Thank you for putting this out there! I too, am guilty of the same mistakes when it comes to dehydrating. I had carrots, green peas, green beans, and whole kernal corn in the dehydrator at same time. I left all of it in there even tho I had each veggie on separate trays. My corn ended up being too hard, wouldn't rehydrate to where you could eat it easily. So, I ground it up into cornmeal so it didn't go to waste. But I am continuously learning from my mistakes. I appreciate your teaching on this!
@@foodprepguide Btw...I made the mistake of not blanching my potatoes the first time I dehydrated them and got the same result you did. Lol! Live and learn!
I pray your parents are so proud of you! For your age, you are a rare and special person. You are truly appreciated & a wealth of information ❤ 🙌🏻 *new subscriber 😉
I was laughing about the acidic tomatoes. The one complaint I've heard old folks (like me) say after eating raw tomatoes, that I've NEVER heard from younger people, is "this tomato is too sweet" meaning of course, not acidic enough for their taste. I've heard it about corn too. "It doesn't even taste like corn anymore!" 🤣
New subscriber here. Thank you for all of your helpful information. Watching your videos is like sitting down with a great friend who genuinely cares, and helping you live your best food life.
I got gray potatoes the first time I dehydrated them. I powdered them and put them in soups or gravy etc. I just couldn’t throw them out and it actually worked well as a bit of thickener. I don’t blanch frozen potatoes…..like hash browns I buy when they’re on sale that are packaged. I just throw them on the dehydrator frozen and there hasn’t been a problem. They’re probably already blanched in the packaging process.
Thanks for the tips! I do still quickly blanch my potatoes for canning. I feel like it gets rid of the excess starch and has better texture than not blanched but I have picky eaters in the family. Might not be an issue for everyone. Thanks again for the helpful information!!
I now put leftover pineapple from a can in my freezer to use later also beef stock liquid I now freeze what I don’t use I would love to store more but don’t have a lot of storage I live in state housing in western Australia I’m a fulltime carer for my son I now make our bread but I live on about 400 a week to pay everything it’s hard I crochet my mats etc
If you have a glass fronted cabinet, tape cut out black garbage can bags inside to prevent light from getting to your canned goods. It is super cheap and doesn't look bad at all. I've blanched and not blanched potatoes and they still turn brown so given up on blanching. Couple days ago, we had some in a ground beef and mushroom dish so the off color was fine.
ForJars lids don't work for me, simmering or not simmering. Every time I used them I get 50% rate seal, is so frustrating and I quit using snd buying them. I still have over 100 lids from them, that I bought back in 2021. My favorite brand is Superb, every lid seal so far, and I have used over 250 lids, so far.
Great tips from the younger generation and I have been canning for over 40 years. You go girl! Teach them well ❤
That's a true encouragement coming from an experienced canner like you. Thank you! ❤️
Wow....that helps! I'm famous for testing the food as soon as I take it out! I wondered why my tomatoes were leathery and not crunchy. Now I know why!
Thank you for explaining about the reason we can't water bath can all tomatoes these days. Your explanation makes total sense.
Glad it was helpful!
Thank you for putting this out there! I too, am guilty of the same mistakes when it comes to dehydrating. I had carrots, green peas, green beans, and whole kernal corn in the dehydrator at same time. I left all of it in there even tho I had each veggie on separate trays. My corn ended up being too hard, wouldn't rehydrate to where you could eat it easily. So, I ground it up into cornmeal so it didn't go to waste. But I am continuously learning from my mistakes. I appreciate your teaching on this!
What a great way to not waste food! I'm continuously learning, too. Thank you for watching & commenting. ❤️
@@foodprepguide Btw...I made the mistake of not blanching my potatoes the first time I dehydrated them and got the same result you did. Lol! Live and learn!
Thank you for the tips
I pray your parents are so proud of you! For your age, you are a rare and special person. You are truly appreciated & a wealth of information ❤ 🙌🏻 *new subscriber 😉
Thank you for your kind encouragement! ❤️ I’m blessed with amazing, supportive parents. Welcome to the channel! 👏
I was laughing about the acidic tomatoes. The one complaint I've heard old folks (like me) say after eating raw tomatoes, that I've NEVER heard from younger people, is "this tomato is too sweet" meaning of course, not acidic enough for their taste. I've heard it about corn too. "It doesn't even taste like corn anymore!" 🤣
Great tips!
great info
I am in my sixties and you are teaching me things. Thank you ❤
My pleasure! ❤️
New subscriber here. Thank you for all of your helpful information. Watching your videos is like sitting down with a great friend who genuinely cares, and helping you live your best food life.
What a blessing to hear! Welcome to the channel. 👋
Such great info! So profitable to have the explanation of why we do what we do. Thank you!
I got gray potatoes the first time I dehydrated them. I powdered them and put them in soups or gravy etc. I just couldn’t throw them out and it actually worked well as a bit of thickener. I don’t blanch frozen potatoes…..like hash browns I buy when they’re on sale that are packaged. I just throw them on the dehydrator frozen and there hasn’t been a problem. They’re probably already blanched in the packaging process.
Great idea! Yes, packaged frozen foods from the store are blanched. Such a great way to produce shelf-stable foods fast!
Thanks for the tips! I do still quickly blanch my potatoes for canning. I feel like it gets rid of the excess starch and has better texture than not blanched but I have picky eaters in the family. Might not be an issue for everyone. Thanks again for the helpful information!!
That definitely makes sense, and I may try blanching my next time so I can compare the results. Thanks! 🙂
I now put leftover pineapple from a can in my freezer to use later also beef stock liquid I now freeze what I don’t use I would love to store more but don’t have a lot of storage I live in state housing in western Australia I’m a fulltime carer for my son I now make our bread but I live on about 400 a week to pay everything it’s hard I crochet my mats etc
Thank you. Very helpful as usual.
Glad to hear it! ❤️
If you have a glass fronted cabinet, tape cut out black garbage can bags inside to prevent light from getting to your canned goods. It is super cheap and doesn't look bad at all.
I've blanched and not blanched potatoes and they still turn brown so given up on blanching. Couple days ago, we had some in a ground beef and mushroom dish so the off color was fine.
Great tip!
Yes, good information.
Don't forget to like this video.
Thank you! 😊
Our turnips and rutabagas turned gray when we didn't blanch them before pressure canning. 🥴
Yikes! I've never canned those two items. Thanks for passing that along! :)
Buy a ph tester, anything under 4.6 is safe from botulism. So far I have found my spaghetti sauce to be around 4.0.
ForJars lids don't work for me, simmering or not simmering.
Every time I used them I get 50% rate seal, is so frustrating and I quit using snd buying them.
I still have over 100 lids from them, that I bought back in 2021.
My favorite brand is Superb, every lid seal so far, and I have used over 250 lids, so far.
Wow!! That has never happened to me. That really stinks. 😔 Glad you’ve found a great alternative for you. I’ve heard good things about Superb.