Category: Food Storage & Cooking

Letter Re: Dehydrator Screens

Greetings. I come across a lot of people who are looking for a solution to drying smaller items in their dehydrator. Over the years I have tried various solutions over the years while prepping and doing backpacking meals. The solution I finally came up with was to go to the hardware store and buy a roll of stainless steel screen door mesh. I cut it to the size of my trays. The mesh lets the air flow and the little pieces stay on the tray. – Crazyman o o o Hugh, I bought some pieces of this stainless steel fabric …


Letter Re: Dehydrating Tray Solution

Hugh, I’ve noticed a couple of letters from people writing in and asking about the problem of smaller veggies falling through the trays with the tier-style hydrators. I wrestled with the same issue in the beginning and started out by using aluminum foil stretched across the racks. That proved to be impractical for long-term usage because each time you moved the rack in or out of the dryer the edges of the foil would catch on the sides and tear, not to mention the trick of getting them into the dryer without everything falling all over the floor. Additionally the …


My Tomato Process- Part 3, by Sarah Latimer

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Freeze Drying Tomato Sauce I am absolutely thrilled with the results from our Harvest Right Freeze Dryer! I can not only dry fruits, vegetables, meats, and herbs, but I can freeze dry meals. With that accomplished, I began to think about sauces. Sometimes a recipe will call for just a tablespoon of tomato paste. Who wants to open a whole home-canned jar or even a store-bought can of tomato paste just to extract one tablespoon? Then, you have to figure out what to do with the rest before it spoils and (I almost can’t tolerate thinking of it) it has …


Two Letters Re: Dehydrators

Hugh, The article about dehydrating foods was very well written, thanks. Subsequent comments about preventing small foods from falling through the trays prompts me to offer my solution. I use an ordinary American Harvest dehydrator with stacking trays. I line the trays with parchment paper that I have ventilated by punching holes through the paper, using an ordinary hole punch with the paper folded prior to punching, like making paper “snowflakes.” I lightly oil the paper with coconut oil, and find I can reuse them many times before they need to be replaced. Thanks for all the very informative articles. …


Letter Re: Dehydrating Food – A Low Tech Method

Hugh, Just wanted to mention that in the absence of electric power to run dehydrators, you can also dehydrate leafy greens and salted tomatoes in the back seat of a closed car on a hot day. I have had good success using a muslin dishtowel placed on a cookie sheet (do not allow greens and tomatoes to touch metal during the drying process as this will turn them brown and icky) and just place the washed and patted dry greens (preferably not touching each other, place each leaf or slice singly not overlapping) and put the tray(s) on the back …


Letter Re: Dehydrating Foods

Hugh, In regards to what to use to keep your small foods from falling through the cracks of the screens, I have an answer that may or may not be safe, but I’ve have years of good luck. I put tin foil on the screen, then put a spritz of Pam cooking spray, then use a bit of paper towel to make sure the foil gets covered. I don’t spray the foil completely because I don’t care for the oily texture that remains after dehydration. When I use foil, I only use every other tray giving my machine ample air …


My Tomato Process – Part 2, by Sarah Latimer

Making and Storing Tomato Sauce for the Long Haul Crushing, Peeling, Seeding There are a number of ways to do this, but I am one who likes efficiency. I just have too much to do to take time to do things the “hard” way. Of course, I like to do things myself, but why make it more difficult than it has to be, right? At some point, if the grid goes down and the solar power system fails, I may be forced to boil and peel tomatoes and hand crush them or use a hand-cranked crusher/separator, but until that happens …


Letter Re: Dehydrating Food

Hugh, Thanks to the author for a very informative article on food dehydrating. Dehydrating frozen vegetables from the grocery store is a very easy way for the beginner to start; however, as these small particles of food shrink they will fall between the openings of the trays. Don’t use cheesecloth unless you want to spend an hour with tweezers picking them free. Try to find a fiber-free porous inert material and then let me know what that is. A pulverized mixture of various dried vegetables makes a great soup additive or a table seasoning. I’ve made dried soup mixes from …


My Tomato Process- Part 1, by Sarah Latimer

It is that time of year when the garden is bursting with its bounty, and I am regularly giving thanks to our Creator for His provision and kindness in giving us a diverse and pleasurable taste and texture smorgasbord for our palates as well as the necessities of nature, mind, and body to work the land and see its fruit come forth. He created the very earth from which they came and provides the balance of nature– the appropriate amount of sun so that the plants don’t freeze or burn, have enough oxygen, and have water and nourishment from the …


Letter Re: So Tell Me Again…

HJL, The writer stated that he doesn’t typically blanch so that he doesn’t destroy the enzymes. However, acid in the stomach will do the same thing as blanching. So it really doesn’t matter whether he does or not, at least as far as “destroying” the enzymes. If he eats the food, the enzymes will naturally break down as the second step of digestion. An enzyme is simply a type of protein, a molecule that is too big for our bodies to absorb intact. (An very simplistic example: Insulin is an enzyme. If eaten, it will break down and not be …


“So Tell Me Again…”- Part 4, by M.D.

Test Batches Whatever you decide to begin with or whenever you switch to a new item, do a small test batch first. This is a bigger deal than you might think, for a number of reasons. Let me give you a couple of personal examples where I did this step right and where I ran amuck. I have been dehydrating for years now and recently decided to add bananas to my repertoire, even though I don’t eat a lot of them; you know the think when the grid’s down and there is the need for potassium. Bananas should be pretty …


“So Tell Me Again…”- Part 3, by M.P.

What Dehydrated Foods Can Be Stored in a Single Half-Gallon Jar Below I’ve listed some of the quantities of dehydrated foods you can expect to store in a single half-gallon jar. Some may really surprise you, as it did me. Also, I don’t use Mylar for any dehydrated items, because I want to extract the most air possible for the longest shelf-life. With only a couple of exceptions, I use one-half gallon jars exclusively. So here we go: Mixed Veggies— Frozen from the store, 10 lbs. That’s ten packages of the old 16-ounce bags! Carrots— Frozen from the store or …


“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 …


“So Tell Me Again…”- Part 1, by M.P.

During the course of arising out of my slumber these past seven years to the fact that our country has taken a historic and possibly terminal change for the worse, I’ve noticed there seems to be stages of awaking from that long-winters-nap, for those of us fortunate enough to have had such an experience. Personally, as I look back I consider it to be a God thing– where I was, where I am now, and how the journey has transpired. And when I finally started moving on my new-found convictions, I, like most others, felt one of my first priorities …


Three Letters Re: Canning Jars

HJL, I just wanted to let the readers know that Uline has a wide selection of jars, from 1/2 pint up through 1/2 gallon, with lids and rings. – C.S. o o o Hugh, Here is an interesting way to store mason jars in your pantry: Bug-Out Pantry – R.T. o o o Hi Hugh, Thanks for the info on food preservation. In this latest round, you mentioned pressure canning only lean meats. Why is that? Fat is an essential nutrient. – J.J. HJL comments: The fat complicates the canning process and can cause less than desirable results. Because the …