DEHYDRATING

 

 

WHAT IS DEHYDRATING?

 

Dehydrating is a method of drying foods to preserve them. Types of things that can be dehydrated are endless and include: fruits, vegetables, animal proteins, herbs, flowers and meats. This method removes moisture from foods to preserve them.

 

BENEFITS OF DEHYDRATING

 

Dehydrated food tastes great

 

No preservatives or chemical additives needed

 

Storing dehydrated food takes up less space

 

Cost savings, buying growing your own food or buying in season

 

Quality control

 

Portability-Food is easy to carry

 

Eat healthier

 

Increasing raw foods in diet

 

Reduce waste

 

Buy foods in bulk in peak season

 

 

TYPES OF DEHYDRATING

 

OVEN DRYING

 

 

 

• Takes 3 times longer than a dehydrator and uses more energy.
• Drying in the oven takes longer because ovens don’t have built-in fans for air movement.
• Set Temp. low as 140 degrees F. You want food to dry not cook.
• Leave oven door open 2 in, to improve air circulation.

 

 

SUN DRYING

 

 

 

• Is the oldest/ simplest method.
• Is cheap and environmentally friendly.
• Solar power has been used for thousands of years.
• Works best in climates with high temperatures/ low humidity.
• Preserves more of the natural flavors.
• Useful survival skill to have when living off grid.
• Anything can be sun-dried.

 

 

AIR DRYING

 

 

 

• Herbs, hot peppers, mushrooms are common thing air dried.
• Foods are strung on strings, tied in bundles and suspended to dry.
• Enclose in paper bags to protect from pollutants.
• Low humidity
• need a source of low heat–120 degrees F to 150 degrees F
• Air circulation is a must

 

 

MICROWAVE DRYING

 

 

 

• Is a quick way to dry small quantities.
• Often tastes overcooked rather than dried.
• Good for flowers and herbs.
• Place small amounts of flowers/herbs between paper towels for 3 minutes.
• Check to see if dry, repeat for 30-second intervals until dry.

 

 

ADDITIONAL INFORMATION