Dehydrating is the easiest food preservation method and there is only a small learning curve to get started.
Basically, you’ve got dehydrating covered if you can chop food, blanch vegetables, and know what a specific food should look like when it is dry. That makes dehydrated food easy to get into your pantry.
My goal is to have a year’s supply of certain basic foods and freezer space can get in short supply when you are trying to store in bulk. Dehydrating saves freezer space for the most important foods of your food storage plan.
Dehydrated food is portable and weighs less than any other kind of stored food. During processing 70 to 95 percent of the water is removed. Want to store more in less space? Certainly, and dehydrated food will help you accomplish it!
Dehydrated food tastes great, just as natural as fresh. The dehydrating process actually intensifies the flavor of food, so you’ll use less for the same great taste. We are constantly updating this page to teach you all you need to know about how to dehydrate.
Learn to dehydrate in these posts.
How to Prevent Fruit from Turning Brown – Some fruits and vegetables turn brown from oxidation while you are in the process of preserving them. Try one of these dehydrating fruit pretreatments to get the freshest finished product on your shelves.
Sweet potatoes are one of my favorite fall vegetables. Their colorful orange flesh is not only tasty but good for you, containing carotenoid pigments that fill you with a surprising amount of vitamin A and antioxidants.
You can learn to make your own instant brown rice at home. This recipe uses a dehydrator to dry cooked rice and speed up the cooking time when you are ready to serve it for meals.
In a world of fast food and take out, it may seem that the art of dehydrating food is lost. After all, who has 6-12 hours to prepare ingredients for a healthy meal? This new volume, The Preppers Dehydrator Handbook is both a recipe collection and a how-to dehydrate primer, all in one volume. It includes specific instructions for putting up over 50 fruits, vegetables, fruit leather, and jerky. Order NOW at Amazon or Barnes & Noble.
Making your own homemade green powder is the best way to you use your excess harvest and eat healthy greens all year long. They’re easy to make and cost saving too. Don’t have extra greens from the garden? Take advantage of sales at the local grocery.
Herbs are garden favorites and are used for many culinary and medicinal purposes. When you have a stock of your own dried herbs on hand cooking, and herbal preparations become easier. These three easy ways to dry herbs will get you started on preserving your herb harvest.
To obtain a longer shelf life with dehydrated fruit, we use a process called “conditioning” to make sure our dried food is ready for storage. Drying fruit often leaves a soft center that is open to retaining too much moisture and encourages short shelf life.
Dehydrating and turning tomatoes into homemade tomato powder is another alternative that takes up less shelf space and retains freshness.