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Place both bags in a steamer large enough to hold them and gently steam the dough for 25 minutes. Carefully pull the dough out of the bags and lay it on dehydrator trays. Preground pepper quickly loses its complex aromatic flavors—well before it makes it into your hands—leaving it with just a hot spicy kick but none of the subtlety of peppercorns. If you’re making jams or jellies, using a low-methoxyl pectin (such as Pomona’s Pectin) removes the variable of sugar concentration. See Tim O’Reilly’s tips for m
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I generally grill my burgers or whatever meat I’m cooking first, and grill the vegetables while the meat rests. Grill the veggies for a few minutes, flipping halfway through. Using homemade pectin will be a bit trickier than Pomona’s Pectin, for two reasons. First, it’s high-methoxyl pectin, so you’ll need to have a proper balance of sugar in whatever you’re attempting to gel. And secondly, the concentration of pectin to water will be unknown, so you will have to experiment some. Add a small quantity and te
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