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Where Can I Buy Dehydrated Food

At Harmony Foods, we sell the best ingredients for the best results. Every product we carry, from our bulk dehydrated food, to our jumbo jugs, jars, and zip pouches contains the highest quality dehydrated and dried foods you can find. Five star restaurants and luxury hotels order our bulk dehydrated food for a reason: premium quality.

where can i buy dehydrated food

When you buy Harmony Foods dried bulk foods online, you're choosing dehydrated vegan food free from heavy metals, chemicals, and pesticides. None of our bulk food online including veggies, fruits, or beans are genetically modified, and we only use BPA-free packaging.

Not only is the quality of our dehydrated food excellent, but we carry all your bulk pantry vegan food essentials. Discover a bounty of bulk dehydrated vegetables, beans, legumes, textured vegetable proteins, and specialty soups for everyday use. Unlike most pantry items, when stored correctly, bulk dehydrated food can last up to two years or more. And, because we only use the freshest, highest quality ingredients, and a special slow air-drying process, our dehydrated bulk vegan food tastes great, from the first serving to the last.

When you buy bulk food online, you save! Time and money. That's because we do all the work for you. We clean, core, and prep all of our dehydrated vegan food ingredients so they're ready to rehydrate and use.

Buying bulk dehydrated vegetables means never having to throw away fresh veggies that are past their prime. Plus, you save an average of $50 off retail on our products when you choose to buy our foods online in bulk.

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Harmony House Foods, based in North Carolina, sells dehydrated vegetablesin several size options including 1-cup (approximate) zip pouches andquart-size jars. A vegetable serving size for most of my recipes is cup, so you will get approximately four servings from a pouch or sixteenservings from a jar. You save money on the larger quantity.

Freeze dried fruit maintains its original size, whiledehydrated fruit shrinks to half or more of its original size. To getapproximately the same amount of calories as dehydrated fruit, doublethe quantity of fruit called for in the recipe if using freeze driedfruit.

Most of my freeze-dried emergency food is in the form of ingredients that are rehydrated and used just like fresh foods in the kitchen. But then again, we cook all our meals from scratch and rarely go out to eat.

Tasty without any preparation, freeze-dried fruits are some of the most accessible types of freeze-dried food. You can actually buy freeze-dried fruit at most grocery stores these days since they make amazing snacks and taste a lot better than dehydrated fruits.

I have bought Thrive life since 2013 and never Had a bad batch, for one instance with tomato powder distended can and they replaced it very quickly. Always had a good experience with the food and the company.

There are many valid reasons for purchasing bulk dehydrated or dried food, not the least of which is saving money. I'm talking about common foods that we buy often, such as rice, beans, sugar, oatmeal, pastas, instant milk, wheat and other grains.

Purchasing bulk foods is an economical way to save hundreds, even thousands of dollars over time. For large institutions, bulk purchases are a necessity, but the average family can save money every month by doing the same. Instead of paying for wasted packaging in small quantities at much higher prices, bulk food purchases make your dollars really count. Dehydrated and dried products are available in individual cans, buckets or bags.

Shelf life for bulk foods (check here for a chart) in appropriately packed cans or buckets is anywhere from 7-30 years, depending on the product and factors such as temperature, oxygen and moisture content. Kept in a cool, dark and dry environment with give the food a long shelf life.

Dehydrated food retains most of its nutritional value without the added chemicals and additives found in store-bought pre-packaged foods. As long as the bulk foods are packaged in food quality containers with oxygen absorber packets and sealed, there is no need for additives or preservatives to keep the food fresh.

Dehydration is one of the best methods of preservation and retaining the natural nutrition found in food. The loss is only 3 - 5% making this method of food preservation a good choice for natural, healthy eating.

These foods are usually packaged without any seasoning or additional ingredients. The exceptions would be soups, stews and complete meals, which do contain multiple ingredients and can be used without adding anything.

Most dehydrated products used for food storage are single ingredients. For example, rice. It's the same rice that you can buy in the supermarket so the taste is what you are used to on a regular basis.

Dehydrated foods require cooking and seasoning. Cooking times vary, but most are added to hot boiling water. You can also do "thermos cooking" by adding boiling water to a thermos, adding ingredients and letting it sit for a couple of hours. Just forget about it, it will cook itself. This will cook the food slowly using the minimum amount of energy.

Stovetop cooking is easy too. Add the ingredients to boiling water and let it cook until tender. This varies from a few minutes to a hour or so, depending on the product. Whole grains and legumes, such as rice, beans and wheat take the longest, while potatoes, par-boiled rice and other products like pancake mixes are the easiest and shortest cooking time. By adding water, you're rehydrating the food back into it's original natural state before dehydration, but it's still "raw". It still needs to be cooked until tender.

Most dehydrated food will benefit from adding seasoning. Rice doesn't taste like much until you add something to it. You can use anything: dehydrated vegetables, TVP (textured vegetable protein}, a meat substitute, real meat, potatoes, whatever you want and seasoning, such as salt, pepper, Tabasco sauce, garlic, or even ketchup.

Pound for pound, and dollar for dollar, dehydrated food costs less than freeze dried food. Nothing comes close to the value of dehydrated food, not even store bought canned food. A single can of dehydrated green beans, for example, represents 27 cans of canned green beans, which take up a whole lot of space and is mostly water.

We've found that if the the lid is put on or the Mylar bag closed, the food will last several years past the date it was opened. By placing the lids back on and keeping the humidity, moisture and bugs out, the food will last a long time. When you need some food, scoop out what you need and close the container.

As with all food storage, dehydrated bulk foods are best stored in a cold (or cool) dark place out of direct sunlight, preferably at a constant temperature with little moisture. Keep it away from flooding basements or put it on pallets or shelves.

Dehydration is one of the oldest methods of preserving food. While our ancestors relied on the sun to dry food, today we have commercial equipment and home appliances that can remove bacteria-forming moisture. This process preserves food for much longer than its ordinary shelf life.

You can dehydrate your own fruits, vegetables, herbs, and even meat in an oven or specialty food dehydrator. Many dehydrated foods are available in stores as well, though watch out for added ingredients like sodium, sugar, or oils.

Dehydrating food can save you money, reduce food waste, and speed up your cooking. You can also add seasoning or spices to food as you dry it, stocking your kitchen with healthy, easily portable snacks.

Dried fruits and vegetables could play a role in reducing the risk of some cancers, including pancreatic, stomach, bladder, and prostate. While research is ongoing, scientists think the drying process activates chemicals in foods that help prevent cell damage linked to cancer.

Because the dehydration process concentrates calorie and sugar content, dried foods can offer a more effective energy boost than other snacks. Research shows that nutrients in dehydrated food are also more easily absorbed by our bodies, helping you feel more energized for longer.

The mold, yeast, and bacteria that can cause foodborne illnesses need water to form. Research shows that dehydrating food can reduce the risk from most common bacteria and possibly other disease-causing microorganisms. However, the way dehydrated food is stored may also affect its safety, and more research is needed to study the full range of foodborne contaminants.

Dehydrated foods can be a rich source of vitamins and minerals, but their calories and sugar are concentrated as well. Because the serving sizes are so much smaller after dehydration, it can be easy to overeat dehydrated food.

Dehydrated foods have a higher calorie content by weight and can be high in sodium and sugars, depending on the food. In excess, these nutrients can cause weight gain and increase your risk of obesity, heart problems, and diabetes.

According to research studies, we get about 20%-30% of our daily water intake from food. Staying hydrated aids in digestion, blood pressure management, joint health, and flushing bacteria from your body.

For example, kale chips are packed with vitamin K, which promotes heart health but counteracts medications like blood thinners. Talk to your doctor about what nutrients you should manage in your diet before powering up your food dehydrator.

Dehydrating and freeze-drying are two distinct methods of food preservation. In the freeze-drying process, food is placed in below-freezing temperatures and gradually warmed, moving water in the food from a solid to gaseous state. The dehydration process, on the other hand, exposes food to hot and dry air over several hours (smoking and sun-drying are also methods of dehydrating). In the end, the freeze-drying process removes 98-99% of moisture from food, while dehydrating removes 95%. Both processes result in dried food that needs to be soaked in water to regain its size, texture, and edibility, but with noticeably different characteristics. 041b061a72

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