Tips on Dehydrating Your Garden Produce.

Here are a few sample my wife has for one of her dehydrating classes.

For people with problems finding the space for storage consider this, it takes ten times the room to store wet pack as dried fruits and vegetables.  A hundred pounds of tomatoes will fit in a one-gallon glass jar.  Summer is just around the corner and between gardening and scrounging, it is a good time to increase your food storage.

Here are some tips that may help you dry foods.

Black spots on tomatoes, peaches and apricots can result from too cold a temperature.  Apricots that are overripe turn dark in the center.

The riper the fruit the longer it will take to dry.

Before dehydrating tomatoes, dip them into boiling water and loosen the skins.

Dry squash fermented because it was being dried in a garage that was too cold.

Bring the dehydrator into the house, if the temperature drops below 60 degrees.

Antioxidants help preserve color.  You can use lemon juice, honey and water, ascorbic acid tablets or crushed vitamin C pills dissolved in water.

Dried vegetables should be brittle and crack when bent.

Mushrooms are made up of about 90 percent water.  They are easy to dehydrate and easily rehydrated.  Be sure to remove all the dirt before dehydrating.

Dehydrated vegetables and fruits should be stored in tightly sealed food storage containers and kept in a cool dry place.

Never dehydrate raw chicken or poultry because it could contain salmonella.

If you are dehydrating fruits and vegetables outside on a rack, flies will not bother them when they are in the bright sun on hot days.  But as it cools down, you need to cover your products to keep the flies off.

Get a good dehydrator and try it you will find that it is fun and saves you money.

Howard

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