Safely Dehydrating Meat: Dry only lean meats and blot off any oil during the drying process. It is the fat in meat that can turn rancid as it reacts over time with oxygen. Heat and light accelerate oxidation, so store in a cupboard away from heat.
I get asked, quite a bit, why I dehydrate a lot of our stuff instead of canning it. Well let me tell you why. I love that I can make a large batch of sauce and only have to use 1 jar to hold it all. This sauce was about 14+ cups before I dehydrated it. Now instead of using a dozen or so jars, I use one left over (cleaned out) spaghetti jar for the 14 oz. of powder I have. And in this day and age when jars are hard to find and the prices are through the roof, it's even more important to me to conserve where I can. (yes, pun intended) ;)
Once completely dry, break up the sheets of dried sauce into a large bowl and then place in blender or spice grinder. Once ground into powder, place in air tight jar.
To use your sauce from powder: For me, I usually start with the amount of boiling water I want as sauce, and then add a couple tablespoons at a time until the flavor is what I am going for for that dish. Depending on how fine or coarse your powder is will determine the dissolving time. Mine usually only takes about 5 minutes.
Other sauces you can dehydrate: Spaghetti sauce, BBQ Sauce, Picante Sauce / Salsa, Siracha and other Hot Sauces, mustards, etc/
It is not recommended to dehydrate sauces that have a heavy oil or dairy content.
You know what I LOVE about this CHEESY CHICKEN ENCHILADA DIP recipe? It's that you can fine tune it from the regular full fat version, to a just-as-yummy lower fat version.
2 cups shredded cooked chicken
1 cup sour cream
1 can black beans (drained)
1 can diced green chilies
1 8-oz package cream cheese
1 can enchilada sauce
1 cup shredded cheese
1 tbsp taco seasoning
Preheat oven to 450°. Add all of the ingredients, except shredded cheese, in large bowl and stir to combine. Place contents in baking dish and top with shredded cheese. Bake for 20-30 mins. Serve with tortilla chips. Enjoy!
For the low fat version, make these swaps...
Sour Cream --> Plain Greek Yogurt
Cream Cheese --> Non-fat Cream Cheese
Shredded Cheese --> Low-Fat Shredded Cheese
Tortilla Chips --> Pour the dip over Baked Cauliflower
This is a great resource page for gardeners that are just beginning and those that have been doing it a long time.
On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
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