Hawaii Master Food Preservers

Final Thoughts

cheflove — Mon, 20 Feb 2023 05:57:23 +0000

Packaging

cheflove — Mon, 20 Feb 2023 05:52:48 +0000

Mango Leather

cheflove — Sun, 19 Feb 2023 01:12:21 +0000

Mango Leather

Servings 1 10”x10" dehydrator tray

Equipment

Blender
Food mill or sieve
Dehydrator with trays

Ingredients

Mango (ripe) – pureed
Spices and/or Seasonings (optional) as desired
Sugar, Honey and/or Sweetener (optional) as desired
Additional fruits (optional) as desired

Instructions

Making the Puree

Wash, peel, and separate mango flesh from seed. Chop into chunks and puree in blender until smooth.
OPTIONAL: Add other fruits and/or seasonings and repeat this step.
Pass puree through a food mill or sieve; discard any coarse fiber extracted.

Preparing Puree for Dehydrator/Dehydrating

Place liners on dehydrator tray and spread mango mixture evenly; ≈¼-inch thickness.
Follow DEHYDRATING TIME to process.
Remove trays from dehydrator when puree is dry with no sticky areas.
TESTING FOR DRYNESS: Touch gently in several places near center; no indentation should be evident.

DEHYDRATING TIME

Standard 600W Dehydrator: (@140°F) ≈ 10 hours ** drying continuously **

Notes

*This recipe is not shown in video but uses the same process for Vegetable puree/chip

Drying / Dehydrating Leathers / Rollups

cheflove — Sun, 19 Feb 2023 01:11:01 +0000

Drying / Dehydrating

LEATHERS / ROLLUPS (fruits & vegetables)

Equipment

Drying / Dehydrating system or machine: Home Dehydrator or Oven, Commercial Dehydrator, Sun Drying system or Solar Dehydrator
Food-safe mesh trays for drying system
Specialized food-grade plastic sheets or parchment paper for lining trays

Instructions

Making the Puree

NOTE: Unlike fruit, most vegetables need to be blanched prior to using in puree.
Wash all fresh fruits/vegetables in cool water.
Remove any peels, seeds, and stems.
Cut into chunks and puree until smooth.
Optional: For a smoother leather, strain puree to remove fibers as they can make leather stringy and difficult to chew

Puree making tips

Spices can always be added for flavor.
On average, ≈ 2 cups of puree makes one 10" X 10" leather.
Honey, sugar, and other sweeteners may be added; honey is best for longer storage as it prevents crystallization, sugar is adequate for immediate use and/or short storage. Keep in mind – added sugar and liquid sweeteners will alter your drying time as well as the finished texture/pliability of leather.

Making the Leather / Pouring and Spreading Puree

NOTE: The only difference between a leather and a rollup is its thickness.
Pour puree onto lined dehydrating tray.
Spread purée evenly, ≈ ¼-inch thick, avoiding edge of liner.
A liner of some sort must be used to dehydrate puree; parchment paper may be used but often will crinkle or fold as the puree dries.
Puree can be poured as a single sheet (10" X 10" tray) or into several smaller sizes; the larger the leather, the longer to dry.

Dehydrating Puree

Dry leathers at 130°–140°F.
Test for dryness – touch center of leather, no indentation should be left.
While warm, peel from liner and roll.
Allow to cool and rewrap roll in cellophane or parchment paper and store.
Most leathers will keep up to l month at room temperature in an airtight container. They may also be stored in refrigerator or in freezer but may be brittle upon removal. To avoid shattering, bring to room temperature prior to consuming.

DEHYDRATING TIME

Standard 600W Dehydrator: ≈ 6–8 hours (based on continuous drying time)

Notes

To make vegetable chips, the same puree may be used. Spread puree thinly onto liner. Drying time may fluctuate between 2–4 hours at 140°F. Chip is dry when it is brittle and gently cracks/shatters when a little pressure is applied.

Drying / Dehydrating Fruits & Vegetables

cheflove — Sun, 19 Feb 2023 01:10:43 +0000

Drying / Dehydrating

WHOLE PIECES (fruits & vegetables)

Equipment

Drying / Dehydrating system or machine: Home Dehydrator or Oven, Commercial Dehydrator, Sun Drying system or Solar Dehydrator
Food-safe mesh trays for drying system
Optional: Hygrometer or Water Activity Meter

Instructions

Preparing the Fruits/Vegetables

NOTE: Unlike fruit, most vegetables need to be blanched first; exceptions include onions, mushrooms, and bell peppers (technically, a fruit).
Thin and uniform slices dry fastest; skins may be left on but it takes longer and often requires more diligence during the drying process.
If skin is left on, it should be cut or checked/cracked prior to dehydration to aid in speed. To check/crack the skin, place in boiling water for 30–60 seconds then shock in cold water. This will cause skin to split and allow center to be dried thoroughly and safely.
It is best practice to cut slices no more than ¼-inch thick at its widest; this will ensure heat penetrates to center of slice and dries evenly on both sides.
Add spices prior to dehydrating. Gently toss the fruits/vegetables in the spice mix or sprinkle lightly on top.
Be sure to place slices in a single layer on drying trays; pieces should not touch or overlap.
Optional: Fruits high in sugar can be sticky. Trays may be sprayed with nonstick cooking oil prior to placing fruit. After fruit dries ≈ 2–4 hours, lift each piece gently with a spatula and turn/rotate.

Determining Dryness

If you have a hygrometer (small thermostat-like device), place into an air-tight container with sample of your dried product; let sit ≳24 hours. If it measures ≈52% or less, product is dried thoroughly.
If you have a water activity meter, follow usage directions in meter’s manual. Water activity measurement [aW] should be at 70 or less.
If no instrument is available for measurement, use the following equation to determine moisture content: Dry wet/Net wet weight x100= % of remaining moisture, USDA recommends 15–20%

Packaging for Storage

Pack food once proper dehydration level has been reached; allow to cool first – packaging food warm can lead to sweating and moisture buildup.
Excessive delays in packaging could also allow moisture to re-enter food so ensure this step is completed in a timely manner.
If food has been dried in the sun, it must be pasteurized first before it is packaged.

DEHYDRATING TIME

Standard 600W Dehydrator: Refer to following chart for recommended times. ** based on continuous drying time **

Notes

Drying Fruits in a Dehydrator

❋ based on standard 600W dehydrator ❋

NOTE: These are only estimates since the ripeness of the fruit, overall moisture content of the fruit and climate humidity during dehydration will all factor into drying times.

Vegetable Soup

cheflove — Sun, 19 Feb 2023 01:07:54 +0000

Vegetable Soup

Equipment

Large saucepans or pots
Pint or quart size canning jars and lids
Pressure Canner (weighted or gauge)

Ingredients

Vegetables as desired
Water or broth as needed
Salt to taste

Instructions

Preparing the Soup for Canning – HOT PACK

Choose favorite soup ingredients and prepare as HOT PACK for canning; meat or poultry can be added with fat removed. Dried beans or peas must be rehydrated first.
Combine ingredients with enough hot water or broth (from cooking meat, poultry, or tomatoes) to cover over top. Boil 5 minutes.
Add salt to taste, if desired.
~ Always sterilize canning jars and lids just before using ~
Fill hot jars halfway with solid mixture.
Continue filling jar with hot liquid; leave 1-inch headspace and remove any air bubbles.
Wipe jar rims and threads.
Adjust lids and begin canning.

CANNING TIME

Notes

CAUTION: DO NOT add noodles or other pasta, rice, flour, cream, milk or other thickening agents as per USDA guidelines.

NOTE: Cooked seafood can also be added as part of the solid mixture, must be canned as follows: ** (pints and quarts) 100 minutes – using same pressure canning weights as above

Carrots

cheflove — Sun, 19 Feb 2023 01:06:09 +0000

Carrots

Equipment

Large saucepan or pot – for hot pack method only
Pint or quart size canning jars and lids
Pressure Canner (weighted or gauge)

Ingredients

Carrots – washed and peeled; sliced or diced as desired
water as needed
salt to taste

Instructions

Preparing the Carrots for Canning – choose HOT PACK or RAW PACK

Wash, peel, then re-wash carrots. Slice or dice into desired size.
HOT PACK: In large pot, cover carrots with water and bring to boil; simmer minutes.
RAW PACK: Skip this step.
~ Always sterilize canning jars and lids just before using ~
Pack carrots tightly into hot jars; leave 1-inch headspace.
Add salt, if desired; ½ teaspoon for pint jars, 1 teaspoon for quart jars.
Fill jar with boiling water; remember to leave 1-inch headspace and remove any air bubbles.
Wipe jar rims and threads.
Adjust lids and begin canning.

CANNING TIME

Pressure Canning: (pint jars) 25 minutes, (quart jars) 30 minutes
Dial gauge pressure canner @ 11 pounds OR Weighted gauge pressure canner @ 10 pounds

Notes

NOTE: Large carrots are often too fibrous, select small ones preferably 1–1¼ inches in diameter.

If you live at altitudes of 1,000 feet or more, water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pressure compensates for lower boiling temperatures. Therefore select the proper processing time or canner pressure for the altitude where you live.

Beets

cheflove — Sun, 19 Feb 2023 01:05:56 +0000

Beets

Equipment

Large saucepan or pot
Pint or quart size canning jars and lids
Pressure Canner (weighted or gauge)

Ingredients

Beets (1-2in diameter) – whole; (≥ 3in diameter) – slice or cut into 1in cubes as desired
Water as desired
Salt to taste

Instructions

Preparing the Beets for Canning

Cut off beet tops, leaving 1-inch of stem and root to reduce color loss; scrub well.
In large pot, cover beets with boiling water. Boil until skins slip off easily, ≈ 15–25 minutes, depending on size.
Cool to remove skins and trim off stems and roots.
Cut beets into ½-inch cubes or slices (halve or quarter large slices); leave baby beets whole.
~ Always sterilize canning jars and lids just before using ~
Pack beets into hot jars; leave 1-inch headspace.
Add salt, if desired; ½ teaspoon for pint jars, 1 teaspoon for quart jars.
Fill jar with boiling water; remember to leave 1-inch headspace and remove any air bubbles.
Wipe jar rims and threads.
Adjust lids and begin canning.

CANNING TIME

Pressure Canning: (pint jars) 30 minutes, (quart jars) 35 minutes
Dial gauge pressure canner @ 11 pounds OR Weighted gauge pressure canner @ 10 pounds

Notes

NOTE: Beets larger than 3 inches in diameter are often fibrous. Daikon was used for the recipe video.

Beans – Green (snap, wax, or Italian)

cheflove — Sun, 19 Feb 2023 01:04:15 +0000

Beans – Green (snap, wax, or Italian)

Equipment

Large saucepan or pot – for hot pack method only
Pint or quart size canning jars and lids
Pressure Canner (weighted or gauge)

Ingredients

Beans (whole or 1in pieces) – washed and trimmed as desired
Water as desired
Salt to taste

Instructions

Preparing the Beans for Canning – choose HOT PACK or RAW PACK

Select tender, crisp pods – discard diseased and rusty pods.
Wash beans, trim ends; break or cut into 1-inch pieces or leave whole.
HOT PACK - In large pot, cover beans with boiling water; boil 5 minutes.
RAW PACK - Skip this step.
~ Always sterilize canning jars and lids just before using ~
Pack beans firmly into jars; leave 1-inch headspace.
Add salt, if desired; ½ teaspoon for pint jars, 1 teaspoon for quart jars.
Fill jar with boiling water (or cooking liquid for HOT PACK); remember to leave 1-inch headspace and remove any air bubbles.
Wipe jar rims and threads.
Adjust lids and begin canning.

CANNING TIME

Pressure Canning: (pint jars) 20 minutes, (quart jars) 25 minutes
Dial gauge pressure canner @ 11 pounds OR Weighted gauge pressure canner @ 10 pounds

Notes

NOTE: If you live at altitudes of 1,000 feet or more, water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pressure compensates for lower boiling temperatures. Therefore select the proper processing time or canner pressure for the altitude where you live.

Pickled Mysore Peaches

cheflove — Sun, 19 Feb 2023 01:03:43 +0000

Pickled Mysore Peaches

Equipment

Medium saucepan
Pint size canning jars and lids
Water Bath canning pot and lid

Ingredients

8 whole Mysore peaches, washed, halved & pitted
2 cups Distilled white vinegar (5%)
2 cups Water
4 Tablespoons Canning salt
½ cup Sugar

Instructions

Preparing the Peaches for Canning – RAW PACK

Wash the peaches, cut into halves and remove the pit.
Make brine – mix vinegar, water, sugar and salt; bring to boil.
Place raw peaches tightly into the hot jars.
~ Always sterilize canning jars and lids just before using ~
Fill the jars with the brine mixture, take care to remove air bubbles; leave ½ inch headspace.
Wipe jar rims and threads.
Adjust lids, tighten the rings and begin canning.

CANNING TIME

Water Bath Canning: (pint jars) 20 minutes

Notes

*Note on high altitude canning: