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Dehydration is one of the oldest methods of preserving food. While our ancestors relied on the sun to dry food, today we have commercial equipment and home appliances that can remove bacteria-forming moisture. This process preserves food for much longer than its ordinary shelf life.

Dehydrated foods can be a healthier alternative to many snacks, and you can add them to salads, oatmeal, baked goods, and smoothies. Because they rehydrate in liquid, they’re also easy to use in recipes.

Dehydrated foods keep their nutritional value. As a lightweight, nutrient-dense option, dehydrated foods are a go-to for hikers and travelers looking to save space.

Almost anything can be dehydrated. Some common food items made with dehydration include:

Fruit leather made from apples, berries, dates, and other fruits

Soup mixes made of dehydrated o nions, carrots, mushrooms, and other vegetables

H erbs dehydrated for a longer shelf life

Homemade potato, kale, banana, beet s, and apple chips

Powdered lemon, lime, or orange peel used in teas, alcoholic beverages, and other recipes