This essential companion for putting your food dehydrator to work features instructions and techniques for drying all the most popular fruits and vegetables, along with meat and herbs. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook.
|Product dimensions:||7.90(w) x 8.90(h) x 0.70(d)|
About the Author
Teresa Marrone is the author of several cookbooks, field guides, and regional books. She is very active in her local food scene and has written food-related profiles and features for a variety of magazines. She lives in Minneapolis, Minnesota.
Table of Contents
Part One: Setting Up 1 Drying Foods at Home 2 Basic Methods 3 EquipmentPart Two: How to Dehydrate 4 Fruits & Vegetables A to Z 5 Herbs & Spices 6 Meat & PoultryPart Three: Making the Most of Your Dehydrator 7 Leathers, Candied Fruits & More 8 Recipes Using Your Dehydrated Foods Dried Food Mixes for the Pantry Mixes for Camping & Backpacking Seasonings, Broths & Sauces Main Dishes & Sides Sweets, Snacks & Desserts Teas & Vinegars Appendix: Plans for a Home-Built Dehydrator Metric Conversion Charts Index