Anybody else using this method for food preservation? My wife and I began using it this year, and so far have achieved excellent results. The method reduces the weight of a product by an average of 60-90%, and the bulk by at least as much. We have rehydrated strawberries, tomato puree, zuchinni, squash, onions, peppers, and peaches so far, with excellent results. For example, 28 cups of tomato puree fits into a quart jar with room to spare. We have an Excalibur dehydrator, which is far better than the old Nesco stackable we used to have. It is well worth the expense for anyone interested in dehydrating food for long-term storage. We also got a Pro 2100 vacuum sealer, but have just acquired it, so I will update once we have used it some.
Vacuum sealing and dehydrating are the best methods I have found for preservation and storage of food. Whether you are storing up food for a "rainy day", or just tired of the canning game, this method deserves a look.
Joe, You mentioned the 3.5ml have held up well so far. How long? 1yr? 2? I may try some 3.5ml as I have more buckets now. Thanks, Nancy
I LOVE dehydrating and vacuum sealing. I also seal my beans,rice, pasta and sugar. Oh yes, my herbs. A month or so ago I read about a homemade sundryer that works well here in the high humity country. I will find the referance and post it.