Home Harvesting: Canning and Curing, Pickling and Preserving Vegetables, Fruits and Meats by Kim Pezza

Author:Kim Pezza [Pezza, Kim]
Language: eng
Format: epub
ISBN: 978-1-57826-464-3
Publisher: Hatherleigh Press
Published: 2013-09-24T04:00:00+00:00

Vegetables

Many types of vegetables may be dried for later use. Dried produce can be crumbled for a vegetable-type blend to shake onto food, re-hydrated for use in casseroles, or dried in pieces for later use in soups, where the vegetables will rehydrate on their own in the broth. Some common drying candidates in this category are:

Onions

Onion slices will dry well and have a number of uses when dried. Keep and store onions in slices to use in recipes where large pieces are needed. Crush the dried onion into small flakes for use in soups and other recipes. You can also pulverize and create an onion powder, or create an onion salt by adding salt to the onion powder to taste (sea salt is recommended).

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