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I guess *need* would be a personal preference, but I certainly would not want to do without mine. If I'm going to go to all the trouble of dehydrating, I want my food to last as long as possible.
LetsPrep11 wrote:If I'm going to go to all the trouble of dehydrating, I want my food to last as long as possible. For the canning cupboard, we started by tearing apart about 4 pallets to use for the sides and shelving boards. We use a reciprocating saw with a long demolition construction blade and simply slice through the nails. Once we have the structures carcass built – we just simply use all of the straight boards cut from the pallets to cover.
I sure wish pallet boards around my area looked anything close to what this was built out of. Last year I dehydrated several veggies; beans, carrots, mushrooms, cuke chips, and tomatoes. The bags lose their seal constantly, and not just for things like pasta, which has sharp edges.


Leave all of the remnant flat nails in the boards, not only does it add lots of  character – its super quick.
The biggest mistake people make when using reclaimed lumber or pallets is trying to make it too perfect. They outlawed using drywall screws for displays because they were too fragile and snapped off too easily if the item was torqued or twisted in any way. A couple jars I didn't vacuum seal because I left them out to use within a couple months and not put in the long term storage. I will marinate meat and freeze in it occasionally, but I don't put any dehydrated foods in it. It can also be used to create tables, furniture because wooden pallets ensure good strength and durability.
I put mine in those OCCO (I think) stainless containers with the gasketed lids and keep in a drawer so they are out of the light. I am just dehydrating leeks now, and still have some left from last year, which are fine, and have tomatoes from two years ago, which are fine. I opened some carrots the other day for stew that had been vacuum sealed for about 1.5 years, and they were perfect.


I live in PA, which has a humid summer but not so the rest of the year, and my house is air conditioned. I tried it--to keep out the bugs, but now I don't eat much (I'm gluten-free so just occasionally eat GF pasta) and I keep in it's original bag in a plastic BPA-free container. But I can seal up a marinated steak, put it in my freezer, go back in a month and the seal is gone. Not to mention it would not survive the freezer for long without being sealed.I don't have any experience with the mylar bags except the factory sealed ones, but I am sure many who have will weigh in on that.
I haven't used the jar lids for sealing, only because when I ordered everything, they were out.



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Comments

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