Yeah, I was all over a lot of topics, but I did mean to grow sugar beets for the wrong purpose if to use pulp. I'll have to look into it to buy the right one. I definitely thought to use greens, but I thought the juice would be better, so I've read in recipes they use the juice. I'll check out other forum, they'll have more answers. I have no use for greens other than soups or for canning and freezing, so I found this topic here: http://chilechews.blogspot.com/2009/03/how-to-dehydrate-your-greens.html http://www.flickr.com/photos/pmtorrone/4355568602/ I've read they sell them in bags as chips in New York. I never heard of this and thought to share it, but you guys already knew. Thanks for the recipes and sharing! I'll buy sugar beets for next year for sure. I tried sorghum this year, it's not usable for what I planned. It takes more than a rolling pin to get the sugar out. Blackstrap molasses is better for you and comes from sugar beets, plus I think there is a separator you spin to get the sugars out. Sorry so many topics in one, but to post each one separately would have been more annoying to read. Here is a link that might be useful: Greens

I've never done it that way, so I don't have an answer, but here is an article NCHFP Freezing Okra. It appears after blanching you would not need the egg and milk to get the cornmeal to stick. The harvest forum had many threads on okra, and there are others here on the Oklahoma forum. Alot of people "blanch" in the oven. I cooked some that way last year, breaded and baked, since I'm not much of a fry person. Here's Dawns instructions from another thread which I think answers your question: posted by: okiedawn on 07.29.2010 at 03:59 pm in Oklahoma Gardening Forum Keith, I like to oven blanch it first. TO OVEN BLANCH: Pre-heat the oven to 350 degrees Fahrenheit. Wash the okra, remove the caps and bottom ends and slice crosswise into 1/2" thick slices. Lay in a single layer on cookie sheets and blanch for 5 to 10 minutes. I think 5 is fine but sometimes I leave it for a bit longer, not necessarily intentionally, but since I'm usually doing several things simultaneously as I 'put up' the harvest, I sometimes lose track of the time, esp. if I forgot to set the oven timer. Remove the cookie sheets from the oven and let okra pieces cool. Once cook, pack into freezer bags or plastic freezer containers, seal and label. Do not decide to nibble just one piece after it comes out of the oven, or you'll end up munching on all of it and will have nothing left to go into the freezer. Big fat okra chips are every bit as good as potato chips, esp. if you sprinkle them with salt or your favorite spice mix. [Note: It is not my fault if you consume all your newly-blanched okra in this manner.] TO BLANCH IN BOILING WATER: If you prefer to blanch in boiling water, use 1 gallon of water for every pound of okra you have to blanch. Divide pods by size into two groups--those 3" or smaller and those larger than 3" and blanch the smaller ones for 3 minutes and the larger ones for 5 minutes. After they cool, you can pack them into bags or containers whole, or can slice them into 1/2" pieces. Seal, label, freeze. You can freeze it plain and bread it after removing it from the freezer. Just bread it without thawing it, and then cook it immediately. Or, you can bread it before freezing it. TO BREAD: After using the blanching method of your choice, you can bread the okra any way you wish, using your favorite breading recipe, and then freeze it in a single layer on a cookie sheet. Once the individual pieces are frozen, remove from cookie sheet and place in freezer bags or containers, label and seal. When you're ready to cook it, remove it from the freezer and allow it to thaw a tiny bit as the oil heat up, then cook as usual. When breading, you can keep it simple by just dredging it through cornmeal, or flour if you don't use cornmeal, or a combination of flour and cornmeal. You can dip the okra in milk or egg before dipping it into the breading mix....just fix it like you were going to fry it immediately. You can sprinkle it with salt and pepper if you want, or mix in salt and pepper with your breading material. FREEZE IT: At this point, some people freeze it in single layers as is on the cookie sheets, then move it to containers to place in the freezer. OR PARTIALLY FRY IT: Some people like to fry it a little bit, just until the breading shows the first hint of golden brown color, then freeze it on a cookie sheet and then place in freezer containers.

The American Harvesters sure seem to have gone up in price lately. I have 2 of the Snackmaster FD-60 models and I don't think I paid over $40 for either one at Walmart. Granted one was nearly 20 years ago and the other was about 10. Now that model is listed on sale for $65 on Nesco's website. ETA: I just looked at Walmart and they list the Snackmaster plus a Jerky gun kit for ~$57 with free shipping. I lost the attachment for my jerky gun that shoots out the flat jerky slices and some of the webbing on my oldest trays are getting bridle and breaking so I think I will pull the trigger on this deal. I have about 25 lbs. of ground venison in the freezer that I want to use up before I need the space for summer's harvest. And it never hurts to have a backup in case the fan motor goes out in the middle of a batch.

It sounds as if you're wanting to freeze raw Butternut Squash. I'm not sure that will work. I would suggest roasting the squash and then freezing.