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Choosing Food to Dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more flavour and more nutrients.
• Meats, fish and poultry should be lean and fresh.
• Do not use food with bruises and blemishes. Bad produce can spoil the entire batch.
• Remove as much fat as possible from meats prior to dehydrating. You can use a
paper towel under meat when dehydrating to absorb fat.
Tips for Pre-Treatment of Foods
With most types of cooking, preparation is important for the best results. Foods
that are prepared correctly prior to dehydration will taste better and have a better
appearance.
Cut, shred or dice the food uniformly. Slices should be between 6mm and 20mm
thick. Meats should not be thicker than 5mm.
To avoid browning of fruits soak cut fruit in lemon or pineapple juice for 2-3 minutes,
then place in the dehydrator. Alternatively soak in an ascorbic acid solution (made as
per manufacturers instruction) for 2-3 minutes, then place in the dehydrator.
Waxy fruits, (such as peaches, grapes, blueberries, etc.) should be dipped in boiling
water to remove the wax. This allows moisture to escape easily during dehydration.
Blanching can also be used to pre-treat foods for dehydration.
Preparation of Foods
For best results, select the freshest foods available to dehydrate. Note that immature
fruits and vegetables do not have as much colour and flavour as those that are fully
matured. Foods should be dehydrated as soon after purchase as possible. Foods high
in sugar such as apples, pears, peaches and bananas are prone to darkening due to
oxidation of the sugars.
Below are some pre-treatments that will help to reduce this effect:
Lemon and pineapple juice are natural antioxidants. Place the sliced produce in
fresh lemon or pineapple juice for a few minutes, remove, drain and place on the
dehydrator shelf. For extra flavour, try sprinkling on cinnamon or other spices.
Ascorbic acid mix, (a form of vitamin C) is available at most health food stores and is
can be used in tablet or powder form. Use about 2-3 tablespoons of powder or ground
tablets per litre of water; stir to completely dissolve the powder and place fruit into the
solution for 2-3 minutes. Remove, drain and place on the dehydrator shelf.
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