Yummy Foods to Dehydrate

Dehydrated foods make them lighter and easier to store. They take up less space than fresh food and are less likely to break. Food can be dehydrated for the purpose of replenishing water later or intended to be eaten in a dry form. A wide variety of foods are suitable for this treatment, including fruits, vegetables, meat, and even the main course you cook at home. When the fruit is dehydrated, you want to soak them in a solution that can limit the bacteria and prevent the fruit from getting too dark. You can either use a solution of citric acid or a mixture of half lemon juice and half water. Usually, dried fruits include apples, grapes, plums, pineapples, pears, figs, apricots, berries, bananas, cherries, and peaches, although you can also dry other fruits such as melons. You can also sprinkle some pureed fruit on the tray and dehydrate the original pulp into fruit leather. Dried fruits can be added to salads, trail mix, granola or main courses, or can be regrouped in fruit desserts such as cobbler and potato chips. Once dehydrated, the fruit is tough but still soft. In addition to onions, mushrooms, and tomatoes, most vegetables should be covered briefly before dehydration to limit discoloration and food risk infectious diseases. 

Tomatoes, carrots, beets, greens, beans, pumpkins, onions, peas, celery, corn, pumpkins, and broccoli are all dehydrated and work well. When they are finished, they become brittle and hard. You can eat dry dishes such as vegetables and chips, or you can use them in main courses such as soups and stews. You can dehydrate the meat to form dried meat, but it is better to use pre-cooked lean meat to limit the risk of food infections diseases some people also make snacks with dehydrated bagels or a small spoonful of yogurt. Backpackers will save space by dehydrated stews or other pre-cooked food, and then replenish water on the journey. Just cut everything into very small pieces before cooking so that the meal can be dehydrated faster and more evenly. Although dehydrated foods are delicious, you lose some of the nutrients in these foods compared to fresh ones. In particular, B vitamins and vitamin C are sensitive to lose during pretreatment and dehydration as they are waterEasy to dissolve and sensitive to heat. By keeping batches in a large container for a few days and mixing them regularly to evenly disperse moisture, conditioning dehydrated fruits, and vegetables, storing all dehydrated foods in a closed container, in a cool, dry and dark place.