Foods You Can Turn Into Powder

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Place the leaves on cooling racks, then place in the oven. This might not sound right… but leave the oven door open during this process.

By Ask A Prepper & Adapted by Redoubt News

Foods You Can Turn Into Powder

If you are looking for another way to help make some foods last longer, have you considered turning them into a powder form? Many popular powdered foods are protein based, and they can be used in various ways.

Now keep in mind, you aren’t going to turn a filet mignon into powder and expect to sit down for a steak dinner when using it in the future. It just doesn’t work that way, unfortunately.

But there are ways to use these powder foods that will enhance a meal, keep you in stock of good and healthy products that can be stored longer than if you attempted to store it in its original state.

And, as a bonus, it takes up far less room on the shelf or fridge.

How to Turn Foods into Powder Form

If you have a dehydrator, that would be probably the easiest way to turn many of the foods listed in this article into powder. However, no need to run out to buy one right away, especially if you are just going to give it a try at first. A good old-fashioned oven can also work.

Each food product listed below could be different as to the instructions or timing. And, some foods might not quite ever get to the powder form, but rather stay more in a dehydrated state, such as some fruits. The best way to learn though is through trial and error.

Foods that Can be Turned into Powder

Surprisingly, there are more foods that can be turned into powder than you probably thought.

Foods that can easily be turned into powder include:

  • Greens
  • Vegetables
  • Milk
  • Meats and Poultry
  • Mushrooms
  • Eggs
  • Peanut Butter
  • Yogurt
  • Honey
  • Chia Seeds
  • Nuts
  • Crickets

Make sure that you find the foods above with as least sugar as possible.

GREENS

They are not just a trend for the health conscious, but also a great addition to a daily diet for anyone, including preppers. Greens in their most natural state can add a lot of nutrients to salads, soups, or added to a sandwich…or any meal. But, they don’t always stay fresh for long.

However, dried greens can still be added to soups, sandwiches, and just about any meal with a great nutrient boost.

Here are a few greens to consider:

  • Kale
  • Spinach
  • Collard Greens
  • Beet Greens
  • Broccoli leaves
  • Cauliflower leaves
  • Carrot tops
  • Parsnip tops
  • Celery leaves
  • Mustard greens
  • Turnip greens
  • Swiss chard

Basically, if it’s green…it can be done. And, here’s how…

First step is to dehydrate the leaves. If you have a dehydrator, preheat it using the appropriate temperature setting based on your dehydrator’s recommendations.

It will probably be about 95-115F. Set on the lower end for herbs, while greens can handle slightly higher temperatures.

While that is preheating, wash the leaves thoroughly by soaking them in a vegetable wash (2 parts water to 1 part vinegar and 2 tablespoons lemon juice). They don’t need to soak long, about 5-10 minutes is all they need.

Next, remove the stems and veins. This step will help in making the drying process more even and consistent. You can either compost the stems and veins or dehydrate them separately. But, no need to waste them.

Dry the leaves by hand as much as possible, by placing them between layers of paper towel and gently pressing to soak up as much moisture as possible, without bruising the greens.

You could also let them set on the counter to air dry, or use a salad spinner if you have one on hand.

Place the leaves on the dehydrator trays. It doesn’t matter if they are touching, as long as they are not stacked on top of each other.

The leaves will start to shrink (up to ½ of their original size) so there will be plenty of room during the dehydrating process. The drying process can take 4-8 hours.

Once they crumble when crushing them between your fingers, they are ready. Place them in a blender and pulse quickly until they become a powder. Do NOT over blend, otherwise they will go from powder to mush.

Using the Oven

If you don’t have a dehydrator, you can use the oven.

Follow the other steps for preparation, while preheating the oven to the lowest possible temperature.

Place the leaves on cooling racks, then place in the oven. This might not sound right… but leave the oven door open during this process.

It will help keep the temperature low, as well as help to circulate the air to release excess moisture.

Check the leaves often, but they should be done in about 2-3 hours.

VEGETABLES

The process for vegetables can vary. However, they will all require a dehydrator or oven to help turn them into a powder. Here I will provide the process for the following:

  • Onions
  • Garlic

Onions and garlic should be sliced and put onto a dehydrator tray or cooling rack, just as in the process of the greens above.

Other vegetables should be blanched first, then sliced and follow the same process of dehydration as the greens. These vegetables include:

  • Carrots
  • Asparagus
  • Beans
  • Tomatoes
  • Zucchini

This is just a short list. Basically, if it’s a vegetable, it can be turned into a powder.

Powdered vegetables can be used to enhance the flavors of soups, smoothies, or any meal. It can also help to add additional nutrients to your daily diet.

MEAT AND POULTRY

When meat and poultry is turned into a powder, it can be used as a protein addition to any meal such as soups, stews, or casseroles, or just to enhance flavor. This includes:

  • Beef
  • Pork
  • Chicken

MUSHROOMS

It’s been said that mushrooms help reduce inflammation, lower cholesterol, boosts the immune system, and more. But, even if you don’t worry about any particular health concern, they also taste good.

If you are not familiar with the various types of mushrooms, you should do some research before venturing out to start collecting them. While the majority are healthy, some can be very harmful.

Storing Powdered Foods

Place your newly powdered food into an airtight container, and keep in a dry, cool, and dark area…such as a pantry or cupboard. Here is a breakdown of how long they should last, if stored properly.

  • Greens – After about 6-9 months, you will notice the color fading. That is the point when you are losing nutrients. They won’t go bad, but the flavor and nutrition is diminishing as the color fades.
  • Meats and Poultry – can be stored in an airtight container in a cool, dry, and dark place for up to 5 years if the seal has not been broken.
  • Vegetables – if stored properly, can last up to a year for optimum freshness and maintain nutrients.
  • Mushrooms – place in an airtight container, or seal with a food saver in individual packs. Powdered mushrooms should last in a cool and dry area for up to a year.

The more you open an airtight container, the more you allow air in, which will shorten the time it will keep fresh. If you break the product down into smaller batches for storage, the longer your product will last on the shelf.

Hopefully, this will give you a good idea on what you can do to turn some foods into powder, how to store it, as well as put it to good use.

By Ask A Prepper & Adapted by Redoubt News

This article was adapted from the good folks at Ask A Prepper. Please click on the link to read the full article, with more photos and recipes.

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