Raw Grape Fruit Leather Recipe

Raw Grape Fruit Leather Recipe

The first time I made grape fruit leather, it was unintentional. I was making grape juice to can and had a bunch of pulp left over. I spread it on dehydrator trays thinking it wouldn’t turn out but it actually did!

I wanted to try making it again but without heating up the grapes past 105ºF so it would still be a living food. I was making this side by side with an oven fruit leather recipe and there was a huge difference in taste. The oven version (cooked at 170ºF), had an almost burnt taste while the raw fruit leather was intensified and highlighted the grape flavor. You can tell by the color that much of the nutrition is preserved.

This is a tasty snack for adults and kids alike!

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10 Tips for Storing Garden Vegetables Through Winter

10 Tips for Storing Garden Vegetables Through Winter

While not all of us have a root cellar (I don’t), we can make the most of the storage spaces we have. Ventilation is very important if you want to prolong the life of your vegetables. 

In the ideal root cellar set up, you would have a cold air intake vent at the base of the root cellar wall and on an opposite wall and the top would be the warm air outtake vent. Cross ventilation is best.

In my basement, I don’t have either of those things, but it is unheated, and it’s not closed off tight from the rest of the house so it does get some ventilation, though not the ideal kind. 

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Food Dehydration 101: Drying Fruits and Vegetables

Food Dehydration 101: Drying Fruits and Vegetables

Dehydration is a method of food preservation which works by removing the moisture in food. When you remove that moisture, the microorganisms like mold can’t grow and break it down. The result is a shelf stable product that doesn’t spoil for many years.

When dehydrated, packed, and stored properly, fruits have a shelf life of 5 years and vegetables have an 8-10 year shelf life. More information on shelf life HERE.

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35 Ideas For Preserving your Spring Harvest

35 Ideas For Preserving your Spring Harvest

Fresh seasonal food has maximum flavor and nutrition. My goal is to eat as much garden food as possible while it’s in season and with the excess preserve for when there isn’t as much abundance. This year, I’ve been working extra hard to meet my goal of a year of homegrown vegetables. It’s had me thinking of all the ways I need to preserve for winter, my hardest season to complete 100% vegetables from my backyard garden.

I wanted to give you some ideas on how to preserve what you have right now. In some parts of the US you may already be done with your spring harvest and others are just beginning. I’m right at the tail end of these early crops.

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9 Benefits of Dehydrating Food that May Surprise You

9 Benefits of Dehydrating Food that May Surprise You

#1 Maintains More Nutrients Than Other Food Preservation Methods

There are only small amounts of nutrient loss in comparison with other food preservation methods like canning and freezing. I found a chart HERE that compares nutrient values. It says that dehydration has a 3-5% nutrient loss after preservation. Freezing has a 40 - 60% nutrient loss and canning has 60-80% nutrient loss.

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Top 9 Favorite Books for Preserving the Harvest

Top 9 Favorite Books for Preserving the Harvest

There are many ways to preserve the harvest and having a guide on how to do it is key! Personally I am a huge lover of books! I’m old school and really love the tactile version.

Since I love books and I love to read, I have tested a lot of books on preserving. These are my favorites from canning, dehydrating, cold storage and fermenting. For these books to make it to my top favorites they have to have some amazing recipes and/or really important information.

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