Discover How to Make and Use Dried Foods for Survival

If you’re starting your first garden this year, you’re no doubt enthused about it. And with grocery prices going up, you’re thinking ahead and want to preserve your harvest.

Consider dehydrating your food.

But what if you have a small garden space and you don’t think you’ll have enough food to can or dry? Your family may eat all you grow, then ask for more.

Not to worry. Go to your favorite grocery store, or better yet, a farmer’s market and buy the freshest, most naturally grown vegetables you can find. Dry as much of those as you want to. Drying is an alternative to canning or freezing.

A family out in the country we knew several years back was an inspiration to us. They were just starting out as market gardeners, but the first thing that impressed me in their cozy little house was their kitchen shelf of baby food jars packed with dried tomatoes. It’s amazing how many of those red, delicious beauties will fit into one of those little jars when they’re dehydrated.

Later I heard of a family who put their dried tomatoes in olive oil and made a hit with anyone who ate them. In fact, they could have made a business out of selling their jars of dried tomatoes if they had wanted to.

I say all that to say this. If you want to dry some of your own food, start with guidance from Making & Using Dried Foods.

Whether you use the sun, your oven or a dehydrator, getting started is easy with this book because it gives you simple step-by-step instructions for drying and storing more than 100 kinds of fruits, vegetables, grains, meats and herbs. There are dozens of recipes for using dried foods in nutritious and delicious snacks, soups and entrees. It even includes plans to build your own dehydrator.

Get Making & Using Dried Foods today by clicking on its title wherever you see it in this post. That takes you to the page where it’s featured. Place your order there.

You’ll also find an overview of drying food in the video below from the University of Missouri Extension Service. Remember, when it comes to preserving your own food for survival, we need to be thinking ahead.



Author: John Wesley Smith

John Wesley Smith writes and podcasts from his home in Central Missouri. His goal is to help preppers as he continues along his own preparedness journey.