I love the garden blog community. I have learned so much about various gardening methods, different things to grow, recipes, and preserving methods. Sometimes I get so used to the way that I do things that I don't think outside the box. Then I see an idea on a blog and have an "Aha!" moment.
Several weeks ago, the following comment from Robin in SoCal on my Thursday's Kitchen Cupboard post was one of those "Aha!" moments:
I slice zucchini in thin disks and dehydrate then add to soups, stews, pasta dishes. It absorbs the liquid and seems to retain its firmness a bit more then when frozen. Robin in SoCal
I have a dehydrator. I acquired it from a yard sale in brand new condition complete with instruction manuals about 10 years ago. I have used it once to dry herbs then promptly forgot about it. The dehydrator has resided in a deep dark corner cupboard ever since.
After reading Robin's comment I dug the dehydrator out, cleaned it up, and used it to dehydrate sliced zucchini and yellow summer squash.
Thanks for the comment Robin in SoCal. I know I will be putting my dehydrator to good use this season.
A batch of string beans was canned this weekend marking the beginning of canning for this season.
I was going to go into how to can string beans using a pressure canner, but Ball has a great video explaining the process. They even use the same canner I have:
I raw pack the beans into the jars instead of blanching. It seems to keep them a little firmer. Also snapping the beans into pieces is much quicker than cutting them.
This upcoming weekend will be busy as well with more beans and tomatoes to be processed.
Join others at “Thursdays Kitchen Cupboard” at The Gardener of Eden and share what you've been baking, cooking, canning, drying, or how you have used some of your preserved garden bounty.