If the thought of canning tires you out, or you are inundated with more produce than you know what to do with, consider making Veggie Powder. You can make a batch a day with little effort.
onion slices or bits
carrot slices or bits
Use whatever surplus veggies you have available in the garden or your farmshare box – even lettuce! Wash vegetables well. Cut everything into uniform size pieces and arrange in a single layer on dehydrator trays. Set dehydrator for 120 degrees Fahrenheit and dry all ingredients until thoroughly dry and crispy, somewhere between 12-24 hours.
Raw food tip: reduce dehydrator temp to 110 – 115 degrees and be prepared to let them dry longer, up to 48 hours.
Let vegetables cool to room temperature. Add small amounts to blender container (or Vita Mix, if you are lucky!) and process until they are reduced to fine powder.
Store Veggie Powder in a jar or airtight container in a cool, dark place up to 1 year for best flavor.
Ideas for using Veggie Powder:
- add to soups, stews, casseroles, spaghetti sauce, chili, salad dressings
- make Spiral Pizza Bread by replacing the cinnamon in your cinnamon bread recipe with Veggie Powder and adding herbs such as basil, oregano, garlic
- make Instant Veggie Soup ~ place 1 cup boiling water and 2 Tbs. Veggie Powder in a coffee mug; cover and let stand 3-5 minutes. Season to taste with salt and pepper.
- If you make a powder strictly from tomatoes, you can use it to make a quick tomato sauce, juice, or paste. You can even use it to thicken a a thin tomato sauce you are preparing to can. Do not use a mixed Veggie Powder to thicken a canning recipe because it will lower the pH and possibly make it unsafe to can.
Make gourmet crackers, see Flax & Veggie Crackers with Roasted Garlic