“Wet apricots” Jan …2021 Partly dry apricots , i turn the out of trays as soon as my fingers don’t stick to apricot, I cut each slab I half and roll like a Swiss roll , then slice into rounds @John Brunner
That looks soooo good, Kate. You gotta watch this video of women in Italy doing exactly that to make tomato paste. The outdoor drying part starts at 1:40
Look at this site for anything related to milk OR water kefir / cheese / drinks or any thing …fermented including veggies I have her books the info is great https://www.culturedfoodlife.com/recipe/kefir-cheese-and-whey/
I've certainly read (and heard) about kefir over the years. I think there are others here who make it. It's one aspect of cooking that I've not been attracted to (the same goes for making homemade yogurt.) So what does kefir taste like? Is it as acidic as plain yogurt?
Yes it is sorta ….but you become accustomed to the taste …and of course you can sweeten it after it’s strained of the “grains” and allot depends on if you do a second ferment …..or do as I do …..put it in the fridge ( after it’s fermented) and before straining for a day or two ..it tends to sweeten the kefir ,if left to long ( after fermenting) it can get a taste/ smell like mature cheese.
https://www.motherearthnews.com/real-food/harvesting-purslane-for-current-and-future-use-zbcz1607/ I am excited about my purslane crop this year. It is lovely! All the weeds have been. We have let them grow much longer than normal weeding would let them so we could harvest veggies before 'actual' veggies are ready. But it is time. I need a bit more room for things because I put in a lot of viney things like pumpkins and cucumbers and... I was going to dry the purslane but other methods need to be considered. It is effective as metaformin with no side effects, according to research. I think I am insulin resistant.
I watched the tomato paste video interring, doubt if I’d ever try it … I DON’T cook my apricot ( slabs) they are simply washed/ de- stoned / weighed in 3 kg lots ( due to adding 100 grans of sugar and a teaspoon of Sodium Metabisulfite ( preservative) to each 3 kg of fruit) Fruit is then whizzed in kitchen whiz. (to lumpy jam consistently) mixed with sugar & Sodium Metabisulfite Then tipped into 20ltr bucket till I’ve processed all the fruit (3 kg lots of fruit) I’m planning to do,that day …mix it all well…and use a soup ladle to fill trays ready to dry … @John Brunner
That is kind of how I do 'fruit leather' too. I used to make it from wild plums (yum) Needed a bit more sugar. Did not use the preservative. Enough sugar must kill anything.
I was going to try pickling and maybe freezing. I only have one dryer working just now. I wonder if just tying and hanging would work but those stems are kind of juicy.