Dehydrated foods

[Socalman]

There are many companies producing dehydrated foods for preppers and backpackers/campers. I have some thoughts about the role of dehydrated foods for prepping. I do have one bucket of Mountain House dehydrated meals that we could grab in 30 seconds and be gone. It would last the wife and I for one week.


1) Dehydrated meals generally do not provide a large number of calories. You need to READ the labels on the meals. Some packages say they offer 2 servings but each serving is tiny and only provides 600 calories.

2) Dehydrated foods will require a water supply to re-hydrat. Can you count on having a water source?

3) A diet of nothing but dehydrated meals can lead to some digestive issues, particularly constipation after more than a few days.

4) Rather than using dehydrated meals, it seems to me that purchasing some dehydrated ingredients makes more sense for long term storage. Some cans of fruit, veggies, ground beef, egg powder, other items that may become difficult/impossible to locate when SHTF would be good to stock.

We have a small weekend/vacation place in a mountain resort in the San Bernardino Mountains and we do have some full meals stored there for the times when we may visit and get snowed in and we have used supplies we took up or purchased for the planned time. Even this winter which was almost a non-event in California saw my daughter snowed in for a few days around New Years before the road was plowed.

In conclusion, my feeling is you use dehydrated foods as a PART of your food preps, not the entire food source. Your thoughts, feelings, ideas are appreciated.

[jamesneuen]

That's the catch point with me is the amount of water you have to use with them. Down here every ounce of water is precious when most people don't know how to purify it from the saltwater we have.

I also get concerned because the low caloric and vitamin count relative to how much it costs. I would rather exclude them completely and just use traditional methods till they either get cheaper or improve the method used to make them but I wouldn't turn down a pallet or two if someone gave it to me.

[Katrina]

My Brother and SIL have been dehydrating their own food in meal type packing ie pasta, veggies ,spices etc. in jars and vac-pak bags, I think if you could do that rather then buying prepackaged meals,you could control the caloric counts then. Having said that I do have some FD foods in my long term storage as a back up and will be dehydrating fruits, veggies this summer to add to the stores. I have been storing water and have the means to purify more if needed.

[Vodin]

Got a dehydrator as a gift. Used it a bit. We water bath and pressure can primarily. The dehydrated fruits dont last long enuf :)

[Katrina]

Know what you mean, Vodin. Grand kids and us big kids love 'em. Better than candy any day.

[Vodin]

lol wont even go into Beef Jerky that is the first to go. A SHTF moment is when one runs out of good jerky.. Speaking of which where is that..GONE DOH!

[bacpacker]

We have been dehydrating for years. Started with a cheap Ronco, making jerky. A few years back we got an excaliber and have gotten to where we try new stuff every year. And yeah jerky and fruit is to good to leave alone.

As far as prepackaged stuff. We keep some on hand for quick and ready meals. Not as a primary meal source. I kinda look at them like I do MRE's, I keep some on hand mainly for a bug out situation. Other wise they are a supplement at best.

[Sniper-T]

I've been dehydrating for close to 30 years, mostly meat, fruit and veggies, but also things like lasgne, spaghetti sauce, chili, soups, and bullion.

Not only can you control the amount of salt, but you can also control portion size and caloric content.

Here, I have a surplus of water, no matter the season, but can be limitted with my canned goods, based on temperatures. Cans generally aren't as good onc they freeze, but bags of dried rice/beans/meat/veggies... hold up just fine!

IMO

[jamesneuen]

So do you guys that make your own, store them in Mylar bags and 5 gallon buckets like other dry goods?

[Domeguy]

I also am curious about the drying time required for things like lasagne and spaghetti? Do you cut it I to smaller sizes first?

[Sniper-T]

yes and yes.

I chop up a whole lasagne into bite sized pcs, and then further crumble it as it dries. It tastes just fine re-hydrated, but it'll never look like it was fresh out of the pan again, unless you were to dehydrate it by ingredient and then reassemble to eat.

Fresh Pasta can also just be hung to dry as well, or twirled into portion sized 'nests' (flour well). Sauces: simmer down till good and thick, and then dehydrate, flipping and crumbling often.

[jamesneuen]

Wait..... You can do an entire lasagna? ! ! !

[Sniper-T]

yep. meat, pasta, sauce, cheese and all!

Also chili, spag sauce with veggies and ground meat...

[jamesneuen]

Ooooo, I might have to try that

[Domeguy]

For a pan of lasagne, cut up, approx how many hours?

[Vodin]

I have a request. Just ground up about 6#'s of Beef chuck. Might you have a good Jerky recipe that I can start the dehydrator with? I used to hang strips of meat in the oven after marination.

Just need ingredients and time to process in the dehydrator. I eat all the jerky tasting for the completion point :)

[bacpacker]

Garlic powder, soy sauce, wochestire, lemon pepper, hot red pepper flakes if you wish. We would cut pieces to size and marinade for at least 24 hours in the fridge. 24 hours at least in the dehydrator. Actually that part you can do to your liking, depending on how long you want to store it.

You can really use any meat marinade you like.

- - - Updated - - -

Garlic powder, soy sauce, wochestire, lemon pepper, hot red pepper flakes if you wish. We would cut pieces to size and marinade for at least 24 hours in the fridge. 24 hours at least in the dehydrator. Actually that part you can do to your liking, depending on how long you want to store it.

You can really use any meat marinade you like.

[Domeguy]

I've done some jerky with just BBQ sauce, and some with a bottled honey teriyaki sauce, both made by K http://i48.photobucket.com/albums/f226/gantsum/48f28e8d3a4216fe7a345071f57baf4f_zpsdf4mdhxb.jpgC Masterpiece. I also like to use Dale's Steak Sauce. You can then add any spices you might like to doctor them up with.

[Vodin]

Thank you when I have a moment or 2 I will give it a shot!

[Domeguy]

yes and yes.

I chop up a whole lasagne into bite sized pcs, and then further crumble it as it dries. It tastes just fine re-hydrated, but it'll never look like it was fresh out of the pan again, unless you were to dehydrate it by ingredient and then reassemble to eat.

Fresh Pasta can also just be hung to dry as well, or twirled into portion sized 'nests' (flour well). Sauces: simmer down till good and thick, and then dehydrate, flipping and crumbling often.

Approximately how long does it take ti dehydrate a pan of lasagna?

[Sniper-T]

Everything is relative. I use extra lean meat and PT absorb literally all of the oil. with veggies, home-made pasta, and lo/non-fat cheese, It takes about 20 hours to dehydrate, depending on temps. I've done it in as little as 10, but it seems to 'crisp' and darken on the edges too much for aesthetics... low and slow... plan on 24 hours, with some tossing and turning. I know I have posted pics of the process a while back, but I don't remember where. Search Freaks... I task thee!

I cracked open a bag of dehydrated chili (meat/beans/tomatoes/sauce) yesterday, that I left at my buddy's cabin in 2003; just to try a bit. (re-sealed the balance.) Awesome. we taste tested it against a new mountain house chili, and 7/7 preferred mine!

[Domeguy]

That is awesome news, and thanks for the info. I never would have imagined if would take so little time, as I would have expected days to weeks. I'm with you an absorbing as much fat as possible of the meat, and encourage Mrs. Dome to get low fat content meat when she buys it, but we are still going through the meat we got from her brother who has his own meat packing business. I assume when you dry the sauces you use the solid tray, and do you at any time switch the sauces/broths over to the perforated trays?

[Socalman]

Lots of good replies on this topic! As I look back, I think what I should have titled the topic was FREEZE DRIED which uses a different process.

I will say that the replies have inspired me to get a dehydrator for this summer's fruit & veggie harvest!

[Sniper-T]

dehydrating some hot peppers:

http://i605.photobucket.com/albums/tt140/Sniper-T/garden/1017151410d_zpsooqnhjfz.jpg (http://s605.photobucket.com/user/Sniper-T/media/garden/1017151410d_zpsooqnhjfz.jpg.html)

I did 4 trays like that of different peppers, and got these:

http://i605.photobucket.com/albums/tt140/Sniper-T/garden/1017151428c_zpsnuylbrke.jpg (http://s605.photobucket.com/user/Sniper-T/media/garden/1017151428c_zpsnuylbrke.jpg.html)

Old school:

http://i605.photobucket.com/albums/tt140/Sniper-T/garden/1017151412a_zpsosdl2ryv.jpg (http://s605.photobucket.com/user/Sniper-T/media/garden/1017151412a_zpsosdl2ryv.jpg.html)

Then did a couple trays of onions:

http://i605.photobucket.com/albums/tt140/Sniper-T/garden/1017151437a_zpstkhkbiox.jpg (http://s605.photobucket.com/user/Sniper-T/media/garden/1017151437a_zpstkhkbiox.jpg.html)

[Sniper-T]

Started with 5# of fresh button mushrooms:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1106151716a_zpsfbgqibx8.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1106151716a_zpsfbgqibx8.jpg.html)

Purée'd in the food processor:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1106151716c_zpsr47jjczl.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1106151716c_zpsr47jjczl.jpg.html)

added some herbs and spices:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1106151716b_zpso9wdzth9.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1106151716b_zpso9wdzth9.jpg.html)

spread out on dehydrator trays:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1106151716d_zps52xstoxl.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1106151716d_zps52xstoxl.jpg.html)

set for 125F and good to go:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1106151725a_zpsoflcoa9h.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1106151725a_zpsoflcoa9h.jpg.html)

[Vodin]

I just tried making jerky out of ground beef that was given to me. It isn't bad but it is missing something. I want to dehydrate cayenne peppers but they are still green and have been removed from the plants.

Question will pick green cayenne peppers turn red after the fact? And do I cut them open or leave them as picked to dehydrate them.

They will be ground down afterwords.

[Caveman Survival]

Vodin... Sweet chilli sauce.. That's the key ingredient you're missing. It's amazing!

[Sniper-T]

they will turn red after, but slowly. you can hurry them a bit by putting them in a paper bag with a banana. They will dry quicker cut up, and since you're grinding anyways, save yourself some work by slicing and dicing fresh.

[Caveman Survival]

Don't forget to save some seeds from your red ones....

[Sniper-T]

And here is 5 pounds of mushrooms, without the water:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1108150952a_zps5xhgs1yr.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1108150952a_zps5xhgs1yr.jpg.html)

[ladyhk13]

Ok, now reverse the process!!

[Sniper-T]

easy peasy, Just add water and I have an awesome mushroom broth for soups, or even to boil pasta in... or rice...

[ladyhk13]

How much water/ratio to mushroom?

[ElevenBravo]

This thread is awesome! Ill be following it!

[Sniper-T]

I find that a rounded tbsp. adds about as much flavour as one of these:

http://www.countrywives.co.uk/wp-content/uploads/2014/05/oxo.jpg

And with almost zero salt.

[Sniper-T]

I did something a little different this year with my deer.

Instead of slicing meat for jerky, and having to deal with the fat/sinew layers, I cleaned it all up, and gave it a course grind. Then I mixed in my spices and let it sit for a couple days refrigerated...
Then I stuffed it into a large sausage casing(s)...

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1205151353a_zpslwajtp9f.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1205151353a_zpslwajtp9f.jpg.html)


Then I put it into the freezer to crisp up, and then...
sliced it into medallions for the dehydrator..

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1205151353b_zpsnlubnexb.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1205151353b_zpsnlubnexb.jpg.html)

[bacpacker]

That looks good.

[Caveman Survival]

Looking good brother!

[Socalman]

I finally got my hands on dehydrator a few months back. So far we have dried apples, bananas and a variety of peppers. Right now pears are very cheap here in So. Cal and I am thinking of drying a few pounds of those. Has anyone dried pears? I figure that the process will be similar to apples since they are somewhat similar in texture.

By the way, on my bananas, I used a honey mixture on them and we were not thrilled with the results. They tend to be overly sweet and have more tendency to stick together. My next batch I will cut the amount of honey by about 20% to see how that does.

[bacpacker]

Never tried pears, but I would think leave them a bit thicker since there is so much juice in them.

We use honey and lime juice on our apples and pineapple and seems to work well. Never did much with bannannas.

[Sniper-T]

made a big batch of deer jerky yesterday. 14 trays worth.

1/2 a dozen different flavours.

One thing I did different this time is I diced up and added fresh hot peppers, onion and/or garlic into the ground meat in addition to whatever other seasonings.

Another thing different, was that instead of using the sausage stuffer, I stuffed the casings by hand. I won't do this again, as it didn't pack as tight, and made slicing difficult.

After the casings were stuffed (2-1/2" dia x ~15" LG) I hung them for 2 days to allow the flavours to blend, and then smoked them for 4 hours with a variety of Maple, Apple and Mesquite. hung for another 12 hours and then dehydrated for 8 hours at 115F.

Overall... quite happy with the results.

[Socalman]

Also on coming under dehydrated foods, I will report on our process of dehydrating peppers.

Like many others out here on the far left coast we like Mexican food. We had a LARGE family dinner Christmas night a one of my bro-in-laws, a Mexican potluck. I made a large batch of pozole and for condiment toppings two things I took were my home dried cayenne chili powder (very hot) and my dried jalapeno rings. Both were eagerly consumed though many stayed away from the cayenne powder. My plants are still producing chilis so I think I will process some more this week., now that I know they will work and others find them enjoyable.

[Socalman]

Our fruit trees this year have given an abundance of fruit. I have dried peaches and was quite happy with the results, though perhaps I got them a bit too dry and they are slightly crunchy.

My favorite fruit, apricots, had a different result. I pitted, split, treated with citric acid per the instructions that came with our unit and dried them at 135 degrees for about 16 hours. They seemed a little dark, and felt a bit "wet" when I removed the trays from the dehydrator. They tasted good and I snacked on a few for a few days, then bagged them up. Today I noticed they were all growing mold.

So, what did I do wrong to ruin many pounds of delicious fruit?

[bacpacker]

Didn't dry them enough.

[Vodin]

I dehydrate the weeds that are growing in the Aquaponics system in the basement. Weeds are Parsley and Oregano those plants are just taking over as is the Celery. Got about a pound of dried Parsley and 1/2 pound of Oregano. It has been about 1 month now since the last harvest and the herbs in the 1 gallon baggies show no sign of mold. Good so far.

[Sniper-T]

a trick to dehydrating dry dry dry.. is run it through normal, but them just let it sit for a day. It will absorb a little ambient moisture, and then dry for another day. It seems to work better, as when you let it 'rest', any deep internal moisture wicks out, and the second run, clears it out better.
imo

[Brownwater Riverrat 13]

made a big batch of deer jerky yesterday. 14 trays worth.

1/2 a dozen different flavours.

One thing I did different this time is I diced up and added fresh hot peppers, onion and/or garlic into the ground meat in addition to whatever other seasonings.

Another thing different, was that instead of using the sausage stuffer, I stuffed the casings by hand. I won't do this again, as it didn't pack as tight, and made slicing difficult.

After the casings were stuffed (2-1/2" dia x ~15" LG) I hung them for 2 days to allow the flavours to blend, and then smoked them for 4 hours with a variety of Maple, Apple and Mesquite. hung for another 12 hours and then dehydrated for 8 hours at 115F.

Overall... quite happy with the results.

Question: starting at 2 1/2" x 15" what did it shrink down to after smoking and dehydrating?

[Sniper-T]

I smoked them whole, like any other sausage... but then used my meat slicer and sliced them into 1/4" discs for dehydrating.

Since the primary moisture was out from the smoking stage, the discs only lost about a 1/16" from dehydrating. made nice chewy chunks.

Next time I am going to get larger casings (think Salami)

[Brownwater Riverrat 13]

I'm getting smelevision...............mmmmmmm, yummy!

[Kesephist]

Overall, which fruit has the broadest vitamin content that will survive dehydration? Getting a dehydrator is looking to be my next major purchase. Being way behind in the Game, to get even partly done will require careful choosing, and would appreciate the resources here to do so.


K

[Brownwater Riverrat 13]

Overall, which fruit has the broadest vitamin content that will survive dehydration? Getting a dehydrator is looking to be my next major purchase. Being way behind in the Game, to get even partly done will require careful choosing, and would appreciate the resources here to do so.


K

There are other ways of dehydrating other than electricity, but the air of your current geographic local might leave a bit of a carbon monoxide foot print in your mouth.

[Sniper-T]

I cannot say enough good things about my american harvest... love it!

[Kesephist]

There are other ways of dehydrating other than electricity, but the air of your current geographic local might leave a bit of a carbon monoxide foot print in your mouth.

Understood. Native Americans made jerky by cutting meat into thin strips and hanging it on racks , usually with smoky fires around to keep away flies. Im minded of an old episode of GOOD EATS on the (defunct?) Food Network
where a box fan, bungee cords , furnace filters and paper towels were used to dry jerky. Done outdoors in the vegas climes, and jerky could be had in 12 hours or so.

But the 'how' isn't the question, it's a matter of 'what'. I'd like to know what fruits or vegetables dehydrate with the least loss of vitamins and minerals.

[Katrina]

Alton is coming back with new episodes of Good Eats I think sometime Aug/Sept.

[Brownwater Riverrat 13]

Alton?

[Kesephist]

Alton Brown... host of GOOD EATS and if memory serves, also one of the judges for IRON CHEF AMERICA.

I DID dig up the episode about jerky via the good offices of youtube.

The box fan dehydrator lashup is an under $30 rig and thus most appealing now... but aside from salt, I disagree with spicing the hell out of jerky. And while the rationale for using flank steak for jerky was sound, I'm minded to be using what cuts are leanest both in fat and $.

But that is just me, trying to play catchup on a shoestring, with that scythe-carrying old fart giggling his ass off over in the corner.

[Vodin]

Kesephist,

The story changes a bit on which is the best but here is the first info release :)

http://www.fitday.com/fitness-articles/nutrition/healthy-eating/12-healthiest-dried-fruits.html

- - - Updated - - -

https://authoritynutrition.com/dried-fruit-good-or-bad/

[Vodin]

This has some good info to read

http://extension.missouri.edu/p/GH1562

[Kesephist]

a trick to dehydrating dry dry dry.. is run it through normal, but them just let it sit for a day. It will absorb a little ambient moisture, and then dry for another day. It seems to work better, as when you let it 'rest', any deep internal moisture wicks out, and the second run, clears it out better.
imo


Sensible... puts meaning into references of "triple baked biscuits" as a journey food, back when.

[Socalman]

Anyone done strawberries? My wife has to have her strawberry plot but it is too small to get enough to can or make into jelly/jam at any one time. I am thinking that those days when there are only about 8 or 10 ready to pick, I could just slice 'em up and toss onto a try of the dehydrator.

[realist]

We end up eating our strawberries. However you are right, just slice and put them on the tray. Btw I have strawberries all over my yard as part of the landscaping, we just let them grow.

[Socalman]

The strawberries have come out quite well. For a preservative to keep them from turning brown I am using a solution of 1 tablespoon of vitamin C crystals in 3 cups of water. The color remains bright and you do not get enough of the ascorbic acid to taste.

Going to do a tray of apples today. Some will be with skins and some without.

[Socalman]

Late report on the apples. In the future they will be done all without the skins as the skins tend to be too chewy. Our one apple tree has a very good crop coming in!

[Kesephist]

Down here in Tullahoma we have got in, as part of hunting gear, dehydrators. Also got these funky looking gadgets that look, for all the world, like paintball pistols, for making jerky.

When I go back in Saturday, I will get the specs on the ones we stock. And if the wallet is enough for it, maybe even get one.

[Domeguy]

Looking forward to the apples coming in. I want to dehydrate some for crunchy snacks, and to try some for a brandy.

[Socalman]

Our apples have been under attack by some worm that gets into them. Really has f'd our crop.

[Socalman]

Has anyone tried making zucchini chips? I was wondering about trying this out, using a mandolin for nice even thickness on the cuts.

If you have dehydrated zucchini, care to share any recipe for seasoning?

[Sniper-T]

I have done zucchini many times. and as for seasoning, it's whatever tickles your fancy!

1. soaked a bunch of raw chips in vinegar for a couple hours and then dusted them with seasalt before drying.
2. dusted with seasoned salt
3. dusted with cajun seasoning
4. dusted with ketchup powder
5. dusted with cayanne/paprika/chili powders


Basically, use what you like.

- - - Updated - - -

I have done zucchini many times. and as for seasoning, it's whatever tickles your fancy!

1. soaked a bunch of raw chips in vinegar for a couple hours and then dusted them with seasalt before drying.
2. dusted with seasoned salt
3. dusted with cajun seasoning
4. dusted with ketchup powder
5. dusted with cayanne/paprika/chili powders


Basically, use what you like.


Oh and as an fyi... cut them much thicker than you think that you should... they all but disappear when they dry.

If you have a smoker, I also did a pile naked in mine, with mesquite.

[Socalman]

Been a while since I posted in here. My most recent drying experiment was pineapples. The biggest issue was keeping the size consistent, so that drying time is the same.

I am going to try the zucchini chips as suggested by Sniper-T. Will report back soon...I hope!

[bacpacker]

We usually get canned chunked pineapple to dehydrate. Sizes are usually close to the same and it dries up well.

[Sniper-T]

will have to try the pineapple...

[bacpacker]

Good to hear from you Sniper. the pineapple is good. We have dipped them in lemon juice and honey.

[Domeguy]

Question for you BP. Is the honey and lemon juice mixed together, I assume? And what ratio? This sounds like an AWESOME snack for me. Doc says I have high blood sugar, and I need to cut down the sugar. So far I’ve lost 23 lbs in 2 1/2 months, but I should loose another 50 lbs. Even with my belt on, I often find my jeans falling to the floor while walking before I can grab them. Yes, I’m that old guy in Walmart.

Also, just curious, I have the Necco American Harvest dehydrator, and It came with 1 or 2 solid trays for dehydrating liquids. I guess for things like spaghetti sauce, but also for turning fruit juice into something a fruit roll-up. Has anyone tried this. I’m going to the Neurologist in the am. and I’m going to stop at Aldi’s and get several cans of pineapple, and I would like to try this with the pineapple juice.

[bacpacker]

We have an Excaliber dehydrater. It came with a sheet that we can lay in the tray for the liquid. The fruit roll ups are good.
As far as the pineapple, no real ratio. We just pour some lemon juice in a bowl and put in a tablespoon or 3 in and stir till its well mixed. Then just drop in some pineapple so they are covered. Give them a few minutes in the mix stirring some. Let it stop dripping when you pull it out, load it on the trays, and load bowl back up and do it again.The lemon is more of a perservative, honey a little for taste. No receipe, just try it a few times and get the taste you want.
Pineapple is my favorite fruit and I could eat this stuff all day long. Good luck

[Domeguy]

I’ve got 3 cans of sliced pinapple on the hydrator right now...can’t wait...yummy yummy ��

[bacpacker]

I usually do chunks, but have done rings too. They are good either way

[Twitchy]

We have an Excaliber dehydrater. It came with a sheet that we can lay in the tray for the liquid. The fruit roll ups are good.
As far as the pineapple, no real ratio. We just pour some lemon juice in a bowl and put in a tablespoon or 3 in and stir till its well mixed. Then just drop in some pineapple so they are covered. Give them a few minutes in the mix stirring some. Let it stop dripping when you pull it out, load it on the trays, and load bowl back up and do it again.The lemon is more of a perservative, honey a little for taste. No receipe, just try it a few times and get the taste you want.
Pineapple is my favorite fruit and I could eat this stuff all day long. Good luck

This sounds awesome, and likely a relatively healthy (compared to what most people snack on) snack for the little ones.

[bacpacker]

If anyone likes pineapple, they'll love it. At least We do.

[Sniper-T]

do you always do canned, or ever fresh pineapple in season?

[bacpacker]

both