Variables in Dehydrating Times

“I did what the book said, but it isn’t dry!” 

Why Are You Dehydrating?

 

I think we need a bit of a discussion.  Many people in this group use freezers and do quite a bit of canning and freezing.  Most of us have been raised with these relatively new methods of food preservation.  We tend to stick to what is familiar. For most of us, dehydrating foods is not familiar.

Dehydrated Cherry Tomatoes – Super Easy

Cherry Tomatoes

Cherry tomatoes are easy and forgiving.  simply wash your tomatoes and slice them.

 

Why Dehydrate Your Own Food?

(Prepared by University of Utah Cooperative Extension Service)

Drying of Food at Home

Preserving food by drying is the oldest method of food preservation. Sun drying of fruits

and vegetables was practiced before biblical times by Chinese, Hindus, Persians, Greeks

and Egyptians.

Tomatoes on sale

Dried foods have the advantages of taking up very little space, not requiring refrigeration and providing variety to the diet. They are good for backpacking, lunches, camping, and snacks in general.

Linda's Note: Plus, you can save a ton of money on groceries if you watch the sales and buy in bulk!  You can dehydrate all that extra food and store it long before it will spoil.

Guides for Success in Drying

Prepared by the Cooperative Extension Service of the University of Utah

Photo by Linda Anderson

Selecting the Right Product

• Fruits and vegetables selected for drying should be sound, fresh, and in the "peak" of condition; ripe, but still firm and at the right state of maturity.
• Wilted or inferior material will not make a satisfactory product.
• Immature fruits will be weak in color and flavor. Over-mature vegetables are usually tough and woody.
• Over-mature or bruised fruits are likely to spoil before the drying process can be accomplished.
•  Fruit and vegetables that are inferior before drying will be inferior after drying.

Testing for Dryness

It’s been difficult for me to explain how to know when foods are properly dried.  I guess I didn’t really know myself, but instinctively understood what works and what doesn’t.  As I have stated before, do not simply go by a time frame, because there are too many variables that affect drying time. However, I feel pretty confident that the following information from the Cooperative Extension Service, Utah State University is accurate and can be trusted.

You can determine when the product is dry

by feel or by calculation

of the amount of water remaining in the product.

Making the Best of Basics

This is an excellent book. If you can only afford one book, this is the one to buy.  I keep my copy of

Making the Best of Basics Family Preparedness Handbook  by James Talmage Stevens on hand at all times..  This is probably the first survivalist book I ever purchased.

Points to Remember:

• Dehydrating loses fewer nutrients than any other form of home processing. Canning destroys more nutrients than any form of home processing.   

• If you use your freezer you have to pay for the electricity to keep them frozen.

• If you have no power, within 3 days your food will begin to spoil.

• Some frozen foods will keep from one month to one year. You must be very careful about freezer burn and expiration dates.  

• You can either dehydrate your foods sliced, diced, chopped, pureed. You can powder them after drying for quick rehydrating (soups, etc)  

Jerky Marinate by Susan Quinn

I've had many requests for jerky seasonings.  Thanks to Susan Quinn for this post in my Facebook Group.

• Jerky  
• 1 c. soy sauce
• 1 Tbsp Worcestershire sauce
• 1 tsp liquid smoke
• 1 tsp each...   
• pepper   
• No salt (from Costco) 
•  garlic powder or seasoning  
• seasoning salt  
• dried chopped onion
• 1/4 c. brown sugar
• 1/2 c. water  

Marinate it at least 4 hours or overnight.... or two. 

Either smoke it or dehydrate it. Both way tastes good. Dehydrate/smoke...

What's it all about?

Applesauce plops

OK, so why on earth would anyone want to dehydrate food?  I mean, after all, how much jerky does one need in one's life, right?

Folks, jerky isn't even the tip of the iceberg!  I've been dehydrating for the better part of 15 years, but actually do very little jerky.

I make casseroles, one-dish meals, backpacking and camping food, and travel food.

I take leftover rice and dehydrate it for instant soups.

There are many reasons why folks get into dehydrating. Choose any or all of the following:

• economical
• use those leftovers!
• nutritional
• saves space
• no need to pay for storage (electricity for runnig refrigerator)
• easier than any other form of food storage
• perfect for people with specific dietary needs
• lots of fun
• perfect for preppers.