Dry it. You’ll like it!
Via: Countryside & Small Stock Journal
By Jerri Cook
Countryside StaffI discovered that drying is a fast, economical and safe way to preserve food. It wasn’t long before dried fruits and vegetables found a place in the pantry. Tucked beside the jars of French-cut green beans and corn were one-gallon plastic bags full of corn, green beans, potatoes, tomatoes, apples, strawberries, raspberries, leeks, summer squash, dried beef and fruit leathers galore.
Dried food takes up considerably less space than canned food. It wasn’t long before the number of Mason jars in my pantry waned, and the shelves begin to fill up with bags of dried food. I began seeing less of my pressure canner and leaving the screen door unlatched more often.
