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By HELEN SMITH
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It seems each year I get more and more requests on dehydrating foods as it grows in popularity. This preservation method offers the same excellent results whether you use a dehydrator, the oven of the sun.
While smaller fruits and vegetables can be dried whole, large ones are best sliced first. Slicing meats makes them easier to season or marinate, to enhance their flavor, before drying.
Getting Started
Drying food at home is simple to do. Dried foods are easy to use and convenient to store. However, unlike the exact methods needed for canning and freezing, finding the best technique for drying may required the trail-and-error approach. Various factors, such as the drying methods used, the quality of the produce, pre-treatment techniques and even the climate, may affect the finished product. Follow the general guidelines given for each specific food and then make the necessary adjustments.
Successful home food dehydration is dependent on three basic principles:
• Heat — controlled temperatures
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