“So Tell Me Again…”- Part 2, by M.P.
After a year-and-a-half using the mason jars and oxygen absorbers I did another test. In every category it was like I had dehydrated yesterday. The food had good flavor, nice texture, and little to no recognizable difference between fresh, so the system was clearly working. Take-away #4. Another valuable lesson was in the rehydrating process. I found that none of the typical recommendations of two, three, or four hours soaking was sufficient to bring vegetables back up to full hydration. Twelve to twenty–four hours gave an almost undetectable difference to their original state. Broccoli oddly enough took the longest, coming …