Canning Peppers

There's that pinochio nose "we" again, yet another barroom braggart LIAR!

Sickness, last time I was called a "poopoo" head, my assailant was 4 years old.

Bill who putters wrote in news: snipped-for-privacy@news.supernews.com:

got some notes on drying pineapple you can share? sounds like a fun project (& a break from apples). lee

I use a nine shelf dehydrator which is electric. Each shelf 16 about

16X18 inches. Set temp for 135 F.

Remove pineapple skin and the core. Slice about half inch thick. Do plain or marinade in juice like raspberry or dust with cinnamon etc.

Run 8 hour and check as your dew point may vary.

We do mostly peach, apples, nectarines and pineapple as a rare treat.

Store in a dry clean glass jar in a day place. Fill only 1/2 way as moisture can be resorbed and that is not good. Should last 2 years.

Makes good gifts.

Bill

PS I never do this.

"Pretreat fruit pieces by dipping in an ascorbic acid, citric acid, lemon juice or sodium metabisulfite solution"

Mistake not 16 should be 9 shelves.

Bill Air movement important so a low oven not good.

The ShelGinRummy is gettin' you guys' goat, whatever the hell that old saying means.

Perhaps his inspiration maybe coming from the gin bottle? SAD.

Charlie

I guess being crazy is just having an itch you can't scratch:O(

Somewhere between zone 5 and 6 tucked along the shore of Lake Michigan on the council grounds of the Fox, Mascouten, Potawatomi, and Winnebago