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How to dry your own herbs
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This month's notes: December 2008: There's still lots to do at the farm.  Many farms have hayrides, winter events, Christmas trees and fresh local produce! Canning books and equipment like canners make great Christmas gifts: see this page! It's time to make homemade cranberry sauce (even jellied), pumpkin pies, soup, cheesecake and pumpkin bread. At many Christmas tree farms, there's lots to do in addition to getting a fresh tree! Organic farms are still not common, but any that are, have the word ORGANIC by their name! Check out my easy canning instructions/recipes, canning equipment guide - and if you have tomatoes coming out your ears, see the tomatoes canning page! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals
Please tell the farms you found them here - and ask them to update their information!!!

How to dry herbs - From fresh garden herbs!

Imagine how your dishes will taste this winter if you have your own garden herbs to add to them.  Its easy to dry or freeze some for a year-round supply of good quality herbs! Here's how to do it, complete instructions in easy steps and completely illustrated. You don't need any special equipment: air drying or room drying is the easiest, as well as, most inexpensive method for preserving herbs. Moisture evaporates slowly and naturally during air drying, leaving the precious herb oils behind. Dehydrators (see this page for more info, models and prices of food dryers) are useful if you want to dry large quantities of herbs or you have high moisture herbs such as basil.

Directions for Freezing herbs

Ingredients and Equipment
  • fresh herbs - any quantity.

 

  • glass or plastic containers, a vacuum food sealer, or "ziploc" type plastic bags.

Instructions

Start with fresh herbs - as fresh as you can get.

Step 1 - Which method for which herb?

Click on the blue link below that corresponds to the herb you want to dry, as the method vary with different herbs!

  1. Sage, thyme, summer savory, dill, bay leaves, oregano, rosemary and marjoram are sturdy, low-moisture herbs that are best suited for air-drying.
  2. Basil, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. So the oven, dehumidifier or dehydrator methods work better
  3. Chives are best frozen.

Tips

To release the full flavor, crush whole herb leaves or use a mortar and pestle to grind, just before adding to the recipe. When using dried herbs, add to soups and stews during the last half-hour of cooking or follow recipe directions. Be creative and add dried herbs to flavor your favorite foods.

Only use a microwave oven as a last resort for drying, as microwaves literally cook the herbs producing very poor quality. 

 

If you're interested, here's more information and where you can get a vacuum food sealer.

A vacuum-sealed FoodSaver bag is on top at left. You can see how the FoodSaver really sucks out all the air, so the herbs won't dry out or get freezer burn. That means the food inside will last many times longer.  I've been using them (and their predecessor in the marketplace, Seal-a-Meal) for many years. If you're interested, here's where you can get one.

TIP:  If you don't a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out.  To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.

 

Home Canning Kits

Features:


* All the tools you need for hot waterbath canning - in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning.
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection.

This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce!. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars and lids (and the jars are reusable). To see more canners, of different styles, makes and prices, click here!


Click here for a larger photo, more information, pricing, ordering, etc.
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     Salsa Tomato Mix

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

Get them all here at the best prices on the internet!


Remember to ALWAYS call the farm or orchard BEFORE you go - weather, heavy picking and business conditions can always affect their hours and crops!

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