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vent or by leaving the door slightly ajar. Limit the oven load to 4-6 pounds of fresh prepared food at any one time.
If large quantities of food are to be dried, then a dehydrator may be built or purchased. A dehydrator is a specialized appliance so be sure that dried foods are acceptable to your family before investing time and money in one.
The chief advantage of a dehyrator is the ability to achieve optimum drying conditions by controling the temperature and humidity. It is desirable to have a thermostat to control the heat. Select a dehydrator with a fan or blower to move warm air over the food and to remove moist air because this will shorten drying time.
Cabinet construction can influence energy use. Double wall contraction with insulation is desirable because it will reduce heat loss. When purchasing an electrical dehydrator, check for the Underwriter’s Laboratory seal.
The interior space of a dehydrator is usually stated in square feet. Each square foot of tray space will hold from 1 1/2 to 2 1/2 pounds of food. Twelve square feet of tray space will hold a half bushel of food.
Fruits can be dehydrated in 6 to 20 hours; vegetables in 4 to 12 hours. Fruits are dried to 16 to 25 percent moisture content. Vegetables should have less than 12 percent moisture content for satisfactory storage.
To store, pack dried foods as tightly as possible into clean, dry containers which are insect and moisture proof. Package in small amounts. Seal lids of the containers to insure protection from insects and to prevent reabsorption of moisture. Store in a cool, dry, dark place.
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