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How to Dehydrate Food Using Your Oven

Dehydrating food is a method of food preservation that removes all water from the food. This prevents bacteria and microorganisms from growing. There are many ways to dehydrate your food at home including, electric dehydrators and backyard solar dehydrators. However using your oven is also an acceptable method, even though it may not be as energy efficient.

Drying preserves food, even in the absence of refrigeration, and significantly lengthens its shelf life. When fresh fruit and vegetables are unavailable, impractical, or out of season, dried food can provide an alternative.

Why Should I Dehydrate My Food?
•It saves money. You can now buy fresh fruit and vegetables in bulk and not worry about them spoiling.
•Preserve food you grow. If you have a home garden, you may have more food than you can eat before the majority spoils. Dehydrating food ensures that your harvest will last.
•You can create a food supply. In a financial crisis or or a natural disaster, can be priceless.
•You will save space. 20 to 25 dried bell peppers or 16 to 20 dried tomatoes will fit inside a 1-quart jar.

Getting Started

1. First be sure your oven can achieve a temperature lower than 200 degrees, most ovens have a “Warm” setting.

2. You need to leave the oven door propped open to allow moisture and water vapors to leave during the dehydration process.

3. You may place a fan next to the oven to increase the air flow and temperature control.

Next you need to prepare whatever it is you will be dehydrating. Wash, sort, pare, peel, and make sure that the inner tissue is exposed to the air. Some fruits require you to “pre-treat” them in order to preserve color, flavor, and nutritional value. The easiest method I found is mix 3 tablespoons of lemon juice with water. Dip your fruits in the solution from 30-60 seconds and that’s it.

Be careful when you are chopping in slicing, to cut pieces with appropriate size and shape. During first round of dehydrating apples I unknowingly cut all the pieces into triangle shapes. As a result the tips would be finished much sooner than the middle. This caused some burnt tips and moist centers.

Temperature

Meats and Fish: 145°F and above
Fruits and Vegetables: 130°F to 140°F
Herbs and flowers: 100°F to 110°F

The lower the air temperature inside the dehydrator, the longer the drying time. Raising the temperature in the unit will increase the amount of water removed from the food and decrease the length of time it will take to dry. The temperature should be high enough to draw the moisture from the food but not high enough to cook it. Temperatures that are too low may cause food to spoil; temperatures that are too high may cause the surface area of the food to harden and prevent moisture from escaping.

Conclusion

Dehydrating food is a great way to store up fresh nutritious foods for any occasion. Camping, hiking, or just storing up for winter. It’s important to remember that you don’t need an expensive food dehydrator to get the job done, but it will make things easier.

Dehydrating food also takes alot of practice. I suggest further reading before you store up 6 months worth of home dried food. Improper techniques can result in contamination with bacteria or microorganisms.