Five Things you Should Know About Dehydrating Food

Since dehydration food is one of the best ways to preserve food for a long time and is a must-have skill for preppers. In this article, we are going to some instructions related to letting the food dry and some inside tricks that will help you to get the best results every time.

For those living a prepper lifestyle and life as a settler on a homestead, having food that lasts longer or should not go to waste is pretty much important, especially if you are a prepper and your life depends on it. It is never easy to dehydrate your food without compromising either with taste or appearance.

So these are some important facts that you must know if you’re a prepper or a homesteader.

1. Pre-Steaming can go a Long Way

Those who have an experience of dehydrating food or have been doing for a while can tell you that some foods lend themselves to dehydration more naturally than others. Certain vegetables like broccoli and some kind of beans can benefit you more when pre-steamed before dehydration.

Are you one of those people who are particular about how their vegetables look? Then pre-steaming or a quick blanching before dehydration can maintain the color and nutritional content of your vegetables.

2. A Dedicated Machine is not Really Important

If you do a research you’ll see that food dehydrator are a clear obsession for the mortals who love to dehydrate their foods, but many of these can cost you several hundred dollars. Here’s a little secret involved with dehydrating your food is that you don’t have to fork out for your own machine. You can check food dehydrator reviews before buying a new machine.

You can simply use your oven or toaster oven to dehydrate your food. If you are residing in an area where the climate is up, sun drying can be another option for you.

Dehydrating Food

3. The Secret to done is ‘moisture’

Sometimes you’ll see that the food often comes out too dry. Cookbooks may have themes but at the end, most of the people don’t want to find those finer of dehydrating a cuisine. In the same, individuals just want to sit and enjoy their foods. No matter what type of food you are dehydrating, whether it is meat, fruit or vegetable, it is not necessary to clear out all the moisture.

In general, vegetables are easy to crush at 5% of moisture, fruits are bendable at around 10% of the moisture and meat can have as much as 20% of moisture.

4. The two C’s of Storage

The quality of storage can really make a difference in making or baking your efforts. If the moisture enters in your containers or you left the food in the environment that is too warm, the food starts to get bad within few days.

When it comes to storage, always remember these essential keys: two C’s and one D i.e. cool, clean and dry. If you are using a garage for storage, make sure that the packaging is tear-proof.

5. If you are not team vacuum seal, you should be

What if everything you prepared would still remain good for up to 20 years? How much food could you store? What would be the impact on your ability to stretch your food budget?

Well, this is not hypothetical with the vacuum seal. With some other type of storages, mold can sometimes take hold or the moisture can creep back in. But using a vacuum seal can ensure maximum freshness for around 20 years.

Dehydrating Food 2

What is so good about the homesteading is that it gives you a platform to acquire new skills. Not all your experiments work at once but when you look at an ample of harvest or crop that may go waste, food dehydration can be the best practical solution to it.

What would be better if you know how to dehydrate your own food, make the most of the good times and know how to manage food in lean times.

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