I think one of the reasons I find your videos so interesting is that you do the research! I really like learning about the "WHY" of things! This was a wonderful video, educational. Thank you for sharing your knowledge! GOD bless
Wow, There is nothing like old school information. Tried and tested for sure and this shows how we must not stop teaching and learning from those who know. Thank you Pam for your research skills. They are spot on. Thank you so much for the information. It is well received.
We all will be dehydrating celery this week! A together project! So fun! Thank you dear woman for your transparency. As 76 years old and still putting up food it is a joy to learn new things all the time. The soda is a new one on me! Have a good day!!
@@tonileigh8660 I’m wondering about the amount of soda for I’ve heard a wide range of how much people ad as well as how long soaked in the baking soda. I’ll just play around with it.
I do a lot of celery dehydrating because, like you, I love putting it in everything I cook. My little booklet that came with my dehydrator also says to drop in baking soda but doesn't give specific amounts so this is timely. Love your micromoments!!
I heard baking soda contains aluminum as a stabilizer? I wonder if Alka Seltzer the antacid might do the trick? Btw does blanching involve anything into the boiling water for 30 seconds to 1 minute?
Dear Pam thanks you and your husband for going to the lengths that you do to assist others; you are doing the Lord's work. In the end y'all will literally have save lives. No great love has he then that he would lay down his life for his neighbor. God bless and keep you!
Ms. Pam, WOW, how interesting!!! I remember my mom washing greens (Collard Greens, Turnup Greens, and Mustard Greens) she told me it killed bugs on the leaves and kept the green color. Too cool!!! I guess the "Old Timey" ways of doing do have reasoning behind them. Thank you for sharing!!!
My Mom did the same thing, always washed fruits and veg in either baking soda water or white vinegar water. For the same reason, it "kept" the color and killed bugs and purged the dirt!
when I dehydrate celery I powder it and put it in my special powder that contains dehydrated parsley, green onion, chives, dill, onion, and garlic. I season almost everything I cook with this
It is awesome that you came across this old book. I remember the elders using baking soda also in greens (collards, turnips, etc) and root vegetables like turnip roots, parsnips and so on. They did this for canning and dehydrating. The soda was to not only set the color but drive out any remaining little critters and reduce gassiness. I really love your channel and appreciate all the time you put into the science behind preservation. You have officially replaced Alton Brown (haha).
Always happy to see you’ve posted a new Micro-Moment or a full video. Since I’m good on dehydrated celery for awhile, I’ll remember your hint of adding soda to the blanching water. Ive just started a fresh veggie soup and added in the celery leaves instead of tossing, because of your mention of the added flavor from them.
I always use the celery leaves, they’re the best part of the celery, IMO. I’ve always been surprised when I see people throwing it away. Same with leaves (and stems!) on the broccoli and I’m sure leaves on many other veggies could (and should!) be used, e.g. those left on cauliflowers etc…If you e.g. are making cauliflower and/or broccoli soup, why not include them? Throwing them away makes no sense. At least put them in your «broth/bouillon bag» in the freezer (a bag where you toss all peels, ends, corn cobs etc from veggie prepping, when you have a big bag full, you roast it, then cook it all for yummy, free veggie broth!)… 🤗
Thank you so much. I didn't know about blanching being needed for the dehydrator. 69 years old and still learning. Can't wait to see your soup in a jar ! I scored at local grocery last night. Beautiful fresh pineapples on sale for .25cents each. Also .9cents per pound for sweet potatoes. I loaded up getting ready to freeze dry and can. What a great deal !!
My English grandmother used to put bi-carb in the water to boil green beans and brussels sprouts at Christmas time. They were bloody awful because she boiled the living daylights out of them but they were still lovely and green! Haha. I have loads of cookbooks and many are from the 70s and my adult daughter said once, "get rid of them mum, they're ancient!" I told her they might be ancient but there are many pearls of wisdom hiding in those books. Thanks for the tip. Cheers from Oz! 🦘
This was very interesting. I just put 2#’s of celery in the dehydrator this morning without baking soda, but I sure will use it with the next batch! This makes 5#’s that’s have dehydrated in the last month, for powder and for meals in jars. Can’t wait to see what recipes you will be using yours in!
great idea, ill try this. to be honest celery is probably my greatest success, ive never blanched it before, just cut it thin, dehydrate then grind, my celery salt is loved by all, next batch ill do it your way. thanks, john
I have learnt so much watching your channel. I dehydrate everything for our extended trips on the road travelling in our motorhome and also for our preps. Love your channel. New subscriber from London UK 👍
The booklet that came with my Nesco I bought last year says for celery: blanch in solution of 1/2 baking soda to 1 cup water....so glad you told us it was a teaspoon measure! Not suggested with green beans, but I put a note in my booklet for next season. Thanks Pam!
This is great to know! I just did one celery bunch but will remember this for the next time I do celery. Thank you so much for sharing this. Yes, the old ways may not always be perfect but many times, they knew what they were doing!
Wow! This is perfect timing. I ordered a dehydrator which should arrive tomorrow. My first project will be carrots and celery. Thanks! I just love your videos. I have learned so much from you.
I have that exact cookbook! I saved it but haven't read it fir awhile. I'm going to get it out again. I dehydrated many things in the past but just starting again. Thank you! I live your channels!!!
Hmmm, I have been dehydrating since early 1970s, and always add baking soda and sugar to my blanch water. I must have learned it from some book back then! Not sure what chemical reaction the sugar adds, but I always have nice color and flavor. I also use baking soda, sugar, and salt when blanching green beans or asparagus. It just seems to give me better, color, flavor, overall texture. It is so interesting to learn the science behind the guideline. There are NIH studies that show baking soda added to wash/soak water for lettuce and greens actually pull farming chemicals out of the greens. Since reading those studies, I always soak greens in baking soda water.
Perfect timing to see this! I just bought 6 bags of celery from Sam's today to blanch on Monday! (Between Sam's and Costco, I bought so much produce that my COSORI will be busy non-stop all week and then some!)
Thanks Pam! I just told my granddaughter that I would dehydrate some celery for her and I to have on hand for soups. I'm glad that I checked with you first!
I think I used to have that book but I must have given it away. Now I know why my celery didn't come out so good. I didn't blanch and that makes so much sense!. Thanks!!
I have that book & one of the 1st Excalibur’s my aunt handed them down to me in the 70’s!!! It is still going strong!!! She taught me inspired my love of all dehydrating!!
I just ordered the book, used of course. I am learning all this at the age of 57, growing up, no one I knew did any of this and as an adult, no one I know does any of this. Being disabled now and very limited funds, just doing my best to make do!
You have the best information. I love that you do research on everything like me! Other than this celery tip, today I learned to go check my vast collection of cookbooks and sure enough, I have that book! I’ve been looking for an old timey book on dehydrating and there it is. Looks like I may have bought it in the 70’s-it looks brand new. I probably bought it and stashed it away. So thank you. You saved me money today.
Yes, Pam enjoys knowing the older information, but is always looking in the research for newer methods and technologies to make the processes safe and reliable. Jim
Love the older ways. Even though we have found new ways to do things, sometimes we run across "gems" like this! Thanks for sharing your knowledge and and research with us. Will definitely use this on celery and green beans.
I will be trying this! BTW, i make use of my salad spinner when blanching veg for dehydrating. A good spin after a cold water cool down removes a great deal of water, reducing the drying time. Ive noticed also, that dehydrated celery gains some sturdiness for long cooking things like stews and chili - win win!
Warning: I tried this and perhaps I didn't do it 100% correctly, but I have dehydrated celery in water alone after blanching and used it a lot. After trying this, I won't do it again because it never rehydrates the way celery simply blanched in water does. It remains hard even after soaking it in water for 3 days. I don't recommend this, even if the color is prettier. Still, I am grateful to know this. Pam, keep up the good work; I do want people to know this in case they plan to dehydrate a whole lot of celery and expect it to rehydrate in hours the way it does using water only.
I think you are fabulous. You know things most don't and you are a treasure. You are learning new things and you are sharing and that's a gift. Thank you.
What a lovely memory you just gave me, I remember when I was small my nan would put bicarb in all the greens - beans, cabbage, sprouts - to keep the colour nice and bright. I'm going to start using it. Thank You :)
Thank you for your great videos. I just put 4 trays of blanched celery in the dehydrator this morning 🥲 next time I will definitely add the soda… thank you again
I just love the correct info you give on canning and dehydrating food. Unlike most others I have watched on youtube, you make me feel confident about preserving food. Before I found your videos I had no confidence in preserving food and did not feel comfortable when watching a lot of other people doing it the way they did it (like something just did not feel right). Thank you for all that you do to keep us food safe. I watch all your videos.
Thank you for this advice. My mother thought me to use a little bit of baking soda when I boil broccoli, it helps to keep it's colour vibrant. It is way more appetizing that way, with the beautiful bright colour. Really just a little that goes on the tip of a knife. I just bought a dehydrator, that my mum sent me the money for, as a birthday present (we live in different countries) and I will use this baking soda wisdom for dehidrating celery sticks for sure. Thank you. The best is if I write a note into my book, with the proper amount that your book suggest. I am a Hungarian mum, living in Scotland. I learned so much from you. I started pressure canning a while ago and dehydrating is my next one now. Did you know pressure canning is literally unknown in Europe? A few people know about it only and we can buy the Presto and recently the All American pressure canner from one source only in the UK, from a lovely lady. I fell in love with this kind of preservation. Venison, beef mince and rabbit are my most favorite ones. I find the peas very mushy from frozen peas. I had to make space in our freezer, so our raw milk can go in, so I pressure canned a big batch of frozen peas. I don't enjoy the taste and texture. But that is the only one thing so far I canned and I do not like it. This morning I just filled my 1st jar with dehydrated Wood Betony leaves, such a joy and happiness to experience this. Calendula flowers are in now. Peppers and celery sticks are the next to try. Thanks for all your amazing videos. Lots of love from Scotland. Xx
Oh thank you! I had quit beans, celery and broccoli due to the light brown color it developed. They say baking soda helps when soaking older dry beans like pinto ... ❤️
Well isn't that interesting?! Thanks, again 😊 I felt like I was right there in your kitchen! Your videos are informative, and you come across like a good friend (a really smart one!) So thankful for you!
I just got my dehydrator. Amazon deal all metal. Bpa. Free. By septree. Great reviews. It’s very. small 6 racks 85 bucks. I am a big fan. I will be getting into your mind and videos. . This is great information. I will be doing celery. This way. For sure. Next I will have to learn canning I got my presto 23 quart getting my tools books Hunting. Jars. A lot. etc. I will try it soon very intimated with all this. But I plunge in. At 65. To your videos. More and more.
OMG! Yes this is so very helpful and I thank you so much for making this video. For some reason (excess heat & Sun here in SW Arizona) I was not able to grow celery so I have to preserve store bought celery some how & now, with your help, I can do just that. I have learned SO MUCH from your videos - I can never thank you enough for all the teachings you bring. Judi
I’ve done this with my green beans for my cold green bean salad with red onions, bacon and Italian dressing but never thought to do with celery, how daft. In fact my dehydrator instructions says nothing about blanching. So thank you so very much for your research, depth of knowledge and for sharing, much appreciated.
I also have that same old book. I never really went through it as I purchased the book before I had a dehydrator. I guess I'll need to take a look through it and see if I come up with some gems. My son insists that if you put fresh fruits and vegetables in a baking soda bath and then rinse them off, it helps remove any residual chemicals and wax that may have been used on them. He tells me I only need to use 1 tsp. per gallon of water. Don't know if it works but figured it won't hurt. Thanks Pam
Whow!!! I’m so excited to try this .i can’t wait on the book ... you are so helpful is so much I do. Your ears are probably burning because I tell all my friends about you . (And your gadgets)
What a great tip! The wisdom of yesterday should not be discarded! I’m glad you found that treasure and shared it! Thank you.
AMEN! My mom and I were just talking about this today while fixing lunch and managing our leftovers😉
Like you, i am a why person. I can't thank you enough for all the work YOU put into my pantry jars!!
I think one of the reasons I find your videos so interesting is that you do the research! I really like learning about the "WHY" of things! This was a wonderful video, educational. Thank you for sharing your knowledge! GOD bless
You are very welcome.
Wow, There is nothing like old school information. Tried and tested for sure and this shows how we must not stop teaching and learning from those who know. Thank you Pam for your research skills. They are spot on. Thank you so much for the information. It is well received.
Thank you so much! I really appreciate that.
We all will be dehydrating celery this week! A together project! So fun! Thank you dear woman for your transparency. As 76 years old and still putting up food it is a joy to learn new things all the time. The soda is a new one on me! Have a good day!!
Thank you Dottie! You and I are about the same age only I have you by a year! I am 77!
I learned it from my grandmother, but we just put a teaspoon in the whole pot of water. It works on all green vegetables.
@@tonileigh8660 I’m wondering about the amount of soda for I’ve heard a wide range of how much people ad as well as how long soaked in the baking soda. I’ll just play around with it.
@@Dotalina33 that's the way my grandmother did everything in cooking and preserving. Play around with it until you find what works best for you.
@@RoseRedHomestead you look FANTASTIC! I am close to your age and think that being so active is a big plus. ❤
There is not a video that I watch that I don't glean something from your tests and expertise. Thank you so much.
That is so lovely to hear! Thank you so much--you made my day!
I do a lot of celery dehydrating because, like you, I love putting it in everything I cook. My little booklet that came with my dehydrator also says to drop in baking soda but doesn't give specific amounts so this is timely. Love your micromoments!!
So glad the info was useful.
I have dehydrated celery, blanching with a tablespoon of soda in two quarts of water. I haven’t noticed a difference in taste.
I've been doing it for years. I learned from my grandmother. It works with all green vegetables. I always just put one teaspoon per pot of water.
@@elizabethzern488 thank you for posting amounts.
I heard baking soda contains aluminum as a stabilizer? I wonder if Alka Seltzer the antacid might do the trick? Btw does blanching involve anything into the boiling water for 30 seconds to 1 minute?
Dear Pam thanks you and your husband for going to the lengths that you do to assist others; you are doing the Lord's work. In the end y'all will literally have save lives. No great love has he then that he would lay down his life for his neighbor. God bless and keep you!
Thank goodness I found this out before I do lots of celery. I always thought my other batches looked yucky really. Awesome
Ms. Pam, WOW, how interesting!!! I remember my mom washing greens (Collard Greens, Turnup Greens, and Mustard Greens) she told me it killed bugs on the leaves and kept the green color. Too cool!!! I guess the "Old Timey" ways of doing do have reasoning behind them. Thank you for sharing!!!
My Mom did the same thing, always washed fruits and veg in either baking soda water or white vinegar water. For the same reason, it "kept" the color and killed bugs and purged the dirt!
This could not have come at a better time!!! Today is celery dehydration day! Wow!
I actually have the food processor in the photo of equipment lol - just bought it brand new in a thrift store. It works.
when I dehydrate celery I powder it and put it in my special powder that contains dehydrated parsley, green onion, chives, dill, onion, and garlic. I season almost everything I cook with this
That sounds absolutely fabulous! Thanks for sharing.
It is awesome that you came across this old book. I remember the elders using baking soda also in greens (collards, turnips, etc) and root vegetables like turnip roots, parsnips and so on. They did this for canning and dehydrating. The soda was to not only set the color but drive out any remaining little critters and reduce gassiness.
I really love your channel and appreciate all the time you put into the science behind preservation. You have officially replaced Alton Brown (haha).
Thanks for the additional info, I wondered about other veg. I put vinegar in for washing veg but will try soda too. Pam is right beside Alton for me!
Thank you both! I appreciate that compliment.
Thank you. Agree that I would love to be learning and moving until the day the Lord calls me home. ~~Laura
Always happy to see you’ve posted a new Micro-Moment or a full video. Since I’m good on dehydrated celery for awhile, I’ll remember your hint of adding soda to the blanching water. Ive just started a fresh veggie soup and added in the celery leaves instead of tossing, because of your mention of the added flavor from them.
Sounds great! Thanks for sharing.
I always use the celery leaves, they’re the best part of the celery, IMO. I’ve always been surprised when I see people throwing it away. Same with leaves (and stems!) on the broccoli and I’m sure leaves on many other veggies could (and should!) be used, e.g. those left on cauliflowers etc…If you e.g. are making cauliflower and/or broccoli soup, why not include them? Throwing them away makes no sense. At least put them in your «broth/bouillon bag» in the freezer (a bag where you toss all peels, ends, corn cobs etc from veggie prepping, when you have a big bag full, you roast it, then cook it all for yummy, free veggie broth!)… 🤗
Thank you so much. I didn't know about blanching being needed for the dehydrator. 69 years old and still learning. Can't wait to see your soup in a jar !
I scored at local grocery last night. Beautiful fresh pineapples on sale for .25cents each. Also .9cents per pound for sweet potatoes.
I loaded up getting ready to freeze dry and can. What a great deal !!
Wow!! Nice score!
Oh my gosh--you really scored on those prices. Amazing. So glad you loaded up!
I just love those older books. Yes things do get updated from time to time but a lot of time the older ways pass the test of time.
I agree!
I’ll definitely add baking soda the next time I Blanche and dehydrate celery. Thank you for the advice!
My English grandmother used to put bi-carb in the water to boil green beans and brussels sprouts at Christmas time. They were bloody awful because she boiled the living daylights out of them but they were still lovely and green! Haha. I have loads of cookbooks and many are from the 70s and my adult daughter said once, "get rid of them mum, they're ancient!" I told her they might be ancient but there are many pearls of wisdom hiding in those books. Thanks for the tip. Cheers from Oz! 🦘
Nichola: Yes, we agree, the old books do have a lot of hidden wisdom. Jim
Great tip.
This was very interesting. I just put 2#’s of celery in the dehydrator this morning without baking soda, but I sure will use it with the next batch! This makes 5#’s that’s have dehydrated in the last month, for powder and for meals in jars. Can’t wait to see what recipes you will be using yours in!
great idea, ill try this. to be honest celery is probably my greatest success, ive never blanched it before, just cut it thin, dehydrate then grind, my celery salt is loved by all, next batch ill do it your way.
thanks, john
I have learnt so much watching your channel. I dehydrate everything for our extended trips on the road travelling in our motorhome and also for our preps. Love your channel. New subscriber from London UK 👍
PNLA: That is awesome! Jim
Wow….who knew. I have some of those books from the 70’s as well. I think I will be ready over the, again this winter. Thanks
You are welcome! Yes, I sure did a trip down memory lane when I picked this one up to read again.
Thank you-I love to learn new things too. That's one neat thing about you tube, lot's of folks teaching new things I wouldn't know otherwise.
The booklet that came with my Nesco I bought last year says for celery: blanch in solution of 1/2 baking soda to 1 cup water....so glad you told us it was a teaspoon measure! Not suggested with green beans, but I put a note in my booklet for next season. Thanks Pam!
So cool! Thank you for sharing that!
Your amazing! Who would have thought a tip from the 70's would be so great!
I thought so too! Thank you!
My grandmother always used baking soda when blanching so that’s what I’ve always done. Thanks for always teaching us the right ways ❤️
Art Creations: Thank you for sharing your experience with your grandmother and that you have followed her foot steps.
Jim
I learn something on every video you produce. You and your husband are the best. God Bless You
JIM: Thank you for watching our videos. Jim
This is great to know! I just did one celery bunch but will remember this for the next time I do celery. Thank you so much for sharing this. Yes, the old ways may not always be perfect but many times, they knew what they were doing!
Hey, THAT was a great rabbit hole you found! Thank you! I love when a chemical reaction has such a positive effect.
Glad you enjoyed it
💖 your channel, thank you for the info you share.
I just love you Pam and Jim. You have taught us so much! Thank you!
You are so welcome, Jim
Wow! This is perfect timing. I ordered a dehydrator which should arrive tomorrow. My first project will be carrots and celery. Thanks! I just love your videos. I have learned so much from you.
I may have that book in a box! We recently moved. What wisdom we must keep from the past. Thanks for sharing!
Karen: Thank you! Jim
LOVE YOUR INFORMATION!!! I turn to you before I try something new and your instruction gives me confidence. Thank you for always learning and sharing.
Glad it was helpful! Jim
All I can say is you are my go to for anything food😊
I have that exact cookbook! I saved it but haven't read it fir awhile. I'm going to get it out again. I dehydrated many things in the past but just starting again.
Thank you!
I live your channels!!!
Thanks for the blanching tip for celery and green beans!
Hmmm, I have been dehydrating since early 1970s, and always add baking soda and sugar to my blanch water. I must have learned it from some book back then! Not sure what chemical reaction the sugar adds, but I always have nice color and flavor. I also use baking soda, sugar, and salt when blanching green beans or asparagus. It just seems to give me better, color, flavor, overall texture. It is so interesting to learn the science behind the guideline. There are NIH studies that show baking soda added to wash/soak water for lettuce and greens actually pull farming chemicals out of the greens. Since reading those studies, I always soak greens in baking soda water.
Perfect timing to see this! I just bought 6 bags of celery from Sam's today to blanch on Monday!
(Between Sam's and Costco, I bought so much produce that my COSORI will be busy non-stop all week and then some!)
Sounds great! Jim
Thanks Pam! I just told my granddaughter that I would dehydrate some celery for her and I to have on hand for soups. I'm glad that I checked with you first!
I think I used to have that book but I must have given it away. Now I know why my celery didn't come out so good. I didn't blanch and that makes so much sense!. Thanks!!
You are welcome. Glad the information was useful.
Wow! I recently dehydrated my celery and it looks like your year old.....wow! I wrote this down!! Thanks for the info!
You are welcome.
Thank you for addressing the flavor of soda not tainting the celery flavor. That was my question. Appealing food makes a difference.
Melanie: We agree, it does make a difference when the food you see/eat is appealing. Thanks for watching. Jim
Wow awesome find .. Thanks for sharing.
Angie's: You are welcome! Jim
I have that book & one of the 1st Excalibur’s my aunt handed them down to me in the 70’s!!! It is still going strong!!! She taught me inspired my love of all dehydrating!!
Beverly: That is wonderful. Jim
I just ordered the book, used of course. I am learning all this at the age of 57, growing up, no one I knew did any of this and as an adult, no one I know does any of this. Being disabled now and very limited funds, just doing my best to make do!
I’ve said it before, but it warrants repeating, you are MARVELOUS! ❣️
Wow, thank you!
You have the best information. I love that you do research on everything like me! Other than this celery tip, today I learned to go check my vast collection of cookbooks and sure enough, I have that book! I’ve been looking for an old timey book on dehydrating and there it is. Looks like I may have bought it in the 70’s-it looks brand new. I probably bought it and stashed it away. So thank you. You saved me money today.
Yes, Pam enjoys knowing the older information, but is always looking in the research for newer methods and technologies to make the processes safe and reliable. Jim
Love the older ways. Even though we have found new ways to do things, sometimes we run across "gems" like this! Thanks for sharing your knowledge and and research with us. Will definitely use this on celery and green beans.
I will be trying this! BTW, i make use of my salad spinner when blanching veg for dehydrating. A good spin after a cold water cool down removes a great deal of water, reducing the drying time. Ive noticed also, that dehydrated celery gains some sturdiness for long cooking things like stews and chili - win win!
Thanks, I have never heard of this before. I bid you peace.
Thank you! I could use a little peace in my life!
Warning: I tried this and perhaps I didn't do it 100% correctly, but I have dehydrated celery in water alone after blanching and used it a lot. After trying this, I won't do it again because it never rehydrates the way celery simply blanched in water does. It remains hard even after soaking it in water for 3 days. I don't recommend this, even if the color is prettier. Still, I am grateful to know this.
Pam, keep up the good work; I do want people to know this in case they plan to dehydrate a whole lot of celery and expect it to rehydrate in hours the way it does using water only.
That was very helpful. Thank you!
I think you are fabulous. You know things most don't and you are a treasure.
You are learning new things and you are sharing and that's a gift.
Thank you.
Thank you for that--I really appreciate your compliment. We are always happy to help.
What a lovely memory you just gave me, I remember when I was small my nan would put bicarb in all the greens - beans, cabbage, sprouts - to keep the colour nice and bright. I'm going to start using it. Thank You :)
Di: That is a vey nice memory that we have helped you revive. Thanks! Jim
How cool is that! I was 24 in 1979.
I was 33 and had gotten out of the air force (1978) and working on my Masters Degree. Jim
Beautiful!!! Isn't it crazy how old ways can be lost. So happy you found and shared this tip. TY!
Pam, I always learn something when I watch your videos. I appreciate all the work you and Jim put into your videos.
I appreciate that! Jim
This has answered my question about dehydrated celery and the fading color. I can’t wait to try this with baking soda. Thank you for this useful tip!
You are so welcome!
Thank you so much for your time, knowledge and your beautiful smile 🖖💚
I have the same book! It was my Mom’s book. Glad to hear it was helpful to you and that you got a few tips. Fun to read through these old books
I will try this the next time I dehydrate celery. Thank you for a great tip.
Your discovery will help many of us! Thank you for sharing.
You are welcome.
Thank you for your great videos. I just put 4 trays of blanched celery in the dehydrator this morning 🥲 next time I will definitely add the soda… thank you again
Donna: You are welcome.
THANK YOU! I love celery and have been dehydrating it, some of it unblanched. With your help,I keep improving.
Thia: You have an interesting comment. Jim
Love to see another life long learner! Such an inspiration!
Who would have thought?
Very excited about the upcoming dried soup recipes!
Thanks! Yes, the dried soup video is scheduled for release on the 8th.
@@RoseRedHomestead looking forward to it. Thank you.
So glad I saw this! I’m dehydrating celery tomorrow!
I am thrilled to find this out and of course anything that makes our food look better is a great find.
Marie: Yes, it does make our food look and taste better. Jim
I have two giant stalks of celery. I sure kniw what i am doing tomorrow. Thank you again!!!!
I just love your channel!
Patty: Thank you! Jim
You are a jewel! Thank you dear lady!
I just love the correct info you give on canning and dehydrating food. Unlike most others I have watched on youtube, you make me feel confident about preserving food. Before I found your videos I had no confidence in preserving food and did not feel comfortable when watching a lot of other people doing it the way they did it (like something just did not feel right). Thank you for all that you do to keep us food safe. I watch all your videos.
Kathy: Thank you! Pam works very hard to make the videos scientifically correct and easy to follow. Jim
Perfect timing!! I have some celery to dehydrate!! Thank you so much!
Thank you for this advice. My mother thought me to use a little bit of baking soda when I boil broccoli, it helps to keep it's colour vibrant. It is way more appetizing that way, with the beautiful bright colour. Really just a little that goes on the tip of a knife.
I just bought a dehydrator, that my mum sent me the money for, as a birthday present (we live in different countries) and I will use this baking soda wisdom for dehidrating celery sticks for sure. Thank you. The best is if I write a note into my book, with the proper amount that your book suggest.
I am a Hungarian mum, living in Scotland. I learned so much from you. I started pressure canning a while ago and dehydrating is my next one now. Did you know pressure canning is literally unknown in Europe? A few people know about it only and we can buy the Presto and recently the All American pressure canner from one source only in the UK, from a lovely lady. I fell in love with this kind of preservation. Venison, beef mince and rabbit are my most favorite ones. I find the peas very mushy from frozen peas. I had to make space in our freezer, so our raw milk can go in, so I pressure canned a big batch of frozen peas. I don't enjoy the taste and texture. But that is the only one thing so far I canned and I do not like it.
This morning I just filled my 1st jar with dehydrated Wood Betony leaves, such a joy and happiness to experience this. Calendula flowers are in now. Peppers and celery sticks are the next to try.
Thanks for all your amazing videos. Lots of love from Scotland. Xx
Oh thank you! I had quit beans, celery and broccoli due to the light brown color it developed. They say baking soda helps when soaking older dry beans like pinto ... ❤️
I would love to know if soda does help soften older dry beans too.
@@Dotalina33 Mr. Tom explains how: 💕
ruclips.net/video/TiCIYJGWdB8/видео.html
Yes, I have heard that works for beans as well. I plan to try that at some point.
I absolutely love and respect this beautiful, intelligent lady so much. Momma ♥️🌹♥️ Rose.
Thank you so much!
Thank you for the great information.
Such great information. Thank you guys for helping us all out. Thank you.
Oh nice. I didn't blanch my celery at all. I just learned something new. Thank you
C C: Glad it was helpful! Jim
Thanks Ms Pam! I am going to be working on some celery, today 😊
Well isn't that interesting?!
Thanks, again 😊
I felt like I was right there in your kitchen!
Your videos are informative, and you come across like a good friend (a really smart one!)
So thankful for you!
Nancy: We like when our viewers feel like they are in the kitchen with us. That is very rewarding for us. Jim
Excellent information! I’m about to start harvesting my celery and I’ll give this a try.
I just got my dehydrator. Amazon deal all metal. Bpa. Free. By septree. Great reviews. It’s very. small 6 racks 85 bucks. I am a big fan. I will be getting into your mind and videos. . This is great information. I will be doing celery. This way. For sure. Next I will have to learn canning I got my presto 23 quart getting my tools books Hunting. Jars. A lot. etc. I will try it soon very intimated with all this. But I plunge in. At 65. To your videos. More and more.
That is such great information. I am always learning from you.
Thank you!
Fabulous information. THANK you!
Thanks for this tip! I'm going to dehydrate celery later today--using baking soda!
Karen: That sounds great. Lets us know how it goes. Jim
I’m looking forward to your book coming out….you are awesome.
Thanks for this new info. I like to have dehydrated celery for my soups
You are very welcome.
What a great find 👍.. thanks for sharing and your channel has really helped me on my new journey of learning dehydrating foods.🙏🌟
This information was really very helpful. I will try it out. Thank you very much Rose.
Glad it was helpful!
Fantastic find. Thank you!
Thank you for another great dehydrating tip!
Dakota: You are so welcome. Jim
OMG! Yes this is so very helpful and I thank you so much for making this video. For some reason (excess heat & Sun here in SW Arizona) I was not able to grow celery so I have to preserve store bought celery some how & now, with your help, I can do just that. I have learned SO MUCH from your videos - I can never thank you enough for all the teachings you bring. Judi
Judith: You are so welcome! Jim
You are awesome! Thank you from 🇨🇦Canada!
Thank you so much!
I’ve done this with my green beans for my cold green bean salad with red onions, bacon and Italian dressing but never thought to do with celery, how daft. In fact my dehydrator instructions says nothing about blanching. So thank you so very much for your research, depth of knowledge and for sharing, much appreciated.
I also have that same old book. I never really went through it as I purchased the book before I had a dehydrator. I guess I'll need to take a look through it and see if I come up with some gems. My son insists that if you put fresh fruits and vegetables in a baking soda bath and then rinse them off, it helps remove any residual chemicals and wax that may have been used on them. He tells me I only need to use 1 tsp. per gallon of water. Don't know if it works but figured it won't hurt. Thanks Pam
I have read that as well and I do it myself.
I don't think it will hurt, and it sounds interesting!
Whow!!! I’m so excited to try this .i can’t wait on the book ... you are so helpful is so much I do.
Your ears are probably burning because I tell all my friends about you . (And your gadgets)
Bertie: Thank you for telling your friends about us. Keep us informed about your celery adventures when you have them. Jim