Since the summer kitchen isn't ready to go yet, I took the advice from my friends at the Canning2 group and decided to dry most of the cabbage. I kept one head out to make fresh cole slaw, leaving 14.5 pounds to work with. We have an Oster Meat/Food Slicer which I used to shred the cabbage. Then I filled 25 trays on the dehydrator and ran it for about 14 hours at 110 degrees. Once everything was dry I removed the cabbage and weighed it on the kitchen scale, parceling it into 15 plastic zip lock bags of 2 ounce each, or just over the equivalent of 1 pound of product per 2 ounce bag. To finish, I put all 15 bags in a larger sealed container that will go into our canning pantry.
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This is an account of our attempt to grow and "put by" food for our family in this economically trying time.
PFB LINKS
Books on Food Preserving
- Ball Complete Book of Home Preserving, Judi Kingry and Lauren Devine, editors - great book with lots of recipes. We give this book as a gift to friends who also put food by
- Food Drying at Home the Natural Way, by Bee Beyer - low temp, minimal additive drying handbook
- Putting Food By by Ruth Hertzberg, Beatrice Vaughan and Janet Greene - long considered the bible of food preservation
- Stocking Up: How to Preserve the Foods you Grow Naturally, Carol Huppikng Stoner, editor - excellent handbook that includes some information on underground storage (root cellaring)
- Will It Freeze, Joan Hood - covers lots of foods that I never knew would freeze
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