Sunday, 21 June 2015

The Dehydrator Bible

The Dehydrator Bible
by Don Mercer, Jay Nutt, and Jennifer MacKenzie
Paperback, 368 Pages

Do you DIY? Likely at least somewhat. There is such a good feeling with making your own meals. And growing your own food. Even some herbs on the windowsill.

Next step is preserving your foods. Freezing, canning - and dehydrating!

Yes, I have a dehydrator. I am an appliance junkie. Earlier cultures used the sun and heat to preserve foods this way. I think I could make the leap with certain foods.

Not only does dehydrating preserve your foods, but it concentrates the flavours. Carrots turn watery in the canner - but a dehydrated carrot retains flavour. And can be used in the Zombie Apocalypse. Unlike whatever is in the now defunct freezer.

The Dehydrator Bible starts with a section on dehydrating foods. Which, once you get used to it - is pretty easy. Times and process are important and the authors are tops in their fields in food preparation.

There are 150 recipes for dehydrating foods and another 250 for using the dehydrated foods you have made!

More than just leather and jerky, which is what I generally made. Until now!

Whether for camping or hiking, or to stock your pantry with seasonal foods - you will love having dehydrating as part of your repertoire.

They even have a few dehydrator recipes for crafts!

From the Back Flap:

This 50,000-copies-sold bestseller on food dehydration has been updated!

Whether you grow your own food, buy it locally from farmer’s markets or farmstands or even buy it from a regular supermarket, seasonality still affects its price and abundance. Therefore, it makes sense to preserve food for those times when it’s not as plentiful, or not available at all. Drying food is a wonderfully tasty and easy way to do this.

All of the wonderful original recipes are still here. What has changed is that the “Dehydrating Foods” section has been expanded to include even more comprehensive and complete information about dehydrating foods, along with even more tips and techniques.

The book includes more than 150 recipes for dehydrating herbs and seasonings, fruits, vegetables, meats and fish, and more than 250 delicious recipes that actually use the dehydrated foods as ingredients so you can put home-preserved food to work for you in your home, RV, boat or campsite.

The easy-to-follow drying instructions and time guidelines will make even a novice cook feel like a seasoned professional in no time. So plant a few extra rows of tomatoes or beans, pick a heap of strawberries at their peak or buy that big basket of freshly harvested carrots. Then load up your dehydrator. You’ll be thrilled to be cooking with your own dried foods the whole year through!

Dehydrate your own foods and make this simple twist on trail mix. From scratch! 
There are recipes for every time of day, home or away.

GORP with a Twist

“Good Old Raisins and Peanuts” has come a long way since we were kids. Combine as many dried fruits and nuts as you like to get your favorite combination, and pack several bags to satisfy munchies on the go.

Makes about 31⁄2 cups (875 mL)

1⁄2 cup    dried cranberries    125 mL
1⁄2 cup    raisins    125 mL
1⁄2 cup    chopped dried apricots    125 mL
1⁄2 cup    chopped dried pineapple    125 mL
1⁄2 cup    salted peanuts    125 mL
1⁄2 cup    salted cashews or almonds    125 mL
1⁄4 cup    dried sweet or sour cherries    50 mL
1⁄4 cup    dried strawberry slices    50 mL
1⁄4 cup    toasted pumpkin seeds    50 mL

1.    In a sealable plastic bag or bags, combine cranberries, raisins, apricots, pineapple, peanuts, cashews, cherries, strawberries and pumpkin seeds. Seal and store at room temperature for up to 1 month.

Be sure to drink plenty of water when snacking on dried fruits. You need to replace the liquid you’d normally get from fresh fruit.

Courtesy of The Dehydrator Bible by Jennifer MacKenzie, Jay Nutt, Don Mercer 2015 © Reprinted with publisher permission. Available where books are sold.