First off, what a busy weekend. First canning and then drying. A busy weekend is a good weekend.
The first thing we did, before lunch, was take a bag of raw peanuts, from Ingles, and spread some on a baking sheet over a pan and roasted the peanuts for 15 minutes at 350 degrees.
The bag of Peanuts [Above]
And the aftermath [Below]
Since we had about half of a bushel of Mutsu apples from yesterday's canning, we made a delicious apple crisp with homemade whipped cream.
Then since we still had leftover apples, we made Daisy and Naomi's favorite recipe: dried apples.
We put the apples through the peeler and then broke them into smaller pieces to spread around in our dryer. They'll be done in a couple days, perfect for healthy school lunches.(I would post pictures but something is not letting me do it so, sorry.)
Recently we've been interested in selling some of our foods, whether it's salsa or jam, we don't know yet. But you can't sell canned foods taking a class and in the the NCSU Better Process Control School Announcement it explained a little bit about that.
The class is called Acidified Foods School for entrepreneurs. The class will be held at the Holiday Inn Asheville, Biltmore West. Registration deadline is Sept. 26, 2011.
The Lawings (us) may start a food business.
The North Carolina Department of Agriculture and Consumers gave us a list of options for what kind of business ours should be.
For ours kind of business it said:
"Packaged foods other than meat products are regulated by the NCDA&CS Food Division. Some can be produced in a home setting. No license required but inspection."
So we'll give you the heads up.
~The Lawing Family~