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When I cook home-dehydrated food, I often rehydrate for a day - but not on the stove. In the morning, I boil water for coffee, pour some over dehydrated meat in a Nalgene, leave the lid on loosely until the water is only warm, then tighten the lid firmly. It spends the day in the pack and by dinner time the meat is rehydrated. For some vegetables, such as ...


The most significant difference between the two—aside from cost—is the composition of the food due to the different processes of removing moisture. Dehydration very simply uses heat to remove moisture without cooking the food. This leaves the food withered and hard, and takes a lot longer to rehydrate. Freeze-drying involves cooling the food inside a vacuum ...


There are many methods of preserving food for days, weeks, or even years. Traditional methods include canning, pickling, smoking/jerky, and dehydration. There are modern counterparts to all of these. Canned food is not a good choice if you're carrying the food on your backs. Dehydrated and freeze-dried foods are your best bet, combined with non-perishable ...


You can buy freeze dried meals such as Mountain House or Backpackers Pantry, which come in the form of sealed, airtight packages that are easy to pack, lightweight, and easy to prepare.


Well, you need to choose food which will keep that long without refrigeration (and, indeed, at the temperatures you expect, probably higher than normal room temperature), and you need watertight containers or packaging, either for individual portions or resealable (the jungle tends to be wet).


Although I cannot provide numbers on the nutrition facts, I would still share my experience; before leaving to a week-long hike with three friends we prepared small bags of instant porridge: some amount (1-2 spoons) of the above-mentioned whole milk power 4-5 spoons of oatmeal (preferably the one which is already broken a bit) some sugar, if you feel the ...

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