Food Dehydrators

Good info ShadowsDad

There was a time when we dehydrated LOTS of stuff from the garden. We have a GardenMaster dehydrator that will handle 30 trays and there were times we used all of them. If you dehydrate for long term storage the items need to be processed to destroy the enzymes that will naturally degrade the products over time. There might be sites on the web that will give that information, and there are probably books or pamphlets that will do the same. You might check with your extension service if you live where they exist.

BTW, when I write "long term storage" I don't mean months, more like years.

Yes, dry tomatoes definitely let you know that they're a berry and not a vegetable. Jerky is extremely easy to make also, or dried beef for chipped beef.

Just an off the wall comment on our dehydrator... The trays are so large that it's impossible to wash them indoors. I use 1/2 of a poly 55 gal drum and then I can get maybe 1/2 of the trays in it to soak for cleaning. But it is what it is. We needed that size unit for what we do. Yours is sized better for what you want to do and is easier to handle.

But dehydrating and canning do most of what we need to do today and after the items are preserved that's the end of energy required to keep them safe. Freezing is easier but lose power and the contents are kaput in a week. But I'm getting off topic.

Brian, thanks for the information about long term storage.  However, as you suggested, I'm thinking in terms preserving for months, not years.  The mushrooms, for example, are more for when I run out of fresh, which I do about three times a year.  I have canned on hand but, obviously, those are just not the same.  The dried would be a much better alternative to fresh than canned and I should be using them long before I have to worry about years of storage.

Again, you are absolutely correct about our different needs when it comes to the types of dehydrators we use.  I am single and live above shops in a big city.  The last thing I need is some of the larger ones shown on Amazon, for example, even though they may be of better quality.  So far my little one is doing exactly what I need and when I'm done with it I can store it away so it doesn't permanently take up precious kitchen counter space.  The one I got isn't perfect but, so far, it is filling my needs.

Habaneros and Jalapeños and San Marzano Tomatoes. The Food dehydrator does a great job. I used to use the oven, but the temperature can't get low enough.

Primo, those really look good.  As you may have read from one of my earlier posts, my one attempt at dehydrating in the oven was a disaster.  The nice thing about the dehydrator is that it is almost foolproof.  Except for occasionally rotating the trays, it is basically a set it and forget it operation.

This might be my next kitchen related acquisition !  I like the fool proof aspect although experience has shown that nothing is fool proof to a sufficiently motivated fool!

This might be my next kitchen related acquisition !  I like the fool proof aspect although experience has shown that nothing is fool proof to a sufficiently motivate fool!

As the late Groucho Marx once said, "Hey, I resemble that remark!"  As proof, I am currently making zucchini chips (photos to follow, Dave in KY ) and I used a mandolin to slice the zucchini.  The slices may actually be a bit too thin, which surprises me.  However, as they were drying, I couldn't help but try one as I think they are almost done.  They are absolutely delicious. 

Mark, the food dehydrators really are incredibly easy to use, come in a variety of sizes, weights and shape, and the prices have a wide range so one doesn't have to invest too much (though I don't know what the price differences would be in Canada vs. the United States).

The zucchini chips are done and their taste is wonderful.  They make a very nice alternative to potato chips.  There are some things I might change when I do them again.  I might cut the slices slightly thicker, though not by much, and I have to figure out a way to either get the chips to not stick to the tray or find a better way of lifting them off the tray.

The knife was used only for cutting off the stem and bud ends of the zucchini.  The mandolin did the slicing, which made each slice the same thickness.  The only seasonings I used were Trader Joe's 21 Seasoning Salute (a Mrs. Dash like non-salt seasoning) and just a light sprinkling of kosher salt.

One of the three trays ready to go onto the dehydrator.

This was soon after starting the dehydrator.  I didn't let them dehydrate anywhere near thirteen hours (as shown on the timer).  Because the slices were so very thin they were ready somewhere between four and five hours.  I used a recipe for the time but used my eye (and sampling along the way ) as a better guide.

After about two and a half to three hours.

As can be seen, there was a problem with sticking and I shall have to figure a work around.  Perhaps cutting the slices just a bit thicker.

These should make a pleasant mid afternoon snack over the next few days.

Freddy

Cool post Freddy.

I definitely noticed this line:
  "I ate them like candy and the fifteen tomatoes were eaten in four days"

ML bought me a dehydrator 25 years ago.
It is one of the only kitchen items I did not keep.

I cut up and dried 2 cantaloupes. They were delicious. Once they were dried I ate them within hours.
I would never have consumed that much cantaloupe if they were in their normal hydrated state. 

I was not looking for storage. I used canning for that. I just wanted to make snacks and fruit leathers.
But my calorie consumption was sky rocketing. Not to mention my sugar intake from all the fruit.
There were no gastrointestinal side effects.  But I elected not to dehydrate foods

This thread has re-sparked my interest. I have a convection oven. Wonder if I could try that in some way?
Hmmmm...

Cool post Freddy.

I definitely noticed this line:
  "I ate them like candy and the fifteen tomatoes were eaten in four days"

ML bought me a dehydrator 25 years ago.
It is one of the only kitchen items I did not keep.

I cut up and dried 2 cantaloupes. They were delicious. Once they were dried I ate them within hours.
I would never have consumed that much cantaloupe if they were in their normal hydrated state. 

I was not looking for storage. I used canning for that. I just wanted to make snacks and fruit leathers.
But my calorie consumption was sky rocketing. Not to mention my sugar intake from all the fruit.
There were no gastrointestinal side effects.  But I elected not to dehydrate foods

This thread has re-sparked my interest. I have a convection oven. Wonder if I could try that in some way?
Hmmmm...

Phil, there seem to be articles about that on the internet so it might be worth a shot.

As for fruit, I have not yet tried that but have been wondering about navel orange slices. For some reason, that intrigues me as navel oranges are one of my favorite winter fruits.

I would only caution those, who plan on drying fruit, especially apples, but all fruit, in general, while extra delicious, dried fruit contains an huge amount of sugar. So, for anyone watching their carb intake, proceed with caution---because it's so easy to munch down huge quantities.