This year has brought an unusual amount of loss, inconvenience, and anxiety caused by a season of heavy rains, hurricane threats and other “natural” disasters. Hopefully we have learned a few lessons on being prepared for events such as these.
This year has brought an unusual amount of loss, inconvenience, and anxiety caused by a season of heavy rains, hurricane threats and other “natural” disasters. Hopefully we have learned a few lessons on being prepared for events such as these. Now is a good time to look in your pantry and other storage areas to make sure you can take care of your family – and perhaps a few others – should the need arise.
Beyond a week’s supply of clean water, make sure you have dried cereals, nutrition bars and canned goods (and an opener) packed into resealable bags and moisture-proof bins and stored in an accessible place. Check them every six months for expiration dates; replace with newer items.
You might consider including dried fruits, vegetables and jerky. These food items store well for long periods of time, can be eaten “as is” or re-hydrated. I like making my own, because then there are no artificial ingredients or additives, and I can choose the source of the produce and meats.
Dehydrating means evaporating most of the moisture out of a food (80 to 95 percent) by heating it over a low temperature for an extended period of time. I purchased a small, inexpensive, counter-top food dehydrator some years back; it has more than paid for itself in good quality edibles at a fraction of the cost of packaged dried foods. You can also use your oven, but this can be very costly in the long run. Sun drying is also possible in Hawaii, but this exposes the food to insects and other environmental contaminants.
Whichever method you choose, select produce that is not blemished or bruised. Food must also be pretreated to preserve the taste, texture and nutrients. Fruits just need a simple ascorbic acid wash. This can be ascorbic acid crystals (Vitamin C), citric acid, lemon juice or other high-acid fruit juice. Vegetables can be steam-blanched very quickly. Meat and fish are always treated with a “cure” of a salt or sugar solution to avoid spoilage. These methods are simple and fast. Try one or more of these recipes gleaned from “Dehydrated & Delicious” by Ron Popeil, creator of the Ronco food dehydrator.
And if a disaster doesn’t befall us, thank the stars and use your dehydrated goodies on your next camping trip or in salads, baked goods, sauces and compotes. Store your dehydrated foods in air-tight containers in a cool, dark place.
Banana chips
Peel firm, ripe bananas and slice evenly, 1/4-inch thick. Dip slices in pineapple juice or lemon juice, then in granulated sugar. Place on dehydrator trays (not too close; use about three-fourths of the surface for food so air can flow in between) or baking trays and dry. Drying time: 12 to 24 hours in dehydrator or five to six hours in oven. Dryness test: firm, chewy and leathery texture. Refreshing: Soak 1 cup dried bananas in 1 1/2 cups hot water for two hours. Storage: two to four months at 70 degrees.
Nectarines and peaches
Remove skins if desired. Drop fruit as it is peeled and halved into a solution of ascorbic acid and water (1/2 teaspoon ascorbic to 1 quart water). Alternatively, dip in pineapple juice. Drying time: 36 to 48 hours in dehydrator. Dryness test: soft, pliable, no moist area in center when cut. Refreshing: Soak 1 cup fruit in 2 cups hot water for one hour. Storage: four to six months at 70 degrees.
Papayas
Wash ripe, smooth-skinned fruit; cut in half and remove seeds. Peel; cut lengthwise into 3/8-inch slices. No pretreatment is needed. Drying time: 12 to 24 hours in dehydrator. Dryness test: leathery and pliable with no pockets of moisture. Storage: four to six months at 70 degrees.
Pineapple
Wash ripe, fragrant, slightly soft fruit, remove spikes and peel. Remove eyes, slice or cut into 1/2-inch thick strips. No pretreatment is needed. Drying time: 24 to 36 hours in dehydrator. Dryness test: firm and dry to the center. Refreshing: Eat dried or soak in water for several hours in refrigerator. Storage: six to eight months at 70 degrees.
Sweet potatoes and yams
Wash and peel, then cut into strips 1/4-inch thick. Steam for two to three minutes or until almost tender. Drying time: 10 to 16 hours in dehydrator. Dryness test: leathery to brittle. Refreshing: Soak 1 cup potatoes in 1 1/2 cups water for a half hour, or until tender. Cook same as fresh. Storage: one to two months at 60 degrees.
Tomatoes
Use firm, ripe tomatoes with good color. Slice into sections about 1/4-inch thick. Steam for two to three minutes. Drying time: 10 to 24 hours in dehydrator. Dryness test: leathery to brittle. Refreshing: Soak 1 cup dried tomatoes in 2 cups water for 1 1/2 hours, or until tender. Storage: two to three months at 70 degrees; three to four months at 60 degrees.
Ranch style beef jerky
1 teaspoon pepper
1/2 cup soy sauce
2 cloves garlic, crushed
2 tablespoons cider vinegar
1 teaspoon snipped chives
2 pounds round or flank steak
Mix marinade ingredients in a bowl. Cutting across the grain, cut meat into slices about 5 inches long by 1 1/2 inches wide by 1/8 to 1/4 inch thick. Dip meat slices into marinade. Place dipped meat in layers in a bowl or dish. Pour remaining marinade over meat. Cover tightly and marinate in refrigerator for six to 12 hours. Rotate layers of meat occasionally. Place a half-inch apart in dehydrator until dry. Blot excess oil with paper towels as meat dries. Makes about a half pound jerky. Drying time was not listed in the book; jerky should be pliable but dry throughout. Remove pieces as they are done instead of waiting for entire batch to finish at the same time. Storage: about two months; longer in refrigerator.
Smoked turkey jerky
1/2 cup soy sauce
4 tablespoons sugar
2 teaspoons fresh grated ginger
1 clove garlic, minced
1 tablespoon liquid smoke
2 pounds cooked turkey, sliced paper thin (thighs or breasts are best)
Mix marinade ingredients in a bowl. Dip meat slices in marinade. Place dipped meat in layers in a bowl or dish. Pour marinade over meat. Cover tightly; marinate in refrigerator for six to 12 hours. Rotate layers occasionally. Place in dehydrator until dry (no specific time listed; meat should be pliable but dry.) Blot any oil with paper towels. Remove pieces as they are done, instead of waiting for the entire batch to finish at the same time. Makes about half pound jerky. Storage time: about two months.
