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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 ...

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