Dry It, You'll Like It! by Gen MacManiman

Dried Food Means Instant, Tasty Nutrition For People On The Go!

Dehydrating foods is a first-class method of preserving food. Dried fruits like mango, banana and strawberries, whole-grain wafers, dried herbs, a cup of broth made from dried, powdered vegetables from your own garden – these are truly nutritious foods. Not just empty calories, but good-tasting, life-sustaining food.

Nine Great Reasons to Dry Your Own Food

1. It’s cheap and it’s easy
2. Properly dried food (uncooked, dried quickly at low temperatures*) is nutritionally superior to canned food
3. Gentle drying concentrates nutrients
4. No preservatives or other chemicals are required
5. The on-going electrical drain of a freezer is eliminated
6. Surplus foods needn’t be thrown away
7. Flavours and appetising colours are maintained
8. One-sixth or less of the usual storage space is required
9. Carefully stored dried foods will keep for several seasons

Many vegetables and fruits, especially surplus produce from the garden will dry easily and keep successfully for use until the next season at least. Dried foods can be stored in clean, airtight glass jars, and unlike freezers, it costs nothing to store them.

*The maximum temperature to preserve the enzymes and also the aromatic oils of most fruits and vegetables, such as onions, is about 43˚C (110˚F). If you want to make sure you preserve these valuable enzymes we recommend setting your dehydrator temperature a little lower to no more than 40˚C (105˚F) to be on the safe side, so that if there is a small fluctuation this will not harm the living enzymes.

This book is about dehydrating food, including great recipes and innovative ideas for producing everything from fruit leather to biscuits!

75 Pages