Dehydrating

Dehydrating without additives and preservatives:
Dehydration is a process, in which moisture is removed, and so the natural flavor is enhanced. Vegetables contain a certain amount of natural salt, and when moisture is removed, this salty taste too is intensified.
Fresh food is the best form of diet, still dehydrated is superior to can or frozen food, and it’s more flavorful than fresh.
Fruit when dried is infinitely sweeter, like candy.
The electricity needed to operate a dehydrator cost not much more than 1 cent and hour because of its low temperature. There is no pre blanching for it kills food value.
You can plant the seeds from a dehydrator tomato and it will germinate, sprout, and grow.
Dried foods have the same calories as fresh.
Buy honey in metal containers, if you need a sweetener, since this is usually honey sold in its natural state.
Baby food - puree fruits, vegetables or meat in a blender. Dry any left over into leather or fruit rolls. When you wish to use it, tear in pieces, put back in the blender with a little water or juice. Older babies enjoy chewing dried fruits, as it is it will reconstitute in their mouths.
Always dry at low temperatures 110 - 125.
20 lbs of tomato = # 10
8 lbs of herbs = # 1
5 lbs of green peppers = # 1
4 lbs of beef = # 1
4 lbs of bananas = 1 # 4 oz.
4 lbs of apples = # 1
Water blanching: Fill pot 2/3 full of water and bring to a rolling boil.
Place vegetables in a wire basket and submerge in water.
Bring to a boil before timing.
Steam blanching: A double boiler with a lid 2 inches of water on the bottom and bring to a rolling boil.
Layer vegetables on the top part no more then 2 inches deep.
Cover and steam.
Scalding: Immerse vegetables in boiling water for a few seconds to remove the skins.
Drying: Test if dried enough by taking apiece out and pressing it, it will have a distinct characteristic.
Strawberries feel spongy.
Apples are bendable and leathery for they dry crisper and break when bent.
Peas will powder when crushed in the blender.
Onions break.
Herbs crumble.
Taste taking a piece to taste. It should be dry to the palate. It should not possess pockets or noticeable moisture in the center.
Cut and squeeze taking a piece and cut it. There should be no moisture at the center. Take several pieces in your hand and squeeze together. No moisture should remain in your hand. The pieces should fall apart when released from your hand.
Some fruits such as figs, dates, cherries, raisins, and pears will always be slightly sticky even when dried, but they will not stick together.
Weight: Weigh it before you dry it then weigh it in the dried stage or weigh the trays.
Chart: It will give you a basis to determine dryness the next time you prepare another batch.
Slice food 1/8 inch for drying. If it gets thicker than 1/4 inch a blister may appear on the outside because the outside dried first and pulled away from the center.
At 110 - 118 it is almost impossible to over dry - so if in doubt - dry longer.
Storing: Take the food off the trays immediately when the machine is turn off before it picks up moisture in the air.
Seal tightly in jars or plastic bags with no air. Filling it as full as possible.
Only store the same type of food in each container.
For long term like years: use glass jars, or brown paper bags in a plastic container.
For short term about 2 months use plastic cooking bags and freezer containers.
Label: (example) Peaches from orchard. 2 lbs fresh.
Slice with peel 1/4 inch and dried 5-92 for 8 1/2 hours.
Keeping in a cool dark place will keep indefinably 50-80 degrees under a bed, closet ect.
Check in a few days then once a week up to 2 months. Look for moisture, shake to make sure it’s not sticking together.