Turning to preservation methods is in itself a testament to how people are trying to be more practical. The ongoing economic recession has had people scrambling for everything practical and financially sensible – from using food coupons on first dates to reducing heating and electric costs overall in the home. Come winter, freezing perishables is itself no longer that practical.
There are several factors that go against just freezing food. One main concern is that frozen food, when taken out of the fridge, still need to be prepared and cooked. This means that the energy costs are still there, plus typical cooking and other food preparation methods strip many foods of their nutritional value. In times of emergencies like strong blizzards and snow storms, the main power can also be cut off, reducing the shelf life of your perishables in the fridge to how long the ice in the freezer lasts.
One preservation method that is gaining popularity because of its benefits to health and practicality is food dehydration. Dehydrating foods works exactly like how it sounds – taking away water content through drying. Food dehydrators emulate natural sun drying that maintains nutritional value in food and makes them last longer without the need for refrigeration, not to mention dehydrated food is also ready to eat most of the time.