November 16, 2012 In this video, we dehydrate frozen mixed vegetables straight from the freezer. 5 pounds of mixed vegetables just fit in a single quart mason jar. The vegetables were put on the racks, still frozen, and dehydrated for 12 hours 30 minutes at 125 degrees, cooled and vacuum packed in mason jars. Previous
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August 16, 2012 Dehydrating canned pineapple for food storage. Previous Video
Long before pressure canners or water-bath-canners existed, people preserved food by drying it. In fact, anthropologists have found dried corn and squash dating more than 6,000 years ago in ancient caves and dwellings. Home-canned foods do have a certain charm. Few things in life are as satisfying as a pantry lined with those familiar glass jars filled with bright fruits and vegetables. On the other hand, dehydrating foods has several benefits: Dehydrated foods lose fewer nutrients than canned foods. The risk of serious food poisoning, such as botulism, is all but nil in dried foods.
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The last winter crops are in from the garden, and in spite of mild weather in some parts, it may still be a little too early to plant anything in your neck of the woods. This slack time can be frustrating for gardeners. It can also be an excellent opportunity to plan how to handle
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