Canning jars and lids are still as scarce as hen's teeth around here, so my dehydrators have been working overtime.
I got 4 large bags of hash browns dried over the weekend along with 8 lbs. of carrots.
I tried something different with the carrots. I have lots of dehydrated diced and sliced carrots, but wanted some on hand that would be easy to use in baking carrot cake or muffins or bars. So I peeled the carrots, cut them into about 1 inch pieces and ran them through my food processor. The result was ground carrots that were about the same as coarse sand. Using the mesh liners, I spread the carrots out on 9 trays, keeping the thickness to about a quarter of an inch. At a temperature of 135 degrees, they dried in about 8 hours. I find they rehydrate quickly in boiling water and should work well in baked goods.
I wish I were one of those people who could keep a kitchen clean while working on a project, but sadly, I am not. Today will be spent finding the top of my kitchen table and the counter space so that I can dehydrate 10 lbs. of potato slices tomorrow.
Apartment dwellers seem to be always hunting for space for our food and supply storage. I have a rather large overflow of dehydrated vegetables and nowhere to store them. I think I have found a solution.
A while back I experimented with turning some of my dried veggies into powders. I ran dried celery, carrots, bell peppers and mixed veggies through my little coffee grinder. Since then I have found that I can add flavor to other foods just by adding a teaspoon or two of the vegetable powders. I still like the whole dried veggies for soups and stews, but the powders are handy for flavor without the need to rehydrate. And the powders take up much less storage space. So I believe that is my next project.
I am eternally grateful that storage space is a problem instead of not having enough food. Finding storage space for food is a first world problem, but necessary as we dive headlong toward third world status.
Keep on prepping!