Dehydrating food or making dried food has got to be one of the oldest and best ways to preserve food in any situation. If you are looking for a great way to keep food for a long time in the case of a natural disaster or any other emergency situation, drying food is probably your best solution.
Properly dried food (uncooked, dried quickly at low temperatures) is nutritionally superior to canned food and no preservatives or other chemicals are required. The problem of electricity for a freezer is eliminated and the flavor and appetizing color is easily maintained. Best of all, you only need one sixth the amount of space to store dried food that you would need for canned or frozen food. Dried food is real food, not snacks or junk food.
The variety of foods which can be preserved by drying is enormous! Fruits and berries make a delicious and quick energy snack, vegetables can go into broth for soups and casseroles, and may be powdered and used for seasoning. Herbs can be dried for brewing into teas and for seasoning meals. Even meat and fish can be dried for jerky that is good and healthy just about any time. You can even dry breads and cereals to create granolas, cookies and when you add honey you end up with some delightful confections of fruit, nuts, grains and honey that will delight your taste buds and your body.
This is a year-round opportunity with fruits and berries in the spring, fruits and veggies in the summer and fall and grains in the winter. This 88 page document comes complete with instructions on easy places to dehydrate your foods that don’t take fancy equipment and great instructions and tips on the best ways to package your dried foods. At the end are great step by step instructions for making your own dehydrator box.
If you have ever considered learning about making dried food this is the definitive booklet for you.
It is written by people who walk the talk and know the topic inside and out. Learn to dry just about anything and even how to make your own dehydrating box for larger scale production.
Making Dried Food Topics Covered
- Temperature control
- Ventilation
- Tray care
- Load limits
- Tray rotation
- Very juicy foods
- Strong smelling foods
- Storing dried foods
- Fruit
- Apples
- Apricots
- Bananas
- Berries
- Peaches
- Pears
- Plums
- Pineapple
- Rhubarb
- Vegetables
- Using dried vegetables
- Methods of drying
- Leafy vegetables
- Corn
- Green beans
- Onion, leak and garlic
- Tomatoes
- Zucchini
- Blossoms
- Vegetable broth mix
- Garlic broth
- Mushrooms
- Seeds and grains
- General
- Seeds and grains we keep
- Recipes
- Grain wafers
- Crispy wafers
- Storing wafers
- Healthy treats for grandchildren
- Herbs
- Drying
- Storing
- Using
- Meat and fish
- Fish –storing
- Beef jerky
- Fowl
- Mincemeat leather
- More hints and ideas
- Living foods dehydrator
- Plans
- Drawings
