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DEHYDRATOR
10
HOW TO DEHYDRATE
The only way to become an expert is through experience. Experiment with various
drying times and temperatures and then record what works best for your needs.
Equipment:
• Sharp paring knife (Use stainless steel blades. Carbon blades may turn some fruits
and vegetables dark. A vegetable slicer or electronic slicer may also be useful.)
• Cutting board
• Blender (for making leathers, akes and powders)
• Storage containers
• Optional: Peeler, steamer and basket, or kettle and collapsible steamer
Before dehydrating, wash hands thoroughly. Also make sure that counter, cutting
board, any utensils, equipment and storage containers are clean prior to using.
Selecting Food: Pick the best quality food at the peak of ripeness and avor. Cut
away any bruised or damaged sections.
Decide Then Dehydrate: Before beginning, decide how dehydrated food will
be used, for example: snacks, baked goods, soups, sauces or dips. This will help deter-
mine how thick to slice food, whether to peel or not and whether to salt or season.
To Peel or Not: Peels tend to be tough when dried and take longer to dry; how-
ever, the peels of fruits and vegetables often contain much of the food’s nutritional
value. Peeling is a personal preference. If you would normally peel the food for a
specic recipe, plan to peel the food to be dehydrated. Peel apples intended for
pies or tomatoes intended for soup. It is better not to peel, if the dried food is to be
eaten as a snack.
Cutting Makes a Dierence: Always try to slice or cut food the same size. Slic-
ing to a uniform thickness will result in more even drying. Don’t slice food too thin.
¼” thick is perfect thickness for most fruits and vegetables. Some foods containing
a large volume of water, such as watermelon, may need to be sliced thicker to de-
hydrate properly.
Moisture escapes best from a cut or broken surface, not through tough skin. The
larger the cut area, the faster and better the food dehydrates.
Thin stalked vegetables like green beans, asparagus or rhubarb should be cut in
half lengthwise, or with an extreme diagonal cut. Broccoli stems should be halved
or quartered, depending upon diameter.
Fruit should be sliced across the core. Always try to make thin, at cuts. Small fruits
like strawberries can be cut in half, while even smaller berries should either be cut
in half or blanched slightly to break the skin.
PRETREATING
Dipping: Some fruits, such as apples, pears, peaches, apricots and bananas
tend to oxidize and darken somewhat during the drying process or when
stored beyond six to seven months. To prevent this, these fruits may be dipped
in a solution of lemon juice, orange juice, pineapple juice, (fresh or bottled),
or ascorbic acid prior to dehydrating. Dipping foods in pretreatment solution
enhances appearance and extends shelf life.
Use full strength juice or prepare 2 parts juice to 1 part water. Ascorbic acid may
be obtained from drug stores. Mix 1 tsp ascorbic acid per quart of water. Dip
fruit in solution. Drain on paper towels and place in drying trays.
Blanching/Steaming: Many vegetables such as beans, corn, peas and
broccoli must be steamed or blanched before drying. Although untreated
vegetables used within three to four months will have acceptable avor, heat-
treated vegetables reconstitute much more quickly.
A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms
can be dried and reconstituted successfully without heat treatment. In general,
if vegetables must be steamed or blanched for freezing, they must be treated
for drying.
Blanching is faster than steaming, but some nutrients are lost in the blanching water.
Benets of Blanching/Steaming:
• Sets color
• Stops ripening process (enzymatic action)
• Prevents changes in avor
• Facilitates the drying process
• Reduces drying time
• Reduces contamination from molds and bacterial growth
How to Steam: Place a single layer of chopped or sliced vegetables in a
colander or steam basket. Shredded vegetables can be ½ inch deep in the col-
ander or basket. With vegetables in steam basket place in a pot above a small
amount of boiling water and cover. Water should not touch the vegetables.
Steam until vegetables are heated completely, barely tender but still crunchy.
Drain in steamer basket. Spread steamed vegetables on trays and dehydrate.
How to Blanch: Blanching is not recommended for chopped or shredded
vegetables, which would easily overcook.
To blanch sliced vegetables, drop prepared vegetables into a large pot of boiling
water. Do not add more than 1 cup food per quart of boiling water. Cook vegeta-
bles until they are barely tender, but still crunchy, (approximately 3-6 minutes).
Blanching takes approximately one-third to one-half the time of steaming.