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There will be some with the water soluable vitamins like vitamin C, but a lot of it is preserved. If it was being prepared in a pan for example, it would be exposed to a lot more heat than when it is dehydrated. Hope this helps!

Sorry I don't have it in weight. The next time I make it I will be sure to get weight and add it to the video.

That'd be fantastic!

Not yet! Was going to make some more tomorrow so I'll try to capture it!

If stored correctly it should last 6-12 months. Fridge storage would be longer, more like 1-2 years. If keeping it at room temperature, consider vacuum sealing it until you're ready to start using. Or split it up into several jars so the one open will be open maybe a month. That's what I'd do anyway!

Yummm....

Wow, that is so great to know! Thanks for sharing that!

I put them in the oven to condition. If consuming soon it isn't entirely necessary in my opinion but I've just been doing it with most things. You can put them in the dehydrator for another 30 min or so but again not always necessary, especially if you have a good idea of the moisture level.

Jams and jellies are a great starting point. They can be tricky sometimes with texture or set, but it's a simple process so it's good in that way. Good luck!

The spice is not intense at all in my opinion and I have a relatively low tolerance for it. It's just the right amount where you detect it and the flavor from it.

Simple is so good with squash! Love your way of preparing it!

Oh bummer! There will be more...I was shocked it was so long 😂 Had to just go ahead and get it rolling. Will be fun to see you at them!

I didn't write down the exact recipe for these meals. For the chicken tandoori, that one is from the freezer meals 101 gals and it's on their website. The rest of the meals were made the way we normally do and then showed how to make them/use them as a freezer meal. Have you done freezer meals before and are looking for recipes to do these or similar? Or just looking for recipes?

@ Thank you for your response. I love your channel was admittedly binge-watching your videos in the middle of the night, lol. I know who Christie and Sharla are with Freezer Meals 101 and I’m a Club Member there. I am a foodie💗 and I also deal with physical limitations so freezer meals are really a blessing for us. I’m interested in recipes that aren’t just casseroles), variety in cuisine (I looove curries), and all kinds of food preservation. Making yummy and hopefully nutritious food is how I love my many children and grandchildren and friends💞

​@nadinefrandsen6087 that's such a beautiful way to show and give love! Curries are so good. You have me thinking to expand beyond just the one we do 😅

@@thecitysteadkitchen💗💗💗💗 I’ll definitely be looking for more videos from you. Sending wishes for a wonderful Holiday and Christmas season to you and your family🎄💕

​@@nadinefrandsen6087 sending the same to you and yours!

Our main use is in Smoothies but you can bake with it, make Sauces for sweet or Savory dishes, add to Pancakes, with granola and yogurt, just with yogurt....

Oh yes, the food processor is perfect for all of those!

I did not, mainly because I'm not concerned about rehydration and we will be consuming these in a short amount of time. If not for these factors, I would have. My next batch will be kept for longer and I plan to blanch first

@@thecitysteadkitchen Thank you.

So glad you found it helpful!

😂😂 this is so awesome! Both that you have some dulse flakes and the new grocer!

That is so sweet of you say that! Conditioning: it's a way to just extra ensure dryness of food when dehydrating. For powders it's the oven process for sliced foods it's a little different but it's mainly a way to ensure either even distribution of any lingering moisture or in the case of powdering, to ensure there isn't any. It also keeps things more free flowing in the jars, evidently. Keep in mind everything I'm doing is for short term storage while also optimizing the vitamin/mineral/nutrient preservation. When working with pieces of these foods, some can be larger or some can have higher moisture content, anything not dehydrated can lead to spoilage. Also the stackable dehydrators require tray rotation as some are closer to the fan and heat source which I'd imagine has the ability to create variable results. Mine has the fan and heat coming from the back and really does do a great even job. I hope this helps!

@@thecitysteadkitchen thank you so much for this!! This helps me so much!

You're so kind! That sounds like a great use for it. I love how it makes it so much easier size wise to store too! Our CSA cabbage heads were all smaller like this but I am going to put in a bulk order to get more volume. Hope you like how it turns out!

Thank you!! And glad you enjoy them! So blanching, this is really interesting and now I might have to do a comparison and give it a try. I get impatient sometimes so fewer steps are a plus for me, but that doesn't mean that's how I should keep going. With some quick research blanching can help with bioavailability...and also with rehydration. Evidently without blanching, cabbage can get rubbery when rehydrated. I haven't tried it that way, and using the powder, texture isn't a factor at all. But this is so interesting, going to do some testing and I appreciate you bringing this up!

Awesome, so glad! It really won't ever go bad if it's properly dehydrated and stored. I think nutritionally it'd be best sooner than later. I'd say within 12-18 months at most. We will go through this much quicker!

Oh yay!!! I bought greens a few times but never kept it up. Making your own is better for so many reasons! Good luck if you dive in!

This great. Do you have a video on loading the dehydrator?

​@@johndavis7718 there are some you can see the loading but its the same every time. For greens i stack them 1-2" high.

Thank you! I'm happy to be back and to know my info is helpful!

Stays completely loose and freeflowing!

I really don't add it to food when I cook. We take usually 2-4 as capsules when we take them. I haven't done the math to see how many more we could take per day for the sort of max for liver intake but I know the amount we do isn't anywhere near the max.

😂 I love it! It's pretty incredible!

Canning lid manufacturers usually say a between 12-18 months. However, properly canned food should last way way longer than that. I've personally only 1 time ever came across a jar where the seal didn't keep tight after the entire canning process was completed.

Honestly it's how long it takes to cool. 2-3 is plenty. Bigger batches will take longer.

Welcome! Are you looking for them specific to this recipe or are you wondering if I have canning tutorials?

@@thecitysteadkitchen Canning tutorials

This is the only tutorial type thing I have done: ruclips.net/video/UOILNjYae0w/видео.htmlsi=PHBZrh1tfxNTHLBU I also do talk through some of the canning steps as I can in other videos but not always. Hope this helps!

Glad you like it! Let's just say I've never had it go bad...I think it's pretty similar to how you'd treat a bottle from the store.

Thank you and happy canning!

I actually have 4 of these shelves and for most uses I don't need all 6 to fit the things I'm storing so I was able to put a lot more on my canning unit.

Thank you! It always feels better when I work that way.

Love everything you said here. And yes, buying things just because they sound good!

This hot pasteurizing you're describing sounds like "open kettle canning." Which is, something hot going in sterilized containers and then let to seal on their own without additional boiling or processing at all. Processing through canning usually means that after something has been put in a jar, it is put back in water or a pressure canner for a specified period of time. I don't do open kettle with my mustards, maybe there are people who do, I'm just not sure. Because my experience is only with putting them through the canner, that is my recommendation.

@@thecitysteadkitchen Thank you

What a great schedule!!

@@thecitysteadkitchen The kids would complain bitterly if the meal order got out of sync or was changed. We were on a very, very tight budget and doing this got us through some very lean years.

@@janejdough2230 Its great to have everyone on board though!

@@thecitysteadkitchen Children were young enough .. would get unset if the expected meal was not on the proper day.. haha

@@janejdough2230 😂

Maybe slughtly more time to actually suction down but not always. They require the same amount of time to sit undisturbed after being assembled, which is 24 hours or until the jars have completely cooled down.

Yes that would have been helpful. I try to respect the authors work of the book I work out of. Unlike Canning recipes which can be found as an industry standard, The Joy of Pickling was put together by an individual. It was 1.5 T

That might work to use a large slice to cover the top! I haven't done that but I prefer to keep things submerged with a non food item or in the case that it's a quick ferment and I'll be tending to it a lot, I'll leave it alone. I do peel the radish before pickling!

I've never had an issue with them being bitter. I'd make sure the blossom end is removed. That'd be my best guess for flavor (and texture) changing

@@thecitysteadkitchen thank you

I cut the bloom top off and rub it on the cut part of the cucumber you will see a foamy white substance come out this will help with bitterness