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| Simple Living Site. | |
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| Topic Started: Feb 4 2016, 12:18 AM (242 Views) | |
| Darcie | Feb 4 2016, 12:18 AM Post #1 |
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Skeptic
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http://www.21stcenturysimpleliving.com/?s=herb+spice+blends Really like this site. |
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| margrace | Feb 4 2016, 03:48 AM Post #2 |
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Gold Star Member
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Thanks Darcie looks like a good site, I saved it for future reference |
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| brodie | Feb 4 2016, 07:37 AM Post #3 |
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Small Star Member
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Thank you Darcie, really enjoyed the site, put it in my favourites. A friend always brings home made tea blends for me to use when she visits. Always nicely bottled, often tell her she should try selling the stuff. Making tea from herbs and spices found on your suggested site seems interesting. http://www.21stcenturysimpleliving.com/?p=282& Am trying to learn to be more frugal, really like sites that suggest that with food shopping and preparation. |
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| Darcie | Feb 4 2016, 09:47 AM Post #4 |
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Skeptic
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There's all kinds of other sections to the site, I was looking at it for about 1-1/2 hours, got lost in all the information. Did you go to other sections too? |
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| brodie | Feb 4 2016, 01:38 PM Post #5 |
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Small Star Member
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Yes, did visit several parts, will visit and view more, Thank you, I really liked the site. I noticed a lot of info. on dehydrating foods, I have never dehydrated anything, other than hot chilli peppers for eventual use, those I just air dry. Darcie, have you dehydrated foods for storage, if so what is your method and are you pleased with results? I do use my freezer for keeping most sauces and things like leftovers, cabbage rolls, shishkabobs, perogies, soups, meat balls, meat loaf and spaghetti sauce that I prepare in bulk and pkg. in baggies (each pkg.contains enough for the 2 of us for a meal when needed) Very handy if you are unable to cook for whatever reason. My freezer has helped me a great deal lately. :) |
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| Darcie | Feb 4 2016, 01:53 PM Post #6 |
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Skeptic
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I had a dehydrator many years ago, now that I live on my own and have a restrictive diet I mostly freeze extra meals and other items that I get on sale. |
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| agate | Feb 4 2016, 03:44 PM Post #7 |
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For sure one can get lost in this site. I too have bookmarked it. Thanks Darcie |
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| Olive Oil | Feb 5 2016, 05:06 AM Post #8 |
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Gold Star Member
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Great site, Darcie. I was quite happy to see a Ranch style popcorn topping. It's quite expensive to purchase and the homemade will be healthier and tastier. |
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| Durgan | Feb 5 2016, 05:24 AM Post #9 |
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Veteran Member
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I work on preservation and keep it simple with a view to nutrient value. the motto being keep it simple stupid. The site touted over-complicates a simple process. My main method of course is juicing, but dehydrating plays a role. My method is to powder anything dehydrated. Examples. http://www.durgan.org/2016/January%202016/30%20January%202016%20Natto%20Dehydrating/HTML/ 30 January 2016 Natto Dehydrating A package, 673 grams,of previously fermented Natto was dehydrated at 115/46C, blended into a powder, and vacuum packed in 60 liter plastic bags. Sixty liters or two tablespoons being a reasonable serving. Apparently the temperature chosen does not destroy nutrients. The powdered Natto may be reconstituted in a liquid and ingested or used for a soup base. It should keep almost indefinitely at room temperature. http://www.durgan.org/URL/?JBAOD 22 July 2012.Preserving Garden Vegetables by Dehydrating. All produce currently available in the garden was chosen. Carrots,basil,purslane,green beans,green peppers,parsnips,turnip,tomato,cabbage,egg plant,beets,cucumber,Walla Walla onion,Black Russian potatoes,and okra.Processing was almost identical for all produce, which is, cut into small pieces and blend in a tall cyclinder to a fine mash,then place in the mixing pot. A five gallon pail about twenty litre capacity,was used for the mixing pot. The quantity of material processed was about nine litres. The sample of the chopping, depicts the process for the cucumber. Preliminary preparation done outside on the picnic table, since processing can be messy. No water was added,all the produce was reduced in its own juices. This is possible with the hand blender, but impossible in a container blender.About a litre of material was placed on teflon pans, smoothed evenly, and placed in the Excalibur dehydrator set at 135F\57C initially for ten hours. Time was increased as necessary to get the material dry enough to move to the open mesh for complete dying. Always move to open mesh as soon as the materiel can be handled conveniently. The dried mixture is vacuum packed for storage and is reconsitiuted by adding boiling water.This particular batch has a most pleasant flavour.Apparently this method of preserving is the most nutrition retentive of all the current conventional methods. The process is relatively simple and straightforward. |
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