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 Post subject: Dehydrating or Drying Foods-Forum Discussions
PostPosted: Mon Jan 01, 2007 4:47 pm 
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Original post by 70_West, over on PlanforPandemic forum:

Author: 70_West
Posted: 08/06 08:15 PM

:arrow: I've been using a dehydrator for several years. Lots of jerky, veggies and such. Had real good luck with it too. thought I share a few things that have worked to bump it up a bit.

I spice up the veggies alot. Today I dehydrated a half dozen cucumbers. Prior to putting them in I flavored 'em up with salt, pepper and Dill Weed, along with a soak in vinegar. Don't use the Dill Seed(tip from my wife)

With my tomatoes, I do the same. salt and pepper, but also add in some Basil that my wife grows. To really kick them up I'll sprinkle them with Louisiana Hot Sauce. Make you slap your Mama...

I happen to like cantelope, making some right now as well as watermelon, while I type. I use alot of salt and pepper on the cantelope as well. Most fruits however I'll sprinkle with sugar. I use a salt shaker with the sugar in it to evenly coat the parts. Watermellon sliced a 1/4" thick takes forever, but it's worth the wait, very much like a fruit rollup. You can get a big watermelon in a fairly small baggie.Plain fruit for me, when it's dehydrated, seems to lose some of it's sweetness, so I add the sugar. If you will dip the pieces in lemon juice you'll get some great flavoring and it won't brown up near as bad either. If you make pineapple, hide it from the kids, but leave some where they can find it.

When I make jerky, I've used alot of recipes. Almost all of them are good. But I think the best I've tried is simply soaking 1/4" strips in Dale's Seasoning Sauce. It only needs about 5-10 minutes to absorb the flavor and you're ready. If you want a smoked flavor, you can use a smoker for a few minutes then move the meat into the dehydrator. For several years I used a smoker for the whole process, but the results weren't near as good as the dehydrator. By the way, You can make an electric smoker out of a hotplate, cardboard box and a rack of some sort.
Bottom line though, adding spices can really perk things up, don't hesitate to experiment, garlic, onion powder, powdered butter, many different flavored salts out there. You can change an average dried tomato to "Wow" in a hurry by using your imagination.

I'm going to draw a solar dehydrator this week in ACAD, and I'll post it here along with a cutlist, instructions and sections for anybody interested. I'm a good carpenter. I'm thinking I'll scale it in two different sizes so it should suit most anybody interested in building one. I'm interested in building one for myself, solar is the way to go for dehydrating if things get real bad. ---WHOLE Discussion can be found at LINK, above ---

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PostPosted: Fri Sep 07, 2007 6:33 pm 
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Dehydrated Foods-Forum Discussion


Who is buying dehydrated food?

Original Post by (Mattie):
:?: What are you experiences with dehydrated food?

One response reviewed Dehydrated foods purchased on line:

:arrow: (silversage)
I posted this on another forum last spring. I'll update it with some new stuff after this weekend as I just recieved a case of dehydrated hashbrowns from Emergency Essentials!!

I opened a couple of #10 cans to see what exactly is inside!!

Honeyville Grain #10 can Freeze dried raspberries (8 oz). First, the can was only half full, but I did weigh them in and it was a little over 8 oz. of product. I think if they put in 16 oz or more it would crush the berries.

Most of the berries were full size, but a lot were crushed. That wouldn't hurt for baking or making smoothies. They seemed a bit tart for eating right out of the can. Rehydrated they're very fragile but not so mushy that you can't tell it's a raspberry!

Honeyville Grain #10 can Freeze dried strawberry slices (8 oz). This can was full but still only measured in at 8 oz. The strawberries looked good, hardly any were crushed. They're not bad to eat straight from the can, and they're GREAT on your morning cereal.

They are a little soft when rehydrated, which is to be expected. Would probably make a great strawberry shortcake and would work well for baking. I plan on using them for cereal and snacking.

Mountain Brook Food #10 can diced green and white leeks (8 oz). They were full to the tip top of the can. Had a great(stong) smell, just like green onions. These don't need to be rehydrated to use. I've been throwing them into everything that I would normally use onion for. Because the #10 can is so large I've vacumn packed some of these into smaller canning jars with oxygen absorbers to help them last longer.

Honeyville Grain #10 can Powdered Whole Eggs (36 oz). I've had these opened since July '06. I rotate between using fresh eggs and powdered eggs in baking and cooking. None of my family has noticed any difference. Pancakes made with the powdered eggs stick a little on my non-stick griddle but I just spray a little pam on it. I've used them in fried rice, banana bread and white bread, pancakes and regular cakes, cookies and brownies without noticing any difference.

Mountain Brook Food #2.5 can Applesauce powder (11.5 oz). The can holds 4 cups of product that should make 20 cups of sauce. The only ingredient is dried apples, and it’s more granular than powder. Mine was a little clumpy, but smoothed out when I stirred it up a bit. The ratio is 5 cups water to 1 cup product but I thought that was a little runny so I put in more powder. The directions suggest letting stand for 10 minutes after you mix it up and overnight if possible so I mixed mine last night and left it in the frig.

It's pretty good. Taste more like homemade applesauce than store bought. Store bought is very smooth and this you can feel little (tiny) pieces of apple. Also says it would be great for pies, maybe use a pie iron over the campfire would be a good idea, although I would probably add a little sugar and cinnamon!

Mountain Brook Foods #2.5 can Onion Dices (8 oz). Rehydration instructions are to add water at a 4 to 1 ratio. The only ingredient is dried onion. This is the first can I've emptied. I will never buy a fresh onion if I can help it! It comes diced or sliced and I usually don't rehydrate them, just toss them in what ever I'm making. Makes life so easy the uses are endless!

Mountain Brook Foods #2.5 can Dried Banana Slices (8 oz). These are ready to eat right out of the can. Ingredients are bananas, sugar, and vegetable oil. Serving suggestions are to eat as a snack or add to a trail mix.

My thought was to use these rehydrated for baking BUT you can't rehydrate them because of the way they are dried. They don't absorb water and get really gross (slimy but hard) if you try. So we'll eat them as is but I'm still looking for a solution to making banana bread/muffins during long term SIP.
              .... (Continued at link, noted above) ...

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 Post subject: Re: Dehydrated Food & Drying Foods Yourself-Dehydrating
PostPosted: Mon Mar 29, 2010 1:47 am 
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Survival Prep Dot Net

Nine meals from anarchy, Part 4: Start slow if you must, but get started!

It’s a lot cheaper to eat at home than to eat every meal at a restaurant. So why do so many of us think that the “best” way to build up our food storage surplus is to buy prepackaged dehydrated or freeze-dried foods from various companies we’ve read about online rather than preparing our own food storage as much as possible? --- continued at link, above ----

Nine meals from anarchy, part 5: Cheap eats, coming right up!


.... most other foods are much less problematic to dehydrate, so your options are pretty wide-open as to what you can make with relatively little effort. And one thing you want to aim for as you’re putting together your food storage is to make sure you’re getting the biggest nutritional bang for your buck. I promise I won’t “preach” too much on the merits of making and storing food that is “good for you,” but it just makes sense: Healthy eating is especially important in high-stress situations, and if you’re in a situation where you’re having to rely primarily on your food storage for a while, I’m guessing that the situation itself will be stressful.

Portion size is vital!
Measure your dehydrated foods carefully so you don’t overestimate how long they will last. If a recipe calls for 1 cup of tomatoes, using 1 cup of dehydrated tomatoes will be the rough equivalent of 4 cups of tomatoes, and you’ll burn through your food storage in no time at all. Portion control will help you ensure that your food storage will last as long as you intend it to last, all other circumstances being equal. Measure your dehydrated items carefully. And enjoy them. --- continued here:

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 Post subject: Re: Dehydrating or Drying Foods-Forum Discussions
PostPosted: Thu Mar 19, 2015 7:18 pm 
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Dehydrating Foods-Forum Discussion

MORE discussion fro Plan for Pandemic Forum:


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