God has
Power 1 Dry My Way Have
Fantastic Foods
Dryer Photo below. As Summer ends, 9/1/2002 and gardens are picked I thought
I should do this link.
War changes the food supply.
So
learn
how to keep it yourself. Being a farmer all of
my life I have made some observations.
The heat on a tin roof of a hay
shed is very hot. And for ‘thousands’ of years the
only way to keep food was to dry it. So make yourself a dryer for $14 Buy some ¼ inch hole
‘wire cloth’- 2 pieces each 2 feet by 2 feet, cost $2
each piece, then at Wal-Mart
buy 1 yard of “Black” double-knit Polyester
cloth @ $ 2 Then get 30 inch wide Fiberglass window
screen @ 60 cents per foot, buy a 5 foot long
piece, cost $3.
Then
Buy a 6 foot long piece of corrugated galvanized roof tin, Cost $ 5
The 6 foot long piece will hold 2 dryer racks side by side = 8 square feet of dryer racks. Small enough to do inside if the weather is bad. In
window sunlight.
Just lay the tin in
the Sun and put the ¼ inch wire cloth on it.
Then put ‘over’ the wire cloth
the ‘Fiberglass window screen’ to keep fresh cut food ‘from’ touching the wire
cloth and absorbing Zinc from the
Galvanize metal. Next put the food
to get dry on ‘top’ of the Fiberglass window screen and cover it with the
“Black” Polyester cloth. Insects can’t get to
the food from the bottom or the top.
The
corrugated tin allows the air to flow beneath the food and the “Black” cloth
on top absorbs the heat from the
sun. Keep pieces of food from touching other pieces to allow for good
air flow.
Then 'Only' put food on 1
layer deep.
With 1/8 or 1/4 cuts.
The reason
the window screen is 5 feet long is to overhang on
the ends and 30 inches wide to overhand at the
sides, it makes it very easy to peel off the dried
food. And keeps bugs out.
The Black cloth is 60 inches wide and sold by the
running yard. So by buying just 1 yard you get a
piece 36 inches wide by 5 feet long. Covering the
food with overhangs on all sides because the tin is 24 inches wide.
Put the tin over a side-walk
that the Sun shines on that absorbs heat in
the daytime and releases it at night.
Set the tin on a Cinderblock or a Gallon can
to raise it enough to allow the cloth to hang on the sides.
IF you
want to paint a part of a sidewalk black under your racks it will absorb
more heat in the daytime as the Sun shines.
Indians dried food on dark rocks. And hanging it
up in camp where critters didn’t get it.
OR you can just put dark garbage bags under the
dryer to
collect heat.
OR
paint
a piece of cardboard BLACK to put under your dryer
rack if it is outside.
I have nailed my racks together with small
wooden sides but that is not necessary to dry
foods.
Very cheap. And you can eat for about $3 per day.
Light a match to see which way the wind blows
and align the tin that way if you can.
By
raising one
end a
little higher the air flows up
the groves of the tin and helps to make it dry
quicker
because of the “Air Flow.” My
house has the porch facing South so see the
picture below.
It’s easy, fun, and cheap to dry food.
IF I get
a rain shower when I am gone the water runs
down the tin and I just have an extra day to wait
till it’s dry.
God
washed the food again.
Even when it’s
freezing at night you can
dry food very well. The freezing draws out the moisture from
the stuff you have drying.
When its snowing outside you can cut one
2x2 rack into half and set it near a wood stove. OR on a
couple of cans of food by a
floor heat vent.
Just
put a dish towel over that vent to
catch any furnace dust. If you use a
small
Electric Space Heater with a fan in the
winter. $20 to keep someplace warm just put your
drying racks where the air blows across
them. You
still get your heat and the aroma of the drying food.
My home place
smells very good of drying ‘meat Jerky’ often in the winter.
While
at Wal-Mart buy a “Mandolin
Kitchen Slicer” $6 it works
fine for most foods. I
have talked with the makers and told them
they need to make it work
for ¼ inch cuts.
Some things you may want to have thicker.” Like a Kraut cutter.
With their
‘thin’ very-even cuts everything will
dry in just one day. As a general rule
the faster food dries the more tender and flavor
it has. But some
things I like the bulk of the thicker ¼ inch --2 days to
dry ‘chewy’ fruits.
They probably
won’t change their design, they sell more than 15, 000 “Mandolin
Kitchen Slicers” each month just
at Wal-Marts. The cut apples are so
thin dry they just melt in
your mouth.
Wash everything well and then
just cut up the food as you are loading the
racks to put out in the Sun.
That keeps the nutrition higher. Don’t
slice and refrigerate, before you put it out in the Sun.
IF
you get dew at night where you live cover the racks with a garbage
bag at night. OR if
you are at home when the rain shower comes, move it out of the rain or try to cover it with plastic sheeting.
Any fruit that is too ripe to
slice then make it into Fruit Leather.
When I say
1
day, I mean 24 hours. Some
Fruit
Leather takes 2
days to dry. I like to load the
dryer with any fresh food just before noon. The ‘Afternoon’ Sun starts the process and overnight
evens the moisture and then the morning Sun
finishes it off. If
there
is any question in your mind about dryness you can
then benefit from ‘another
afternoon’ sun and
then
unload the rack.
For the very even
¼ inch cuts you will have to get a “Kraut
Cutter” that is used to cut cabbage for
homemade sauerkraut, or coleslaw.
For the Best Cutters
The
Mandolin at $6 is just to small
for big cabbages. Or 1/4 inch cuts. If
you have any doubts as to if it is ‘Crispy’ dry
then put it in a paper bag in the Sun for
“Another”
Day to dry
more. Better ‘real dry’ than have moisture
and “Moldy.”
Store it in the
bag is ok if you want.
Just mark
on the BAG how many cuts it
took to cut it up onto drying pieces. Then later
“IF” you see 40 cuts
you will know that 20 dry pieces is ½ of what-ever you dried.
If you
read that you cut apples into 10 pieces you know
what it takes to have ½ an apple.
Slice
summer squash seeds and all. Wait till they
get to at least a pound each. Too large to cook at meals
as fresh squash. 6 plants will make a lot of squash. I have big
paper bags of dry squash before I grind it.
Tape the TOP of a
paper bag and
it is tough.
They start to
tare at the top. I just use
cheap masking tape to make it
strong. What
do you mark on the bag? How
many cuts it took.
Put a small thermometer
under the ‘black’ cloth
to ‘check’ the temperature. Anything “Above” 120 degrees
destroys
vitamins. To “Re-Fresh”
food remember 2 to 1--= Add 2 parts boiling water to 1 part
food. A
1 pound summer squash will dry to less than 2 ounces.
So it’s easy
to dry and store 100 # pounds of squash for winter.
Re-Freshed food spoils quicker, so eat it all or discard it.
Don’t
refrigerate it.
Everything
can be dried. ONCE!
Carrots, cabbage, beets, potatoes, onions, peppers, peas, corn, broccoli,
cauliflower, kale or any greens, herbs, melons, fruit
leathers,
strawberries, apples,
peaches, any
fruit. Even pineapples. Berries, plums,
bananas, and mushrooms all dry
well.
Honeydew
melons are really
a
FALL melon and the
only melon that sugars
itself after it is picked
off of the vine. They
keep well and are slow to ripen. See
when its creamy yellow and
the blossom end gets soft. Dried
Cantaloupes are just like candy for kids. Slice it in half. Then cross slice it into round slices 1/2 inch thick. Then into
1 inch pieces. Dry it for at
least
2 or 3 days.
Sweet as candy. Sweet fruits
stick to the Fiberglass Window screen so the 2nd. day you can pick
up the screen and turn it over on the Dryer. That exposes the bottoms of
fruit to the sunlight. Dries quicker.
With
very little practice you will be very happy with what you can do.
Summer squash
dries up to almost nothing. A one pound squash dries to less than 2
ounces. Crushed in a blender it is about 3/4 cup of powder.
With
2 cups of ‘hot’ water and a bullion cube it’s a sweet good quick
soup. Like eating a 3x 8 inch round squash that’s
over a pound
and you will feel full. And not get fat. Use home dried foods
and lose weight.
I
just get 20
“ElegantWare”
picnic plates for
$ 1.50 at Wal-Mart.
I have found that
the “Hefty” Dark
Blue
‘ElegantWare’ picnic
plates work the
best to make “Fruit
Leather.” They are strong and dark to absorb
heat. Use
any fruit and a blender.
Just blend 1
cup of
fruit at a time, it takes the 1st.
cup just
to coat the blender.
If you
overload the blender you
have to add water to make it “Puree.”
That makes drying time much
longer. So
just do ‘1
cup of
fruit pieces at
each pour’ Put
in ‘just’ the fruit for a minute, and pour onto the plate covered
with
clear plastic
wrap like
Saran wrap to
cover the plate before
you
pour.
Put it
out in the Sun and the
2nd. Day peel
it off the
plate
and you have fruit
leather. Use the same
plate
many times. If the leather is
to soft roll
it up with the sticky plate side to the inside of the roll
and put it in a paper
bag in the Sun for another day. OR just put it between the window screen and the black cloth at
the bottom. So it
hardens. Then re-wrap it
in the plastic wrap. ‘Chewy’ good
fruit Leather
rolls can
be made from Apricots,
Pears, Apples, any
fruit alone or with a blend with
Bananas.
I sprinkle Cinnamon over my summer apples “Puree” on the plates for
“Applesauce” Leather.
Use very little! Cinnamon
(India), can overpower a
sauce. You can use Nutmeg from (Americas), Ginger
(China), Clove (SE
Africa), Mint
(Mediterranean area),
“Woe unto you,
scribes and Pharisees, hypocrites! for ye pay
tithe
of mint.” Matthew 23: 23
Or any other spice to add flavor
before you dry it.
Just
be very light
as
you sprinkle spice.
It’s strong. OR
better yet, carefully add it
as the
blender is running on
the fruit. OR
just ‘dust’ any fruit WHEN
you 1st. cut it up to add some flavor. IF
your fruit is too
tart just add some honey. OR
corn
syrup that
is sweet.
A
spoonful
of syrup per
cup
of fruit. You can adjust to your own taste when
you
have done just one fruit roll.
I prefer the natural
taste of 'Tart' apricots
and plums. A
cup of fresh (in season) fruit “Puree” for each
plate. I do 2
bananas each time in the blender.
A banana a day gives you the Potassium to help you resist
strokes. Sticky leather keeps
a couple of months.
To keep it longer (till the next crop) it has to
be brittle rolls to crack with a
hammer. Shatter to pieces.
4# of fruit should dry to about 1 # pound. 25% of the original
weight. 6
Tablespoons of Pickle salt in 1 Gallon of pure water mixed
well
will
help to
slow
oxidation of
fruits. Just slice them into the salt water and leave them for 3
minutes
and then put them out to dry. Let someone watch the Clock
and load the dryer as you are slicing another batch to soak for
just 3 minutes.
Warning
--this will become very addictive
when
you realize that fresh
fruit does
not have
the flavor of dried fruits.
Your Bible says that 1/3 of
humans will die “By these three was
the third
part of
men killed,
by
the fire, and by the
smoke, and by the
brimstone, which issued out
of their mouths.” Revelation 9:18
Do you believe in Revelation? "...and when Israel is attacked Babylon will
burn...Yea, my son speak unto those people who profess to have taken my
name. (Christians) Mine anger is kindled
against the rebellious, and they shall soon see
mine wrath
and indignation upon the nations. Russia and Iraq have
common goals. In times of crisis even old enemies fight together. Persia
(Iran) will join with Iraq to vanquish infidels.
Speak and help to prepare those who will listen to my
words...behold blood, and fire await this nation
..." Amen. 8/7/02 So I do this
link.
That is
Nuclear War and you still
want to live
and not starve.
God Has Power
to
dry your food so dry it. Dry
Food and live.
In the winter
just 1
fruit
roll is
like a cup
of fruit without
the water in it. I live in
paradise, home dried pineapple is really great. I have some kind of melon
every day at breakfast for 6 months.
And with
3 or 4 other fruits
in season daily, plus grains and
nuts with a normal
American diet I live in paradise.
The only thing I do different is that I try to eat the seeds also. Just peel an apple
and plant
the peel and what do you get? Core an
apple and then plant it and what do you get?
BUT, if you plant
the core of the Apple with the seeds in it you may soon have hundreds of
apples huh?
“The
life is
in the seed.”
When I wake
up each morning I am as ready as when I was 20 years old. The past 40
years hasn’t made any difference at all.
Abraham
fathered
Isaac at age 99
I think he ate all of the seeds too! CLICK HERE to
read about Isaac and
his son Jacob-Israel.
I
think he ate the seeds too
and I
still have babies coming.
Get a 2#+ Can of
Salted
Mixed Nuts
at
Wal -Mart each month for $7, Umm good.
My big Apricot tree is over a hundred
years old, and almost 3 feet thick. It has sweet
pit seed apricots.
save the seeds and in winter
crack them to eat, they
taste
about like almonds.
Sour
pit
apricots seeds are not good to keep for
winter. Check before you plant a tree.
Drying
fruit really concentrates it. The flavor
is very much better.
A cup of fresh apricots is 50 calories. A cup of
dried apricots is 250 calories. So
drying is powerful.
Do it at 80 to 120 degrees. Try it---
Dry
it ,
you
will like it! It will melt in
your mouth and not in your hand.
In the cold winter drying can also
be done inside. But just have good air
movement.
Set the trays in the window Sunlight.
Wa-La get dried food.
Not everyone can make a good food dryer. So try this
yourself.
How about ‘Chips’
on a stick? Cut the bottom
straight wire off of a coat hanger. Slice a banana into ¼ inch slices and
run the long piece of wire through the centers
BUT keep
a space in between the pieces.
Put the ends
on glasses in the
Sun
and get chips in a few days. Pineapple chips are great.
Dry fruit pieces the same way. It’s just like
eating candy. It is sweeter.
It will cost you just one coat-hanger.
OR buy a
100 Bamboo Skewers for Sish-Kebabs
that are reusable.
Use a narrow box to hold the skewers
in the air. See
Photo. I use a ‘Frozen Juice’ box.
It holds 8 bananas
@ 15 pieces each = 120 chips from 2 ½ pounds of Bananas. Cut holes in the
box sides to circulate air. Dry
any fruit in small pieces this way. Very cheap $1 Bamboo
Skewers. Good
very dry fruit has to be broken off Kebabs,
it is tough from the fruit
sugar.
Sweet
corn on a
board. Just drive some
nails through a board and then spike fresh corn onto each nail. Turn the
board after a few days. Soak DRY Corn for a day and boil
it like corn on the cob.
Or just rub the corn off the cob and then cook
it. 1 Cob =1/2 cup dry or 1 1/2 Cups of corn when
re-hydrated. It is not like fresh corn, but nutritious
to keep you alive.
Remember the 'Black" cloth to cover the dryer? Just use it when you have 'Bugs' as pests.
It's like a spare tire. When you need it, you really need it now. Remember the hot tin roof on hay sheds. Shiney Tin is hot. More on # 4 about cooking for nothing. Zero $ cost.Dryers and Sun Solar Cookers I made. Some covered with Reynolds Turkey Roasting Bags.
Holding Banana Chips and Peaches. And Cooker experiments. Onions and Garlic need to be dried on a
different piece of window screen. The oils in them stays on the screen and will flavor other things.
Pickled Onions are good. Pickled Peaches are good.
But Onion or Garlic Peaches are not good. See information about what I have found to be the best
Solar Cooker. CLICK HERE If you like pickles, it may be because your ancestors lived in Egypt.
CLICK HERE to read about that.
A daughter mine also grows herbs in her garden. She dries them, her herbs dry in one day.
She has both spice and medicine herbs. One son of mine is a Licensed NaturoPath Doctor in Idaho.
My older kids have all grown up using medicinal herbs to cure sickness.
Learn a little about WHAT is a Naturepath. http://www.naturopathic.org/
http://www.bearcreekclinic.com
God has Power # 2 CLICK HERE
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