This dehydrating food articles page contains a shortened list of articles written by myself, and others, over the years.
So here I am, slicing up celery stalks and making sure they each take their place on the dehydrator tray.
I mean, each tiny piece of celery means something. It's not just a scrap that you scrape off the plate—not anymore.
I keep the leaves too; they chop up beautifully in our homemade vegetable soups, and the tiny stalk slices are excellent for use in chicken or tuna salads. Nothing goes to waste.
These tiny pieces add up to a future meal—one we can guarantee will be there for us no matter what the situation is in America—or around the world. So let's get to it: bet busy dehydrating fresh food!
The Raw Food Revolution
Janetta's Dehydrated Potato Beaded Necklace
Dehydrating Food for Fun and Profit
Does Dehydrating Food Destroy Nutrients?
Why Blanch Vegetables Before Dehydrating?
"After you've been dehydrating food for a while,
you reach a point where you treat your foods with such care,
and with a reverence that wasn't there before."
"After you've been
food for a while,
you reach a point where
you treat your foods
with such care,
and with a
wasn't there before."
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Susan Gast began Easy Food Dehydrating in December 2010. Read Susan's story of what sparked her interest in all things related to "food dehydrating."
Susan is featured on Mother Earth News blog, and on Solo Build It (SBI) who host this site along with her sister site, Finally-Keto. Read her first SBI interview, and her second SBI interview. Susan also runs an additional SBI website: SusanGast.com - Non-Fiction Author - and showcases many of the books she's created and marketed over the years.
Since 1980, Susan's involvement in publishing - in one form or another - led her to create a "review site" of products related to the publishing industry. Visit ePubTechReviews today.
Do you want to send Susan a quick message? Visit her contact page here. She'd love to hear from you!