IVA-Dehydrating-Guide.indd7-10 11 12 13
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WHAT IS FOOD DEHYDRATION? Food drying or food dehydration is the process of reducing moisture in food. Food dehydration is one of the oldest methods of preserving food. This method is an alternative to other food preserving techniques like canning and freezing. With that said, it is important to remember dehydrating does not improve the quality of food. Therefore, when choosing produce to dry, make sure the food is high in quality and at the appropriate ripeness. However, do not let this process stress you out; food drying is simple, safe, and easy to learn. And with modern-day food dehydration technology, food can be dried and ready to eat in your home all year-round.
ELECTRIC DEHYDRATION There are many types of dehydration: sun drying, air drying, oven drying, and so on. However, a more modern way to dry your food is electric dehydrating. Of course, to do this you need a food dehydrator. Food dehydrators are compact powerhouses used to dry your food quickly and effectively. They are designed to dry food at 140 °F (60 °C). Most electric dehydrators come with a temperature gauge and adjustment dials to help speed up or slow down drying time. Food dehydrators are equipped with a fan and vents to circulate air making food drying so much easier.
FOOD DEHYDRATION TIPS • To prevent your fruits from turning brown, add lemon
juice to them. Squeeze lemon juice over the fruit slices and let your fruits sit in a solution of lemon juice and water for five (5) minutes before dehydrating.
• To make jerky, cut the fat off the meat or use lean meat for dehydration.
• To properly dehydrate vegetables, be sure to blanch them for at least one (1) minute so vegetables keep their color and flavor.
• To ensure your food finishes dehydrating at the same time, cut your food into evenly sized pieces.
• Avoid trying to dry food faster by increasing the temperature. Doing so can cause over-drying or uneven drying.
• If food feels soft and spongy, place the food back in the dehydrator for additional drying time in order to get the ideal result.
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PRETREATMENT METHODS Pretreatment helps to maintain the color, flavor, and texture of different foods. When getting ready to dehydrate, different food requires different preparations. Methods of pretreatment include sulfuring, sulfite dipping, and blanching.
SULFURING Sulfuring is an old process for pretreating. This process is primarily used for prepping fruits. Fruit is placed in an enclosed box. Then, sublimed sulfur is ignited and burned within the box. Sulfuring fruits is a process that is best done outside where air is circulated effectively. Sulfuring will help to prevent fruits from darkening.
SULFITE DIPPING Sulfite dipping is used to prevent fruits and vegetables from oxidizing. This process, unlike sulfuring, can be done indoors as well as outdoors. Sulfite dipping will also stop fruits from darkening and is much quicker than sulfuring. Sodium bisulfite or sodium sulfite can be used for this method. For this process, dissolve ¾ – 1½ teaspoons of sodium bisulfite (or if using sodium sulfite, use 1½ – 3 teaspoons) per quart of water. Place sliced fruits in the mixture and soak slices for five (5) minutes. Afterward, remove the slices, rinse off lightly with cold water and place them on food drying trays.
BLANCHING Blanching is a pretreatment done by boiling or steaming food. Blanching can be done on fruits, vegetables, or meats. This process helps to preserve nutrients and prevent flavor loss. To blanch by boiling water, fill a saucepot halfway with water. Bring water to a boil then place and stir food into the boiling water. Cover the saucepot and let sit for three (3) minutes. Then, remove the food and place it into ice cold water to cool. Then, dry food with a towel before dehydrating. To blanch by steaming, fill a saucepot with two (2) inches of water. Then, cover the saucepot until it boils. Remove the cover then place a steamer or wire basket over the boiling water. Place food into steamer, cover tightly with a lid, and let food steam for two to five (2 – 5) minutes until food is heated in the center.
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STORAGE • Store your dehydrated foods in airtight containers, mason jars, or freezer/heat-sealable
bags. Containers should be stored somewhere safe from moisture and insects.
• Dried foods should be kept in a cool, dark, and dry place. The ideal temperature for dried food storage is 50 °F – 60 °F (10 °C – 16 °C).
• After dehydrating, make sure to let your food cool for 30 minutes to one (1) hour before storing.
• Dried fruit, vegetables, herbs, and nuts can be stored up to one (1) year in the refrigerator or freezer.
• Dried meats, poultry, and fi sh should only be stored for three (3) months when kept in the refrigerator, or up to one (1) year when kept in the freezer.
• If any condensation forms in your containers, that means that your food was not dehydrated properly and will need to dry for additional time.
RECOMMENDED DEHYDRATING TEMPERATURES
HERBS & FLOWERS FRUITS
115 °F
Steam Blanching (minutes) Drying Time Final Texture
Apples Peel and cut into slices about 1/8" thick. No pretreatment 3 – 4 min. 7 – 12 hr. Pliable
Apricots Cut in half and remove pit. Slice if desired. No pretreatment 3 – 4 min. 20 – 35 hr. Pliable
Bananas Peel and cut into slices about ¼" to 3/8" thick. No pretreatment 3 – 4 min. 6 – 12 hr. Pliable or Crisp
Berries
Wash and drain berries with waxy coating (for firm berries).
Wash and drain berries (for soft berries).
15 – 30 sec. (for firm berries) * No pretreatment 10 – 18 hr. Leathery
Cherries Remove stems and pits. Cut in half. 30 sec.* No pretreatment 18 – 26 hr. Leathery
Citrus Peels
Peels of citron, grapefruit, kumquat, lime, lemon, tangelo, and tangerine can be dried. Wash thoroughly with water then cut peel
from fruit.
No pretreatment No pretreatment 6 – 12 hr. Crisp or brittle
Figs Wash and clean whole fruit. Leave fruit whole or cut fruit in half. 30 sec.* No pretreatment
18 – 25 hr. (cut in half) 22 – 30 hr.
(whole)
Cut in half and remove seeds (for seeded grapes)
30 sec. (for seedless)* No pretreatment
11 – 18 hr. (for seedless)
22 – 36 hr. (for seeded)
Pliable
Nectarines and peaches
Remove pit and cut in half when sulfuring. Slice when steam blanching. No pretreatment 8 min. 8 – 15 hr. Pliable
Pears Cut in half and remove core. May also be sliced. No pretreatment 6 min. (cut in half) 8 – 15 hr. Pliable
Pineapples Peel and remove core. Then, cut into ¼" slices. No pretreatment No pretreatment 10 – 18 hr. Pliable or leathery
Plums Leave whole. Cut in half when sulfuring. 30 sec.* No pretreatment 8 – 16 hr. Pliable
Strawberries Wash then cut off caps. Next, cut into ¼" slices. No pretreatment No pretreatment 12 – 16 hr. Leathery
*Simply dip fruits in boiling water for 30 seconds. No need to stir fruits or cover saucepot.
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Steam Blanch- ing (minutes)
(hours) Final Texture
Asparagus Wash thoroughly. Then, cut into 1" to 2" pieces. 3 ½ – 4 ½ min. 4 – 5 min. 5 – 10 hr. Brittle
Beets Cook as usual. Cool, peel, and cut into slices. No pretreatment No pretreatment 4 – 12 hr. Leathery
Broccoli Wash and trim. Cut stems into ¼" pieces. 2 min. 3 – 3 ½ min. 8 – 12 hr. Brittle
Brussels Sprouts Cut in half through stem. 4 ½ – 5 ½ min. 6 – 7 min. 12 – 18 hr. Crisp
Cabbage Remove outer leaves. Cut into 1/8 " strips. 1 ½ – 2 min. 2 ½ – 3 min. 6 – 14 hr. Brittle or leathery
Carrots Wash thoroughly. Cut off caps and roots. Then, peel and cut into slices. 3 ½ min. 3 – 3 ½ min. 6 – 12 hr. Brittle or leathery
Caulifl ower Trim, cut, and steam until tender. 3 – 4 min. 4 – 5 min. 6 – 14 hr. Leathery
Celery Trim stalks. Then, slice stalks. 2 min. 2 min. 3 – 10 hr. Brittle
Corn Shuck and trim cob. Blanch cobs. Cut kernels from the cob after blanching. 1 ½ min. 2 – 2 ½ min. 6 – 12 hr. Dry or brittle
Eggplant Wash, peel, and cut into ¼" slices. 3 min. 3 ½ min. 4 – 10 hr. Leathery
Garlic Remove skin from clove and trim root end. No pretreatment No pretreatment 6 – 12 hr. Brittle
Greens (Ex. Chard, kale, turnip, and spinach)
Use only young, tender leaves. Wash and trim thoroughly. 1 ½ min. 2 – 2 ½ min. 3 – 5 hr. Brittle
Green beans Wash thoroughly. Then, cut into 1" pieces. 2 min. 2 – 2 ½ min. 8 – 12 hr. Brittle
Green peas Shell peas. 2 min. 3 min. 4 – 8 hr. Brittle
Horseradish Remove small rootlets and stubs. Peel or scrape roots. Grate. No pretreatment No pretreatment 4 – 10 hr. Brittle
Mushrooms Wash thoroughly. Remove tough stalks. Do not peel small mushrooms. Peel and slice
large mushrooms. No pretreatment No pretreatment 4 – 10 hr. Leathery
Okra Wash, trim, and cut into 1/8 " to ¼" slices. No pretreatment No pretreatment 4 – 8 hr. Brittle or leathery
Onions Remove root, top, and skin. Cut into 1/8 " to ¼" slices. No pretreatment No pretreatment 6 – 12 hr. Leathery
Parsley Sperate clusters and discard long stems. No pretreatment No pretreatment 1 – 2 hr. Brittle
Peppers Cut into strips, slices, or dice. No pretreatment No pretreatment 5 – 10 hr. Brittle or leathery
Potatoes Wash and peel. Cut into strips or slices. 5 – 6 min. 6 – 8 min. 5 – 14 hr. Brittle
Squash Wash then peel if desired. Cut into ¼" slices. 1 min. 2 ½ – 3 min. 7 – 12 hr. Leathery
Tomatoes
Steam or dip in boiling water to loosen skins. Then, chill in cold water. Next, peel
and cut into sections. (for stewing) Wash then cut into ¼" to ¾" slices. No
peeling or blanching necessary. (for sliced)
1 min. (for stewing)
3 min. (for stewing) 6 – 12 hr. Brittle or leathery
MEAT & FISH / NUTS & SEEDS DEHYDRATION GUIDE
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MEAT AND FISH Food Preparation Drying Time (hours) Final Texture
Beef Cut into ¼" to 3/8 " thick strips. Then, marinate or season. 6 – 15 hr. Tough and dry
Fish (Ex. Cod, halibut, and
bass) Skin and debone the fi sh. Cut into ¼" thick strips. Allow fi sh
to marinate for 12 hr. in the refrigerator. 10 – 16 hr. Firm and dry
Ground meat Extruded strips 8 – 15 hr. Dry
Pork Cut into ¼" to 3/8 " thick strips. Then, marinate or season. 6 – 15 hr. Tough and dry
Poultry Trim the fat from the chicken. Cut into ¼" thick strips. Then, marinate or season. 8 – 12 hr. Tough and dry
NUTS AND SEEDS Food Preparation Soaking Time (hours) Drying Time (hours)
Almonds Measure out 4 cups of raw, unsalted nuts.
Pour in fi ltered water and add 1 tablespoon of sea salt. Then, leave to soak.
7 hr. 12 – 24 hr.
Cashews Measure out 4 cups of raw, unsalted nuts.
Pour in fi ltered water and add 1 tablespoon of sea salt. Then, leave to soak.
< 6 hr. 12 – 24 hr.
Hazelnuts Measure out 4 cups of raw, unsalted nuts.
Pour in fi ltered water and add 1 tablespoon of sea salt. Then, leave to soak.
7 hr. 12 – 24 hr.
Macadamias Measure out 4 cups of raw, unsalted nuts.
Pour in fi ltered water and add 1 tablespoon of sea salt. Then, leave to soak.
7 hr. 12 – 24 hr.
Pecans Measure out 4 cups of raw, unsalted nuts.
Pour in fi ltered water and add 2 tablespoons of sea salt. Then, leave to soak
7 hr. 12 – 24 hr.
Pine nuts Measure out 4 cups of raw, unsalted nuts.
Pour in fi ltered water and add 1 tablespoon of sea salt. Then, leave to soak.
7 hr. 12 – 24 hr.
Pumpkin seeds Measure out 4 cups of raw, unsalted seeds.
Pour in fi ltered water and add 2 tablespoons of sea salt. Then, leave to soak.
7 hr. 12 hr.
Walnuts Measure out 4 cups of raw, unsalted nuts.
Pour in fi ltered water and add 2 tablespoons of sea salt. Then, leave to soak.
7 hr. 12 – 24 hr.
HERBS DEHYDRATION GUIDE
Food Preparation Drying Time (hours)
Anise leaves Rinse with cold water and pat to dry. 1 – 3 hr.
Anise seeds Rinse with hot water and pat to dry. 2 – 5 hr.
Basil leaves Clip leaves 3" to 4" from the top of the plant just as the fi rst bud appears. Then, pat to dry. 20 – 24 hr.
Caraway Clip entire plant. Then, dip in boiling water and pat to dry. 2 – 5 hr.
Chili peppers Rinse off and pat to dry. Then, dice up. 5 – 12 hr.
Chive leaves Rinse with cold water and pat to dry. Then, chop. 20 – 24 hr.
Cilantro leaves Clip leaves with stems. Rinse with cold water and pat to dry. 15 – 18 hr.
Coriander Clip entire plant. Then, dip in boiling water and pat to dry. 2 – 5 hr.
Cumin seeds Rinse with cold water and pat to dry. 2 – 5 hr.
Dill leaves Rinse with cold water and pat to dry. 1 – 3 hr.
Fennel Rinse with cold water and pat to dry. 1 – 3 hr.
Ginger root Peel, slice, or grate. 2 – 5 hr.
Mint Rinse off and pat to dry. 6 – 12 hr.
Oregano Rinse off and pat to dry. 8 – 15 hr.
Rosemary Rinse off and pat to dry. 15 – 20 hr.
Sage Rinse off and pat to dry. 20 – 24 hr.
Tarragon Rinse off and pat to dry. 20 – 24 hr.
Thyme Rinse off and pat to dry. 3 – 5 hr.
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January February
Bananas, Broccoli, Cabbage, Caulifl ower, Kumquats, Mushrooms, Pears, Tangerines, Winter Squash
March April
Asparagus, Bananas, Cabbage, Onions, Pineapple, Spinach, Strawberries
May June
Apricots, Bananas, Cherries, Corn, Cucumber, Figs, Green Beans, Limes, Nectarines, Onions, Peaches, Peas,
Peppers, Pineapple, Plums, Summer Squash
July August
Beans, Nectarines, Okra, Peaches, Peppers
Apples, Bananas, Beets, Berries, Cabbage, Carrots, Corn, Dill, Eggplant, Figs, Nectarines, Peaches, Pears, Peppers,
Plums, Potatoes, Summer Squash, Tomatoes
September October
Apples, Bananas, Broccoli, Carrots, Caulifl ower, Corn, Dill, Figs, Grapes, Greens, Okra, Onions, Pears, Peppers,
Potatoes, Summer Squash, Tomatoes Apples, Bananas, Broccoli, Grapes, Peppers
November December
Apples, Bananas, Grapefruit, Lemon, Limes, Mushrooms, Oranges, Pears, Pineapple, Tangerines
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QUESTIONS & ANSWERS How long will dehydrated food last? 5 to 10 years if prepared and stored correctly. However, it is recommended to consume your food between 4 months and a year.
If fruits like apples and pears turn to a rusty-brown color while drying, are they still safe to eat? Yes, they are still safe to eat. Fruits will change color when they oxidize during the drying process. Pretreating your fruits will help to reduce oxidation.
What should I do if one side of my drying tray dries faster than the other? Your dehydrator may dry faster on one side than the other. If this is the case, halfway through the drying process turn your tray 180° so all sides of the tray dry properly.
Can you dehydrate cooked food? Yes, you can even dehydrate cooked meals. However, some cooked foods dehydrate better than others.
How should I store dried food? Dried food should be stored in clean, dry jars or packed into silicone bags or containers with tight-fitted lids.
Does dehydrating food remove or preserve nutrients? Dehydrating food can remove some nutrients just as much as other preservation methods. You can reduce the amount of thiamin and vitamins A and C that get lost by blanching some vegetables.
Does dehydrating food increase sugar? No, however dried fruits taste sweeter because dehydrating concentrates sugar while removing water vapor. As a result, there is more sugar per gram in dried fruit than in fresh fruit.
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