Has anyone here tried cooking potatoes, slicing and then
dehydrating them ? Can other veggies also be cooked, sliced and
then dehydrated ?

Thanks.

> wrote in message ...
> Has anyone here tried cooking potatoes, slicing and then
> dehydrating them ? Can other veggies also be cooked, sliced and
> then dehydrated ?

Not fully cooked but very lightly so and then dehydrated.

wrote:

> Has anyone here tried cooking potatoes, slicing and then
> dehydrating them ? Can other veggies also be cooked, sliced and
> then dehydrated ?
>
> Thanks.

Yes, although I do not cook the potatoes prior to dehydrating and I
don't do very many as potatoes are cheap here and I can always grow
them. Most veggies should be blanched - which is a brief cooking -
before dehydration. A question - have you tried rehydrating anything
you have dehydrated? If not please do before you do a lot and then
don't like the results. While I do all three types of preserving -
canning, freezing, drying - and now just venturing into curing of meats
I would suggest you find out a little more about the art. Drying is
only one way of being able to keep foods on hand but many don't like the
resulting texture after rehydration. For that reason, except for y2K I
do very little with the dehydrator. Depending on your location canning
may be something you just might be interested in. I can everything from
meats, soups, beans, stews, jams, you name it, I can it. Let me know if
I can help.

wrote:
> On Mon, 10 Oct 2005 18:24:57 -0400
> ~patches~ > wrote:
>
>
wrote:
>>
>>
>>>Has anyone here tried cooking potatoes, slicing and then
>>>dehydrating them ? Can other veggies also be cooked, sliced
>>>and then dehydrated ?
>>>
>>>Thanks.
>>
>>Yes, although I do not cook the potatoes prior to dehydrating
>>and I don't do very many as potatoes are cheap here and I can
>>always grow them.
>
>
> Thanks for the post. I am happy with the texture of rehydrated
> foods. It is a matter of getting used to the appearence/taste.
> When fresh is real expensive, dehydrated is better than nothing.
> One can powder dehydrated stuff and then make soups. These are
> good

But are potatoes ever really expensive? Also, don't overlook frozen
vegetables (they are often better and cheaper than fresh.)

> I considered canning, not interested in buying a pressure canner
> and all those mason jars. Canning is too much work.

-Bob

On Mon, 10 Oct 2005 18:24:57 -0400
~patches~ > wrote:

> wrote:
>
> > Has anyone here tried cooking potatoes, slicing and then
> > dehydrating them ? Can other veggies also be cooked, sliced
> > and then dehydrated ?
> >
> > Thanks.
>
> Yes, although I do not cook the potatoes prior to dehydrating
> and I don't do very many as potatoes are cheap here and I can
> always grow them.

Thanks for the post. I am happy with the texture of rehydrated
foods. It is a matter of getting used to the appearence/taste.
When fresh is real expensive, dehydrated is better than nothing.
One can powder dehydrated stuff and then make soups. These are
good

I considered canning, not interested in buying a pressure canner
and all those mason jars. Canning is too much work.

On Mon, 10 Oct 2005 14:06:28 GMT
"Ophelia" > wrote:

>
> Not fully cooked but very lightly so and then dehydrated.

Why not fully cooked ?

On Mon, 10 Oct 2005 19:55:50 -0500
zxcvbob > wrote:

> But are potatoes ever really expensive? Also, don't overlook
> frozen vegetables (they are often better and cheaper than
> fresh.)

Important to prepare for emergencies like Katrina etc., Then if
something every happens, everything is a blessing. From being
cheap food, it becomes a life safer.

Home come frozen is cheaper than fresh ? This is hard to
understand. Please explain.

Thanks.

> wrote in message ...
> On Mon, 10 Oct 2005 14:06:28 GMT
> "Ophelia" > wrote:
>
>>
>> Not fully cooked but very lightly so and then dehydrated.
>
> Why not fully cooked ?

I don't want them overcooked. I like to have a wee bit cooking time
while they are rehydrating

On Tue, 11 Oct 2005 07:28:51 GMT
"Ophelia" > wrote:


>
> I don't want them overcooked. I like to have a wee bit cooking
> time while they are rehydrating


This is very good to know.

Thank You.

> wrote in message ...
> On Tue, 11 Oct 2005 07:28:51 GMT
> "Ophelia" > wrote:
>
>
>>
>> I don't want them overcooked. I like to have a wee bit cooking
>> time while they are rehydrating
>
>
> This is very good to know.
>
> Thank You.

You are most welcome.

> wrote in message ...
> On Mon, 10 Oct 2005 19:55:50 -0500
> zxcvbob > wrote:
>
> > But are potatoes ever really expensive? Also, don't overlook
> > frozen vegetables (they are often better and cheaper than
> > fresh.)
>
> Important to prepare for emergencies like Katrina etc., Then if
> something every happens, everything is a blessing. From being
> cheap food, it becomes a life safer.
>
> Home come frozen is cheaper than fresh ? This is hard to
> understand. Please explain.
>
> Thanks.

when produce is picked it's sorted according to ripeness. the ripest produce
is sent to be flash frozen or sold in a local market. the next ripest stuff
is then sent to regional distribution, and the least ripe produce is sent to
the furthest market area.


--
lynn

"lightlady" <wrote ...
> > wrote...
> > On Mon, 10 Oct 2005 19:55:50 -0500
> >
> > Home come frozen is cheaper than fresh ? This is hard to
> > understand. Please explain.
> >
> > Thanks.
>
> when produce is picked it's sorted according to ripeness. the ripest
produce
> is sent to be flash frozen or sold in a local market. the next ripest
stuff
> is then sent to regional distribution, and the least ripe produce is sent
to
> the furthest market area.
>
sorry, i forgot to mention, the stuff that is flash frozen/processed has
less loss than produce that is shipped fresh. a buyer purchases a truckload
of tomatoes, but some of those either won't get sold before they go bad, or
they're damaged and get marked down in price, so the buyer adjusts his
selling price to adjust for the projected loss of revenue. but the frozen
food guy has less loss of revenue because of quickly processing the produce.

dang, i hope i made sense this time ;-)
--
lynn

On Tue, 11 Oct 2005 13:34:20 -0400
"lightlady" > wrote:

> sorry, i forgot to mention, the stuff that is flash
> frozen/processed has less loss than produce that is shipped
> fresh. a buyer purchases a truckload of tomatoes, but some of
> those either won't get sold before they go bad, or they're
> damaged and get marked down in price, so the buyer adjusts his
> selling price to adjust for the projected loss of revenue. but
> the frozen food guy has less loss of revenue because of quickly
> processing the produce.
>
> dang, i hope i made sense this time ;-)
> --
> lynn

Yes, it helped thanks.

wrote:

> On Mon, 10 Oct 2005 18:24:57 -0400
> ~patches~ > wrote:
>
>
wrote:
>>
>>
>>>Has anyone here tried cooking potatoes, slicing and then
>>>dehydrating them ? Can other veggies also be cooked, sliced
>>>and then dehydrated ?
>>>
>>>Thanks.
>>
>>Yes, although I do not cook the potatoes prior to dehydrating
>>and I don't do very many as potatoes are cheap here and I can
>>always grow them.
>
>
> Thanks for the post. I am happy with the texture of rehydrated
> foods. It is a matter of getting used to the appearence/taste.
> When fresh is real expensive, dehydrated is better than nothing.
> One can powder dehydrated stuff and then make soups. These are
> good
>

Sorry about the delayed reply. I do do as much dehydrating as I should
the reason being produce is very cheap here most of the time. Most of
my preserving energy is channeled into canning or freezing. The things
I regularly dehydrate are herbs, a few tomatoes, apple slices and the
real biggy meat jerky.
> I considered canning, not interested in buying a pressure canner
> and all those mason jars. Canning is too much work.

zxcvbob wrote:

> wrote:
>
>> On Mon, 10 Oct 2005 18:24:57 -0400
>> ~patches~ > wrote:
>>
>>
>>> wrote:
>>>
>>>
>>>> Has anyone here tried cooking potatoes, slicing and then
>>>> dehydrating them ? Can other veggies also be cooked, sliced
>>>> and then dehydrated ?
>>>>
>>>> Thanks.
>>>
>>>
>>> Yes, although I do not cook the potatoes prior to dehydrating
>>> and I don't do very many as potatoes are cheap here and I can
>>> always grow them.
>>
>>
>>
>> Thanks for the post. I am happy with the texture of rehydrated
>> foods. It is a matter of getting used to the appearence/taste.
>> When fresh is real expensive, dehydrated is better than nothing.
>> One can powder dehydrated stuff and then make soups. These are
>> good
>
>
> But are potatoes ever really expensive? Also, don't overlook frozen
> vegetables (they are often better and cheaper than fresh.)

I don't think they are ever expensive here. I've considered making a
batch of potato soup to can but my only years ago experience with canned
potatoes has me wondering if that is a good idea. OTOH I can things
like baked beans and kidney beans so I should just give it a go for the
learning experience.
>
>> I considered canning, not interested in buying a pressure canner
>> and all those mason jars. Canning is too much work.
>
>
> -Bob

wrote:

> On Mon, 10 Oct 2005 19:55:50 -0500
> zxcvbob > wrote:
>
>
>>But are potatoes ever really expensive? Also, don't overlook
>>frozen vegetables (they are often better and cheaper than
>>fresh.)
>
>
> Important to prepare for emergencies like Katrina etc., Then if
> something every happens, everything is a blessing. From being
> cheap food, it becomes a life safer.

Personally that is the very last reason I preserve anything. My main
reasons are - I love to cook, produce is cheap or free, I have a large
garden. Think about it. Many likely had well stocked pantries when
Katrina hit. That stuff is just all gone!
>
> Home come frozen is cheaper than fresh ? This is hard to
> understand. Please explain.
>
> Thanks.