FOOD PANtrie food dehydrator and
sprouter
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The Food PANtrie ʻA Natural and
inexpensive way to grow,
preserve and
prepare foods.
WHERE TO HAND THE
Food PANtrie:
Unlike other kitchen appliances, the Food Pantries does not set on the
kitchen counter. It hangs. Hence, to use the Food Pantries most
effectively, hang it in the kitchen, nearest to the place you prepare
your food. That way you will be more likely to use it more frequently
than other appliances.
FOR DRYING:
This becomes evident when you find yourself with, say, one or two
overripe bananas. With a few strokes of your knife and a quick
retrieval of a drying tray, you will have yourself dried bananas and
the satisfaction of knowing you avoided the temptation of throwing the
bananas out.
FOR SPROUTING:
When it comes to sprouting, it is even more vital to have quick access
to the Food Pantries. Sprouts need more attention since they need to be
rinsed two or more times a day. You will find that as the sprouts are
growing, members of the family will want to use them as snacks and for
adding to sandwiches sand salads. Again, the easier it is to get access
to the Food Pantries, the more your family will reap the benefits of
live, wholesome foods.
WARNING:
Due to the Food PANtries ease of use, along with its healthy benefits,
you can look forward to completely changing the way you eat and
preparing your foods. Within a short time, your food budget will go
further, you will feel better, and you will even look better.
Personally, Iʼve attempted to live only on sprouts for about two weeks
at a time. It was unbelievable. Even my thoughts I thought were
strange. On my walks and jogs I had crazy thoughts like this, ʻI feel
so good I even feel I could run above the groundʼ, in the shower
afterwards, I had thoughts like this, ʻI even think my cells are
shouting, they individually feel so good to get real foodʼ. Crazy I
know, but it happened.
THE VALUE OF EATING
SPROUTS:
Iʼd like to relate an experience I believe most have seen this, but it
may not have registered as it did for me. I was seeing an old black and
white news release on television of maybe hundreds of necked men, skin
and bones all locked up in a concentration camp. It was sickening. Then
it switched to an interview with one who survived. He was being
asked how he survived. He said, ʻI noticed small sprigs of
alfalfa
coming up outside the wire fence. I would stretch my fingers through
the fence and pull or break off the sprigs and eat them. I told my
friend and did the same, we told the others but they were not
interested, we survived.ʼ I now know how to survive, because of this
manʼs help. And Iʼve attempted to make it easier or other using the
Food Pantries. |
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Dry
only high quality
fruits and vegetables that are fully ripened. Drying does not improve
flavor of raw or unripened foods. If fruits are under-ripe, they will
taste under ripe when dried. Wash well to remove dirt and insect
larvae.
Prepare fruit
to dry by peeling (if desired) and slicing, coring and pitting. Fruits
to be sliced should be cut evenly into 1/8 to 1/4th. inch slices.
Wedges take longer to dry than even slices. Be sure to bulge apricot
halves inside out, exposing the meaty inside of the fruit
upwards--allowing the air access into the fruit. Pit cherries, halve,
and pit prunes. Wash and dry seedless grapes on stems for old fashioned
raisins. Remove from stems when leathery. Grapes may be dipped in
boiling water to crack the skins and shorten drying time, produces
golden raisins. You can also cut grapes in half, turning the open side
upwards on the trays.
Apples, apricots, peaches, and pears can be pre-treated to
slow oxidation and
browning. However, you can dry apple slices with no additives except a
sprinkle of cinnamon and they dry perfectly indoors or outdoors. If
these fruits are not pre-treated, they tend to discolor, losing much of
their appetite appeal. The most effective and most natural way, which I
prefer, is that of dipping into lemon or lime juice. These methods can
be used on apples, pears, peaches and bananas. Apricots look best when
sulfured to retain their chewy texture and attractive orange color.
Current research shows that both sulfuring and sulfating have no
harmful effect on the body. The sulfur dioxide tends to evaporate
during drying, leaving only a trace on the dried fruit. Much lower
concentrations are used in home drying than in commercially dried
fruits, so you will experience less change in flavor.
Jerky can be dried just by hanging it in your home, provided it is dry
enough. Use
only fresh, quality lean meats or fish. Meat or fish high in fat does
not make suitable jerky. Cut 1/8 inch thick (freezing first helps you
to slice it thin, or have the butcher slice it for you. Place slices of
meat or fish flat on the black drying trays while inside the white
bottom dish, sprinkle both sides generously with salt and pepper to
taste. Use about 1 and 1/2 teaspoon salt per pound of fresh meat or
fish. Sprinkle with any other desired seasonings such as liquid smoke,
Worcestershire sauce, soy sauce, garlic powder, onion powder, etc. If
you choose you may layer seasoned slices in a covered glass container
and marinate overnight in the refrigerator. Early in the day, place the
slices on the black trays, allowing space between each piece. Hang the
Food PANtrie in a warm dry place where there is plenty of air
circulation. The warmer the location, the more rapid the drying.
Depending on the seasons, the normal drying time should be a 24-48
hours. When the jerky cracks or breaks as it is bent, it is ready to
eat or to store. It can be placed in a paper bag for further drying to
free up the dryer trays for additional drying. The dryer it is, the
longer the shelf life.
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more information
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