Dehydrating food is a great method for food preservation because it is easy, safe, and cheaper than to actually buy dehydrated food.
Even better, the nourishment is more nutritious, it’s lightweight, and tastes great. Before you begin tossing everything into the dehydrator, there are a some things you should know first.
- Begin by reading the guidelines on the dehydrator. You can divide dehydrators into three classes: top fan, back fan, and bottom fan. Many people would say that a back fan dehydrator is the best because it dries everything evenly. But, you can also move the foods around the tray so you can make sure everything dries out evenly.
- You can also use the oven to air dry as a dehydrator. You can air dry any leafy vegetable, such as sage, oregano, mint, lettuce, or lemon balm. Herbs are especially simple to dry. You should hang them up in a room which is dry and without light. You should wait for few days to one week depending on the size of the herbs. When they are dry, the herbs should crumble easily.
- You should blanche some veggies before dehydrating them. If you do this, it will keep the hues brighter, they will still have the vitamins, and make the dehydrated food have a fresher taste. You should put the food in boiling water for few moments and afterwards put the food in cold water.
- Take one family of foods and dehydrate only that group. When you are drying out tomatoes, you can likewise dry hot peppers, however, you should know that the tomatoes will become spicy. You can mix fruits together, however, blending them with vegetables that have a strong smell and taste isn’t suggested.
- There are some tricks you can follow when you dry out similar foods. Cut the food at the same thickness. Also, you shouldn’t overlap the food, as the food won’t dry because the airflow will be blocked. You can make an exception with green veggies, as they are free and dry effectively even with a couple of light layers on the plate.
- Any vegetable or fruit can be dehydrated. When something is excessively soft or ripe, you can simply make a puree out of it and dry the puree. Despite the fact that utilizing the best quality vegetables and fruit will give you the best dehydrated food, you should always focus on preservation and not perfection. So don’t be hesitant to dry out the overripe, bruised, and harmed merchandise.
- Fruit purees are an amazing method to eat and store overripe or harmed natural products. Overripe apples, peaches, plums, and berries can be transformed into fruit leather.
If you don’t own a puree plate with your dehydrator, you can cover the plate with a wrap and dry on that. In any case, if you use a cello wrap, you should flip the leather so that it will dry on both sides.
- If you plan to dry onions or hot peppers, your dehydrator should be kept outside in a ventilated space. Also, you should clean the dehydrator plate afterwards. If you dehydrate peppers, the oils will be airborne, so be careful because it can irritate your eyes. The oils will stay on the plate, so be careful when cleaning them and storing the dried peppers. Onions are also airborne, so ensure there is a lot of ventilation while you dehydrate them.
- Berries can be a tough dehydrating challenge. Most berries are sufficiently small to be dried, yet some types of grapes ought to be sliced down the middle. If you need to dry grapes with seeds, you can slice them down the middle, take out the seeds and dry them. You also need to watch out for the berries not to become over-dry, and ensure that they stay supple.
- Different dehydration temperature is required for different foods. Check the thermostat of your dehydrator and ensure it is precise before starting to dry meat. Additionally, make sure that you clean it before you put a different type of food for dehydration.
- You can utilize your dehydrator for making snacks such as kale chips. If you want to make kale chips, which contain spices and oil, you will need to thoroughly clean the plate so that the following foods won’t smell like kale chips.
- If you regularly use a dehydrator, you won’t need to waste the products. One approach to get the most out of dehydrating food, is to dry and powder things you’d ordinarily dispose of. If you have a lot of late season beet greens, lettuce, carrot tops, or chard, you can dry them and powder them in a blender. You will get a vitamin infused powder that can be later be used for soups or stews.
If you want to make tomato sauce, take the skins and dry them out. Afterwards, powder them and you will get a tomato powder that is ideal for sauces.
- Storage is a very important part for dehydrated food. Store either in a metal compartment or a heavy duty zippered bags, or store in glass jugs. Also, you should separate the dried foods, so that they won’t pick up flavours from each other.