Oh man, watching this video just reminded me that I still have green onions in my garden that didn’t get picked. It is November 18th at 8:30 pm and it just started snowing out first snowfall of the year. I guess I better grab a coat on and go save my green onions so I can dehydrate them!
“I’m going to be making vegetable broth out of those. So, they go into the freezer.” I absolutely enjoy how, straight forward and matter of fact, you are. Thank you for sharing.
@@RoseRedHomestead Would an oxygen absorber work just as well as vacuum sealing? I don’t own a vacuum sealer. I have just purchased my first Cosori dehydrator and I’m doing research first before starting any projects. I have green onions and sweet onions on my “to do” list.😊 Thanks for the thoroughly informative videos! Please keep them coming.
I’ve always sliced them up & just tossed them in a freezer bag. They are freezer friendly. I use them for any recipe. But now that I’m to receive my first ever dehydrator tomorrow, how happy I am you’ve done my homework for me (us)! What an absolute gem you are! I have watched other people’s dehydrating videos and 90% of them make me shudder! I’m sticking with you because of your scientific approach to food preservation!! GOD bless & keep you & Jim!!
You know how to be you, and stand your ground on matters you really know so well. Begone those Johnny come lately people. Enjoy this exhibition of a great lady demonstrating her own particular art.
Hi Pam Just a tip what I do with my root end green onions. I cut about 1" or stand more off and place them in a shallow dish I use in my gardening. I keep the root wet and in up to 48 hour( usually) I replant them in my garden. This way I have perpetual green onions. I never have to plant seeds. I like to companion plant them through out the garden. We us a ton of green onions. I also love to dehydrate my chives to keep them productive. I'm the food storage specialist in my Ward. It has been my calling in almost every Ward I've been in over the past 44 years. I was wondering when you lived in Houston did you go to Memorial Ward? What was your last name then? You just seem so familiar. I was baptized in Memorial March 1978. I have shared you videos, websites, books with all my friends and family and Ward Sisters. So many are like me. We love how simple and doable you make everything. Thanks for your dedication and commitment. God Bless you and your family. We love you all
I really enjoyed this video. My son-in-law always gets me green onions at the Farmer's market every year we do not grow a garden. I love onions and eat them almost every meal. I can even fold a green onion on a sandwich LOL I can't wait to get plenty of them next year I will dehydrate them. I love the way you showed us to clean them I had not thought about doing them that way. That is so much simpler. I love your videos I am learning so much from you I am glad I found your channel. You and your husband are a great team.
I love saving veggie scraps to make broth in my Instant Pot and then freeze it. Do you have any videos of canning the scrap broth? I’d love to have some shelf stable veggie broth on hand. Thanks for all your great info and hard work teaching us. Also, I love that turquoise color on you, Pam!
If you keep your root ends and replant them they will grow again. Input them in pots and start them in the house. They will grow again and as long as you do that, you never have to buy onion sets. You can do the same thing with big onions from the store, replant the root end
3 things about spring onions are ; 1. The number of green stems represents the number of white rounds of the bulb. 2. When you cut the roots off, you can put them in water to regrow, replant and onions will grow again for a new crop. 3. Put chopped onions in water in ice cube trays for fresh onion taste 😢.
I want to thank you for your videos and hard work. It has taught me so much. I just bought a Magic Mill dehydrator with the stainless steel racks and will be doing the rest of my spring onions this week. Much love to you 💗 🌹
I’m impressed by your “transfer” skill! I’d have onion fragments all over my kitchen, even using a canning funnel! Nicely done! My canning funnel is one of my favorite kitchen tools and one more folks should know about. It’s not only handy to “funnel” the food into the jar, but when canning it helps keep the lip of the jar clean!
My Acadian, French ancestors always covered both the bulbs and the onion tops are coated with salt and just assume that they are preserved. They are used as a soup spice. But after the year I was worried about eating them as safe. I would not find if salt was safe to preserve so I asked a local college for help. They said not safe using salt but to freeze or dry. I did dry but the salt separated from the green tops as spice. I dried them then powered as spice. I was convinced of the safety as powder.
This summer I dry my green onions tips, only greens,I cut them off and live onion in soil, powdered them and add salt same amount apraximetly , and call green salt, my dougther love it, she puts on everything she cooks or eats,she also vegetarian like me.
Rose I certainly love your videos. When I first found you I was looking for how to dehydrate my apples that were an epic fail. In my search I just stared watching you do the canning, dehydrating, and the bug out buckets. You have inspired me so much that at the age of 62 I went and bought a magic mill dehydrator and a 23qt. pressure canner, and cases and case of jars. I have been canning so much and it’s been a great experience. I am defiantly learning patience. Thank you for putting yourself out there to teach such wonderful skills. Your husband deserves some credit also for being the man behind the scenes supporting you. With all this beings aid I would like to ask a question. When dehydrating different items some suggest different temps. I have a friend who will not go higher than 105 degrees. She says you lose all the nutrients if you go higher. Is this a real thing at 105? I usually google whatever it is I am drying. How do you feel about this? I’m just curious and would love to know your take on this. Thank you again and keep up the good work!
Thank you so much for sharing your wonderful success story! Your friend is correct in indicating that heat diminishes food value, but by how much is debatable. I pretty much set my dehydrator between 215-225 and let it do its thing.
wow this lady is sooooo tidy I usually have bits on the floor, under the bench, behind the water kettle, a full sink and scattered all over the work bench
Great idea to separate the parts, as they do take different times. I replant all my green onion ends as well as celery stalk ends. About 80% of the onion roots regrow, perhaps 50% of the celery stalks. The onions will get thinner with regrow, celery stalks will flop out instead of standing straight up, but flavor is excellent.
So helpful. Some of our onions are sprouting so the hard neck is not useable, but the fine, healthy green tops are. I don't have one of those vacuum sealers but I just purchased a dehydrator and have to make a pause in buying, but I saw how you did it. Maybe in the future. For vacuum sealing, do I need the jars with the ring tops? I usually just use random jars. Thank you for passing on your experience.
Sadly, I've dug up and discarded what was left of my Egyptian Multipliers (sometimes called Walking Onions). They had become unmanageable for my 71 yr old hips and knees. I may get some volunteers next spring. I never thought about dehydrating them till I saw this video. This type of onion is only suitable as a spring onion, a scallion really. They are not appetizing when mature and don't keep at all. Grown only for the bulbs that form on the tops after flowering. If they have enough space, they will fall over and the bulbs will grow on their own if they find soil. People who grow them for spring onions, divide the bulbs, sometimes as many as a dozen per parent plant, then push them into soil in the fall to give them a headstart. Even in Wisconsin, they are hardy if kept covered over winter by mulch to prevent heaving. I just piled up lots of snow on them. I'm the fourth generation I know of to grow them with handed down bulbs. My great great grandad, grandad and father before me. Believe me, I've tried to pass them on but my kids have not taken the bait..yet😎 Thanks so much for reminding me to be grateful for your generosity and valuing tradition💞
New to the channel so glad you shared WHAT you use some of the onions for. I like to can and dehydrate but sometimes I look at the finished product and think "What am I going to do with 5 quarts of dried zucchini?" Soup is my only answer. LOL.
I use both dried green onion and walla walla sweet onion in so many things--I sprinkle dried green onion as a topping for cooked veggies like carrots or corn, on scrambled eggs with herbs, on baked potatoes. As for the walla walla onions, I use those in anything that calls for chopped onions. You can rehydrate them in a little warm water for 10 minutes and they are almost like fresh, or just add a bit of extra liquid to anything you are making that calls for onions and they will rehydrate during the cooking. I sometimes like to add a crunch of onion as a topping for grilled burgers or steak instead of fresh onion. Just try them out on a few dishes and soon you will wonder how you ever did without them! Thanks for watching our videos!
I make zucchini lasagna. I use sliced zucchini instead of pasta noodles. I blanch them and then layer as you would for lasagna. It’s better than the pasta version.
Hi. I really enjoy your safe and detailed food preservation tips and instructions. Here in Norway our traditional mason jars have a glass lid and separate rubber gasket, but similar rings. Do you know if the vacum machine would work for them as well?
I have some Weck jars from Europe and the vacuum sealer will not work on that size. You can use oxygen absorbers to accomplish the same thing, however. Thanks for your question.
Hi rose I’m a beginner prepper for long term foods I have bought my dehydrator and now looking to purchase my vacuum sealer I noticed you have the attachment for your jars did it come with your machine or do I have to buy separately please I really need your advice on this please your so teaching me such valuable skills that so many people don’t seem to think they need but in these times we must be always stocked well for anything right it’s April 30/2022 love an answer soon please thankyou so much love from Canadian
Hi Pam, I grow tons of these onions all year round {hubby loves them} so I was wondering about powdering them to use in recipes. Have you done this? If so which part would you use? and would it taste like normal onion powder? Absolutely love your channel by the way. It's been my "go too" for months now. Thank you.
I do that every year with my onions once they start to soften, if I don't use them all. I've never done the tops, but I'd imagine they'd add color and be just fine. I love the homemade onion powder. I do my own jalapeno powder too. It's perfect in salsa, guacamole or anything you want spice in. We even put it in our spaghetti sauce.
@@reaganmorgan3534 I live in Sub tropical Queensland, Australia. I always leave a few in the ground to go to seed and they just appear. They thrive on neglect here. Lol. A good channel to have a look at is Self Sufficient Me. His name's Mark and he lives on the sunshine coast about 2 hrs from me.
Absolutely! Garlic powder, any of your dehydrated veggies. Tomato powder works fabulous as a thickener for tomato sauce so you don't have to simmer all day, as well as to make instant tomato paste. As to what part to use, I generally use the larger oniions. I dice and dehydrate and use for everything, including powder.
Hi. Thank you so much for sharing. Can you please tell me the brand of your vacuum sealer and the brand of the attachment for the jars? Where can I get them from? I did some research and it seems that sometimes buying attachment separately may end up not being compatible with the actual vacuum port. I want to save myself a headache and buy the items that are compatible with each other.
My vacuum sealer is a Magic Mill and the attachments come from Food Saver. I had to do a little rigging after they arrived, but I figured it out and it works great. Thanks.
Can you make another video about where you got your jar sealer or tell us the brand name; I can’t seem to find any food savers now with the jar vacuum attachment
@@RoseRedHomestead interesting - Amazon reviews on the Food Saver run about 4.5 stars but the bad reviews are very telling about issues with the machine
Oh man, watching this video just reminded me that I still have green onions in my garden that didn’t get picked. It is November 18th at 8:30 pm and it just started snowing out first snowfall of the year. I guess I better grab a coat on and go save my green onions so I can dehydrate them!
“I’m going to be making vegetable broth out of those. So, they go into the freezer.” I absolutely enjoy how, straight forward and matter of fact, you are. Thank you for sharing.
I love how you never assume folks know how to do something! Love your style and your calm demeanor! Very helpful!
Rebecca: I appreciate that! Jim
@@RoseRedHomestead
Would an oxygen absorber work just as well as vacuum sealing? I don’t own a vacuum sealer. I have just purchased my first Cosori dehydrator and I’m doing research first before starting any projects. I have green onions and sweet onions on my “to do” list.😊 Thanks for the thoroughly informative videos! Please keep them coming.
If you keep the green hollow and dehydrate it in whole, run them they a coffee grinder for onion powder. Makes the best seasoning
I never thought about keeping the green onion parts separate. What a great idea thanks for sharing.
You are so welcome! Thanks for watching.
I’ve always sliced them up & just tossed them in a freezer bag. They are freezer friendly. I use them for any recipe. But now that I’m to receive my first ever dehydrator tomorrow, how happy I am you’ve done my homework for me (us)! What an absolute gem you are! I have watched other people’s dehydrating videos and 90% of them make me shudder! I’m sticking with you because of your scientific approach to food preservation!! GOD bless & keep you & Jim!!
sue: Thank you for the very kind comments. Jim
You are a good teacher. Thank you!
Thank you! 😃. Thanks for watching.
You know how to be you, and stand your ground on matters you really know so well. Begone those Johnny come lately people. Enjoy this exhibition of a great lady demonstrating her own particular art.
I like to see garden to kitchen process. I appreciate your work.
Love this woman. Grody an Americanism I haven't used since the 60s
Thank you so much for this video!! I’m harvesting mine in a few days and wasn’t sure on how to process them. You ROCK sista!
I love how real you keep this. I have no time for the staged “it must be perfect” jonre. Veges aren’t perfect. Thank you for sharing. 🌹Rosie of Oz🇦🇺
You are so welcome!
Genre*
Hi Pam
Just a tip what I do with my root end green onions. I cut about 1" or stand more off and place them in a shallow dish I use in my gardening. I keep the root wet and in up to 48 hour( usually) I replant them in my garden. This way I have perpetual green onions. I never have to plant seeds. I like to companion plant them through out the garden. We us a ton of green onions. I also love to dehydrate my chives to keep them productive.
I'm the food storage specialist in my Ward. It has been my calling in almost every Ward I've been in over the past 44 years.
I was wondering when you lived in Houston did you go to Memorial Ward? What was your last name then? You just seem so familiar. I was baptized in Memorial March 1978.
I have shared you videos, websites, books with all my friends and family and Ward Sisters. So many are like me. We love how simple and doable you make everything. Thanks for your dedication and commitment.
God Bless you and your family. We love you all
I really enjoyed this video. My son-in-law always gets me green onions at the Farmer's market every year we do not grow a garden. I love onions and eat them almost every meal. I can even fold a green onion on a sandwich LOL I can't wait to get plenty of them next year I will dehydrate them. I love the way you showed us to clean them I had not thought about doing them that way. That is so much simpler. I love your videos I am learning so much from you I am glad I found your channel. You and your husband are a great team.
Thank you so much--we appreciate that.
Binge watching, you got me hooked
That is great! And a compliment--thank you.
I love seeing the finished products lined up.
I love saving veggie scraps to make broth in my Instant Pot and then freeze it. Do you have any videos of canning the scrap broth? I’d love to have some shelf stable veggie broth on hand. Thanks for all your great info and hard work teaching us. Also, I love that turquoise color on you, Pam!
Not yet! Jim
If you keep your root ends and replant them they will grow again. Input them in pots and start them in the house. They will grow again and as long as you do that, you never have to buy onion sets. You can do the same thing with big onions from the store, replant the root end
I also use the root end. From each root I usually get from 2 to 5 new oníons and the green stems. It really works.
3 things about spring onions are ;
1. The number of green stems represents the number of white rounds of the bulb.
2. When you cut the roots off, you can put them in water to regrow, replant and
onions will grow again for a new crop.
3. Put chopped onions in water in ice cube trays for fresh onion taste 😢.
I want to thank you for your videos and hard work. It has taught me so much. I just bought a Magic Mill dehydrator with the stainless steel racks and will be doing the rest of my spring onions this week. Much love to you 💗 🌹
I’m impressed by your “transfer” skill! I’d have onion fragments all over my kitchen, even using a canning funnel! Nicely done!
My canning funnel is one of my favorite kitchen tools and one more folks should know about. It’s not only handy to “funnel” the food into the jar, but when canning it helps keep the lip of the jar clean!
Yes it does--great point and thank you for sharing.
Thanks for teaching us
Thank you so much for this video - very helpful to me - hoping to see more videos, and especially of your vegetable gardens.
So nice of you--thank you. We are just starting our spring garden now. So, hopefully there will be more videos coming on that topic.
How smart! I never thought to separate them out. Good video.
Glad it was helpful!
My Acadian, French ancestors always covered both the bulbs and the onion tops are coated with salt and just assume that they are preserved. They are used as a soup spice. But after the year I was worried about eating them as safe. I would not find if salt was safe to preserve so I asked a local college for help. They said not safe using salt but to freeze or dry. I did dry but the salt separated from the green tops as spice. I dried them then powered as spice. I was convinced of the safety as powder.
I enjoy dried onions on top of a salad for extra crunch.
Sounds great!
You are a delight to watch. I have learned so much.
Wow, thank you! We really appreciate that.
I replant the root trims to continue future onion growth
Thank you for sharing. You've answered all my questions. I appreciate you.
This summer I dry my green onions tips, only greens,I cut them off and live onion in soil, powdered them and add salt same amount apraximetly , and call green salt, my dougther love it, she puts on everything she cooks or eats,she also vegetarian like me.
Sounds great!
Rose I certainly love your videos. When I first found you I was looking for how to dehydrate my apples that were an epic fail. In my search I just stared watching you do the canning, dehydrating, and the bug out buckets. You have inspired me so much that at the age of 62 I went and bought a magic mill dehydrator and a 23qt. pressure canner, and cases and case of jars. I have been canning so much and it’s been a great experience. I am defiantly learning patience. Thank you for putting yourself out there to teach such wonderful skills. Your husband deserves some credit also for being the man behind the scenes supporting you. With all this beings aid I would like to ask a question. When dehydrating different items some suggest different temps. I have a friend who will not go higher than 105 degrees. She says you lose all the nutrients if you go higher. Is this a real thing at 105? I usually google whatever it is I am drying. How do you feel about this? I’m just curious and would love to know your take on this. Thank you again and keep up the good work!
Thank you so much for sharing your wonderful success story! Your friend is correct in indicating that heat diminishes food value, but by how much is debatable. I pretty much set my dehydrator between 215-225 and let it do its thing.
@@RoseRedHomestead Why don’t you keep the seeds and reuse them for next year
Is good to dehydrate the more delicate herbs at a lower temp
Mrs. Rose, did you mean to say 115-125 degrees F.?
WONDERFUL!! YUMMM!!! Brilliant strategy for how each area dries.
Thanks so much! 😊
Quite interesting. Learned a lot. Great job😊😊
wow this lady is sooooo tidy I usually have bits on the floor, under the bench, behind the water kettle, a full sink and scattered all over the work bench
Great idea to separate the parts, as they do take different times. I replant all my green onion ends as well as celery stalk ends. About 80% of the onion roots regrow, perhaps 50% of the celery stalks. The onions will get thinner with regrow, celery stalks will flop out instead of standing straight up, but flavor is excellent.
Janice: Thank you for the information. Jim
Mamma Rose 🌹 looks especially lovely today. Your hair is just beautiful!
Thank you so much!
Thank you so much for sharing this
I ll dry some frozen peas tomorrow as there in my deep freezer
Have nice days and may you stay safe and healthy 🙁👍🏽
Thank you so much.
Glad I watched this and now I know to keep the parts of the onion separate. I really enjoy your videos.
Awesome! Thank you!
I just found your channel and find it to be so very excellent and informative.
Thank you for your comment.
So helpful. Some of our onions are sprouting so the hard neck is not useable, but the fine, healthy green tops are. I don't have one of those vacuum sealers but I just purchased a dehydrator and have to make a pause in buying, but I saw how you did it. Maybe in the future. For vacuum sealing, do I need the jars with the ring tops? I usually just use random jars.
Thank you for passing on your experience.
Sadly, I've dug up and discarded what was left of my Egyptian Multipliers (sometimes called Walking Onions). They had become unmanageable for my 71 yr old hips and knees. I may get some volunteers next spring. I never thought about dehydrating them till I saw this video. This type of onion is only suitable as a spring onion, a scallion really. They are not appetizing when mature and don't keep at all. Grown only for the bulbs that form on the tops after flowering. If they have enough space, they will fall over and the bulbs will grow on their own if they find soil. People who grow them for spring onions, divide the bulbs, sometimes as many as a dozen per parent plant, then push them into soil in the fall to give them a headstart. Even in Wisconsin, they are hardy if kept covered over winter by mulch to prevent heaving. I just piled up lots of snow on them. I'm the fourth generation I know of to grow them with handed down bulbs. My great great grandad, grandad and father before me. Believe me, I've tried to pass them on but my kids have not taken the bait..yet😎 Thanks so much for reminding me to be grateful for your generosity and valuing tradition💞
Thank you so much for your comments!
New to the channel so glad you shared WHAT you use some of the onions for. I like to can and dehydrate but sometimes I look at the finished product and think "What am I going to do with 5 quarts of dried zucchini?" Soup is my only answer. LOL.
I use both dried green onion and walla walla sweet onion in so many things--I sprinkle dried green onion as a topping for cooked veggies like carrots or corn, on scrambled eggs with herbs, on baked potatoes. As for the walla walla onions, I use those in anything that calls for chopped onions. You can rehydrate them in a little warm water for 10 minutes and they are almost like fresh, or just add a bit of extra liquid to anything you are making that calls for onions and they will rehydrate during the cooking. I sometimes like to add a crunch of onion as a topping for grilled burgers or steak instead of fresh onion. Just try them out on a few dishes and soon you will wonder how you ever did without them! Thanks for watching our videos!
@@RoseRedHomestead Yes Ma'am!
I make zucchini lasagna. I use sliced zucchini instead of pasta noodles. I blanch them and then layer as you would for lasagna. It’s better than the pasta version.
Onion roots are great for more delicate dishes or Asian soups.
The small gasket always comes out in mine also. The large one works fine.
Yep! And so we adapt!
Beautiful tutorials. Thanks so much 🙏
You’re welcome 😊. Thanks for watching.
Love your videos. I'm learning so much from you.
Kaye: Awesome! Thank you! Jim
Excellent video !! thanks ❤️
Love your channel. I have one question. What temperature is your dehydrator set at. I have a cheapie and wondering if it is any good. Thanks 👍
Hi. I really enjoy your safe and detailed food preservation tips and instructions. Here in Norway our traditional mason jars have a glass lid and separate rubber gasket, but similar rings. Do you know if the vacum machine would work for them as well?
I have some Weck jars from Europe and the vacuum sealer will not work on that size. You can use oxygen absorbers to accomplish the same thing, however. Thanks for your question.
Great video! Did you run your dehydrator outside? I'mn concerned aout the odor. Thanks for your videos. I always earn something new.
Beautiful I can smell the deliciousness from here.
Wendy: We agree with you. Jim
Thank you so much for the video. I’m going to try this! What’s the name of that machine you used to seal the jars?
Thank you so much for sharing. What do you do it for some reason the seal brakes during storage. I resealed and used them.
I do the same. The food is still good!
love you nice lady.....Thanks for the tips!
You are very welcome!
Great video! Thank you! which brand dehydrator do you have?
We have a Magic Mill.
I just gave away a bunch of walking onions. Now I wish I'd dehydrated them
Does anyone know what temperature to dehydrate them at? Thank you!
Wondered about whether green onion, leeks, exc. needed blanching. Thanks for the tip, will have to check that site out.
You are welcome.
She said they do not need blanching
Blessings
You too!
Can we do it in the oven ?
Hi rose I’m a beginner prepper for long term foods I have bought my dehydrator and now looking to purchase my vacuum sealer I noticed you have the attachment for your jars did it come with your machine or do I have to buy separately please I really need your advice on this please your so teaching me such valuable skills that so many people don’t seem to think they need but in these times we must be always stocked well for anything right it’s April 30/2022 love an answer soon please thankyou so much love from Canadian
Thank you 😊
You are welcome.
Thank you!!! Wonderful!!
You are welcome.
Do you like green onions better freeze dried or dehydrated?
I put the dehydrated green parts in a blender and grind up for a very mild "onion powder"
Fantastic idea. Thanks for sharing.
What temperature do you dehydrate the onions???
Hi Pam,
I grow tons of these onions all year round {hubby loves them} so I was wondering about powdering them to use in recipes. Have you done this? If so which part would you use? and would it taste like normal onion powder? Absolutely love your channel by the way. It's been my "go too" for months now. Thank you.
I do that every year with my onions once they start to soften, if I don't use them all. I've never done the tops, but I'd imagine they'd add color and be just fine. I love the homemade onion powder. I do my own jalapeno powder too. It's perfect in salsa, guacamole or anything you want spice in. We even put it in our spaghetti sauce.
Ok I am a southern gardener for reference and I really want to know how you grow onions all year round? Sounds awesome!
@@reaganmorgan3534 I live in Sub tropical Queensland, Australia. I always leave a few in the ground to go to seed and they just appear. They thrive on neglect here. Lol. A good channel to have a look at is Self Sufficient Me. His name's Mark and he lives on the sunshine coast about 2 hrs from me.
Absolutely! Garlic powder, any of your dehydrated veggies. Tomato powder works fabulous as a thickener for tomato sauce so you don't have to simmer all day, as well as to make instant tomato paste. As to what part to use, I generally use the larger oniions. I dice and dehydrate and use for everything, including powder.
My maiden name is Cantrell.I was wondering where you are from originally. My family is from Arkansas,tennessee
Hi. Thank you so much for sharing. Can you please tell me the brand of your vacuum sealer and the brand of the attachment for the jars? Where can I get them from? I did some research and it seems that sometimes buying attachment separately may end up not being compatible with the actual vacuum port. I want to save myself a headache and buy the items that are compatible with each other.
My vacuum sealer is a Magic Mill and the attachments come from Food Saver. I had to do a little rigging after they arrived, but I figured it out and it works great. Thanks.
Did you say the temperature?
you dont have to blanch onions before dehydrating them?
What brand Dehydrator do you use. Am going to replace my round ones with a rectangle shaped one. Thank you for your such great information.
Mine is a Magic Mill and I really like it. There are other good brands as well.
did you know you can replant those rooted ends and grow yet another crop? I would've kept the seeds.
Where do you get the extra trays. All I see is silicone. I have a 7 tray magic mill
Alecia: I did a Google for Magic Mill Dehydrator Accessories and numerous sites appear. Jim
Hi Rose. What sealer are you using? I was wanting to purchase one, but having never used one before, wanted to find out your recommendation. Thanks!!!
In the subject of her newer videos she has a link to her amazon store where you should be able to find most of the gadgets she uses 👋
How can you deal with the smell?(tear gas)!
Can you make another video about where you got your jar sealer or tell us the brand name; I can’t seem to find any food savers now with the jar vacuum attachment
We have a NutriChef vacuum sealer with Food Saver jar lid attachments. Next time I will be getting the Food Saver vacuum sealer.
@@RoseRedHomestead does the Food Saver that have the jar sealer too?
@@RoseRedHomestead interesting - Amazon reviews on the Food Saver run about 4.5 stars but the bad reviews are very telling about issues with the machine
@Dawn Boyer, the lid sealers are made by Foodsaver.
What was the temperature you used
Sheryl: Dehydrators are different, Pam's works at 150. Jim
Can you use oxygen absorber’s
Alecia: Yes Jim
I didnt catch the temp
That is the worst cutting board I have ever seen - you need to treat yourself to a new one. Love your videos!
Thank you
Thank you, ❤️
You are welcome.