Dehydrating spaghetti sauce

“Well...I tried spaghetti sauce first. No kidding, really.”

“Catfish.”

“WATCH OUT FOR THEM NANERS
.


what about Dehydrating Yogurt?”

“You can make a yogurt leather ML. Haven't tried it myself, but it can be done.”

“I have not screwed anything up yet, although I have yet to reconstitute the spaghetti sauce and try it out. I assume it will reconstitute okay.

I freeze everything but the apples. Bananas don't work well, I've been told. If I want dried bananas, I get 'em in the market.

They say you should dehydrate the spaghetti sauce and the ground beef separately. That is what I am doing. Still have to do the beef.

I also need to make some chili and try dehydrating it.

Should be good eating on Spring on the Sods.”

“Make some jerky”

“I've heard dehydrated yogurt is very good but I haven't tried it yet.”

“Everything is very easy. Jerky works well, and apples are a cinch.”

“catfish, hush puppies, turnip greens, pickled okra, white beans with some chow chow...that would be a good meal to dehydrate...forgot the corn cakes”

“Back to my original question. How long can you keep something in the freezer after its dehydrated? six months? a year? I suppose the only problem would be freezer burn?”

“A year if you package it well.”

“BTW, a year is the longest I'll keep anything in the freezer no matter how well it's packaged so that may just be MHO.”

“Irradiate it!”

“Well, that would work against the mold and mildew which is usually the problem with storing dehydrated stuff.”

“To bad you can't dehydrate bear or whiskey. I suppose you could, but the medicinal qualities would all be gone.”

“Oh crap. We've had that discussion before. Here we go again...”

“Who said you couldn't dehydrate bear?”

“Oops, should have said beer. I've had bear jerky, good stuff!”

“yogurt leather is awesome. take the full-fat, plain stuff and mix in pureed fruit, baby food fruit, jelly or preserves. be sure you spray your tray with Pam or something like it - i made the mistake of NOT spraying it once. oops. dry it at 135 until it feels, well, leathery. yummy!”

“Thanks tbb!”

“I posted a list of books that will walk you through what and when and how long for dehydrating with some good recipes to make for a fine trip. Do a search. If you can't find it, I'll try and repost it.




BTW Most things should not be kept in the freezer longer than 3 months.”

“hey, i just found out my SIL has one of those vacuum-sealers! she said if i buy my own bags i can use it as much as i want! yeee-haw!”

“This may be obvious but never dehydrate items that absorb flavor easily with very aromatic items i.e. onions with yogurt or tuna with apples. But yogurt and corn, I think would be fine. Spaghetti sauce with ground beef is OK in my book, or chili with green peppers since everything I am cooking with green peppers usually needs flavor anyway.

Man, I need some more trays because I'd like to deydrate everything in two stacks: one spicey/flavored and one bland/soft.”

“Extra trays would seem to be in order. I dehydrate only one food item at a time. Never gave it much thought though; it just seemed like a good idea.”

“OK, What's the whackiest thing you've ever tried to dehydrate and was it successful?”

“Maybe I'll try a ham sandwich and a glass of milk”

“Spaghetti sauce, yes, I think. I'll find out when I get to the Sods.”

“How do you tell when a leather is done enough? Also, do you dry spagetti sauce until it is crispy and then put it in the blender to make a powder?”

“See my list of dehydrating books on a (several) previous lists--they some good guidelines.”

“My spaghetti sauce came out about the same consistency of a leather. Not quite crispy.”

“You could probably do that MaryPhyl. I usually just break it up with my fingers and package it as spaghetti sauce flakes and chunks. I'm still working on the answer to that first question myself.”

“Somewhere I read that it's best to dehydrate spaghetti sauce until you can powderize it. Geo, you might try spreading it very thin on the leather trays, so that it gets really dry.”