MESH POTATO BAGS RECIPES

Steps:

• Start with clean hands, equipment, and countertops.
• Peel the sweet potatoes, then wash under cold water.
• Cut up the sweet potatoes—For cubes, dice into cubes no larger than ½" inch.For slices, cut into discs ¼" thickFor shreds, use the large holes of a box grater and shred the sweet potatoes
• Blanch or bake the sweet potatoes—To blanch: Add the sweet potatoes to boiling water (or set them in a steamer basket over boiling water) for 2-3 minutes. Drain and rinse under cold water.To bake: Spread the sweet potatoes onto a lined baking sheet and bake at 350°F (177°C) for 20 minutes.
• Arrange the sweet potatoes on dehydrator trays, utilizing a mesh liner to prevent the sweet potatoes from falling through the holes as it shrinks.
• Dehydrate at 125ºF (52ºC) for 8-12 hours until the sweet potato is dry and hard (see note 2).
• Storage Tips

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped