Preserving the Bounty

Aside from learning the fine art of canning, I'm trying other things too. I'd like to have foods be as independent of energy using devices as possible, of course, but some vegetables simply can't be canned well. Or if they can be, the taste and texture is appalling.

Squash is one such vegetable, particularly yellow summer squash.

My solution is to dehydrate them. Dehydrating has a lot going for it. Whatever you dehydrate can be rehydrated and then used like fresh, well, for the most part! For some things it is better to use them in casseroles or breads or other things where the food is cooked with other things. My intention is to use this stuff in the dog food over the winter since I make home-made.

For me there is a further benefit. I live in a hurricane zone and it is pretty unlikely that a bunch of jars are going to weather a direct hit, should my house get rattled, while a vacuum sealed packet of a dehydrated veggie should be just fine.

Here is what it looks like to dehydrate squash. You might notice that one of the squash in this snap is orange. I didn't use that one, it is just an experiment of mine. Some of my bits turned a bit brown so I took those out. Not sure if it matters, but better safe than sorry!



Give it a try!
And, as usual, a delightful snap of a beagle to brighten your day. Here GiGi is enjoying ruining a freshly dried load of towels by making a burrow of them. Ah well, it is worth it to see her so happy!