Brensan Header
A different perspective on Food Preservation, Being Prepared and the World We Live In

Home / Blog About - Start Here
Canning Dehydrating Recipes from the Pantry
Preserving isn't only for preppers and homesteaders -- If you have a Medical Issue, Food Preservation May be For you!


Dehydrating



Back to Dehydrating Projects

Sliced Black Olives

If you are new to dehydrating, check out the Dehydrating FAQs Page - it will answer a LOT of your questions!

We love black olives and we put them in many recipes - even if they are not called for!  Put just a few of the dry pieces in a dish and you will be amazed at the flavor and you can't beat the convenience!

1) Open and drain as many cans of sliced black olives as desired.  I can put 12 of the smaller size in my 9-tray Excaliber at one time.

2) Arrange the drained olive slices on the non-stick trays placed on the regular dehydrator trays.
If your dehydrator did not come with these, you can put directly on the trays, they will stick a tiny bit, but not a big deal.

3) Set dehydrator temperature at 125 degrees.

Drying will take from 5-9 hours
Olives are done when they are brittle.



Donate to this Website
More Info on the About Page
Processed by Square


After Canning (and Dehydrating) Recipes
Using your canned and dehydrated food supply and ingredients from a well stocked pantry



A Well-Stocked Pantry
Ideas for What to Put in Yours










Copyright 2020 by The Brensan Group, LLC - All Rights Reserved
Terms and Conditions  -  Privacy Policy
Send me an email at:  AnnS@brensan(dot)com