Amanda you are awesome! I wish I had your energy….but alas I’m probably 15+ years older. So there’s that. But I am trying this challenge & loving any ideas you can pass along. I canned my first 8 qts of crushed tomatoes for the season….the rest I will try an make tomato products, I just wanted some qts of plain tomatoes on the pantry. I love the idea of ketchup but I will probably be making Pasta/Pizza sauce instead ( I have a feeling that will go over better with the family….Heinz snobs…lol). I also canned 8 pints of Tomatillo Sauce….that was surprisingly yummy, so I will have to do more. Keep the ideas coming, & I’ll share what I do!
I get the concept of the silicone sheets, but no air is going to get underneath the item when drying. I feel like it would greatly increase drying time. Just like you shouldnt use a liner in an airfryer unless its preforated because it defeats the purpose of the convection
I like to use the silicone sheets with things like elderberries, because they are so full of moisture, and the sheets help contain any possible mess. About halfway through the drying process, I actually move my berries around with a bench scraper to help make sure there are no pockets of moisture left.
This is a lot, I hope you can help me. 1st time trying to ferment. Husband got the "6 bubbles" and a gallon jar. So we chopped up 3 heads of cabbage. I saw where someone said use some of the larger leaves to cover the top. Which we used 2, also put in a pint jar of water with lid to hold down the cabbage under the water. It was started on 8/3 then on 8/6 the top 2 leaves looked off. So I opened the jar took them and the pint jar out. This morning it now all looks off, like the color is almost a pink. I don't want to make anyone sick from this or anything else so any advice you can give me? I think the jar was to big and to much air inside. Thank you Amanda for your help!!
Are all of the solids below the brine? What was your ratio to cabbage weight to how much salt you used? Did you use mineral salt, or iodized salt? Iodized salt is a no-no. Did you salt the cabbage after it was chopped and massage it in and let it sit? The salt pulls out the natural moisture and then when you pack it into your jar, there should be plenty of natural juices from the cabbage.
They can be frozen and kept frozen until used. I just find drying them so much easier for shelf stable storage without giving up valuable freezer space. But they do need to be cooked to use (for jam or syrup). Raw elderberries have chemical compounds that could be harmful, cooking the berries renders those compounds inactive.
You can eat straight salsa all you want if you just call it gazpacho! LOL
Amanda you are awesome! I wish I had your energy….but alas I’m probably 15+ years older. So there’s that. But I am trying this challenge & loving any ideas you can pass along. I canned my first 8 qts of crushed tomatoes for the season….the rest I will try an make tomato products, I just wanted some qts of plain tomatoes on the pantry. I love the idea of ketchup but I will probably be making Pasta/Pizza sauce instead ( I have a feeling that will go over better with the family….Heinz snobs…lol). I also canned 8 pints of Tomatillo Sauce….that was surprisingly yummy, so I will have to do more. Keep the ideas coming, & I’ll share what I do!
So exciting to make ketchup . Thankyou ❤
I get the concept of the silicone sheets, but no air is going to get underneath the item when drying. I feel like it would greatly increase drying time. Just like you shouldnt use a liner in an airfryer unless its preforated because it defeats the purpose of the convection
I like to use the silicone sheets with things like elderberries, because they are so full of moisture, and the sheets help contain any possible mess. About halfway through the drying process, I actually move my berries around with a bench scraper to help make sure there are no pockets of moisture left.
This is a lot, I hope you can help me. 1st time trying to ferment. Husband got the "6 bubbles" and a gallon jar. So we chopped up 3 heads of cabbage. I saw where someone said use some of the larger leaves to cover the top. Which we used 2, also put in a pint jar of water with lid to hold down the cabbage under the water. It was started on 8/3 then on 8/6 the top 2 leaves looked off. So I opened the jar took them and the pint jar out. This morning it now all looks off, like the color is almost a pink. I don't want to make anyone sick from this or anything else so any advice you can give me? I think the jar was to big and to much air inside. Thank you Amanda for your help!!
Are all of the solids below the brine? What was your ratio to cabbage weight to how much salt you used? Did you use mineral salt, or iodized salt? Iodized salt is a no-no. Did you salt the cabbage after it was chopped and massage it in and let it sit? The salt pulls out the natural moisture and then when you pack it into your jar, there should be plenty of natural juices from the cabbage.
Can you give the link for the silicone liners for your dehydrator…awesome I have a Excalibur too ! Nice video ! 😊
Thank you! I forgot to link them.... amzn.to/3YI5pk6 and amzn.to/3yGqSPT
@@TheHappyHomestead Thank you 👍😊
Why do the elderberries have to be dried? Can’t you just make the syrup from frozen?
They can be frozen and kept frozen until used. I just find drying them so much easier for shelf stable storage without giving up valuable freezer space. But they do need to be cooked to use (for jam or syrup). Raw elderberries have chemical compounds that could be harmful, cooking the berries renders those compounds inactive.
@@TheHappyHomestead Thanks for clarifying. Appreciate it.