Online:
Visits:
Stories:
Profile image
By Ready Nutrition
Contributor profile | More stories
Story Views

Now:
Last Hour:
Last 24 Hours:
Total:

6 Rules You Need To Follow When Dehydrating Foods

Thursday, February 9, 2017 2:32
% of readers think this story is Fact. Add your two cents.

(Before It's News)

6 rules of dehydrating

In the book, The Prepper’s Cookbook, I emphasize how easy it is to bulk up your emergency food pantry by dehydrating food you have around you. With a meager $50 investment into a food dehydrator, you can:

  • dry vegetables for soup mixes
  • dry fruits for snacking
  • make jerky
  • fruit or vegetable leather
  • noodles
  • and even make crafts

Before you go crazy dehydrating, keep in mind that there are a few rules to follow to ensure food longevity, freshness and prevention of discoloration.

6 Rules You Need To Follow When Dehydrating Foods

  1. You can dehydrate any fruit or vegetable, regardless of quality or ripeness. If something is too ripe and soft, you can always puree it and dry the puree. Although using the best quality fruits and veggies will result in the best quality dried goods, remember that the goal here is preservation, not perfection. So don’t be afraid to dehydrate the bruised, overripe, and slightly damaged goods. Just make sure not to put mold in the dehydrator as it can spread and infect the rest of the foods.
  2. Some food items can be air-dried. Herbs and other green leafy food sources, in particular, do not necessarily need a dehydrator. They can be set out of the way and air-dried.
  3. Some foods need to be blanched. Blanching certain foods like onions, mushrooms and tomatoes ahead of time will limit discoloration and the risk of food-borne illnesses. This isn’t necessary, but it certainly helps in the longevity of your dried foods.
  4. Cook potatoes thoroughly for further enjoyment. Potatoes, beans and other root vegetables should be cooked thoroughly and then dehydrated. I’ve made a pot of beans and dehydrated them for soups. I have also made dehydrated potato flakes to use in my prepper pantry.
  5. Don’t dehydrate foods from different families at the same time. If you are dehydrating foods from different family groups, the flavors can cross over. For instance, if you are dehydrating tomatoes and peppers, note that the tomatoes will end up being spicy. As well, any Brassica should be dehydrated on its own, otherwise the sulfur taste will permeate into the other foods. The only exception is dehydrating fruits. Fruits can be mixed together, but mixing them with strong-tasting or smelling vegetables is not recommended.
  6. Be consistent with your cut size and spacing. Try to keep the slices of food the same thickness to encourage even drying times. As well, try not to allow the food to touch one another or overlap (green leafy vegetables are ok though). Otherwise, it can block the airflow and prevent drying.

Rehydrating Your Dried Food Sources

Rehydrating your dehydrated foods requires nothing more than the food to be introduced to a liquid. Get creative with the liquid that you use like juices, canning liquids, etc. Many preppers have found that rehydrating foods in liquids other than water gives the food a richer taste. For instance, soaking fruit in fruit juice makes rehydrated fruit taste sweeter or soaking textured vegetable protien (TVP) in meat stock helps give it a richer flavor.

Dehydrating foods is an excellent way to make use of food you have around you. Typically, at my home when the fruit bowl is overlooked, I will dehydrate fruits and create a healthy snack that the kids can’t resist. I also have made dried soups with the extra vegetables in the refrigerator.

For more information read, Drying Fruits and Vegetables by the University of Georgia

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published February 9th, 2017


Source: http://readynutrition.com/resources/6-rules-you-need-to-follow-when-dehydrating-foods_09022017/

Report abuse

Comments

Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories
 

Featured

 

Top Global

 

Top Alternative

 

Register

Newsletter

Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.