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You are here: Home » Recommended Tools & Equipment » Dehydrating eCourse & eBook — Recommended Resources, Tools, and Equipment

Dehydrating eCourse & eBook — Recommended Resources, Tools, and Equipment

This page will be updated frequently with the recommended merchants, tools, food/ingredients, books, and other links mentioned for the Dehydrating eBook and eCourse. (Keep scrolling to see all links and recommendations.)

Merchants

The following merchants are excellent resources for your traditional cooking needs.

Cultures for Health

Provides starter cultures, cheese-making supplies, sprouting supplies, and more. Get 15% off cultures and 10% off supplies.

More info: Cultures for Health.

Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.

Amazon.com

Amazon has an entire grocery section of natural and organic ingredients, including many of the items need for this eCourse. It’s also a great place to get appliances.

More info:
Amazon.com.

US Wellness Meats

On online resource for pasture-raised meats, grassfed dairy, lard, tallow, and more.Great resource for meats used to make jerky.

More info: US Wellness Meats

Tools and Equipment

Excalibur 9-Tray Dehydrator

This horizontal airflow unit has removable trays, so it can also be used to ferment foods at a controlled temperature (it even fits half-gallon and gallon-sized jars!

More info or buy at: Amazon.com.

Nesco/American Harvest Dehydrator

This vertical airflow unit uses stackable trays.

More info or buy at: Amazon.com.

L’Equip dehydrator

This is also a vertical airflow unit that uses stackable trays.

More info or buy at: Amazon.com.

Fruit Leather Trays

Use to line trays of Nesco/American Harvest Dehydrator to make fruit leather.

More info: Amazon.com.

Alternative: line tray with parchment paper.

Needed in lesson 7.

Wooden Cutting Board

A large wood or bamboo cutting board is needed for cutting vegetables and carving meats.

More info or buy at: Amazon.com.

Needed in most lessons.

Trimmer/Utility Knife

A large wood or bamboo cutting board is needed for cutting vegetables and carving meats.

More info or buy at: Amazon.com.

Needed in most lessons.

Paring Knife

Great for peeling and small, intricate cutting tasks.

More info or buy at: Amazon.com.

Needed in most lesson 18.

Cutco Vegetable Knife

Similar to a chef’s knife, but rectangular. Can be used to chop and slice then with its rectangular base, you can scoop things up.

More info or buy at: Amazon.com.

Needed in most lessons.

Mixing Bowls

A small, medium and large are handy at a minimum.

More info or buy at: Amazon.com.

Needed in most lessons.

Measuring Cups and Spoons

Necessary for accurate measuring.

More info or buy at: Amazon.com.

Needed in most lessons.

Quart-size Mason Jar (wide-mouth)

Useful in soaking grains, fermentation, sprouting, and food storage.

More info or buy at: Amazon.com.

Needed in lessons 10 and 17.

Half-Gallon Mason Jars

Use with sprout screens to sprout wheat berries (or other grains/beans). Also helpful in making water kefir.

More info or buy at: Amazon.com.

Alternative: use two quart jars.

Needed in lessons 12 and 17.

Hand Chopper

Used to chop a small amount of ingredients (such as vegetables).

More info or buy at: Amazon.com.

Option in most lessons.

Food Processor

An excellent tool for chopping, shredding, and powdering.

More info or buy at: Amazon.com.

Alternative: Use hand tools for chopping and shredding.

Needed in most lessons.

Vitamix (High-Powered Blender)

Mill your own flour (though not as finely as a mill) and crack grains for porridge.

More info or buy at: Vitamix.com.

Alternatives: a stand-alone mill or grain cracker, or another high-powered blender such as Blendtec.

Option in most lessons.

Bron Mandolin Slicer

This sturdy vegetable slicer is made from stainless steel. It is useful for making very thin vegetable slices to dehydrate as chips.

More info or buy at: Amazon.com.

Alternative: Use hand tools for slicing, except it will be very difficult to get vegetables thin enough for chips with by cutting with a knife.

Needed in lessons 5, 8, and 9.

Norpro Mandolin Slicer

This vegetable slicer is made from plastic. It is less expensive than the Bron madolin and is a good choice if you are uncertain how much use you’ll be using it.

More info or buy at: Amazon.com.

Needed in lessons 5, 8, and 9.

Foodsaver Vacuum Sealing System

A great option for sealing and storing dehydrated foods for long term use, without the need for refrigeration.

More info: Amazon.com.

Option in most lessons.

Foodsaver Jar Sealer Accessories

Needed to vacuum seal food in jars.

More info: Amazon.com.

Option in most lessons.

Foodsaver Rolls

Needed to create vacuum-seal pouches.

More info: Amazon.com.

Option in most lessons.

Jerky Gun

Helpful in making ground beef jerky and jerky sticks.

More info: Amazon.com.

Option in lessons 14 and 16.

Cherry Pitter

If you plan to dry a lot of cherries, you’ll be thankful for a cherry pitter!

More info: Amazon.com.

Needed in lesson 5.

Apple Corer/Peeler/Slicer

An apple corer/peeler/slicer will save you much time while generating perfectly even and clean slices for the dehydrator.

More info: Amazon.com.

Needed in lessons 5 and 7.

Smoker

A great way to dry meats and fish when warmth and sun were not available.

More info: Amazon.com.

Option is most lessons.

Wireless Remote Thermometer

Helpful if you plan to dehydrate food in your car.

More info: Amazon.com.

Alternative: easy read thermometer.

Option in most lessons.

Mylar Oxygen Absorber Bags

Helps accomplish a moisture-free and oxygen-free environment for your
food storage.

More info: Amazon.com.

Mentioned in lesson 4.
Option in most lessons.

Apple Corer

This simple tool pushes into the apple parallel to the core to help you pop it out in seconds.

More info: Amazon.com.

Needed in lesson 5.

Peeler

Needed to peel vegetables for dehydrating.

More info: Amazon.com.

Needed most lessons.

Crockpot

Besides getting dinner ready ahead of time, crockpots are great for making broth and cooking beans.

More info or buy at: Amazon.com.

Alternative: Use a large stockpot.

Needed in lessons 8, 11, 13, and 19.

Stockpot

Helpful in soaking and cooking grains/beans, making stock, cheese and large soups/stews.

More info or buy at: Amazon.com.

Needed in lessons 11 and 13.

Cast-Iron Skillet

Needed for cooking steak, tortillas, and preparing skillet meals.

More info or buy at: Amazon.com.

Needed in lessons 11, 13, 14, 18, and 20.

90-count Cheesecloth

This fine-weave cheesecloth is useful in draining soft cheeses. Reusable.

More info or buy at: Cultures for Health or Amazon.com.

Coupon: TCS for 15% off cultures and 10% off supplies at Cultures for Health. May be used multiple times

Needed in lessons 1, 13, and 17.

Stainless Steel Colander

Useful for straining stocks/broths, soaked grains/beans, and more.

More info or buy at: Amazon.com.

Needed in lessons 12, 13, and 15.

Empty Gel Caps

Fill with your homemade dessicated liver to create a liver supplement.

More info or buy at: Amazon.com.

Needed in lesson 15.

9-inch-by-13-inch Pan

Needed for baked goods, such as baked oatmeal.

More info or buy at: Amazon.com.

Needed in lesson 18.

8″ or 9″ Square Baking Dish/Cake Pan

Needed for baking cakes.

More info or buy at: Amazon.com.

Needed in lessons 18, 20, and 21.

Hand Shredder/Grater

Needed for grating small amounts of vegetables.

More info or buy at: Amazon.com.

Needed in lesson 18.

Deep-dish 11-inch Square Baking Dish

Needed for making baked omelets.

More info or buy at: Amazon.com.

Needed in lesson 18.

Ingredients

Real Salt

This unrefined sea salt is high in trace minerals and imparts a wonderful flavor.

More info or buy here.

Alternatives: Himalayan Sea Salt or Celtic Sea Salt.

Needed in most lessons.

Raw Honey

A nutritious sweetener, honey that has not been heated over 117 degrees is loaded with amylases, enzymes that digest carbohydrates.

More info or buy at: Amazon.com.

Alternative: local raw honey is the best option, when possible.

Needed in lessons 6, 7, 8, 10, 12, 16, 18, 20, 21, 22, 23, and 24.

Vanilla Beans

Use vanilla beans to make your own vanilla extract.

More info or buy here.

Follow Wardee’s instructions for making vanilla extract.

Needed in lessons 6, 18, 21, and 22.

Unsweetened, Shredded Coconut

Comes from coconut meat that is dried at a low temperature. Tastes great, has a wonderful texture, and contains the nutrients found in coconut.

More info or buy at: Amazon.com.

Needed for lessons 6, 18, and 22.

Cinnamon

Useful in flavoring baked goods.

More info or buy here.

Needed in lessons 6, 12, 18, 20, 21, 22, and 23.

Nutmeg

Useful in flavoring baked goods and fruit leather.

More info or buy here.

Needed in lessons 6, 20, 21, and 23.

Ginger

Great for spiced baked goods, soups, and seasoned vegetables.

More info or buy here.

Needed in lessons 6, 7, 10, 13, 20, 21, 22, and 23.

Cloves

This culinary spice pairs well with cinnamon and nutmeg.

More info or buy here.

Needed in lessons 6, 10, 13, 21, and 23.

Sucanat or Rapadura

Unrefined sugar cane, a natural sweetener. Used to make candied fruits, water kefir, and baked goods.

More info or buy at: Amazon.com.

Needed in lessons 7 and 18.

Evaporated Cane Juice

With it’s fine crystals and mild taste, this natural sugar is the most like white sugar. Needed for making Candied Apple Slices.

More info or buy at: Amazon.com.

Option in lessons 7.

Pepper (ground)

Needed to season vegetables, beans, and meats.

More info or buy here.

Needed in lessons 9, 11, 13, 15, 16, 18, 19, 20, and 23.

Garlic Powder

Needed to season vegetables, beans, and meats.

More info or buy here.

Needed in lessons 9, 16, 18, 19, 20, and 23.

Onion Powder

Needed to season vegetables, beans, and meats.

More info or buy here.

Needed in lessons 9, 11, 16, 19, and 23.

Cumin Powder

Needed to season vegetables, beans, and meats.

More info or buy here.

Needed in lessons 11, 16, and 19.

Cayenne (ground)

Useful in making condiments and savory dishes.

More info or buy here.

Needed in lessons 11, 16, 22, and 23.

Paprika

Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.

More info or buy here.

Needed in lessons 11 and 19.

Raw Apple Cider Vinegar

This apple cider vinegar is raw, organic, and unfiltered. Needed for soaking grains and making chicken broth.

More info or buy at: Amazon.com.

Needed in lessons 11, 12, 13, 16, 18, 19, 21, and 23.

Coconut Oil, unrefined

A traditional cooking fat, excellent for baking, sautéing, and frying.

More info or buy at: Amazon.com.

Needed in lessons 11, 12, 19, 21, and 22.

Quinoa

Dehydrate cooked quinoa to use at a later time. Great in salads, as a side dish, and even in cookies.

More info or buy at: Amazon.com.

Needed in lessons 12 and 20.

Brown Rice

Use to create dried brown rice that can be reconstituted when needed.

More info or buy at: Amazon.com.

Needed in lessons 12 and 19.

Buckwheat

Use to create sprouted buckwheat and dehydrate for future use.

More info or buy at: Amazon.com.

Needed in lessons 12.

Dairy Kefir Grains
at Cultures for Health

Necessary for making dairy or coconut milk kefir.

More info or buy at: Cultures for Health.

Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.

Needed in lessons 13 and 17.

Villi Yogurt Starter

Needed to make room-temperature cultured yogurt.

More info: Cultures for Health.

Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.

Needed in lesson 14.

Beef Gelatin

Needed to make broth cubes.

More info or buy at: Amazon.com.

Alternative: Great Lake’s beef gelatin.

Needed in lessons 14 and 20.

Dessicated Liver

A simple way to get the benefits of liver. Choose these if you don’t wish to make your own.

More info or buy at: RadiantLife.com

Mentioned in lesson 15.

Ground Beef

Use to make dehydrated ground beef and beef jerky.

More info: US Wellness Meats.

Needed in lessons 15, 16, 19, and 20.

Liver

Dehydrate raw liver to create your own dessicated liver supplements.

More info: US Wellness Meats.

Needed in lesson 15.

Balsamic Vinegar

This flavorful vinegar is especially helpful in making beef jerky.

More info or buy at: Amazon.com

Needed in lessons 16, 20, and 24.

Sourdough Starter

Used to make sourdough bread, pancakes, and waffles.

More info or buy at: Cultures for Health.

Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.

Needed in lessons 17 and 18.

Kombucha Scoby

Needed to make kombucha.

More info: Cultures for Health.

Coupon: TCS for 15% off cultures and 10% off supplies. May be used multiple times.

Needed in lesson 17.

Green Leaf Stevia Powder

Stevia powder works well in non-bake desserts, tea, coffee, and salad dressings.

More info or buy at: Amazon.com.

Option in lesson 18.

Rolled Oats

Used to make various breakfast dishes.

More info or buy at: Amazon.com.

Needed in lesson 18 and 22.

Walnuts

Used to make various breakfast dishes and dehydrated cookies.

More info or buy at: Amazon.com.

Needed in lesson 18 and 22.

Basil

Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.

More info or buy here.

Needed in lesson 18 and 19.

Oregano

Flavorful addition to roasts, soups, stews, stocks and vegetable dishes. Also used to make herbed seasoning salt.

More info or buy here.

Alternative: Amazon.com.

Needed in lesson 19.

Beef Tallow

Excellent choice for frying.

More info or buy at: US Wellness Meats.

Alternatives: palm shortening works as a substitute.

Option in lessons 19, 20, and 22.

Allspice Powder

Useful in making condiments and baked goods.

More info or buy here.

Needed in lessons 20, 21, and 23.

Toasted Sesame Oil

Needed to make quinoa and bean salad (also a great addition to salad dressings).

More info or buy at: Amazon.com.

Needed in lesson 20.

Arrowroot

Used as a thickener. A substitute for corn starch.

More info or buy at: Amazon.com.

Needed in lessons 20 and 21.

Blanched Almond Flour

The nut flour is often used to make gluten-free baked goods.

More info or buy at: Amazon.com.

Needed in lesson 21.

Aluminum-free Baking Powder

The best (and safest) baking powders are free of aluminum and GMOs.

More info or buy at: Amazon.com.

Alternative: Bob’s Red Mill Baking Powder.

Needed for lessons 21.

Cocoa Powder

Needed for baked goods and raw chocolate cookies.

More info or buy at: Amazon.com.

Needed in lesson 22.

Sunflower Seeds

Can be used as a high-protein snack. An excellent addition to breads, cakes, cookies, and baked oatmeal.

More info or buy at: Amazon.com.

Option in lesson 22.

Pumpkin Seeds

Used to make grain-free granola.

More info or buy at: Amazon.com.

Needed in lesson 22.

Mustard Powder

Needed to make lacto-fermented ketchup.

More info or buy here.

Needed in lesson 23.

Turmeric

This anti-inflammatory herb adds flavor to vegetable and meat dishes.

More info or buy here.

Needed in lesson 23.

Chinese Five Spice Powder

Used to flavor apple chutney.

More info or buy here.

Needed in lesson 23.

Red Chili Flakes

Used to make jerky and  relish.

More info or buy here.

Needed in lesson 23.

Additional Reading

Complete Dehydrator Cookbook

Includes techniques and instructions for preparing and preserving every kind of fruit and vegetable, plus more than 100 recipes.

More info or buy at: Amazon.com.

Mentioned in lesson 1.

Preserve It Naturally

Teaches the basics of dehydrating. Includes chapters on fruits, vegetables, meats, fish, herbs, nuts, grains, dairy products, crafts, cake decorating, potpourri, sachets, macrame beads, dough art, wreaths, and much more. Recipes for hot/cold appetizers, soups, salads, main/side dishes, sauces, beverages, desserts, snacks, trail mixes, breads, and more.

More info or buy at: Excaliburdehydrator.com.

Mentioned in lesson 1 and 3.

Nourishing Traditions

The ground-breaking cookbook by Sally Fallon includes well-researched information and an abundance of recipes prepared using traditional methods.

More info or buy at: Amazon.com.

Mentioned in lesson 12.

Other Links

Getting Started

  • Private Member Area
  • Get Access To The Dehydrating eCourse Videos
  • Wardee Harmon, lead teacher and owner of  “Traditional Cooking School by GNOWFGLINS”
  • Wardee’s book: The Complete Idiot’s Guide to Fermenting Foods

Lesson 1

  • “fermentation”
  • “Backpacking Chef”

Lesson 2

  • “BuildItSolar.com”
  • “Craigslist”

Lesson 3

  • None

Lesson 4

  • “Online”
  • “FoodSaver.com”
  • “DiscountMylarBags.com”

Lesson 5

  • None

Lesson 6

  • None

Lesson 7

  • None

Lesson 8

  • None

Lesson 9

  • None

Lesson 10

  • None

Lesson 11

  • “hummus”

Lesson 12

  • None

Lesson 13

  • “Choosing the Best Milk”

Lesson 14

  • None

Lesson 15

  • None

Lesson 16

  • None

Lesson 17

  • “Cultures for Health”

Lesson 18

  • None

Lesson 19

  • None

Lesson 20

  • None

Lesson 21

  • “Vitamix”

Lesson 22

  • “here’s where you can buy it ready-made”
  • Fact Sheet: How to Render Tallow or Lard: “Source”

Lesson 23

  • None

Lesson 24

  • None

Questions?

See the FAQs.

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