Review: Less is More Festival

Saturday March 14th, 2015
Less is More Festival
The Grove Library, Peppermint Grove (Western Australia)
  
We had SO MUCH FUN talking about the Joy of Dehydrating! Here is the workshop notes below to help you plan your dehydrating - please check out our dehydration recipes (more added each week) for individual methods. We also have a Fruit Dehydrating class this Sunday March 22nd in Roleystone - organised by Roleystone Neighbourhood Family Centre
Enjoy and share your new skills with the community!
-Megan
      
Less is More Festival - The Joys of Dehydrating
Food dehydrating is one of the oldest methods of food preserving. Dehydration is easy to do – using a solar or electric dehydrator, oven or the air – and can be used to preserve and store fresh, home-grown (or locally sourced) produce, retaining nutrients whilst storing long term in the pantry*. Discover the joy of drying your own food throughout the year!
   
FRUITS
Our favourite, dry your own fruits whole, sliced, diced or pureed with a few apples to make tasty, 100% fruit leathers for the kids (and adults).
    
VEGETABLES
Have an abundance of vegetables harvested from your garden? Dry them and they do not take up freezer space, and can be rehydrated in soups and speedy meals. Mushrooms, tomatoes, leeks, zucchini, carrots, potato and so many more can be dried at home!
   
HERBS
Create your own special herb rubs using your dried herbs – grown in your garden and dried when you have excess. Sprinkle dried herbs onto your favourite meat, add into meals or sprinkle on homemade yoghurt cheese for a tasty snack.
   
SEEDS & NUTS
Activate the nutrition in seeds by soaking and sprouting – then dry to lock in the flavour before cooking into your favourite porridge. We love sprouted buckwheat porridge served with fresh fruit, local honey and a splash of coconut cream.
   
MEAT
Great for people and pets, make your own 100% meat jerky – beef, chicken, turkey, lamb or a combination make great jerky! Add your favourite marinade, perhaps some dried herbs too? *NOTE: jerky must be stored in the freezer.
 
METHOD
  • Natural (sun or room) – needs warm days, no bugs, no pollution. No power needed :)
  • Oven – ideal for small batches but uses lots of electricity and doesn’t remove moisture easily
  • Electric dehydrator – efficient (if filled), but can be costly!
       
EQUIPMENT – knife, cutting board, peeler, colander, steamer, vegetable slicer (optional), blender/processor, measuring cups and spoons.
      
INGREDIENTS – fresh, high quality, ripe, in season (better quality and cheaper).
    
PRE-TREATMENT OF VEGETABLES & FRUITS
  • Blanching to set colour, reduce enzyme action and kill spoilage microorganisms
  • Dipping – 1 cup lemon juice + 4 cups water to prevent oxidising i.e. apple, pear, banana
    
CLIMATE
  • HEAT – control the temperature, remove moisture (but not cook the food)
  • DRY AIR – to absorb the moisture from the food
  • AIR CIRCULATION – to remove the moisture
    
DRYING TEMPERATURE
  • VEGETABLES 125'F (52'C) – LOW - asparagus, beans, beetroot, carrots, corn, mushrooms, okra,onion, leek, peas, capsicum, chilli, potatoes, sweet potatoes, pumpkin, tomatoes, turnips, zucchini
  • FRUITS 135'F (57'C) – MEDIUM - including fruit leathers - apples, apricots, bananas, blueberries, cherries, citrus peel, coconut, figs, grapes, mangoes, nectarines, peaches, pears, pineapples, plums, prunes, strawberries.
  • MEAT 145'F (63'C) – HIGH - jerky
    
DRYING TIME – CAN BE 3-4 HOURS UP TO 24+ HOURS
    
STORAGE: 6-12 MONTHS
  • 80-95% moisture removed to inactivate bacterial growth/spoilage

  • Protect dried food from air, moisture, light and insects
  • Vacuum sealing
 
     ENJOY!
  • Snacks, trail mixes, camping/hiking (minimum weight)
  • Add to your baking
  • Use in preserving recipes
  • Rehydrate and boost meals
  • Create spice blends, rubs and infuse salts and sugars for gifts.
     
www.lessismorefestival.org.au
        
Presented by Megan Radaich
Author/Lecturer
Food Preserving 
e: megan@foodpreserving.org
   
For more information on home food preservation, please visit www.foodpreserving.org
    
END OF DOCUMENT

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