preservation Preservation thread

salsalady · Dec 11, 2018

skullbiker said:
This thread needs a little bump. And since I was cleaning my basement today, here are some ice cream bars I freeze dryed about a year ago. Do that with your dehydrator! (and no, they have not been in the freezer)

F88D82F0-2C68-4D47-A1A9-3F78264C5D77.jpeg

DF7E7A4E-593D-4968-9C74-AED3D65F68AC.jpeg

Fun looking. So, I assume those are rehydrated in the freezer?

JD4JC · Dec 11, 2018

They don't need to be rehydrated, and are very tasty, but quite different from their prior status! Also, F-D Hostess Twinkies are also quite a treat!

skullbiker · Dec 11, 2018

salsalady said:
Fun looking. So, I assume those are rehydrated in the freezer?

Just eat em crunchy, same great taste. Especially handy take-alongs for campers and hikers. Most freeze dryed fruits are usually eaten dry so are good take-alongs also. The flavor and sweetness of fruit is usually accentuated.

JD4JC said:
They don't need to be rehydrated, and are very tasty, but quite different from their prior status! Also, F-D Hostess Twinkies are also quite a treat!

Yep, crunchy and yummy. Eat some of your favorite snacks anytime, anywhere without spoilage.

salsalady · Dec 11, 2018

It was supposed to be a bit of tongue in cheek...About rehydrating....In a freezer....

Sorry, I'll do better next time...:shrug:

They do sound like fun snacks, though.

skullbiker · Dec 12, 2018

salsalady said:
It was supposed to be a bit of tongue in cheek...About rehydrating....In a freezer....

Sorry, I'll do better next time...:shrug:

They do sound like fun snacks, though.

It was nearing the end of my day, plus I can play my old guy card!

The_NorthEast_ChileMan · Dec 12, 2018

skullbiker said:
It was nearing the end of my day, plus I can play my old guy card!

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I always have mine handy!

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Ruid · Dec 13, 2018

Too many of those things apply to me right now and I'm 32.

worlok · Dec 19, 2018

I mainly use:

Dehydration
Dehydration via electric smoker
Vinegar in Jar

YAMracer754 · Dec 22, 2018

This is awesome! Totally gonna try it this weekend!

skullbiker said:
This thread needs a little bump. And since I was cleaning my basement today, here are some ice cream bars I freeze dryed about a year ago. Do that with your dehydrator! (and no, they have not been in the freezer)

F88D82F0-2C68-4D47-A1A9-3F78264C5D77.jpeg

DF7E7A4E-593D-4968-9C74-AED3D65F68AC.jpeg

Sent from my XT1565 using Tapatalk

JD4JC · Dec 22, 2018

Just finishing a batch of freeze-dried Hostess Twinkies for G'Kids stocking stuffers, along with previously F-D ice cream sandwiches. The Twinkies come out amazingly good, sort of like giant fortune cookies!

Merry Christmas!

JD4JC · Dec 22, 2018

Also tried Little Debbie shortbread rollups. Came out good, but the "strawberry" filling squirted out a little bit. Tasted and felt like cotton candy! Easy to scrape off.

skullbiker · Dec 23, 2018

Out of the freeze dryer last night, put into jars and vacuum sealed. Apples, bananas, rasberries, apple sauce, pineapple, and 1/2 tray which filled 1 pint of radish microgreens.

nmlarson · Dec 23, 2018

skullbiker said:
Out of the freeze dryer last night, put into jars and vacuum sealed. Apples, bananas, rasberries, apple sauce, pineapple, and 1/2 tray which filled 1 pint of radish microgreens.

When TSHTF, we're all coming to live with you! :shh:

willard3 · Dec 24, 2018

Ristra for thin skinned chiles

Ristrasweb by Willard Bridgham, on Flickr

The_NorthEast_ChileMan · Dec 27, 2018

willard3 said:
Ristra for thin skinned chiles

Ristrasweb by Willard Bridgham, on Flickr

Hey Willard, do you know what that "tuft" is at the top of the Ristra? It appears in many pix, see below

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salsalady · Dec 27, 2018

Raffia

A long grass used for lots of decorations, grass skirts I think...

It can be tied and shredded like Christmas ribbon.

The_NorthEast_ChileMan · Dec 28, 2018

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Thanks SL!

willard3 · Dec 31, 2018

"Tis grass used to tie the ends.

dragonsfire · Jan 15, 2019

My Ghost are finaly dry, these ones are for seeds, open air on plate drying in the Kitchen.

JD4JC · Jan 15, 2019

I've had good luck with freeze-drying peppers (really-really dry!) and pulverizing them into powder that can be dispensed from salt shakers to taste. Below is a picture of a quartet of powders we sent our son who is serving in the USAF in Germany. We've found that about 1/8 tsp of the Ghost is sufficient to nicely season a pint of cottage cheese, and have been surprised how potent the habanero and cayenne powders are. The jalapeñno dust is great on breakfast eggs!