As you know, the two main advantages to dehydrating food are that it can stay fresher longer and it can be stored and transported more easily. Water in food can carry bacteria, which will make that food go bad sooner, and it also weighs down that food.
Dehydrating food is a great way to prepare it for your stockpile. It will be more compact and easier to store as you keep it at home, and it will be lighter and more easily packed if you need to bug out. And anytime you want a quick and nutritious meal prior to a crisis situation, all you have to do is rehydrate it and eat it without having to bother looking for an expiration date.
In order to dehydrate some of your food, you can either use an oven set at a low temperature or invest in a modern, electronic dehydrator. That way, you can make food with an expiration of one month last about 12 months. You don’t want to go much beyond a year in most cases because at that point, even though the water has been removed, it’s likely the nutrients will start breaking down.
Figure on dehydrated meat lasting only about two months, but many dehydrated fruits and vegetables will be good for a year or so. If you dehydrate herbs, they can probably last for several years.
Regardless, storage is the key. Once you’ve dehydrated various foods, place them in airtight, plastic containers such as Mylar bags. You may think you’ve squeezed all of the oxygen out of a bag, but there is probably a small amount left, so use an oxygen absorber.
As far as rehydrating that food is concerned, all you have to do in most cases is place it in boiling water and stir, providing a little time for it to thicken.
Have you ever tried dehydrating foods? What kind of foods have you dehydrated and which method did you use? How did the food taste when it came time to eat it? Our readers would love to know about your experiences.