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Before drying pretreated food, remove any excess moisture by plac-
ing the food on paper towels or clean cloths. Trays should be loaded
with a thin layer of food as directed. If needed, clean cheesecloth can
be spread on the trays to prevent food pieces from sticking or falling
through. The food being dried should be between 1/8˝ to 1/4˝ thick
and should not exceed roughly 3/4˝ of each tray’s surface area.
DRYING
Drying time varies according to the meat, fruit or vegetable type,
size of pieces, and tray load. Rotating and turning the trays
helps insure more even drying. Food will dry faster if round vent
holes on top of lid are open.
Before testing foods for desired dryness, remove a handful and allow
sample to cool for a few minutes. Warm or hot foods seem softer,
more moist, and more pliable than when they are cooled.
Foods should be dry enough to prevent microbial growth and sub-
sequent spoilage. Properly dried jerky is chewy and leathery. Dried
vegetables should be hard and brittle. Dried fruits should be leathery
and pliable. For long-term storage, home dried fruits will need to be
drier than commercially dried fruits sold in grocery stores.
PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to “sweat” or
condition for a week after drying to equalize the moisture among the
pieces before placing in long term storage. To condition, place fruit in
a non-aluminum, non-plastic container and put in a dry, well-
ventilated and protected area. Keep away from moisture.
Dried foods should be thoroughly cooled before packing. Package in
small amounts so that food can be used soon after containers have
been opened.
Pack food without crushing into clean, dry, insect-proof containers.
Glass jars or resealable plastic freezer bags make good containers.
Metal cans with fitted lids can be used if the dried food is first placed
in a plastic bag.
Your dehydrated food should be checked about once a month.
Should you find mold growing on a piece of the dried food, scrape it
off and then pasteurize the contents.
To pasteurize the contents, spread food on a cookie sheet and bake
in an oven for 15 minutes at 175 degrees Fahrenheit. Repack in a
clean, air-tight container.
