Tag Archives: preserving food

watermelon chips: preserving the taste of summer

We finally got a dehydrator. It goes without saying that we love our new dehydrator. Exhibit A: dehydrated watermelon.

It’s as simple as thinly slicing watermelon (1/4″) and lining the trays of your dehydrator with them. It took about 36-48 hours on the fruit setting (135 degrees) to get them nice and crispy. They taste like watermelon, but different. They taste like crunchy, sweet summer.

My hope is that we can make these last until, say, February when we are dying for spring to begin and dreaming about summer.

Levi decided to experiment with re-hydrating the dehydrated watermelon. The result? Okay, that was kind of gross.

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Her name is Cherry, we’ve just met

Jess, along with our good friend Jordan, worked some sort of miracle and scored local organic cherries for $2.50 a pound, with a couple bonus pounds thrown in for free. Last night we all convened at the Bearded Lady Food Company’s (literally) sweet commercial kitchen for a cherry processing pizza party.

In case you’re wondering, yes it was amazing to be in a commercial kitchen with a six burner gas range and a wall of deep sinks to wash everything. Jess could not stop talking about those sinks.

We all donned Bearded Lady aprons, even Levi, and went to town on 22 pounds of cherries. Levi looks grumpy here, but I assure you that is just intense focus. Together he & I stemmed and pitted all the cherries in record time. That kid can be a workhorse when we get him on board a project.

Okay, for the sake of complete accuracy we pitted all of the cherries except the two pounds that became Drunken Cherries.

We used the recipe from Sherri Brooks Vinton’s Put ’em Up but threw in a little vanilla bean. Sweet cherries, bourbon, brown sugar and vanilla bean? How can this go wrong? We also made her Classic Cherry Preserves from the same book, one batch with vanilla bean and the other with black pepper. BLACK PEPPER CHERRY PRESERVES? Tell me you don’t want to invite yourself over for scones.

We always joke about cooking all the way through a book, but Jess doesn’t know yet that I hope we can actually achieve that with this book.

I’ve also got cherries and sugar macerating in an attempt to make this cherry shrub recipe happen. You may recall we enjoyed cherry shrub cocktails for our anniversary recently. Learn more about shrubs here from serious eats. We are well on our way to our dreams of a house filled with all sorts of jams and jellies and syrups and shrubs, hooray!

In case you’re wondering what we ended up with from our 11 pounds:

3 half-pint jars cherry preserves
4 pint jars cherries preserved in simple syrup
1 quart jar of drunken cherries
1 gigantic batch of cherry shrub

and one leftover pound in the fridge – I’m leaning toward a fresh salad with cherries and cheese for dinner tonight.

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