- To prevent browning of fruit or potatoes – dip them in a solution of water and lemon juice before putting them in the dehydrator.
- Remember to cut or slice all fruits, veggies or meats evenly so that they dehydrate in the same amount of time.
- Tomato sauce can be dehydrated like a “fruit roll” and then re-hydrated for cooking at a later time (e.g, spaghetti sauce). We do this for camping. It is much lighter and takes up less space, especially for backpacking.
- For fruit leather – cook fruit first and don’t use sugar it will crystallize during storage. Use honey or corn syrup instead.
- For best results blanch vegetables before dehydrating.
- Always use the freshest, highest-quality foods. Fruits and vegetables should be ripe, but not too soft or mushy.
- Apples don’t need to be peeled to be dehydrated; the peel adds more fiber (and flavor) to your snack.
- Try drying herbs from your garden. Store in zip-top bags or mason jars.
- To flavor apple slices sprinkle with any flavor Jell-o® powder. I use an old bottle that held cake sprinkles to shake the Jell-o® onto the fruit. It works great and the kids love the added flavors.
- When making apple fruit leather always add cinnamon.
- Dehydrators are not just for fruits and jerky. Try making crackers, granola bars and cookies. I have even made dog cookies in mine.
- To prevent tomatoes from dripping in your dehydrator, place trays over your sink, add tomato slices and let them drain before stacking in your dehydrator.
- When making any type of jerky be sure to marinate for several hours. I marinate beef jerky overnight. That gives the flavors time to soak through the meat.
- Be sure to rotate the dehydrating trays so the foods dry evenly.
Dehydrating is a great way to make crunchy, healthy snacks. Have fun with it, and don’t be afraid to experiment. You might be surprised by what you can make. --Dawn