Ultimate Dehydrator Cookbook, The: The Complete Guide to Drying Food, Plus 398 Recipes, Including Making Jerky, Fruit Leather & Just-Add-Water Meals

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The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.

  • Includes tips on selecting a dehydrator, as well as proper sanitation, storage, and rehydration techniques
  • Individual entries on how to dehydrate all manner of berries, fruits, vegetables, greens, herbs, and edible flowers include information on how to prep, dehydration temperatures, and times
  • Includes recipes for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathers
  • Includes nearly 400 recipes for cooking from your dehydrator pantry. There is an entire chapter dedicated to slow cooker recipes using dehydrated ingredients and one on dehydrated meals for backpackers and campers

  • From the Publisher

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    Pineapple-Coconut Yogurt Parfait


    Place 1 tablespoon of yogurt in the bottom of a parfait glass. Top with 1 tablespoon of the pineapple, another tablespoon of yogurt, the coconut, another tablespoon of yogurt, the remaining tablespoon pineapple, and the final tablespoon of yogurt.
    Garnish with the pineapple and coconut and enjoy!

    Makes 1 serving


    4 tablespoons plain yogurt

    2 tablespoons dehydrated steamed chopped pineapple

    1 tablespoon dehydrated shredded coconut

    2 small pieces dehydrated steamed pineapple and shredded coconut for garnish

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    Chicken Dumpling Stew



    2⁄3 cup all-purpose flour
    1⁄4 cup store-bought powdered milk
    10 cups water; 2 cups chicken broth
    2 whole skinless, boneless chicken breasts, cut into 1⁄2-inch cubes
    1⁄2 cup dehydrated cubed potatoes (if using dehydrated sliced potatoes, increase to 1 cup)
    1⁄2 cup mixed dehydrated bell pepper strips (red, yellow, green)
    1⁄2 cup dehydrated sliced carrots
    1⁄2 cup dehydrated peas
    1⁄2 cup dehydrated sliced mushrooms
    1⁄4 cup dehydrated sliced green onions
    1⁄4 cup dehydrated chopped celery
    3⁄4 teaspoon dehydrated rosemary
    1⁄2 teaspoon dehydrated tarragon


    2 cups Bisquick
    1 cup water

    Directions for the Stew:

    Whisk the flour and powdered milk together in a 6-quart slow cooker to combine. Slowly pour in the water, whisking constantly so there are no lumps. Add the rest of the stew ingredients, stir to combine, and cover. Cook on high for 51⁄2 hours.

    Directions for the Dumplings:

    To make the dumplings, mix the Bisquick and water together in a medium bowl. Thirty minutes before you’re ready to serve dinner, dollop the biscuit dough 1 tablespoon at a time on top of the simmering stew. Cover and cook until the dumplings are risen and cooked through.

    The ultimate comfort food! This hearty stew is rich and creamy, served over moist and delicious dumplings.

    Makes 8 servings