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Self preserveing

Anonymous Sat 26 Jul 2014 08:47:51 No.356140 View View Reply Original Report

Quoted By: >>356148 >>357073 >>357083 >>357105

Does anyone else can thier meals or dehydrate? I feel like any "prepper" or person on a budget should look into it.

Tonight's batch is:
Pickled okra
Pickled zucchini
Pickled eggs
Blueberry jam
And salsa

Anonymous

Anonymous Sat 26 Jul 2014 08:55:13 No.356144 Report

Quoted By: >>356149 >>356150

I built a solar dehydrator but I have nothing to dehydrate.
I collect jars but I don't know what to out in them.
Teach me master.

Anonymous

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Anonymous Sat 26 Jul 2014 09:29:09 No.356148 Report

Quoted By:

>>356140
shit son how do you have teim for this. explain plz.

Anonymous

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Anonymous Sat 26 Jul 2014 09:31:38 No.356149 Report

Quoted By:

>>356144
I couldn't find any pictures of my dehydrator but I mostly use it for jerky. I want to start getting into dehydrating soups for use in the trail though.

I mean look at that, don't tell me reconstituteing a bowl if this under the stars in January wouldn't warm your soul.

Anonymous

Anonymous Sat 26 Jul 2014 09:36:04 No.356150 Report

Quoted By:

>>356144
I'd start off easy. Dehydrate thin sliced meat from the grocery store. Hit water bath some tomatoe sauce or some pickles. The sky's the limit.

Anonymous

Anonymous Sat 26 Jul 2014 11:43:22 No.356167 Report

Quoted By:

I can the scraps and the lesser cuts from all of the deer I shoot. I love it, and prefer it to having a butcher make hamburger from the aforementioned parts of the deer, like I used too.

I add flour too the meat and the stock in the jar to make a servng of stew.

Anonymous

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Anonymous Sat 26 Jul 2014 12:09:38 No.356174 Report

Quoted By:

I have dried for longer trips but on weekend trips I don't.

If you want a good dryer don't buy one with a brush motor.

Anonymous

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Anonymous Sun 27 Jul 2014 18:02:45 No.357073 Report

Quoted By:

>>356140
Aye!

I just started. Got a shit tier dehydrator from ebay. Dehydrated carrots, onions, celeriac, parsnip, mushrooms etc. as well as a kg of ground beef for a canoing trip i went on a few weeks ago.

Put the roots in a plastic bag with spices and a stock cube wrapped in tin foil, and the ground beef in a separate bag inside it, as well as a small bag of cous cous.

that way it was easy to let the veggies soak a bit before cooking everything together. cous cous doesnt require cooking so i just poured that in when the meal was done and by the time it had cooled down enough to eat it was ready to go.

dem tastes bros, dem tastes.

pic unrelated

Anonymous

Anonymous Sun 27 Jul 2014 18:16:29 No.357079 Report

Quoted By:

Homemaker and homesteader here!
I live in a rural area of the Colorado Rockies. With the help of greenhouses we grow much of our own food. Canning, preserving, drying and fermenting are important skills when your food supply can be iffy.
I can as much as possible because once the food is in the jars it doesn't take any energy to keep the food fresh. I also do a lot of fermenting; both alcohol (mead, moonshine) and lacto (sauerkraut, pickles).

Anonymous

Anonymous Sun 27 Jul 2014 18:23:29 No.357083 Report

Quoted By: >>357103

>>356140
I don't do it out of prepper-i-ness, but I dehydrate my own food because its tastier and insanely cheaper than buying dehydrated meals from the store. Beef stroganoff is my favorite camp food, and I found out that I can dehydrate ridiculous amounts of it for cheap as hell.

Anonymous

Anonymous Sun 27 Jul 2014 18:56:24 No.357103 Report

Quoted By: >>357107 >>357115

>>357083
How do you go about dehydrating wet foods? cant do it on my dehydrator because its got holes through the trays

Anonymous

Anonymous Sun 27 Jul 2014 18:58:38 No.357105 Report

Quoted By:

>>356140
What I do...
>canning (favorite is vegetable relishes like chow-chow)
>homebrewing (favorite is amber ales)
>vinegar making (apple cider vinegar for canning)

I just got a pressure canner and need to have it checked out so I can do some low acid canning this year.

Anonymous

Anonymous Sun 27 Jul 2014 18:59:55 No.357107 Report

Quoted By: >>357115

>>357103
Drain them in a sieve first, then boil down the sauces until they're thick enough to stick to the solid food and dehydrate them together.

Anonymous

Anonymous Sun 27 Jul 2014 19:03:32 No.357115 Report

Quoted By:

>>357103
Sorry, wasn't watching. This >>357107 is correct.

The real trick though? Dairy products are sold as powders. Powdered milk, butter, sour cream and cheese? All things you buy cheaply in bulk. You just add them in at the end, after everything else is already dehydrated.

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