It’s June! Mid to Late Summer Vegetable Gardening

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summer vegetable gardening

Even the most avid gardeners have a bad year! Any number of things can keep you out of the garden in April and May, weather problems, work commitments, family problems . . . we’ve all been there. But don’t give up on your summer vegetable garden just yet. There are still plenty of yummy veggies you can get planted now (in mid to late June) and get a nice harvest before the summer ends.

Let’s talk about what you can still get planted now and also talk about a few things that you can wait on and plant in about 5 or 6 weeks (Around August 1st for most of us).

Summer/Warm Season Veggies in Your Summer Vegetable Garden

Tomatoes

No summer garden is complete without a few tomato plants and you can still get some in. Tomatoes are an important part of a food storage pantry. Hurry on this one! Most nurseries will still have a few tomato plants hanging around but they wont last much longer. (Don’t try to plant tomatoes by seed this time of year.)

IMG_9950This late in the year you want to be thinking about smaller, quicker maturing varieties. Try some type of cherry tomato (varieties to look for include Sun Sugar, and Sweet 100). They are relatively fast growers and should still give you a good harvest in September and early October.

You can also try some of the tomatoes that produce small to medium sized fruit. Think varieties like Early Girl, possibly Celebrity, or many of the Roma tomatoes. Try to find tomatoes that grow on determinate vines (vs indeterminate) as these will spent less time growing vines and more time growing fruit.

The 6 weeks you have lost in growing time means you won’t have a huge harvest this year, but if you get them in soon you should still have plenty for fresh eating and, hopefully, canning!

Summer Squashes

Zucchini and yellow crook neck squash are actually quite fast growing. Look for varieties that have a maturity date of around 60 to 70 days and you should still have lots of time to grow more zucchini than you can eat! You could also look for a patty pan squash with a short maturity date.

Green beans

Most bush type green beans have a maturity date of around 60 to 70 days, so there is plenty of summer left for beans. In fact, I don’t make my last planting of green beans until mid July and still have a great harvest, incuding plenty to can following these easy instructions.

Melons

If you would still like to plant a melon, you have a little bit of time left, but choose the small “ice box” types as those take much less time to mature. You can also get cantaloupe planted now. Again, don’t expect a huge harvest this year, but you will still have a few melons that will be ready before the frost comes.

Potatoes

If you can find the seed still around at your local nurseries, there is time to grow a nice crop of potatoes. In fact, you could continue to plant potatoes until mid July in most areas of the country and still get a nice harvest of small roasting potatoes. This time of the year I would stay away from the big “baking” potatoes, like russets. You are running short of time to get them to maturity.

Cucumbers

Cucumbers are a good late season planter. Again, you may not get the huge yields you are used to, but by planting seeds now, you can still have a fairly respectable crop.

Onions

If you can still find a package of onion sets at your local nursery, they will do okay this time of year. You won’t get a lot of large onions but you will have plenty of smaller onions and green onions. Don’t try growing onions from seed or starts this late in the year.

Herbs

Many herbs will still do well if planted this time of year. It would be best to plant starts instead of trying to plant seeds.

Cool Weather Veggies

You can still have an awesome harvest of cool weather veggies by planning now to get them planted in late summer and early fall. Nearly anything you would normally plant in the spring time, you can also plant in the fall. A good, solid summer vegetable garden can extend into the cooler months, if you jump on it now!

Fall LettuceCole crops

These plants are broccoli, cabbage, kale, and kohlrabi. If you grow your own seedlings, mid June is a good time to start a fall crop of all these yummy cool season veggies. If you plant any of the cole crops indoors now, they will be ready for planting out in the garden in about 6 to 8 weeks.

That means you will be planting them around mid-August, and they will mature in October when the weather has cooled back to those temperatures that cole crops love so much! You may find many of these veggies are even tastier in the fall because a night or two of frost helps to sweeten the flavor. If you end up with a lot of extras, try dehydrating them for quick meals, as in these instructions for dehydrating cabbage.

Lettuce

You can start replanting lettuce about 6 to 8 weeks before your first frost (for us that’s August 1 – 15). Fall planted lettuce can last unprotected in your garden until early December, depending on where you live.

Spinach

Most people see spinach as a spring only crop, but it does very well in thCover Photoe fall! Again look at planting about 6 weeks before your first frost and you will be able to start harvesting in late October. Then cover those plants with a cold frame or hoop house and they will grow over the winter for an extra early spring crop.

Root crops

Carrots, turnips, beets and radishes all do well in the fall and you can start replanting them around 6 weeks before your last frost.

So as you can see, all is not lost for your summer garden! Get out there this weekend to put some seeds and plants in your garden so you can still have an awesome harvest this year!

Guest Post by Rick Stone of www.ourstoneyacres.com.

 

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Why The Instant Pot Can Make Your World A Better Place

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Insta pot easy meal prep

I have not succumbed to fads in a very long time. Since high school, at least.

Though the Instant Pot has been a popular topic on Facebook in a couple of groups I’m in, I held strong and ignored the temptation to buy.  Over Thanksgiving weekend last year, my sister cornered me and spoke glowingly about this kitchen appliance.

“I can make hard boiled eggs in 2 minutes.”

“You can cook an entire chicken in less than 30 minutes.”

She went on and on until, I gave in and ordered one from Amazon. For $68, the price was right. With 2 young athletes in the house, I really do need to cook good, healthy food fast.

You, too, have probably heard about the Instant Pot and may already have one. Once mine arrived, I have used it nearly every day. My world is a better place, or at least my kitchen. What did I do before I had this?

What is the Instant Pot?

My mom has used a pressure cooker for as long as I’ve known her (her “pot of beans” is near legendary), so I was very familiar with this type of cooking. In my own kitchen there are a couple of pressure cookers that I pull out from time to time. The Instant Pot, however, is more than just a pressure cooker. It also acts as a:

  • Slow cooker
  • Yogurt maker
  • Rice cooker
  • Steamer
  • Saute pan
  • Food warmer

What a combination! With one Instant Pot, you can clear your kitchen of at least a couple of appliances, so it’s already a winner in my book. The magic of the Instant Pot, though, lies in it’s program- ability. Click a button or two, and it’s ready to cook a pasta meal with meatballs, hard boil some eggs, or bake a cheesecake. No exaggeration: I was able to pour a jar of marinara sauce, a 12 ounce package of spaghetti, a couple dozen frozen meatballs and about 2 cups of water in the Instant Pot, set the timer for 13 minutes, and bingo — a fully cooked spaghetti and meatballs meal.

The Instant Pot is very convenient, user friendly and cooks food extremely fast! It only requires 1000 watts to run.  Considering I can use it for making so many things, it has replaced some of the appliances that I usually keep on my counter. As a result, Instant Pot has given me some valuable counter top real estate back.

The Inner Pot

Inside the Instant Pot is an inner pot that is made of durable stainless steel. Foods of all types of acidity can be cooked in it. Searing meat or sauteing food is simple, just keep the inner pot inside the unit and use it as you would a pan on the stove. Cheaper cuts of meat can be seared and made tender for a scrumptious dinner. Clean up is just as easy as making the meal. Just wash the pot and start your next culinary creation.

Food You Can Make-

The world is a better place when we can indulge in all of the yummy foods around us. Hundreds of meals and foods can be made with the Instant Pot. This is a list of a few-

Rice

Beans

Stews

Soups

Bake bread

Applesauce

Marinara sauce

Bone broth

Bakeg potatoes

Whole squash

Chicken

Pulled pork (in one hour!)

Macaroni and cheese

One pot spaghetti with sauce

Corn on the cob- so sweet and juicy

Yogurt maker — 1 gallon skim milk

Hard boiled eggs- the shells just slide right off

Wheat berries, steel cut oats and other grains

Nutritional Benefits

Pressure cooking, like the Instant Pot does,  keeps food moist and retains more of the nutritional value. Busy people can us the Instant Pot to make fast and healthy lunches for the upcoming week. Home cooked meals are healthier than fast food and tastes better too. One easy way to increase the amount of vegetables you eat, is to put them in soup. Squash, onions. carrots, tomatoes, green chilies and bell peppers taste delicious in a taco soup. Green beans, onions, peas, carrots and diced potatoes make a great addition to shepherds pie soup. Healthy grains were made for the Instant Pot. Winter weather almost requires warm and tasty cinnamon steel cut oatmeal for breakfast.

Minimal fuss

Cook great foods fast, every night, with minimal fuss. Often time, when using traditional slow cookers, a recipe may require you saute food in a pan. Which then gets added to the crock with the other ingredients and leaves you with an additional pan to wash. With the Instant Pot, you can saute item in the pot. No need to dirty as many pots and pans when preparing a meal.

Dinner for 1?

Don’t worry if you are cooking a meal for one or two. Just make sure you add the appropriate amount of liquid if making beans and rice. Dinner turns out just as perfect if you are cooking 2 chicken breasts, or 8. You can makes lots of baked potatoes for a cook out, or just one for you.

Really!

Fill the Instant Pot up with your ingredients, push the settings buttons, and walk away. The Instant Pot comes in a 5 quart, 6 quart or 8 quart option  For me and my family, this was worth the money because of the time saved. My beautiful Instant Pot means that I can get my kids where they need to be after school, and still cook a healthy and fast dinner for us all. Say good bye to stress and fast food. Make your world a better place…. go try the Instant Pot.

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10 Unusual Foods You Should Have in Your Pantry

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10 Unusual foods you should have in your pantry! | www.TheSurvivalMom.comModern Americans probably have more food choices than any other group in the history of the planet Earth. I was told about a Japanese student who went to an American grocery store for cereal. Seeing the selection in the aisle was so overwhelming they went home without it that day.

For people used to such plenty and variety, beans and rice alone is clearly not a long-term menu plan. But keeping that much variety in one home (or even one store!) is not realistic. Worse yet, it can be hard to figure out a way to store some of our “regular” foods for the long-term so we can maintain a semi-normal diet in an emergency.

So, what “unusual” foods should you consider adding to your pantry? The products listed below are all shelf-stable, meaning they do not need to be refrigerated.

Survival Mom’s Top 10 Unusual Food Storage Foods

1. Shortening powder 

This product is a sure-fire way of having shortening on hand for all your baking without having to worry about it going rancid. It’s a necessity for making pie crusts and biscuits. Even more important, you can sprinkle some in a hot skillet, and when it melts, you can pan fry! What a concept! Shortening powder is available from Augason Farms.

2. Powdered peanut butter

Peanut butter has an amazingly long shelf life, even after it’s been opened, but powdered peanut butter is still very useful. Every morning I add a tablespoon or so to my protein drink. It adds all the flavor and nutrition of peanuts without any of the fat found in peanut butter. You can even get it with chocolate already mixed in!

3. Butter powder

This product won’t give you exactly the same flavor of butter and it doesn’t quite melt, but it’s still a handy addition to your pantry. Once reconstituted and chilled, it hardens and has the same consistency of refrigerated butter. You can add it to any recipe that calls for butter — just increase the liquid by a small amount.

4. Tomato powder

The first time I read about this product, I said, “Huh??” Now I think it’s indispensable because it’s a cost-effective way of having tomato paste and tomato sauce on demand and save vast amounts of space at the same time, and it’s easy enough to make yourself.

5. TVP (your choice of flavors)

I know Textured Vegetable Protein isn’t everyone’s cup of tea, but it comes in handy when you want to add a little more protein to a casserole or soup. Just a handful can add the flavor of chicken or taco meat (a little can go a long way), and you can’t beat the price.

6. Freeze-dried cheese

You can still enjoy cheese enchiladas while fending off zombies with this great product! I first sampled FD cheddar cheese a few years ago and was amazed by how beautifully it melts.

7. Powdered cheese 

When you buy this in bulk, you have the main ingredient (besides macaroni) for mac-and-cheese but also cheese sauces for veggies, casseroles, and the all-important survival food, nachos!

8. Freeze-dried grapes

Yes, grapes. Canned grapes have never quite caught on (ewwww!), dehydrated grapes are raisins, but FD grapes have the same color, shape, size and flavor as fresh. They’re just crunchy, and they make a great, healthy snack. Once opened, though, they will absorb moisture in the air and go from crunchy to sticky and chewy. You may want to repackage them in canning jars to retain the crunchy texture.

9. Sour cream powder

Now, this won’t give you that wonderfully cool dollop you’ve come to expect, but when you make a dish that calls for sour cream, this product does just fine. Add some to mashed potatoes or a creamy casserole, and you’ll never know the difference.

10. Freeze-dried cottage cheese

This was one of the first ‘survival’ foods we purchased. Because we had young kids, we wanted to make sure we had plenty of Vitamin D-dense foods. It sounds strange, but it’s actually quite good when it’s reconstituted and chilled. If the grid is down and you want homemade lasagna, that shouldn’t be a problem with this and freeze-dried mozzarella cheese on hand!

These 10 unusual foods will go a long way toward letting your family diet stay closer to normal in a disaster.

This article has been updated from the original version published on November 4, 2010.

Survival Mom DIY: No-Recipe Casseroles!

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food storage casserolesCasseroles. Love them or hate them, they are definitely a comfort food to many and a super-convenient main dish to others. I grew up on casseroles, from the classic Tuna Noodle Casserole to my Nana’s Shlumgum, so I’m a fan.

The casserole can become the best friend to any busy mom or dad, and if you’ve been working on building a food storage pantry, you’ll fall in love with the idea of a No-Recipe Casserole. This is more of a concept than a recipe with specific measurements or even ingredients, and for that reason, it’s the perfect food storage companion.

The building blocks of any casserole

Just about any casserole recipe you find is made up of 5-7 of these building blocks:

  1. A base
  2. Protein
  3. Carbohydrate/starch
  4. Vegetables
  5. Additional liquid
  6. Seasonings
  7. A topping of some sort

Once you get these 7 components in your head, along with a few more bits of information, you’re equipped to rummage through your freezer, fridge, and pantry shelves to produce a casserole totally unique in the world! And that’s not necessarily a bad thing!

Let’s take a closer look at these 7 building blocks and the individual ingredients for each:

A base

The base of a casserole acts as a binding agent to hold all the other ingredients together. The base of your casserole could be as simple as a can of “Cream of…” soup. Cream of mushroom soup is a classic casserole ingredient, but if you don’t want to use a processed food product, try making your own “Cream of…”soup mix and use that. Another option is leftover gravy or a couple of gravy packets. For added creaminess, add 2-3 tablespoons of cream cheese or 1/2 of sour cream.

A source of protein

There are many wonderful meat-free casseroles recipes, but if your casserole is going to be a hearty main dish, you should add a protein, even if it’s just a can of rinsed beans. Any meat or poultry will do, and, in fact, try combining different types of meat, especially if you have leftovers. The secret to my amazing chili is that I combine ground beef, cooked bacon, chopped kielbasa — almost any meat I have, and the results are delicious. You can do the same with this No-Recipe Casserole. Chopped/shredded chicken or turkey, ground beef, tuna, venison — it’s all good. Be sure the meat is cooked and drained before adding it to your base, and figure on 12-16 ounces or so.

I’ve found that freeze-dried meats work wonderfully in casseroles. They are already cooked and diced and only need to be rehydrated. I use freeze-dried diced chicken in my family’s very favorite Sonoran Enchilada Casserole, and you would never know that chicken wasn’t freshly cooked. Home-canned chicken or beef is another option for quickly adding a source of protein.

Carbohydrates

The beauty of adding a carbohydrate to your casserole is that it will increase the amount of calories and the amount of food at the same time. Extra calories are an important consideration in times of emergency, since these typically require more physical activity from us, and just by adding a handful of rice or macaroni, a recipe that would have normally served 6 people, can suddenly serve 8 or 10.

Carbs that work successfully in a casserole are white and brown rice, macaroni and rotini pasta, wheat berries, quinoa, and beans. These should all be cooked first to an al dente finish (they’ll continue cooking just a bit once added to the casserole and heated), although uncooked rice can be added as long as extra water or broth is also added to the casserole.

Vegetables

It’s with veggies that your unique casserole really begins to take shape. The veggies you add can be frozen, canned (rinse first), dehydrated, or freeze-dried. Add whatever veggies your family likes, although it’s definitely permissable to sneak a little something in for extra nutrition, such as this dehydrated spinach. If anyone asks, tell them the green stuff is just “herbs”.

I typically add chopped onion, celery, and bell peppers to many of my dishes. If you’re adding these to a casserole, which only needs to bake for 20-30 minutes, these veggies will need to be sauteed in a bit of butter or a healthy oil before being added to the casserole dish. This is true of most other fresh veggies.

Diced potatoes can act as a meal stretcher, a veggie, and a carbohydrate. Keep a can of dehydrated potato dices handy just for this purpose. They are wonderfully affordable.

Additional liquid

At this point, you will need to add more liquid. Assess the amount of protein, carbohydrates, and veggies and then add extra liquid. This can be water, beef or chicken broth, a vegetable broth, or milk. Salsa is another nice addition if you want your casserole to have a Southwest flavor.

If you’re adding uncooked rice, you’ll need to add even more liquid. Typically, the ratio for uncooked rice and liquid is about 1 cup of rice to 1 1/2 cups liquid.

Seasonings

The classic casserole will be seasoned with salt, pepper, and a few dashes of garlic powder. Additional herbs, such as basil and parsley add some flavor, as will a teaspoon or two of dehydrated minced onion, if your newly invented recipe doesn’t contain onion otherwise.

A teaspoon of basil and oregano will give your casserole a bit of an Italian flavor, and a Southwest flair comes easy with a teaspoon of chili powder, a dash of cayenne, and 1/2 to 1 teaspoon of cumin.

Toppings

When I was a kid, it was the casserole topping that was always my favorite. Come to think of it, it still is! The toppings on  your No-Recipe Casseroles can be crushed potato chips, Fritos, Doritos, or crackers of any kind. It could be 1/4 to 1/2 cup of bread crumbs mixed with a 1/2 teaspoon of garlic salt, and sauteed in a frying pan with 2 Tablespoons of butter. Grated cheese is another excellent topping and if your casserole screams “Italian!”, by all means, add a grating of Parmesan cheese as a topping, on its own or mixed with the buttery breadcrumb mixture.

Learning to cook without a recipe is an excellent preparedness skill. It challenges you to use whatever you happen to have on hand, without relying on that quick trip to the grocery store, which inevitably turns into a far more expensive outing. It’s also a great way to incorporate new “food storage” foods into your family’s diet, without them ever knowing, and a casserole is the ideal dish to cook in a solar oven.

As you begin creating your own No-Recipe Casseroles, you’ll want to do one final thing: jot down the ingredients of any casserole that is truly outstanding. If your family cleans their plates and then asks for seconds, you have a winner, and if you’re like me and your memory is a little iffy, you’ll be glad to have a written record of that new family favorite.

Try this no-recipe method with soup, too! Here’s my tutorial.

food storage casseroles

Make Your Own Yeast

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make your own yeast

If you’ve been prepping for any length of time, you undoubtedly have several pounds of wheat berries stored away.  You may also have experimented with making your own wonderfully delicious breads.  The downside of long-term prepping and bread making is keeping active yeast on hand.  The average “best by” date on yeast is 2 years.  Once opened, it must be kept cool and dry. In a refrigerator, yeast can remain good for up to 4 months; in the freezer for 6 months.

Occasionally there are people who have had success with older yeast, but the bottom line is that store bought yeast is for short-term. If you have store-bought yeast, stored longer than the above mentioned time frames, follow this simple test to see if it’s still active. A container of yeast that isn’t active anymore should be thrown out.

How to proof yeast

Dissolve 1 teaspoon of sugar in 1/2 C warm water from the tap. Between 110°F-115°F is most effective. The only way to really be sure about the temperature is to use a thermometer. When it doubt, the water from your faucet should be warm but NOT hot to the touch.

Stir in your dry yeast, either one 1/4 oz. packet (7g) or 2 1/4 tablespoons of granulated yeast. Most people say that the yeast should be brought to room temperature first, but I have always had good luck when using it straight from the freezer.

It only takes three or four minutes for the yeast to “wake up” and start to rise. After ten minutes, the surface of your yeast-water mixture should have a foamy top. If so, then congratulations! You have active yeast! It should be used immediately. Most recipes take into account the liquid needed to proof yeast. If yours does not, deduct 1/2 cup of liquid from your recipe if you proof yeast with this method.

A good way to tell if your yeast has risen sufficiently is to use a 1 C measuring cup. If the yeast foam reaches the top, you’re good to go. If your yeast has an insufficient rise, it will not be any good for baking. Best to throw out the entire container.

Learn how to make your own yeast

If you can’t get to a grocery store for Fleischman’s, what’s the alternative?  Try growing your own yeast!  Here are a few methods that should fit most needs and skill levels.  Depending on the availability of the items listed below, choose one that best fits you, your region, and your personal stockpile.

Raisin / Fruit Yeast

Ingredients

  • Clean Glass jar.  (24oz. or larger) Sterilize in hot water and allow it to dry.
  • Water. Clean, filtered, or bottled is good.  Tap water can be used, depending on your local conditions. Warning:  Too much chlorine in your water, or water that is too basic, can kill the yeast.
  • Raisins or other fruit. Most fruits have traces of yeast on their skins. Note that you may not get as good of a result with fruit that has been washed and waxed.

Instructions

  1. Place three to four tablespoons of raisins in your jar.  Adding a few tablespoons of honey or sugar will facilitate the fermentation process.
  2. Fill the jar ¾ full with water.  Place the lid on the jar lightly.  Do NOT tighten the lid – you will want to allow some air to escape.
  3. Place jar at a constant room temperature.  Do not allow the jar to get cold.  This will kill off the yeast and stop the process.
  4. Stir at least once a day for three to four days.
  5. When bubbles form on the top and you smell a wine-like fermentation you have yeast.  The raisins, or fruit, should be floating.
  6. Place your new yeast in the refrigerator.

Yeast from Grain/ Sourdough Starter

Yeast is already present on grain.  All you need to do is to cultivate it in a manner similar to the above instructions. Here is a basic recipe for sourdough starter.

Ingredients

  • 1 1/4 C unbleached all purpose flour or milled wheat berries
  • 1 C clean warm water
  • 1 sterile jar with cheesecloth or lid

Instructions

  1. Mix the flour and warm water, and keep at room temperature.
  2. After several days, the mixture will start to bubble and will begin to rise.
  3. Keep your starter in the refrigerator when not in use. Use as you would any sourdough starter.

Yeast from Potatoes

The starch in potatoes make it another prime candidate for yeast production.

Ingredients

  • 1 unpeeled medium-sized potato
  • 4 C warm water
  • 1 tsp salt
  • 1 tsp sugar
  • 1 quart jar

Instructions

  1. Rinse your potato to remove dirt, but don’t scrub it too much.
  2. Cut it into pieces to facilitate cooking, then boil until cooked through.
  3. Drain, and save the water.
  4. Mash the potato and add sugar and salt.
  5. Allow mixture to cool until it is at room temperature.
  6. Add water to the potato mash until whole mixture equals 1 quart.
  7. Cover and let sit in a warm place and allow it to ferment for several days.

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Feeding the Starter

Once you have created your own yeast, you need to “feed” it regularly.   This means adding 1 cup flour and 1 cup water to the mix so that the yeast can keep growing. You will need to feed the starter daily if it is at room temperature, or weekly if it is in the fridge. If you don’t bake bread that day, you will also need to toss out one cup of the starter after feeding so that the ratios stay the same. This is an important step, and can be a great motivator to bake regularly so that none of your hard work goes to waste! Yeast starters are one thing you will not want to throw in the compost pile, as the bacteria can grow out of control and give you a very unpleasant result.

No matter which method you choose, making your own yeast is a skill that dates back thousands of years.  Continue researching the sources provided to find other ideas, methods, and tips.  Begin practicing and post your results.  Feel free to add your own ideas and advice in the comment section below.

WANT MORE “FROM-SCRATCH” RECIPES? Download Survival Mom’s free ebook, “Switch From Store-Bought to Homemade.”

This article, written by Right Wing Mom, was originally published in 2011. It has been updated and revised.

make your own yeast

How to Dehydrate Cabbage

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How to Dehydrate Cabbage

When you think of dehydrating vegetables of any kind, learning to dehydrate cabbage is probably not the first thing that comes to mind. It sure wasn’t for me. As an outdoor guide who provided meals to my clients, I need to plan and prepare a wide variety of meals, especially when I’m guiding a multi-day backpacking or white water rafting trip. One of my main concerns is the weight of the food that I’m packing, along with the rest of the gear, so years ago, I quickly learned the value of dehydrating certain foods. To this day, I enjoy having a wide variety of dried vegetables, berries and fruits on hand to cook with and eat, cabbage being one of my favorites.

Why Dehydrate Cabbage?

Cabbage is one of the unsung heroes of the vegetable world. Part of the dark leafy greens group, it’s rich in vitamins A, K and C, not to mention folate, potassium, calcium, phosphorus and certain trace minerals. A serving has only about 22 calories, while providing 2 grams of fiber and 1 gram of protein.

Did you know that per serving size (one cup), cabbage provides over 50 percent of the recommended daily vitamin C our bodies should get – even more than oranges? Or that one serving of cabbage provides 85 percent of your daily requirement of vitamin K? I had no idea. I just know I love cabbage, especially in soups.

Types of Cabbages

I’ve never met a cabbage I didn’t like, and there are plenty to choose from when adding to your stores of dehydrated vegetables:

  • Green – The one most familiar to Americans, especially if you like cole slaw, salads, stir fry or cabbage soup.
  • Savoy – Considered the “prettiest” cabbage, it’s often used in salads, especially with baby greens.
  • White – Also known as a Dutch cabbage, it’s very similar to the green cabbage in texture and density.
  • Red – Great, thin sliced in salads or used in a red cabbage slaw.
  • Napa (Chinese cabbage) – Used to make Korean Kimchi.
  • Bok Choy – Looks a lot more like Swiss chard. A favorite in stir frys. I like the leafy part in my salads.
  • Brussels Sprouts – Looks like a “mini” green cabbage. I’ve called them hamster cabbages since I was a kid; my personal favorite, especially roasted!

As you can see, there is a great variety to choose from when deciding which cabbage to dehydrate.

Preparation

Prepping this great vegetable for dehydrating is fairly simple:

  1. Remove the outer leaves from each head of cabbage.
  2. Stem and core the larger cabbage varieties. Those parts don’t dehydrate or reconstitute that well.
  3. Clean and wash, then let stand or pat dry.
  4. Cut or process the head into quarters, and then into thin strips approximately 1/8” wide. Length can vary with no problem.
  5. Remember, there is no need to blanch the cabbage prior to dehydrating.

Dehydrating

  1. Arrange the the slices onto your dehydrator trays. They can nestle close together, even overlap just a touch.
  2. Turn on your dehydrator to the recommended temperature. Usually between 125 degrees and 135 degrees Fahrenheit.
  3. Dry between 8 – 11 hours depending on the thickness of the cabbage leaves. Don’t forget to rotate your dehydrator trays for even drying.
  4. After your cabbage pieces are fully dry, I suggest letting the cabbage stand at room temp for a night before packaging them for storage.

Storing dehydrated cabbage

There are a wide variety of choices as far as storage containers. For me, it depends on what my goals are. If it is long term storage, then I use everything from canning jars to mylar bags. I make sure to add some type of oxygen absorbers in each container. I don’t suggest using plastic containers of any kind. I have had leakage problems no matter how carefully I store and stack them.

If the dehydrated cabbage is for more immediate consumption, such as on an outdoor adventure of some kind like backpacking, biking, rafting or kayaking, then zip-loc bags will work just fine.

Uses

There are so many great ways to include and use dehydrated vegetables, including cabbage, in your meal planning and cooking. It rehydrates quickly, and if your recipe contains plenty of moisture already, there’s no need to rehydrate before adding to your dish. Whether you are crafting a casserole, or simmering a stew or soup, consider adding some flavor, texture, color and nutrition to your next dish by adding some dehydrated cabbage!

How to Dehydrate Cabbage