Quote:
Originally Posted by Tracydr
I dry the cherries in my Excaliber. Try marinating them in red wine or red wine vinegar, first.
I freeze everything else, then thaw and can when I have enough. When frozen and thawed, the skin slips and the seeds come out without really needing to strain them. Plus, they lose a lot of water so it cuts down on cooking time.
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Tracy... Please forgive the barage of questions but with all the cherries I have planted I am wanting to dry some.
Do you split or halve the cherries you dry?
What does the marinating achieve (flavoring? killing nasties?) and how long do you marinate them?
What are your thoughts/opinions on the Excaliber units? Nine shelf? Timer or manual?
How long does it usually take to dry a full batch?
Thanks in advance...
George