Self-Sufficiency
Drying and Dehydrating: How to Preserve Fruit, Vegetables and Herbs
Herbs at 35 to 40 degrees, fruit at 50 to 70, vegetables at 50 to 60: which temperature each crop wants, how an oven and a dehydrator compare, how the bend test and the snap test tell you when a batch is done, and why the sweat test in a screw top jar is what really decides how long your store keeps.
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