Dehydrating Homemade Backpacking Meals for Beginners

Backpacking is one of my favorite ways to get outdoors, but it does require careful planning, especially when it comes to food. Making sure your body is nourished from rigorous activity is easier said than done, which is why I started bringing my own meals into the backcountry with me. Dehydrating your own backpacking meals can be a game-changer, offering lightweight, nutritious, and delicious meals that meet your dietary needs. 

In this guide, I will share the process of dehydrating homemade backpacking meals from start to finish. From creating recipes, choosing the best produce, dehydrating and storage methods, and how to rehydrate your meals in the backcountry. 

If all of that sounds good to you, let’s get into it!

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How to Start Dehydrating Your Own Backpacking Meals

I went through five backpacking seasons of eating pre-packaged backpacking meals, and while the convenience of grabbing a meal off the shelf was nice, my wallet and my body were not happy. At almost $12 a meal, meal costs certainly add up. I also found that no matter how well I ate on the trail, at the end of the day, it felt like there was a brick in my stomach. Indigestion was REAL from eating these store-bought meals. 

I slowly started making meals that I knew would taste good and leave me feeling good after a day on the trail. This meant incorporating more fresh foods and creating meals from products that left me satisfied. 

Whatever your reason for making your own backpacking meals, this guide will help you perfect the craft of creating delicious and nutritious meals.

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Why Dehydrate Your Own Meals?

The benefits of dehydrating your own meals are numerous, but it is important to consider WHY you want to dehydrate your own meals because that will determine HOW you’re going to begin and execute dehydrating. 

Here are some of the reasons to start dehydrating your own meals: 

Cost-Effective 

Store-bought dehydrated meals can be expensive. Making your own can save you money in the long run. Purchasing initial materials can be expensive, but it pays off over time. 

Customizable

You can tailor meals to your dietary preferences and needs. I’ve always found that pre-made meals contain too much food in volume for my appetite, so I stick to creating calorie-dense meals that are smaller in volume but greater in nutritional value. 

Healthy 

Control the ingredients to ensure you eat nutritious, preservative-free food. Minimizing additives could be an important reason for making your own meals. While the shelf-life might be shorter, you can feel better about what you consume. 

Lightweight

Dehydrated meals in general are lightweight, but making your own can help better control what you’re bringing on the trail. The mylar bags that most pre-made backpacking come in are heavy and take up significant space. 

Cost Savings

Pre-packaged freeze-dried meals can be expensive, from $10 – 15 a pop. Dehydrating your own food significantly reduces costs. I can make my meals for around $3-5 per meal. 

Healthier Ingredients

Store-bought meals often contain preservatives and high sodium levels. Making your own allows you to use fresh, whole ingredients. While sodium is extremely important for recovery on the trail, I’d rather control my sodium intake via electrolytes and snacks. 

Customizable Flavors

You can tailor meals to your taste preferences and dietary needs. Vegan, Vegetarian, allergies, all of those food preferences can be easily accommodated when you make your own meals. 

Eco-Friendly

Depending on how you store your meals for short—and long-term storage, making your own meals can reduce packaging waste compared to store-bought backpacking meals. I typically store individual ingredients for long-term storage so I can create meals when needed and make full meals for immediate use. 

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Essential Equipment for Dehydrating Meals

When it comes to dehydrating meals, outside of a standard knife and cutting board, you don’t need much! Especially if you plan on eating your meals shortly after you make them. 

However, the longer you plan on storing your meals, the more items I would recommend. For long-term storage, I would also recommend a vacuum sealer. 

Here are my go-to pieces of equipment when I dehydrate meals. 

• Food Dehydrator: A good quality dehydrator is essential. Look for one with adjustable temperature settings and multiple trays. I love my Cosori 5-Tray Dehydrator, but a simple stackable dehydrator is also fantastic, especially for beginners. Choosing the right dehydrator depends on your needs, budget, and available space. Stackable tray dehydrators are great for beginners, while shelf dehydrators offer more even drying and larger capacity. Solar dehydrators are perfect for eco-conscious users, and commercial dehydrators are ideal for high-volume processing. Consider your specific requirements to find the best dehydrator for your dehydrating adventures. 
• Parchment Paper or Silicone Mats: Many dehydrators come with solid mats for liquids, but if your dehydrator does not or you need more than the one or two that the dehydrator comes with, parchment paper works great. These are the silicone mats that I use for my dehydrator. 
• Silicon Bags or Mason Jars: When it comes to storage, you can put your ingredients into Stasher Bags or Mason Jars. I typically keep my individual ingredients in Mason Jars and completed meals in Silicon Bags. 
• Mylar Bags: If you’re planning on rehydrating your meals in a bag, similar to a pre-packaged meal, you’ll want Mylar Bags. I have always used Wallaby Bags, which come in serving-size bags with oxygen absorbers and labels. 

Other general kitchen items that would come in handy when cooking include pots and blenders. Again, the only item you really need, other than what is likely already in your kitchen, is a dehydrator.

Related Read: Dehydrating Chicken Noodle Soup

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Dehydrating Specific Foods

Not all ingredients dehydrate the same, so if you’re planning on dehydrating ingredients individually. Here is a section on choosing ingredients and how to dehydrate them!

Choosing Ingredients for Dehydrating

When it comes to dehydrating meals, you want to make sure that the ingredients you’re choosing will dehydrate well. This is typically smaller foods like rice and quinoa and foods with low water concentration and high fat concentrations. 

However, as long as you blanch your vegetables and cut your ingredients small enough, there aren’t a whole lot of foods you should avoid. Some items I would recommend avoiding include avocado, bananas, watermelon, cheese and other dairy products, and peanut butter because how much water and fat they contain.

Some of my go-to ingredients for dehydrated backpacking meals include:

• Vegetables: Carrots, peas, corn, bell pepper, onions, broccoli, zucchini, sweet potatoes and tomatoes
• Fruits: Apples, berries, and oranges are great options.
• Proteins: Lean meats like chicken and ground turkey, low-fat ground beef, beans, and tofu can be dehydrated. Cook and season them before dehydrating.
• Grains and Pasta: Cooked rice, quinoa, and small pasta can be dehydrated for easy rehydration on the trail.
• Sauces: Instead of including the individual ingredients of your sauce in your meal pack, consider making your sauce first and dehydrating. This works well for curry sauces, pasta sauce, peanut sauce, and BBQ sauce. Just make sure the sauce is low in fat. 

While it is great to dehydrate all of the individual ingredients and put them together for an epic backcountry meal, sometimes the best route is to dehydrate meals you’ve already put together. Have left overs from a low fat meal you’ve made? Try dehydrating it! This is a great way to test out dehydration. 

How to Dehydrate Specific Foods

Every dehydrated is different and should be treated as such. Most dehydrators will come with a guide for the best temperatures and times for different foods. For optimum results, use your dehydrator guide for times and temperature. Below are the temperatures I use for dehydrating, but the drying process may be different for your dehydrator. 

Remember, timing will vary based on size and shape of the items you’re dehydrating. It is more important to know WHAT to look for in the final product, than just dehydrating based on recommended times which is why I don’t list times below. 

Fruits

• Wash, peel (if necessary), and cut into small pieces.
• Dip apples and bananas in lemon juice to prevent browning.
• Dry at 125°F (52°C) until leathery but not sticky.
• Dehydrated fruit does not become brittle. 
• You can use a food processor to create fruit leather which is an incredible trail snack.

Vegetables

• Blanch harder vegetables like carrots, peas, and corn before dehydrating.
• Dry at 125°F (52°C) until brittle.
• Dehydrated vegetables have a long shelf life and are extremely versatile when making good trail food.

Meat & Protein

• Use lean meats to prevent spoilage. Excess fat will not allow the meat to fully dehydrate.
• Cook thoroughly before dehydrating (especially poultry and ground meats).
• Dry at 145°F (63°C) until completely dry and brittle.
• Beef Jerky can be marinated and seasoned for flavor and dried until firm.

Pasta, Rice, and Beans

• Cook fully before dehydrating to allow for quick rehydration on the trail.
• Dry at 135°F (57°C) until completely dry and firm.

Complete Meals

• Cook meals fully before dehydrating.
• Blend soups and sauces for even drying.
• Spread in a thin layer on silicone sheets.
• Dry at 135°F (57°C) and break into pieces once fully dry.

Read Next: How to Dehydrate Meat for Backpacking

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Storing Dehydrated Meals

Once your meals are dehydrated, store them in airtight containers or vacuum-sealed bags. For dehydrated ingredients, you can store them in freezer bags, vacuum-sealed bags, and mason jars. For pre-made backpacking meals that I will use, I like to use Mylar Bags or Compostable Bags for immediate use. Label each package with the contents and date. Store in a cool, dark place to maximize shelf life.

Dehydrated meals can last a long time if stored properly. Here are some general guidelines:

Shelf Life of Dehydrated Foods

1. Vegetables and Fruits: Typically last 1-2 years when stored in a cool, dark place in airtight containers.
2. Meats and Proteins: Generally last 6 months to 1 year. It’s important to ensure they are fully dehydrated and stored properly to prevent spoilage.
3. Meals and Mixed Dishes: Can last 6 months to 1 year, depending on the ingredients and storage conditions.
4. Pasta, Rice, and Beans: Can last 1-2 years when stored in cool, dark places in airtight containers.

Factors Affecting Shelf Life

1. Moisture Content: Ensure food is completely dry and cool before storing. Any remaining moisture can lead to mold and spoilage. Never put freshly dehydrated foods in containers, wait until they are room temperature.
2. Storage Conditions: Dehydrated meals should be stored in airtight containers or vacuum-sealed bags to keep out moisture and air. They should also be kept in a cool, dark place to extend their shelf life.
3. Temperature: Lower storage temperatures help prolong the shelf life of dehydrated foods. Avoid storing them in areas with fluctuating temperatures. If you vacuum seal your items, you can store them in the freezer for years without issue.
4. Light Exposure: Light can degrade the quality of dehydrated foods. Store them in opaque containers or in a dark place.

Tips for Maximizing Shelf Life

1. Use Oxygen Absorbers: Placing oxygen absorbers in your storage containers can help extend the shelf life by reducing the amount of oxygen that can cause spoilage.
2. Rotate Stock: Use the oldest items first to ensure you’re always consuming the freshest food.
3. Check Regularly: Periodically check your stored dehydrated meals for any signs of spoilage, such as off smells or visible mold.

With these tips you can make sure your dehydrated meals stay fresh and safe to eat for as long as possible. If you’re ever unsure about if something, it is better to toss it than risk it. 

Questions about storage and shelf life? Drop them in the comments!

Read Next: Dehydrated Chicken Burrito Recipe

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Rehydrating on the Trail

To rehydrate your meals, simply add boiling water and let them sit for 10-20 minutes. The exact amount of water and time will depend on the meal.

For the PERFECT rehydration, weigh your meal in grams before and after dehydrating. The difference in weight will be the amount of water you add in milliliters. However, if you do not have a kitchen scale or the patience to measure that way(which most of the time I do not), simply add enough boiling water to cover the meal in your pot or Mylar bag.

Tips for Effective Rehydration

1. Use Boiling Water: Boiling water speeds up the rehydration process and ensures that your food is heated thoroughly.
2. Cover and Let Sit: After adding boiling water, cover the container or close the bag to retain heat. Let the meal sit for 10 minutes. 
3. Stir Occasionally: Stirring the meal occasionally helps distribute the water evenly and prevents clumping.
4. Adjust Water Amount: Start with a smaller amount of water and add more as needed. It’s easier to add water than to remove excess.
5. Pre-Soak: For tougher ingredients like beans or meat, consider pre-soaking them in cold water for a few hours before adding boiling water. You can also add water to the meal while you’re setting up camp to get a head start!
6. Use Insulated Containers: An insulated container or cozy can help retain heat and speed up the rehydration process. Here is a cozy for my pot and a popular cozy for dehydrated meals in mylar bags.
7. Test at Home: Practice rehydrating your meals at home to determine the right amount of water and time needed for each meal.

Related Read: Backpacking Pad Thai

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13 Dehydrating Backpacking Meal Trips for Beginners

1. Start Simple: Begin with easy-to-dehydrate foods like vegetables and pasta. This will help you get comfortable with the process before moving on to more complex meals.
2. Use Fresh Ingredients: Fresh ingredients will yield the best results. Avoid using overripe or spoiled produce.
3. Uniform Slicing: Slice ingredients uniformly to ensure even drying. Thinner slices will dehydrate faster and more evenly.
4. Blanching Vegetables: Blanching vegetables before dehydrating can help preserve their color, flavor, and nutrients. Boil them for a few minutes, then plunge them into ice water before dehydrating.
5. Avoid Overcrowding: Spread food in a single layer on the dehydrator trays without overlapping. Overcrowding can lead to uneven drying.
6. Monitor Temperature: Keep an eye on the dehydrator temperature. Most fruits and vegetables dehydrate well at around 135°F (57°C), while meats may require a higher temperatures.
7. Check for Dryness: Test for dryness by letting the food cool and then checking if it’s brittle or leathery. If it’s still pliable or sticky, it needs more time.
8. Label and Date: Always label and date your dehydrated meals. This helps you keep track of what you have and ensures you use the oldest items first.
9. Store Properly: Dehydrated foods should be stored in airtight containers or vacuum-sealed bags to keep out moisture and air. They should also be kept in a cool, dark place to extend their shelf life.
10. Rehydrate at Home: Before hitting the trail, practice rehydrating your meals at home. This will help you determine the right amount of water and time needed for each meal.
11. Experiment with Flavors: Don’t be afraid to experiment with different seasonings and ingredients. Dehydrating intensifies flavors, so a little seasoning goes a long way. 
12. Use Sauce: The best way to have flavorful meals at camp is to use lots of sauce. Dehydrate different sauces to add to your meals for bold, delicious flavor. 
13. Be Patient: Dehydrating can be a time-consuming process, but the results are worth it. To avoid spoilage, be patient and allow the food to dry completely.

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Pack It Up

Creating my own backpacking meals is one of my favorite hobbies! I love planning meals in advance and trying new recipes for my adventures. Creating my own backpacking meals has helped me control what I consume on the trail so I feel better throughout my journey. 

Remember to choose a dehydrator that fits your needs and play around with dehydrating different ingredients. I recommend starting with dehydrating and rehydrating leftovers from meals you make at home. This will help you get a feel for the process. 

Storage is key. So whether you’re using vacuum-sealed bags, Mylar bags, or mason jars, make sure you’ve got an airtight seal. Freezing your dehydrated meals will prolong their shelf life! If you want to bring your meal on the trail in a plastic bag, that is fine, but I would encourage you not to store meals in plastic bags.

Take simple ingredients like rice and some vegetables and add a sauce to them! You’ll instantly have a flavorful meal without doing anything overly complex. My go-to for this hack is to add a yellow curry to rice, chickpeas, and carrots. 

You don’t need expensive equipment to make delicious homemade backpacking recipes. Start small and work your way up. Begin by making your favorite food or store-bought freeze-dried meals so you’re creating something you know you’ll love.

Good Luck on your dehydrating journey! Homemade meals are always better than store-bought. 

Have questions? Drop them in the comments and I’d be happy to answer them for you.