Wednesday, September 29, 2010

Trash To........Dinner?

The most expensive food you will ever buy is the food that you throw away. I know this seems like this should be common sense, but sometimes (okay, a lot of the time) it is hard to keep a tight rein on all the odds and ends in the refrigerator! Lately, I have been trying to make a conscious effort to minimize (or completely eliminate) the amount of food I toss in the trash.

Today I did a quick forage through the fridge to find the items that were coming close to expiring. I have an unwritten law that leftover entrees have a 4 - 5 day lifespan (anything with a cream, custard, or gravy base 3 days), and fruits and veggies are game as long as they aren't growing fuzzy beards or turning to liquid form. My adventure netted me the following:

  • Half of a pot roast
  • Some thawed out frozen strawberries
  • Half of an open quart of home made applesauce
  • Two half full containers of butternut squash and pumpkin puree
  • A cup of chopped jalapeno peppers from the garden
  • Three bananas that should be on life support!
After some quick thinking I turned the banana and applesauce (the applesauce stretched the banana, so I would have enough "fruit" for the recipe) into Banana Muffins (I added in some frozen blueberries to Katie at The Cutting Back Kitchen's yummy recipe). I am going to mix the rest of the applesauce into tomorrow's oatmeal. The pumpkin and butternut squash turned into Pumpkin Custard (a.k.a. Pumpkin Pie without the crust).

The strawberries were divided between individual reusable containers and I added Jello to them to make dessert for school lunches for the next couple of days. My kids have a thing for Jello right now, and making your own Jello cups is tons cheaper than buying them at the store.

I sauteed the jalapenos with an onion and added them to the pot roast (that I had shredded). I rolled the meat mixture in tortillas covered them with enchilada sauce and cheese (that I have an excess of thanks to fabulous cheese coupons). Notice a couple missing Enchiladas; the troops dug into them before I could finish my Kodak moment!

A little clever recycling turned potential garbage into delicious (in my opinion) alternatives. The best part is that my darling family have not realized that they are eating recycled leftovers, and I didn't end up throwing money in the trash!

Tuesday, September 28, 2010

Case Lot Sale At Ridley's And Why I Love Case Lot Sales

Ridley's and Nel's BiLo are both having their semi annual case lot sale for the next two weeks (Sept. 28th thru Oct. 11)! There are a lot of great deals (although I am disappointed that there 25 pound bags of sugar are $11.88. It is cheaper to buy at Winco for $11.18.)

Case lot sales are a great way to build up food storage, and stock the pantry with staples for fairly cheap. I try to set aside a little bit of money out of each weeks grocery budget, so that I can restock my food storage when these sales roll around. I try to keep six months worth of pantry staples downstairs in the storage room I have set aside for that purpose. I am sold on having at least a few months of pantry basics always set aside. You never know when unemployment, or unexpected trials will hit. If you have some necessities stockpiled the money you would be using to buy groceries can be rerouted to other areas in the budget. I have been relying on my own stash of food quite a lot; due to the fact that we have had a plethora of unexpected medical bills, car repairs, plumbing repairs, and employment setbacks this year. Basic non food items, such as soap, toothpaste, toilet paper, deodorant, shampoo, and razors are also another thing that it nice to have a supply of. Having a stockpile also helps me keep my grocery budget under control. It is much easier to plan and cook a menu when all the key ingredients are already easily accessible. When I notice that I am starting to run low on a particular item, I write it down on a list stuck to my fridge. That way I know what I need and I can start looking for good deals on that item.

Monday, September 27, 2010

Make Your Own Spreadable Butter

I have been trying to feed my family healthier options, so I have switched from margarine to butter (not that butter is healthy, but it is the more "natural" option). The down side to this choice is that it does not spread easily straight from the fridge like margarine or spreads do. A butter chunk in the middle of my toast is not very appealing (to me, at least). Leaving it out on the counter is also not an option, due to the fact that butter is made from cream, which is perishable (and nobody likes botulism). I was going to just by a tub of spreadable butter at the store, but it was ridiculously expensive. Knowing that there had to be a cheaper option, I set the gears in my frugal little mind to spinning! I started doing some research. During WWII butter was rationed, so to make it stretch further they made what they called butter spread. I have several cookbooks from WWII, so I looked up some different variations of the recipe.

I found the best solution in "The Victory Binding of The American Women's Cookbook; Wartime Edition"(published 1943).

The steps were actually very simple (and I am all about simple).
You will need a pound of butter (4 cubes) softened and a can of evaporated milk.

Place butter in a large bowl and whip it with a electric mixer until it is light and fluffy.

Measure out 1 1/4 cups of evaporated milk.

Add the milk into the butter 3 tablespoons at a time, and blend into the butter with the mixer. Continue to adding milk into the butter until it is gone. Make sure milk is completely incorporated into the butter.

  • Add butter spread into a clean plastic container with a lid (mine is a Gladware container that originally held lunch meat).

Store in the refrigerator.

I taste tested it before I feed it to the rest of the family, and I gave it a two thumbs up. It was light and buttery. You can't taste the milk in it at all! There haven't been any complaints from the troops either, and I have been spreading it on toast, grilled cheese sandwiches, baked potatoes, and adding it to hot veggies. I consider that success!! The only down side is that you can not use it in baking; the recipe will not work. The recipe can also be halved or quartered if desired. Yeah! Another frugal dilemma resolved(with some help from frugal minded wartime home economists)!

Friday, September 24, 2010

Spiced "Pumpkin" Chocolate Chip Bars

This week I have been trying to use up my pantry stockpiles, garden, and Bountiful Basket produce. I have done fairly well. I did go to the store for milk, eggs (Winco had them on sale for $3.24 for 5 dozen medium eggs), butter( I had coupons so I got 5 boxes for $1.73 a box), dill, and garlic (to make dilly beans). We have been having above average temperatures for our area, and my garden has reacted accordingly. I have a bazillion tomatoes that decided to ripen (all at the same time), more green beans (hence the dilly beans), jalapeno and green peppers galore! Tomorrow I will be in the throws of salsa making!

I have still been sharing a weekly Bountiful Basket with my sweet friend. The last couple of weeks our basket has contained sweet potatoes and butternut squash. I personally, like to eat both vegetables all by themselves with butter and brown sugar. However, it is the general consensus of the rest of the troops, that this method of consuming squash and sweet potatoes is a crime against nature. I can usually get Dear Hubby to eat them this way (if only to set a good example), but the Jr. division will have none of it. There has been much wailing and gnashing of teeth when either item is placed before them. So, I have taken to disguising them in soups, casseroles, and baked goods. I found this recipe for pumpkin chocolate chip bars in the Taste Of Home Cookies cookbook.

I loved that it called for applesauce (an item I have massive amounts of in my storage room) instead of oil. The applesauce also makes them incredibly moist. It calls for 4 eggs, but you could substitute egg whites for part of the whole eggs. Splenda could be substituted for half of the sugar if you want to "healthify" it even more. The original recipe does not call for chocolate chips, but I added some in. Chocolate makes the world go round, after all.

Spiced Pumpkin Chocolate Chip Bars

2 cups all purpose flour (of 1 cup all purpose flour and 3/4 cups whole wheat flour)
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
(or omit the above four spices and add 1 tablespoon pumpkin pie spice)
4 eggs
1 3/4 cups pumpkin (or squash) puree
1 cup unsweetened applesauce
1 1/4 cups chocolate chips

In a large bowl combine the dry ingredients, set aside. In another bowl, combine the eggs, pumpkin, and applesauce; mix well. Stir wet ingredients into dry ingredients until combined. Stir in chocolate chips. Spread into a greased 15x10 inch baking pan. Bake at 350 for 25 - 30 minutes.

I am loving the fact that I substituted pureed sweet potato and butternut squash for the pumpkin. Nobody is the wiser either. You can substitute cooked, pureed sweet potatoes or winter squash in any baked good calling for pumpkin, including pumpkin pie! I have been doing this little trick for years! The recipe was a hit! My family (and the kid's friends) have been devouring them. They have made a nice addition to packed lunches this week, too.

Wednesday, September 22, 2010

One Lovely Blog Award

I just want to say thank you, thank you, THANK YOU to Wendy at Around My Family Table
for awarding me the One Lovely Blog Award.

It made my whole day! Wendy's blog is full of great recipes and ideas. I love to visit her site often! Pop on over and check it out for yourself! With every great honor comes responsibility, so here are the rules:

1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.

2. Pay it forward to 15 other bloggers that you have newly discovered.

3. Contact those blog owners and let them know they've been chosen.

I have become a blog junkie, so I have found some fun, fabulous blogs! I have gotten tons of great ideas from all of them! Go drop by for a visit soon!
  1. Cutting Back Kitchen
  2. 4 Growing Boys
  3. Finding Joy In My Kitchen
  4. I'm Losing It Here
  5. Jamie Cook's It Up
  6. Jayaycee's Blog
  7. My Suburban Adventure
  8. My Daily SAHM Life
  9. Nora's Menus and Recipes
  10. One Crazy Cookie
  11. The Allen's House
  12. The Carolina Housewife
  13. The Frugal Girl
  14. Thrifty Living
  15. Tried and True Cooking With Heidi

Tuesday, September 21, 2010

Ridley's and BiLo's (Associated Food) Deals 9/21 - 9/27

There are some fabulous prices on produce this week at Ridley's. On Friday, Sept. 24th, Ridley's is having a One Day Produce Sale. There are some great deals! Check it out! The case lot sale begins next Tuesday, Sept. 28th at Ridley's and Nel's BiLo . Nel's BiLo still has local canning produce available.
  • 15 pound bag of russet potatoes $1.87 each
  • Small grapefruit 3 for $1.00
  • Leaf lettuce $.99 each
  • Yellow onions 3 pounds for $1.00 (great price)
  • Cantaloupe 3 pounds for $1.00
  • Tyson (40 oz) bag boneless, skinless chicken breast $4.88 each ($1.95 pound)
  • Fresh pork country style sausage $1.59 pound
  • Land of Frost (10 oz) deli shaved lunchmeat $1.99 each
  • W.F. (18 count) carton large eggs $1.25 each
  • W.F. (1/2 gallon) chocolate milk $1.28 each
  • 2 liter Coke products $.99 each
  • Pasta Louigi pasta (assorted varieties) $.68 each
  • W.F. (6 pack) paper towels $3.45 each
Ridley's Friday's One Day Sale
  • Tomatoes $.88 pound
  • 10 pound bag Idaho potatoes $.97 each
  • Local peaches or nectarines $.87 pound
  • Cucumbers 4 for $1.00
  • Green peppers 4 for $1.00
  • 5 pounds Gala apples $1.99 each
  • 24 pound box Idaho Bartlett pears $15.97 each ($.67 pound)

Friday, September 17, 2010

Swore Farms

(Click on the picture above for directions to the farm.)

One of my favorite places to visit during late summer and throughout the fall is Swore Farms (I really am a farm girl at heart!). Mike and Wendy Swore and their five children own a small local farm that has been in their family for three generations. I admire their willingness to carry on the family tradition. As well as, provide local produce and agricultural education for the community. I end up at the farm on many weekends buying corn. I have been eating (and freezing dozens of ears) of their yummy corn for several years now, it's the best sweet corn I've tasted. I also like to peruse the "garage" while I'm there to find other fresh veggies to supplement what I can't grow in my own garden. They have a great variety of vegetables; I especially like the red potatoes.

You can visit the Swore Family at the farm Saturdays from 10:00am - 4:00pm (daily from 10:00am - 7:00pm during corn season). If you don't want to drive out to the farm, you can visit them Wednesday (from 4:00 - 8:00pm) and Saturday (from 9:00am - 1:00pm) at the Portneuf Valley Farmer's Market or Tuesdays at the Chubbuck Farmer's Market (from 3:30 - 7:30pm).

Starting October 1st Swore Farms will be hosting their Annual Corn Maze and Pumpkin Patch every Friday (4:00pm to dusk), Saturday (10:00am to dusk), and Mondays (4:00 to dusk) for Family Night. Groups and classes are also welcome to call Wendy (705-0991) to schedule a visit. I have taken my Cub Scout groups on several occasions, and we have always had a fabulous time. I love that Wendy teach the kids about farming and agriculture while they are having a fun time.

Go check out there website soon to learn more about Swore Farms, and be sure to take advantage of all the fresh, yummy produce they provide. Thank you Swore Farms!!!!!

Thursday, September 16, 2010

Liquifying Honey

I brought a jar of honey up from the store room yesterday, and was sad to see it had started to solidify.

Honey has the habit of crystalizing if it sits unused for to long. Throwing it away was not an option (the Waste Not Want Not Challenge has cured me off that!) Luckily, I remembered my mom restoring honey when this same thing happened in my youth. After dragging the memory to the forefront of my little brain, I put my plan int action.

Bring enough water to a simmer in a sauce pan to cover the honey jar. You don't want the water to boil. It will melt your container if it is plastic. You could also dump the solid honey into a clean glass container if you are worried. Place the honey on a couple of can jar ring so it doesn't touch the bottom of the pan.

Keep the burner on a low setting so the water will continue to simmer.

This take a little while (it took about an hour and a half start to finish). Keep checking the honey occasionally to see how your project is progressing.

When the honey is liquid again, carefully remove it from the warm water. Salad tongs work great for this!

Set the honey jar on the back of the stove or on a hot pad to cool. The honey is also very runny at this stage, but it thickens up as it cools.

Ta Dah!!! The honey is as good as new. Now I can enjoy my peanut butter and honey toast for breakfast, again! Hooray!!!

Wednesday, September 15, 2010

Garlic Cheddar Biscuits

(Please forgive the bad photography)
I love, love, LOVE the yummy, delicious Cheddar Biscuits at Red Lobster! I crave them every so often. So I attempted to create my own version. I whipped them up to accompany Beef Stew (and add a little pizazz to a dreary leftover meal). They were a pretty close replica to the originals (and a whole bunch cheaper)!

Garlic Cheddar Biscuits
(makes 15 biscuits)

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup butter flavor shortening
1 1/4 cups of milk
1 teaspoon garlic powder or 1/2 tablespoon minced garlic
1 1/2 cups shredded cheddar cheese
6 tablespoon butter, melted

Sift flour, baking powder, sugar, salt, and cream of tartar. Cut in shortening until coarse crumbs form. Stir in milk, garlic, and cheese until combined. Batter is a little bit sticky. Drop by rounded tablespoons onto a greased cookie sheet. Smooth tops of biscuit with wet fingers to avoid rough spots when baked. Bake at 450 for 10 - 14 minutes until golden brown on top. Drizzle melted butter over biscuits while still hot and allow to soak in .

Monday, September 13, 2010

Caselot Sale!

Here is what I grabbed at the Smith's (Kroger) case lot sale this week. There were really great deals on:
  • Cream soup (I really like there cream soups. They come out of the can creamy, and have a great flavor)
  • Tomato soup
  • Evaporated milk
  • Tomato sauce
  • Tomato paste
  • Spaghettios
  • Assorted broths
  • Apple juice
  • Canned vegetables
  • Bumblebee tuna
  • Canned beans
  • Canned tomatoes
  • Mandarin oranges
  • I also notice Kroger Peanut Butter (assorted varieties are still 10 for $10.00)
The sale is on until September 21st. Case lot sales are a great way to stock up on pantry staples at a cheap price. I am going to try living out of my pantry (and food storage) for the next 30 days (Yes, I am starting another self imposed challenge....silly me!). I am only going to the store for milk (there might be a revolt if I start slapping a big old pitcher of reconstituted powder milk on the dinner table. Baby steps!) and I am still going to participate in Bountiful Baskets. I'm hoping this will give me an idea of what I need to stock up on, and use up what I have excess off. I will be posting ideas and menus of ways to use pantry basics over the next month.

Sunday, September 12, 2010

Tina,Tina,Quite Contrary.....How Did Your Garden Grow?

I know I was horrible about posting updates of my garden this year, but I thought I'd give an end of the year to speak (plus I am using this post to journal for next year, so I will know what to and what not to do next year). We had a short growing season this year. I was not able to plant my garden until the tenth of June. Usually, we are able to plant the week before Memorial Day (if you cover your plants the hot caps or walls of water), but this year cold weather and rain prevented that. It really did not warm up, or get sunny, until the very end of June. My plants did grow big and healthy, they just have not produced the yield I had hoped for.

The tomato plants around the deck did beautifully. The sad little plants in my previous post have really grown! We have picked about a dozen ripe ones so far, but if the warm weather holds out I should get enough to make a big batch of salsa:

The cherry tomato plant did especially well. We have gotten four picking off of it. Next, year I am tempted to plant two.

The jalapeno peppers ( I planted 8 plants) have been very prolific I have canned 14 (1/2 pint jars) of chopped peppers so far. At the rate they are producing I should get another batch before it freezes. The green pepper plants (also planted 8 of those) are big and healthy, and I have gotten 8 peppers off of them. They are loaded with pepper the size of silver dollars right now. I'm crossing my fingers that they will get a little bigger before the freeze hits. I would love to put a few more in the freezer.

In the backyard the garden is coming along, and producing enough to keep my family and my sweet neighbors across the street in fresh produce. I know it looks like a jungle, but the plants don't seem to mind fraternizing, and they naturally choke out the weeds (Yeah!). (Note to self: broccoli was not a good choice. The plants grew huge, but the buds never got very big. Oh, and the stinking, nasty aphids took up residence, in BIBLICAL proportion, after the second cutting. I pulled them up by the roots last week (covering myself in dirt and aphids. Whew! Nasty!) After three years of planting it with similar success each year, broccoli will NOT be in the 2011 veggie lineup!)

The carrots and beets have gone great guns! I planted extra beets, so I would have enough to make pickled beets ( I just LOVE pickled beets!). The onions only grew to the size of golf balls, though (I'm going to have to work on that next year). Most of the herbs have gone to seed (I'm just not great at keeping up with the herbs). Oh, and here is a picture of my fifth child. This is Abigail. She's 7 years old. I guess that makes her the youngest of my brood (Shh! Don't tell her she is a dog. She thinks she is a kid). She loves to help me glean garden.....and roll in the garden if she gets a chance!

Cucumbers didn't grow well this year. Must be the weather. That's okay, cucumbers are really something you can't expound on.

The summer squash and zucchini were lacking, too. That is probably good, I get tired of summer squash after a while. I tried a new variety of zucchini that grew round like pumpkins, instead of long and ginormous! The plant wasn't a giant producer, though. I did get enough to make several batches of Chocolate Zucchini muffins. I will probably go back to the tried and true variety next year.

However, the spaghetti squash has made me proud.

Here's one of the many squash hiding amongst the leaves.

The buttercup squash is doing fabulous, as well. I decided to plant buttercup squash instead of pumpkins, because they are much easier to manage. The plan is to bake, puree, and freeze them to use in place of pumpkin in baked goods and pie ( no one can tell the difference. I have been pulling this little trick for years and nobody is the wiser....until, now!).

The beans were also a disappointment. I was really hoping for buckets full like last year, but I have only gotten three ice cream buckets full. Bless my wonderful sister in law for supplementing me out of her garden so I could make Dear Hubby his coveted Dilly Beans!

Abby helped pick beans this week. In pick, I means see was pilfering them out of the bucket when she thought I wasn't looking. At least one of my "kids" likes eating her veggies!

This week the garden produced all of this. The cucumbers got out of hand. These are going to be made into hot dog relish! There are my funny shaped zucchini's, kind of look like striped pears. This is about how much I have gotten out of the garden weekly, not bad, just not enough to can like I wanted to.

I guess this World War II poster rings true:

As you can tell from the pictures the nights are getting colder lately. The leaves have been nipped by frost, and are drooping or are dying. One of these nights it will really frost, and it will all be over. I always greet this time of year with mixed emotions. I love autumn, but it is sad to see my garden slow down, and eventually die. Like the poster says, gardening is work. Sometimes frustrating work, sometimes glorious work, sometimes itchy and painful (when you knock the rake or shovel over onto your head, or rummage around the squash plants in short sleeves, when you are allergic!), but always gratifying to see what your labors have produced. Whether on the shelves in jars, in the freezer, or at the dinner table. I guess I am hooked. I can profess to be a gardening junkie!

Friday, September 10, 2010

Handy Tip For Blanching Fruit and Veggies

For those of you in the throws of canning and freezing your garden bounty, or just taking advantage of the cheap produces available through Farmer's Markets, Bountiful Baskets, or friends and neighbors generosity, I stumbled across a handy idea to use when you are blanching your produce.

If you are freezing or canning tomatoes or peaches you need to peel them before preserving them. The easiest way is to submerge them in boiling water for a minute to loosen the skins.

Then plunge them into icy cold water, causing the loosened skins to split. This makes peeling a breeze. This is great in theory, but the water warms up way to fast if you are continually dumping hot fruit into it. I would dump ice into the water to cool it down, but it melts quickly and requires a lot of ice if you have a big project going. The other day I went to grab my bag of ice because I had a some peaches to take care of. Well, somebody (actually several somebodies, who shall remain nameless) had used my bag of crushed ice to cool their beverages! Hitting panic mode I started digging through the freezer looking for an alternative. I noticed my frozen water filled juice jugs! The light bulb went on over my little head! I plopped one of those into the sink before I started adding the hot peaches.

It worked like a charm! It kept the water cold, and when I was done I just popped back in the freezer for next time! I keep several in the freezer for this purpose now. This little tip has worked great when I have been blanching veggies to put in the freezer, too. I guess desperation is the Mother of invention!

Thursday, September 9, 2010

Freezing Green Peppers Or Onions

I am in the throws of gleaning my garden right now. I have to admit I am a food preserving junkie! During this time of year my eyes glaze over, and if I don't watch myself, I will freeze or bottle anything that holds still for 5 seconds. I'm pretty sure it is an addiction problem. Two years ago I ended bottling 450 plus jars of jam, jelly, peaches, green beans, beets, pickled beets, carrots, apple pie filling, apple sauce, blue berries, cranberries, salsa, jalapeno peppers, and spaghetti sauce. Don't even get me started on the freezer full of shredded zucchini, pumpkins, corn, chopped green peppers, chopped onions, and freezer jam! We are still finishing off my treasure trove. Anyway, I have been trying to take a more conservative approach this year. So far, I have only bottled 1 box (13 quarts) of pears (that I split with my dear friend, because she did half the work!), 15(half pint) bottles of chopped jalapeno peppers, 14 (pints) and 14(half pints) of currant jelly for Christmas gifts.

Freezing produce is the next best thing to bottling it. Dear Hubby and I have procured two freezers over the years. One was a hand me down from his Grandma, and the other we bought from a silent auction for $50.00. Both reside in our garage, and they allow us to stock up meat and other food when it is a great deal (plus Dear Hubby is a hunter); as well, as preserve our garden bounty.

Green peppers and onions are two things I prefer to freeze over canning. It is fast, easier, and the end result is much better. This time of year green peppers are fairly inexpensive, so I buy some at the store to supplement the ones out of the garden. They will keep frozen in the freezer for 6 to 9 months if stored in thick freezer bags.

  • Wash, seed, and add peppers (or onions into a food processor):

  • Chop to the desired size (it has to be fairly small at our house. If certain people see "big chunks" of pepper in the entree....the party is over!):

  • Line a cookie sheet with plastic wrap ( I use Press n Seal wrap because I am plastic wrap challenged), leaving a couple inches hanging over the side of the tray. Pour the green peppers (or onions) onto the plastic wrap lined tray, and spread out into an even layer:

  • Place the tray of peppers (or onions) on a flat surface in the freezer. Leave them in the freezer for 6 to 12 hours until they are frozen.
  • Remove tray from freezer, and let it rest on the counter for 5 - 10 minutes. Gently pull up the corners of the plastic wrap to loosen the peppers (onions) from the tray. I got the genius idea to use the plastic cover to my 15x10 jelly roll pan. It has a little flex to it, and it helps lift the peppers off the tray. Break the frozen peppers into chunks if necessary.

  • Place frozen pepper (onion) chunks into a heavy duty freezer bag. Push out as much air as possible and seal the bag. Write the date on the bag, and place bag back into the freezer.

  • To use the peppers (or onions). Get out the amount needed out of the freezer bag. Place in a colander and run hot water over them to thaw. Allow to drain for a minute or two before using.
I learned every thing I needed to know about canning (water bath and pressure), freezing, and dehydrating from my faithful sidekick, The Ball Blue Book Of Canning And Preserving. It has illustrated step by step instructions on the basic steps of home preserving. It also has charts for blanching, freezing, and dehydrating most fruits and vegetables. I refer back to it year after year. Most local libraries carry a copy, or you can buy them at most stores that carry canning supplies. You can also check your local Extension Office. They sometimes carry them.


Related Posts with Thumbnails