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4
The fruits and vegetables you are about to use for
dehydration should be fresh and fully ripe. We also
recommend organic produce whenever possible. Wilted,
immature, or over-ripe produce will make a dissatisfactory
dried product.
To prepare your produce for dehydration, you should wash
all fresh food thoroughly to remove any dirt or chemicals.
Once this is completed, make sure not to use any food with
decay, bruises, or mold, because it may affect the entire
batch of food. Don’t forget to peel, pit, or core some fruits
and vegetables. Also, smaller pieces tend to dry faster and
more evenly.
You should monitor the final stages of dehydration to ensure
the food is not over dried. Food should be dry enough to
prevent bacterial growth and spoilage. If the food is over
dried then it loses quality in taste, texture, and nutrition.
Before testing for dryness, take out a piece and let it cool
then feel for dryness.
1. Fruits should not have any spots of moisture, and should
be leathery. Another test is to tear the piece in half and
then watch for drops of moisture where you tore it. If
there is no moisture then the fruit is read for storage.
2. Vegetables should be brittle.
3. Jerky should be tough.
Preserve locally
grown produce and
bring homegrown,
delicious foods back
into your kitchen.
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