How to Use a Dehydrater
- 1). Prepare the food for the dehydrator. Herbs can be left whole, but meat, vegetables and fruits should be cut into 1/4-inch slices with a sharp knife and peeled, if applicable. Toss fruits and vegetables in a small amount of lemon juice to keep them from turning brown.
- 2). Open up the dehydrator and remove all the trays. Line each of the trays with a plastic tray liner, if desired; tray liners are good for foods that could contaminate the surface of the trays, such as raw meats. Spray the tray liners or the trays themselves with a bit of nonstick cooking spray if you're worried about the food sticking during the drying process.
- 3). Arrange the prepared foods in a single layer on each of the trays. Stack the trays in the dehydrator and place the lid on top.
- 4). Plug in the dehydrator and select the temperature. Delicate items, such as herbs, should be dried at about 95 degrees Fahrenheit to keep them from crumbling. Fruits and vegetables should be dried at about 135 degrees Fahrenheit, and meats should be dried at about 155 degrees Fahrenheit. Start the dehydrator.
- 5). Wait for the food to dry. Drying time depends on temperature, the thickness of the food, the type of food being dried and the humidity in the air. Start checking the food about eight hours after starting the dehydration process. Herbs should be stiff, like dry leaves. Vegetables become crunchy when they're completely dehydrated, while fruits will be leathery, spongy and sticky. Meat will feel like jerky.
- 6). Remove the food from the dehydrator and store it in an airtight container with a lid. Keep dehydrated foods in a cool, dry place, such as a kitchen pantry. Moisture and heat can ruin the consistency of dehydrated items and cause them to mold. Dehydrated items should keep for several months.
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