General
Dehydrating Guidelines
There are no absolutes and quite a few variables in food dehydration.
Certain varieties of produce, the humidity in the air, and even methods
of food handling make a difference in the drying time and quality of dried
product.
• Experiment with different thicknesses of produce,
pretreatment versus no pretreatment, and different rehydration methods. You
will determine what works best for your particular needs and preferences.
• To save nutrients and produce a quality product, start
with a quality product. Selecting
produce at the peak of ripeness and flavor.
Wash carefully and remove any damaged produce. Dry at low temperatures with good air flow. Once
placed in the dehydrator, foods need to dry continuously for the recommended
time. Do not turn off the dehydrator and leave partially dried foods sitting on
the trays for extended amounts of time, as they may spoil or develop “off”
flavors.
• Spread all foods evenly to dry in single layers. If
slices overlap, the areas that are overlapping will take twice as long to dry.
• Do not add
fresh produce to a partially dried batch. It will slow the rate of drying for
both products. It is possible however, to combine partially dried foods onto
fewer trays.
• If you have more than one dehydrator, it’s easy to
combine a load from both dehydrators after a few hours and start a new batch in
your second dehydrator using the remaining trays.
Pre-Treatment
Pre-treatments can vary from soaking in fruit juice, ascorbic acid
mixtures, syrup blanching, steaming, to sulfating. The results of each of these
methods also vary. Experiment and decide for yourself which one you like best.
Use one of the following methods of pre-treatment:
Fruit juices containing ascorbic acid may be used as a natural pre-treatment
to reduce browning. Although there will
still be some loss of color, pineapple, orange, lemon, or lime juice can be
used. Soda pop does a good job along
with Ascorbic acid or Vitamin C tables dissolved in water or citric acid
mixtures. Follow the directions on the package
for amounts or experiment. Slice fruit directly
into chosen mixture. Soak 5 to 10
minutes and place on trays. Fruits can also
be dipped in honey or a honey/fruit juice mixture. Salt water is also very effective.
Garnishes
After fruits have been prepared for drying, garnish with spices,
gelatin powders or coconut to give fruits a snappy flavor. Granola, chopped
nuts, poppy seeds, sesame seeds, or sunflower seeds can also be sprinkled on
fruits. These adhere best to fresh fruits if the fruits have first been dipped
in a fruit juice or honey. Use your imagination for other dips or sprinkles.
***Conditioning
*** Moisture will tend to equalize throughout a container of dried
fruit when left at room temperature for several days. If some pieces are drier
than others, the conditioning process will allow the moisture to equalize. If
any condensation appears on the lid of the container, fruits are insufficiently
dried. Return to the dryer and check periodically for dryness.
Blanching
Softens the cell structure and allows moisture to escape. Most vegetables must be blanched. This can be done with water, steam or
microwave. Blanch for about ½ to 1/3 of the cooking
time.
Drying
Place on rack making sure the air can move freely around each
piece. Rotate trays as needed to allow
all to dry. Most fruits have about 20%
moisture left when dried. If there is excessive
moisture in the storage container then it needs to be dried more.
Labeling
All dehydrated foods should be labeled with the name of the product,
date dried. You may also want to list
the quantity or weight. Clear labeling
allows you to rotate foods to minimize waste and nutrient loss.
Storage
The storage area should be cool, dry, and as dark as possible. The
darker and cooler the storage area, the longer the dehydrated foods will last
with good quality and nutritional value. For every 18°F (10°C) drop in storage
temperature, the shelf life of dehydrated foods increases three to four times.
The ideal storage temperature for dehydrated food is 60°F (15°C) to below
freezing. The ideal storage place is your freezer or refrigerator, particularly
for storing low-acid foods such as meats, fish, and vegetables.
All fruits dried with skins intact should be packaged and frozen for a
minimum of 48 hours to prevent any possibility of insect infestation. Onions
and tomatoes are especially prone to absorbing moisture from the air and should
be packaged immediately after removing from the dehydrator.
Drying
Herbs
A quick and easy way to preserve herbs for use all year long. Gather herbs in the morning, rinse and shake
to remove excess moisture. Most dry in 1
to 4 hours in a dehydrator. My favorite
way to dry herbs is in the microwave.
Place herbs on paper towels and microwave on high 30 seconds at a time
until dry and brittle. They can also be
air dried or in an oven. Dried herbs are
3 to 4 times stronger than fresh herbs.
Recipes using dried herbs:
Salsa Mix
1/2 c. of crushed, dried red pepper flakes
1 T. dried parsley flakes
3 T. dried cilantro flakes
1/2 c. of dried onion flakes
2 T. dried, minced garlic
2 T. of canning salt (table
salt, will turn it cloudy)
1 T. of black pepper
Measure all ingredients in a
pint jar & shake well.
To use: one 28 ounce can of tomatoes (if you buy
canned tomatoes), or enough diced fresh tomatoes to fill up as many canning
jars as you want. Use 1-2 tablespoons of the mix for a pint and 2-3 tablespoons
for a quart. I used 6 c. chopped fresh tomatoes and ¼ c. mix.
Cream of Chicken Soup Mix
1 c. non-fat dried milk
¾ c. cornstarch
¼ c. chicken bouillon (not cubes)
4 T. freeze dried minced onion
1 t. dried basil
½ t. dried thyme
1 t. pepper
Measure all ingredients into a pint jar and shake well.
To use: mix 1¼ cup water with ⅓ cup of dry mix and cook over medium
heat until it reaches the consistency of canned cream soup.
Makes approx. 4 cans of cream of chicken soup.
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