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by Paula Thomas As summer winds down, the bounty of fresh fruits and vegetables reache a peak. We enjoy these nutritious fresh foods now but carrying that same great taste and nutrition into winter is not impossible. The early American settlers dried their foods. Drying foods is really quite simple. The specific method you use to dry vegetables and fruits is determined by climate, temperature, humidity and the amount of time you want to spend. Drying is the most time-consuming and interactive method of preserving food. After preparing the food for drying, which includes slicing into uniform pieces and blanching, the food should be dried quickly -- but not so fast that the outside gets hard. During the drying process, stirring, rotating racks, and turning pieces. Once you start the drying process, you cannot stop. Allowing the food to cool down will cause the growth of mold and other organisms. Toward the end of the drying process, heat and level of humidity must be carefully controlled in order to prevent scorching. Temperatures must be high enough to dry the food without cooking it. TIP: Read the instructions for your dehydrator unit carefully to avoid scorching. Freezing allows you to keep foods from 12-18 months. After washing the vegetables, blanching and proper cooling are very important steps to slow the maturation process and retain nutrition. Storing is another consideration. If you choose the dry pack method, compress the pieces tightly in a meal-sized container or freezer bag to cut down on the amount of air in the bag. The tray pack method involves placing slices in single layers on a pan. After freezing, place pieces in containers designed specifically for freezing. The dry pack method allows foods to remain loose so only a small portion can be poured or removed for use. TIP: To blanch vegetables, place the pieces in a metal strainer or cheesecloth bag and lower into rapidly boiling water. Time starts as soon as the vegetables are in the water. Most vegetables require approximately 3 minutes in the boiling water. Canning is a method used most by our grandmothers. If you are not familiar with proper canning techniques, it would be advisable to contact your county extension agent for specific instructions. Nothing is more disheartening than finding your money, time and hard work produced contaminated food. Always use jars specifically designed for canning to ensure an air-tight seal. TIP: Have all equipment assembled and ready to use before you start preparing the food. Fruits and vegetables are best when picked or bought early in the morning as this is the time they are at their peak flavor. To enjoy those fresh fruits now, try "Watermelon and Green Pepper Salsa". Serve with grilled fish or chicken breasts for refreshing, clean taste. 2 tbs. minced red onion To reduce the acidity, wash onions in cool water and pat dry. Combine all ingredients, reserving 1 tbs. lime juice for later, and refrigerate for at least one hour. Prior to serving, stir in remaining lime juice. To enjoy the taste of the summer during the dark cold winter months, try "Cranberry/Walnut Salsa".
2 oranges, peeled and coarsely chopped Combine all ingredients and let sit at least 3 hours before serving. Can also be frozen for future use. |
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by Paula Thomas
The geese are going south, the sweet smell of burning leaves fills the air and, one morning soon, the "frost is on the punkin!" Yes, it may still be warm right now but, before long, we will start looking for ways to warm our family and friends, inside and out. What better way to to that than with hearty soups and stews topped off with a warm dessert? Quick and easy, requiring a "stir" every once in a while, these meals are great in the kids' lunchboxes, served before a roaring fire or as a quick "warm me up" after an outing. Tomato "Sippin" Soup 1 large can of V-8 juice Pour juice in a sauce pan. Add dill. Heat until warm. Serve in demitasse cups with cheese crackers from a box. For a lunchbox warmer, fill a thermos with the soup and pack a tuna salad sandwich. TIP: No V-8 juice available? No problem. Use a tomato juice as a substitute and add 1 tsp. of dried celery flakes along with the dill. "Make up Your Mind" Beef Stew or Soup 1 or 2 lbs. hamburger meat Options: 1 large can tomato juice Crumble hamburger into a large dutch oven. Add sufficient water to cover and bring to a boil. Add salt and pepper. Add frozen vegetables and bag of okra. Turn down heat and simmer for an hour or so. Check water level frequently keeping water covering ingredients. This is where you have to make up your mind. Will you have beef stew or vegetable beef soup? For soup, add the tomato juice and worchester sauce. Simmer. Then add macaroni or noodles. Stir frequently to keep pasta from sticking to bottom of the pan. Simmer all day if you wish. For stew, add the Kitchen Bouquet and continue to simmer until it boils down to the consistency you desire. TIP: Yummy Gingerbread 1 pkg. gingerbread mix Prepare the gingerbread according to package instructions and bake until done. The minute it comes out of the over, cut into serving pieces and spoon the caramel topping over each piece until it is running down the sides of the gingerbread. Garnish with a dollop of whipped topping. Serve immediately. TIP: Put the gingerbread in the oven to cook just as you sit down to eat dinner. This is also a good "drop-by company" refresher that makes your house smell heavenly, too. Paula Thomas is a freelance writer and mother of two who, obviously, has eaten many stick-to-your-ribs meals!
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