Food Dehydration Tips
Drying can be done in the oven, the sunshine, in a home built food dryer, or in a boughten food dehydrator such as the Excalibur, and American Harvest, -- just to name a couple.
Good quality dried fruit depends on the use of ripe, good quality fresh fruit. Apples, pears, peaches, apricots, cherries, plums (or prunes) and berries are the best fruits for drying.
Vegetables for drying should be fresh, young, and tender. Mature beans and peas, carrots, squash, pumpkin, mushrooms, and green beans are vegetables most often used for drying.
Sort and clean the foods to be dried: one piece of poor fruit or vegetable may give a bad flavor to your entire batch. Keep cutting knives and boards clean. Handling the food quickly and getting them on the food dehydrator immediately is best.
Some foods change color and flavor during the drying process. To decrease this, steam or scald before during which can help preserve color, soften tissue, and prevent further ripening. The food may be placed in a cheesecloth bag and suspended in steam above boiling water for about five minutes. Drain the food well - dry with a towel or spread out to dry off.
Fruits may also be dipped in a salt water solution of 4 to 6 tablespoons salt to one gallon of water for about 10 minutes to prevent discoloration and lockin the vitamins.
Spread food evenly and in one layer on the drying trays.
Most vegetables take from 4 to 12 hours to dry; fruits take 6 hours or longer. If pieces around the edges of the trays dry first - take them off so they do not get too done.
Fruits and vegetables shrink proportionately during the drying process.
Dried foods should be stored in a dark, dry, cool place in containers with tight lids such as glass jars, or heavy plastic bags that seal, or vacuum packaging.
To Reconstitute: Cook dried fruits, soak in hot water until tender (up to 8hours). For vegetables, soak 20 minutes in 6 to 8 times as much water as dried material. Both fruits and vegetables should then be simmered in the water used for soaking; do not boil. When sugar is used, add it at the end of the cooking process.
Note: If you are using a kitchen oven, trays made of hardware cloth stretched over a wood framework are most satisfactory. Make trays to fit the oven. Baking sheets may be used, but it is wise to cover with brown paper to prevent discoloration of the fruit.
Check the Food Dehydration Table for a guide to follow when drying food in your dehydrator.
