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SET UP & USE
DEHYDRATION GUIDE
PRINCIPLES OF DEHYDRATION
There are no absolutes and quite a few variables in food dehydration. The best way
to become proficient is to experiment using this booklet as a guideline and then
adjusting your drying technique according to your results.
Record keeping is helpful in food dehydration. Records of weight of produce before
and after the dehydration, length of time required for drying, etc., can be useful
information in attaining a good quality product. Information can be recorded on the
labels of the food storage containers.
Tasty ready-to-eat snacks and confections are some of the versatile products you
can create by drying fruits and vegetables at home. After soaking in water, the
re-hydrated foods can be used in favorite recipes for casseroles, soups, stews and
salads. Re-hydrated fruits and berries can also make excellent compotes or sauces.
Drying is appealing because the procedure is relatively simple and requires little
equipment. Only minimal storage space is needed.
Dehydrating is a method of heating the food to evaporate the moisture present, and
removing the water vapor formed.
Most food products release moisture rapidly during early stages of drying. This
means they can absorb large amounts of heat and give off large quantities of water
vapor while remaining at a temperature well below that of the drying air.
PROCEDURE
Fruits and vegetables selected for drying should be the highest quality obtainable –
fresh and fully ripened. Wilted or inferior produce will not make a satisfactory dried
product. Immature produce lacks flavor and color. Overmature produce may be
tough and fi brous or soft and mushy.
Prepare produce immediately after gathering, and begin drying at once. Wash
or clean all fresh food thoroughly to remove any dirt or spray. Sort and discard
defective food; decay, bruises, or mold on any piece may affect an entire batch.
For greater convenience when you fi nally use the food, and to speed drying, it is
advisable to peel, pit, or core some fruits and vegetables. Smaller pieces dry more
quickly and uniformly.
