For the most basic home dehydrating we use the Hamilton Beach dehydrator from Amazon and the Foodsaver vacuum sealer from Costco Canada. Grab some storage buckets from Canadian Tire to stock up the prepper pantry. The zucchini, tomatoes, squash, pumpkin and cabbage was all grown here at home and we look forward to eating it this winter.

Baked pumpkin seeds:


2 tablespoons extra-virgin olive oil
2 teaspoons nutritional yeast
1 teaspoon onion powder
½ teaspoon salt
2 cups fresh pumpkin seeds

Step 1
Preheat oven to 300 F.

Step 2
Combine oil, nutritional yeast, onion powder and salt in a medium bowl. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.

Step 3
Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.


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