Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
At the last food swap I went to I got a large box of indigo rose cherry tomatoes. I was going to dehydrate them but then I decided to make tomato paste & dehydrate it.
It’s really easy to make your own flavoured pumpkin seeds at home. Since I have a tendency to burn them when I do them in the oven, I found a great, fool-proof way for them to turn out every time.
Dehydrating!
Grape season is still in full swing here in California, so making raisins is the perfect seasonal kitchen side project. Described here is a technique using green grapes for golden raisins, but you can choose any grape you like!
These dehydrated, spicy pear slices add just the right amount of zing to brighten up some of your everyday favourites. Plus, they’re super easy to make!
Although I eat a vegetarian diet more often than not, beef jerky is something that deeply appeals to me and satisfies my inner pioneer. Making beef jerky brings Pa Ingalls and his smokehouse right into my kitchen.
Once known as the fruit of kings, for many years pineapples were available only to natives of the tropics and to wealthy Europeans. It is fantastic dried and I would like to show you how to make a beautiful dried fruit lace with it.
I recently borrowed my mom’s old food dehydrator (made in 1979!) and realized this was a perfect chance to use it. So I sliced up some fruit, set it in the dehydrator, and got back to work. Couldn’t have been much easier.
.JPG "Making Your Own Golden Raisins")
