It's Week #2 in March, and the focus item is.....Dehydrated Vegetables

I am hopeful that stocked up on the Powdered Milk of your choice last week. I hope you found some new ideas for it as well.

This week the focus item is Dehydrated Vegetables. We will be focusing on Canned Vegetables later in the year, but for now it is dehydrated. It is really important that you have more than one method of food storage. Dehydration is one type. There are several advantages to dehydrated foods:

1. They take less space to store

2. They are really convenient to use when making soups and casseroles

3. You can either purchase them in Dehydrated or Freeze-Dried form, or dehydrate them yourself at home.

There are many locations that you can purchase them through. Here are some to consider: Emergency Essentials, Alison's Pantry, Shelf-Reliance (Thrive Brand), Walmart, and Macey's.

To do this yourself, it can be done in a variety of ways. The LRH has a dehydrator that I have used quite a bit.

 

Here are some cucumber chips that I dehydrated. There are many ways to dip these or pre-treat these to flavor these. If you are looking for good author's to read on Dehydration, in my book Mary Bell is the queen. However, there are many websites that you can access to get good information.

If you are looking to try some at home, search the internet first to see if they need pre-treatment so that they do not darken etc. There are several choices to use. You can use Ascorbic Acid (powdered Vitamin C), Lemon or Pineapple juice, or Sodium Bisulfate. The first two are readily available. The third I have found at Smiths Rexall Drug in Pleasant Grove. They sell both the Sodium Bisulfate and Ascorbic Acid for very reasonable pricing.

We will talk more about how to do some of this later. So select which vegetables you will need and start looking!