After weeks of waiting not-so-patiently for our tonics to be ready, it was strain and bottle time last week! I also dehydrate the pulp left from making the tonic afterwards to make an incredible dried master tonic spice.....
This part is of the entire process is my favourite. I love the end products of the tonic and the spice powder!!
I use an electric air dehydrator that I was lucky to find on a discount rack at Lee Valley Hardware. You could use any type, or a solar dryer or oven on low to dry your pulp after straining. I dehydrate at 110° as the low amd slow temp/process actually preserves enzymes in your food, making the spice a raw food and it is incredibly better for you.
make sure to dehydrate outdoors, in the garage or other heavily vented area, the hot peppers, onion, garlic and horseradish make it like pepper spray in your house ;)
first I use a metal seive over a measuring cup, pressing as much liquid out of the pulp as you are able
Put your drained tonic aside for the second straining, and load your pulp onto your dehydrating trays.
pulp that included cranberries and beets
original master tonic pulp, no cranberries/beets. I cut parchment paper into rounds so the pulp would not fall through the dehydrator screens. These can be reused for years, don't throw away after this project!
I do over night (12-15hrs) and the next day it will look like this:
dehydrated pulp! make VERY sure it is VERY dry. I like it to literally crumble to dust when I pinch a piece as any moisture can comprimise the long term storage of your product
now to toss the dried pulp into a blender. Blend/pulse until it is to your preferance powder wise. Be careful opening the lid when doing this, breathing it im can make you cough! I wait a few minutes for it to settle before opening
gorgeous colour and I wish you could smell it!!
ready for sending away for gifts now
And now the tonic part!!!
cheesecloth treatment after the first strain. I use 3 layers, you do want the fine sediment in there, lots of goodness in it!!
couple of strained batches ready to add honey to
check out that sediment!
adding 1oz raw honey per 7oz of tonic. makes the taste much more appeasing ;)
That is it my friends! It is now ready to comsume! One ounce is a good starting point....for cold or flu you feel coming on, or to boost your immuine system. The spice is great as a dry rub, in dip, salad dressing, in stews and srirfrys.....endless possibilities!
Also remember to shake your cider well each time you use it to blend up the sediment amd honey for a smooth shot everytime.
Thank you for reading! Take care of you and yours ❤
https://steemit.com/homeremedies/@karenfoster/more-fire-cider-master-tonic-craziness-part-2