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Adventures in Food Storage #1

My goal with gardening has always been to eat what we grow. Shocking, I know.  Part of that was always meant to be long-term food storage.  Freezing carrots and tomatoes was as far as I ever got and they typically died in their frozen coffin. Who remembers to pull out frozen tomatoes when you have a can right there?

This year, I have started to make moves in this department.  For one, I received a food dehydrator from my in-laws this Christmas.  I have dehydrated everything I can get my hands on, including:
  • Apple
  • Bananas
  • Celery
  • Mushrooms
  • Herbs
  • Pineapple 
  • Pears
  • Beets
I tried some fruit leather type thing, but it had peanut butter in it and just came out off putting for some reason.   I also tried my hand at beef jerky, both classic and teriyaki; I thought they came out pretty well.


I have also checked out some books at the local library to read up on canning, specifically tomatoes and other vegetables.  First, I  want to ensure that I plant tomato varieties that are good for canning and understand some of the intricacies with canning tomatoes (it's not quite like jam, acids and whatnot).  I'm flirting with the idea of buying a pressure canner, as that seems to be a requirement for most vegetables, except tomatoes.  See? Confusing.

Needless to say, I am keeping busy these winter months and desperately willing it to be spring.

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