Arzosah wrote: ↑Thu Mar 28, 2019 9:33 am
I finally opened up a jam jar sized kilner jar of home dried onions today, I'm putting them in with some lentils to cook. I absolutely didn't blanch them (never blanched a thing in my life). Am I going to poison myself when I eat them? I don't care about them being a bit brown (I'd describe them as cream, personally
). Since they're soaking right now, fast answers appreciated
Unless there's obvious signs of decay,
I'd confidently come and dine with you.
From what I can gather, ...
Non-citrus fruits like apples, pears and bananas will go brown unless dipped in lemon juice before drying.
Carrots will go black if not peeled and not blanched beforehand. (Except if bought frozen)
Onions will stink less if blanched.
Mushrooms just go straight to dryer.
I don't yet know about peppers or tomatoes, but I haven't blanched mine.
But it's almost all about discolouration.
Botulism is the major poisoning risk from jarring and seems most likely in wet jarring.
Fungal decay might take place in foods that were still damp when jarred.
great texture of the onions, really liked it. Such a great way to store food!