Devising a menu for a hike can be a daunting experience, but only if you let it. In a sense the advanced preparations are like the harvest you'll enjoy later, so the more creative you are the better your meals and overall satisfaction on the trail. On occasion I'll try a commercially dehydrated or freeze-dried meal, though for the sake of expense, weight, and variety I prefer to dehydrate my own foods.

	What foods should you dehydrate?

Some foods dehydrate better than others because of the time required to dry and possible spoilage due to fat content. Always avoid drying foods high in fat like avocado and cheese. It's best when preparing your food to maintain a clean, preferably sterile, environment to ensure the longevity of your snacks and meals by preventing microorganisms from contaminating them. Nothing is worse than opening a parcel of home-dehydrated food and discovering it's covered in mold. Also, depending upon your desired results, you may want to experiment with the thickness of your fruit and vegetable slices. Thin slivers will dehydrate quicker, but may disintegrate. Ultimately it's a matter of personal preference.

Aside from plain fruits and vegetables, you can dehydrate practically anything, including foods of an almost liquid consistency, like stew and marinara sauce. To do so you'll need a dehydrator with a solid sheet; there are many types available commercially or you can even make your own.

Once you've dehydrated your foodstuffs you'll need to package them for the trail. Perhaps the best method is a commercial vacuum sealer, though I've experienced great long-lasting meals packaged in Ziplock freezer bags. Not only are freezer bags less expensive, they're reusable for other meals or to pack out smelly trash.