The core of any survivalist’s stock is healthful food with a long shelf life. Dehydrators are hefty, expensive kitchen tools you don’t need to get delicious results. Whether you like the texture or want to prepare for a harsh season, try these methods for at-home dehydration. You can maintain high nutritional value if executed and stored correctly. If disaster strikes, you’ll have everything you need to outlast any struggles.
You can dehydrate various foods, including vegetables, legumes, pasta, herbs, and low-fat seafood and meat, among others. Avoid anything fatty, such as dairy or oils. Use these methods to increase the quality of dehydrated food:
- Blanching and steaming vegetables
- Soaking fruit in citric acid or vitamin C mixture
- Using frozen food since it’s already partially prepared
[Editor’s note: When I used to dehydrate vegetables regularly, I only used frozen fruit. It saved a lot of time and effort!]
Take what you want to preserve and find which of these options is best for you. Determine this by knowing the ideal dehydration temperature for the type of food and finding the method that aligns with this range. For example, most herbs need to reach a minimum of 95 degrees Fahrenheit, while produce needs to hit 140 degrees F.
- Oven and Stove Drying
Set your oven to the lowest temperature possible. Prepare the food and place it on a baking sheet, letting it dehydrate for up to eight hours. The thinner the food, the faster it dries. Achieve consistent cuts with a device like a mandoline.
The difference between this and baking or roasting is you want to open the oven door slightly to let excess moisture escape. Rotate the tray occasionally to ensure even drying. You may also opt for your toaster oven if the main one is in use.
You can also dehydrate on the stove while something is in the oven. Take a big skillet and add prepared food in a single layer. Flip and stir semi-frequently to stop it from burning. High-moisture food could need around an hour, so plan the pan’s contents accordingly. You can cover the skillet with a lid, leaving room for water to evaporate.
- Small Appliance Drying
You’ll want to heat the food using the defrost setting for the microwave. If you don’t have one, use the lowest-power option. As with all methods, lay the food in a single layer on a plate. Cover it with a paper towel to capture moisture. Do this in three-minute intervals, checking on the food and replacing the towel as needed. Repeat this process as much as is required, though it is usually faster than the oven or stove.
You can also use a slow cooker. Use the lowest setting with the lid askew. Let this sit for at least a few hours, but observe it often to make sure you’re not unintentionally cooking the food.
- Air Drying
Hang fruit, vegetables and herbs to dehydrate them. Make sure they are cut or bundled to your preference and put them in a temperate part of the home with good ventilation and low humidity. You can also leave thinly sliced produce on dry surfaces. The process may take a few days. Use a fan to speed the process or make the environment more suitable.
- Sun Drying
The sun may be all you need for successful DIY dehydration if you live in an area with copious sunlight. It might also give certain fruits and herbs a brighter, sweeter flavor. The process is the same as air drying, but leave the food outside when it’s hot and dry. Cover with cheesecloth or another thin protective layer to deter bugs and dust. You’ll also need to bring everything in overnight so dew doesn’t rehydrate it.
- Car Drying
You can also sun-dry food by using your car as a protective shield. The vehicle must reach the right temperature, so ensure the dash gets tons of sun. Measure the temperature and pick foods accordingly. For example, don’t put meat on the dashboard if it doesn’t get to 160 degrees F — go for spices, veggies or fruit. Feel the food to know when it’s finished. Herbs will be crispy, and fruit should be crinkly and somewhat brittle to the touch.
[Editor’s note: It’s good to consider precisely what you’re going to dehydrate. I always stuck with fruits and vegetables, but some people say you can dehydrate meat. Personally, I wouldn’t risk it as pressure canning is a better, safer choice. As with all things, combining the correct tools with a bit of knowledge helps immensely!]
- Desiccator Drying
You can use a desiccator if you have one. You may get different results, as other methods are likely more effective. You must put in a moisture absorber, like silica gel packets or rice, and seal the device. The desiccator needs airflow to work. Otherwise, you’ll spend tons of money on desiccants and more hours attempting to lower moisture content.
- Homemade Dehydrator Drying
If you don’t want to buy a dehydrator, build one. Many people make them from cardboard boxes and glass jars. However, academic efforts from Appalachian State University have crafted the perfect solar dehydrator with blueprints you can use.
Its construction leverages indirect solar power, meaning you don’t have to use electricity or fossil fuels to do your work. It is better for the planet and gives you full energy independence during the process.
How Do You Store Dehydrated Food?
Storing food correctly is what stands between you and delicious food with a longer shelf life. The first step is cooling because you don’t want condensation to form in storage containers.
Secondly, you’ll need to pick the right material and method of storage. Glass jars are popular options, while some may prefer Mylar or vacuum-sealed bags. Make sure they are airtight before storing. You may include an oxygen absorber to preserve quality even longer, but this is optional.
Finally, you need to set the conditions. Prevent overheating and moisture by keeping food at 70 degrees F at most and low humidity. Consistency is vital, so choose a climate-controlled zone. The darker you can keep the place, the better.
[Editor’s note: I’ve found that dehydrated foods should be used within a year or else you risk them going bad, such as going rancid, so be sure to label these foods and incorporate them into your meal planning on occasion.]
Storing also requires you to follow these best practices:
- Maintaining a portioning schedule
- Labeling contents and keeping inventory
- Checking regularly for pests in storage areas
- Consuming older items first
- Using clean, sterile equipment to prepare dehydrated foods
What Nutritional Value Can You Expect From Dehydrated Food?
Dehydrated food won’t give you the same micro- and macronutrients. What are the pros and cons?
Benefits
The best health benefit of dehydrated food is the reduced risk of contaminants. Moisture is the reason behind bacterial and fungal growth in many foods. Taking the water out means there is no environment for this to flourish.
[Editor’s note: You’re not actually taking out all of the water, maybe up to 90%. That sounds great, and to a point it is, but 10% water remaining still allows for the possibility of some unwanted contaminants growing. If you really want to preserve nutritious foods for the long-term, consider freeze-drying. Unfortunately, purchasing freeze-dried foods is expensive, and so is purchasing a home freeze-dryer, like I did! The cheaper option is water bath or pressure canning.]
Dehydrated foods maintain many health and nutritional qualities, including:
- Fatty acid concentration
- Mineral density like calcium and potassium
- Antioxidant quality
- Enzymes
- Protein content
While research is still needed, dehydrated foods could also have long-term health advantages, like improving digestion and boosting energy levels. This may be due to eating more whole foods or consuming items without excess preservatives.
Disadvantages
Some vitamins and minerals are lost in the drying process. Vitamins C and A are affected by air and heat. Blanching also removes water-soluble vitamins from food but preserves some that would otherwise be lost during dehydration. Caloric content is also higher per gram. This is most notable being fruit, which is predominantly water weight. Measuring 100 grams of fresh apples is a fraction of the calories of the same in dried apples because of greater concentrations of nutrients and sugars with no water taking up space.
[Editor’s note: there are some foods that you just don’t want to dehydrate, such as dairy products due to contamination concerns, foods high in fats or oils (butters, nuts, some cheeses) due to rancidity concerns, and raw meat and poultry because of foodborne illnesses. Dehydrate2Store.com is a wonderful resource I relying upon heavily when I first started dehydrating.]
You Don’t Need Expensive Tools to Dehydrate
You never know when prepping strategies will come in handy, which is why starting your DIY dehydration journey is essential to begin now. Make your next camping trip delicious and have produce available all year by dehydrating with these inexpensive and approachable methods. Experiment with one this season and see how the experience inspires you to reinforce survival strategies in the future.
[Note: This was a guest post.]
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