This year I took the leap into dehydrating. In the Essential Homesteading Skills Survey I did, I found that drying meats herbs, fruit and vegetables for storage in the pantry were essential.
I have had issues in the past with space for extra canned goods, especially fruits. How much Jam or Chutney is too much, even if you end up giving lots away?
Freezer space is limited so freezing excess fruit isn’t always an option. Cabellas had a sale in June so I jumped on a 12 tray dehydrator!
So far I have had success in dehydrating:
- Figs and Apples
- Sourdough starter
- Tomato Chips with Everything Bagel seasoning
- Cucumber chips
- Herbs and Nasturtium Flowers
- Hops
- Smoked Cayenne and Chipotle Peppers
- Membrillo (Quince Paste)
- Pumpkin
While I havent been great at taking pictures of all the end products, I have learnt a lot. For example we live in a temperate rain forest and as such most things take longer to dehydrate than expected. It seems to me that our wet climate affects the end result and the speed of achieve it differently day to day.
My favourite dehydrating endeavour so far has been pumpkin which obviously takes up a lot of storage space in its fruit form, or when prepared and frozen. We had a cold snap where the temperature got down to -12°C or 10.4°F and all of our pumpkins and Blue Hubbard squash which would usually be fine in our shed, froze solid and then began to defrost, meaning that in order to be saved they had to be processed straight away. Part of that process led to making pumpkin powder which I have now begun adding to scones and breads!
I’ve also learned that after the dehydrating is complete, it’s important for the first week or so to check on the items in their containers and give them a shake. If there is any sign of them sticking together, or clumping in any way, it means that the moisture is not all out and you risk mold! Alas, I lost a large jar of dried peppers that way. Rest in peace my spicy little friends.
This coming year I hope to dehydrate and successfully preserve more food and share some recipes that will be useful for camping and hiking trips into the bush. I’m also excited to include fruit and vegetables powders in my baking! Watch this space!
If you’re an experienced dehydrator I’d love to hear from you, tips and recommendations welcome! Follow the contact page to email 🙂 Thanks.
I’m incredibly grateful for the freedom to be able to grow my own food and the space to do so. I respectfully acknowledge that I live and work on the Tla’amin Nation territories. I am also grateful to God for bringing me to this beautiful place and blessing me with the abundance of this garden.
Grow – Eat – Repeat!
Moon Snail Microstead 