BOOKSHELF: The Dehydrator Bible

There's a lot more to do with a dehydrator than dry herbs and make jerky! Preserve your harvest economically and create your own dry mix meals with the simple and hearty recipes contained in this tome of dehydrating knowledge!

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THE DEHYDRATOR BIBLE: Includes Over 400 Recipes

By Jennifer MacKenzie, Jay Nutt and Don Mercer

Although dehydration is an ages old method of food preservation, it's become a lost art for the most part with modern technology like refrigerators and freezers. But, what if we want to preserve more than will fit in our electric units, or we are travelling and won't have any access to electricity? This book will give you all the answers!

The book opens with a discussion concerning the history and advantages of  dry food preservation, the basic equipment you will need to get started, drying techniques, and storage of your products.

Perhaps the most important portion of the book comes next, where you will find a detailed manual as to how to properly dry each individual herb, vegetable and fruit, as well as different types of meat. Proper drying method and time is essential in creating a viable final product that will store and reconstitute well. I've referred to this section of the book several times since I've had it.

The book goes on to offer recipes for everyday meals, various types of jerky, portable dry mix camp meals, and other crafts and gifts like dried flowers. You can even use the dehydrator to make pet treats! It's actually quite convenient to use dehydrated vegetables in place of frozen in soups and stews. We store them in the pantry in glass jars, rather than taking up valuable freezer space, and there is no "freezer burn" to be concerned with for long-term storage!

I found the dry mix trail meals to be of particular interest. They can be mixed and carried in a backpack in ziplock baggies, or put together ahead of time and stored in mylar bags or mason jars with oxygen absorbers. Just add boiling water, and you're ready to eat!

BOTTOM LINE: 5 of 5 Stars. From beginner to expert, this book has a little something for everyone. It's an invaluable go-to reference book! Highly recommended for anyone interested in using dehydration for food preservation.

DEHYDRATING: Tomatoes

Continuing on with "Tomato Week", we present another method of preserving your harvest! Dehydrating is probably the simplest way to preserve tomatoes. Dehydrated tomatoes are surprisingly versatile, too!

Preserving tomatoes through dehydration is extremely simple. They take up less storage space per pound, and are excellent for outdoorsmen who wish to make their own dry mix meals.

RAW TOMATOES:

Paste tomatoes are recommended, but any variety can be used. The juicier, the longer they will take to dehydrate. You may wish to use screen inserts for easier removal and clean up.

1. Thoroughly wash tomatoes before processing. 
2. Slice tomatoes 1/8" thick. Too thin, and they will be near impossible to remove from trays, too thick and they will not dehydrate evenly.
3. Arrange slices in a single layer on dehydrator trays leaving a sliver of space between each slice to allow for air flow.
4. Set dehydrator to 130 degrees for approximately 16-20 hours, depending on type of tomato.
5. They are done when they feel dry to the touch, and just slightly pliable. It is imperative all moisture is removed, or they are liable to mold.

Dehydrated tomatoes can be stored in jars in a cool, dark, dry place. Recycled pickle jars are just fine. They may be stored for a longer period of time by adding a food safe Oxygen Absorber into the jar. Mylar bags or vacuum sealed packets will work as well.

To reconstitute dried tomatoes, simply submerge the slices in warm water for about 10-15 minutes. Use as you would fresh tomatoes in recipes. Not recommended for topping sandwiches and burgers.

TOMATO SAUCE:

Tomato Sauce and Spaghetti Sauce can also be dehydrated. In order to dehydrate sauce, you will need "Fruit Roll Sheets" or parchment paper.

1. If you are dehydrating chunky spaghetti sauce, process in a blender until smooth.
2. Place Fruit Roll Sheets or parchment paper into dehydrator trays.
3. Spread a thin layer of sauce upon each sheet as evenly as possible. Roughly 1/16" thick.
4. Set dehydrator to 130 degrees for about 10-12 hours. About halfway through, turn the tomato leathers over to facilitate even drying. When it is done, tomato leather should be dry to the touch, and a tad pliable. 
5. When it is done, tomato leather should be dry to the touch, and a tad pliable (much like "Fruit Roll-Ups snacks"). Peel leathers from sheets and process in a blender until powdered. 

Dehydrated sauce is stored in the same manner as raw dehydrated tomatoes (see above).

To reconstitute sauce, pour 1/2 c. hot water over 3 Tbsp. powdered sauce. Use reconstituted tomato sauce as you would canned sauce in recipes. Tomato powder can also be used as-is in homemade soups and sauces.

If you're an outdoorsmen looking for recipes for DIY dry mix meals, there are 83 pages worth in "The Dehydrator Bible " by MacKenzie, Nutt and Mercer. Some examples include: various pancakes and oatmeals, soups, chili, pasta and rice dishes. 

We use the Nesco Snackmaster Pro Food Dehydrator FD-75A. When purchasing a dehydrator, be sure it has an adjustable thermostat.