Category: Dehydrating

Categories
Dehydrating

Mushrooms To Dehydrate

Good morning everyone! I, hope that this day finds you safe and protected from yesterday’s tornadoes. My heart goes out to so very many of you.

Today, my topic shall be on dehydrating mushrooms. Mushrooms are so very, good with a steak. You just rehydrate them by using a 1/4 cup of water and some garlic powder. Add a little butter when the water disappears into the mushrooms and leave them a little crunchy.

They also make great mushroom soup or you could rehydrate them for spaghetti-pizza-subs-salads-etc. They can be used in so many ways.

I adore mushrooms so I like to buy plenty of them when they have just been marked down in price at Walmart. They do have to still be looking good and not dark and slimy!

I also do my dehydrating on the same day that I buy the mushrooms as they do not have a long life. I just put a package in the strainer/colander and fast rinse with cold water and then onto the dehydrator tray, they go. Just rinse each package.

Turn on the dehydrator and plug it in. Keep rotating the trays as they are drying. The mushrooms have to be dried to a crispy texture with no water left in them or they will mold in your storage jar or baggie.

I’d hope that you will try this! Thanks for stopping by! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dehydrating Meats

Beef Jerky

Beef Jerky

Good morning all, on this North Florida, beautiful morning. The birds are singing and the Gatava/Silkworms are high in the trees while building their nests that look like spun silk.

There is an old saying that the fish are bedding up their beds now, in the ponds and lakes. What an excellent time to go fishing, right now! You could be pulling in the fish, I wish that I was.

Ok, on to the recipe for today. This is a homemade beef jerky that I have made for years and I must say that you just can not stop eating this stuff, after you get a taste of it. It is salty, so be warned.

Bottle of Moore’s Marinade Sauce Use 1/2 of the bottle.

Beef roast with as least fat as possible. Frozen but half thawed.

A sharp, long knife A Gallon Zip-lock-bag

I used to have a meat slicer to slice the meat thinly but it makes such a mess to clean up, so I have found that using a sharpened long bladed knife will do the slicing very nicely, just do not slice yourself!

Take the half frozen beef roast (any kind of roast). Slice it thin, but not paper thin. Put this in the gallon zip-lock bag and pour half of the bottle of Moore’s Marinade Sauce into the bag, also. Keep the left-over Moore’s in the fridge for another batch.

Put the bag in the refrigerator and flip it over through-out a time of 6 hours or overnight if you want it saltier. When ready to put this on a dehydrator, drain all the liquid of, using a colender/strainer and put on the trays of the dehydrator. My dehydrator is a stronger one so it takes 3 to 4 hours for my jerky to be done. The other dehydrator’s take like maybe 5 to 6 hours, I think. I can’t remember! I have had this $60 ( I think).one and it cuts the time in half for me. I have had this one for many years now. It was at Walmart.

When dry take off and cool down and store in a zip-lock baggie for however long that will hang around the house. Maybe a day or maybe two days. Enjoy!

Browse while you are here and check back later for another recipe to come on Tuesday, Thursday and Saturday. Thank you for your time.

Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dehydrating October 2020

Canning with a brake bleeder YUCKY YUCKY-Taste Like Rubber InnerTube!

I do stand up for the brake bleeder as a terrific jar sealer for dried goods. But I have tried these eggs and they are rubbery tasting. The yolks just do not reconstitute back to a creamy texture. I do not even think it will work in baked goods.

First photo has the canning lid attachment for the regular mouth canning jars. The scrambled eggs were dehydrated and went through my coffee grinder. The brake bleeder is also shown.

Hello everyone, I hope you are all well and sassy. Today has been an under the weather day for me so I am posting tonight instead of in the morning.

My second photo is of the quart jar with the canning lid sealer removed from it after using the brake bleeder to take all the air out of the jar. Yes, there is a bubble on top of the lid, but when I pushed it down with my thumb, it stayed down.

I paid about $25 for the brake bleeder online through Amazon and $13 for the regular cap to seal regular mouth jars. Later I will order the wide mouth cap sealer on back order as I did this one for both products.

I do have a moisture remover packet in the top of the jar and the brake bleeder removed all the oxygen from the jar so this should last for years to come as long as I re-seal the jar after opening it.

The brake bleeder comes in a kit with all different hoses and attachments, but all you need is what you see here in the photo. And there is no need to order an extra hose with the cap sealer as the brake bleeder comes with two. All the assembly it took me, was to really use a lot of force to put the hose on the bleeder gold nozzle and force the rubber nozzle into the other end of the hose. I did not need any other parts.

To use this cap sealer and brake bleeder, all you do is put you dehydrated very well and totally dry food in the jar. Wipe the jar rim well. Put the cap over the regular mouth canning seal and push down gently. You do have to hold the hose with the nozzle end firmly and vertical into the hole on the top of the white cap sealer and hand pump the brake until it stops moving. My gauge number was 14 to 20 for my numbers on all the jars I sealed with it.

Once up to the stopping point, there is a tiny little pin lever under the tip of the handle of the brake bleeder that you push. And then you remove it and white cap gently. Now test the seal by picking up the jar by the seal on the jar. If it holds you have done well. If not, do it again!

Please check out my archives for more info. on dehydrating the eggs and many more things if you wish to know.Thanks for stopping by and please share this blog for me so it will grow all over this world. I post on Thur-Sat and Tuesdays so do please visit me again! Thanks from Connie B.

https://www.wisdomforpennies.com