Backpacker - - Skill Set Trail Chef -

Make canned pumpkin puree camp-ready.

Set de­hy­dra­tor to 135˚F (or oven to its low­est set­ting, usu­ally 180 to 200˚F). Spread a 15-ounce can of puree in a 1/8-inch-thick layer on a piece of parch­ment pa­per. Place on a de­hy­dra­tor rack (or a cookie sheet if us­ing an oven) and let it dry for 6 to 8 hours (1 to 3 hours in an oven).

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