Preparedness for when

boultdj

Butterfly_Brain wrote: »

This year I have preserved some of my glut of runner beans by salting them I will let you know how they turn out, when I cook them, I know that they will need lots of rinsing before cooking.:D

We've salted runner beans for year's, best way we've found has been, quick rinse,then leave in fresh water over night, rinse again then cook.hth

Butterfly_Brain

Thanks for that boultdj x

westcoastscot

Mrs L definitely horses for courses - I find it really interesting to mull around other people's ideas, see if I can fit them into our lifestyle up here.
Just out of curiosity - when you have your dried produce - am thinking courgettes etc that you dry to a crisp - do you heat them as "crisps" or do you rehydrate them??
WCS

[Deleted User]

Both WCS I like to nibble them crispy just as they are but they rehydrate beautifully put into a casserole at the beginning of cooking time and help to thicken the sauce as they absorb liquid when they're cooking, Cheersd Lyn xxx.

hauxwell

boultdj, how do you salt your runners please? We have gluttorama

westcoastscot, we normally use most of our dehydrated veg for soups, stews etc so just throw it in dry and it rehydrates in the stock/water/toms etc. Fruit we eat dry, but its more of a rubbery texture like the stuff you buy.

westcoastscot

Having dry veg to put in stews etc sounds really useful! Lucky you :-)

pineapple

Today I'm doing a poor mans (person's?) chinese dim sum. Trying to recreate an old favourite of meat in a sauce in a glutinous rice dumpling wrapped in a lotus leaf. :eek: Bought some beef from a proper old fashioned butcher - enough for a 3 day 'base ingredient' - and its been in the slow cooker all day. For glutinous rice, the closest I've got is sushi - bought in bulk online. As for vine leaves - well it'll have to be a steamed cabbage leaf! :rotfl:
Today's good deed was catching a neighbour's escaped rabbit. It lead me a merry dance, up and down the garden in the pouring rain...:mad: I'll never understand why people keep things like rabbits, as pets, in cages. For consumption would be a different matter though and this one is nice and plump. Unfortunately I had already put the beef on....

boultdj

hauxwell wrote: »

boultdj, how do you salt your runners please? We have gluttorama

Big jar,2 finger's deep of salt in the bottom, then put 4 fingers worth of chopped beans,then same depth of salt, keep going to you finish off with a layer of salt, lot's of water will come out of the bean's and make's the salt soggie, but that's how it's suppose to look, and sorry about the measurement's , it's just how mum and gran use to do it so I do it the same way, the longest we've saved them for has been 2 year's and the jar's we use are the big sweet jar's that the shop's throw out.hth.

fuddle

MrsLurcherwalker wrote: »

I've just been up the garden and picked yet another colander full of blackberries which, together with yesterdays picking of raspberries from the lottie are now in the dehydrator. It will take a couple of days to get them as crisp as I want them but then it's cool them completely and into an airtight jar in the store room for dipping in to over the winter. We are luckier to be here in the warmer south, I can appreciate that having the northern cooler weather and shorter season a dehydrator may not be the useful thing it is for us with some serious gluts here this year,horses for courses, yes? Cheers Lyn xxx.

I would like a dehydrator just for this time of year. The amount of wild elderberries and blackberries I can access this autumn would see us for free fruit for months if I could store it. My freezer isn't very big and is full of other useful things I need. Should I manage to dehydrate I could store in jars on a shelf or where ever I have the room. A dehydrator isn't something that I would rely on all year round but it is a way of preserving gluts found free around autumn and I endeavor to be doing this next year.

Off to go research dehydrating fruit in the oven

DawnW

boultdj wrote: »

Big jar,2 finger's deep of salt in the bottom, then put 4 fingers worth of chopped beans,then same depth of salt keep going to you finish off with a layer of salt, lot's of water will come out of the bean's and make's the salt soggie, but that's how it's suppose to look, and sorry about the measurement's , it's just how mum and gran use to do it so I do it the same way, the longest we've saved them for has been 2 year's and the jar's we use are the big sweet jar's that the shop's throw out.hth.

Sorry, silly question alert: do you mean the same as the original two fingers or the same as the four fingers of beans?