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  • Carrots
    16 pounds store weight = 12 pounds peeled, trimmed and coined, steam blanched with sulfite 9 minutes (stirred at 3 and 6 minutes) and dehydrated at 120 degrees = 48 – 4 ounce servings wet weight = 24 ounces dried weight = 48 – ½ ounces serving

    24 ounces fills a ½ gallon mason jar

  • Peaches
    1 #10 can (106 ounces) peaches = 24 (1/2 cup) servings wet weight = 10 3/8 ounces dry weight = 20 servings, ½ ounce per serving

    2 #10 cans fills a ½ gallon mason jar

  • Potatoes=
    12.5 pounds store weight = 9 pounds (144 ounces = 24-6 ounce servings) peeled and diced (I used a French fry cutter to slice them in strips), steam blanched with sulfite for 12 minutes (stirring at 4 and 8 minutes), rinsed it cold water and dehydrated at 120 degrees = 25.25 ounces dried weight = 24 – 1 1/16 ounce servings (last serving…[Read more]

  • Jerky – Teriyaki

    3 pounds 85% lean ground chuck
    3/4 cup soy sauce
    6 tablespoons brown sugar
    1 tablespoon garlic powder
    1 1/2 teaspoons salt
    1 1/2 teaspoons ground ginger
    1 1/2 teaspoons liquid smoke
    1/2 tablespoon black pepper
    1/2 teaspoon Instacure #2, (optional)

    Mix all the ingredients together in a bowl, load into a jerky making gun, and…[Read more]

  • Jerky – Traditional

    3 pounds 85% lean ground chuck
    2 tablespoons salt
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1 tablespoon black pepper
    1 tablespoon white pepper
    1 tablespoon paprika
    1 tablespoon sugar
    1 tablespoon liquid smoke
    1/2 teaspoon Instacure #2, (optional)

    Mix all the ingredients together in a bowl, load into a jerky making…[Read more]

  • Apples=
    18 pounds (store weight) apples (mixed Macs and Galas, 72 medium, 1 per serving) peeled, cored and sectioned = 30 ounces dried weight = 68 servings, 7/16 ounce per serving

    10 ounces per ½ gallon mason jar

    Green Beans=
    17 pounds frozen green beans (store weight) = 72 (4 ounce) servings = 24.5 ounces dehydrated = 66 (3/8 ounce)…[Read more]

  • Correction on cabbage post: the weight is 5/16 ounce dry weight equals one 4 ounce wet weight serving

  • 14 pounds cabbage (store weight) = 12 pounds, outer leaves removed, cleaned, cored and shredded (preprocessing), processed with steam blanch/sulfite = 14 ounces dried weight, 3/16 ounces is one serving (equivalent to 4 ounces wet) – 14 ounces will fit in a 1/2 gallon mason jar for vacumme packing purposes (if leaves are compressed into very course flakes)

  • Bananas – 1 banana a day = 1 fruit serving. 1 medium banana hard dried = 1 ounce. 22 ounces dried bananas will fill a 1/2 gallon mason jar (for vacuum packing purposes)

    Grapes – 1.5 ounces raisins = 1 fruit serving. 1 pound (washed, sorted, stemmed) grapes, hard dehydrated = 3 ounces raisins. 34 ounces raisins will fill a 1/2 gallon mason jar…[Read more]

  • Read through the sites, not recommended/endorsed because of lack of data/testing is not the same as dangerous/will make you sick/kill you. Botulism organisms are killed 250F so pressure canning will sterilze both the can and the contents. Two ways exist to remove the water, either boiling off or using a fat seperator. For piece of mind I would use…[Read more]

  • unclebob, what state?

  • The fat in the pork will go rancid very quickly, however I have found spam dehydrates well. As far as the fowl goes I have dehydrated the canned turkey from spam and commercial turkey rolls (used for banquets) with no problems. All these where done for the short term, I have no data on the durations>

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