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When dehydrating fruits, vegetables, nuts, or spices keep these tips in mind:
• It's best to use fruits and vegetables that are in season, grown organically/locally (for more flavor,
keeps prices down, availability up.)
• Use fruits or vegetables with appropriate hardness, with no soft spots that discolor during dehydrating.
• Remove unwanted parts: stalks, cores, unwanted seeds, rinds that are not wanted, or outside
skins, peel if desired.
• Keep the slices the same size: this will help the dehydrating time stay the same as well.
• When spicing (e.g. BBQ or salty flavors) coat foods with something wet, sticky, or oily to help
the spices/flavorings adhere to the foods / chips better. Olive oil, miso, liquid marinades, or
sweeteners like honey or agave work well.
• Store in glass containers to keep the food dried longer.
• To re-hydrate, if you over dry, put a moist paper towel, add a lettuce leaf into the container, or
lightly mist the foods with water to re-hydrate back to the desired texture.
FRUITS:
• Fruit chips are tasty and a good way to save extra produce for camping, hiking, or for later use.
• Use crisp fruits, or fruits not overly ripened for best results.
• Most fruits lose their sweetness when dehydrated – especially banana chips, so putting a desired
spice (e.g. cinnamon, nutmeg, or vanilla) or sweetener (e.g. agave, stevia, or maple syrup) on top
of each 'chip' can sweeten the finished food.
• Make sure to take off / out cores, seeds, and other inedible parts (peels, etc.).
• When using larger pieces (e.g. a small apple, pitted fruits, or bananas) keep them the same size –
to keep the drying time the same.
GRAINS:
• Best to soak/sprout grains before dehydrating – two or three days is sufficient.
• Grains can be sprouted and 'dried back' in order to make a sprouted flour.
• Savory or sweet crackers and breads can be made by combining the grains with spices, herbs,
vegetables, dried fruits, or even the pulp from juices. The best part of making these foods is that
you can improvise. It is not like baking, where exact measurements are necessary for success.
• Grain recipes are done best in the COMBO mode.
NUTS:
• Soak nuts initially in enough water to cover entirely, then add a splash of hydrogen peroxide into
the soaking water, and rinse thoroughly after 5 minutes (this gets rid of unwanted mold).
• Softer nuts, (e.g. cashews or pecans, hardly need any soaking) just the initial soak/rinse (as
mentioned above with hydrogen peroxide) to remove unwanted molds.
• The harder nuts (e.g. almonds, brazil nuts) need to be soaked for longer (between 6 – 12 hours),
after the initial soaking/rinsing.
• Drying soaked nuts keeps them fresh longer, without the enzymes that coat the nuts (that's why
nuts need rinsing) that inhibit/block digestion. They can take up to 48 hours to fully dehydrate,
depending on the size of the nut, the weather (more humidity takes longer), and how long the nut
has soaked.
• After a nut has been soaked and dried – it can be ground into a 'flour' and used in other recipes.
TIPS FOR DEHYDRATING
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