This is a followup to my article, Dehydrated Backpacking Meals Tips and Tricks.
Rehydrating your backpacking meal effectively “boils down” to three main concepts: how much water to use, selecting the right container, and your preferred rehydrating technique.
This article specifically excludes store-bought, freeze-dried meals, like Mountain House, which come with their own instructions. However, you may find the rehydrating techniques discussed helpful. The focus here is on preparing homemade dehydrated meals instead.
H2-Ohhhh…..
Getting the amount of water right is key to having a well hydrated and satisfying meal. Too little, and your food will stay hard and dry. Too much, and you’ll be making soup.
The Scientific Method involves precise measurements and some math. First, weigh your food before dehydrating and again after. The difference is water lost. Knowing that one pint (16oz) of water weighs one pound you can do the math to calculate the exact amount of water needed to rehydrate all the various ingredients. Be sure to add a little extra for any water lost as steam when heating the water.
The Eyeball-It Method is my go-to. Simply cover the ingredients with water plus a little extra. (Think a 1/4 inch or so). Give your food a stir and add a little extra if necessary. I don’t mind my meal a little soupy since I’ll need extra water after a full day of hiking.
Not All Foodstuffs Rehydrate Equally
Some home dehydrated ingredients take longer to re-hydrate than others. This is why I split my ingredients into two categories: “Simmer” and “Stir.”
Simmer ingredients I’ll add to the cold water and bring to simmer till soft. Anything dense with a low surface area; things like corn, peas, and beans.
Stir ingredients rehydrate quickly and might need just a quick stir, such as spinach or instant mashed potatoes.
Packing ingredients vs meals comes with some advantages. It allows greater creativity on trail while maintaining low weight. Can’t decide between ramen noodles or mashed potatoes? No problem. Pack them both along with a separate package of veggies and protein. Decide at mealtime.
Packing ingredients also allows you to cook less food at meal times cutting down on both waste and pack weight.
Storage Containers.
Plastic Ziplock Freezer Bags: Pros: Easy to find and inexpensive. Cons: Not super-reusable.
Stasher Reusable Silicone Bags: These are a personal favorite because they are reusable and dishwasher safe. Turn them inside out before running them through the dishwasher to get in the corners. Pros: Reusable and easy to clean. We use them at home for food storage year-round. Cons: Pricey and bulky. I had to buy several sets before I found the size/shape combo that worked for me.
FoodSaver Vacuum-sealed Bags. These are ideal if you have a FoodSaver (or similar) Pros: Reasonably durable and can save you space in your pack (if done right). Vacuum sealed foods should last a long time and are my favorite for longer trips. Cons: Essentially single use and more expensive over time. They can vacuum-seal down to small bricks making them unforgiving to pack in a bear can. Trail Tetris, anyone?
Tip: Buy the rolls and make your own bags.
Bonus Tip: Tiny puncture holes are a common issue with the vacuum-sealed bags. To get around this I fold a paper towel in half, tuck it into the bag, then pour the dry ingredients inside the paper towel. This has worked to decrease the number of pin holes and I have a paper towel to use at, and clean up, my meal.
Mylar Bags: Another popular option but I don’t have any practical experience to share.
Rehydrating Containers
Now you have your meals and some water and are ready to rehydrate. Grab a container and let’s get started.
A cook pot and small mug is my primary method to rehydrate on shorter trips.
- Fill the cook pot with water and bring to a boil.
- Pour out enough hot water out to fill the mug.
- Add Simmer ingredients to the cook pot and simmer till done.
- Add Stir ingredients and continue cooking.
- Use the extra hot water in my mug to top off as needed to get the right consistency.
- Any left over water can be used to make a hot beverage.
Hot Soaking is the most common, less labor-intensive, technique. Simply add water to the food container and let everything soak while setting up camp. You’re rewarded with a hot meal after a long day.
Plastic Ziplock bags are my preferred storage for quick weekend trips but don’t use them to hot soak. I’m a little apprehensive about putting hot water in them despite all the science to the contrary. If you are rehydrating with hot water in plastic Ziplock bags be sure to use freezer-grade bags. The regular ones will not hold up to the heat.
Cold soaking is another popular technique amongst ultra-light hikers since it eliminates the fuel and stove weight. I prefer a hot meal most nights and will endure the added ounces.
Maybe it’s the Italian in me, but I enjoy the process of cooking even if it’s just mixing and simmering. I hope these tips and tricks will help fuel your next hike.
All Things Dave 