47 Food Dehydrator Recipes! - The Organic Goat Lady (2024)

FAQs

What foods can you not dehydrate? ›

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.

Dried foods keep 4-12 months depending on storage conditions. For a longer shelf life, store in a cool, dry, dark place under 60 degrees F. While it is not necessary, dried food (except for meat jerky) can be stored in the fridge to extend shelf life.

Yes, items can be over-dried and as a result are more difficult to rehydrate. There is a balance and experience will provide answers. High indoor humidity, air conditioning or breezes may alter the time needed to dehydrate foods. Ideally, find a dry, warm place away from air vents and windows to set up your dehydrator.

They are commonly misconstrued to be inherently safe from food borne pathogenic bacteria. However, there are many reported cases where many food borne illnesses were caused by the consumption of dried foods contaminated with Salmonella spp., Cronobacter spp., Staphylococcus spp. and E. coli.

Potential Risks of Dehydrated Foods

Dehydrated foods have a higher calorie content by weight and can be high in sodium and sugars, depending on the food. In excess, these nutrients can cause weight gain and increase your risk of obesity, heart problems, and diabetes.

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.

Freeze-dried food maintains most of its nutrients throughout the process, and once rehydrated, is very similar in nutritional value to its fresh counterpart. In contrast to dehydrated food where only around 60-75% of the original nutrients are retained. In freeze-dried food about 97% of the nutrients are retained.

Consider this: a small domestic dehydrator might use as little as 100 watts per hour, while a larger, commercial-style dehydrator could draw a whopping 1000 watts or more! It's like a little city of flavor, buzzing away on your countertop.

IMPORTANT - safety information is you must dehydrate your eggs at a constant temperature between the temperatures of 135-145°F to stop salmonella poisoning and effectively dehydrate your eggs. Storing in the freezer can help stop the natural occurring fats in your dehydrated eggs turning rancid.

Is it OK to leave dehydrator on overnight? ›

The overnight dehydration of food is safe with immense benefits such as: To get rid of moisture as possible to slow down bacterial growth. You preserve your food for long periods. You spend minimal time watching over the food.

If you frequently purchase dried snacks like banana chips and beef jerky, or need to preserve your garden harvest, a food dehydrator could be a practical and cost-saving investment.

Arrange sliced potatoes in single layers on drying trays. Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.

– Place in your dehydrator in a single layer on the highest setting for several hours, this will vary depending on your machine, but it can take several hours. Enjoy your super crunchy and guilt-free dehydrated potato chips! They make a great snack and they're a great alternative to crackers.

Although most fruits and vegetables dehydrate well, avocados do not. Due to their high-fat content, avocados will quickly turn rancid after dehydration. Instead, try freeze-drying avocados for long-term preservation.

The key ingredient that causes dehydration in this item is sodium. While popcorn is tasty, sodium causes dehydration and may impact the success of your exercise or workout regime. If you can't resist grabbing a bag for a movie, opt for no sodium.

IMPORTANT - safety information is you must dehydrate your eggs at a constant temperature between the temperatures of 135-145°F to stop salmonella poisoning and effectively dehydrate your eggs. Storing in the freezer can help stop the natural occurring fats in your dehydrated eggs turning rancid.