Otis Singleton
Dehydrated food has been around for a long time, with evidence suggesting that the ancient Egyptians used the desert heat to dry fish and poultry as far back as 12,000 B.C.E. The sun remained the primary method of dehydration until the Middle Ages, when people in cooler, wetter Europe began constructing specialised buildings called 'stillhouses' to dehydrate food using fire. In the mid-1800s, French inventors Masson and Chollet developed a mechanised dehydration process, marking a significant advancement in the history of dehydrated food. This method involved drying vegetables and compressing them into cakes, which were highly valued by sailors at the time as a nutritious food source. During World War II, dehydrated food saw a surge in popularity due to its lightweight and small packaging, making it ideal for combat troops' rations. However, it wasn't until the 1960s that it regained popularity among campers and hikers who appreciated its portability.
| Characteristics | Values |
|---|---|
| Main method | Using the sun and heat from fires |
| Alternative methods | Using a solar dehydrator, a wood stove, or a box fan in a cold, dark garage |
| Key factors | Consistent airflow, protection from insects and animals |
| Building a solar dehydrator | Requires cardboard, plastic foil, dark paint, or wood |
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What You'll Learn
Using the sun and desert heat
Sun drying is a simple method that involves laying food on a mesh screen or tray made with wooden dowels. The food is then covered with another screen to protect it from pests and insects. The food is placed in an area with low humidity and a minimum temperature of 86° F (30° C). This method can take several days, and it is important to avoid screens made with hardware cloth as they may oxidize and leave residue on the food.
Direct solar food dryers are another option for using the sun to dehydrate food. These dryers require less space and are relatively simple to construct. A basic design involves creating a frame covered with screen, nylon, or plastic sheeting on all sides but one. The remaining side has a separate screen door to access the trays of food. Trays are inserted into the frame, where food can be exposed to direct heating from the sun while being protected from insects and animals. This method works well for tomatoes, plums, and herbs. It is important to frequently check on the food and bring the trays inside at the end of the day if drying is not complete.
Solar dehydrators are also powered by the sun and can be purchased or made at home. They often resemble a tabletop greenhouse and can dehydrate food without using any electricity. One design for a solar dehydrator involves a collector box, which is a long, shallow wood frame located beneath and at an angle to the drying chamber. The box is lined with solar absorbers, such as a dark-colored window screen or layers of metal lathe. The roof of the box is made of glass or plastic glazing, and the bottom remains open to draw fresh air in and over the absorbers. As the air moves up, it heats up to 20 degrees warmer than outside temperatures.
Using the sun to dehydrate food has several benefits. It does not require any electricity, and the power of the sun is free. Products dried using solar methods are often higher in flavor and vitamin content than those preserved using conventional drying methods. For example, mushrooms dehydrated by the sun offer a far greater source of vitamin D than any other natural source.
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Drying food in stillhouses
Dehydrating food is one of the oldest and most common methods of food preservation, predating other modern techniques such as canning and freezing. The sun was the primary dehydrating agent for thousands of years, with the ancient Egyptians using the desert heat to dry fish and poultry as early as 12,000 BCE.
However, by the Middle Ages, residents of cooler, wetter Europe needed an alternative method. Their solution was the stillhouse—a building specifically designed for dehydrating food. Stillhouses allowed people to dry their food using heat from a fire instead of the sun. This innovation made it possible to dehydrate food in regions with less sunny or stable climates.
In a stillhouse, fruits, vegetables, herbs, and other foods were hung or strung across a room, where they could be dried by the heat of a fire. This method effectively removed the water content from the food, inhibiting the growth of microorganisms and extending the food's shelf life.
While the exact construction of stillhouses may have varied, they were likely designed to concentrate and retain heat from the fire as efficiently as possible. This may have included features such as insulated walls, a chimney, or a system of vents to control the airflow and temperature.
The invention of the stillhouse allowed people in Europe to take advantage of the preservation benefits of dehydration, even in the absence of abundant sunlight. This technology would have been crucial for surviving lean seasons or periods of food scarcity, as it provided a means to preserve perishable foods for extended periods.
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Making vegetable cakes
Dehydrating food is an ancient practice, with evidence suggesting that the Egyptians were using the heat of the desert to dry fish and poultry as early as 12,000 B.C.E. The sun was the primary method of dehydration until the Middle Ages, when Europeans constructed specialised buildings known as "stillhouses" to dehydrate food using fire. In the mid-1800s, French inventors Masson and Chollet developed a mechanised dehydration process, compressing air-dried vegetables into cakes.
Now, for a modern take on vegetable cakes, here's a recipe for veggie cakes that can be easily made at home:
Ingredients:
- Carrots
- Zucchini
- Broccoli
- Corn
- Onion
- Eggs
- Salt, pepper, and granulated garlic (or fresh garlic)
- Panko breadcrumbs
- All-purpose flour (or gluten-free alternative)
- Baking powder
- Parmesan cheese
- Cajun seasoning (optional)
Method:
- Grate the zucchini and place it in a colander over a bowl to drain the excess liquid. You can use a food processor to grate the zucchini quickly and efficiently.
- Lightly salt the zucchini and use a small plate with a heavy can on top to press out more liquid.
- Grate the rest of your chosen vegetables in the food processor and set them aside.
- In a large bowl, mix all the grated vegetables with the remaining ingredients.
- Scoop out equal portions of the mixture and form them into patties.
- Cook the veggie cakes on a pan, and then place them on a parchment-lined sheet pan to cool or chill for freezing.
These veggie cakes are a tasty and crispy treat, perfect for lunches, meal prep, or as a side dish. They are highly customisable, so feel free to experiment with different vegetables and seasonings to suit your taste preferences.
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Using a car
Dehydrating food is one of the oldest methods of preservation, practised for centuries before electricity. Removing water from food prevents the growth of bacteria, ensuring shelf life for extended periods. Modern electric food dehydrators use a heating element to warm the air to 90-100°C, with a fan to circulate the air. However, this can be replicated without electricity, using a car.
- Prepare the food: Slice fruits or vegetables into thin pieces. Thinner slices dehydrate more effectively.
- Stringing the food: Thread a string through the windows of the car, hanging the food in bundles or on trays. Ensure the food doesn't touch anything else.
- Securing the string: Tie something small, like a clothespin, to each end of the string to secure it outside the cracked windows.
- Monitoring the process: Leave the food in the car during the day. Bring it inside at night to protect it from moist night air, which can prevent effective drying.
- Repeat as needed: Continue this process until the food is fully dehydrated.
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Hanging food to dry
Dehydrating food is one of the oldest methods of preserving food without electricity. The sun was the primary source of dehydration until the Middle Ages, when people in cooler, wetter Europe began constructing buildings specifically designed to dehydrate food, known as stillhouses.
For fruits and vegetables, start by washing, peeling, and slicing the produce into small, uniform pieces. The smaller the slices, the better, as this increases the surface area and speeds up the drying process. Thread a needle and string individual pieces of food for hanging. This method works best with whole foods that are not fragile, such as cranberries, chili peppers, and oyster mushrooms. Hang the threaded food in a warm, dry, and well-ventilated area, ensuring that the pieces do not touch each other. Alternatively, you can create small bouquets of spices and hang them up, but ensure they are not too densely packed to prevent mold.
The time it takes for the food to fully dehydrate will vary depending on the water content and environmental conditions. A good indicator that the food is ready is when it snaps in half like a cracker. Moist fruits should have a leathery or raisin-like appearance. Once the food is completely dry, store it in an airtight container, such as a mason jar or a reclaimed jar. Properly dehydrated food can last until the next season and will likely lose quality after one year.
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Frequently asked questions
Before electricity, people used the sun or heat from a fire to dehydrate food. The sun was the main method of dehydration until the Middle Ages when residents of Europe began constructing buildings specifically designed to dehydrate food, known as stillhouses.
Almost any type of food can be dehydrated without electricity. Fruits, vegetables, meat, and herbs are all suitable options.
The process of dehydrating food without electricity involves drying the food using heat from the sun or a fire. This can be done by placing the food in direct sunlight, using a car dashboard, or hanging the food in a stillhouse.
