Preserving for the Modern Housewife, Part 2.

Dear users, dear authors,
here is Part 2 of the canning thread.
Enjoy!

You can read the previous posts via the link.
Canning for the Modern Housewife

Hello everyone,

Today I’m not going to show you anything I’ve preserved, but something else instead.

Since I have a large garden and end up with plenty of fruit, vegetables, and herbs all season long, I decided to make a purchase. I’ve been eyeing a food dehydrator for a long time. Now I’ve finally treated myself to one—it’s not going to get any cheaper.

Yes, you can get by without one. In the past, we used to let apple slices or mushrooms strung on a line dry in the open air outside during the summer or fall. But that took forever, and if the weather was too humid, they’d get moldy.

All that’s over now, and I can dry things all year round. Since you can do this even at low temperatures, the vitamins are preserved.

I’ve already dried apple rings and all kinds of herbs (chili peppers, peppermint, celery leaves, lovage leaves, lemon verbena, rosemary, etc.).

The gardening season is over now, but next year I’m looking forward to trying my hand at fruit leather made from my garden’s produce and homemade seasoned chips made from sweet potatoes or beets.

Here’s a little visual “taste test”: apple rings… very tasty. By the way, that’s a 1.5-liter Weck jar. They come with special airtight lids. You could also use the jar for canning as usual (with a glass lid and clips). We’re now snacking on them every evening, so they won’t last long. And the grandkids love to help themselves, too.

Best regards, Ina

Great, Ina—we love healthy treats like these, too. I only have a tiny dehydrator, but I’m always thrilled with the results. I prefer to make chips in my big oven, though—I can fit two baking sheets in there.

Kale chips are especially delicious! I brush them with oil seasoned with herbs and salt beforehand. I’m already looking forward to them.

Dear Monika, your suggestions sound great, too. Can you make kale chips right now? Is it in season?

My dehydrator has 10 large trays, so you can make a big batch in one go.

Before, I had a small dehydrator with 3 stackable round baskets (traded for it on TT). My brother has that one now.

Best regards, Ina

Dear Ina, you can get kale at the market as soon as it starts to freeze. It’s only available for a short time then. I always take advantage of that to make lots of kale chips. They keep for a very long time and stay crispy if you store them in an airtight container.

The kale leaves should be dried thoroughly after washing.

I tear them into small pieces and dry them in the oven using the convection setting for about 15–20 minutes at 100 degrees. I prop a wooden spoon against the oven door so the moisture can escape. To brush them, I prepare half a cup or a full cup of oil mixed with herbs (of your choice) and salt beforehand, but I only brush on a little. I use the remaining oil when I cook vegetables.

This should also work with white cabbage or savoy cabbage—I’ll definitely give it a try. The cabbage has to be completely dry, though. It might also need a little longer in the oven.

I’ve been asked again and again if my olives are ready. Yes, they are! And they taste absolutely delicious!

Back to the individual steps:

They were freshly picked in Mallorca from an organic farm at Fet á Soller. Then I processed them exactly according to the instructions provided. They were “cracked” one by one with a rolling pin—that is, split open—briefly blanched, and then stored in brine (in jars) along with garlic, lemon pieces, herbs, and chili for 6 weeks in a cool, dark place. I tasted them at Christmas and ta-daaa… they were actually ready to eat.

I’ve now taken them out of the brine, and they’re marinating in a mixture of olive oil, garlic, and herbs. Well, they won’t stay in there long, because they’re so delicious that we just can’t stop eating them. These are the most delicious olives I’ve ever eaten.

Here’s what the olives look like now:

Oh wow, Monika, that sounds absolutely delicious! Homemade organic olives—who gets to do that? But it does take a bit of work. You can’t get something for nothing. Luckily, a recipe was included. Keep enjoying your meals!

Best regards, Ina

Yes, dear Ina, the olives are disappearing fast. I’ll definitely make this again next year, but with double the amount. Well, it does take a bit of work, but it’s definitely worth it and much cheaper than store-bought olives.

I was advised to follow the included recipe to the letter. That’s how they turned out absolutely perfect. They were even on the table on New Year’s Eve.

Best regards, Monika