While not critical for sustaining life, fruits and vegetables are a welcome addition to any food storage program for the health benefits, variety, to help you save money on your day to day grocery shopping and to make preparing a meal take less time.
Nutritionally dried fruits and vegetables are not that different from fresh fruits and vegetables because they aren’t cooked when dehydrated (unlike canned or frozen fruits or vegetables). The process of dehydration only removes moisture and liquid from fresh fruits and vegetables.
The cannery offers dehydrated onions, carrots, and apple slices. However, in addition to those, I personally store dehydrated celery, bell peppers, berries, and bananas. A good way to decide what types of dehydrated fruits and vegetables you should have on hand is to think of what types of fruits and vegetables you can’t store in a can as shelf stable food.
When making carrot cake use dehydrated carrots, whole wheat flour and powdered eggs, raisins and pecans which would rotate your food storage items.
Dehydrated apples from the cannery are great for whipping up a quick apple crisp or apple pie.
Since I discovered all these wonderfuly dehydrated fruits and vegetables I love using them it is cheap, and very much a time saver.
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