We Preserve Foods the Natural Way

(Page 5 of 5)

July/August 1975
By Pat Kenoyer 
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Dried vegetables can be soaked or steamed in the same way and served in casseroles or with butter and seasonings. They also go well in stews or soups.

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Herbs can be sprinkled, while still dry, into salads or various cooked dishes . . . or can be made into delicious, healthful teas by steeping one to one and a half teaspoons of the crushed or finely cut foliage in one cup of boiling water.

Every time we enjoy one of our dehydrated foodstuffs, we're glad we discovered drying. Its convenience, low cost and tasty results make this the preservation method that's just right for us. Try it . . . maybe you'll like it too!

Highly recommended by the Mother Earth News editors: The Solar Food Dryer book, by Eben Fodor. If you are thinking of building a solar food dryer, or you just want to learn the basics of how to preserve food by dehydrating, this is the best book available. Includes full details on how to build a very effective solar-powered dehydrator. Order now.

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