Dehydrated meals
Overview
Dehydrated meals are foods that have had most of their water removed to reduce weight and increase shelf life. They are rehydrated on trail with water and sometimes heat.
Key points
- Available as commercial backpacking meals or homemade preparations.
- Lighter and more compact than many fresh or canned foods.
- Require sufficient water and, for hot meals, a stove or long cold-soak time.
- Nutritional content and portion sizes vary by brand and recipe.
- Packaging may need to be repacked to reduce bulk and trash.
Details
Dehydrated meals are widely used in long-distance hiking because they combine relatively low weight with simple preparation. By removing most of the water content, these meals become easier to carry while maintaining a long shelf life when stored properly. They typically require only water and time to become edible again.
Commercial options often come in single or double servings with seasonings integrated. Homemade versions, prepared with personal dehydrators or using pre-dried ingredients, allow hikers to customize flavor, nutrition, and portion size. Both approaches can be adapted to no-cook (cold soak) or hot-meal styles depending on preference and equipment.
On trail, dehydrated meals are usually rehydrated by adding a measured amount of water to the food in a pot or pouch. In cold conditions or at altitude, rehydration may take longer. Adequate water planning becomes important when meals depend on rehydration at camp.
Dehydrated meals generate packaging waste that must be packed out. Some hikers choose to repackage meals in lighter bags before a trip to reduce bulk and trash volume, while ensuring all containers remain secure and clearly labeled.
Related topics
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