My local grocery store does not carry Tabasco sauce. I've looked and waited, but it's not something they carry. This fall, I had a windfall of green hot peppers so I looked up a recipe and made my own fermented green Tabasco sauce. My husband hates jalapenos but he tried my sauce on homemade friend chicken breast and loved it. Last night he asked me how many jars were in the pantry because wanted to make sure we were stocked up. We only have the 1 quart jar in the fridge because it was a test. We've decided that next year, I'll have to make more because it really turned out good.
So glad to hear you cook your spaghetti sauce for hours. You don’t hear this much anymore we all have became such a instant, ready now society! I love how you list everything down below!
I made white chicken chili, had leftovers and dehydrated it. When rehydrateing Used home canned chicken broth as my liquid. Came out great. This was my first time trying to dehydrate a meal.
Very informative and educational. I don't have a wood stove that I can use to simmer bone broth for a long period of time, so when I make my bone broth, I put everything in my pressure cooker, with that splash of vinegar, and pressure cook the bones for about 4 hours. When finished, cooled and strained, I take the extra step (since the bones are now soft enough to crush between my fingers) to thoroughly dry the bones and grind them into powder, so that I can sprinkle them on my garden as bone meal.
@@reibersue4845 If I had a wood stove, I would opt for simmering the bones for 3 days also. I live off grid and can't afford to waste propane for that long of a period.
Health, organic, and added chemicals aside - Consider looking over the food in your pantry, grocery shops, fill-in, and special treat foods for processed, boxed, bagged, packets, and mix items. These foods are good opportunities for making your own from basic ingredients. You can even make your own convience, pre-measured, grab and go mixes elsewise found in a box, packet, bag, pouch, or container; often at significant cost savings.
I'm actually making turkey soup today with the broth I just made from the bones, cooked on my wood stove for a few days. House smells amazing already. 😊
The cheat for spaghetti sauce with a "bite" to it, is to add some sugar. The right way to get sweet spaghetti sauce with amazing flavor and no "bite" is to let it simmer on the back burner for a few hours. The volatile oils cook off and you don't have to cover it up with sugar. Another great video. Thanks Heidi.
And all the time God is good! Young 'un, I agree with you. I'm older. We visit a local U-Pick farm and can like crazy in June into July. Eugene got me an electric pressure canner for Christmas. First thing I canned in it was leftover soup. I hope to have carrots and English peas and beets in my own garden next spring. Eugene wants a tractor. I'm dehydrating, too. Havens Dairy is nearby as well.
Thanks to you Heidi I now own 2 dehydrators, Thank you so much for all you have taught this old gal. Because I have always hated vegetables, sadly I gag on them, I now buy oodles of frozen organic vegetables, dehydrate and powder them and add it to almost everything I make, since (1 tbs dried = 1 cup cooked) In my mind I feel like I'm doing something good for my health. Same for greens, win/win !
Your good common sense of just being prepared for whatever comes our way is the best advise one can give another. It keeps our families safe and even others if the occasion arises. Thank you for sharing your wisdom!
Thank you Heidi. 🙂 I like to can mushrooms when the price drops. The last time, I also canned the broth (from the cooking). Inspired! I recently made a mushroom gravy using each of those for the first time that would knock yer socks off! 😋🤤 I'll definately be doing that again! Love and blessings! 💜
I can tons of soup. My prepping main supply! I dehydrate all my fruits and veggies from my food forrest and love it. Heidi made me a dehydrating nut! I make bone broth and can that as well. Need to can meat, but, no extra money for that right now. 😊
I haven't tried to dehydrate leftovers. Just not sure how it would re-hydrate. I buy whole milk powder from Azure too. And it is expensive but worth the cost for the back-up. I was unaware of Anthony's so will have to check them out.
Some of my favorites are dehydrated mushrooms, onions, and for my grandson I make fruit roll ups. If I have extra of anything, it goes in the dehydrator. Mine runs probably 3 times a week I love my mushroom powder (to substitute beef broth). I also love having dried peppers, all kinds. They are so great to toss into everything. I was able to find a 50lb bag of onions this year for 11.99 (that breaks down to .24 cents a pound!, honestly I couldn't grow them for that price) at the Cheif store a few weeks ago. I dehydrated and froze a bunch of diced onions for easy use.
I love being able to dehydrate and put away foods, and I am working on figuring out a way to get into canning safely with my disabilities. I like to make soup mixes of vegetables and herbs, and they seem to be quite popular (I share with my neighbors to save space in my apartment, and to practice Romans 12:13 generosity). My tiny food plot that my landlord allows me to keep is hugely productive for tomatoes and zucchini, and my raised beds do well for herbs and peas, so long as I can physically manage to tend them. This last season, I pickled five quarts of zucchini. One of my neighbors saved the brine and uses it to quick pickle green beans in his fridge, which I applaud. Anyway, I try to think of preservation in terms of being able to quickly prepare a single serving nutrient dense "fast" prep meal with what might reasonably be available in a grid-down scenario. (Just heard you mention dehydrated mayo, and my stomach did an involuntary backflip - I'm sure it might be fine, maybe.) I have a Rayo cooking lantern with a little pot that will come in handy for giving me a little pocket of heat while I cook. I would say anything you can buy that is already shelf stable or anything that requires a fully-functioning infrastructure to make use of would be beyond the limits of practicality. I always approach food preservation with an eye towards the principles God taught the Israelites with the manna in the desert. He had told them He would supply exactly what they needed every day, so hoarding and preservation became acts of faithlessness. We do not have such verbal instructions specifying not to store food for lean times (in fact, everywhere else in scripture, doing such is counted as wisdom), but we do have the assurances in both Old and New Testament that whatever is lacking from our diligently worked preparations (such as food groups or specific nutrients) are no problem for our Father to see us through. You make a great point about there being other, more important things to be done with our time, and we must be good stewards of all things God gives us, including time, to the best of our abilities. Thank you for sharing your well-earned wisdom, as always, and as always, God bless and defend you and all your house.
For me, I buy pecans, walnuts, almonds, pistachios… because we don’t grow them. I have dehydrated carrots but I like the taste better when I dry can them, either with potatoes or alone. It’s just a personal preference. I also feel like the time I spend canning, I make up when I open a jar of chili, stew, or whatever meal I have ready to go. Thanks Heidi! Enjoy your Sabbath. 😊 Shalom
I was wondering if anyone had tried dried canning carrots as well as potatoes. I had already planned on trying it with potatoes this coming season but may have to toss a couple of jars of carrots in like that too :)
@ I did potatoes first and one jar of potatoes, carrots and onions to try. They were really good, so I did some large sections of carrots with onions and some carrots sliced into discs. I will never do potatoes or carrots any other way now.
I tried dry canning green beans this year after a friend suggested it. I did just 1 can, with a smidge of garlic. I haven't tried them yet, but was told they taste like roasted green beans, straight out of the oven. I need to pull them out sometime.
I want to concentrate more on canning meat as there’s only 2 of us & it’s cheaper to buy meat in bulk. I don’t dehydrate except for herbs. But I do can tomatoes & spaghetti sauce. No cucumbers as we don’t eat many. I tried fermenting cabbage twice & don’t care for it, neither did my husband. I’d like to preserve potatoes as they don’t keep well here. But I hear they don’t freeze or can well..thanks for the info! I’m going to look for powdered milk products like butter milk etc..that would be worth buying as I haven’t needed it a lot.
I have canned potatoes & they taste great. They are mushy but mashed potatoes are mushy lol Sweet potatoes are too mushy when canning for anything but casserole. But great way to preserve them to have available.
You are doing a 👍good job!!! These are basic items. Schools used to have Home Ec and Shop because they didn't have thse basic skills for basic survival. Then we progressed and got educated and now we are back into the rut because we became so dependent on modern technology blah, blah, blah! The baby food thing was shocking because that is so basic. If something happens then one will always survive and make do and be healthy. Nothing you say or do is ( I can't find the right words). It is common sense, check your facts and think!!! This is something one is usually acquires from family and friends, community. Society has changed and the things that are learned from these sources has definitely changed !!! My grandmother always said if you have your health you have everything! 💪👍👏🙏😇
We love all the powdered products from Azure- we also have bought Anthony's and Frontier co op= we gave away our huge dehydrator to our son in law- he bought a smaller one-for this jerky and we are getting the huge one back- I'm glad because since watching you we have gone back to dehydrating- we have been using our ovens because they have a dehydrate setting- but am glad our huge industrial one is coming back (our ovens were full and going all the time- and one time we ended using our grill because the ovens were full lol) love all your info- actually found you because another youtuber recommended you- BTW also subscribed to you second channel)
Heidi. Have you ever made a book? If we go off grid, there won’t be electricity and all your valuable information won’t be available. As I get older, my memory isn’t what it was n I can’t remember what I used to. It would definitely be something I would proudly own n use!!!!
Nope, no book, and in fact I will be discussing why in today's live show in about 1.5 hours from now but have also covered this in quite a number of other videos
I get organic cream powder and organic butter powder from the Health Ranger Store. Organic A2 A2 milk powder from Azure. Wish Azure had A2 A2 butter and cream powders! But at least Health Ranger has organic.
I wish i could buy even a qurter of the dehydrated food you get in america and as for a pressure canner they seem extreamly hard to get in the uk. Love your channel its very interesting.
Good news is, despite what many nay-sayers will tell you, is that you don't actually NEED a pressure canner 😊 But I definitely understand the frustration.
Some people get pretty bent out of shape because they will ONLY listen to modern ways but low acid foods are still water bath canned in many places around the world including the US. The standard time for anything and any size is to boil for 3 hours. Some need a bit less and some a bit more but I have a link where I compiled three different canning charts, two of them older, for water bath canning low acid foods: www.patreon.com/posts/vintage-water-55550513
@@RainCountryHomestead Thank you for the link I do have a water bath which I sometimes use.really love all the information you put out. Preparedness is not something I've really seen in the UK but my mum always used to stock up on the basics.she used to say so long as you hard flour eggs milk and a sack of potatoes you would always have something to eat.
What is good for an itchy back , that drives my husband crazy ? He is 86 ,and has a catheter in his bladder , otherwise , he is good ! I have tried a lot of things , but nothing helps ! Love your videos , have followed you for years ! Thank the Lord for you ! ❤️🙏🙌🏻😁😆❤️
A good back scratcher, haha! That is my job here. Anyway, while castor oil may be an option, it may also make it worse considering its goopiness and how fibers will stick in it. Coconut oil may be a better option but can also be more drying for some folks. I find my homemade skin cream to be a good balance of oils and fats: th-cam.com/video/M9e5J6Vs1V0/w-d-xo.html
@@RainCountryHomestead, for the 6 month it was only the purchase price. Power is not as bad as some people think. It is around 1.75 -2.10 US Dollar per batch. It always depends what I freeze dry. Important is to pre-freeze the food for around 24/48 hours to save power. Unfrozen food can often take up to 60 hours while frozen food is done in 20 to 30 hours. Most of it takes 24 hours.
I don’t dehydrate potatoes. There is so much prep work involved in dehydrating fresh potatoes. I would rather dehydrate frozen hash browns, canned or shredded potatoes if I wanted them in my pantry.
My local grocery store does not carry Tabasco sauce. I've looked and waited, but it's not something they carry. This fall, I had a windfall of green hot peppers so I looked up a recipe and made my own fermented green Tabasco sauce. My husband hates jalapenos but he tried my sauce on homemade friend chicken breast and loved it. Last night he asked me how many jars were in the pantry because wanted to make sure we were stocked up. We only have the 1 quart jar in the fridge because it was a test. We've decided that next year, I'll have to make more because it really turned out good.
😊
So glad to hear you cook your spaghetti sauce for hours. You don’t hear this much anymore we all have became such a instant, ready now society! I love how you list everything down below!
I made white chicken chili, had leftovers and dehydrated it. When rehydrateing Used home canned chicken broth as my liquid. Came out great. This was my first time trying to dehydrate a meal.
Thanks, Heidi.
Everyone needs to do what works for them.
I buy all my shell beans- azure sells 25-lb bags of organic garbanzo beans, black beans etc. I don’t want to have to grow that many beans!
Very informative and educational.
I don't have a wood stove that I can use to simmer bone broth for a long period of time, so when I make my bone broth, I put everything in my pressure cooker, with that splash of vinegar, and pressure cook the bones for about 4 hours. When finished, cooled and strained, I take the extra step (since the bones are now soft enough to crush between my fingers) to thoroughly dry the bones and grind them into powder, so that I can sprinkle them on my garden as bone meal.
I simmer 3 days on the stove. I also roast the bones first. Make a nice dark rich broth.
@@reibersue4845 If I had a wood stove, I would opt for simmering the bones for 3 days also.
I live off grid and can't afford to waste propane for that long of a period.
Health, organic, and added chemicals aside - Consider looking over the food in your pantry, grocery shops, fill-in, and special treat foods for processed, boxed, bagged, packets, and mix items. These foods are good opportunities for making your own from basic ingredients. You can even make your own convience, pre-measured, grab and go mixes elsewise found in a box, packet, bag, pouch, or container; often at significant cost savings.
You are inspiring me to up my dehydrating game. Thank you!
I'm actually making turkey soup today with the broth I just made from the bones, cooked on my wood stove for a few days. House smells amazing already. 😊
I just love your practicality. I learn so much from you❤😊
The cheat for spaghetti sauce with a "bite" to it, is to add some sugar. The right way to get sweet spaghetti sauce with amazing flavor and no "bite" is to let it simmer on the back burner for a few hours. The volatile oils cook off and you don't have to cover it up with sugar. Another great video. Thanks Heidi.
I always wondered why people would cook spaghetti sauce for so long--question finally answered. Thank you!!
@@suewilkinson5855it thickens up when simmering all day!
And all the time God is good! Young 'un, I agree with you. I'm older. We visit a local U-Pick farm and can like crazy in June into July. Eugene got me an electric pressure canner for Christmas. First thing I canned in it was leftover soup. I hope to have carrots and English peas and beets in my own garden next spring. Eugene wants a tractor. I'm dehydrating, too. Havens Dairy is nearby as well.
Thanks to you Heidi I now own 2 dehydrators, Thank you so much for all you have taught this old gal. Because I have always hated vegetables, sadly I gag on them, I now buy oodles of frozen organic vegetables, dehydrate and powder them and add it to almost everything I make, since (1 tbs dried = 1 cup cooked) In my mind I feel like I'm doing something good for my health. Same for greens, win/win !
Went over to join your #2 channel 🎉🎉
Thank You for backing up with Rumble. WISE❤
Wine with Turkey bone broth???
Really appreciated this video!!
Thank you, Heidi! ❤
WOW! another great class. I looked up Azure Co. and they do have a drop off near me. Kathy from Cali.😎
Nice!
Your good common sense of just being prepared for whatever comes our way is the best advise one can give another. It keeps our families safe and even others if the occasion arises. Thank you for sharing your wisdom!
Thank you Heidi. 🙂
I like to can mushrooms when the price drops. The last time, I also canned the broth (from the cooking). Inspired! I recently made a mushroom gravy using each of those for the first time that would knock yer socks off! 😋🤤 I'll definately be doing that again!
Love and blessings! 💜
Dehydrated cabbage, collards, onions, zuc, cherry maters......the best!
I can tons of soup. My prepping main supply! I dehydrate all my fruits and veggies from my food forrest and love it. Heidi made me a dehydrating nut! I make bone broth and can that as well. Need to can meat, but, no extra money for that right now. 😊
I haven't tried to dehydrate leftovers. Just not sure how it would re-hydrate. I buy whole milk powder from Azure too. And it is expensive but worth the cost for the back-up. I was unaware of Anthony's so will have to check them out.
Some of my favorites are dehydrated mushrooms, onions, and for my grandson I make fruit roll ups. If I have extra of anything, it goes in the dehydrator. Mine runs probably 3 times a week I love my mushroom powder (to substitute beef broth). I also love having dried peppers, all kinds. They are so great to toss into everything. I was able to find a 50lb bag of onions this year for 11.99 (that breaks down to .24 cents a pound!, honestly I couldn't grow them for that price) at the Cheif store a few weeks ago. I dehydrated and froze a bunch of diced onions for easy use.
I am in a place where there’s more time than money so I try to put up whatever saves money by using my time🙂
I'm in that place too!😊
Thanks Heidi 😊 ❤❤
Morning Heidi!✌️❤️😁
Thank you !
I love being able to dehydrate and put away foods, and I am working on figuring out a way to get into canning safely with my disabilities. I like to make soup mixes of vegetables and herbs, and they seem to be quite popular (I share with my neighbors to save space in my apartment, and to practice Romans 12:13 generosity). My tiny food plot that my landlord allows me to keep is hugely productive for tomatoes and zucchini, and my raised beds do well for herbs and peas, so long as I can physically manage to tend them. This last season, I pickled five quarts of zucchini. One of my neighbors saved the brine and uses it to quick pickle green beans in his fridge, which I applaud.
Anyway, I try to think of preservation in terms of being able to quickly prepare a single serving nutrient dense "fast" prep meal with what might reasonably be available in a grid-down scenario. (Just heard you mention dehydrated mayo, and my stomach did an involuntary backflip - I'm sure it might be fine, maybe.) I have a Rayo cooking lantern with a little pot that will come in handy for giving me a little pocket of heat while I cook. I would say anything you can buy that is already shelf stable or anything that requires a fully-functioning infrastructure to make use of would be beyond the limits of practicality. I always approach food preservation with an eye towards the principles God taught the Israelites with the manna in the desert. He had told them He would supply exactly what they needed every day, so hoarding and preservation became acts of faithlessness. We do not have such verbal instructions specifying not to store food for lean times (in fact, everywhere else in scripture, doing such is counted as wisdom), but we do have the assurances in both Old and New Testament that whatever is lacking from our diligently worked preparations (such as food groups or specific nutrients) are no problem for our Father to see us through. You make a great point about there being other, more important things to be done with our time, and we must be good stewards of all things God gives us, including time, to the best of our abilities. Thank you for sharing your well-earned wisdom, as always, and as always, God bless and defend you and all your house.
For me, I buy pecans, walnuts, almonds, pistachios… because we don’t grow them. I have dehydrated carrots but I like the taste better when I dry can them, either with potatoes or alone. It’s just a personal preference. I also feel like the time I spend canning, I make up when I open a jar of chili, stew, or whatever meal I have ready to go.
Thanks Heidi!
Enjoy your Sabbath. 😊
Shalom
I was wondering if anyone had tried dried canning carrots as well as potatoes. I had already planned on trying it with potatoes this coming season but may have to toss a couple of jars of carrots in like that too :)
@ I did potatoes first and one jar of potatoes, carrots and onions to try. They were really good, so I did some large sections of carrots with onions and some carrots sliced into discs. I will never do potatoes or carrots any other way now.
@@blessedbloominghomestead9134 Wonderful! Can hardly wait to try!
I tried dry canning green beans this year after a friend suggested it. I did just 1 can, with a smidge of garlic. I haven't tried them yet, but was told they taste like roasted green beans, straight out of the oven. I need to pull them out sometime.
@ I’m interested in how they turn out. Keep us posted. 😊
Thank you!
👍 Thank you, Heidi! Always good advice!
Great info and ideas , stay dry , from southern rainy country
I want to concentrate more on canning meat as there’s only 2 of us & it’s cheaper to buy meat in bulk. I don’t dehydrate except for herbs. But I do can tomatoes & spaghetti sauce. No cucumbers as we don’t eat many. I tried fermenting cabbage twice & don’t care for it, neither did my husband. I’d like to preserve potatoes as they don’t keep well here. But I hear they don’t freeze or can well..thanks for the info! I’m going to look for powdered milk products like butter milk etc..that would be worth buying as I haven’t needed it a lot.
I have canned potatoes & they taste great.
They are mushy but mashed potatoes are mushy lol
Sweet potatoes are too mushy when canning for anything but casserole.
But great way to preserve them to have available.
@@jessicamiddlebrooks1143i would make a pie with the sweet potatoes as well. Yummy
I never cared for canned potatoes until I dry canned them. Love those! Now, the only potatoes I can with liquid is french fries.
Good video. Thank you.
Interesting video…
more useful information….🙏🏼
You are doing a 👍good job!!! These are basic items. Schools used to have Home Ec and Shop because they didn't have thse basic skills for basic survival. Then we progressed and got educated and now we are back into the rut because we became so dependent on modern technology blah, blah, blah! The baby food thing was shocking because that is so basic. If something happens then one will always survive and make do and be healthy. Nothing you say or do is ( I can't find the right words). It is common sense, check your facts and think!!! This is something one is usually acquires from family and friends, community. Society has changed and the things that are learned from these sources has definitely changed !!! My grandmother always said if you have your health you have everything! 💪👍👏🙏😇
We love all the powdered products from Azure- we also have bought Anthony's and Frontier co op= we gave away our huge dehydrator to our son in law- he bought a smaller one-for this jerky and we are getting the huge one back- I'm glad because since watching you we have gone back to dehydrating- we have been using our ovens because they have a dehydrate setting- but am glad our huge industrial one is coming back (our ovens were full and going all the time- and one time we ended using our grill because the ovens were full lol) love all your info- actually found you because another youtuber recommended you- BTW also subscribed to you second channel)
Thank you!
Moved this summer so my chickens quit laying and haven't started back yet.
Heidi. Have you ever made a book? If we go off grid, there won’t be electricity and all your valuable information won’t be available. As I get older, my memory isn’t what it was n I can’t remember what I used to. It would definitely be something I would proudly own n use!!!!
Nope, no book, and in fact I will be discussing why in today's live show in about 1.5 hours from now but have also covered this in quite a number of other videos
Good information. Thank you.
Great point! Thank you!
❤
Hi Heidi 👋🏻
I get organic cream powder and organic butter powder from the Health Ranger Store.
Organic A2 A2 milk powder from Azure. Wish Azure had A2 A2 butter and cream powders! But at least Health Ranger has organic.
😊 thankyou
I'm going back to primarily ovo lacto vegetarian diet because I felt so much healthier then. But I adapt what I can from you. Thanks.
Thank you for these tips.
Thank you
I wish i could buy even a qurter of the dehydrated food you get in america and as for a pressure canner they seem extreamly hard to get in the uk. Love your channel its very interesting.
Good news is, despite what many nay-sayers will tell you, is that you don't actually NEED a pressure canner 😊
But I definitely understand the frustration.
Some people get pretty bent out of shape because they will ONLY listen to modern ways but low acid foods are still water bath canned in many places around the world including the US. The standard time for anything and any size is to boil for 3 hours. Some need a bit less and some a bit more but I have a link where I compiled three different canning charts, two of them older, for water bath canning low acid foods: www.patreon.com/posts/vintage-water-55550513
@@RainCountryHomestead Thank you for the link I do have a water bath which I sometimes use.really love all the information you put out. Preparedness is not something I've really seen in the UK but my mum always used to stock up on the basics.she used to say so long as you hard flour eggs milk and a sack of potatoes you would always have something to eat.
What is good for an itchy back , that drives my husband crazy ? He is 86 ,and has a catheter in his bladder , otherwise , he is good ! I have tried a lot of things , but nothing helps ! Love your videos , have followed you for years ! Thank the Lord for you ! ❤️🙏🙌🏻😁😆❤️
Castor oil
A good back scratcher, haha! That is my job here. Anyway, while castor oil may be an option, it may also make it worse considering its goopiness and how fibers will stick in it. Coconut oil may be a better option but can also be more drying for some folks. I find my homemade skin cream to be a good balance of oils and fats: th-cam.com/video/M9e5J6Vs1V0/w-d-xo.html
Comfrey salve?
Do u have a video on making sourdough starter ?
Lacto fermented mayo lasts in the fridge for months.
Good morning what is good for Fungus and yeast
th-cam.com/video/Z18616FJzyg/w-d-xo.html
❤️🥰❤️👍🙏
❤❤❤
🌸🙏🏻🙏🏻🙏🏻🌸
I can only talk about my freeze dryer. We fd for half a year almost every day and had our money back compared to buying freeze dried food.
Are you also adding up the cost of electricity, oil changes, and the like? Just curious. Glad that is working out for you.
@@RainCountryHomestead, for the 6 month it was only the purchase price. Power is not as bad as some people think. It is around 1.75 -2.10 US Dollar per batch. It always depends what I freeze dry. Important is to pre-freeze the food for around 24/48 hours to save power. Unfrozen food can often take up to 60 hours while frozen food is done in 20 to 30 hours. Most of it takes 24 hours.
🥰
❤
I find it’s cheaper to buy canned vegetables than to buy the jars to can them in.
In my experience hard times always come eventually.
I boil my turkey. This year I got 6quarts of stock. and 7 quarts of bone broth
Do you repackage the dairy powders from Anthony's?
No, they are packed well enough as is I leave them
You should talk a little about using lactase drops in milk. For those of us who are lactose intolerant.
I know nothing about them so I am not the one who should talk about that
I was mostly just joking. Have a good day.
I don’t dehydrate potatoes. There is so much prep work involved in dehydrating fresh potatoes. I would rather dehydrate frozen hash browns, canned or shredded potatoes if I wanted them in my pantry.
😀
Hi Heidi, God is good all the time. Hallelujah.🩷🙏🏻🩷
I tried dehydrating cabbage and it looked terrible
Thank you
❤