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 rehydrated foods can be used in favorite recipes for casseroles, soups, stews
and salads. Rehydrated 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 fibrous 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 the entire batch.
For greater convenience when you finally 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.
2
VEGETABLE
PREPARATION
DRYNESS TEST
TIME
Hot
peppers
Potatoes
Pumpkin
(also
Hubbard
Squash)
Rutabagas
Tomatoes
Wash and dry whole. Wear
rubber gloves to protect hands
when preparing hot peppers.
Leathery
4-12 hrs.
Peeling optional. Slice into
3/16” to 1/4” or dice, grate, cut
French Fry style. Steam as for
beets.
Brittle
5-12 hrs.
Cut into small pieces. Bake or
steam until tender. Cut into
strips 1-3” wide, peel and
remove pulp. Slice strips 1/2”
thick. Scrape pulp, place in
blender to puree. Dry with
paper towels.
Leathery
5-15 hrs.
Same as carrots, but slice thin.
Leathery
4-12 hrs.
Wash, remove stems. Dip in
boiling water to loosen skin. Cut
in halves, or slices.
Leathery
6-24 hrs.
Turnips
Same as carrots, but slice thin.
Leathery
4-12 hrs.
Zucchini
See Eggplant.
Garlic
Tear into small pieces, dry, then
chop if desired.
Brittle
2-10 hrs.
Greens
(Spinach,
Kale,
Chard,
Mustard,
Turnip,
Beet
Greens)
Wash thoroughly, trim tough
stems. Steam until wilted but
not soggy. Use bottom tray of
dehydrator but be careful not to
scorch.
Very Brittle
4-10 hrs.
Mushrooms
Select mushrooms with cap
curling under - these are young
and tender. Brush off dirt or
wipe with damp cloth. Slice,
chop or dry whole, depending
on size.
Leathery to brit-
tle, depending
on size and age
3-10 hrs.
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