What’s Cooking with Dehydrated Food?

Reader Contribution by Susan Gast
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After we’ve spent time dehydrating our garden’s goodies and socked them away in airtight vacuum-sealed bags, it’s time to start using our dehydrated food, right? Right!

Consider using Mason jars for every-day use rather than using vacuum sealer bags IF you like to cook! Don’t forget to add an oxygen absorber into the Mason jar. The oxygen absorbers work as their name implies – keeping your dehydrated foods dry by absorbing any ‘stray’ oxygen. Remember, there’s water in oxygen.

Try your hand at making tasty vegetable soup by vacuum sealing dehydrated onions, diced potatoes, carrots, green beans in ONE pouch. All you have to do is add stock. In fact, here’s a veggie soup recipe to try out! My favorite stock to use is Better Than Bouillon. No more aching fingers trying to crumble up those hard cubes. Better Than Bouillon is in liquid form. Easy peasy.

Add Chicken, Beef, or Ham

If you’re a meat eater, then add chicken, or beef – whatever you have on hand – and you end up with a satisfying bowl of soup. Follow the recipe’s instructions as to how to cook up a bowl.

Use GOOD Water

Remember to use good drinking water when making your soups AND when re-hydrating your foods. No one wants to taste chlorine, or rusty water in your recipes! Read more about re-hydrating your dehydrated food here or our MOTHER EARTH NEWS post here.

Susan Gast has operated Easy Food Dehydrating, a website dedicated to dehydrating fresh fruits and vegetables, and cooked meats, since December 2010. Susan teaches you how to safely store your goodies too – for long-term food storage. Keep your pantry full — whatever the reason or season! To read all of Susan’s posts, please visit this page on MOTHER EARTH NEWS.

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