The standard method of dehydrating vegetables and spices is to place the items on a conveyor belt and run them through an oven at a high temperature for a relatively short time. Between 90% and 95% of the moisture is removed.
Some vegetables are more suited to this form of drying than others. This means that with the addition of water, the product rehydrates back to its original state more easily. Preferable items include: onions, bell peppers, tomatoes, celery, carrots and mushrooms. Dehydrated items such as peas, corn and green beans do not rehydrate as well as freeze-dried.
Some day you may actually need to depend on a food reserve system. The purchase of a system represents a sizable investment. The consumer should be discriminating in selecting the manufacturer. The questions and information below provide a valuable process by which one can identify and determine the most suitable food reserve system.
The following questions will assist you in identifying a system for you and your family:
- Under what scenarios do you anticipate the need for using food reserves?
- Will you be mobile?
- Will food preparation facilities, supplies, and fuel be available?
- Have you determined the length of time you desire the system to sustain you and your family?
- How many people will be depending upon your food?
- Are there special nutritional requirements?
- How important is ease of preparation?
- Have you considered your budget?
- How many calories do you require per person?
