Mother Earth News 1977 by Unknown

Author:Unknown
Language: eng
Format: mobi, epub

PHOTO: MOTHER EARTH NEWS STAFF

Bob Stevenson sorts 14-inch tires from 15 inchers .

Make Your Food Dollar Go Further: Dry Your Own Fruits And Vegetables At Home!

When it comes to preserving fresh edibles economically and conveniently, it’s hard to beat the centuries-old technique of drying!

By Lorna Peterson

July/August 1977

Dehydration as a method of food preservation has been around a long time. Primitive man dried victuals by the heat of the sun or with the aid of fire, then ground the dehydrated stores into a long-lasting powder or ate them “as is”. Now, thousands of years later, dehydration is still one of the most widely used methods of food preservation in the world … for some mighty good reasons.

Drying preserves the vitamin, mineral, protein, and fiber content of foods … more so than preservation techniques that expose the viands to great changes in temperature.

Dehydrated foodstuffs are actually more flavorful - in most cases - than the original, undried food. (Frozen and canned edibles, on the other hand, are - if anything - less tasty than their fresh or dried equivalents.)

It costs little or nothing to dry foods, whereas freezing and canning both require a potentially large initial investment in equipment.

Dried goods can be stored in a smaller space than either frozen, canned, or fresh foods. (Twenty pounds of tomatoes, for instance, will - when canned - fill eleven one-quart jars. The same quantity of tomatoes dried weighs a little more than a pound and occupies a single No. 10 can.)

Dried foods - when kept dry - remain edible virtually forever.

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