BiB-Unca»ter Farming, Saturday, August 36, 1995 Food Dehydrators LOU ANN GOOD Lancaster Farming Staff LEBANON (Lebanon Co.) Drying foods may not be an exact science, but with the tips, recipes, and information offered by AUetta Schadler, Lebanon County exten sion director, dehydrating foods will taste better and be easier to do. Two workshops were held recently at the Lebanon County Extension Service, where several items w < e available for sampling. For lose who have not picked out a food dehydrator, studies show that a model should include a fan to move'the air around and eli minate moisture as quickly as pos sible. The dehydrators have sever al shelves that stack on each other. Somes units are sold as a base star ter and additional shelves may be added as desired. Drying times depend upon the moisture in the food, the thickness and quantity of food, and sur rounding humidity conditions. Food must be dried completely to keep food at room temperature. If it is not stored in air-tight con tainers, food may pick up moisture in the air and spoil or mold. Package food in air-tight plastic bags and refrigerate for longer storage. Freeze if you want to keep the food beyond two to three weeks. To keep fruits from browning during drying, Schadler said, “Buy the cheapest brand of vitamin C available. Dissolve 3,000 mg of vitamin C in 1 quart of water. Soak fruit such as apples or peaches in the mixture. Blot dry, and place in dehydrator.” She, and many others, do not mind eating browned fruit. In fact, many think the browned food tastes more appealing. Apples that are peeled, cored, and sliced 'A -inch thick takes between 6 to 12 hours in a dehy drator. To test for doneness, squeeze slice in hand. If the apple slice springs back or unfolds, it is dry. Fruit should be firmly ripe for best drying results. When using bananas, use solid yellow or slightly brown-flecked bananas. Avoid bruised or over ripe bananas. Peel and slice Vt -inch to Vt -inch thick, crosswise or lengthwise. Dip into mixture of 1 tablespoon lemon juice, V* cup honey, and'/ cup water or ascorb ic acid or pineapple juice. Dry 8 to 10 hours in dehydrator. When using pears, peel, core, and slice linch thick. It takes between 24-36 hours in dehydrator. Several books are available on dehydration. One of those avail able is “So Easy To Preserve,” published by the Cooperative Extension. For a copy, send $lO to the Cooperative Extension at the University of Georgia. Athens, G A 30602. Family Of Cous (Continued from Pefl* B 17) has built up her own prize-win ning herd. She also does well with he' own Guernseys. Aaron would be happy if she forgot the Jerseys. Snider’s Homestead also has a few Holsteins. Amber, 13, the cousin from up the road, showed a Junior Champ, two reserve Junior Champs, and two Reserve Grand Champs, all Guernseys, between the Bedford County Fair and the Morrison’s Cove Dairy Show. Jan and Kristi do well with their BEEF JERKY 114 pounds lean ground beef V* teaspoon onion powder '/« teaspoon garlic powder 2 teaspoons brown sugar '/«teaspoon freshly ground pepper 114 teaspoons salt '/, teaspoon liquid smoke, if desired Crumble ground beef into mix ing bowl. Add remaining ingre dients; mix thoroughly. Form mixture into a ball. Divide into quarters. Place one quarter at a time on 7-inch wide strip of waxed paper. Stretch meat to form log shape the length of paper. Top with another 7-inch strip of waxed pap er. With rolling pin, carefully roll to evenly spread meat to cover sur face paper. Remove top piece of waxed paper. With sharp scissors, cut strips of jerky on paper into V* -inch wide strips. Turn jerkey side-down onto drying trays, keep ing meat in a single layer. Peel off paper. When trays are filled, set dehydrator at highest setting (145 to 150 degrees) for 3 to 4 hours or until jerky is leathery but not crisp, turning jerky over once. Cool jerk ey between paper towels to absorb surface fat Refrigerate or freeze. BEEF AND POULTRY JERKY MARINADES The following marinades are especially good for beef and poul try jerky recipes. These marinades can be used for 3 to 4 pounds of beef or poultry. Teriyaki Marinade 1 cup soy sauce 2 crushed garlic cloves 2 teaspoons crushed or ground ginger root 2 tablespoons brown sugar 1 teaspoon pepper Combine and mix the above ingredients. Barbecue Sauce Marinade 1 tablespooff oil 'A cup dried onion flakes '/«teaspoon dried garlic, powdered 'A teaspoon salt 'A teaspoon chili powder 'A teaspoon dry mustard 2'A tablespoons brown sugar 2 tablespoons Worcestershire sauce 8-ounces tomato sauce or 2 tablespoons tomato powder plus 1 cup water A cup dry red wine vinegar V* cup lemon juice Saute onion flakes in vegetable oil. Stir in garlic, salt, chili powder, dry mustard, and brown sugar; add the Worcestershire sauce, tomato sauce, vinegar and lemon juice, stir well. Bring mixture to boil and simmer for 5 minutes. Cool Makes 2 cups marinade. Guernseys which are also a part of the Snider Homestead Farm. Nora, Greta, and Ross stick to the Holsteins, a tradition at Sing ing Brook. Snider’s Homestead, founded in 1892, has 250 cows milking about 90. Singing Brook, which broke off from Snider’s, was founded in 1941. They have more than 400 Holsteins and milk about 175. All of the cousins belong to the Southern Cove 4-H Club. “In fact, we are just about all of the club.” Another Way To Preserve Food APRICOT-CHERRY LEATHER 1 cup apricots A cup cherries Honey or sugar to taste Puree apricots with a small amount of water. Add cherries and sweetener; blend and pour onto parchment paper or plastic wrap. Dehydrate until leathery. CRANAPPLE LEATHER 1 cup apples, chopped 'A cup cranberries Honey or sugar to taste Puree apples in blender with a small amount of water. Add cran berries and sweetener if desired. Pour on kitchen parchment paper or plastic wrap covered dehydrator trays and dry at 135 degrees until leathery. n~awi^Womer\ Societies Farm Women Society #lB had an attendance of 21 at their August 19 meeting with Verna Noll as ns Compete laughs Greta. “We hold most ot the offices.” Aaron, Jan, Kristi, and Amber are in the Northern Bedford Coun ty FFA. Ross belongs to FFA at Chestnut Ridge. Jan, Amber, and Aaron have all participated in the All American Show at Kentucky. The cousins attend the Morri son's Cove Dairy Show, the Bed ford County Fair and the Pennsyl vania State Farm Show. “We work hard but we do have fun,” beams Kendy who is known for her fabulous smile. Participants at the workshop on dehydrating foods check out samples and pro ducts available for drying foods. *v .V* , «»< —*. ' t Lancaster Society 16 CHEWY FRUIT ROLLS Use any fruit leather recipe. Dehydrate at 135 degrees until tacky. Remove from parchment paper or plastic wrap and sprinkle with coconut on top with melted carob, thinly spread peanut butter or cream cheese. Roll tightly and cut into finger-sized lengths. Keep refrigerated. Fruit rolls are great as a snack or lunch box treat. SWEET AND SOUR MARINADE 1 cup pineapple juice 'A cup lemon juice 'A cup red wine vinegar 2 tablespoon soy sauce 1 tablespoon onion flakes 1 tablespoon brown sugar 'A teaspoon garlic 'A teaspoon peppers A teaspoon oregano Combine and mix the above ingredients. Lancaster Society 7 Lancaster Farm Women Socie ty 1 met at the David Fyock home on Saturday afternoon Aug. 5. Hostesses were Julia Zahn and Anne Landis. Fay Carman led in devotions by talking about summertime, read ing John 15 and closing with ‘The Lord’s Prayer.” Julia Zahn introduced speaker Kity Yohn, the former Catherine Lefever. Mrs. Yohn shared with us spiri tual advice for the living of these years. She is an inspirational hostess. Evelyn Brubaker pre sented devotions. The program guest was a representative of the Kuntzler Meat Company. Roll call was answered by nam ing a favorite meat On October 16, a but is scheduled to leave the Firestone Store on the Oregon Pike for a trip to view “The Chrys anthemum Mountain,” known as Otts Exotic Greenhouses and a stop in the small village of Ship pack. This is a one day trip. Past members have been invited to return and help us celebrate our anniversary at “The Leola Family Restaurant” on September 20 at noon. WIY.MII.TBADC OH MOT THBOUOW THE 4 cups ripe bananas (pureed) 1 cup old-fashioned peanut butter 1 teaspoon vanilla Blend banana puree, peanut but ter, and vanilla together. Spread mixture onto parchment paper or plastic wrap and dry until leathery. To create peanut butter candy bits, pour melted chocolate or carob chips over thejrdried leather, toll up, and cut into I-inch pieces. Serve as natural candy. speaker. President Viola Wolf conduct ed the business meeting. Dates to be remembered; Friday, Oct. 13 - Farm Women’s Day at Willow Valley. Breakfast brunch is from 9 to 11:30. Nov. 4 is County Convention at Farm and Home Center. Thurs., Dec. 14 is Christmas meeting at Country Table. The next meeting is to be held at Edna Shearer’s home on Sept. 2. Berks Society 4 Members of Berks County Soc iety of Farm Women Group 4 tra veled to Loysville, Perry County, for their August meeting in the home of Vema and Charles Tay lor. Following a short business meeting conducted by President Virginia Taylor, a picnic lunch was enjoyed. The afternoon was spent doing crafts, playing games, and having good fellowship. A pound auction will be held at the September 5 meeting at the home of Elsie Rothenberger, Pow der-mill Hollow Road, Boyer town. PHONIi 717*2*11*4 or 717-3*4-3047 BANANA-PEANUT BUTTER LEATHER LANCASTER FARMING'S CLASSIFIED ADS GET RESULTS!,
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