Dehydrating Food in the Oven
Fruits, vegetables, herbs and meat all dehydrate well. Dehydrated food takes up less room than other storage methods since the food loses much of its moisture and weight during drying. Some foods are consumed in their dehydrated form, such as fruit leathers, while others are rehydrated in soups or stocks before serving. You need no special equipment other than an oven to start drying your own foods. Does this Spark an idea?
Other People Are Reading
-
Equipment
-
Air must circulate around all sides of the food during the drying process. A baking pan with a mesh rack inside allows air to reach the bottom of the food. The oven temperature must remain constant and it's easiest to gauge it with a dependable oven thermometer. You also need tongs or a spatula to arrange and adjust the food on the tray. Fruits and vegetables may require blanching before you begin dehydrating, which necessitates the addition of a pot, bowl and slotted spoon to the equipment list. Storage bags or containers and a permanent marker are necessary for properly storing the dehydrated food items.
Food Preparation
-
Slicing foods into 1/4-inch thick pieces helps the food dry more quickly. Most fruits and vegetables require blanching in a boiling water bath for two or three minutes before you dry. Blanching cracks the tough skins on small fruits, such as cherries, so the moisture can escape during the dehydration process. Foods that discolor when exposed to air, such as apple slices, require an ascorbic acid or sulfur treatment to retain their natural color. Meats require seasoning as desired before drying, or you can dry them plain.
-
Oven Drying
-
Most ovens don't have a low enough temperature setting for drying, so instead set the oven to the lowest temperature available. Partially opening the oven door allows the excess heat and moisture to escape. Use an oven thermometer to monitor the internal temperature of the oven until it reaches 140 degrees Fahrenheit. Drying times vary depending on the food, but typically take several hours. Vegetables and fruits become brittle or leathery when dehydrated sufficiently. Meats become darker in color and have sharp edges when broken.
Storage
-
Moisture causes dehydrated food to rot. Storing the foods in airtight containers or bags prevents air and moisture from damaging the foods. A label indicating the dehydration date and the type of food in the container eases rotation and use of your dried stock. Most foods retain their quality and safety for up to one year if stored in a 60-degree Fahrenheit, dark location. Hot temperatures cause the food to lose quality more quickly.
-
References
- Photo Credit tomato background from the dried slices of tomatoes image by jonnysek from Fotolia.com
