Dehydrating food is one of my favorite ways to conserve fruits and vegetables; I enjoy it very much. Also, f you’ve got a dehydrator in the kitchen that you’ve got, get it out. Because let me tell you, it can do so much more than drive you nuts!
First, let’s back up a bit. What if you don’t have a dehydrator? Well… you have to get one, or if you really must, an oven could work for very few foods. But, the first step in dehydrating your own food is to find a proper dehydrator.
This one, which I’ve used a lot, is around $60. It’s not one of the high-end dehydrators like the Excalibur, but it’s certainly getting the job done.
I hope to persuade you to try it because it’s interesting, simple, and flexible. You can comfortably, efficiently, and securely construct full food storage.
Dehydration is an ancient form of food storage. If you extract 90 to 95 percent of the water content from the food, the bacteria that assist in the decomposition process cannot survive.
Your diet is stored in a kind of suspended state, waiting for you to put the water back to fuel your body.
Here are some important things you should know about this great food preserving method.
Let’s dive in.
Although this was educational I was hoping for more content. Like what foods should be blanched before dehydrating. Also temperatures are different for different foods. That would have been helpful also.
Should probably also include the process of conditioning foods for one week after they’re canned.
Thank you for the info.it was very helpfull
Regards
I really like this article. I wish I had this before dehydrating food.
Thank you. Hope this article will help more people!