Re: preserving veggies

**R* M* M* <r*@comcast.net>**

So are we talking about using a dehydrator which I've done and works  
great for fruit leathers. Freeze drying is used a lot for high end  
camping food, MRIS, the food rehydrates fairly close to fresh. As far  
as I know it is still very spendy technology but would like to know  
which we are talking about.
Rose marie
On Dec 4, 2007, at 1:19 PM, Miranda Smith wrote:

> You can dehydrate in a small electric unit--they do a good job. You  
> can also
> make fruit leathers in them.
>
> I tested solar dehydrators for Brace Institute in Quebec a loooong  
> time ago
> and learned that while they might be great in Arizona or Israel,  
> they were
> the pits in Quebec. Everything rotted before it was adequately dry.  
> I expect
> that would be true in any humid climate with moderate, as opposed  
> to high,
> light levels.
>
> It's important to remind people to can non-acid veggies in a pressure
> canner.
>
> As for freezing: maybe I'm not picky, but I've been able to freeze  
> just
> about anything I grew with results that pleased me. I "french"  
> thick beans
> such as Contender. Mostly, I freeze the "filet vert" cultivars  
> because they
> have so much less fiber. For peas, it's important to shell them  
> right into
> the bags--you don't need to blanch or steam them first. The same  
> with corn
> and green peppers. I sometimes remove the skin from the peppers  
> before I
> freeze them--but that's only with cultivars with extremely thick  
> skins. If
> you are going to use the peppers whole, for stuffed peppers, for  
> example,
> you can simply remove the lid, scoop out the seeds, and freeze them in
> plastic bags.
>
> Miranda
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