I now have a dehydrator! Honestly, I bought it because in researching storage methods (thank you to everyone that sent me info), it seems like dehydrated eggs will be the easiest to store in my limited pantry space. (I have a great walk-in pantry, but it is already full and can’t really accommodate large jars of preserved eggs.) The hens have been laying 2-3 eggs a day (hurray), but I don’t have an excess yet (at least I’m not buying eggs). So to try out the dehydrator I threw on some banana slices. It worked a treat! (Get it?) So the next recipe was dried apple slices. The instructions I used called for lemon juice, cinnamon, nutmeg, and vanilla, and I thought they smelled good, however the taste was a bit sharp for me. There are also recipes for beef jerky and fruit leathers! Exciting! When I do finally have excess eggs, I’m going to follow these directions from the Dirty Gourmet who preps eggs for camping.

This is my favorite method for freezing bacon. I hardly ever cook up a whole package of bacon, and freezing it means I can cook just a couple pieces whenever I need it.

I cut the package open, then cut the bacon in half with kitchen scissors. I take two halves at a time and lay them on one sheet of Press and Seal wrap (tacky side up). When I have all the bacon placed, I put a second sheet of Press and Seal on top (tacky side down) and run my fingers along the edges and between the sets of bacon to seal.

I can fold up the sheet so the bacon freezes flat, but doesn’t take up as much room, then pop it in the freezer. When I need to cook a piece of bacon, I take it out of the Press and Seal and put it directly into a hot skillet. Because it is cut in half, it fits well, and when it is thawed enough, I can separate the two halves and finish cooking the bacon. I also use a cast iron bacon press which helps me get super crispy bacon!