I’m so very new to Food Stoage! After I left the COLD COUNTRY, I didn’t need to stock up like you did when you get SNOW!!
So now I shop 1 time a week!
What if 💩Hits the Fan!! I need more in the idea of a Backup!!
I’m looking forward to the help!!
Common sense would tell you to start with a small amount and then taste and add more if the flavor is not stong enough to suit you. I love your ideas and receipes.
I’ve been using freeze dried strawberries for a few years. I grind them to a powder (I’m happy you now carry powdered strawberries) and use them to stabilize whip cream for cake fillings and works great for white chocolate mousse. I use about a 1/4 to 1/2 cup of powder depending on how strong of a flavor I’m trying to achieve.
Sorry for your frustrations, but thank you for your input. We will work on editing this post to include exact measurements.
I get frustrated with answers to questions like how much freeze dried fruit would you use? The person asking would love to have some sort of baseline to start with! Is 1/2 cup where you could start or do you need less or more??? Please help explain these new ideas (which are great!) with a little more of a starting point! Thanks.
Use as much freeze dried fruit as you’d like. Flavor to taste. Also, this is a really good way to use the crumbs and broken pieces of fruit at the bottom of your can. Instead of just throwing it away, you can use them to flavor other things. We also talk about this concept with making compounding butters. Check out our post about how to make compound butter from food storage for more ideas. Here’s the link if you’re interested: http://beprepared.com/blog/14144/how-to-make-compound-butter-using-food-storage/
How much freeze dried fruit would you use? It does look delicious!