A few starter tips:
- Even slices mean even drying. Try to cut ...your slices thin and even.
- Use a mandolin slicer if you have one. Makes the job a lot easier.
- If you wash your veggies first, you might want to use your salad spinner get rid of excess moisture.
- Fruits with high sugar content - spray your fruit leather trays first to keep from sticking.
- Drippy things or things that will fall through the slots when dried because of shrinkage - put a fruit leather tray or cut piece of wax paper on the bottom rack.
- The foods listed below do not need cooking, blanching, or treating before dehydrating.
- Onions - NOT Vidalias, the high sugar content will caramelize... they become rubbery but so impart the good flavor; I just didn't like the "chewiness" in my soups
- Bell peppers
- Apples / pears - peel and core first
- Greens - turnips, collards, spinach, beet, kale - wash & stem, salad spin, spread out whole on racks. Takes a bit of room, but well worth the effort
- Cabbage, definitely cabbage! Chopped, diced, shredded. Cabbage can be cooked first. Just make sure you don’t use any fats or oils in the cooking.