Recently a bit of time has been taken addressing preserving by utilizing dehydration. I have used the method in the past to a small degree. Apparently the dried product is almost as nourishing as the fresh. In isolated areas this is probably a suitable method to supply plant food at a reasonable cost. Below is one effort done in the past. My main method of preserving is pressure canning, which means the containers must be kept above freezing. There is no such restriction of dehydrated material. Also dehydrated material is small volume.The indigenous people in our North are limited in plant food due to transportation costs. It appears to me dehydrated plant food would be a viable method to address this issue. http://www.durgan.org/URL/?XKMVQ 21 July 2012 Serendipity. Dehydrating Vegetables. Experimenting dehydrating vegetables, and expecting a mundane leather, a serendipitous result was obtained. The vegetables completely dehydrated into small pieces. Dehydration was for six hours in the Excalibur set at 125F\52C. At first I was in a muddle, then an epiphany struck. Adding hot water, this would make a fine nourishing soup.The result was spectacular. Clearly, this is a superb method of utilizing most vegetables for long term storage at room temperature. The choice is only limited by one’s imagination. The thoroughly dried dehydrated vegetables were vacuum packed to be used in the future as desired. Absolutely no extraneous material was added not even water. The soup served, may be spiced to suit any palate. The process is dead simple. Annotated photographs depict the procedure.
