Drying Foods
Summer may be coming to an end, but that doesn't mean its seasonal flavors
can no longer be enjoyed. Drying sweet apricots, tart apples, fresh herbs,
and plump, juicy tomatoes in the oven or in the sun (if there is low
humidity) allows them to be savored throughout the fall and winter months.
Dried apricots, tomatoes, and other foods can be reconstituted in boiling
water, broth, or juice and dried mushrooms or beans can be added directly
to soup or stew.
Drying Foods
Add chopped dried apricots to trail mix or bar cookies. For a deliciously
quick dinner, toss sun-dried tomatoes with pasta for a satisfying meal.
* Marinated Sun-Dried Tomatoes: Four days in the sun gives ripe tomato
halves a sun-sweetened taste. To store, cover tomatoes with garlic marinade.
* Dried Apple Rings: Thick slices of apple rings, soaked in a salt-water solution,
are threaded on skewers and slowly dried in the oven.
* Oven-Dried Apricots: A low-temperature oven slowly dries pitted apricots.
* Oven-Dried Tomatoes: Salted tomato halves slowly dry in the oven for up to
twelve hours.
* Oven-Dried Herbs: Clean, fresh herb branches, sprigs or leaves are dried
in the oven, then stored in airtight containers for up to six months.
* Air-Dried Mushrooms: Mushrooms, threaded on a thick string, are hung outside
in the sun until dry. The mushrooms can be reconstituted in soups or stews.
* Dried Herbs: Herb branches are hung upside down in a paper bag to dry. The
bags can be stored throughout the winter and used as needed.
* Leather Britches: Batches of green beans or pea pods are strung together
and briefly steamed. The beans are hung to dry and are then stored in a cool,
dry place.
Canning Foods
Canning summer fruit and produce is a way to enjoy their tastes throughout
the year. Roasted peppers bottled in olive oil add flavor to pasta, appetizers,
and sandwiches. Spiced peaches and pears, pickled in red wine, can be
enjoyed during the holidays, and orange syrup is perfect for breakfast
at any time of the year.
Canning Foods
Stock up your pantry for the winter and the holidays. A jar of spiced
peaches or orange syrup is a delicious holiday gift.
* Spiced Peaches: Peaches, pierced with whole cloves, are poached in
cinnamon and lemon juice. The peaches are placed in jars, which are then
filled with the poaching liquid.
* German Mustard: Brown mustard seeds, mustard powder, and champagne vinegar
are simmered with onions, honey, molasses, garlic, and spices. The mixture
is pureed in a blender until smooth.
* Pickled Artichokes: Artichoke hearts, simmered in lemon water, are placed
in airtight containers and filled with vinegar. The artichokes marinate overnight
before draining the liquid. This process is repeated. After the final straining,
garlic, chili pepper, bay leaves, and basil are added to the artichokes and
then they are covered with olive oil.
* Homemade Tomato Ketchup: Sauteed tomatoes and onions are strained and reheated
in a saucepan with vinegar, sugar, and spices until thick. The mixture is
poured into glass bottles for storage.
* Pears Pickled in Merlot: Whole pears are steeped in a red wine, cinnamon,
and rosemary liquid until barely tender. The pears are placed in sterilized
jars and filled with the poaching liquid.
* Italian Whole Roast Peppers in Herbed Olive Oil: Layers of yellow and red
roasted peppers are packed into jars with garlic cloves, peppercorns, and
rosemary sprigs, then covered with olive oil.
* Sweet Pepper Relish: Chopped red bell peppers, onions, and mustard seeds
are simmered in sweetened vinegar.
* Orange Syrup: Fresh orange juice, sugar, orange zest, and water are briefly
simmered then strained into clean jars.
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