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Keep your pantry stocked with dehydrated fruit and vegetables, so that you can add a huge power boost to beef up those fresh fruits and vegetables that you have on hand. It’s going to be particularly good to bolster the food you have or may be able to purchase when the fruit and veggies are out of season in your location.

Whether you’re a natural food enthusiast hunting for healthy food options across the spectrum or a gardener with a bumper crop or a vegetarian, vegan or raw foodist in need of healthy food during the winter months, electrical dehydration is your answer. Food Dehydration is the best way to save the food value of raw fruits and vegetables with the vitamins , minerals, and enzymes intact.

Food dehydrating does not subject foods to elevated temperatures connected with conventional canning strategies. For safety reasons, low-acid foods are heated to temperatures of 240F degrees in a pressure canner. High-acid produce reaches a temperature of 212F in a water-bath canner. When a raw food is heated to an internal temperature of 120F or higher, much of it’s nutritive value is lost, especially enzymes. Canning also leaches out water-soluble minerals and vitamins, which further depletes the healthy qualities of raw-living foods.

The term for lowering moisture content in a substance is dehydration. Dehydration can turn an otherwise luscious fruit or vegetable into a little bit dry, shriveled model of its previous self. Nevertheless removing almost all of the liquid doesn’t leave a totally dry product. Dehydrated fruit which has only a 25% moisture content will still be somewhat bendable and soft to touch. Additionally, the dehydrated product will be easy to munch and retain almost all the flavor of a fresh fruit or vegetable.

One important point to recollect with dehydrated fruit and vegetables is that just as the nutriments are kept, so is the glucose content of the product. This indicates that people who need to watch their glucose level should watch out about consuming the dehydrated products. It is very possible to consume a great deal of fruit in one setting, since the bulk is so greatly reduced.

Marjorie J McDonald experienced growing up in a gardening family. Each and every year a large garden was planted and all extra food was sold, frozen, canned or dehydrated so the extra foods lasted all thru the year. Creating food dehydrator recipes was especially fun for her family to do. Dehydrating vegetables for soups during winter was a must to do.