Dehydrating Food: A Beginner's Guide

273 Pages·2010·38.11 MB·English

by  Jay Bills

JAY BILLS
SHIRLEY BILLS
DEHYDRATING FOOD
A BEGINNER'S GUIDE
Copyright © 2010 by Jay Bills and Shirley Bills
All Rights Reserved. No part of this book may be reproduced in any manner
without the express written consent of the publisher, except in the case of brief
excerpts in critical reviews or articles. All inquiries should be addressed to
Skyhorse Publishing, 555 Eighth Avenue, Suite 903, New York, NY 10018.
Skyhorse Publishing books may be purchased in bulk at special discounts for
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10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data
Bills, Jay.
Dehydrating food : a beginner’s guide / Jay and Shirley Bills. p. cm.
9781602399457
1. Food--Drying. 2. Food--Drying--Equipment and supplies. I. Bills, Shirley.
II. Title.
TX609.B52 2010
641.4’4--dc22
2010012564
Printed in China
Nesco FD-39 Food Dehydrator.
© The Metal Ware Corporation.
TABLE OF CONTENTS
Title Page
Copyright Page
« INTRODUCTION: ERE YOU BEGIN . . . »
CHAPTER I - « GENERAL OBSERVATIONS ON FOOD DEHYDRATING
»
CHAPTER II - « METHODS OF DEHYDRATING »
CHAPTER III - « BASIC DEHYDRATING TECHNIQUES »
CHAPTER IV - « USING PRESERVATIVES »
CHAPTER V - « DEHYDRATING FRUIT»
CHAPTER VI - « MAKING FRUIT LEATHER »
CHAPTER VII - « DEHYDRATING VEGETABLES »
CHAPTER VIII - « DEHYDRATING HERBS»
CHAPTER IX - « DEHYDRATING MEATS »
CHAPTER X - « STORAGE AFTER DEHYDRATING »
CHAPTER XI - « BREAD RECIPES »
CHAPTER XII - « CAKE RECIPES »
CHAPTER XIII - « CEREAL AND COOKIE RECIPES »
CHAPTER XIV - « DESSERT RECIPES »
CHAPTER XV - « DRESSING RECIPES »
CHAPTER XVI - « FRUIT RECIPES »
CHAPTER XVII - « ICE CREAM RECIPES »
CHAPTER XVIII - « MEAT RECIPES »
CHAPTER XIX - « PIE RECIPES »
CHAPTER XX - « SAUCE AND TOPPING RECIPES »
CHAPTER XXI - « FRUIT-FLAVORED MILKSHAKE RECIPES »
CHAPTER XXII - « SOUP RECIPES »
CHAPTER XXIII - « VEGETABLE RECIPES »
CHAPTER XXIV - « ONE-DISH DINNER RECIPES »
« MY RECIPES »
« INTRODUCTION: ERE YOU
BEGIN . . . »
Welcome to the exciting world of food dehydrating! In this book, you will find
the practical application of techniques applied to an ancient art of food
preservation!
For centuries, man and nature have been preserving foods by reducing their
water content down to about 10 percent. In this drying process, almost the full
nutritional value is maintained, and, in dehydrated form, the foods may be stored
in a comparatively small space for long periods of time.
Preserving foods by drying is certainly not the only available method, but in
these critical times it offers a safe, practical, and delicious way of providing
nutritional essentials. This method is available to all who are willing to observe a
few basic guidelines.
Most of the information presented here has been developed by research in our
own kitchen. We do not claim this book to be all-inclusive. We caution the
readers and users of this book to be aware of the fact that best results are only
achieved through accurate control of temperature and air flow. This, of course,
can be achieved in several ways, but we feel that a well-designed commercial
dehydrator will produce the best results, and if used according to our
recommendations, produces a delicious product, as many users have discovered.
We are on constant alert to improve our product and our book and realize that
many friends will develop interesting and practical improvements by their own
experimentation. We invite and solicit your ideas and comments.
Appreciation is expressed to the following for their help, suggestions, and
encouragement in our endeavors: D.K. Salunkhe, PhD, Professor of Plant
Science, Utah State University; Flora H. Bardwell, Extension Foods and
Nutrition Specialist, Utah State University; Glen W. Hancey; Dorothy P. Bills; R.
N. Malouf, MD; and Edward and Leah Kearney—all good and well-qualified
friends who live here with us in Cache Valley, Utah. We have also quoted with
permission from Canning and Other Methods of Food Preservation, published
by the Home Service Department of Duquesne Light Company, Pittsburgh,
Pennsylvania (out of print).
It is our hope that this book will be a motivating guide to help people enjoy
and utilize the full potential of the foods that are available. May you all have
happy and delicious experiences!
Sincerely,
Jay and Shirley Bills
The Authors