Drying Food

Dehydrating foods is no big secret, and you don’t need any expensive equipment to get the job done.  When done right, you can reduce some pretty tasty and substantial meals to just ounces, since 50 to 90 percent of most food is water. 

Drying your own food means tailoring your meals to your own tastes and nutritional needs, saving tons of money over commercially dried meals, and preparing meals well in advance--due to the long shelf life of dehydrated food. 

There are lots of low-cost food driers available, either in the simple, one-temperature convection type, or in the fan-assisted adjustable temperature style

I have a convection-style drier, but often just use the kitchen oven with the door left slightly ajar.  It doesn't take long to get the hang of it, and you will think of all kinds of foods to dry.

In fact, I will sometimes cook wild rice, then dehydrate it.  It takes a long time to cook, but rehydrates faster, and with less heat.

See camping tips #36 (stew) and #48 (pilaf) for two of my favorite recipes.