Have you ever hauled a backpack overflowing with heavy canned goods and bulky, quickly-spoiling produce on a multi-day hike? The struggle is real. The weight can be agonizing, and the disappointment of finding your carefully packed sandwich squished and moldy by day two is…well, soul-crushing. Thankfully, there’s a much better way to fuel your adventures: embracing the world of dried food for backpacking. This time-tested method combines convenience, portability, and surprising culinary potential, enabling you to enjoy delicious and nourishing meals without breaking your back or sacrificing flavor.
This article explores the wonderful benefits of integrating dried food into your backpacking trips, and providing a variety of delicious, nutritious, and easy-to-prepare dried food recipes you can use on your next trek.
The Advantages of Dried Food for Backpacking
Perhaps the most compelling reason to embrace dried food is its remarkable lightness. Every ounce counts when you’re tackling challenging terrain. Imagine the difference between carrying a heavy apple versus a handful of dried apple slices! Removing the water content from food dramatically reduces its weight. When backpacking, this can literally translate to more energy, faster hiking times, and a more enjoyable overall experience. A single serving of fresh vegetables might weigh close to a pound, but the equivalent in dried vegetables is a mere few ounces. Those saved ounces quickly add up when you consider all the meals and snacks you’ll need for your trip.
Another significant advantage is the extended shelf life offered by dried foods. Drying inhibits the growth of bacteria, mold, and other spoilage organisms, allowing you to store your backpacking meals for weeks or even months without refrigeration. This is crucial for longer expeditions where access to fresh food is nonexistent. No more worrying about your carefully curated supplies going bad before you reach your destination! You can prepare your meals well in advance, giving you ample time to plan and pack without last-minute rushes.
Contrary to some common misconceptions, the drying process doesn’t necessarily strip food of all its nutritional value. While some vitamins, like Vitamin C, can be heat-sensitive, many minerals and fiber remain intact. In fact, dried fruits and vegetables are excellent sources of concentrated nutrients, providing a boost of energy and essential minerals to keep you going on the trail. When prepared and stored correctly, dried food provides great nutritional value.
Drying your own food can often be much more cost-effective than buying pre-packaged backpacking meals, which can be quite expensive. By sourcing your ingredients from local farmers’ markets or utilizing seasonal produce, you can create delicious and nutritious meals at a fraction of the cost. This allows you to allocate your budget to other essential gear or even extend the length of your trip.
Finally, drying your own food provides unparalleled customization. Do you have dietary restrictions, such as gluten intolerance or a vegetarian preference? No problem! You can tailor your recipes to suit your specific needs and tastes, ensuring that every meal is both satisfying and aligned with your health goals. You have complete control over the ingredients, spices, and flavor combinations, allowing you to create truly personalized and delicious backpacking meals.
Essential Equipment for Dehydrating Food
While you can experiment with oven drying and sun drying, a dedicated food dehydrator is the most efficient and reliable way to dry food for backpacking. There are two primary types of dehydrators: tray dehydrators and stacked dehydrators. Tray dehydrators feature horizontal trays that slide in and out, allowing for even air circulation and consistent drying. Stacked dehydrators, on the other hand, have trays that stack on top of each other, which can be more space-saving but may require rotating trays for uniform drying.
When choosing a food dehydrator, look for features such as adjustable temperature control and a timer. Temperature control is crucial for drying different types of food at optimal temperatures, while a timer allows you to set the drying time and forget about it. Some dehydrators also come with additional features such as automatic shut-off and specialized trays for making jerky or fruit leather.
In the event that you don’t have a dehydrator, you can use your oven at its lowest setting. Leave the door slightly ajar to allow moisture to escape. However, oven drying can be less precise and may require more attention to prevent burning or uneven drying. Another option, if you live in a dry and sunny climate, is sun drying. This involves placing thinly sliced food on screens or racks in direct sunlight. However, sun drying is highly dependent on weather conditions and can be slower and less predictable than using a dehydrator.
To improve your process, a mandoline slicer allows you to create uniform slices, which promotes even drying. Using airtight containers, store your finished dried food for a long shelf life. While optional, a vacuum sealer can significantly extend the shelf life of your dried food by removing all the air from the packaging, preventing oxidation and spoilage.
General Tips for Dehydrating Food
Proper food preparation is essential for successful drying. Start by thoroughly washing and peeling your fruits and vegetables. Slice them into thin, uniform pieces to ensure even drying. For some foods, such as vegetables, blanching or steaming them briefly before drying can help to preserve their color and nutrients.
Drying times and temperatures vary depending on the type of food. Generally, fruits require lower temperatures and longer drying times than vegetables. Consult a reliable dehydrator guide or recipe for specific recommendations.
It’s crucial to be able to recognize when food is properly dried. Fruits should be leathery and pliable, while vegetables should be brittle and snap easily. Meat jerky should be firm but not rock-hard.
Food safety is paramount when drying food. Wash your hands thoroughly before handling food, and ensure that all your equipment is clean and sanitized. Avoid cross-contamination by using separate cutting boards and utensils for raw and cooked foods.
Rehydrating dried food on the trail is key to restoring its texture and flavor. Soaking the food in water for several hours or overnight before cooking can significantly improve its palatability.
Dried Food Recipes for Backpacking: Delicious and Trail-Ready
Let’s dive into some recipes to enhance your backpacking adventures.
Start Your Day Right: Breakfast Recipes
- Dried Fruit and Nut Granola: Combine rolled oats, chopped nuts (almonds, walnuts, pecans), seeds (pumpkin, sunflower), dried fruit (raisins, cranberries, apricots), and a touch of maple syrup or honey. Spread the mixture on a baking sheet and bake at a low temperature until golden brown and crispy. Dehydrate to remove any remaining moisture. Pack individual servings in resealable bags.
- Dehydrated Oatmeal with Berries: Prepare your favorite oatmeal recipe as usual. Spread the cooked oatmeal thinly on dehydrator trays and dry until completely brittle. Crush the dried oatmeal into smaller pieces and mix with dried berries (blueberries, strawberries, raspberries). To rehydrate, simply add hot water and let stand for a few minutes.
- Dehydrated Scrambled Eggs: Scramble eggs as usual. Spread the mixture thinly on dehydrator trays lined with parchment paper or silicone mats. Dehydrate until completely dry and brittle. Crush the dried eggs into a powder. Store in an airtight bag. Rehydrate with cold water, then cook in a skillet over low heat until scrambled. This can be a difficult process, so try this recipe with caution the first time, and make sure that the food is thoroughly dehydrated.
Fuel Up on the Go: Lunch and Snack Recipes
- Homemade Jerky (Beef, Turkey, or Vegetarian): Marinate thinly sliced beef, turkey, or tofu in your favorite jerky marinade (soy sauce, Worcestershire sauce, brown sugar, spices). Dehydrate until firm but pliable. Store in airtight bags.
- Fruit Leather: Puree your favorite fruits (apples, mangoes, berries) with a touch of honey or lemon juice. Spread the puree thinly on dehydrator trays lined with parchment paper or silicone mats. Dehydrate until leathery and pliable. Cut into strips and roll up.
- Trail Mix: Combine a mixture of dried fruits (raisins, cranberries, banana chips), nuts (almonds, cashews, peanuts), seeds (sunflower, pumpkin), and chocolate chips. Customize to your liking.
End the Day with a Satisfying Meal: Dinner Recipes
- Dehydrated Chili: Cook your favorite chili recipe as usual. Spread the chili thinly on dehydrator trays and dry until completely brittle. Store in airtight bags. To rehydrate, add hot water and simmer until heated through.
- Pasta Primavera: Cook pasta with your favorite spring vegetables (peas, carrots, broccoli). Toss with olive oil, garlic, and herbs. Spread the pasta mixture on dehydrator trays and dry until completely brittle. Store in airtight bags. To rehydrate, add hot water and simmer until the pasta is tender.
- Lentil Soup: Cook lentils with diced vegetables (carrots, celery, onion), vegetable broth, and spices. Spread the soup thinly on dehydrator trays and dry until completely brittle. Store in airtight bags. To rehydrate, add hot water and simmer until heated through.
Packing and Storing Dried Food for Backpacking
When packing and storing dried food for backpacking, it’s important to choose the right containers. Ziploc bags are a convenient and lightweight option, but vacuum-sealed bags offer superior protection against moisture and oxidation. Lightweight containers, such as those made from silicone or plastic, can also be used for storing more delicate items.
Pre-portioning your meals into individual servings can save time and effort on the trail. Use small bags or containers to pack each meal separately, making it easy to grab and go.
Labeling and dating your food is crucial for identification and expiration. Use a permanent marker to write the contents and date on each bag or container.
When storing food in your backpack, protect it from moisture and pests. Use waterproof bags or containers to prevent water damage, and store food in a bear-resistant canister in areas where bears are present.
Rehydrating Food on the Trail
When backpacking, having access to safe drinking water is very important. Before consuming, water should be filtered or treated to eliminate bacteria and harmful organisms.
There are several techniques for rehydrating food on the trail. Cold soaking involves placing the dried food in a container of cold water for several hours or overnight. Hot soaking involves pouring hot water over the dried food and letting it sit for a few minutes. Cooking in a pot uses a campfire or a backpacking stove to heat water to help with the rehydration process.
Adding spices, sauces, or bouillon cubes can greatly enhance the flavor of rehydrated food. Experiment with different flavor combinations to find what you like best.
Always pack out all trash, including food scraps, to minimize your impact on the environment. Follow Leave No Trace principles and dispose of waste properly.
Embrace the Lightweight Adventure
Using dried food is a game-changer for backpacking, offering a lighter pack, extended shelf life, customizable meals, and surprising nutritional benefits. By embracing this technique, you can transform your adventures into more enjoyable and fulfilling experiences.
Don’t be afraid to experiment with these recipes and find the flavors and techniques that work best for you. Plan ahead, prepare thoroughly, and enjoy the incredible convenience and deliciousness of dried food on your next backpacking trip. Lighten your load, savor every bite, and create unforgettable memories on the trail. Now, go pack one of these recipes for your next adventure!
