As a method of food preservation food is dried. Drying inhibits the growth of bacteria, mold, and yeast through the removal of water. Dehydration has been used widely for this purpose since ancient times;the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Water is usually removed through evaporation (air drying, smoking or wind drying or sun drying), although today freeze-drying and electric dehydrators can be used to speed the drying process for consistency. Here Davina Ramirez, NaturalNews.com, reflects on how to dehydrate foods for the long term:

“Food dehydration is one of the easiest and cheapest methods of food preservation. It lets you extend the shelf-life of extra produce after an abundant harvest without using preservatives or chucking them in the refrigerator. Plus, dried, nutrient-dense foods are a key part of any prepper’s stockpile.

Read on to learn about the various benefits of dehydrating your own foods and the most common methods of food dehydration.

Benefits of dehydrating your own foods

Dehydrating foods is as simple as it sounds. Thousands of years ago, people would spread food outside to dry in the sun. This reduced the food’s moisture content. Consequently, dehydrating foods prevented bacterial growth and extended the food’s shelf-life without the use of natural preservatives, such as salt and vinegar.

Due to their low moisture content, dehydrated foods weigh less and take up less space than fresh foods. As such, dehydrated foods are indispensable additions to survival kits and prepper stockpiles.

Here are some of the other benefits of dehydrating foods:

• It’s all-natural. Although dehydrated foods last just as long as non-perishable foods like canned goods, the former is healthier because it doesn’t contain artificial preservatives and additives. Nothing beats knowing you have access to all-natural foods year-round, especially when SHTF.
• You get to eat nutritious foods. Dehydrating foods allows you to preserve nutrients in foods because they are generally dehydrated in their raw state. When you cook your food, you can lose a lot of its nutrients due to the high heat exposure. This isn’t a problem with food dehydration since you can simply leave food outdoors to dry in the sun. Dried fruits and vegetables also retain their fiber content.”

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