Dear Traditional Cook,
Have you ever noticed how all your veggies seem to ripen all at once?
Yesterday, your tomato plants were just starting to flower and today your kitchen counter is overflowing with ripe juicy tomatoes. How will you ever use them all up?
You could make a salad. That’s nice for today, but what about the rest of the tomatoes?
You could make soup or stew, but those are all winter foods. And it’s too hot outside to serve spaghetti sauce for dinner.
Maybe you’ve thought about canning tomatoes or tomato sauce, but canning is a hassle and it destroys the probiotics and nutrients hidden in tomatoes and other garden produce.
You could freeze some foods… but energy costs keep rising, and freezers take up a lot of space.
And then there’s this…
What if you want to go camping… or go completely off the grid for a few weeks or months? There’s no way you can take enough fresh or canned food to last the whole trip.
What if there was a better way?
How To Enjoy Summer’s Bounty All Year Long
Hi, my name is Wardee Harmon.
I’m the author of the Complete Idiot’s Guide to Fermenting Foods.
I am also the lead teacher for Traditional Cooking School - an online cooking school I created to honor my grandmother’s cooking traditions and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods.
But more important… I’m a wife and mom, just like you.
I live and raise my family on a self-sufficient farm in Oregon. And I’m always looking for better ways to:
- Preserve traditional foods…
- Boost your food’s nutritional value…
- Enjoy the delicious flavors of summer’s bounty all year long…
- Reduce energy dependence…
- Save storage space…
- Save money, and…
- Reduce cooking time…
… so I can spend more time enjoying my family…. whether camping, going off the grid, or just hanging out in the kitchen together.
The food preservation techniques and recipes you’re about to learn will help you preserve traditional foods for long-term storage — and save time, money, space and energy in the process.
Sound good? Let’s get started.
The Dehydrating Class That Started It All
Not too long ago, I decided to teach a live on-line class on Dehydrating. I gathered together a group of men and women who wanted to learn traditional, healthy methods to dehydrate food for long-term storage… and still enjoy all the nutrients and probiotics of fresh food when the food was reconstituted.
They wanted to go beyond dried apples and trail mix. And they wanted to take their new skills “off road” as quickly as possible. They asked me questions like:
- Where can you get high-quality produce for dehydrating?
- How should you prepare the food before it goes into the dehydrator?
- What temperature should you use?
- How long should you dry your food?
- How do you know when your food is dry?
- How should you store your food?
- What special tools do you need?
- How do you cook with dried foods?
- Do dried foods taste as good as fresh foods?
- Are dried foods as healthy as fresh foods?
- Can you ferment your dry foods? Should I ferment before, or after, drying?
- Can you dry meats, like ground beef or chicken?
- What about eggs and dairy? Can you dry those?
- Can you dry different foods together on the same tray?
- I’m going on a long trip. Can you dry your mother cultures and take them with you?
- How can you help your kids and fussy eaters enjoy dehydrated food?
- Can you use dried foods as part of a raw food diet?
- How can you keep track of all this food? Can you show me a simple system to track your food successes from year to year?
And we had an absolute blast! But not everyone was able to attend that first class live… and some people are ready to get started… right now. And they don’t want to bring a laptop or learn from a video.
So here’s what I’ve created for you:
Introducing The Dehydrating eBook, The Traditional Cooking School Way
I have compiled all of the recipes, wisdom, tips, advice and fun of the Dehydrating live class into a convenient on-demand online eBook.
It is a 149-page, 24-lesson eCookbook adventure guide, and 5 on-demand streaming videos all in one… and today you can get it at a deeply discounted price.
Inside you will learn…
- All the basics: Here are the 4 things you need to know to make dehydrating as easy as “set it and forget it”,
- How to store the foods you dry — I’ll show you the best way to preserve living enzymes, and prevent spoilage or bacteria growth,
- The 3 conditions you absolutely must have to make your dried foods last in storage for weeks, a year. or more… and how to create those conditions in your home or on the road,
- Do you want to cook with less salt? Here’s how ancient civilizations used sugar to preserve food… and a modern, 100% safe way to make the same foods in your own kitchen.
- Do you have a favorite way to use veggies in cooking? Here’s how to make “prep time” take less time...
- 9 ways to prepare your veggies for dehydrating, and how to make your vegetables hold their color… even after they’re dried.
- 2 ways to reconstitute vegetables — one allows you to reconstitute and cook in the same step, and the other requires that you reconstitute before cooking. I’ll show you both.
- The 3 tools you absolutely must have to succeed at dehydrating. Don’t worry… they’re simple, don’t need electricity, and you probably already own them.
- Your Dehydrating At-a-glance Chart — 32 vegetables that are absolutely perfect for dehydrating… and the 1 vegetable to avoid dehydrating.
- Are this summer’s herbs taking over your garden? Make your own homemade green veggie powder, garlic powder, onion powder or tomato powder. Delicious and space-saving… adds nutrition and flavor to soups, sauces and smoothies.
- How to dry cooked, mashed veggies for “instant” mashed potatoes, creamy dairy-free bases for “cream” soups, and “flours” for breads or pies.
- How to store your veggies in flakes, sheets or pieces, or powders to make flavor-packed soup “starters”, sauces or “veggie booster” for smoothies.
- Tired of grocery store herbs that taste like dust and cost a fortune? You’ll learn how to dry your own herbs… better nutrition, brighter color, more flavor, more fragrant, and much cheaper! A win-win-win-win-win!
- Imagine you’re making soup… you need to add cooked beans. Then you realize you didn’t soak any overnight! I’ll show you how to prep beans for soup in 15 to 30 minutes, or refried beans in 10 minutes!
- Do you have too many spring eggs? I’ll show you how to dry eggs when your chickens are producing too many to eat… in the winter you’ll be eating healthful scrambled eggs, omelets and baked egg dishes… plus imagine the amazing baked goods you’ll make!
- Wondering what to do with all that extra dairy? You’ll learn how to culture your excess milk into kefir, yogurt or clabber… make simple soft cheese… and dry this cheese into great snack “chips” or powder for smoothies and dips.
- How to make your own instant bouillon for soups and stews! Powdered or cubed… and so much healthier than the grocery store version,
- Would you like to cut your dependence on electricity… and still enjoy fresh-tasting meat year round? I’ll show you how to dry your meat to reduce (or eliminate) your need for a freezer, cut your storage needs in half, and create portable, convenient proteins. You’ll always be ready for an emergency or a trip.
- Jerky — everyone loves it! You’ll learn how to make 2 kinds… one kind from ground beef meat… easy on the teeth. The other kind is from sliced meat, harder to chew but more traditional.
- Do you ever get tired of keeping up with all your kefir, sourdough, yogurt, kombucha and other mother cultures?Are you going on a long trip, and can’t take your cultures with you? Would you like to set some aside for backup… or mail a culture to a friend? Here’s how to dry your cultures… easy, takes almost zero storage space, and keeps in the fridge or freezer indefinitely.
- How to season your rehydrated foods — It’s important to put in the right amount of salt for preservation and for flavor, but when you’re ready to cook with dehydrated foods, the MOST important thing is knowing WHEN to salt your foods. All the tips are in Chapter 19.
- How to cook with dried foods — Breakfast, lunch, dinner, snacks, desserts and trail foods… You’re going to love taking your dried foods and turning them into delicious recipes and dishes!
- How to work with fats to add flavor, improve the texture of dried foods (especially meats), and help digestion… when to add fat, when to take some out, and which fats to use for perfect meals every time.
- How to go “off cookbook” in your own kitchen… and start cooking from your own imagination. You’ll learn how to reverse engineer your favorite recipes using dried foods… and make up completely new creations. Make sure to share your successes and questions in the forum!
- How to
create tomato paste and sauce from dehydrated sliced tomatoes.
- Give your smoothies a super boost of flavor and nutrition by tossing in your own “veggie power” or “super fruit” powder blends. No preservatives… just fresh garden goodness, all year long.
- Trail foods — Nourishing foods to take backpacking, hiking or on a picnic… practically a complete meal that offers a balance of protein, fat and carbohydrates, vitamins and enzymes, and even probiotics! Small and lightweight to carry in a backpack or tote.
- How to make pemmican… a traditional Native American trail food. Highly nutritious and high in protein,
- How to ferment dried foods — Fermentation brings out the probiotic goodness that dehydration has protected all these months. The perfect meeting of both worlds.
- Should you use a starter culture for dried-food fermentation? Yes. You’ll learn how to help your “sleeping” probiotic foods wake up and start bubbling. Also includes options for dairy-free ferments.
- How to reconstitute, measure and use simple recipe “formulas” as a starting place to create fermented sauces, relishes and condiments of your own.
- Kombucha scoby jerky… How to turn
leftover Kombucha scobies into jerky for snacking. Delicious and chewy… tastes like a sweet and sour gummy candy. Plus, you get probiotics and beneficial acids.
- Bonus printable worksheets! — the Dehydrating Log… records your dehydrating successes from year to year, and helps you make plans for next year… the Rehydrating Log… gives you quick reminders of what worked when cooking with your dried foods, and ideas for what to do next time… and the Equivalents Log… helps you make substitutions between fresh and dried foods in your favorite recipes.
- And so much more…
All The Freedom Of Living Off The Land, All The Convenience Of Your Home Kitchen
Imagine you were going to take your family off the grid… and stay there for several months… This is the only food preparation book I would take. Here’s why…
The Dehydrating eBook will give you the skills and confidence to quickly and easily dehydrate your own traditional foods for long-term storage, summer-fresh flavors, good health and freedom from energy dependence whether you’re on the camping trail or in your own kitchen.
Here are some of the recipes that you’ll learn:
- Scrambled Omelets — Do your powdered egg omelets turn out flatter than you like? Here’s how to make a light, fluffy “scrambled” egg omelet.
- Loaded Vegetable Soup — Loaded with dried vegetables and garden-fresh flavor, this hearty soup is the ultimate in versatility for “off the grid” home-cooking.
- Spaghetti — Restaurant chefs simmer their sauces all day, just to get the delicious, concentrated flavors that you’ll get with this simple recipe.
- Mashed Potatoes — Be sure to make gravy to go with these! Tip: Use these creamy “instant” potatoes to top a shepherd’s pie for the ultimate quick fix comfort food… also tastes amazing when cooked in a dutch oven. Recipe on page 115.
- Sauteed Zucchini —Dry your zucchini or summer squash in half slices, then plump them up and sauté in butter for an easy side dish.
- Apple Crisp — A great recipe for any sliced and dried tree fruit — apples, pears, peaches… even blueberries! Also, makes a great fruit filling for pies and tarts.
- Raw Chocolate Cookies — Delicious and healthy. These cookies look like a dark version of an oatmeal cookie, but they’re gluten-free, completely raw, and they last a long time on the family hiking trail.
- Cinnamon-Honey Grain-Free Granola —5 kinds of nuts and seeds… absolutely zero grains. How can it possibly taste so delicious?
- Fermented Fruit Leather & Fruit Sauce— Did your mom or grandma ever make fruit leather? Mine used to make apricot fruit leather on the back porch. I can still taste it today. Now you have everything you need to create this memory for your own family.
- Zucchini Relish — Do rehydrated foods look (and taste) as delicious as fresh foods? Yes! Dried shredded zucchini plumps up perfectly and creates a delicious relish for sandwiches, hot dogs, and grilled meats.
- Spiced Pear Butter — Delicious on toast, pancakes, waffles or stirred into yogurt. Add more liquid for a pear sauce to top ice cream or apple pie… also works great for apples, figs or peaches!
- 5-Spice Apple Chutney — A sweet way to introduce fermented foods to the kids or other reluctant eaters. Another benefit: You don’t need to soak the nuts beforehand. Just toss in the raw nuts and let fermentation do the work.
- Kombucha Scoby Jerky — Wondering what to do with your extra scoby? Turn it into tasty jerky. Spicy or sweet… marinated scoby is flavorful and rich in probiotics.
- And so much more…
- Do you have a bunch of different foods that need to dry at different temperatures? Here’s how to select the drying temperature that works for all your foods… and saves you the time of doing multiple batches.
- How to safely dehydrate eggs, meats and cooked foods,
- Timing tricks and tips — How long to dehydrate each type of food (and the ONE step you absolutely must take to protect your organic, pastured foods from spoiling),
- What to do when you “over dry” your food. Did your food come out really dry and nearly unpalatable? Don’t worry. I have a quick fix solution for you.
- Dehydrating success secret: Press down on a sample of your food. What happened? If you see these 2 things, then it’s dry enough. I’ll tell you exactly what to look for on page 23.
- What is the most valuable thing you can do to prepare your dehydrated food for cooking? Hint: It’s something you do weeks or months in advance. This simple trick saves you time, money, and it can save tonight’s dinner!
- How to turn a Ziploc bag into a virtually airtight storage container… and a secret tip for keeping your dry foods crisp and flavorful for the long term.
- Worried about storing heirloom foods in plastic containers? Here’s a tip: wrap foods in a paper bag, parchment paper, or natural wax paper before storing. This also keeps the bag cleaner for easy re-use. More ideas like this one are on page 28.
- How to prepare your herbs for dehydrating… and special tips for dehydrating garlic and roots,
- Can’t miss tools that make your dehydrating experience easier and more fun. You can get by without them on a long camping trip, but for kitchen dehydrating… they’re the best.
- The perfect temperature to dry your herbs to preserve volatile nutrients and medicinal properties… even if you’re only going to use them for cooking,
- The 1 thing you absolutely must leave OUT of your beans if you’re going to dry beans for long-term storage.
- How long to cook your broth before dehydrating… and the secret to turning powdered broth into ultra-convenient bullion cubes,
- What to do if your beans are a little hard… and you’ve got to get dinner on the table… fast.
- How to make “instant” rice… all of the benefits of soaking or fermenting… without the big time commitment. Cheap, healthy, fast.
- How to dry sprouted buckwheat to make easy, delicious breakfast cereal,
- Quick kitchen clean-up tips for dehydrating,
- What to do if your dehydrated foods are not plumping up as expected.
- How to choose the perfect meat for making jerky… not all cuts of meat are the same,
- How to make long-lasting, flavorful jerky without nitrates or nitrites… and how to adjust salt for flavor and long-term storage,
- Want to make different jerky shapes or textures? Here’s how to make jerky sticks and pieces from ground beef, and marinated jerky slices from a beef roast.
- Ready to store your jerky? Here’s how to make your jerky last weeks or months… assuming you can hide it away from the kids!
- How to use a technique called, “hard smoking” to make jerky that doesn’t require refrigeration.
- Special tips for working with tallow… this pure saturated fat has a long shelf life, and so many uses in your traditional kitchen,
- Bonus! I’ve included a bonus section on vacuum sealing for dehydrated foods. Prevent freezer burn, extend food’s shelf life… and seal up items for survival that you don’t want to get wet or contaminated — matches, fire starter, or first aid equipment. I’ll show you how.
- And much more…
For a limited time, I have created a special offer for traditional cooks who want to quickly and easily dehydrate traditional foods for long-term storage, summer fresh flavors...
This is an opportunity for your entire family to start enjoying freedom from energy dependence whether you're on the camping trail or in your own kitchen!
How much would it be worth to you to learn how to dehydrate whole foods and capture their nutrition?
I've priced out comparable college cooking courses (which don't cover nearly as much as we do) and they'll run you about $1000 each...
In contrast, the Dehydrating eBook covers 24 topics — showing you everything you need to get started drying your own whole foods today — from the equipment to basic techniques, plus gobs of sample recipes and printables to help you document what worked for you so you can duplicate the winners in the future...
You can watch the videos demonstrations over and over again, and everything is documented in the printable tutorials so you can refer to the recipes and information long into the future.
The bottom line is: What I’m offering you is much more comprehensive than a single lesson. And it costs a fraction of what you’d pay to learn each topic, one at a time. Plus, it gives you plenty of detail to get you started on the right path.
So how does it work? The Dehydrating eBook comes as a downloadable PDF. Plus we include a FREE softcover textbook... so you can refer to your lessons and recipes even offline!
5 Master Class Videos To Help You Get Started Fast
When you order the Dehydrating eBook, you will be immediately ushered into a series of 5 Master Class Videos that reveal all my dehydrating secrets.
Here are the 5 videos you’ll get when you order the Dehydrating eBook:
Why Dehydrate? — What it is, what it isn’t, and how to get started fast! The most valuable 10 minutes you’ll spend today.
Dehydrating Tools and Equipment — Do you need special tools to dry organic, sustainable foods? They’re not expensive, but these surprising tools will make you cooking life much easier.
Overall Methods for Dehydrating — Do you feel overwhelmed getting started? Dehydrating is easier than you think. Spend a few minutes in the kitchen with me… I’ll show you the simple way to get started fast.
Fruit Leather — Cut it into strips for going on a hike… serve it to the kids at snack time… or rehydrate it and turn it into a fruity topping for ice cream. You can even ferment it for extra health benefits.
Veggies - Sliced, Diced, & Shredded — I’ll show you the best prep methods for each vegetable. With a little advanced planning, your dried veggies will be ready to become satisfying meals without any extra cutting, chopping, or sorting. And they cook up in a fraction of the time!
The retail value for this absolutely huge free gift collection is $37. But the confidence you’ll get from seeing how easy it is to take care of your health is priceless.
FREE BONUS Softcover Print Cookbook
I'll also throw in a FREE spiral-bound, lay-flat, full-color printed version of the Dehydrating Cookbook (aka "textbook")!
Because when the internet is out or you just plain don't feel like getting on the computer... you'll still be able to follow along with the lessons and recipes conveniently on your kitchen counter.... no computer or internet required!
This Dehydrating print cookbook is completely free (even free shipping) with your purchase of the Dehydrating eBook! (Retail value: $80)
Your Investment Is 100% Guaranteed
I am so sure that you will love the Dehydrating eBook that I’m offering you a 30-Day 100% Satisfaction Guarantee.
If for any reason, you decide that quickly and easily dehydrating your own traditional foods for long-term storage, summer-fresh flavors, good health and freedom from energy dependence, is not for you then please return it and I will refund your investment, less any shipping and fulfillment costs.
What’s Your Dream?
Right now, fruits and vegetables are just starting to come into season in my part of Idaho. It’s an exciting and fun time to work on the family farm.
I’m already thinking about our family’s seasonal approach to dehydrating. We’ll eat some, preserve some, and store the rest.
Come wintertime, we’ll enjoy the foods we dehydrated this summer and combine those intense summer flavors with locally available foods.
One of my favorite things to do is go into my pantry and look at all the food we’ve grown, harvested and preserved together as a family. It’s amazing what you can do with a little hard work, dedication, and a few simple tools.
What about you? Do you dream of running your own family farm, taking an extended trip without electricity, or maybe you want to gather fresh produce from local farms and start your own food storage?
You’re just 3 easy steps from starting your dehydrating adventure.
Let’s get started!
Here's What To Do Now:
Learning to dehydrate your own foods begins with 3 easy steps:
1) Download your Dehydrating eCookbook.
2) Watch the first Dehydrating Master Class Video: “Why Dehydrate?”, and
3) Pick a recipe and get started!
I can’t wait to hear all about your successes as you master dehydrating traditional foods.
God bless you and your family,
Traditional Cooking School Lead Teacher
P.S. Are you ready to learn how to dehydrate your own foods for convenience, food preservation, energy efficiency, and nutritious meals for home, hiking, camping, or living off the grid? Then you’re going to love the Dehydrating eBook. Act now to secure your 58% OFF deal!
In your capable hands, you’ll be able to cook healthy, tender, delicious meals and desserts in very little time.
No, it's not set-it-and-forget-it, but it is amazingly fast, efficient, and full of flavor. I think you'll very quickly start to wonder how you ever cooked without it. Here's the Buy Now button again. I'll see you inside shortly!
Got a Question?
Here are the most common questions and answers about the Dehydrating eBook. If you have any other questions, click the chat bubble on this page and we'll answer right away!
Is it too late to improve my health?
No. It’s never too late to start feeling better. Why? Parents often sacrifice their own needs. And as the years go by, their health gradually declines. I want parents of any age to be able to feel better, starting today... as well as their children to get started on the right foot!
How much work is involved in this eBook?
There’s some work involved in the lessons of this eBook. But I can honestly say, it’s some of the funnest work I’ve done. The cooking techniques are simple. And the recipes are mostly “mix and go.” It’s easy. And the results are amazingly effective.
Is the Dehydrating eBook taught as a live class?
No. This is the companion eBook to our online eCourse. The videos you get are pre-recorded, so you don’t have to show up anywhere, at a specific day or time. The eBook is ready for you to download immediately after purchase.
Is there a printed or hard-copy version of this eBook?
Yes! When you purchase the PDF eBook, we're including a spiral-bound, lay-flat, full-color textbook completely free. It's an $80 value and you even get free shipping.
What if I decide I don't like it?
No worries. We offer a 30-day money back guarantee. Just contact us within 30 days of your purchase and we'll be happy to refund your investment, less any shipping and fulfillment costs.
Is religion a huge theme in this eBook?
We focus on the techniques of preparing real foods using traditional methods that preserve or enhance the nutritional value of the original ingredients.
There is a heavy emphasis on answering the “how” questions. However, there is always a reason for “why” we do things, and it is this “why” that is often more important than the “how.”
Our philosophy: At Traditional Cooking School by GNOWFGLINS, we believe that God is our creator and the source of all things good. God is the “why” for all that we do, including the way we cultivate, harvest, prepare and eat foods. That’s why we share our love for God and explain how we can see God’s design in our food.
This resonates with most of our students, though some participate solely for the techniques. We are happy to help you either way.