How to Dehydrate Fruit, Vegetables and Cooked Meats


| 8/31/2015 11:34:00 AM



Dehydrating food for long-term storage is the third step to ensuring safe food dehydration. Click here to read about the other steps. In this post I'm going to cover how to dehydrate:

1. Fresh or frozen fruit

2. Fresh or frozen vegetables

3. Cooked meats

Why "cooked" meats, you ask? It's easy and it's safer. I'm not talking about jerky-making here as that needs spices. What I'm proposing is to use the Sunday dinner's leftovers. I'll continue with the cooked meats shortly.



rcan1015
8/21/2019 8:47:22 AM

Many articles about dehydrating fruits and vegetable suggest using lower temperatures for a longer period. Much of what I've read says to dehydrate below 110 F in order to preserve enzymes and keep the food living and raw. We have been pleased with the results never setting the temperature above 105 F. I think you are dehydrating at too high of temperatures to maintain food quality.




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