August preservation
I have been dehydrating my yellow crook neck squash and zucchini (what a difficult word to spell!) and making chips. So yummy. I blanch 1/4 slices (done with a mandolin and a protective glove ... don't forget the protective glove, those things are sharp) in boiling water briefly first, skip the ice water cool time thing and go directly to the
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I got sick of icky pickles. I will probably try again next year.
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OK, my big fail story.
I placed mass quanities of salted sliced squash on sheet covered screens and placed them in my van to bake. I'd read about this "technique" on the web.
Well, it then proceeded to rain IN AUGUST for 48 hours. Mold happened. Mold smell is still in the air in the van. It is fading slowly. Bleach cleaned the sheets.
I would try this again but check the weather first. I figured I would drive as usual, using AC or open windows to clear the humidity out and let them bake when parked. I'd intentionally park in the sun. :(
No sun.
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Well, you're a braver woman than I am.
I know native Americans used to dry squashed, but I think those were the winter squashes, and I don't know how they did it.
I also know that apple slices (core the apples, slice into rounds) used to get threaded onto dowels or broom handles, which would be supported on both ends, say on chair backs, in a warm attic with light from windows, and ventilation but in theory without flies or other flying insects, until they were dried (and of course shrively looking.)
The Pennsylvania Dutch used to peel and quarter apples, and dry the quarters ("Schnitz," I think those were called.) Those, I think, were spread out on sheets or clean paper, again in the attic out of direct sun, to dry completely.
Not anything at which I have any skill. *le sigh* As I said, you are a braver woman than I am.
*doffs hat in admiration*
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http://everything2.com/index.pl?node=leather+britches&lastnode_id=124&searchy=search
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