Survival In the Kitchen by Sharon Boyle

Author:Sharon Boyle
Language: eng
Format: mobi
Publisher: Amazing Things Press
Published: 2014-03-22T04:00:00+00:00

Happy Canning!

DEHYDRATING

Dehydrating can save you time and money. No one likes to waste either. We have all had that sleeve of celery that is not getting used up fast enough. Why not slice it up and dehydrate it for later use in recipes? Perhaps even use it to make your own seasonings? Maybe you would like to make your own croutons or bagel chips. You can create a multitude of things in your dehydrator, from healthy snacks to instant foods. It will save you time, money, and storage space.

Whether you are dehydrating fruits, vegetables, refried beans, or salsa, there are a few things to remember. First, fats and oils need special care when dehydrating. If you have ever made jerky, you know that you have to use the leanest of meats. Even then, you will need to blot up the oils while dehydrating. In order to keep the jerky safe, it will need to be refrigerated or frozen. With the exception of the oily foods, most dehydrated items can be stored in an airtight container on the shelf. The second thing to know is that in order for a food to be considered a 'living food', it will need to be dehydrated at no more than 120° F. That means that the food will retain its original nutrient properties. I usually set my dehydrator at 115°F for all fruits and vegetables. For yogurt making, I suggest 110°F.

To sum it up: try to dehydrate foods without added butters or oils and take your time—slower is worth it.

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