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The drying recipe book

By Billy Morris

Become a preservation professional with the dehydration recipe book and dehydrate fruit, vegetables, herbs, mushrooms, meat, fish and much more. and increase the shelf life of the food very quickly without losing any preservatives Drying in raw food quality You can use dried foods in a number of ways: - Eat dried foods as they are (e.g. as a snack on dried beef jerky and dried fruits) - rehydrate dried foods with water (e.g. add vegetables to a meat stew) - Grind dried food to a powder (e.g. grind tomatoes to a powder that you can reconstitute with water to make tomato sauce). If you want to store dried food longer or if you want to grind it into a powder (e.g. tomatoes into a sauce), then they should be really crispy. Less dry products have a much shorter shelf life - from 2 weeks to 2 months. Very dry food can last for several months if properly stored. Dehydration in the automatic dehydrator with the dehydration cookbook Whether pliable or crispy, condition all food at the end of the drying process. Alternatively, you can store partially dried or unconditioned food in the freezer. Healthy Snacks and Beef Raw In addition to traditional drying, drying of fruit, vegetables and herbs, raw food quality breads, flat cakes and crackers, pizza bases, delicious energy bars, crunchy vegetable chips, aromatic fruit leather and fruit powder can also be produced in the dehydrator, in the oven and sometimes even simply in the air. Meat and healthy vegetables with the Food Dryer