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Podcast Episode 7:
Easy Food Dehydrating
and Safe Food Storage

SEASON 2

Susan Gast, founder of Easy Food Dehydrating

by: Susan Gast / Author, Blogger at Beesville Books, Bored Boomers, and a Food Dehydrating Fanatic!

Easy Food Dehydrating and Safe Food Storage

Easy Food Dehydrating and Safe Food Storage Podcast, Season 2, Episode 7Podcast Created With Google's AI NotebookLM

Thanks for checking out this Podcast Easy Food Dehydrating and Safe Food Storage

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00:04
Hello, and welcome to Easy Food Dehydrating, the show that teaches you how to safely dehydrate and store fresh or frozen fruits and vegetables along with cooked meats. Let's get going!

00:21
Hey, everyone. Welcome to another deep dive where we, you know, we roll up our sleeves and really get into a topic that, well, honestly, we all struggle with.

Oh, yeah. Food waste. It's the worst.

It is. And, you know, it's funny because it's one of those things we all know we should be better at, but it's just so easy to let those good intentions slip.

Exactly. Yeah.

Like, you buy all this beautiful produce, so optimistic. Oh, really? And then life happens and... Boom.

It's all wilted in the back of the fridge. Exactly.

Well, today, we're diving into a resource that's gonna give us actionable strategies Oh, I love that.

To combat this very problem.

I'm ready.

01:01
We're looking at Susan Gast's website, Easy Food Dehydrating. Okay.

Which she's been running, get this, since 2010.

Wow. So she knows her stuff.

Right. She's got blog posts, forums, even a podcast dedicated to this.

Dedicated. That's impressive.

01:15
But for this deep dive, we're focusing on her eBook, Easy Food Dehydrating and Safe Food Storage.

Makes sense. That's super-focused.

Exactly. It's like her master class. Right? Yeah. But one thing I love about how Susan approaches this, it's not just about the technique of dehydrating.

Oh, interesting. What else is there?

It's almost like a philosophy. You know? It's about this proactive approach to food.

Oh, I like that. Proactive.

Not wait until stuff is already going bad.

But Right.

Getting ahead of it.

Exactly. Preserving at its peak. So smart. And, honestly, when I think about how much produce I toss, it makes me kinda cringe.

Oh, tell me about it.

If we could even cut that in half.

The savings. Sure. Both money and guilt. Right?

01:57
Absolutely. And that's what I love about Susan's site. She really dives into that financial aspect.

Yeah. Because let's be real. That's motivating for a lot of us.

Big time. Now the eBook goes into a lot of detail, which we'll get to, about the actual equipment.

Okay. So, like, dehydrators themselves.

Yes. Different kinds, how to choose, all that.

That's helpful. There are so many options out there.

So many. And then she gets into storage methods too, which I found fascinating.

Like beyond just Tupperware?

02:24
Oh, yeah. We're talking buckets.

Buckets. Really?

Yep. [Mason] Jars, Mylar bags.

Mylar. That's serious.

It is. But she makes it clear, you don't need a fancy setup to get started.

That's good to know. Sometimes it feels like you need a whole lab.

I know. Right? But she breaks it down for everyday folks.

I appreciate that.

Now here's what blew me away. This eBook covers dehydrating pretty much anything.

No way. Anything. Like, what?

Fresh produce. Sure. That's the obvious one. Right. But also frozen stuff, even canned goods.

Wow. So you're really making the most of what you've got.

Exactly. It's about maximizing resources.

I love that.

03:01
And, of course, she's got tons of recipes.

Okay. So it's not just for, like, survival preppers or something?

No. Not at all. It's about delicious food, and she even teaches you how to properly rehydrate everything.

So you're not just munching on dried-up stuff?

Nope. We're talking gourmet people.

Okay. You've got my attention.

Now beyond the eBook, Susan also has, like I said, a whole website.

Right.

03:21
She's got the eBook and paperback too Okay. And an Audiobook.

Oh, that's handy. You can listen while you're prepping.

I know. Right? Multitasking at its finest.

Yeah. I like it.

And then, like I said, blog posts galore, the forum, the podcast. It's like a whole dehydration universe.

That's amazing. She's really built a whole community around this.

She has. So I think the key takeaway here is dehydration. It's not just about making food last longer.

No. What else is it about?

It's about, like Susan says, taking control. You know?

Control of your food, your budget.

Exactly. Your time even. Yeah. No more panic trips to the grocery store because everything went bad.

Right. You've got this stockpile of goodness ready to go.

Exactly. And it's a skill. Right? Once you learn it, it's yours forever.

I love that.

It's empowering.

04:07
Totally. Now I gotta ask. Have you ever seen those pictures of Susan's pantry?

No. What's so special about it?

She calls it her "wall of dehydrated food."

Wait. Seriously. Like, a wall.

It's amazing. All these perfectly organized jars, buckets, everything labeled.

Wow. That's commitment. It is. Yeah. But it's also inspiring. Right? It makes you think, okay, what would my ideal pantry look like?

What could I achieve with this? Exactly.

So whether you're just starting out or you're a seasoned preserver, I highly recommend checking out Susan's work.

Agreed. It's not even just about buying her stuff. It's about exploring this whole world she's created.

Right. It's about learning and connecting and, honestly, just having fun with food.

Okay. I'm sold.

Awesome. Well, let's dive into some of the nitty gritty of how this all works.

Let's do it. I'm ready to learn.

04:54
Great. So the first thing Susan emphasizes is understanding the why behind dehydration.

Okay. So why bother?

Exactly. And she breaks it down into a few key points. Alright.

Lay it on me.

First off, it's about waste reduction.

Yeah. We talked about that. That's a big one.

Huge. And she's got all these stats on how much food the average family throws away.

It's gotta be shocking.

It is. And the financial impact, I mean, you're literally throwing money in the trash.

Ugh. Painful to think about.

I know. But then there's the environmental aspect too. Right? All those resources used to grow and transport food.

Totally. It's a much bigger issue than just, like, a sad wilted lettuce.

Exactly. So reducing waste, it's good for your wallet, good for the planet.

Win win.

05:37
But then she talks about how dehydration enhances flavor too.

Oh, interesting. How does that work?

Because you're removing moisture, the flavors become more concentrated.

Oh, I get it. Like, a tomato sauce that's been simmered down for hours.

Exactly. That intense flavor.

So dehydrated food is actually more flavorful?

In many cases, yes. Yeah. And then there's the nutritional aspect.

Okay. Does dehydration affect nutrients?

It can, but Susan got all these tips on how to minimize nutrient loss.

Good to know.

She talks about using lower temperatures, shorter drying times. Smart. And then storing things properly so they retain their nutrients.

Makes sense.

But here's the thing I love. She really emphasizes that dehydration is not just about survival.

Okay. Good. Because that's not really my vibe.

Right. It's not just about stockpiling for some doomsday scenario.

06:26
Yeah. I'm more about, like, enjoying delicious food every day.

Me too. And Susan gets that.

Good.

She's all about making everyday meals more convenient, more flavorful.

I like that.

So imagine, you know, it's a busy weeknight.

Oh, I know those well.

And instead of reaching for takeout... Which gets expensive.

And not always the healthiest. True. You've got this jar of, like, homemade dehydrated tomato sauce.

Oh, that sounds amazing.

You just rehydrate it. Boom. Instant pasta sauce.

You know exactly what's in it.

Exactly. Or you can toss some dried veggies into a soup, add some dried fruit to your oatmeal.

Okay. I'm starting to see the possibilities here.

It's endless. And that's what Susan really drives home. It's about taking control of your food.

And your life a little bit. Right?

Absolutely.

Okay. So we've talked about the why. Now let's get into the how.

07:14

Sponsor Message
You're going to love this. Getting Susan's book, Easy Food Dehydrating is one of the smartest things you can do for your health and your budget. Not only will you save money, but you'll know exactly what goes into your recipes. Susan's book takes you from start to finish with all the recipes on her site, including her best selling “Make Your Own Dog Food” recipes for Chicken Chow and Bow Wow Beefy Chow. Learn how to dehydrate the top 14 fruits and the top 16 vegetables, along with cooked meats such as chicken, beef, and turkey. Visit Easy Food Dehydrating and get started today.

08:00
Right. Because it's one thing to say dehydrate your food, but it's another to actually, you know, do it.

Absolutely. It can feel kinda daunting.

Totally. So where do we even begin?

Well, Susan breaks it down really well in her eBook, starting with, like, the equipment.

Okay. So dehydrators themselves.

Yeah. She talks about different types, you know, like the basic ones with stacking trays.

Right. I've seen those.

And then there are more high-tech ones with temperature controls, timers, all that jazz.

Fancy...

But she emphasizes you don't need to go all out, especially starting out.

Good to know because those fancy ones can get pricey.

Totally.

She even gives tips on finding used dehydrators Oh, smart.

Like checking thrift stores, online marketplaces.

So even budget friendly from the start.

08:48
Exactly. And then she gets into prepping the food.

Okay. Yeah. That's important. Right? It's not just chucking stuff in willy nilly.

No. Definitely not. Different foods need different prep.

Like what?

Well, for fruits, for example, she talks about slicing them evenly.

Makes sense. So they dry at the same rate.

Right. And not too thick because that takes forever to dry.

So, like, how thin are we talking?

She recommends about a quarter inch.

Okay. Got it.

But for veggies, it can be a bit different.

How so?

Some veggies, like leafy greens, you can just dehydrate as is.

Really? So easy.

09:21
Right. But others, like carrots or broccoli, you might wanna blanch first.

Blanching. What's that?

It's basically a quick dip in boiling water then an ice bath.

And what's that do?

It helps preserve color, stops enzymes that can make things mushy.

So it's like giving them a little spa treatment before the sauna?

Exactly. And for certain fruits too, it can help prevent browning.

Okay. So blanching sometimes. Got it.

Now once your food is prepped, it's time for the main event, the dehydrating.

Okay. Let's do it.

So this is where the dehydrator comes in, and Susan gives really clear instructions on how to use it. Awesome.

Because I'll admit, I've always been a little intimidated by those things. I get it, but she makes it so simple.

Okay. Walk me through it.

10:06
First, you arrange your food on the trays, making sure not to overcrowd them.

Right. So air can circulate.

Exactly. And then you set the temperature according to what you're drying.

Is there, like, a standard temperature, or does it vary?

It definitely varies. She's got a whole chart in the eBook with specific temps for different foods.

Makes sense. Some things are more delicate than others.

Right. Like, fruits generally dry at a lower temp than veggies.

Okay. So we consult the chart, set the temp, then what?

Then it's mostly just waiting. But you do wanna check on things periodically.

And make sure they're drying evenly?

Exactly. You might need to rotate the trays depending on your dehydrator.

Okay. Good tip.

10:45
And then the big question, how do you know when things are actually done?

Yeah. That's always stumped me. Is there, like, a test?

There is. Susan calls it "the bend test."

Oh, intriguing.

Basically, you take a piece of whatever you're drawing, let it tool completely, then try to bend it.

Okay.

If it bends easily, it needs more time.

But if it snaps it's done.

Oh, I like that.

Simple and effective.

11:08
Right. And then comes the fun part, storing your bounty. Yes.

Yeah. Because what's the point of dehydrating if you're not gonna store it properly?

Exactly. And this is where Susan really gets into the nitty gritty of food preservation.

Okay. I'm ready. Hit me with the knowledge.

So first off, airtight containers are key.

Makes sense. To keep moisture out.

Right. And she recommends using glass jars, those plastic buckets we talked about.

The buckets. I'm intrigued by those.

They're great for larger quantities.

Okay. Makes sense.

11:38
And then she introduces this concept of oxygen absorbers.

Oxygen absorbers. What are those?

They're little packets that well, they absorb oxygen.

Why do we want that?

Oxygen is the enemy of long-term food storage.

Oh, interesting.

It can cause oxidation, which leads to rancidity, nutrient loss, all that bad stuff.

So these oxygen absorbers, they basically create a vacuum.

Exactly. They suck out all the oxygen, leaving your food in this perfectly preserved state.

Wow. That's amazing.

12:05
It is. And she recommends using them with Mylar bags.

Mylar bags, those are those shiny silver ones. Right?

Yep. They're super-durable, moisture-proof, oxygen-proof.

So like Fort Knox for your food.

Exactly. And when you combine those with oxygen absorbers, you're talking about, like, years of shelf life.

Years. Seriously.

Seriously. That's the power of proper storage.

Okay. My mind is blown.

Right. It's like having a time capsule of deliciousness.

Totally. But okay. This is a lot of info. Where can people find all these supplies?

Good question. Susan lists a bunch of resources on her website.

Perfect.

Online retailers, local stores. She even gives tips on what to look for.

It's all helpful. And then she gets into labeling, organizing your pantry. It's a whole system.

It's like she's thought of everything. She really has. But, honestly, it makes sense. Right?

You put all this effort into dehydrating.

You want it to last.

Exactly. Okay.

13:00
So we've got our dehydrated bounty all stored away, looking beautiful.

Like a rainbow of preserved goodness.

I love that. But, you know, the big question is, how do we actually use this stuff?

Yes. The art of rehydration.

It's like the final frontier. Right? Bringing these shrunken bits back to life.

Exactly. And, honestly, this is where a lot of people get tripped up.

Oh, yeah. Because it's not always as simple as just adding water. Right?

Right. Different foods need different approaches.

So how do we know what to do?

Well, Susan, of course, has a whole section in her eBook dedicated to rehydration.

Of course, she does. She's thought of everything.

She really has. And she breaks it down by food type, which is super helpful. Okay.

So let's start with something simple, like fruit.

Okay.

13:42
So for dried fruit, like those apple slices we talked about. Those sound good right about now.

Right. You can usually just soak them in water.

Okay. Easy enough.

Yeah. She recommends using warm water, not boiling. [Or cool water].

And how long do they soak for?

It depends on the fruit, but a couple of hours is usually good.

Okay. So, like, plan ahead a bit.

Exactly. You can even soak them overnight in the fridge.

Oh, that's convenient.

And here's a little trick.

14:05
She suggests adding a bit of honey or maple syrup to the soaking water. Oh, for extra flavor.

Exactly. It infuses the fruit with this extra sweetness.

I love that. So it's not just rehydrating. It's, like, enhancing.

Totally. Now for veggies, it can be a bit different.

Okay. How so?

14:24
Well, some veggies, like leafy greens, you can actually rehydrate right in the dish you're cooking.

No way. Yeah. So, like, no separate soaking step?

Nope. Just toss them in.

That's amazing. So, like, if I make it a soup, I could just add some dried kale right to the pot.

Exactly. It'll rehydrate as the soup cooks.

So easy.

Right. And for things like carrots or broccoli, you can usually just soak them in hot water for a bit.

Okay. Similar to fruit. Got it.

And then there's veggie powders we talked about.

Oh, yeah. Those sounded cool. What do you do with those?

You can rehydrate those too.

Just mix them with water or broth.

And they turn back into, like, normal veggies.

Well, more like a paste, but, yes, you can use it in soups, sauces, all sorts of things.

Wow. That's so versatile.

15:04
It is. And then there's meat.

Okay. Yeah. That one seems trickier.

It can be, but Susan's got some great tips.

Okay. Well, let's hear them.

So for things like jerky, you can just eat it as is, of course.

Right. Jerky is jerky.

But if you wanna use dehydrated meat in other dishes, you'll need to rehydrate it.

And how do we do that without ending up with, like, tough rubbery meat?

The key is to simmer it gently. [Or soak it in broth].

Okay. So low and slow.

Exactly. In broth or water for about fifteen, twenty minutes.

And that brings it back to its former glory?

Pretty much. It'll be tender and flavorful.

I love that. So, basically, we can dehydrate and rehydrate almost anything.

15:46
Pretty much. Susan's got instructions for everything from fruits and veggies to meat, herbs, even nuts and seeds.

It's amazing. The possibilities are endless.

They really are. And that's what I love about dehydration. It's so versatile.

You can really customize it to your own needs and preferences.

Exactly. And once you get the hang of it, it's really not that hard.

So I think a key takeaway here is don't be afraid to experiment.

Totally. Start with something simple, follow Susan's guidance, and have fun with it.

Exactly. And remember, it's not about being perfect. It's about reducing waste, saving money, and enjoying delicious, nutritious food.

Couldn't have said it better myself.

Well, folks, that brings us to the end of another deep dive.

And what a dive it was.

We've learned so much about the amazing world of dehydration, and we hope you have too.

Remember, it's not just about preserving food. It's about preserving a way of life.

A more sustainable, more delicious way of life.

Exactly. So go forth, dehydrate, rehydrate, and enjoy the fruits and veggies and everything else of your labor.

And until next time, happy preserving.

16:47

Closing:
Thanks for listening to the Easy Food Dehydrating podcast.
Visit Easy-Food-Dehydrating.com for much more information on how to dehydrate food and the best way to safely store it.

Head on over to our Podcast Host to see a list of all our Easy Food Dehydrating episodes... or go to our hub page on this site. Please note that for your convenience, the episodes on our site contain the Podcast transcripts, too!

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