conscious eating
Food Dehydration Made Easy
BEST WAYS TO PRESERVE THE HARVEST by Sheila Julson
D
rying food is the oldest known method of food preservation. Middle and Far Eastern cultures have used the sun and wind to dry foods since 12,000 B.C., according to the National Center for Home Food Preservation (NCHFP). Today,
the easy availability of food dehydrators offers a convenient way to preserve the fall harvest. When done correctly, dehydrating food is a safe method for maintaining its original
state, says Tracey Brigman, NCHFP associate director and University of Georgia clinical assistant professor. “Dehydrators remove the water content in foods, resulting in a low risk of bacteria and spoilage.” Unlike other food preservation methods such as canning or fermenting, dehydrating
food does not require lots of special equipment, tools or skill. “Dehydrating food is super easy to do,” says Carole Cancler, the Hawaii-based author of the Complete Dehydrator Cookbook. “Drying food is more forgiving. You can’t make a lot of mistakes. Canning, if you do it wrong, can make everyone in your family sick.” Te only caveat, Cancler says, is that food not thoroughly dried will get moldy. In humid environments, dehydrated foods must be kept tightly sealed to keep out moisture and prevent mold from forming. Julia Skinner, founder and director
of
Root-Kitchens.com, an online fermentation and food history company, adds that when foods are dehydrated, they shrink and therefore take up less storage space. “Tey’re great to pack for traveling or for small kitchens. Dehydrating can also concentrate some flavors, such as with dried tomatoes.”
Almost Anything Can be Dehydrated
Many types of food can be dehydrated, including fruit, veggies, meat, fish, herbs and nuts. “It’s easier to say what can’t be dehydrated,” Cancler says. “Te general rule is you don’t want to dehydrate food that has a high fat content, such as fatty meats or avocados.” Tey go rancid quickly during storage. While there are dehydrated, high- fat foods sold commercially such as cheese, peanut butter and eggs, these are processed using special equipment and techniques that can’t be copied in a home kitchen. Sliced strawberries, chopped onions
or celery are good foods for beginners. “People tend to throw those foods away a lot. Tey buy them and don’t use it all up before they spoil. Dehydrate leſtover strawberries for snacks and dehydrate vegetables to use in soups or stews,” Cancler suggests.
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Central Florida
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