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PLEASE NOTE
There are no exact rules that apply to food dehydration, as results can be
a
ff ected by room temperature, relative humidity and moisture levels in
the food that you are drying. To become pro fi cient it will be necessary to
experiment with your drying techniques. If you use too much heat, food may
harden on the outside while being moist inside; however, with too little heat
your drying times will be very long. With a little practice you will be creating
tasty, ready to eat snacks in no time.
Dehydrating Tips
• Do not overlap foods. Make sure foods are fl at when placing on dehydrating
trays. Overlapped foods can greatly increase drying time.
• Make sure foods are completely dry before removing. If you are not sure,
cut a sample down the middle to check for internal dryness.
• Make sure to label containers when you store your dehydrated food.
• Proper storage helps maintain quality food. Package the food when cool.
Foods can be kept longer if stored in a cool, dark and dry place. The ideal
storage temperature is
1 6°C/6 1 °F or lower.
• Vacuum sealing is a great way to keep dehydrated foods.
• Food will shrink approximately ¼ to ½ their original size and weight during
dehydration. Make sure not to cut pieces of food too small.
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