Dehydrating
Remove moisture from foods for lightweight, shelf-stable storage without refrigeration.
Overview
Dehydrating removes 80-95% of moisture from foods, making them lightweight, compact, and shelf-stable. It's one of the oldest preservation methods and requires minimal equipment. Dried foods retain most nutrients and can be rehydrated for cooking or enjoyed as healthy snacks.
Best For:
Not Recommended For:
Safety First
Proper drying temperature and thorough moisture removal are essential to prevent mold growth.
Important Warnings:
- Dry foods completely - they should be leathery or brittle
- Condition dried foods to check for remaining moisture
- Store in airtight containers away from light
- Meats and fish require special handling (not covered here)
- Discard any foods with mold or off-odors
Trusted Resources:
Equipment Needed
- Food Dehydrator
Electric dehydrator with temperature control and fan
- Airtight Containers
Glass jars or vacuum-sealed bags for storage
- Sharp Knife or Mandoline
For uniform slicing
- Cutting Board
For prep work
- Vacuum Sealer
For long-term storage
- Silicone Drying Mats
For fruit leathers and sticky foods
- Oven
Can substitute for dehydrator (prop door open)
- Oxygen Absorbers
For very long-term storage
Step-by-Step Guide
Choose ripe produce and wash thoroughly.
- Use produce at peak ripeness
- Wash under cool running water
- Remove any damaged portions
- Pat dry with clean towels
Cut into uniform pieces for even drying.
- Slice 1/8 to 1/4 inch thick
- Uniform thickness is crucial
- Remove seeds, cores, and pits
- Peel if desired (peeled dries faster)
Some foods benefit from pre-treatment.
- Blanching: Briefly boil then ice bath (vegetables)
- Dipping: Lemon juice or ascorbic acid (light fruits)
- Sulfiting: Commercial treatment (not for home use)
- Honey dip: Thin honey solution (fruits for snacking)
Spread in single layer without overlapping.
- Don't let pieces touch
- Leave space for air circulation
- Place similar items on same tray
- Rotate trays during drying
Set dehydrator to appropriate temperature.
- Fruits: 130-140°F (54-60°C)
- Vegetables: 125-135°F (52-57°C)
- Herbs: 95-115°F (35-46°C)
- Tomatoes: 135-145°F (57-63°C)
- Check and rotate trays every few hours
Foods should be leathery or brittle.
- Fruits: Leathery, pliable, no moisture when cut
- Vegetables: Brittle, crisp
- Tomatoes: Leathery, slightly pliable
- Cool a piece before testing (warm feels more moist)
Check for even moisture distribution.
- Place dried food in glass jar (loosely packed)
- Seal and let sit 7-10 days
- Shake jar daily
- Watch for condensation - if present, dry longer
- If mold appears, discard entire batch
Store in airtight containers.
- Use glass jars, vacuum-sealed bags, or airtight containers
- Fill containers as full as possible
- Add oxygen absorbers for long-term storage
- Store in cool, dark place
Processing Times
| Food | Prep Method | Container | Time |
|---|---|---|---|
| Tomatoes | Slice 1/4 inch | N/A | 8-12 hours |
| Apples | Slice 1/8 inch | N/A | 6-12 hours |
| Bananas | Slice 1/4 inch | N/A | 8-12 hours |
| Peppers | Slice or dice | N/A | 8-12 hours |
| Onions | Slice 1/8 inch | N/A | 6-10 hours |
| Herbs | Whole leaves | N/A | 2-4 hours |
| Berries | Whole or halved | N/A | 10-16 hours |
| Zucchini | Slice 1/4 inch | N/A | 8-12 hours |
| Mushrooms | Slice 1/4 inch | N/A | 6-10 hours |
| Green Beans | Blanch, cut | N/A | 8-14 hours |
Storage Guidelines
Cool, dark, dry place
Temperature 60°F or below, low humidity, away from light
6-12 months for best quality; up to 1 year properly stored
- •Mold growth
- •Off-odors
- •Moisture in container
- •Discoloration
- •Insect infestation
Labeling Best Practices
Required Information:
- Contents
- Date dried
Recommended:
- •Drying time used
- •Pre-treatment method