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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
5/18/10 5:39 P

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Here are some more basics I practice...Store in a cool dark spot with never any direct sunshine, Store with a cylinder or pouch of non-edible drying crystals, I never seem to have enough. I live in a high humidity place at the seashore. Perform a ritual of bi-monthly inventory to control moister and fast aging states. What is also recommended is to get a set of food poison testing kit to ensure safety beyond commercial guidelines. Some gases are colorless and odorless so the testing helps should you not trust and ensure 'the dog next door does not eat it either.
My 1940's book have over 1000pages it covers a lot this is why i refer to it. emoticon

The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (72,518)
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5/18/10 12:08 P

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Wow! Thanks for all the info. I have a 40's good housekeeping cookbook and it makes no mention of dehydrated foods.

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PUSHWAIT's Photo PUSHWAIT SparkPoints: (21,815)
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5/17/10 8:04 P

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Thank you for the informative links.

I recently was given a dehydrator last year, and haven't really used it. It doesn't have a heat control, just high & low. I wasn't sure how to go about it. I tried tomatoes, and they tasted very good. But when I placed them in a zip lock bag, they got moldy. I guess they still had moisture in them, even though it didn't seem so to the touch. After that, I abandoned the idea. I'll have to try again.
Any suggestions to try to start with for a beginner?

Squirrel and Opossum huh? Yikes!

~ Angela


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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
5/17/10 7:13 P

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Oh, I understand your dilemma, should your cookbook be an easy-breezy young (under 50 years) publication. The chapter was not popular. Should you have a mature technique book or a professional edition the book will have a full chapter, you will find kitchen test techniques and recipes to rely on. My Better homes and Gardens young cookbook has nothing just as you find in yours. My 1940's publication has a chapter in dehydration, it also has a section on how to skin and cook opossum and squirrel, I never use.

I am intolerant of commercial dehydrated food. I cannot use vinegar either (sulfites give me migraine headaches). I do not own a pressure-cooking canner system. I must avoid sulfites/sulphites, citric acid, and any other yeast derived preservative or additive.

As hurricane season approaches, I must plan and store food in non-electric methods. The freezer is out of the question. I am not tolerant of MRE's, Meals-Ready-To-Eat provided by the emergency sources from The American Red Cross or military National Guard. I cannot have wheat, corn, oats, rye, barley, or any form of these foodstuffs, I know I have been rotation diet testing for 4 years now. These create and compound fibromyalgia symptoms and increase body inflammation and generally play havoc to my digestive and immune systems. Therefore, dehydrated food (I love my beef jerky recipe) packaged in lightweight plastic, in waterproof storage, that I can run with and I know I can eat are my way of being responsible and fed before during and long after a disaster, oil spill or no oil spill.

Here are some of the goggled sources on the first search page of the online search for dehydration techniques I suggested. It was never my intention to mislead you.

Follow the number the to active link below. i think #2 is inactive!

Budget101.Com: Dried Foods
1)http://www.budget101.com/frugal/dehydr
ated-dried-food-mixes-186/ - 46k - Similar Pages How to dehydrate your own fruits, veggies and meats at home for just pennies.
• How to Dehydrate Foods
2)http://www.drystore.com/page/page/1346
972.htm - 32k - Similar Pages Food drying, also called food dehydration, is the process of removing water from food, thus inhibiting the growth of microorganisms (enzymes) and bacteria ...
•YouTube - How to dehydrate and store food PART 1
3)http://www.youtube.com/watch?v=QxVpIHr
e2ao - 117k - 13 hours ago - Similar Pages Who told you that people who dehydrate foods don't also eat fresh foods? Dehydrated food is better than no food. Mark these words.... you will learn soon ...
• How to Dry Fruits and Vegetables
4)http://farmgal.tripod.com/Dehydrate.ht
ml - 35k - Similar Pages Food dehydration is safe because water is removed from the food. Because water is removed from the food, mold and bacteria cannot grow on it;thus it will ...
• How to Dehydrate Food | eHow.com
5)http://www.ehow.com/how_2092908_dehydr
ate-food.html - 74k - Similar Pages How to Dehydrate Food. Drying food in the sun was an old way to preserve it. Today there are new techniques to dehydrate food designed to speed up the ...
• Dehydrating Food Tips: How to Make Dehydrated Foods | eHow.com
6)http://www.ehow.com/video_2335443_dehy
drating-food-tips.html - 82k - Similar Pages Dehydrating Food Tips. Part of the series: How to Make Dehydrated Foods. Get an introduction on how to dehydrate food from our expert in this free how-to ...
• Basic Tips and Tricks on How to Dehydrate Food
7)http://www.excaliburdehydrator.com/how
-to-dehydrate-food.htm - 14k - Similar Pages Basic Tips and Tricks on How to Dehydrate Food. Here are a some important techniques on how to dehydrate food to get you started on your way.
• Excalibur Food Dehydrators Official Factory Website - Commercial ...
8)http://www.excaliburdehydrator.com/ - 20k - Similar Pages Here at Excalibur—the Science and Technology of Dehydration is our Main Business . Because we focus solely on food dehydration we are the World Leaders when ...
• Food Dehydration Options
9)http://attra.ncat.org/attra-pub/dehydr
ate.html - 52k - Similar Pages Dehydrating foods reduces the moisture to levels that inhibit microbial growth that causes rot. This publication focuses on commercial-scale food ...
• Dried Food | Dehydrated Food for Home Food Storage - FREE SHIPPING!
10)http://www.dehydratedfoodstorage.com/ - 40k - Similar Pages Dried and dehydrated foods for your home food storage at affordable prices! These dried foods include Wheat & Grains, Dried Fruits, Dried Vegetables, ...

Streaming (at 212 degrees Fahrenheit or higher water turns to gas vapors)(a food placed above the water surface via a colander, net, or double boiler pot for a desired texture) a dish of vegetables is a lesser of vitamin loss than a boiling on the stove or cooking in a microwave oven drowning in water. The amount of time to go from healthy 'rich in vitamins and fiber' vegetables is just minutes depending in heats and food volumes. A process of blanching (a quick dunk into boiling water) is needed to break down the hard cellulose vegetable cell walls. Doing these methods too long creates poor nutritional value for serving the food later. Canning and dehydrating do involve timing for best textures, tastes and vitamin value. A long steaming (longer than kitchen tested recipes and techniques) can destroy all the wonderful nutrients we usually intend to consume. Here is an example, an algae eaten whole will not get digested, an algae 'cracked wall' is wholesome and nutritious. A chlorella algae is one of nature's most perfect heavy metal (chelation) toxin remover foods of the flora sources on this planet.

Correct methods of preparation and any additive to preserve are mandatory Proper preparation is required to prevent indigestion and poisoning. I cannot add preservative. I must rely on methods to prepare and store my foods. Commercial processed food shelf life helps the commercial food sales not the consumer. Any poisoning of the food from starting new and raw to a final fully cooked serving; from can or stove or stored in the refrigerator or placed out on a buffet table are all the responsibility of the cook.

Did you know...A can of roast nuts may be rancid before you buy it due to over heating the nuts or quick aging from overheating the added oils at the factory. A rhubarb of a rhubarb and strawberry pie is never eaten raw. A raw, partially cooked or fully cooked high protein food is never left out on the buffet table (higher then 41 degrees or lower than 141 degrees) for more than four hours total from purchase to eating. The biology clock is ticking! Timing is crucial! The 'four hour rule' gets broken; this is one of the reasons turkey dinner at Grandma's house is a common upset tummy meal. The 'food poisoning hotline' is manned during Thanksgiving Holiday. The professional chef knows this the common homemaker may not know this four hour rule. Often a stuffed bird is not heated to hot internal temperatures to kill parasites, Sage and spicing is a form of preserving. Thawing from hard frozen is part of this total four-hour count. So for me, preparation is everything!
www.budget101.com/frugal/dehydrated-
dr
ied-food-mixes-186/
www.youtube.com/watch?v=QxVpIHre2ao-117k farmgal.tripod.com/Dehydrate.html www.ehow.com/how_2092908_dehydrate-f
oo
d.html
www.ehow.com/video_2335443_dehydrati
ng
-food-tips.html
www.excaliburdehydrator.com/ attra.ncat.org/attra-pub/dehydrate.h
tm
l
www.dehydratedfoodstorage.com/ www.drystore.com/page/page/1346972.h
tm


The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (72,518)
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5/16/10 7:12 P

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I have never seen any of this information in any of my cookbooks either.

Leader of "Leptin and Cold Thermogenesis" sparkteam. www.sparkpeople.com/myspark/groups_i
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LITTLEWIND53's Photo LITTLEWIND53 Posts: 14,723
5/16/10 5:21 P

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!) What do you mean by streaming:

boiling or long stream methods
just as streaming a serving

2.) What is this cookbook you mention? Does it have a name? I have never seen anything about dehydrated food values in any of my cookbooks.

Thanks for the information.....

Linda

Leader: Living with Diabetes
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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
5/16/10 5:15 P

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Your standard cookbook on nutritional guidance pages can answer a few of these questions. The water has been removed, the volatile 'fresh' vitamins fade with time and drying, especially the water-soluble and omega 3's, and the sugar factors increase as the structural molecules are altered. The fiber factors are nearly the same unless boiling or long stream methods are used, as in hard vegetable preparations. In addition, the minerals can be locked into a non-digestive state canceling some value. Example: zinc is found in pumpkin seeds. The raw pumpkin seed can release/ the body will absorb more zinc than a roasted seed will provide, just as streaming a serving of vegetables is more nutritional than a hard-boiled serving of the same volume. Try going 'online' to get commercial dehydrated values of the same food. There they lab test and are guided by government standards. We all work with generalities of value and getting enough is the general goal.

The greatest love story is your own.
If you miss out of life to the fullest; they win.
You are the happiness master of your own mind.
Thought is an active dynamic energy to harmonize and corrolate good.
Clear all paths to love thru forgiveness.
I may not recognize the significance until some time later.
Is my resistance to change really that strong?
Impatience does not provide the time to learn the lesson;
Awaken new ways to approach the dissolving of a problem;
JUSTBIRDY's Photo JUSTBIRDY SparkPoints: (72,518)
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Posts: 9,840
5/14/10 10:04 P

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Hi! I'm new and just found this team, thankfully. I don't can very much, but I do try to put up a fair amount of dehydrated food. I just read about measuring food, and am wondering how to do this. I usually just use my dehydrated food by throwing a handful of this or that into a soup pot. I have no idea how much it is after it is cooked.
Any suggestions?

Leader of "Leptin and Cold Thermogenesis" sparkteam. www.sparkpeople.com/myspark/groups_i
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