If a trip to the farmers market or grocery store leaves you with more fresh fruits and vegetables than you know what to do with, consider dehydrating them. dehydrator food has a long shelf-life, packs down to be very portable and can add an umami punch to dishes like soups, stews and even salads. Plus, making your own dried foods allows you to skip the salt or other preservatives found in many commercially prepared versions.
Preserving Nature’s Bounty: A Look at Fruit Dehydrators
The key to getting the best results out of a dehydrator is careful preparation. Food should be cut to a uniform thickness so that each piece of food dries at the same rate and doesn’t spoil during storage. A sharp knife or mandoline is a good tool for this task. Overcrowding trays also can make the drying process take longer, so it’s important to look for a dehydrator with a capacity that fits your kitchen and how much you want to dry at one time.
Generally, dehydrated foods require more water to rehydrate than their fresh counterparts. It’s also a good idea to pack them with desiccant or oxygen absorbers in heat-sealed mylar bags or in canning jars for long-term storage. These products remove moisture and prevent spoilage and are available online or at most home goods stores. Dehydration can decrease the nutritional value of some ingredients, as well as make them more caloric, so it’s important to weigh your foods before and after dehydrating to figure out how much water you need to add back in for optimum rehydration.
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