Re: Gulp! (with recipe)

Sorry, Perusing.

I was just thinking of the cost. All the lovely free stuff around us is just so attractive! Maybe dandelions and lambs' quarters, too?

Great job on hunting down the information on the effects of heat!

That's vital for all of us to know.

I emailed your post to my husband (upstairs), so he will see it tomorrow.

And I just realized that dehydrators dry food at 85 degrees. That means that all the fruit and veggies I preserve in this way may still contain much of their Vitamin C!

They are great for adding to the soup pot.

Knowing about temperature means that I can simply mix them with water; let them sit for a while; and pop them into broth or stewed meat at the very last minute...maybe at the table when the temperature of the broth is dropping.

My favorite is winter squash soup...often with garlic &/or any herbs I have. I pick a young Hubbard when I can still easily get my thumbnail into the skin, cut it into thin slices, and dry it. Then, dry, it easily whizzes into powder...herbs and garlic can be added, if they are also dry. I then pop these into hot milk and butter. (Hot water and butter would work, too...or broth.)

In a very few minutes, delightful soup.

Crumbled dry seaweed makes great instant broth.

Then there is the whole world of fruit 'leather', whizzed fresh fruit dried on waterproof squares (perhaps buttered baking parchment, or use coconut oil). At the right level of dryness, it rolls into tubes so nicely, for eating out of hand.

If the fruit is too tart, just add some Grade C maple syrup before drying. Hm...I could do that with cranberries. Would they need cooking before eating?

This must be August, and why I am thinking about preserving.

You have rekindled my faith in dehydrating.

Thanks.

F.