I recently canned meatballs in homemade sauce as an experiment, but wasn’t sure what to expect. I canned in quarts, which means 90 minutes in the canner, so I was afraid they would be very soft and fall apart. I waited a week before opening – I almost held my breath as I waited for the moment of truth. I poured the jar into the bowl – it looked great. But what about texture?
I’m sure your first question is, why would anyone need to dehydrate frozen vegetables? What’s wrong with keeping them in the freezer? The answer is, a homemaking prepper does both.
Dehyrating frozen vegetables saves freezer space, and just space in general. This quart jar is 2.5 pounds of frozen vegetables in dehydrated form.
Canning is great fun, especially when experimenting with different recipes and flavor combinations. We just canned up some chicken, and I did some test jars of smokey, taco, bbq, Southwestern, and curry chicken. Here are the jars I prepared before filling with chicken.
Having a well-balanced long term, shelf-stable storage inventory is important. We eat a ton of cheese in my house, so I decided to try my hand at waxing cheese for a shelf-stable pantry option. I’m experimenting, hoping for the same positive results as others.
One of my family’s favorite vegetables is kale. I got a 25 pound case of kale recently for 50 cents a pound. What will I do with all that kale? Fresh kale salad, dehydrated kale, kale pesto, kale gratin, and I will pressure can kale for even more uses. The great thing about canned kale, is it’s perfectly cooked for a quick dish – – silky soft and ready to eat.