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Old 08-24-2011, 02:22 PM   #15
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2014 25' FB Flying Cloud
- east coastal area - , Florida
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here where we are in AZ if you leave anything out for any length of time it quickly becomes dried and/or dehydrated - no special eqipment needed.

current weather: ~115 deg, ~5% humidity

however, not too big on the freeze-drying since 'freeze' is a rather uncommon occurence.

but whether you open a can of beans or go the full bbq roast, part of the
AS experience is going at a slower pace. built a fire, get the coals going, ignite that propane, whatever suits your culinary requirements.


open a bottle, or can, of something good and relax.

start cooking at 2:00, or 4 or 6; whatever.

after all - isn't that why we are all out here?

Jon & Deb
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Old 08-24-2011, 02:34 PM   #16
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Tamara and I usually dehydrate a bushel or two of green chile in the fall. carry it in the AS so that we can make green chile enchiladas and other chile recipes when we want. We can not be without our green or Red chile. We buy the red by the 20 lb bag already dried so with dehydrating the green we can have it all.


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Old 08-24-2011, 02:38 PM   #17
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Originally Posted by Airtrekker View Post
There does not seem to be any threads regarding "dehydrated foods ". There is a ton of " freeze-dried" foods in every camping store in the world and yet there is not much information available among these threads.
I used to backpack fairly extensively and also was married to a doomsday survivalist at one point so we kept a fair amount of dried food around to prepare for the coming Armageddon.

The freeze-dried foods from Alpine Aire and Mountain House are expensive and make for a meal of merely average quality. The cheaper dried foods from Rainy Day foods and similar suppliers are more difficult to prepare and produce below average meals with the exception of things that inherently dry well like rice, beans, flour, and macaroni.

Dried foods have three main advantages over other stuff:

1) Light weight
2) Long storage life
3) No refrigeration required

In an Airstream none of these matter much unless you're really out in the middle of nowhere and have to go for weeks at a time between resupplies. I ordinarily figure on going for 5-7 days between resupplies and can do that for 5 people with a typical mix of fresh and frozen foods. I always have a few shelf-stable things on hand as reserves (spaghetti with sauce works well for this).
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Old 08-24-2011, 03:34 PM   #18
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I used to backpack fairly extensively and also was married to a doomsday survivalist at one point so we kept a fair amount of dried food around to prepare for the coming Armageddon.

Well at least when you "sent him packin'" it was quick.
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Old 08-24-2011, 03:53 PM   #19
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Phrunes, she left of her own volition to better pursue a life of prayer and meditation during the few remaining days before the second coming.
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Old 08-25-2011, 12:33 AM   #20
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The University of Georgia is the country's go-to place for food preservation information. Much of it is available for download on the web. After all, your tax dollars paid for it already!

National Center for Home Food Preservation

The Ball Blue Book is a great source as well, all the recipes in it are safe and tested. Just be sure to get a new one every few years, because they do update recipes for safety occasionally. Ball Blue books are usually available wherever Ball canning supplies are sold.

I have really enjoyed learning canning. I'm still enjoying last year's peaches and pears, and I'll be finishing off my last can of green salsa soon - but it's almost time to make more. I just put up 8 jars of sweet and 8 jars of dill pickles - yum! The pickles I made last year were better than any pickles I ever bought form the store. Maybe that's just the satisfaction of making it yourself

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Old 09-01-2011, 04:15 AM   #21
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I have spent time in Alaska hunting from a tent on multiple occasions, and I ate Mountain House foods on a regular basis. I would agree with Jammer in suggesting that they might not be as good as a grilled ribeye with a side of roasted campfire vegetables. BUT if you are looking for a quick meal that can be stored indefinitely and prepared with nothing but hot water, they are an excellent choice.

Gander Mountain or Cabelas carries them, or they can be ordered off of Amazon.
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Old 09-01-2011, 04:48 AM   #22
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efoods direct, jim
1984 Avion 30p 9.1 meter. 2006 Dodge 3500 cummins srw short bed crew cab.
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Old 09-12-2011, 12:52 AM   #23
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2012 27' FB Classic
Portland , Oregon
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E&S Sales will be a great source. i will also check out the "Putting
Food By" and "Cooking / One Burner Way" thanks to D&M as well as
Stefrobrts suggestion :"How to Dry Foods". DH'd food will not be a
mainstream however it should serve to let me keep some of my own
"fast foods" in store. Thank you guys for the input.

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