3. Read the nutrition label on each product in advance to determine if it will contain enough calories. Calorie needs depend on type of hiking and individual needs.

• Fast cooking/instant does not mean you have to buy the highly processed, empty nutrition foods found in many packaged foods.  Most wholesome foods – with the exception of unhulled grains, uncooked beans, uncooked or partially cooked (parboiled) rice, and thick extruded pastas – can be cooked using the boil water and soak method.

• The gusseted (stand up) packaging sold by many commercial dried food manufacturers take up too much space.  If you purchase these meals, open each package, take the food out, and repackage them in ziploc bags.  You can flatten the gusseted bags and pack (if you think you will use them).  If not, cut off the instructions and include it with the meal ingredients.

• Do not buy a vacuum sealer to package ingredients unless you are interested in storing foods long-term (1+ years).  Sealing food is unnecessary and often problematic for the trail.  Sealing out the air can cause some ingredients, such as pastas, to pierce open the bags. Plus, the sealed bags need to be cut open on the trail and contribute to extra trail trash.  On the other hand, ziploc bags can be re-used while on the trail to organize necessities, trash, or to keep items dry / clean.

Organize each meal type (breakfast, lunch, dinner, snacks) and put into large (gallon size) ziploc bags

Add all meals to a larger bag

• Group all breakfast meals in the first bag, snacks into a 2nd, lunches in a 3rd, and dinners in a 4th bag. Group commonly used ingredients such as sugar, medication/vitamins, dried vegetables, coffee, and condiment packets into separate bags.

• We recommend double bagging coffee or separating it from food sources since the scent of the ground beans permeates to other items, which does impact the flavor.

• Be careful not to over pack on food! Remember, we can survive 2 weeks without food (or longer depending on our fat reserve), but drinking water is critical.  So, don’t be tempted to take too much food.  Plan 1.5 – 2 lbs of total food (including snacks) per person per day.

• Packing out fresh foodsis fine if you don’t mind carrying the extra weight. Consume on the first or next day before they spoil. Stock up on dehydrated vegetables and fruits for longer trips. Dense breads such as bagels will keep for awhile. Tortilla will also keep well in your pack.
  • To keep tortilla fresh longer: Insert a paper towel between each tortilla. Repackage them into a zip-lock freezer bag. You can roll them up or keep them flat in your pack. The paper towel prevents them from sticking together by absorbing humidity from the air. This also works for drier climates because the paper absorbs the moisture present in the tortilla and keeps it from drying out.
  • Consider sprouting for trips of 3 days or more. Sprouts on the trail can last several weeks.

Example of Various Backpacking Kitchen Sets

Our current kitchen set choice (Coleman Multi-Stove and GSI Minimalist Cookset).

Cutting up Scrubbing Sponges

• Plain aluminum is the lightest and cheapest cooking material, but food particles may stick to it. You can pick up an aluminum scout-style mess kit for around $10.

• Prevent food from sticking by adding extra water to meals and drinking the broth. You can also add 1 TB of olive oil when you boil your water. This adds calories to the meal plus makes it easier to clean up. This works great for us when we use our non-coated aluminum scout kit.

2. Cooking.  The quickest method of re-hydrating dried foods involves soaking in hot or boiling water. Measure the dry ingredients then add enough boiling water to cover the ingredients (a ratio of 1 part dry to 1-1.5 of water usually works fine). To reconstitute, pour the boiling water over the ingredients, cover and allow the mixture to sit for 10 minutes.

• Keep your cooking pot covered so the trapped heat is redirected to your food.

• After you serve the dish, keep it hot while you are eating it by insulating your mug/dish with a cozy.

3. Washing Dishes. Try cleaning your cook pot with just water and a small scrub sponge. Dried meals are already pre-cooked and should not leave much residue since you are only reheating them.

• Make a one-third or smaller sized sponge at home by dividing and cutting a household scouring sponge into equal squares. If you do need to use soap, always use the smallest amount (1 drop) of biodegradable soap. Add a splash of water and air dry.

• Don’t dump dish washing residue in a single spot on the ground. Instead, scatter any residue and water by tossing it around.

Outdoor Herbivore’s Blackened Quinoa made with organic dehydrated quinoa

• Taste your food before you pack it out! Nothing is worse than sitting down to a bad meal after all that effort to haul it out.

• Think about your daily routine. What crucial items do you need to take? Morning tea/coffee, medication, multi-vitamin, etc.

• For long trips, it is important to have variety. Take foods that have varied textures and flavors. Vegetables don’t contain many calories, but contribute a great deal to nutrition, texture, and great flavor.

• The drying process does remove some of the nutrients found in fresh food. Since you will be relying predominately on dried foods, we recommend supplementing your diet by taking a daily multi-vitamin.

• Keep a supply of dried meals on hand, so you are prepared to take a last-minute outdoor adventure. Dried foods have a long shelf life making them ideal to purchase in advance.

• Don’t forget to pack out! Everything you take out must be packed in. This includes all used trash, meal bags, uneaten foods.

• Enjoy the trails!