- Author: Sharon Lovejoy, UC Master Food Preserver San Luis Obispo/Santa Barbara Counties
- Editor: Dayna Ravalin
- Editor: Katherine Soule
Years ago, I learned that what's good for the solar-powered butterflies is good for solar drying. On a hot morning last week, I looked out my window and saw a Monarch and two Swallowtails in the herb garden-the signs of a perfect day for drying outdoors in my solar oven.
For two weeks the morning fog had kept me from drying jerky and fruit, but on this day, all the conditions were right. No humidity, an outdoor temperature of 80 plus degrees by 9:30 A.M., and a slight breeze, albeit a hot one.
I've dried food naturally for decades, sometimes in my herb shed in a cupboard with removable screens, sometimes on racks, and sometimes on screens outdoors. But when I dried food outdoors, insects were always a challenge. I kept my fruit covered with lightweight nylon or cheesecloth, but somehow the bugs always managed to get in.
About ten years ago I attended a solar cooking class in San Luis Obispo. Most of the foods and preserves had been baked in cardboard and aluminum foil ovens, but I wanted something a bit sturdier as well as bug and weather tight.
I did some online research and found a solar society that also carried a selection of ovens. I chose a simple one with a thick plexiglass lid, and angled sides, so as to capture the sunlight more easily. It also came with side aluminum panels, which have long since vanished. It's ok though, the oven does fine without them, but I do line the bottom and an inch or so up the sides with aluminum foil.
A small chair is the perfect perch for my oven. I move it outdoors into the herbal courtyard and set the oven on top facing the sun. I keep a thermometer inside and oven mitts nearby, it gets HOT in there and I've burned myself more than once.
Usually, the best time for cooking is from 10 A.M. to about 2 P.M., when the day is the hottest and the sun high. I check the tomatoes a couple of times an hour, stir it as needed, and move the oven so it always gets the full benefit of the sun.
Since the oven heats up slowly, the tomatoes can begin drying from the inside out. They never toughen on the outside first. When the oven reaches about 180°F, I slightly prop open the lid to allow excess heat to escape and keep the air moving.
I love the deep, rich umami taste of dried tomatoes in my cooking and usually grow Romas for sun dried tomatoes. But on the perfect day for solar, I had only my small ‘Bumblebee Sunrise,' cherry, and ‘Orange Hat' tomatoes. I picked and then rinsed them in cold water. With a paper towel I patted them dry, sliced and spread them in one layer on the floor of the oven.
On this warm morning, the oven had reached a temperature of nearly 200°F. I opened the lid, stirred the still juicy and plump tomatoes slightly, and used some small rounds of wood as a prop to allow the excess heat to escape. By 11:30 A.M. the tomatoes looked shriveled and just before 2 P.M. they were perfect. They were like thin leather, I could bend them easily, and they tasted divine.
My training as a UC Master Food Preserver introduced me to using a dehydrator as a way to dry food. I'm planning to buy one, but I'll still turn to my solar oven for a big share of my drying.
ENJOY!!
- Author: Sharon Lovejoy, UC Master Food Preserver of San Luis Obispo County
- Editor: Dayna Ravalin
- Editor: Katherine Soule
Walk into my kitchen and you'll smell the pungent scents of savory edible flowers like dill, fennel, society garlic, nasturtium, sage, rosemary, and oregano drying on a tray screen. Beside them sits an array of sweet edible flowers; violas, dianthus, roses, the brilliant blue stars of borage, lemon verbena, hollyhocks, lavender, and roselle, a hibiscus that makes glorious, red tea.
For the past few decades I have cooked and created with the edible flowers flourishing in my garden, but gardener-chefs beware, just because they're flowers doesn't mean they're all edible! Check the long list put out by North Carolina State Extension before you even take a nibble of one. I use only those that I gather in my garden. If you don't have edible flowers in your garden and would like to try them as a food ingredient, North Carolina State Extension recommends “flowers purchased from a florist, garden center or nursery should be specifically labeled as edible; otherwise, they may have been treated with ornamental pesticides that are unsafe for use on food crops.”
Cooking with flowers isn't anything new. Some herbal and garden books in my library are nearly 200 years old, and they include “receipts” for using flowers in everything from medicine to candy. I've included flowers in the making of homemade ice cream, custards, rice dishes, as toppings on cakes, in drinks, salads, cheeses, frozen in ice cubes, and so much more. In fact, my husband once told me he was afraid to linger in our kitchen for fear I would sprinkle him with my floral concoctions!
In the middle of a winter storm, reach into your cupboard and pull out some of your colorful, tasty, bits of summer sunshine to top a salad or a soup. You'll be glad you took the time to preserve them.
Some Helpful Hints:
Collect your flowers early in the morning, rinse with cool water, spread them out on a towel and pat them dry.
If you're using flowers the day they're picked, just let them float in a shallow saucer or ice cube tray of water. They'll stay plump and fresh till you need them.
To dry the flowers, spread them onto a parchment paper lined tray or screen out of direct sunlight. When thoroughly dry (they'll feel like tissue paper), store them in a labeled tin or a jar in a cool, dark area.
- Author: Dawn Peters, UC Master Food Preserver San Luis Obispo/Santa Barbara Counties
- Editor: Dayna Ravalin
- Editor: Katherine Soule
Are you in need of a tropical vacation? Kiwi Daiquiri Jam is a simple and quick way to enjoy the delicious tropical flavors of kiwi, pineapple, and lime in a sweet and tart beautifully speckled jam.
Kiwis are available all year round so you can take a trip to the tropics anytime!
This jam is tangy and refreshing. It is simply wonderful on toast or a scone, but it also complements both hard and soft cheeses. I have sampled it with warm brie and baguette as well as a smoked Gouda. It also makes a nice glaze on a rich fish such as salmon or halibut. Jam is not just for breakfast anymore!
*Quick note… if you have nice plump juicy kiwis but you are not yet ready to make the jam, freeze whole peeled kiwis in a single layer in a freezer bag until ready to start jamming.
Let's get started…
The ingredient list is very short: kiwi, pineapple juice (fresh or canned), lime juice, Classic Ball® Pectin, rum, and sugar. You need about 5 medium sized kiwi, 8 if they look small, in order to have 2 cups of crushed kiwi.
Start by washing the kiwi under cold running water, then peel and crush with a potato masher or if using a food processor pulse to ½” pieces.*
Place crushed kiwi, pineapple juice and lime juice in a large stock pot. The large pot helps prevent the splashing of hot jam onto your arms while cooking. Whisk in pectin. Then bring to a boil over high heat, stirring frequently.
Add sugar all at once and return to a full rolling boil that cannot be stirred down, stir constantly. Boil hard for 1 minute, remove from heat and stir in rum and green food coloring, if using. Skim off foam if necessary.
Pour jam into clean, hot jars. Using a plastic utensil, stir the jam to remove any air bubbles.
Check that each jar has ¼” of space from the top of rim.
Clean the rim and edges with a wet paper towel.
Place lids and rings onto each jar and tighten the ring just till secure. Do not over tighten. Carefully lift jars into canner always keeping the jars level.
Process the jars in your boiling water canner or steam canner for 10 minutes, adjusting for altitude.
Remove the jars onto a platter where they can rest undisturbed for 24 hours. Do not disturb the jars while they settle as movement can dislodge the seal. They should be allowed to cool slowly in an area free of drafts.
Check the seal of each jar by depressing the lid. If there is no pop, you can move on to labeling with the name and date. If there is a pop that jar did not seal properly, and you can store in the refrigerator for up to 3 months. Store sealed jars in a cool dark space for up to 1 year. Remove rings before storing.
Recipe:
KIWI DAIQUIRI JAM
Makes about 4: (8 oz.) or 8: (4 oz.) jars
PRESERVING METHOD:
Atmospheric Steam Canning or Boiling Water Canning
Ingredients:
- 2 cups crushed peeled kiwifruit (about 5 medium, 8 small)
- 2/3 cup unsweetened pineapple juice (fresh or canned)
- 1/3 cup lime juice
- 6 Tbsp Ball® RealFruit™ Classic Pectin or 1pkg. (1.75/49-57g) of regular fruit pectin
- 3 cups sugar
- 1/4 cup rum
- 3 drops green food coloring, optional (some kiwi are more yellow than green)
- 4 oz. or 8 oz. glass mason jars with lids and bands
Directions:
- PREPARE atmospheric steam canner by adding water to designated line or add enough water to the boiling water canner to cover jars by 1 inch of water.
- WASH jars, lids and rings with warm soapy water and rinse well.
- HEAT jars in the atmospheric steam canner or boiling water canner while preparing the jam.
- COMBINE kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.
- LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band until fit is fingertip tight.
- PROCESS in an atmospheric steam or boiling water canner for 10 minutes, adjusting for altitude. After allowing to rest for 5 minutes in the canner, remove the jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Adapted from Ball® Complete Book of Home Preserving ©2012
- Author: Tami Reece, UC Master Food Preserver of San Luis Obispo/Santa Barbara Counties
- Editor: Dayna Ravalin
- Editor: Katherine Soule
I like to use fresh green onions when I can, but if I am making a recipe and do not want to run to the market for green onions, dehydrated onions work great in a lot of dishes.
Get started by discarding any leaves that are bruised or past their time and cut off the tips of the greens to remove any brown parts.
Rinse onions under running water and drain. You may need to pat dry with a paper towel as you need to remove as much water as possible.
I like to dehydrate the green from the white portion of the onion. Sometimes I want to add green as a garnish without adding too much of an onion flavor.
Chop onions into 1 /2 inch pieces. For the white portions it is best to separate the rings otherwise they take a lot longer to dry.
You can use any type of dehydrator if it has a fan and a temperature control. You want to set your dehydrator at 125 degrees. During this time of year, I have my dehydrator outside on a table on my porch so it does not heat up the house. Just make sure you remove your product as soon as it is dry, so you do not start feeding the neighborhood bugs.
Green portions on one tray…….
White portions on another tray. I forgot to separate the rings of my white portions and had to do it later in the process.
Dried green onions They should feel like paper when done.
I store my green onions in half pint mason jars with plastic lids. In the white portion jar I also put a food safe desiccant packet to help with any moisture that may remain in the product. Enjoy!!
- Author: Dayna Ravalin
June 5, UC Agriculture and Natural Resources and the UC Master Food Preserver Program launch our independent statewide giving day! We call it Big Dig Day—a day to ‘dig deep' to support the program you care about. We invite you to support our mission to raise public awareness and promote safe food practices.
Now more than ever we know the value of community, outreach, and science-based information. In times of crisis—and beyond, we are here. We are intent on continuing our work with the Food Bank Coalition of San Luis Obispo County during this difficult time and need your help to support our programming with their organization. You can support them too as a part of “Hunger Awareness Day” today, June 5, by donating to their important work here Hunger Awareness Day
By donating to the UC Master Food Preserver Program and UC ANR you extend the knowledge and resources of the University to your community. You help us continue our work with the Food Bank Coalition teaching our community how to utilize their food effectively and minimize food waste.
Join us and be the first to give —or visit us anytime during the 24 hour giving day. Make your gift then share your support on social media using #BigDigDay and #DigDeep or call a friend to let them know what's happening.
We hope you will join us today June 5 in support our your local Master Food Preserver program! https://ucanr.edu/sites/BigDig/
