Dehydrating Fruit, Vegetables and Meat

Learn the time-honored skill of food dehydration and discover how to create lightweight, shelf-stable meals that are both nutritious and affordable. Whether you’re interested in survival prepping, hiking meals, or simply saving money, this class will provide hands-on knowledge backed by history, science, and real-world cost comparisons.

Class Content:

The History of Dehydration – From the Paleolithic era to Ancient China, the Norse, Native Americans, and the role of jerky and pemmican in the exploration of North America. Learn how dried foods sustained people through the Great Depression, two World Wars, and how they continue to be essential for modern trail food.

Dehydrated Menus & Cost-Saving Meals – How to eat well for under £5 per person per week! We’ll compare homemade vs. store-bought options, featuring meals like chicken casserole, haggis, shepherd’s pie, and spaghetti Bolognese—proving you don’t have to spend £6.55 per serving on freeze-dried meals.

Methods of Dehydration – Explore different techniques, including sun drying, air drying, solar ovens, electric ovens, car dehydration, and electric dehydrators.

Prepping, Drying & Storage – Learn the best foods for dehydration, their drying times, rehydration methods, and shelf life (from apples lasting 20-25 years to granola with a shorter 4-5 years).

Final Takeaways – A recap emphasizing the cost-effectiveness and practicality of home dehydrating.

Q&A Session – Ask anything about the process, history, or best practices!

This class is packed with practical demonstrations, historical insights, and cost-effective solutions for anyone looking to preserve food efficiently. Join us and discover how to eat well while saving money!