Chilli, stew and pasta sauce rehydrate almost perfectly. Trim the fat before cooking, spread no thicker than 15 mm, and write the water quantity on the bag.

Strawberries at 10 to 12 mm are the best first batch. Pierce waxy skins, acidulate pale fruit, and blanch most vegetables before drying.

Raw meat dries well and stores for years but must be cooked after rehydrating. Choose lean, slice 10 to 12 mm, and expect a second dry.