Alright friends, so thus far on this season we have covered a lot of ground in this topic

of food preservation and one topic you've heard us talk about just briefly touched on

with various guests would be the topic of dehydration.

I think we referenced it briefly in the meat episode and the egg episode, you know, honestly

though, this is not a topic I am super personally familiar with.

I mean, I've had a dehydrator for many years and I dehydrate little bits of food here

in there each year, but I really don't think I'm using dehydration or my dehydrator for

that matter to the best of its ability.

I feel like I could be doing a lot more to maximize the efficiency of a dehydrator and

what it could bring to my homestead.

So today I am very excited to welcome Jessica Spears back to the podcast.

You may remember her from a previous season when she came on to talk about bulk food storage

and well, dehydration is another skill in Jessica's wheelhouse.

So we are going to talk all things dehydrator today.

Jessica is a homesteading and homeschooling mother of seven living in northwestern Ohio

where she gardens, keeps bees and raises poultry and beef to feed her large family.

Raising and preserving homegrown food and cooking from scratch are very important to

her as her family navigates many challenges, including anaphylactic food allergies and

autoimmune immune issues.

She documents her journey on Instagram and YouTube over at three rivers homestead.

And I just love Jessica's approach to cooking and homesteading.

She's practical and down to earth in real life and you are going to love this interview.

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