Thanks, appleseed, for posting one of my blog articles!
The one food I haven’t had any luck dehydrating is potatoes. I blanched them, per instructions, but they still turned out a horrific pinky gray color. If anyone has any suggestions for next time, I’d love to hear them.
Someone asked why I would dehydrate canned peaches. They’re more portable that way and take up much less space.
I have made jerky only once, and that was out of ground beef. I over-dried them and ended up with something akin to doggie treats. Someone told me I could rehydrate the meat and still use it. We’ll see.
With food storage, beans and rice are common, but humans are going to need the nutrients in fruits and veggies. That’s one reason for dehydrating your own.
Thanks again, appleseed, for reading my blog. It’s a thrill to know that what I write is helpful to someone. :o)
I use tender quick on my jerky and smoke it good to dry it. I can put it in a vaccum seal bag and it is good for ever.