DEHYDRATOR
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, flakes 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 flavor. 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 specific 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 Difference: 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, flat 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.
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