How to Use a Dehydrator to Dry Fruits and Vegetables (2024)

FAQs

How to Use a Dehydrator to Dry Fruits and Vegetables? ›

Place pieces on drying racks without allowing them to touch or overlap. Place trays in a preheated dehydrator. Initially, the temperature can be set at 145°F (62°C) when there is surface moisture on the fruit or vegetable. After one hour reduce the temperature to 135 (57°C) to 140°F (60°C) to finish drying.

Arrange the vegetables in a single layer on prepared baking sheet or dehydrator trays. Then place immediately in the dehydrator or oven. Set oven temperature at 60ºC (140ºF). Prop oven door open for entire drying time.

Pretreating light-colored fruits before drying is important for the quality and safety of the final product. Soaking the sliced fruit in an acidic solution preserves the color and texture of the dried fruits, and it increases the destruction of potentially harmful bacteria during drying.

Just spread them out on your dehydrator trays and you're ready to go. Vegetables should be dehydrated at 125F until crisp or hard. This will take anywhere from 4-12+ hours depending on the vegetable, size, dehydrator, dehydrator load, humidity in your house, etc.

Turn your dehydrator on immediately after loading to start the dehydration process. Check the owner's manual for recommended drying times but expect the process to take between eight and 12 hours on average. Check your fruits and vegetables frequently for dryness as you reach the end of the drying time.

Some fruits and vegetables suitable for drying include apples, pears, peaches, plums, apricots, bananas, cantaloupe, strawberries, blueberries, carrots, celery, corn, green beans, potatoes, and tomatoes. Fruits can also be dried as fruit leathers and rolls.

Slice the fruit evenly (see notes below). Place the slices in a single layer on each tray of the dehydrator. Dehydrate for 4-6 hours, flipping the fruit every 1-2 hours to prevent sticking and promote even drying.

Therefore, avoid drying foods like peanut butter or avocados and be sure to trim meat to remove any fat before dehydrating. While nonfat dairy products can technically be dehydrated, it's not recommended and may be associated with a higher risk of foodborne illness.

Blanch most vegetables before drying. Drying your own food means avoiding additives often found in commercially dried products. Although pretreatment of your food isn't necessary, many vegetables benefit from blanching (briefly boiling or steaming).

How to tell if dehydrated fruit is done? ›

Dehydrated fruits should be leathery and pliable. Test for the perfect dryness by removing a few pieces from the dehydrator, cooling to room temperature, and squeezing between your fingers. If no moisture forms on your hand or the fruit and the pieces spring apart when released, they are dry!

Make sure foods are well dehydrated

Some items, like pineapple are still going to feel a little bit sticky even when dehydrated properly. If your dehydrated food feels soft, spongy, or sticky it's probably not dehydrated enough. Put the product back in for additional time. Hard and crunchy or breakable pieces are done.

Blanch most vegetables before drying. Drying your own food means avoiding additives often found in commercially dried products. Although pretreatment of your food isn't necessary, many vegetables benefit from blanching (briefly boiling or steaming).

Methods include sun, freeze, drum and spray drying. Ideal temperatures are 60-70C to dry without cooking. Factors like temperature, humidity and air flow impact drying rates. Fruits require preparation like washing while vegetables need blanching first. Drying continues until products are leathery or brittle.

Any brassica should be dehydrated on its own, otherwise the sulfur taste will permeate into the other foods. Fruits can be mixed but mixing them with strong tasting or smelling vegetables is not recommended. Never overlap pieces. They can touch but not overlap. This is less important if you are using a Silicone sheet.