cooking process.

Never knowingly underfed

Mon 10-Dec-12
7:13 am
Avatar
SumpRat
Reading

Councillor
Members

New members
Forum Posts: 1034
Member Since:
Sun 7-Mar-10
sp_UserOfflineSmall Offline
sp_Twitter sp_Facebook
Go to Top
6sp_Permalink sp_Print

Thanks, very useful.

A well fed rat is a HappyRat    A smile a day keeps the psychiatrist away.

No permission to create posts
sp_Feed All RSS
Go to top
Forum Timezone: Europe/London

Most Users Ever Online: 767

Currently Online:
42 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10532

danast: 10232

Aly: 9516

Sooliz: 8084

Hattie: 6920

Ambersparkle: 6699

JoannaS: 4800

Terrier: 4518

eileen54: 4424

Xahha: 4231

Member Stats:

Guest Posters: 10

Members: 15883

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2271

Posts: 123053

Newest Members:

Robert Jackson, ningling2016, Hukkow, Kyle Edwards, Mrs_ff, Garcerir

Moderators: Toffeeapple: 16337, AdminTA: 10

Administrators: fn: 333, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder