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.

Avoid overlapping foods and overfilling the trays. Lay foods flat on the dehydrating trays. Check dryness after 6 hours, then check every 2 hours until crisp, pliable or leathery depending on the product. Check foods to make sure they are completely dry before removing.

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.

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.

You can dehydrate almost any fresh food, but some things dehydrate better than others. Here are some favorites. Fruits (apples, bananas, apricots, peaches, pears, cherries, blueberries) for eating as snacks or chopped in granola and trail mixes, or dried as purees for fruit leather.

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.

Dehydrated Meal-Prep Tips: Spread everything out thinly and evenly, stirring on the trays every so often to ensure thorough drying. Most meals can be dried at 135°F for 8-10 hours. Just make sure there's no remaining moisture and break up clumps of food as it dries.

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.

– 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.

Is owning a dehydrator worth it? ›

A food dehydrator probably isn't the most important kitchen appliance to have, but it could be surprisingly useful to a lot of people. Hikers and campers in specific will appreciate the portability of dehydrated food, and its light weight will add minimal weight to their pack.

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.

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.

Dehydrated food can have a long shelf life if properly stored, but it can still go bad over time. Here are some ways to tell if dehydrated food is bad: Appearance: Visually inspect the dehydrated food. Look for signs of mold, discoloration, or any unusual growth on the surface.

Most food can be dehydrated at home, with the general exclusion of dairy products and high-fat items. Unlike fruit, meat and most vegetables should be cooked first before dehydrating. Once you have a variety of dried ingredients, you can assemble them into meals.

Drying or dehydrating is one of the oldest ways to preserve foods. It makes them last longer and keeps them safe to eat. Nutrition-wise, food stays mostly the same, although the drying process can destroy vitamins A and C. And the calorie count can rise as the food shrinks and nutrients become more concentrated.