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    Camping Recipes: 15 Best Types of Dehydrated Food and Camping Recipes for Better Enjoyment of Your Outdoor Adventures
    Camping Recipes: 15 Best Types of Dehydrated Food and Camping Recipes for Better Enjoyment of Your Outdoor Adventures
    Camping Recipes: 15 Best Types of Dehydrated Food and Camping Recipes for Better Enjoyment of Your Outdoor Adventures
    Ebook81 pages45 minutes

    Camping Recipes: 15 Best Types of Dehydrated Food and Camping Recipes for Better Enjoyment of Your Outdoor Adventures

    By Treva Clark

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    About this ebook

    You may or may not be clued in about the benefits of dehydrating your food, but if you are interested in saving money, saving time, or sustaining yourself on long travelling expeditions, it’s time you got educated in the techniques of drying food that could be the answer to all your prayers! All your fruit, vegetable and meat products could be given an extended lease of life if you dehydrate and store them in the correct way. ‘Dehydration’ means the removal of most of the moisture content of foods, thereby restricting the ability for bacteria to survive and become established in the food, thus making the food keep for longer before it begins to spoil. Your food could be stored for a whole year in dehydrated form without spoiling, and without losing any of its flavor or nutritional value! In this book, we teach you the fundamentals that will make you an expert on what food dehydration is all about, and equip you with the tools and instructions to begin dehydrating your own foods straight away!
    We have 15+ guides for you, teaching you how to dry foods in the following categories:

    Fruits
    Vegetables
    Meats
    We also give you a comprehensive teaching about how to store your dried foods, and answer some of the frequently asked questions to address any doubts you might have. If you are trying to become more self-sufficient, seeking ways to be more frugal, or if you need foods that you can easily carry with you on long backpacking excursions, look no further – dehydrating food at home could be just the solution you’re looking for!

    LanguageEnglish
    PublisherJVzon Studio
    Release dateFeb 22, 2017
    ISBN9781386339014
    Camping Recipes: 15 Best Types of Dehydrated Food and Camping Recipes for Better Enjoyment of Your Outdoor Adventures

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      Book preview

      Camping Recipes - Treva Clark

      Introduction

      Dehydrating – also known as ‘drying – food is one of the most ancient and simple methods of making food last longer. It is defined as the process of removing the water or moisture content of a food product. This slows the rate at which that food can turn bad through the presence of organisms that depend on that moisture to sustain themselves. It also makes those foods smaller in size and significantly lighter, making them ideal for backpacking, hiking and camping excursions. More can be carried, and the foods last longer without the need for refrigeration that makes many foods inappropriate for such excursions. People also dry foods to preserve certain seasonal ingredients for use when their season arrives.

      How does Dehydration Preserve Foods?

      The spoiling of foodstuffs is a result of decomposition that takes place via the presence of microorganisms and carrion-feeding insect larvae, or enzyme activity within the chemical makeup of the food itself. Bacteria and fungi like yeast and mould can only thrive enough to cause this spoilage of food if there is sufficient moisture for them to feed on. Thus, if we remove the moisture content of our foods, we take away an essential component of the habitat that allows these spoiling organisms to grow, whilst simultaneously slowing down the activity of the enzymes in the food’s chemistry enough that they take significantly longer to spoil the food. The combination of these factors, brought on by dehydration, help prevent or prolong the decomposition of food.

      The basics of food dehydration

      There are 3 essential components of a home environment in which one can successfully dehydrate food:

      Heat— temperatures of around 140°F are required to force out moisture, but the heat must not be high enough to actually cook the food.

      Dry air— the air surrounding the food during dehydration needs to be dry so that the moisture can escape into it.

      Ventilation— when the moisture leaves the food, it needs to be carried away so that it can’t settle back onto the food.

      At home, you can use any of the following 3 methods to dry foods:

      In the sun - this method is recommended for dehydrating fruits only, as it risks exposure to insects. Temperatures should be in excess of 85°F in the sun, with low humidity and some attempt to protect the foods from insects.

      In the oven – at a temperature of around 140°F, preferably using a fan oven with the door left slightly open to allow ventilation.

      Using a food dehydrator — these devices are quicker and more efficient than the previous 2 methods; anyone serious about dehydrating should acquire one of these at some point.

      Options for Drying Methods

      Using a Food Dehydrator

      This is the most efficient, and the simplest, method of dehydrating food. The guides in this book will all be directed towards using a food dehydrator as it will do the most effective and speedy job of dehydrating while minimizing the impact on a food’s nutritional value and flavor.

      Food dehydrators are powered electronically and resemble portable ovens. It is advised that you use your dehydrator in a room that is dry and well-ventilated. When using a dehydrator, you must arrange the pieces of whatever food you are drying on the dehydrator’s trays, leaving space between the foods to allow air to circulate throughout the interior with no obstruction.

      Drying times vary based on factors such as:

      Ambient temperature and humidity

      Type of food being dried

      Size of the pieces of food

      Temperature the machine is set to

      Type of dehydrator being

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