I really love dehydrating foods. It is an easy solution for many things in your long term storage. It is also extremely easy to do. Folks have been drying foods for centuries. It doesn't take much equipment and the foods, when dried, can be stored easily and take very little space. You will need some method of drying your vegetables, a knife or a vegetable slicer and some method of blanching some of your vegetables.
You can dehydrate most vegetables. There are of course exceptions to every rule, but generally most will do well when dried. Don't be afraid to experiment.
You can dry just about anything. Carrots, peas, sweet corn, green beans, okra, cabbage, spinach, Swiss chard etc. I also dry tomato's for use in soups and stews. I like drying things like green peppers, hot peppers, and onions for use later in the year when these things are out of season.
I have had problems with re-hydrating green beans in the past and asked a true drying guru for some help. She suggests blanching and then freezing the green beans before drying. The freezing breaks down the cells so they will rehydrate better otherwise, they will take a couple of hours to rehydrate.
The possibilities are endless. So what are you waiting for?
You can dry just about anything. Carrots, peas, sweet corn, green beans, okra, cabbage, spinach, Swiss chard etc. I also dry tomato's for use in soups and stews. I like drying things like green peppers, hot peppers, and onions for use later in the year when these things are out of season.
I have had problems with re-hydrating green beans in the past and asked a true drying guru for some help. She suggests blanching and then freezing the green beans before drying. The freezing breaks down the cells so they will rehydrate better otherwise, they will take a couple of hours to rehydrate.
The possibilities are endless. So what are you waiting for?
Egg Articles
Let me put a disclaimer up here. The USDA does not recommend this method. I have tried it and it works for me. That is my choice. You will have to make your own choices.
Dehydrating Egg Let me put a disclaimer up here. The USDA does not recommend this method. I have tried it and it works for me. That is my choice. You will have to make your own choices.
Green Peppers
"I found some green bell peppers on sale the other day and so I picked them up and am drying them right now. Drying bell peppers is easy to do. Just cut them in even pieces and lay them on your trays. Don't let them touch if you can help it. Dry them at 125 degrees until they are dry and hard. Let them sit somewhere for a day or so to make sure they are quite dry and then store them in a vacuum sealed jar.If they aren't quite done, just pop them back in the dryer for a couple of more hours. They are great in all sorts of cooking. Most anywhere you would normally use green peppers will work."
