Comprehensive Food Dehydrating (Page 2 of 3)
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Originally Posted By mfgreene:
when you are dehydrating and getting close to being done, something comes up and you are not able to get to it for atleast another day. my dehydrator does have temp controls. i usually do most vegetables at 115 degrees. should i turn it to lower temps? or can you 'over' dehydrate things? 115 should be fine, if you are dehydrating for extremely long times I would make sure to rest the food once you can get to it before packaging meaning leaving it on the counter covered with a towel for about a day or so. The lower the temp the better for long term dehydrating. The temperature only aids in the speed of the dehydration, the movement of the air should be the primary mode of dehydration. Now this depends upon which food you are dehydrating ie the water content. I would not leave tomatoes to dehydrate at too low of a temp just because they may turn into mush but other veggies should be fine. The higher the temp the more destruction to the nutrients. In fact there is a method that some use to dehydrate that only incorporates a fan with room air to dehydrate. In fact this was the first method to be developed, using higher temps is a relatively new invention. Some say that you should dehydrate jerky in this fashion. I have tried it and really like it, you just have to make sure to use a good amount of salt and cut the pieces thin but the jerky comes out very tender, yet dehydrated. The higher temps used to make jerky tend to cook the meat vs dehydrating the meat. |
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Originally Posted By texasgiant1959:
Thanks for dredging this one up. Good info, I live on an island in the gulf, I wonder if ambient humidity alters drying time. Just Push more air? Or am I over thinking it, push 'em till its dry. Humidity will have a huge effect upon dehydration times. Push more air and if its not getting the job done then add a bit of heat. Should not take longer than a day to dehydrate, if it is then your tray is either over loaded, the pieces are too large or the humidity too high. |
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Here is what I have learned and how I do it. I use nesco brand dehydrator. Get it off ebay gently used,much cheaper. It has 8 trays and will do about 5 lbs. of vegetables at a time. I buy the 1 lb. bags of frozen vegetables to dehydrate. It usually works out to a cost of about a dollar a pound that way. Plus their already blanched so you can just through them on the dehydrator. Quick and easy. So far I've done peas,corn, brocolli,carrots. These are always in "season" at the store and the price is relatively constant.
When it comes to things like apples,potatos etc. I try to do them mostly in season and concentrate on them when they are. Again it's cheaper this way. I store everything in 1 gallon mylar bags with O2 absorbers. Packaged this way I have no doubt that they will store at LEAST 15 years probably alot longer. Also, whatever the drying time is supposed to be I usually go awhile longer. This is to be absolutely sure there is no residual moisture. Once the food is in the mylar bags there is no way to detect possible spoilage. Longer drying times may be overkill but better safe than sorry. Dehydrated food is relatively cheap and has many,many advantages. Plus you can store ALOT of food in a relativly small space. HTH JEFF |
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just wanted to say thanks to the OP. I dehydrated some onions (all I had) and man do they take good. Good enough to just eat like chips....
Can anyone tell me where to buy O2 absorbers?! I've looked around and online is the only place I have found them. Lowes and Walmart think I'm nuts. |
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Originally Posted By SouthernBornOUFan:
just wanted to say thanks to the OP. I dehydrated some onions (all I had) and man do they take good. Good enough to just eat like chips.... Can anyone tell me where to buy O2 absorbers?! I've looked around and online is the only place I have found them. Lowes and Walmart think I'm nuts. I found my O2 absorbers at a local LDS Supply store...the only other option I can think of is online. |
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Originally Posted By TheOTHERmaninblack:
Couldn't hurt to run this one back to the top. yup |
'Those who would sacrifice freedom for security deserve neither' -- Benjamin Franklin
When the people fear their government, there is tyranny; when the government fears the people, there is liberty. -- Thomas Jefferson
When the people fear their government, there is tyranny; when the government fears the people, there is liberty. -- Thomas Jefferson
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I have a question about this "I know it's an old post but usefull information is never outdated"
You say that light is one of the factors to making the dehydrated food go bad right? Well what if you either painted the outside of the jars you are putting the dehydrated food in black OR wrap the container in something that doesnt allow light to get through like duct or electrical tape, Would that help there shelf life any? |
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Originally Posted By tinctorus:
I have a question about this "I know it's an old post but usefull information is never outdated" You say that light is one of the factors to making the dehydrated food go bad right? Well what if you either painted the outside of the jars you are putting the dehydrated food in black OR wrap the container in something that doesn't allow light to get through like duct or electrical tape, Would that help there shelf life any? On that note, has anyone ever made an opaque canning jar or least tinted? I know that beer is in brown bottles to slow the photo-degradation of the beer, why not canning jars? |
"Teach them politics and war so their sons may study medicine and math in order to give their children a right to study painting, poetry, music and architecture..." ---John Adams
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Originally Posted By MrHunterAZ:
Originally Posted By mfgreene:
when you are dehydrating and getting close to being done, something comes up and you are not able to get to it for atleast another day. my dehydrator does have temp controls. i usually do most vegetables at 115 degrees. should i turn it to lower temps? or can you 'over' dehydrate things? 115 should be fine, if you are dehydrating for extremely long times I would make sure to rest the food once you can get to it before packaging meaning leaving it on the counter covered with a towel for about a day or so. The lower the temp the better for long term dehydrating. The temperature only aids in the speed of the dehydration, the movement of the air should be the primary mode of dehydration. Now this depends upon which food you are dehydrating ie the water content. I would not leave tomatoes to dehydrate at too low of a temp just because they may turn into mush but other veggies should be fine. The higher the temp the more destruction to the nutrients. In fact there is a method that some use to dehydrate that only incorporates a fan with room air to dehydrate. In fact this was the first method to be developed, using higher temps is a relatively new invention. Some say that you should dehydrate jerky in this fashion. I have tried it and really like it, you just have to make sure to use a good amount of salt and cut the pieces thin but the jerky comes out very tender, yet dehydrated. The higher temps used to make jerky tend to cook the meat vs dehydrating the meat. box fan jerky |
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Originally Posted By troy808:
I'm in. screw the appropriations committee. what's a good unit? a box fan, paper HVAC filters and a couple of bungee cords. http://video.google.com/videoplay?docid=5912487412723519389# full episode: http://www.youtube.com/watch?v=rIK4DVLHf7Y http://www.youtube.com/watch?v=dfI0NKl-Kq0 |
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Originally Posted By MrHunterAZ:
Well yes since there is no risk of Botulism with the dehydrated food. I open my jars regularly to pull the contents out and then just put the lid back on and the O2 absorber will seal the jar again, I can do that many many many times before the O2 absorber loses its ability to draw air. So you're saying that this method allows you to reuse the same seal over & over, unlike traditional canning? |
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Going to buy the Nesco unit today at Bed Bath and Beyond. I already have mylar and O2 absorbers. We buy from a co-op like this http://www.bountifulbaskets.org/ and sometimes get too much of one vegetable or fruit. We've tried freezing them in our deep freezer, but I think this will work much better. |
7.62x39: Turning cover into concealment since 1943
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
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Great thread, very well done. My wife and I (mostly my wife) have been dehydrating fruits and veggies for several years now and can't imagine not putting up our garden harvest without some going into the dehydrator. We're still munching dried apple rings from 4 years ago. This year we added one of the Cabela's commercial dehydrators (80L) to our kitchen so we could do larger batches. It'll be more efficient than running 3 table top round ones simultaneously.
We've also discovered a new resource book: Mary Bell's Complete Dehydrator Cookbook We'd never thought about making our own backpacking meals or drying canned tuna until we read this. Drying tuna is on the "to do" list for next month. |
But if anyone does not provide for his own, and especially for those of his household, he has denied the faith and is worse than an unbeliever. 1Timothy 5:8 NKJV
Peace is that glorious moment in history when everyone just stands around - reloading
Peace is that glorious moment in history when everyone just stands around - reloading
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I dehydrate a LOT. If I have time, I'll blanch, but a lot of veggies do not absolutely require it. Tomatoes do not. Anything with a tough outer skin (green beans, broccoli) probably does.
As far as the Mason jar lid question is concerned, you can reuse the lids IF you are very careful about removing them. If you have bent your lid, it will no longer hold a seal, and then you have to replace it. |
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I love dehydrated potatos! Shred your fresh potatos to ultra thin "Hash Browns" with a veggie grater, and dehydrate the potatos. It's easier to get the moisture content down when Grated so thin, and you can put them in a jar as in the O.P. Then when you want to make some hash browns, all you need is to pour in some hot water, let sit for 8 to 10 minutes, drain & press the rehydrated hash browns, oil your frying pan, and throw the potatos on it. Cook until browned, flip, cook the second side until browned, and serve. Taste just like Perkins hash browns! 
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Originally Posted By iNuhBaDNayburhood: Good to know. I just bought some potatoes to dehydrate, and was going to cube them...I love dehydrated potatos! Shred your fresh potatos to ultra thin "Hash Browns" with a veggie grater, and dehydrate the potatos. It's easier to get the moisture content down when Grated so thin, and you can put them in a jar as in the O.P. Then when you want to make some hash browns, all you need is to pour in some hot water, let sit for 8 to 10 minutes, drain & press the rehydrated hash browns, oil your frying pan, and throw the potatos on it. Cook until browned, flip, cook the second side until browned, and serve. Taste just like Perkins hash browns! |
7.62x39: Turning cover into concealment since 1943
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
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Originally Posted By jandreaeinWI: how long with the potatoes last without the 02 absorbers? Just in a sealed jar? I'd bet at least 1 to 2 years. Heck, even commercially dehydrated potatos have a 'best by' date of 2 years out on them, and they have no O2 absorbers in them. |
Want to meet members near you or attend local events? Check out the Hometown Board!
"The only way I'd climb that wall of text is if Summer Glau was holding a beer in her left hand and a steak in her right at the summit." - Slavac
"The only way I'd climb that wall of text is if Summer Glau was holding a beer in her left hand and a steak in her right at the summit." - Slavac
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Has anyone done Bananas and strawberries, pears and apples? Oh and forgot peaches
Recipes and help is appreciated. BTW: do I need to use fruit fresh? Thanks for any help |
Only two defining forces have ever offered to die for you.
1. Jesus Christ
2. The American GI.
"One died for your soul, the other for your freedom!"
1. Jesus Christ
2. The American GI.
"One died for your soul, the other for your freedom!"
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Originally Posted By rusteerooster: Has anyone done Bananas and strawberries, pears and apples? Oh and forgot peaches Recipes and help is appreciated. BTW: do I need to use fruit fresh? Thanks for any help I just did a batch of apples. Came out great. Swished them in a bowl with lemon juice. Set to 135 for 4 hours. YMMV. |
7.62x39: Turning cover into concealment since 1943
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
|
Originally Posted By TexasSheepdog:
Originally Posted By rusteerooster:
Has anyone done Bananas and strawberries, pears and apples? Oh and forgot peaches Recipes and help is appreciated. BTW: do I need to use fruit fresh? Thanks for any help I just did a batch of apples. Came out great. Swished them in a bowl with lemon juice. Set to 135 for 4 hours. YMMV. How thin did you slice them or were they chunked? |
Only two defining forces have ever offered to die for you.
1. Jesus Christ
2. The American GI.
"One died for your soul, the other for your freedom!"
1. Jesus Christ
2. The American GI.
"One died for your soul, the other for your freedom!"
|
Originally Posted By rusteerooster: Originally Posted By TexasSheepdog: Originally Posted By rusteerooster: Has anyone done Bananas and strawberries, pears and apples? Oh and forgot peaches Recipes and help is appreciated. BTW: do I need to use fruit fresh? Thanks for any help I just did a batch of apples. Came out great. Swished them in a bowl with lemon juice. Set to 135 for 4 hours. YMMV. How thin did you slice them or were they chunked? The slicer puts them out at just under 1/4 inch or so. |
7.62x39: Turning cover into concealment since 1943
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
|
Originally Posted By TexasSheepdog:
Originally Posted By rusteerooster:
Originally Posted By TexasSheepdog:
Originally Posted By rusteerooster:
Has anyone done Bananas and strawberries, pears and apples? Oh and forgot peaches Recipes and help is appreciated. BTW: do I need to use fruit fresh? Thanks for any help I just did a batch of apples. Came out great. Swished them in a bowl with lemon juice. Set to 135 for 4 hours. YMMV. How thin did you slice them or were they chunked? The slicer puts them out at just under 1/4 inch or so. slicer? what kind of slicer? I've got to get up to speed on this dehydrating thing... |
Only two defining forces have ever offered to die for you.
1. Jesus Christ
2. The American GI.
"One died for your soul, the other for your freedom!"
1. Jesus Christ
2. The American GI.
"One died for your soul, the other for your freedom!"
|
Originally Posted By rusteerooster: http://www.bedbathandbeyond.com/product.asp?SKU=11917925Originally Posted By TexasSheepdog: Originally Posted By rusteerooster: Originally Posted By TexasSheepdog: Originally Posted By rusteerooster: Has anyone done Bananas and strawberries, pears and apples? Oh and forgot peaches Recipes and help is appreciated. BTW: do I need to use fruit fresh? Thanks for any help I just did a batch of apples. Came out great. Swished them in a bowl with lemon juice. Set to 135 for 4 hours. YMMV. How thin did you slice them or were they chunked? The slicer puts them out at just under 1/4 inch or so. slicer? what kind of slicer? I've got to get up to speed on this dehydrating thing...  This thing rocks for apples. Slices peels and cores in 1 pass. I just did another batch. Thinner than I remember. Maybe 1/8". Works out great anyway for drying. |
7.62x39: Turning cover into concealment since 1943
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
A system of licensing and registration is the perfect device to deny gun ownership to the bourgeoisie. - Vladimir Ilyich Lenin
96Ag: We're fucked. Plan accordingly.
| I have a problem with the sliced apples, they keep disappearing as fast as I can dehydrate the damn things. They are great! I just picked up 2 silicone sheets to do fruit rolls where you pure the fruit and then dry them on the sheets and roll them aka fruit rollups. Haven't had time to try them out yet though. I bought a vacuum sealer that lets you take the dried items and vacuum in a plastic bag and seal it. I have some items that are over a yr old and are holding up very well. |
Every law passed is a freedom revoked
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Originally Posted By TexasSheepdog: Originally Posted By rusteerooster: http://www.bedbathandbeyond.com/product.asp?SKU=11917925Originally Posted By TexasSheepdog: Originally Posted By rusteerooster: Originally Posted By TexasSheepdog: Originally Posted By rusteerooster: Has anyone done Bananas and strawberries, pears and apples? Oh and forgot peaches Recipes and help is appreciated. BTW: do I need to use fruit fresh? Thanks for any help I just did a batch of apples. Came out great. Swished them in a bowl with lemon juice. Set to 135 for 4 hours. YMMV. How thin did you slice them or were they chunked? The slicer puts them out at just under 1/4 inch or so. slicer? what kind of slicer? I've got to get up to speed on this dehydrating thing... http://images.bedbathandbeyond.com/assets/product_images/380/12980511917925P.JPG This thing rocks for apples. Slices peels and cores in 1 pass. I just did another batch. Thinner than I remember. Maybe 1/8". Works out great anyway for drying. Had one of those growing up, and this winter my mom was just going to throw it away. I told her I'd gladly take it off her hands! Wife has been baking some awesome apple pies with it. |
Want to meet members near you or attend local events? Check out the Hometown Board!
"The only way I'd climb that wall of text is if Summer Glau was holding a beer in her left hand and a steak in her right at the summit." - Slavac
"The only way I'd climb that wall of text is if Summer Glau was holding a beer in her left hand and a steak in her right at the summit." - Slavac
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Originally Posted By bchance1:
Originally Posted By alphabavo:
Originally Posted By bchance1:
Ok all this thread is missing is some good places to get O2 absorbers and mylar bags online? Suggestions? The LDS has the best prices and quality. Posted Via AR15.Com Mobile LDS? Mormons. They have a website you can order from, can't link from my phone. Posted Via AR15.Com Mobile |