8
Meats and fish should be dried on the highest temperature setting of your dehydrator at 70℃. These
temperatures also keep bacteria and other spoilage micro-organisms, common to meat and fish, to a
minimum during the first stages of drying.
Nuts and seeds are high in oil, and if higher temperatures are used, they will tend to become rancid,
developing unpleasant flavours. The best temperature is from 35 to 50℃.
Herbs and spices are most flavourful when they first open and should be harvested while very fresh, before
they begin to blossom. Because the aromatic oils are very sensitive, temperature should be set to 35℃.
Flowers, herbs and spices used for potpourri should be dried at 35℃ to maintain aroma and colour.
Take care not to load trays too heavily as this will prolong the drying time.
Packaging
Some pieces may dry in a shorter time than others. The dried food should be removed and placed in an
airtight container while allowing the rest of the pieces to remain in the dehydrator until sufficiently dry.
Package all dried foods promptly to prevent contamination and to prevent stickiness and re-hydration
caused by humidity. Store dried foods in airtight, moisture proof containers.
Home vacuum packaging devices are ideal for packaging dried foods as eliminating the air will extend the
shelf life of dried foods 3 to 4 times.
Since most packaging materials are transparent, store packaged dried foods in a plastic or metal container
that will not allow the light to penetrate. Do not store fruits and vegetables together in the same storage
container because flavour and moisture may transfer.
Fruit rolls are best if removed while still warm. Wrap in plastic wrap and place in airtight moisture-proof
containers for storage.
Onions and tomatoes are especially prone to absorb moisture from the air and should be packaged
immediately after removing from the dehydrator.
Testing for Dryness
Food must be monitored during the final stages of dehydrating to prevent over-drying. Over-dried foods lose
quality in texture, nutrition and taste. To test for dryness, remove a piece of food, let it cool and feel with
your fingers for dryness.
• Fruits are pliable and leathery with no spots of moisture. Tear in half, pinch and watch for moisture
drops along tear. If no moisture then it is sufficiently dry for long term storage.
• Fruit rolls should be leathery with no sticky spots.
• Jerky should be tough, but not brittle.
To Next Page
Loading...
Need help?
General