While we’re talking about home grown food, does any of you know a lot about drying vegetables? Friends are very pleased with their home-dried tomatoes and we do have a glut every year. I make various chutneys and relishes and we make soup and sauce for the freezer. I’ve considered a dehydrator but the room it takes up versus the use it’d get is a bit off-putting. I’m not sure if the baby belling, or the Aga, would work well enough at their lowest temperatures. Also, I’ve read warnings about storing dried tomatoes in oil, because of the risk of botulism, but I don’t know enough to be sure if that’s real or purely theoretical.
This subject will be purely theoretical once summer is over, of course.
We’ve got a busy weekend coming up with a lot of driving. I might manage a post tomorrow, but then I don’t think I’ll have time for a few days. Have a lovely bank holiday weekend, darlings. I’ll be bak sun.