Dehydration  Made Simple

The oldest method of food preservation, dehydration, is not only easy to do, but also very economical and versatile.  I have had a great time this past month teaching two classes on food dehydration.  I remember the first time someone tried to introduce me to food dehydration, I responded by saying "only hippies dehydrate food" and I was not interested.  After all, I thought, how many dried apples do you need.  But after I purchased my first dehydrator, I soon discovered that there was so much more to dehydration than apples.  I soon discovered beef jerky and fruit leathers made for just pennies compared to the store bought varieties.  My kids loved the new healthy snacks and they were a hit on long road and ski trips.  I also learned to dry vegetables like grated carrots and zucchini to rehydrate for later use in breads and muffins - so much easier than freezing.  I dried cucumbers and tomatoes until crispy and then powdered them in a blender.  I used the cucumber powder to make delicious salad dressing or dip and the powdered tomatoes for sauce.  I dehydrated whole orange and lemon slices and powdered them to substitute as "zest" in recipes or toss the beautiful dried slices in the top of the punch bowl or tea pitcher.  My latest discovery is dried spinach.  It only takes a few hours to dry until crisp.  Then I powder it up and add a tablespoon to a fruit smoothie.  The tablespoon is equivalent to about 1 cup of fresh spinach and added to dark fruit smoothies you neither taste it nor see it. This is a great way to "eat your vegetables".  The kids turn it green - but - voila - a Shrek or superheroes shake!

The list of dehydration possibilities does not stop here.  I love it for making croutons or bread rounds out of slices of baguettes or tortilla chips out of left over tortillas.  Just baste with olive oil, sprinkle with seasoning salt and cut into desired pieces.  They dry in just a few hours and are so much easier than using the oven as there is no chance of burning.  We use these for dips, spreads and salsa!!  The possibilities with a dehydrator are endless.

There are many advantages to food dehydration over canning and freezing.

Nutritional: About 97% of the nutrients are retained with dehydration, verses 60% for freezing and 40% for canning.  With only the water removed, dehydrated foods dried at low temperatures will even keep vital enzymes intact.  Flavors are enhanced in dehydrated foods due to the concentration once the water is removed.  Fruits become sweeter making a great natural alternative to unhealthy sugar filled processed snack foods.

Preparation: Dehydration is easy and takes very little preparation.  Most foods take just a little slicing or shredding and spreading on the dehydrator trays.  Food preparation is so safe and easy that even young children can help.

Storability:  Easy to store, dried foods require no special storage equipment such as freezers or canning jars, and take up very little storage space.  Tomato powder made from 100 tomatoes fits in 1 quart jar!!  I usually store my dried food in ziplock bags and keep the bags in one of my old wheat buckets.  I do store more fragrant foods separately.

In these uncertain times, dehydration can be a great aspect of food storage and preparedness. It is a great family project and bonding time!

The Excalibur Food Dehydrator is by far our favorite because of its versatility.  The 9 trays slide easily into the unit.  The fan flows from the rear of the unit so there is no center opening in the trays to work around.  The flex sheets (purchased separately) can be used for smaller foods or liquids such as fruit leathers or granola.  You can also use the Excalibur to incubate yogurt.  With the trays removed it can easily hold a large container or numerous jars allowing you to make a large amount of yogurt at one time.  You can even use the Excalibur to rise bread dough!!  You will love the versatility and practicality of the dehydrator.  There are several dehydrations ideas and recipes in the Bread Beckers Recipe Collection.  As always there is free shipping on the Excalibur.

• 1 ½ cups soft wheat flour
• ¾ cups honey granules (aka sucanat with honey)
• 1 TBSP cinnamon
• 1 tsp nutmeg
• ¼ tsp salt
• 1 tsp baking soda
• ½ cup grated Granny Smith apple (about 1 medium)
• ½ cup grated carrot (about 1 medium)
• ½ cup grated zucchini
• ½ cup chopped walnuts
• ¼ cup olive oil
• ¼ cup buttermilk
• 2 large eggs

Combine flour and the dry ingredients in a large bowl, stirring with a whisk.  Stir in apples, carrots, zucchini, and walnuts.  Make a well in the center. 

In a separate bowl, whisk together oil, buttermilk and eggs.  Add egg mixture to flour mixture, stirring just until combined.  Spoon batter into an 8 x4 inch loaf pan (greased if not a non stick). 

Bake at 350 degrees for 40-50 minutes or until a wooden pick inserted in center comes out clean. 

Cool 10 minutes in pan.  Cool on wire rack. 

Yield 1 loaf