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The Ultimate Guide To Food Dehydration And Drying

How To Dehydrate, Dry, And Preserve Your Food

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Good preparation means being ready for an unexpected shortage in basic necessities. This makes home food preservation techniques as important as ever in today's uncertain climate. Learning these practical and easy to learn methods will ensure that you're prepared for months up to years with a wide range of nutritional foods.

But being prepared isn't the only reason to preserve food; there are several economical, nutritional, and fun reasons to join this movement. Whether you've never considered food preservation or if you're drying food right now, there's something in this book for you. We'll cover food drying and dehydration methods as well as freeze-drying and pickling techniques certain to change the way you look at food.

This Guide Will Cover:

• An in-depth primer into food preservation

• The awesome benefits of drying, pickling, and freezing

• Step by step methods and strategies

• The best foods to preserve at home and why

• And much more!

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Price Summary

  • We started tracking this book on November 1, 2013.
  • This book was $2.99 when we started tracking it.
  • The price of this book has changed 54 times in the past 3,800 days.
  • The current price of this book is $2.99 last checked 7 years ago.
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  • The lowest price to date was FREE last reached on April 4, 2016.
  • This book has been FREE 27 times since we started tracking it.
  • The highest price to date was $2.99 last reached on April 4, 2016.
  • This book has been $2.99 28 times since we started tracking it.
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Additional Info

  • Publication Date: October 28, 2013
  • Text-to-Speech: Enabled
  • Lending: Enabled
  • Print Length: 73 Pages
  • File Size: 1,070 KB

We last verified the price of this book about 7 years ago. At that time, the price was $2.99. This price is subject to change. The price displayed on the Amazon.com website at the time of purchase is the price you will pay for this book. Please confirm the price before making any purchases.