ALBERT FIELDS

DEHYDRATOR COOKBOOK FOR PREPPERS 1

dehydrator
COOKBOOK

The Definitive Guide to Drying Food, From Fruits to Jerky.

Tasty and Long-Lasting Homemade Recipes
to Stockpile When Disaster Strikes.

Albert Fields
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ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 3

© Copyright 2022 by Albert Fields - All rights reserved.

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ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 5

Introduction 11
DEHYDRATING 101. 14
The benefits of food dehydration 14
7 DEHYDRATING METHODS. 20
Automatic Electronic Food Dehydrators. 20
Diy Off-Grid Dehydrating Systems. 25
Solar Powered Dehydrators. 25
Wood-Fired Dehydrators. 27
Diy electric dehydrator. 27
Sun Drying. 28
Air Drying. 29
Smoking. 29
Freeze Drying. 30
Oven Drying. 30
HOW TO DEHYDRATE SURVIVAL FOODS 32
What you should or should not dehydrate 32
Best Foods to Dehydrate for Prepping. 35
Dehydrating Tools to Have On Hand. 37
Dehydration Temperatures 38
How to Prepare Food for Dehydration. 39
How to Prepare and Dehydrate Fruits 40
How to prepare and dehydrate vegetables 40
How to prepare and dehydrate meats 41
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How to prepare and dehydrate grains, beans and Pasta 42

How to prepare and dehydrate herbs 42
Rehydrating Dehydrated Foods 43
HOW TO STORE DEHYDRATED FOOD FOR LONG TERM SURVIVAL 45
RECIPES 49
Instant Survival Meals 51
Hardtack 52
Pemmicam 53
Jerky 54
Biltong 55
Bannock 56
Peasant Bread 57
Fruits 59
Honey Bourbon Peaches 60
Raspberry Tuile 61
Fruit leather of apricots and peaches 62
Spiced apple chips 63
Dried pineapple 64
Dried strawberries 65
Dried grapefruit 66
Dried mango 67
Meat 69
Beef Jerky 70
Candied Sweet and Spicy Bacon 71
Beef Teriyaki Jerky 72
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Vietnamese Style Beef Jerky 73

Breakfast Bacon Jerky 74
Jalapeño Lime Jerky 75
Sriracha Honey Jerky 76
Chipotle Pork Jerky 77
Carolina Style Pork Jerky 78
Beef Bulgogi Jerky 79
Garlic Soy Jerky 80
Thai Curry Jerky 81
Smoky Maple Jerky 82
Jamaican Jerk Jerky 83
Balsamic Mustard Beef Jerky 84
Buffalo Beef Jerky 85
Brazilian BBQ Jerky 86
Sweet Heat Jerky 87
Peppered Jerky 88
Smoked Salmon Jerky 89
Snacks and sweets 91
Homemade Potato Chips 92
Corn Chips 93
Homemade Seed Crackers 94
Zucchini Chips 95
Ranch Carrot Chips 96
Garlic Kale Chips 97
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Almond Cookies with Chocolate 98

Chocolate Cashew Cookies 99
Chai Tea Cookies 100
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ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 11

The year 2019 has been a challenging year for the whole world. It has given us a di-
rect, raw, and above all, unexpected testimony to the unpredictability of life. The world
as a whole had to face the Covid-19 pandemic. According to some scholars, the year
536 AD was the worst in history. During that year, much of the world found itself living
in darkness, possibly due to a volcanic eruption. The eruption caused a drastic tempe-
rature drop, leading to the loss of crops and the death of many people. Someone else
claims that 1349 was the worst year because of the Black Death, which caused more
than 20 million deaths in Europe. It was difficult to imagine or expect a pandemic to oc-
cur in the modern era. In addition to Covid-19, the last few years have also been surpri-
sing for other reasons: in 2020, George Floyd was killed in the United States, and this
led to the protests of the Black Lives Matter movement. In 2022 the fear of World War
III spread after Russian President Putin attacked Ukraine. So, the skeptics were wrong:
it is helpful to be prepared at all times, in the face of whatever circumstances. Natural
disasters can happen, such as pandemics, earthquakes, volcanic eruptions, and tsu-
namis, but also artificial ones, such as wars or worsening global warming. We should,
therefore, perhaps adopt a philosophy of life-based on Murphy’s law: if something can
go wrong, it will. It is crucial to have knowledge that will enable one, as far as possible,
to deal with situations that can happen suddenly and thus change one’s lifestyle in the
best way possible.
Think of barns, siege supplies, cellars, canned goods, wagons that followed armies,
etc...Or the elders, who once prepared canned fruits and vegetables and split wood in
summer to have it available in winter. Assuming that nothing is certain, therefore anti-
cipating the variability of climatic, social, and temporal elements, we can try to be inde-
pendent and self-sufficient.
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This does not mean living outside the world; on the contrary, it means being part of it
without becoming a problem.
In fact, we can be self-sufficient individuals and not individuals weighing down the di-
saster relief machine, indeed, we can even help others by making available our skills
acquired through any courses and training experiences.
Learning how to preserve food is a great way to achieve these goals. Food preserva-
tion methods have existed since the time of primitive man and have since been per-
fected and passed down in popular culture. There are many methods of food preserva-
tion. In this manual, we will explore the dehydrating method.
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The benefits of food dehydration

Food dehydration is one of the oldest and simplest methods of food preservation.
Nowadays, it is no longer so essential; it is no longer the only method of storing food:
the refrigerator and the ability to import fresh foods from around the world allow us to
enjoy the foods we love all year round. But one can dry aliments to make them last a
long time. The benefits and advantages of drying are countless in many ways.
One of the benefits is to find yourself prepared in emergencies and disaster situations,
where you may find yourself temporarily on your own. For example, when floods, land-
slides, and earthquakes happen; when rock falls make roads impassable; when ava-
lanches isolate a country from the outside world; when heavy snowfall blocks traffic
routes and store supplies; when a power outage paralyzes communication and food
refrigeration; when a pandemic arrives unexpectedly and disrupts the global order as
happened with Covid-19. In these cases, self-protection and personal responsibility
play an important role. Those who take the proper precautions for themselves and their
fellow humans and have the necessary knowledge can help themselves and more cal-
mly get through the critical phase until help arrives or the emergency ends.
Most dangers can be avoided, or harmful effects can be kept within limits by acting
sensibly. Self-protection also includes being well prepared at home for possible disa-
sters. There should be no shortage of drinks, food, and essential consumer goods for
daily use. An excellent method of having a food supply is precisely preserving it throu-
gh the food dehydration method.
Through this method, foods concentrate their natural flavors and sugars and taste
more vibrant and sweeter. In addition to giving foods a more intense flavor, dehydration
fully preserves the mineral and vitamin content of foods. In addition, dried foods are
considered a healthy supplement to our diet.
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According to a report by the Food and Agriculture Organization of the United Nations,
about one-third of all food produced for human consumption is lost or wasted each
year globally while, in Europe, about 20 percent of all food produced is wasted. Food
waste raises ethical and economic issues and hurts the environment. It is therefore es-
sential to develop innovative packaging materials that maintain or extend the shelf life
of food to reduce food waste.
The globalization of markets ensures the constant availability of food resources, re-
gardless of the production date. The innovation of products and processes through the
entire agrifood chain enables the production of foods with improved shelf-life, organo-
leptic quality, value nutrition, safety and wholesomeness. Dehydration significantly in-
creases shelf-life. It is one of the most environmentally friendly ways to preserve food:
modern electric dryers are designed with a strong focus on energy conservation and
require modest amounts of electricity since they run on air!
You can create your emergency reserve if you buy food in season, preferably at mar-
kets and zero-mile. If you buy at harvest times, fruits and vegetables are much higher
quality, and you will respect nature’s cycles.
Dehydration is the best method for preserving organoleptic characteristics, especially
food’s nutritional components. In fact, in this way, no chemical intervention is used, and
no preservatives or harmful substances come into contact with the food. You just remo-
ve the presence of water to prevent the oxidation of food and promote its preservation
over time. Zero harmful substances: for every dehydrated food, we will always know
that we never use chemicals, preservatives, or pesticides that cause significant health
problems.
Dehydration is an economical and environmentally friendly method of food preserva-
tion: in fact, natural drying uses no energy resources and reduces your environmental
impact
A dehydrated product can be stored without the need for cold storage and without the
costs of preserving in oil, pickled, or salted. In addition, a pantry full of produce provi-
des economic benefits.
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One of the main advantages of dehydration is the improved shelf life of products. Once
dehydrated, fruits, vegetables, mushrooms, spices, and herbs retain their characteri-
stics for months, sometimes years. Indeed, this is why drying has been so successful,
especially in past centuries when the chances of preserving the crop were less than
now.
The practical consequences of the weight and volume loss that comes with dehydra-
tion are, for example, the marked reduction in bulk. Let’s try keeping 2 kilograms of
strawberries in the refrigerator, or let’s try dehydrating them and storing them in an
airtight container...Aside from the great convenience of not having to leave it in the fri-
dge, freeing up space, and increasing shelf life, we will see that we can cram all the
contents that used to take up much more space in a relatively small container. In ad-
dition to less volume and weight, portability is also increased. It is of particular interest
to athletes and lovers of outdoor activities, but it can also be interesting just to take a
snack to the office or school. More importantly, it can be advantageous if you are in an
emergency.
Let’s try putting some apples, bananas, and strawberries in a backpack and go for a
hike. Fruit is an excellent source of nutrition, undoubtedly good for recharging your
energy during the walk. Still, surely you will feel the weight of fresh fruit, and what’s
worse is that hours and hours of moving will probably turn the fruit into a jam that will
litter your backpack. We will not have these problems with the same amount of dehy-
drated fruit. The backpack will be light, won’t get dirty, and the portions will be easy to
eat without getting dirty or having to stop-surely a better solution!
Dehydration is a simple and intuitive method that anyone can use. You just need to get
familiar with thicknesses and drying times for any product to be preserved at its best.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 17

Dehydrating requires no special skills and does not involve reading long, complex in-
struction manuals. Anyone who knows how to use a knife will discover in dehydration a
fun and easy way to simplify household economics without sacrificing natural nutrition.
Dehydration is a quick and practical way to be able to always get the best out of our
produce. In principle, without special equipment, foods can be dehydrated simply by
prolonged exposure to the open air. In particular, if you want to dry herbs, you can sa-
fely do so without machinery. If you’re going to dry foods but do not have a dryer, you
can use the oven. Set the function for ventilated cooking and leave the door open to
allow air circulation. Very high temperatures are not necessary to dry foods; however,
with temperatures between 30 and 60 degrees, drying succeeds perfectly.
Dehydration is a food preservation technique. It removes liquids from food by
subjecting it to a heat source. The water present in products causes mold and bacteria.
In the presence of water, microorganisms find the ideal environment to multiply. Wi-
thout water, chemical reactions are greatly slowed, and enzyme activities are absent.
Through dehydration, you create an inhospitable environment for future microbial con-
tamination. Once dehydrated, food must be sealed tightly in impermeable containers or
wrappings to prevent the food from reabsorbing water from the air.
The advantages of dehydration are many: you will be able to have a large assortment
of foods always available to you at any time of the year and from the comfort of your
home. You will finally be able to buy in bulk without worrying about the risk of spoilage
and you will save a lot of space: in the refrigerator, pantry, etc.
Also, since dehydration allows you to keep the nutrients of food intact without adding
sugars, additives, or preservatives, you will be able to eat less and have plenty of ener-
gy available with healthy food!
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There are several methods to dehydrate food.

Automatic Electronic Food Dehydrators.

An automatic electronic food dehydrator is the best appliance to dehydrate fruits and
vegetables. These appliances feature multiple shelves and do not exceed a temperatu-
re of 45 degrees. The foods stored inside are not cooked at all.
The compartments of an automatic electronic food dehydrator are removable: on each
shelf, we can place foods that will then be dried. The appliance, when turned on, emits
the hot air that allows the process to start. The temperature of an automatic electro-
nic food dehydrator never exceeds 45 degrees. The difference between cooking and
drying is noticeable. Heat tends to break down food molecules, and, at the same time,
the nutritional characteristics of food are lost. It is a different matter if you use an au-
tomatic electronic food dehydrator: the properties of fruits and vegetables remain un-
changed. Products are preserved even during the winter season.
An automatic electronic food dehydrator is ideal for those who want a food reserve rea-
dy for any emergency, easily and quickly.
The main features of the automatic electronic food dehydrators are:
On/off button.
Thermostat: allows the temperature to be set according to the type of food to be dried.
It starts from a minimum temperature of 20º up to a maximum of 130º. On the other
hand, some models, which are less advanced and accessorized, have a wheel with
three levels: ranging from a minimum temperature of 1 to a maximum equivalent to the
number 3.
Push-button panel: the most technologically advanced and newest products have a
control panel with buttons. Each button corresponds to a program and a function.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 21

Timer: each user can control how long a drying procedure lasts using a timer. Most de-
vices go up to a maximum of 12 hours. In recent years, however, you can find excellent
products on the market that allow a drying time of 30 hours.
Programs: there are several drying programs. Some are pre-set to make life easier for
the dryer user.
For sale, several automatic electronic food dehydrators can also detect the moisture in-
side the food and adjust the temperature accordingly so that it is just suitable for a per-
fect drying operation. These devices belong in a high price range because they avert
any error.
Choosing the right automatic electronic food dehydrator is difficult, especially if you are
not an expert in the field. First, one must remember that there are two types of models:
vertical and horizontal. The difference between the two types lies in the type of drying,
which in turn depends on where the appliance’s motor is positioned.
Automatic electronic food dehydrators have two types of technologies based on how
the airflow is oriented: there is the horizontal technique, which is faster and more clo-
sely mimics the natural drying procedure, although it is a household appliance; the
vertical technology, on the other hand, involves different types of drying depending on
how the food is placed on the various baskets. Foods placed close to the hot air will be
dehydrated first, less so those further away.
In the automatic electronic food dehydrators with vertical technology heat source and
fan are on same side of appliance. These products allow you to choose the food distri-
bution inside the device from time to time, even if they are more complicated to saniti-
ze. Both parts of some foods and liquids can precipitate downward, ending up on the
fan. When the air starts from the bottom and reaches the upper side of the appliance,
it can also happen that the moisture reaches the highest compartments, creating some
problems for drying foods further away from the heat source.
If you choose an automatic electronic food dehydrator with vertical technology, be care-
ful not to overload the shelves at the appliance’s bottom.
The problem does not exist if the automatic electronic food dehydrator with vertical te-
chnology has the heat source at the top e and on the lid. In these cases, the inconve-
nience associated with cleaning the appliance will also be less.
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The weak point of an automatic electronic food dehydrator with vertical technology lies
in the different propagation of hot air: the heat is not evenly distributed to all compart-
ments. Foodstuffs placed on the trays near the heat source will tend to dry out faster
than others. What to do then? You can shift the order of the trays so that hot air is di-
stributed more evenly during the drying procedure.
Horizontal delivery emit hot air according to a horizontal direction. Unlike vertical ones,
the fan and heat source are at the back of the appliance. In the former case, however,
they are located on the bottom or lid.
These products, which deliver hot air horizontally, also allow heat propagation. In addi-
tion, this procedure ensures that smells and aromas do not go to mix.
Hot air is better distributed between the trays of a horizontal device. Evaporation oc-
curs more quickly because of the fan’s position: this element is located between the
heat source and the dryer compartments. The moisture does not invade the food but
escapes from the sides.
One of the weaknesses of a horizontal dryer is its size. These appliances are bigger
and bulkier than vertical products. Vertical dispensing dryers are also less expensive
and have smaller dimensions. The latter models are especially recommended for those
who intend to dry smaller quantities of food at a non-regular cadence.
Horizontal dryers manage to pass air inside the appliance through a kind of tunnel in
the shape of a square or rectangle. In this tunnel are placed the various compartments
suitable for drying. On the market, thanks to new technologies, there are pure dryers in
which air reach the shelves through a unidirectional movement. This way, heat will be
evenly and steadily distributed and moisture will be released outside.
But not all horizontal dryers work in the same way. Some of these devices cause the
air inside the compartment to propagate in a mixed, non-uniform, unidirectional motion.
Therefore, heat is put into circulation more randomly, and as a result, some compart-
ments will be less reached by hot air than others. Some of these appliances cannot
even remove moisture easily. The most common risk? Indeed, some products can go
through mold and oxidation.
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To ensure proper moisture disposal, we need to set the appliance at a higher tempe-
rature than intended. This could, however, affect the nutritional characteristics of the
food, which would gradually be lost. The automatic electronic food dehydrator is a pro-
duct that works at a low temperature because it reproduces natural drying.
Our suggestion is to avoid dryers that are not capable of removing moisture despite
presenting a horizontal airflow. Holes on the sides of the appliance are also helpful.
In conclusion, we could say that the best dryers are those characterized by horizontal
and unidirectional flow technology. These appliances ensure that heat is evenly and
consistently propagated, providing fast drying. Moisture is totally and continuously re-
moved: there is no mixing of odors inside the device. In the dryer we can also put va-
rious kinds of foods: the important thing is to arrange them on different shelves.
The temperature does not exceed 45º since you will not have to cook the food but only
dry it for proper storage, and this is an important aspect from a nutritional and econo-
mic point of view. The automatic electronic food dehydrator is versatile: you can place
solid and liquid products in the device.
Fans play a crucial role in removing moisture traces in dehydrated foods. Moisture is
a significant obstacle to evaporation. Dryer fans serve to circulate air constantly and
evenly among the various compartments, thus ensuring equal drying of all foods distri-
buted on the trays.
Dryers can have different power ratings depending on the model we purchased. There
are products with a minimum power rating of 125 watts and others that go up to 1000
watts. The more innovative and larger items usually need a higher woltage so that hot
air is circulated in a larger appliance, then dehydrating many more foods than standard
models.
The automatic electronic food dehydrator’s wattage is directly proportional to the type
of appliance’s volume and the quantity and size of its trays. There are, however, also
small-sized dryers that have a higher power output.
These products are an excellent alternative for preppers living in an area where it is im-
possible to dry food by other methods.
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In summary, the pros of dryers are that they offer a controlled environment to regulate
temperature and limit environmental contamination; they are not dependent on weather
conditions; they are efficient for rapid drying of juicy foods such as tomatoes, fruits, and
meats; they are easy to use; and foods are processed to ensure consistent quality.
The cons, on the other hand, are that they can be an expensive investment; they have
limited capacity and depend on electricity, and they are not practical for a post-SHTF
world.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 25

Diy Off-Grid Dehydrating Systems.

If you are unsure if you want to invest in a commercial dehydrator, if you need more
space, or if you want an alternative to dehydrate food without electricity, then you can
inquire about alternative models of survival food dehydrators. The pros are that they
work even after SHTF, do not require electricity, and require minimal maintenance.
The cons are that they require some construction knowledge, can cause inconsistent
drying, require frequent food rotation, or require periodic attention.

Solar Powered Dehydrators.

The most widely used off-grid food dehydration systems are conceived to use solar
energy.
Most DIY solar dehydrators feature a chamber or box designed to absorb sunlight and
trap heat while allowing airflow through the unit. It is rather easy to learn how to build.
There are two types of solar dehydrators:
Indirect solar dehydrators: These solar dehydrators collect heat from the sun and tran-
sfer it to an enclosed area where food is placed to dry.
As the name implies, the foods do not receive direct U.V. rays from the sun. However,
the drying chamber heats up more than a direct solar dehydrator, which means that the
foods dry faster on average.
Direct solar dehydrators: they are pretty simple, direct devices that dry foods under the
direct, concentrated heat of the sun’s rays. These models offer more excellent food
protection and shorten drying time than simple sun drying. The inconvenience of a di-
rect solar dryer is that the sun’s UV rays are presumed to cause more substantial nu-
trient loss in food.
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A DIY solar dehydrator is a smart and environmentally friendly choice. Beyond the few
items needed to make it, it can often be constructed from scrap or salvaged materials,
such as old wooden planks. In addition, this device does not affect utility bills at all be-
cause it runs on solar power.
If the various elements wear out over time, it is easy to salvage or remake them from
scratch. On the other hand, commercial dehydrators require reordering parts with in-
creased costs and waiting time.
What does a DIY solar dehydrator consist of?
A drying chamber to arrange the dehydration nets, made of wooden planks or reclai-
med materials, is equipped with a door.
Drawers to arrange the foods to be treated.
Close-meshed nets for mosquito nets.
Holes for air inlet and outlet, preferably closable to regulate internal temperature.
Dark elements for the base of the sun catch chamber.
Transparent polycarbonate materials for the part enclosing the drying chamber and/or
the capture chamber.
Thermometer to measure the temperatures reached.
It is important to use health-safe materials. Therefore, avoid parts painted with pro-
ducts whose origin is unknown or materials that could release substances harmful to
the body. The high temperatures reached in the solar dryer could cause the transfer of
these products from the components used to the food to be dehydrated.
The shape and size you give your DIY solar dehydrator do not matter, as it does not
affect its functionality. Also space is very important. The design to be built will be very
different if you have a garden or a large terrace than if you have the more restricted
space offered by a small balcony or window. If you are planning to build a rather large
model, also think about how you can move it rapidly from one location to another: in
this case, you may want to equip the structure of your solar dehydrator with casters as
well, which will make it easier for you to place it.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 27

Like any system, DIY solar dehydrator has its pros and cons. This method undoubte-
dly allows you to dry food without wasting energy completely naturally. Unfortuna-
tely, depending on good weather affects the dehydration time. The solar dehydrator
works even on cloudy days but at a different temperature than on sunnier days. This
drawback does not occur, however, with electric machines, in which by setting tem-
perature parameters, these remain constant throughout the treatment time. DIY solar
dehydrators are, moreover, bulkier and require their own space.
The costs of creating a DIY solar dehydrator are highly variable and depend on the
type of materials used, as well as the size of the dehydrator. However, compared to
electric dryers, the cost-effectiveness is clear, especially because, once you have fini-
shed building your solar dryer, you will not have to spend any more money.

Wood-Fired Dehydrators. Diy electric dehydrator.

Wood-fired dehydrators are very practical Instead of buying a commercial electric

for people who live in places where the dehydrator, you can design and build one
weather is cold and use wood heat. yourself.
To dehydrate foods with wood heat, you If you have a do-it-yourself attitude, buil-
do not need a special dehydrator: simply ding it will allow you to make it the exact
hang some foods over the wood stove to dimensions you need. You can also adjust
take advantage of the heat. You can also it to electrical specifications that would
make improvised drying racks using com- enable it to work with off-grid systems of
mon household objects to take advantage limited capacity.
of the residual heat from heating your hou-
se, wood stove, greenhouse or workshop
when the weather turns cool or the days
get shorter.
28 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS

Sun Drying.

Sun drying is a preservation method that has been used since ancient times and is still
used in various parts of the world today. This method was used in Egypt and Mesopo-
tamia as early as 4,000 B.C., and in the Middle East as early as 12,000 B.C. It is said
that the Romans also had a special corner for foods stored in the sun, such as dried
fruits.
Indians are also familiar with sun drying: it has always been an essential part of Indian
cuisine. In the olden days, when electricity and transportation were lacking, sun drying
helped to preserve foods longer.
Sun drying involves a simple reaction of the sun’s heat with food. Because the slow
and steady sun-drying method, the interesting and unique flavors it imparts to sun-dri-
ed foods can be very different from those of fresh foods. This is why sun-drying is a
popular cooking method even in the highly modernized kitchens of the global world in
which we live today.
Sun drying is a relatively inexpensive and low-investment process and is also envi-
ronmentally friendly. It is also an great way to store food in an emergency when other
methods are not available.
However, this method also has some disadvantages. First, the temperature cannot be
controlled, and food may tend to overheat. In addition, the sun-drying process involves
heavy dependence on unpredictable weather conditions. Fruit’s acid content and high
sugar make outdoor drying safe when conditions are favorable.
Warm, dry, breezy days are best for drying fruit outdoors. A minimum temperature of
85ºF is required, with higher temperatures. It takes several days to dry foods outdoors.
Because the weather is uncontrollable, drying fruit outdoors can be risky.
You can sun-dry meat, fish, and any vegetables; just be careful to protect the food from
flies, dust, and other environmental contaminants. The advantages of sun drying are
that no special equipment is nee1ded and it will work post-SHTF.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 29

Air Drying.

This method is almost identical to sun drying but differs in that it takes place indoors,
in a well-ventilated attic, room, or porch. In warm climates, where humidity is relati-
vely low, you can place the food in a warm, shady area that receives plenty of bree-
zes. Avoiding intense U.V. rays results in slower drying but generally produces a more
“complete” dehydrated product. Vitamin and mineral content is less affected by the
drying process. This is especially important when dehydrating medicinal plants, herbs,
and spices. You can easily build or purchase a practical hanging rack for air drying.

Smoking.

Smoking is a natural food dehydration method that every prepper should know. It helps
preserve meat, fish, and cheese, but it does not work well with fruits and vegetables,
as the smoke strongly alters the food’s flavor. In a post-SHTF world, a prepper ne-
eds to know how to preserve meat naturally and without electricity. For optimal cold
smoking, one must avoid cooking the meat. It is necessary to keep the temperature
below 90º Fahrenheit. You can also smoke “hot”; in this case, the temperature must
be at least 160º. Smoking has preservative properties that cure the food and protect it
from environmental contamination, and the constant low-grade heat reduces moisture
levels. This will result in well-preserved and “stable” meat at room temperature that can
be stored for at least a year. The pros of this method are that it will work even post-
SHTF; it imparts a special flavor to food and requires minimal equipment investment.
The cons are that it is time-consuming and does not work for all types of food.
30 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS

Freeze Drying.

In sun drying, one operates on the temperature of the heated air that is passed through
the food to be dehydrated. Compared with hot drying, cold dehydration is an innovati-
ve, energy-efficient technology that gently preserves organoleptic properties, aromatic
substances, and color.
In freeze drying, air is first dehumidified and then heated to a temperature ranging from
20°C to 50°C, depending on the food to be processed.
So in the first case, we operate with hot air that is not dehumidified; in the second case,
however, dry air allows us to dehydrate the food at lower temperatures.
As the dried air passes through the food to be dehydrated, it takes more water with it
than the non-dehumidified air. As a result, cold dehumidification results in less dwell
time of the food in the drying chamber with less quality degradation of the food.
The lower temperatures used in the cold system minimize the denaturation of all those
substances that are not very stable to heat, first and foremost the food’s vitamins.

Oven Drying.

An alternative method to dryer devices is oven drying. Turn the oven on low and arran-
ge finely chopped fruits, vegetables, or meat on a baking sheet or directly on interior
shelves. Remember to check the food periodically as it dehydrates. The advantages
are that you do not have to invest in new equipment; it is a controlled environment and
is not dependent on weather conditions; if you use a gas stove, you do not consume
electricity. The disadvantages are that it is a controlled environment, and you have to
check and turn food to get even drying; if the oven is electric, there can be a high finan-
cial expense.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 31
32 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS

What you should or should not dehydrate

One of the most frequently asked questions is “what foods can be dehydrated?” and
also “what foods cannot be dehydrated?” These are important questions for anyone
interested in purchasing a home dehydrator to preserve their food, or those who have
recently purchased one, or even those who want to use DIY food drying methods.
Many foods, such as fruits, vegetables, meat, fish, fruit leather, jams, yogurt, sauces,
herbs, syrup, honey, and even pet food, can be dehydrated. Dehydration works by re-
moving water from foods; this means that oil-based foods or those higher in fat do not
dehydrate well. Foods that cannot be dehydrated are avocados, milk, peanut butter,
and butter.
Fruits that can be dehydrated include: cranberries, raspberries, blueberries, blackber-
ries, strawberries, bananas, oranges, lemons, pineapples, apples, cherries, grapes,
peaches, plums, pears, rhubarb, mangos.
Vegetables that can be dehydrated include: bell peppers, peas, squash, kale, leafy
greens, onions, zucchini, potatoes, tomatoes, carrots, corn, pumpkin, celery, broccoli,
mushrooms, green beans.
You can douse foods that tend to darken when left exposed, such as apples, bananas,
and pears, with lemon juice before drying them. The lemon will not change the flavor
but will help keep
You should blanch foods such as onions, carrots and potatoes before beginning the
dehydration process. Dehydration does not kill bacteria, so use only healthy fruits and
vegetables and clean them before dehydrating.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 33

Peel and cut fruits and vegetables into uniformly sized portions and arrange them in an
even layer on the tray. Cutting fruits such as grapes and blueberries is essential becau-
se they have thick membranes that make it difficult to release water and high in sugar.
Meats that can be dehydrated include: fish, ground beef, deli meats, chicken, jerky
Raw meat can be dehydrated if it reaches a temperature of at least 160 º Fahrenheit,
then maintaining a temperature of 130-140º Fahrenheit. However, pay attention to
subjecting it to further heat treatment, such as baking, frying or grilling, before consu-
ming it. To store dehydrated meat, you need an airtight container such as a glass jar or
mylar bag with an oxygen absorber or other airtight container with a lid that keeps the
meat completely free of air, as moisture promotes the growth of bacteria.
Dehydrating sauces is very easy because they take very little prep work. Common sau-
ces that can be dehydrated include: BBQ sauce, pizza sauce, tomato sauce, ketchup,
mustard, spaghetti sauce, Alfredo sauce.
Dehydrating herbs is very easy and fast. The herbs must first be washed with fresh wa-
ter and then laid out in a single layer. Dehydrating herbs can take 1 to 4 hours at a tem-
perature of 95°F to 115°F. Dried herbs have a much longer shelf life and can be used
instead of fresh herbs in recipes.
The most common herbs to dehydrate include: oregano, rosemary, thyme, mint, sage,
basil.
Dehydrating syrup eliminates the syrup crystallizing. You can dehydrate many diffe-
rent types of syrup including: corn syrup, agave syrup, molasses, maple syrup, honey.
Dehydrating honey ensures an indefinite shelf life.
34 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS

Foods not suitable for dehydration are:

Avocados
Avocados are delicious and are also rich in nutrients. Unfortunately, being very high in
fat, unusual for a fruit or vegetable, dehydrated avocados produce a leathery, poor-ta-
sting end product and spoil very quickly.
Olives
Dehydrated olives do not taste good and don’t last long.
Butter
High fat content prevents butter from being effectively dehydrated.
Milk
Sometimes it is possible to dehydrate low-fat or 1% milk, but it can be tricky. When milk
is exposed to the high heat of the dehydrator, much of its nutritional value may be re-
moved.
Eggs
It is not recommended to dehydrate eggs because it can be difficult to use them later.
You may get good results if you can dehydrate them when the yolks are broken and
scrambled (into a slush-like mixture). Dehydrating or freezing eggs in this way can
usually be eaten later as scrambled eggs.
However, you will not be able to dehydrate eggs to use in an omelet or other breakfast
dishes. Also, using them in most baking recipes will not be possible.
Nuts
Nuts also have a high fat content that makes them unsuitable for dehydration.
Cheese
It is possible to dehydrate cheese, but pay attention as it contains a lot of fat.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 35

Best Foods to Dehydrate for Prepping.

Preppers’ goal is somewhat different from those simply looking for a way to extend the
shelf life of food or prepare healthy snacks. Some preppers have bountiful harvests from their
survival gardens.
Many are looking for a way to manage all the food purchased in bulk at a significant discount.
The most important aim is to obtain maximum food shelf life.
The best vegetables to dehydrate are: garlic, carrots, potatoes, artichokes, bell peppers, onions,
mushrooms, squash, zucchini, and tomatoes.
All of these vegetables, when correctly dehydrated, have an extraordinarily long shelf life and
can be used to make an uncountable variety of sauces, gravies and soups.
If you have a survival garden, most of these vegetables are easy to grow and produce bountiful
harvests.
Fruit is one of the best foods to dehydrate as a snack but unfortunately, not all fruit is suitable
for long-term storage for more than a year. Pay attention to studying the ideal shelf life of each
fruit and rotate them in your pantry to prevent them from going off.
Here are the fruits that dehydrate best and are often used in snack and dessert recipes: peaches,
grapes, bananas, pineapple, apples, plums, pears, mango, blackberries, raspberries, blueberries,
strawberries, blackberries.
As we mentioned, for preppers, the goals are a little different when it comes to dehydrating fo-
ods. Having a pantry full of dehydrated fruits and vegetables is good, but it is important to have
something more substantial to get through the tough times of SHTF.
A prepper should be sure to dehydrate two types of foods and keep aside in the survival food
stash. These include:
Lean meats
If you want to dehydrate meat to preserve it for a long time, it must be lean, such as beef, chi-
cken, and pork. You can dehydrate meat jerky style, or you can pre-cook it and then dehydrate it
for use in instant survival meals.
Pre-cooked grains and legumes
You can cook rice, pasta, and beans of all kinds and then dehydrate them. These are incredibly
convenient foods to have on hand and form the basis of emergency rations.
36 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 37

Knife
A good sharp knife and a good cutting board are useful in your dehydration journey.
A dehydrator with a temperature gauge can also be very useful. It does not need to be
large and luxurious.
Dehydrating mats/fruit leather sheets
Your dehydrator may have them, but if it doesn’t, you can build your own, use a substi-
tute or invest in ones that fit your machine.
Canning jars.
Commercial glass jars with tight-fitting lids or spaghetti sauce jars, sauce jars, etc., or
plastic containers.
Mylar bags.
Regardless of the container you choose to use, storage of dehydrated foods must be
airtight. There are many options, so find the one that is right for you.
Remember to choose a container of similar volume to the amount of food you want to
store.
38 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS

Dehydration Temperatures
It is important to dehydrate foods at the correct temperature: if the temperature is too
low, you risk leaving the food in the”danger zone”for too long, with the risk of bacterial
growth; if the temperature is too high, you risk hardening.
Hardening occurs when the outside of the food dries out too quickly and forms a hard
shell around the outside, which prevents the inside from dehydrating properly, trapping
moisture inside that can cause mold and spoilage during storage.
Here are dehydration temperature guidelines for different types of foods:
145°F Pre-cooked meats
160°F Meat, seafood
165°F Poultry
145°F Cereals
95°F Herbs
125°F Vegetables
135°F Fruits
125°F Beans and lentils

Temperatures vary widely, so it is important to group foods appropriately if you are dehydrating
more than one type of ingredient simultaneously. Increasing the heat is ineffective if you need to
speed up dehydration. Instead, cut foods into thinner/smaller pieces or load less into the dehy-
drator.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 39

How to Prepare Food for Dehydration.

Instant Survival Meals

Preparing instant survival meals with all that dehydrated bounty is one of the best
preps you can make.
Once you have choose the foods to be dehydrated, you can start the preparation befo-
re you begin the dehydration process.
Inspection:
Even if the food was inspected at the time of purchase, you should examine it carefully.
Washing:
All raw materials should be washed thoroughly. External surfaces can be contaminated
with potentially dangerous microorganisms from various sources, such as birds, in-
sects, rodents, grazing animals (in windy weather), the soil, and equipment during har-
vesting and shipping processes. Washing should be done with potable water. This pre-
vents contamination, which would occur if the water were impure at the washing stage.
Thoroughly clean and dry all surfaces and equipment. Hands are a major contributor
to the spread of infection and contamination, so be careful you keep them clean at all
times.
To achieve uniform dehydration, make sure that the foods are of uniform size. Since
they are small in size, you do not have to do anything about foods such as corn or
peas.
But it is important to cut everything into uniformly shaped sizes for larger fruits and ve-
getables.
For slicing, a mandoline is useful to get an uniform thickness and complete the task
rapidly. An egg slicer is good for smaller objects, such as mushrooms and strawber-
ries, or larger ones, such as bananas and zucchini, if they are first divided into smaller
sections.
Before dehydration, you can make treatments on fruits and vegetables to maintain co-
lor and flavor, improve rehydration time and texture, and increase shelf life.
40 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS

How to Prepare and Dehydrate Fruits

Soaking fruit in an ascorbic acid solution helps prevent browning. Mix 1 teaspoon of
ascorbic acid powder in two cups of water and soak sliced fruit for 3-5 minutes before
draining.
Thinly slice fruits such as strawberries, kiwis, bananas and apples; chop fruits such as
pineapples and apples; and leave whole fruits such as blueberries and raspberries,
blueberries or you can puree and dry them into fruit hides.
Be sure to wash the fruit thoroughly you decide to dehydrate with the peel on, as most
of it has a coating. To break down the peel and promote better dehydration, you have
to carry out a process called “checking”: blanch in hot water and then soak in ice some
fruits, such as whole blueberries, grapes and cherries.
Dehydrate fruit in a single layer (no overlapping!) at 135ºF. The drying time varies gre-
atly depending on the specific fruit.
Fruit is dehydrated when it becomes leathery and is no longer sticky. If you cut some
pieces in half and squeeze them, no moisture should come out.
Let the fruit cool and then condition it before storing.

How to prepare and dehydrate vegetables

For vegetables: blanch or steam. Blanching (soaking food in boiling water and then
quickly cooling in cold water) or steaming can help vegetables retain their color and re-
duce rehydration time.
Most vegetables should be thinly sliced (~⅛” thick) or cut into small pieces.
Dehydrate vegetables at 125º F until they become crisp or hard. This will take 4 to 12
hours, depending on the vegetable, size, dehydrator, dehydration load, the humidity of
the house, etc.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 41

How to prepare and dehydrate meats

Lean meat can be dehydrated if it is cooked to a safe temperature (160ºF for beef or
165ºF for poultry) and then dehydrated at 145ºF until completely dry.

Ground Meat
Ground meat rehydrates best when mixed with breadcrumbs or ground oats. You can
also add dried spices. Cook the beef and breadcrumb mixture in a nonstick skillet over
medium-high heat, breaking it up with a spatula into fine crumbs. Once cooked (the
beef should reach a temperature of 160°), remove it from the heat and cut it into chun-
ks.
Spread evenly on mesh dehydration trays and dehydrate at 145F for 6-12 hours. While
drying, pat the meat dry with a paper towel to absorb the fat.
Chicken
Pressure-cooked chicken will give the best rehydration results. Cook the chicken at
165ºF, shred it, rinse it and pat it dry with a paper towel. Spread the chicken in an even
layer on the dehydrator mesh sheets. Dry at 145ºF for 6 to 12 hours, until completely
dry. While drying, pat the chicken dry with a paper towel to absorb the fat.
Ground turkey
Ground turkey rehydrates best when mixed with breadcrumbs or ground oats like
ground beef.
Cook the turkey in a nonstick skillet over medium-high heat, reducing it to crumbs with
a spatula. Once cooked (the poultry should reach a temperature of 165°), remove it
from the heat and cut it into chunks. Wipe dry with a paper towel to remove fat.
Spread evenly on mesh dehydration trays and dehydrate at 145ºF for 6-12 hours, until
tough and dry.
42 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS

How to prepare and dehydrate grains, beans and Pasta

Cereal and rice
Cook rice and cereals in water. Rice rehydrates best if cooked just al dente. Dehydra-
te at 145° for 6-12 hours until completely dry and hard. Set this temperature because
a type of bacteria (B. cereus) can cause food poisoning and thrives on rice cooked at
temperatures below 135°.
Beans and lentils
Canned beans dehydrate and rehydrate better. You can cook lentils on the stove until
tender, or you can use canned lentils.
Pasta
To dehydrate pasta, cook it as usual, then drain and spread it evenly on the trays of
your dehydrator, avoiding overlapping as much as possible. Dehydrate at 135ºF until
dry and crumbly, 6 to 12 hours.

How to prepare and dehydrate herbs

Clean the herbs with a small brush to remove dirt and soil remnants, wash gently with
a sponge and cold water, and wipe carefully with paper towels.
To dry them, gather the herbs in small bundles about the same size, and arrange the
bundles upside down, preferably in a paper bag, to speed up the process. The her-
bs can also be placed on a tightly woven net or grate so that there is air passage on
both sides. Keep them away from moisture and direct sun, picking them when they are
crumbly and dry, but they should not crumble! However, this method, although natural,
is subject to long and variable times, depending on weather conditions.
To facilitate and speed up the timing of drying herbs, we can therefore resort to the
electric oven and microwave, the former to be set at a maximum temperature of 35º,
the latter at full power. These are two faster approaches, but they risk partially losing
the organoleptic properties and aromas of the herbs themselves.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 43

Rehydrating Dehydrated Foods

The rehydration process requires water, heat and time. You can figure out how much
water to add back to the dehydrated food by weighing it before putting it in the dehy-
drator, then subtracting the dehydrated weight: this number is the amount of water you
need to add during rehydration.

The three main methods of rehydrating food are:

Soak & simmer: it is the fastest method but uses more fuel. Add the flour and water
to the pot and let it soak for a while. Simmer the meal until it has rehydrated. Turn the
heat down toward the end to prevent burning.
Soak, Simmer & Set: This method takes a little longer but uses much less fuel than the
previous method. Add the flour and water to the pot and let it soak for a while. Then co-
ver and bring the gruel to a simmer for a few minutes before turning off the heat. Allow
the food to rehydrate, stirring after 10 minutes. Then, simmer the gruel until it has rehy-
drated. Turn the heat down toward the end to prevent burning.
Boil in bag: if you pack meals in mylar bags with a temperature of 212ºF or higher, you
can pour boiling water directly into the bag, seal it and let it rehydrate (stir the food after
10 minutes). This method is the longest, usually 15-20 minutes, but sometimes longer
depending on the food and altitude. However, it is the most fuel-efficient method and
there are no pots to clean.
44 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 45

It is most important to store survival food properly to keep it for a long time. Improperly
stored dehydrated food can go bad and put you in trouble in an emergency. Dehydra-
ted food can be good for up to five years or more if properly stored.
Remember to always check the food before eating it.
Watch for these signs:
mold or fungus.
changes in color.
changes in expected texture.
strange smell or taste. If you see any of these signs, take no chances and throw the
food away.
Several factors affect the shelf life of dehydrated foods.
Moisture: It is necessary to store food in airtight containers. Temperature: The warmer
the place where food is stored, the shorter its shelf life and the faster the degradation
of vitamin and mineral content. Store dehydrated foods in a cool environment with a
room temperature of 60º (15ºC) or less.
Light: Vitamins, especially riboflavin, ascorbic acid and thiamine, degrade rapidly with
exposure to light. Store food in a dark container or dark space.
Different options for storing dehydrated food are:
Glass jars.
Use mason jars to store dehydrated foods that you will use in the short term because
mason jars are easy to open and reseal.
46 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS

Half-pint jars are good for herbs and spices, while half-gallon and one-gallon jars are
good for grains and grains. The half-gallon and quart jars can be used for vegetables,
fruits, meats and special mixtures you have prepared.
To extend the shelf life of dehydrated foods you have stored in glass jars:
Always reseal the jar after opening.
Store them in a dark place.
Sterilize and dry jars before storing foods in them.
Vacuum sealing dehydrated foods in special bags is a great way to protect them from
oxygen and moisture and to store them for the long term, for six months or more. It is a
great method because it removes all the air from the package and protects foods from
all external contaminants, such as mold and moisture. Create packages that contain
convenient portions.
For survival meals, portion the meals according to the size of your family: about 150 g
of dehydrated food per person.
Check vacuum dehydrated foods periodically to make sure the packages are correctly
sealed.
Store vacuum dehydrated foods away from light.
Store dehydrated foods in mylar bags, the preppers’ weapon of choice when it comes to long-
term food storage.
Mylar is a polyester bag that has been infused with metal. Mylar bags are nearly indestructible
and are also impervious to light, heat, gas, moisture, and most pests when properly sealed.
There is an endless variety of sizes and thicknesses of mylar bags. It is a good idea to have a va-
riety of sizes available-a bag of the right size will save you space in your pantry.
The thickness of the bag is very important, because a thicker bag will better protect food from
light and be more resistant to punctures.
Oxygen absorbers are essential for storing dehydrated foods in mylar bags because they remove
all the oxygen inside the sealed package.
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 47

Don’t forget, however, that mylar bags are not rodent-proof! This means you must store them in
a sturdy plastic container or rodent-proof box. Clearly label each bag with its contents and date
of packaging.
Remember that mylar bags help maximize the shelf life of high-fat foods, especially when sto-
red at room temperature, but will not prevent fatty jerky or dried nuts from going rancid sooner
than other dehydrated foods. Consume these foods within a year of storage.
Regardless of how you store long-term survival food, remember that the drier the food, the bet-
ter.
Condition dehydrated fruits and meats: it allows you to extend the shelf life of dehydrated fruits
and meats.
Put dehydrated foods in a plain glass jar without closing it for at least a week. Every day, check
the pot for visible signs of moisture.
If you see moisture condensing inside the jar, remove the foods and dehydrate them again.
All dehydrated foods gradually lose their nutritional value over time, so it is necessary to plan a
rotation of foods in your survival food supply.
Create a system that allows you to minimize the opening and reseal of food packages. Try
to package foods in portions that you can consume in 3 months. The idea is not to open food
packages you set aside more than once for long-term storage. Constantly inspect your survival
food cache.
48 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 49
50 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 51
52 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Hardtack

notes
Hardtack is a survival food that can keep for years. It was first popularized
during the Civil War, when soldiers did not have refrigeration or sugar avai-
lable. It is very easy to prepare.

INGREDIENTS
• 1 cup water • Skewer
• 5 to 6 cups flour • Pizza cutter or knife
• Cookie sheet
• Rolling pin

PREPARATION STEPS
1. Preheat the oven to 375º F. 8. Transfer the squares to a non-gre-
2. Pour water into a bowl. ased cookie sheet.
3. Slowly stir in the flour until a stiff 9. Use a skewer or fork to poke ho-
dough forms. les through the thickness of each
square so that the dough will bake
4. Make a ball with the dough.
well.
5. Flour the surface.
10. Put the hardtack in the oven
6. Roll the dough into a rectangle and bake for 30 minutes.
about half an inch thick with a
11. Remove from the oven and
rolling pin.
use a spatula to turn the hardtack
7. Use the pizza cutter to cut the to the other side.
dough into squares.
12. Bake for another 30 minutes.
13. Leave to cool.
ALBERT FIELDS WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS 53

Pemmicam

notes
Pemmican was invented by Native Americans. Pemmican consists of fat and meat. Native Americans
prepared it with bear or buffalo fat. Its popularity was due to its portability, preservative properties, high
calories and taste. The meat was cut into strips, dried, pulverized, and mixed with the fat. Wild berries
and salt were often added to add flavor and preserve it better. Sometimes honey and nuts were also ad-
ded. Pemmican has a long shelf life when kept cool or frozen. In the freezer it will keep for up to a year.

INGREDIENTS • 1 cup of raisins

• ¼ pound (4 ounces) of jerky • 1 cup of craisins (dried cranber-
• 2 pounds of bacon ries)
• 1 pound of suet or beef tallow • 1 cup of peanuts
• The remaining crispy, fried ba- • 1 teaspoon of Kosher salt
con from your rendering • ¼ cup of honey

PREPARATION STEPS 8. Pour the melted fat into the mix.

1. Remove the bacon fat and beef Stir it all together.
fat. 9. Add ¼ cup honey to the mixture.
2. When the bacon is crispy, remo- Stir and mix until the honey is well
ve it and drain. distributed in the mixture.
3. Pour the beef jerky into the fat 10. Pour the mixture into a 9 x 13
and fry it. aluminum baking dish. Gently
4. Remove the jerky, add it to the spread the mixture in baking dish.
dish with the crispy bacon, and 11. Freeze overnight.
set the fat aside. 12. Cut the pemmican into bars
5. Chop up the crispy dry bacon about an inch and a half wide and
and jerky. 3 inches long.
6. Combine the craisins, peanuts 13. Wrap them in wax paper,
and raisins in a bowl. place them in a resealable plastic
7. Add the processed meats and container, and freeze them until
kosher salt. ready to eat.
54 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Jerky

INGREDIENTS
• 1/4 cup Worchester sauce
• 2 pounds venison
• 1 tablespoon onion powder
• ½ cup soy sauce
• 1 tablespoon garlic powder
• ½ teaspoon Morton Tender Qui-
ck Cure • 2 tablespoons rough cracked
pepper
• 1 teaspoon chili powder

PREPARATION STEPS
Jerky will keep for many months. 6. Remove the marinated venison
1. Prepare it the night before you from the refrigerator and drain the
light the smoker. Make sure the marinade.
venison is free of fat or tendons 7. Sprinkle the venison strips with
and that it is thinly sliced. black pepper and place them in
2. Slice the meat. the smoker.
3. Put all the ingredients, except the 8. After about three hours, check
cracked pepper, in a plastic bag the dry meat. It should be almost
and mix well. sticky to the touch. Leave the
meat in the smoker for a few more
4. Add the venison and refrigerate
hours.
overnight.
9. It will take 5 to 6 hours, depen-
5. Set the smoker to a temperature
ding on the slices’ size and the
between 150 and 175 degrees
smoker’s temperature.
Fahrenheit.
10. When finished cooking, place
the jerky in a glass jar or vacuum
seal it for storage.
ALBERT FIELDS WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS 55

Biltong

notes
This is one of the best survival foods. This recipe is perfect for making a
biltong that can have a shelf life of 5 years or more.

INGREDIENTS • 2 tablespoons crushed or ground

black pepper.
• 3 kg lean beef or game meat
• Mix 100 ml Worcestershire sauce
• 2 cups brown sugar
with 5 cups vinegar and store in a
• 3 cups very coarse sea salt. bowl for use during the recipe.
• 1 teaspoon baking soda • 3 tablespoons ground coriander
seeds

PREPARATION STEPS
1. Prepare slices of meat 1 cm thi- spice mixture.
ck. Place them in the vinegar and 5. Refrigerate the meat for at least 8
Worcestershire sauce mixture for hours.
half an hour.
6. Take out the meat pieces stored
2. Mix the spices, salt, baking soda in the refrigerator and soak them
and sugar. again in the vinegar mixture for
3. Lay the meat on top of the spi- at least 15 minutes. Remove the
ces and cover it with the salt and meat slices and rinse them well to
spices. remove the salt.
4. Arrange them on a clean plate 7. Squeeze the meat pieces to re-
when all the meat slices have move all moisture.
been coated with the salt and
56 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Bannock

INGREDIENTS
• 3 Cups All-Purpose Flour • 1 Teaspoon Chopped Rosemary
• 1 Tablespoon Sugar • 1 3/4 Cup Dried Fruits (cherries)
• 1/2 Teaspoon Salt • 1 1/2 Cups Buttermilk or Sour Milk
• 1/2 Teaspoon Baking Soda

PREPARATION STEPS
1. Preheat the oven to 300º F. 4. Add the buttermilk and slowly
2. Mix all the dry ingredients except incorporate the flour.
the cherries and rosemary in a 5. Once the dough becomes firm
bowl. and doughy, you can add rose-
3. Chop the cherries and rosemary mary and dried cherries.
into very fine pieces. 6. Turn the dough out onto a floured
surface.
7. Knead the dough and add flour
until it becomes less sticky and
the cherries and rosemary are
fully incorporated.
8. Bake the bannock for 20 minutes,
until it starts to brown a bit.
57 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Peasant Bread

INGREDIENTS
• 1 good sized dutch oven • 3 cups wheat flour
• 2 TBS sugar • 1 1/2 tsp salt
• 3 cups warm water • 2 1/2 cups all-purpose flour
• 1 TBS active dry yeast

PREPARATION STEPS
1. Combine the water, yeast and 4. After the dough has risen, preheat
sugar in a bowl. the oven and a well-oiled, covered
2. Add salt and begin adding wheat pan to 450°F.
flour one cup at a time. 5. Heat the oven for about 20 minu-
3. Stop adding flour when the dou- tes and place the dough in the hot
gh has formed a ball. oven. Bake it covered for 30 mi-
nutes. The finished loaf should be
golden brown on top
58 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 59
60 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Honey Bourbon Peaches

INGREDIENTS
• 1 peach, peeled & cored
• ¼ cup hot water
• ¼ cup honey
• 3 tablespoons bourbon

PREPARATION STEPS
1. Slice the peaches ½-inch-thick. 4. Add the honey bourbon mixture.
2. Place them in a sealable plastic 5. Marinate for 4 hours.
bag. 6. Place the sliced peaches in the
3. Mix hot water and honey until dehydrator at 145°F for 12 to 16
the honey dissolves and add the hours.
bourbon.
61 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Raspberry Tuile

INGREDIENTS
• 1½ pounds raspberries
• 2 tablespoons white sugar

PREPARATION STEPS
1. Blend the raspberries and sugar 4. Pour the puréed fruit onto the par-
until smooth. chment-lined fruit roll sheet in the
2. Get rid of the seeds. dehydrator and dry at 165°F for 3
to 5 hours.
3. Blend on high speed until it liqui-
fies.
62 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Fruit leather of apricots

and peaches

INGREDIENTS
• 3 peaches, peeled and seed-
less
• 3 apricots, peeled and seedless
• 1 tablespoon sugar

PREPARATION STEPS
1. Put the apricots, peaches and 4. Pour fruit puree onto parch-
sugar in a saucepan. ment-lined fruit roll sheet on food
2. Cook over medium-low heat for dehydrator and dry at 165°F for
10 to 15 minutes. 8-12 hours.
3. Whisk. 5. Remove fruit leather and set asi-
de to dry.
63 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Spiced apple chips

INGREDIENTS
• 2 red apples • ¼ teaspoon nutmeg
• ½ lemon, squeezed • ½ teaspoon vanilla extract
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon

PREPARATION STEPS
1. Peel and core apples slice them 3. Place apple slices in dehydra-
into 1/2-inch slices. tor and dry at 145°F for 6 to 12
2. Mix lemon juice, sugar, cinna- hours.
mon, nutmeg, vanilla extract and
sliced apples.
64 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Dried pineapple

INGREDIENTS
• 2 pineapples
• 1/2 tbsp of salt
• 2 cups of water

PREPARATION STEPS
1. Peel the pineapples. 4. Put in pineapple slices and soak
2. Cut them into 1/4-inch-thick sli- them for 15 minutes.
ces. 5. Pick up the pineapple slices and
3. Pour water and salt into a large dry the surface with kitchen paper.
bowl and stir. 6. Put them into the food dehydrator
at 165 °F for 6-10 hours.
65 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Dried strawberries

INGREDIENTS
• 20 strawberries

PREPARATION STEPS
1. Clean the strawberries.
2. Cut them into 3mm-thick slices.
3. Put them in the food dehydratord
at 165°F for 6-10 hours.
66 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Dried grapefruit

INGREDIENTS
• 2 grapefruits
• 50g salt

PREPARATION STEPS
1. Rinse the surface of grapefrui- 3. Put them into food dehydrator at
ts with salt and clean them with 165 °F for 6-10 hours.
water.
2. Cut them into 1/4-inch-thick sli-
ces and dry the surface with
kitchen paper.
67 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Dried mango

INGREDIENTS
• 5 mangoes
• 200g sugar
• 2 cups of water
• 1 tbsp of lemon juice

PREPARATION STEPS
1. Peel the mangoes. 4. Seal the top of the bowl with a
2. Cut them into 1/4-inch-thick sli- plastic bag and place it in the re-
ces. frigerator for4 hours.
3. Pour water, sugar and lemon jui- 5. Pick up the mango slices and
ce into a large bowl and stir, and drain.
put in mango slices. 6. Put them into food dehydrator at
165° F for 6-10 hours.
68 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 69
70 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Beef Jerky

INGREDIENTS
• ½ cup soy sauce • 1 teaspoon salt
• 2 pounds beef eye of round
• 1 tablespoon honey
• ½ cup Worcestershire sauce

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 4. Marinate in the fridge for 12
slices. hours.
2. Mix soy sauce, Worcestershire 5. Drain and discard the marinade.
sauce, honey, and salt. 6. Place the marinated beef in the
3. Place the beef and marinade in a dehydrator and dry at 165°F for 6
sealable plastic bag and mix it. hours.
71 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Candied Sweet and

Spicy Bacon

INGREDIENTS
• 3 tablespoons brown sugar • 2 teaspoons mirin
• 10 strips bacon • 2 teaspoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons garlic chili sauce

PREPARATION STEPS
1. Cut bacon strips into halves or de into a sealable plastic bag.
thirds. 5. Mix well.
2. Set aside. 6. Marinate in the fridge for 12
3. Combine all ingredients into a hours. 5 PLACE the bacon in the
bowl. dehydrator at 165°F for 6 hours.
4. Place the cut bacon and marina-
72 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Beef Teriyaki Jerky

INGREDIENTS
• 2 pounds beef eye of round • ¼ cup pineapple juice

• ¼ cup light brown sugar • 1 garlic clove, crushed

• ½ cup soy sauce

• ¼ teaspoon ginger, grated

PREPARATION STEPS
1. Cut the beef into 5-mm-thick sealable plastic bag and mix well.
slices. 4. Marinate in the fridge for 12
2. Mix grated ginger, pineapple hours.
juice, the soy sauce, light brown 5. Drain and then discard the mari-
sugar. nade.
3. Place the beef and marinade in a 6. Place the marinated into the
dehydrator trays at 165°F for 6
hours.
73 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Vietnamese Style Beef Jerky

INGREDIENTS
• 2 pounds beef eye of round • ¼ cup brown sugar
• 3 tablespoons Asian fish sauce
• 1 tablespoon soy sauce
• 1 lime, juiced

PREPARATION STEPS
1. Cut the beef into 5-mm-thick sealable plastic bag.
slices. 5. Mix well.
2. Set aside. 6. Marinate in the fridge for 12
3. Mix lime juice, brown sugar, fish hours.
sauce, soy sauce. 7. Drain and discard the marinade.
4. Place the beef and marinade in a 8. Put the sliced beef in the dehydra-
tor at 165°F for 6 hours.
74 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Breakfast Bacon Jerky

INGREDIENTS
• 10 strips applewood smoked • 1 teaspoon ground fennel seeds
bacon • 1/8 teaspoon black pepper
• ¼ teaspoon dried sage • ¼ teaspoon crushed red pepper
• ¼ teaspoon dried thyme • 1/8 teaspoon onion powder
• 1 teaspoon light brown sugar • 1/8 teaspoon garlic powder

PREPARATION STEPS
1. Cut bacon strips into halves or 4. Sprinkle the seasoning on each
thirds. side of the bacon.
2. Set aside. 5. Place the bacon in the dehydrator
3. Combine all seasonings. at 165°F for 6 hours.
75 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Jalapeño Lime Jerky

INGREDIENTS
• 2 pounds beef eye of round • 1 teaspoon ground cumin
• 12 jalapeños, seeded • 4 limes, juiced
• 1 cup fresh cilantro • 1 teaspoon crushed red pepper
• 4 green onions, chopped • 2 garlic cloves

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 4. Place the beef and marinade in a
slices. sealable plastic bag.
2. Set aside. 5. Mix well.
3. Blend the jalapeños, cilantro, 6. Marinate in the fridge for 12
green onions, salt, crushed red hours.
pepper, lime juice, garlic, salt, 7. Drain and discard the marinade.
cumin, and black pepper.
8. Place the sliced beef in the dehy-
drator at 165°F for 6 hours.
76 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Sriracha Honey Jerky

INGREDIENTS
• 1 cup Sriracha • 3 tablespoons honey

• 2 pounds beef eye of round

• 4 teaspoons rice wine vinegar
• 1 teaspoon salt

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 4. Mix well.
slices. 5. Marinate in the fridge for 12
2. Mix honey, rice wine vinegar, the hours.
Sriracha, and salt. 6. Drain and discard the marinade.
3. Place the beef and marinade in a 7. Place the sliced in the dehydrator
sealable plastic bag. at 165°F for 6 hours.
77 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Chipotle Pork Jerky

INGREDIENTS
• 1 pound pork tenderloin • 1 teaspoon sugar
• 1 tablespoon tomato paste • 1 teaspoon garlic powder
• 1 can (7 ounces) chipotle ado- • 1 teaspoon salt
bo sauce

PREPARATION STEPS
1. Cut the tenderloin into 5-mm-thi- until smooth.
ck slices. 4. Place the sliced tenderloin and
2. Set aside. chipotle marinade in a sealable
3. Blend the chipotle adobo sauce, plastic bag.
sugar, tomato sauce, garlic pow- 5. Mix well.
der, and salt together in a blender 6. Marinate in the fridge for 12
hours.
7. Place the sliced pork in the dehy-
drator at 158°F for 6 hours.
78 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Carolina Style Pork Jerky

INGREDIENTS • 1 teaspoon chili powder

• 1 pound pork tenderloin
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground mustard
• ½ cup ketchup
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• ½ teaspoon salt

PREPARATION STEPS
1. Cut the tenderloin into 5-mm-thi- 4. Place the sliced pork and marina-
ck slices. de in a sealable plastic bag.
2. Set aside. 5. Mix well.
3. Mix garlic powder, ketchup, 6. Marinate in the fridge for 12
smoked paprika, ground mustard, hours.
onion powder, chili powder, salt, 7. Drain and discard the marinade.
and pepper.
8. Place the sliced pork in the dehy-
drator trays at 158°F for 6 hours.
79 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Beef Bulgogi Jerky

INGREDIENTS
• 2 pounds beef eye of round • 4 tablespoons brown sugar
• 4 tablespoons soy sauce • 1 tablespoon garlic powder
• 1 tablespoon sesame oil
• 1 teaspoon salt

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 4. Mix well.
slices. 5. Marinate in the fridge for 12
2. Mix brown sugar, garlic powder, hours.
salt, soy sauce, sesame oil and 6. Drain and then discard the mari-
salt. nade.
3. Place the beef and marinade in a 7. Place the marinated beef in the
sealable plastic bag. dehydrator trays at 165°F for 6
hours.
80 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Garlic Soy Jerky

INGREDIENTS
• 2 pounds beef eye of round • ½ teaspoon salt
• 1 tablespoon Worcestershire • ¼ cup light brown sugar
sauce • 4 teaspoons garlic powder
• 2/3 cup soy sauce

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 4. Place the beef and marinade in a
slices. sealable plastic bag.
2. Set aside. 5. Mix well.
3. Mix garlic powder, salt, soy sau- 6. Marinate in the fridge for 12
ce, Worcestershire, light brown hours.
sugar. 7. Drain and discard the marinade.
8. Place the sliced beef in the dehy-
drator at 165°F for 6 hours.
81 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Thai Curry Jerky

INGREDIENTS
• 1 pound pork tenderloin • 1 lemongrass stalk, white part
only, chopped
• 2 tablespoons fish sauce
• 1 teaspoon brown sugar
• 3 tablespoons Thai red curry
paste • 2 tablespoons water

• 1 garlic clove • ¼ teaspoon salt

PREPARATION STEPS
1. Cut the tenderloin into 5-mm-thi- 4. Place the sliced tenderloin and
ck slices. Thai marinade in a sealable pla-
2. Set aside. stic bag.
3. Blend together fish sauce, lemon- 5. Mix well.
grass, brown sugar, salt, water, 6. Marinate in the fridge for 12
curry paste, garlic, in a blender or hours.
food processor until smooth. 7. Place the sliced pork in the dehy-
drator trays at 158°F for 6 hours.
82 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Smoky Maple Jerky

INGREDIENTS • 1 teaspoon liquid smoke

• 2 pounds beef eye of round
• ½ teaspoon salt
• ½ cup maple syrup
• ¼ teaspoon black pepper
• ¼ cup soy sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 4. Place the beef and marinade in a
slices. sealable plastic bag.
2. Set aside. 5. Mix well.
3. Mix liquid smoke, maple syrup, 6. Marinate in the fridge for 12
garlic powder, soy sauce, salt, hours.
onion powder and black pepper. 7. Drain and then discard the mari-
nade.
8. Place the sliced beef in the dehy-
drator at 165°F for 6 hours.
83 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Jamaican Jerk Jerky

INGREDIENTS • 1 teaspoon ground allspice

• 2 pounds top round beef
• 2 tablespoons dark brown sugar
• ¼ cup distilled white vinegar
• 1 teaspoon cayenne pepper
• ½ cup fresh lime juice
• ½ teaspoon ground cinnamon
• 2 teaspoons ground black pepper
• 4 garlic cloves, grated
• 2 teaspoons onion powder
• ½ teaspoon smoked paprika
• 2 teaspoons salt
• 2 teaspoons ginger, grated
• 2 teaspoons dried thyme

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 5. Mix well.
slices. 6. Marinate in the fridge for 12
2. Set aside. hours.
3. Mix all of the ingredients. 7. Drain and then discard the mari-
4. Place the beef and marinade in a nade.
sealable plastic bag. 8. Place the sliced beef in the dehy-
drator trays at 165°F for 6 hours.
84 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Balsamic Mustard Beef Jerky

INGREDIENTS • 1 teaspoon salt

• 2 pounds beef eye of round
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 cup balsamic vinegar

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 5. Marinate in the fridge for 12
slices. hours.
2. Mix olive oil, garlic, salt, balsamic 6. Drain and discard the marinade.
vinegar, Dijon mustard. 7. Place the sliced beef in the dehy-
3. Place the beef and marinade in a drator at 165°F for 6 hours.
sealable plastic bag.
4. Mix well.
85 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Buffalo Beef Jerky

INGREDIENTS
• 2 pounds beef eye of round
• 1 teaspoon salt
• 1 cup buffalo wing sauce

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 4. Mix well.
slices. 5. Marinate in the fridge for 12
2. Mix the buffalo wing sauce and hours.
salt. 6. Drain and then discard the mari-
3. Place the beef and the marinade nade.
in a sealable plastic bag. 7. Place the sliced beef in the dehy-
drator at 165°F for 6 hours.
86 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Brazilian BBQ Jerky

INGREDIENTS • 1 teaspoon onion powder

• 2 pounds top round beef • 1 teaspoon black pepper
• 2 teaspoons dried oregano • ½ cup lime juice
• 2 teaspoons ground cumin • 4 garlic cloves, grated
• 1 teaspoon ground coriander • 1 teaspoon crushed red pepper
• 1 teaspoon salt • ½ cup olive oil

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 4. Place the beef and marinade in a
slices. sealable plastic bag.
2. Set aside. 5. Mix well.
3. Mix oregano, coriander, garlic, 6. Marinate in the fridge for 12
olive oil, cumin, onion powder, hours.
salt, black pepper, lime juice, and 7. Drain and discard the marinade.
crushed red pepper.
8. Place the sliced beef in the dehy-
drator at 165°F for 6 hours.
87 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Sweet Heat Jerky

INGREDIENTS
• 2 pounds beef eye of round • 1 tablespoon chile powder
• ¼ cup Worcestershire sauce • 4 teaspoons smoked paprika
• 4 teaspoons Dijon mustard • 1 tablespoon cayenne pepper
• ½ cup soy sauce • 1 teaspoon salt
• ¼ cup ketchup • 1 teaspoon onion powder
• 3 tablespoons light brown sugar • 1 teaspoon garlic powder

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 4. Place the beef and marinade in a
slices. sealable plastic bag.
2. Set aside. 5. Mix well.
3. Mix ketchup, mustard, smoked 6. Marinate in the fridge for 12
paprika, cayenne pepper, onion hours.
powder, soy sauce, Worcester- 7. Drain and discard the marinade.
shire, brown sugar, chile powder,
8. Place the sliced beef in the dehy-
garlic powder, and salt.
drator trays at 165°F for 6 hours.
88 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Peppered Jerky

INGREDIENTS • ¼ teaspoon white pepper

• 2 pounds top round beef
• ¼ cup Worcestershire sauce
• 2½ teaspoons black pepper
• ½ cup soy sauce

PREPARATION STEPS
1. Cut the beef into 5-mm-thick 5. Mix well.
slices. 6. Marinate in the fridge for 12
2. Set aside. hours.
3. Mix Worcestershire, soy sauce, 7. Drain and discard the marinade.
black and white pepper. 8. Place the sliced beef in the dehy-
4. Place the beef and marinade in a drator at 165°F for 6 hours.
sealable plastic bag.
89 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Smoked Salmon Jerky

INGREDIENTS
• 1¼ pounds salmon • 1 teaspoon liquid smoke
• 1 tablespoon molasses • 1 tablespoon lemon juice, freshly
• ½ cup soy sauce squeezed

• 2 teaspoons freshly ground black

pepper

PREPARATION STEPS
1. Cut the fish into ¼-inch-thick 4. Place the salmon and marinade in
slices. a sealable plastic bag.
2. Set aside. 5. Mix well.
3. Mix leomn juice, black pepper, 6. Marinate in the fridge for 4 hours.
soy sauce, molasses, and liquid 7. Drain and discard the marinade.
smoke.
8. Place the sliced salmon in the
dehydrator at 145°F for 8 hours.
90 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS
ALBERT FIELDS DEHYDRATOR COOKBOOK FOR PREPPERS 91
92 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Homemade Potato Chips

INGREDIENTS
• Freshly ground black pepper
• 1 pound small white or gold
• potatoes
• 2 tbsp canola oil
• 1 tsp kosher salt

PREPARATION STEPS
1. Peel the potatoes and cut them 4. Put the sliced potatoes evenly
into 1/8-inch slices. into food dehydrator at 172°F
2. Put the slices and some cold wa- and bake the potatoes for 10-12
ter into a large bowl and soak the hours. Check the potatoes after
potatoes for 20 min. 4 hours’ baking and then check it
every 30 min.
3. Put the sliced potatoes and other
ingredients into a large bowl and 5. When the potatoes are golden
mix them thoroughly. brown and look crispy, remove
them from the tray, let them cool
and enjoy!
93 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Corn Chips

INGREDIENTS
• 2 ears corn, husked • ¼ tsp garlic powder
• 1 cup golden flaxseed
• ¼ cup water
• 1 tsp salt

PREPARATION STEPS
1. Take off the corn kernels from the 3. Pour the pastry in the dehydrator
cobs. at 172 °F and bake the it for 10-12
2. Place the corn kernels and other hours or when it looks crispy and
ingredient in a food processor becomes stiff.
and stir until smooth and pasty. 4. When the crackers becomes cri-
spy, take it out from the tray and
let it cool.
94 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Homemade Seed Crackers

INGREDIENTS
• 1 cup all-purpose flour • 4 tbsp extra-virgin olive oil

• 1/2 cup whole grain flours • 1 cup water

• 2 tsp sugar • 1 tbsp sesame seeds

• 2 tsp salt • 1 tbsp fennel seeds

PREPARATION STEPS
1. Put sugar, salt and flour into a 4. Mix the seeds in a small bowl.
bowl and mix them thoroughly. Slightly brush some water on the
2. Add some water and oil into the surface of the dough surface, and
mixture and stir until it become a spread the seed mixture evenly
soft and sticky dough. over the dough. Use a pizza kni-
fe or other sharp knife to cut the
3. Sprinkle some flour on the table,
dough into individual crackers or
place the dough on it, use your
whatever shape you like.
hand to flatten the dough and
use a wood rolling pin to roll it out 5. Put the crackers in the dehydrator
to 1/8-inch-thick slices. at 172°F and bake the crackers
for 10-12 hours or when the edge
of the crackers becomes brown.
6. Let them cool for 5 min and tran-
sfer them to the wire rack until
they’re completely cool.
95 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Zucchini Chips

INGREDIENTS • ½ teaspoon black pepper

• 2 zucchini
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon paprika

PREPARATION STEPS
1. Slice the zucchini into ¼-inch-thi- 3. Mix well.
ck slices. 4. Place the zucchini slices in the
2. Combine all ingredients with the dehydrator at 165°F for 12 hours.
zucchini in a bowl.
96 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Ranch Carrot Chips

INGREDIENTS
• 1½ tablespoons water
• 3 large carrots, peeled
• 1 packet ranch dressing seaso-
ning

PREPARATION STEPS
1. Peel the carrots into ribbons
using a vegetable peeler and pla-
ce them into a large bowl.
2. Toss the carrots with the water
and ranch dressing seasoning.
3. Place the carrots in the dehy-
drator trays at 145°F for 8 to 12
hours.
97 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Garlic Kale Chips

INGREDIENTS • 1 tablespoon Parmesan, grated

• 4 ounces kale, chopped
• 2 teaspoons garlic powder
• 2 teaspoons olive oil
• ½ teaspoon salt

PREPARATION STEPS
1. Combine all ingredients in a 4. Store in an airtight container for
bowl. up to 1 week.
2. Mix well.
3. Place the chopped kale in the
dehydrator at 125°F for 12 to 13
hours.
98 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Almond Cookies with Chocolate

INGREDIENTS
• 1 cup almond butter
• ½ cup pistachios
• 1 cup shredded coconut
• ½ cup dark chocolate chips

PREPARATION STEPS
1. Put all the ingredients into a food thickness.
processor; blend until well combi- 4. Remove cookies from the double
ned. parchment paper.
2. Form the dough into tablespo- 5. Place onto parchment-lined dehy-
on-sized balls. drator at 160°F for 12 hours.
3. Place on parchment paper; place 6. Remove the cookies carefully
another sheet of parchment pa- from the parchment paper after 8
per on top and flatten to ¼-inch hours.
99 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Chocolate Cashew Cookies

INGREDIENTS • ½ teaspoon ground cinnamon

• 2 cups unsalted cashews
• ½ teaspoon kosher salt
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup cocoa powder
• ¼ teaspoon ground nutmeg

PREPARATION STEPS
1. Put all ingredients into a food ment paper on top flatting to
processor and blend until well ¼-inch thickness.
combined 4. Place the cookies in the dehydra-
2. Form the dough into tablespo- tor trays at 160°F for 12 hours.
on-sized balls and place them on
parchment paper.
3. Place another sheet of parch-
100 WATER BATH CANNING AND PRESERVING COOKBOOK FOR PREPPERS ALBERT FIELDS

Chai Tea Cookies

INGREDIENTS
• 1 cup all-purpose flour • 1/4 tbsp salt
• 1/4 cup granulated sugar • 1/2 cup unsalted butter
• 1/4 cup powdered sugar • 1/2 tbsp vanilla
• 1 tbsp chai tea mix, from several
• chai tea bags

PREPARATION STEPS
1. Place flour, sugar, powder, chai 3. Roll the dough back and forth
tea and salt in a food processor with your palms to form an 8 - to
and whisk until the tea is ground 9-inch strip. Wrap in plastic wrap
into a powder and thoroughly and put it into the refrigerate for
mixed with the other ingredients. 30 minutes.
2. Add some butter and vanilla to 4. Cut the dough into 1/3inch thick
the food processor and turn it on slices.
again. Keep the processor run- 5. Put the crackers in the dehydrator
ning until the dough detaches at 172°F and bake the crackers
from the edge of the bowl and
6. for 10-12 hours or when the edge
becomes a smooth. Place the on
of the crackers becomes brown.
a piece of parchment paper.
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102 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS
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104 DEHYDRATOR COOKBOOK FOR PREPPERS ALBERT FIELDS