Information Charts Information for this chart was adapted from The Ultimate Cookbook: The Complete Guide to Drying Food, Plus 398 Recipes, Including Making Jerky, Fruit Leather & Just-Add-Water Meals by Tammy Gangloff, Steven Gangloff, and September Ferguson Produce Powders In the chart I created, I have listed which method worked for me for the various produce, but please feel free to choose whichever makes you most comfortable. The various methods are explained in How to Make Fruit & Vegetable Powders. Pretreatments *Please note: Pretreating selected produce prior to drying is highly recommended. Pretreating helps keep light-colored fruits from darkening during drying and storage and it speeds the drying of fruits with tough skins, such as grapes and cherries. Research studies have shown that pretreating with an acidic solution or sodium metabisulfite dip also enhances the destruction of potentially harmful bacteria during drying, including Escherichia coli O157:H7, Salmonella species and Listeria monocytogenes. Several methods can be used. Citric Acid or Lemon Juice Pretreatment. Citric acid or lemon juice may also be used as anti-darkening and anti-microbial pretreatments. Prepare the citric acid solution by stirring 1 teaspoon (5 grams) of citric acid into one quart (1000 milliliters) of cold water. For the lemon juice solution, mix equal parts of lemon juice and cold water (i.e., 1 cup lemon juice and 1 cup water). Cut the peeled fruit directly into the citric acid or lemon juice solution. Allow to soak 10 minutes, then remove with a slotted spoon, drain well and dehydrate. Citric acid is often available in the canning section of the supermarket. I use a Misto Sprayer Bottle. I fill it up and spray the produce as I am loading the trays. This works especially well with soft fruits like bananas that would otherwise fall apart with soaking. Ascorbic Acid Pretreatment. Ascorbic acid (vitamin C) is an antioxidant that keeps fruit from darkening and enhances destruction of bacteria during drying. Pure crystals usually are available at supermarkets and drug stores. Stir 2-1/2 tablespoons (34 grams) of pure ascorbic acid crystals into one quart (1000 milliliters) of cold water. (For smaller batches prepare a solution using 3-3/4 teaspoons (17 grams) of pure ascorbic acid crystals per 2 cups (500 milliliters) of cold water.) Vitamin C tablets can also be crushed and used (six 500 milligram tablets equal 1 teaspoon (4.5 grams) ascorbic acid). One quart of solution treats about 10 quarts of cut fruit. Cut peeled fruit directly into ascorbic acid solution. Soak for 10 minutes, remove with a slotted spoon, drain well and dehydrate. Commercial antioxidant mixtures are not as effective as ascorbic acid but are more readily available in grocery stores. Follow directions on the container for fresh cut fruit. Drying Times Drying time depends on several factors: 1) Thick or Thin Slices - the thinner the slice of item being dried, the quicker the drying time. 2) - The lower the temperature- the longer the drying time. When dehydrating fruits, vegetables and nuts, I recommend dehydrating at 125 degrees to preserve enzymes and nutrients. 3) Humidity - the higher the humidity, the longer the drying time 4) Water content - the higher the water (liquid) content of the item being dehydrated, the longer the drying time. 5) Crispiness - some people like their dehydrated items still a bit soft, while others like it "crunchy or crispy".. If you want it more crunchy-crispy, it will increase the time it takes to dry all the water out. 6) The brand and model of your dehydrator - different models have different drying times depending on the wattage and other variables of the unit itself. 7) Product - The product being dehydrated also will dictate how long it takes to dry. 2015 21st Century Simple Living http://www.21stcenturysimpleliving.com/
Apples Yes 125 F/50 C 2 Apricots Yes 125 F/ 50 C 2 Artichokes Boil until leaves are soft Yes 125 F/50 C 3 Stem can be left on but choke must be removed Asparagus Steam until you can 125 F/50 C 1 just pierce with a Bananas Yes 125 F/50 C 2 Beans, Shell (Black, Kidney, Navy, Pinto, Soy) 125 F/50 C 3 Drain and rinse CANNED Beans, Shell (Black, Kidney, Navy, Pinto, Soy) Cook 125 F/50 C 3 Soak up to 24 hours depending on size DRIED Beans, Shell (Black, Kidney, Navy, Pinto, Soy) 90 F/30 C 1 FRESH Beet Greens 125 F/50 C 1 Beets Boil just until you can 125 F/50 C 3 Remove tops and skins after boiling easily pierce with Blackberries 125 F/50 C 2 Blueberries 30 seconds 125 F/50 C 2 Use toothpick to prick the skins if whole Broccoli 125 F/50 C 3 Separate stalks from florets; stalks will take longer to steam Brussels Sprouts 125 F/50 C 3 Cabbage (Chinese, Napa, Red, Green), 2-3 minutes 125 F/50 C 1 or 3 shredded Cantaloupe 125 F/50 C 2 Peel and de-seed Carrots 3-5 minutes before Yes 125 F/50 C 1 Shred for ease in powdering Cauliflower shredding 125 F/50 C 3 Separate stalks from florets; stalks will take longer to steam Celery 1 minute 125 F/50 C 1 Use the leaves also Cherries 30 seconds Yes 125 F/50 C 2 Remove seed Chickpeas, canned (AKA Garbonzo Beans) 125 F/50 C 3 Drain and rinse before dehydrating Chickpeas, dried (AKA Garbonzo Beans) Boil just 125 F/50 C 3 Soak overnight (at least 8 hours) before cooking Chile Peppers 125 F/50 C 1 Pierce with toothpick to facilitate air flow 2015 21st Century Simple Living http://www.21stcenturysimpleliving.com/ Page 1
Cipollini Onions-a strong onion taste (similar 125 F/50 C 1 Peel, then cut into rings to shallots), but they are also very sweet, making them well suited to braising and roasting) Coconuts 125 F/50 C 1 Collard Greens 15-30 seconds 125 F/50 C 1 Trim away stem Corn Boil until just if 125 F/50 C 1 Can also use baby corn or canned corn using fresh Cranberries Until skins pop 125 F/50 C 2 Do not vacuum seal Cucumbers Whole, 30 seconds 125 F/50 C 1 Leave unpeeled; can de-seed if you desire Dates, fresh or dried Fresh:-blanch until 125 F/50 C 2 skins blister Dragon Fruit 125 F/50 C 2 Edible Flowers 110 F/45 C 1 Make sure they are edible Eggplant Whole, 15 seconds 125 F/50 C 1 Leave unpeeled Fennel, bulbs Slices, one minute 125 F/50 C 1 Fennel, stalks and leaves 1 minute 90 F/30 C 1 Figs, fresh or dried 125 F/50 C 1 Garlic, fresh 125 F/50 C 1 Dehydrate slices for a more robust flavor and nutrient retention Garlic, roasted 125 F/50 C 3 Mash Ginger 125 F/50 C 1 No need to peel first Grape Leaves 100 F/40 C 1 Grapefruit 125 F/50 C 2 Peel membrane from citrus sections Grapefruit Peels 125 F/50 C 1 Remove ALL white pith Grapes 45 seconds 125 F/50 C 2 Green Beans Steam until just 125 F/50 C 3 Green Onions 125 F/50 C 1 Trim roots; cut into rings Herb Berries 110 F/45 C 1 Includes barberries, juniper berries, rose hips, etc. Herb Leaves, fine 90 F/30 C 1 Dry while still on stems for best flavor Herb Leaves, resinous or heavy 110 F/45 C 1 Dry while still on stems for best flavor Honeydew 125 F/50 C 2 Peel and de-seed Kale 15 seconds 125 F/50 C 1 Cut the stems from the leaves and blanch 2-3 minutes Kiwi Fruit Yes 125 F/50 C 2 Peel Kumquats 125 F/50 C 2 Leeks 125 F/50 C 1 Trim roots; trim green portion (optional) 2015 21st Century Simple Living http://www.21stcenturysimpleliving.com/ Page 2
Lemon Peels 125 F/50 C 1 Remove ALL white pith Lemongrass 110 F/45 C 1 Make lengthwise slit down stalk and peel away tough layers Lemons 125 F/50 C 2 Peel membrane from citrus sections Lime Peels 125 F/50 C 1 Remove ALL white pith Limes 125 F/50 C 2 Peel membrane from citrus sections Mango Yes 125 F/50 C 2 Peel Mushrooms 125 F/50 C 1 Cut both stems and caps into slices Nuts and Seeds 100 F/40 C 1 Soak in salt water at least 8 hours Okra 10 seconds 125 F/50 C 1 Olives 125 F/50 C 1 Remove seed Onions(Red, White, Yellow) 15-30 seconds 125 F/50 C 1 The more you chop onions prior to dehydration, the greater the flavor loss Orange Peels 125 F/50 C 1 Remove ALL white pith Oranges 125 F/50 C 2 Peel membrane from citrus sections Papaya Steam over boiling Yes 125 F/50 C 2 Peel and de-seed water for 1-2 minutes Parsnips Boil 125 F/50 C 3 Cut out fibrous core, peeling is optional Pea (English) Steam, 125 F/50 C 3 Remove from pods about 5 minutes Pea (Snow, Sugar Snap) Steam, 125 F/50 C 3 Do NOT remove from pods about 5 minutes Pearl Onions 125 F/50 C 1 Peel, then cut into rings Pears Yes 125 F/50 C 2 Pineapple Steam over boiling 125 F/50 C 2 Peel and core water for 3-5 minutes until bright yellow Plantains Yes 125 F/50 C 2 Peel Plums 30 seconds Yes 125 F/50 C 2 Remove pit Pomegranates 125 F/50 C Seeds 1 Seeds and flesh Flesh 2 Potatoes Boil just and cooked through; do not overcook 125 F/50 C 1 or 3 Yukon Gold or Red Potatoes are the best for dehydrating; must be transparent throughout when dehydrated Pumpkin Steam whole pumpkin 125 F/50 C 2 Remove seeds after cooking and scoop out flesh; mash and spread on trays Radishes 125 F/50 C 1 Slice or shred Raspberries 125 F/50 C 2 Rhubarb 1 minute 125 F/50 C 2 COMPLETELY trim away leaves 2015 21st Century Simple Living http://www.21stcenturysimpleliving.com/ Page 3
Rice (Basmati, Brown, Jasmine, White) Cook according to 125 F/50 C 1 Spread on trays in a single layer to dry package directions Rutabaga Boil all the 125 F/50 C 3 Strip off skin way through Scallions, Spring Onions, Green Onions 125 F/50 C 1 Trim roots; cut into rings Shallots 125 F/50 C 1 Peel, then cut into rings Spaghetti Squash Bake halves in 350F (175C) oven until 125 F/50 C 1 Remove seeds after cooking and scoop out flesh with fork; shred and spread on trays Spice Roots or Tubers 110 F/45 C 1 To thoroughly dehydrate, shredding is easiest Spice Seeds 110 F/45 C 1 Place seeds in fine bags to prevent blowing around Spinach 110 F/45 C 1 Star Fruit Yes 125 F/50 C 2 Strawberries Yes 125 F/50 C 2 Hull Summer Squash Blossoms 110 F/45 C 1 Sweet Bell Peppers 125 F/50 C 1 Cut off stems, remove seeds and membrane Sweet Potatoes Boil or bake just until 125 F/50 C 3 Mash and spread on trays Swiss Chard 1 second 125 F/50 C 1 Trim the stems Tomatoes 125 F/50 C 1, 2, OR 3 Removing the skins and seeds is optional Turnips Boil 125 F/50 C 3 Peeling is optional Water Chestnuts, canned 125 F/50 C 1 Drain Watermelon 125 F/50 C 2 Peel and de-seed Winter Squash-Butternut, Blue Hubbard, Acorn Yams Steam whole squash Boil or bake just until 125 F/50 C 3 Remove seeds after cooking and scoop out flesh; mash and spread on trays 125 F/50 C 3 Mash and spread on trays Yellow Wax Beans Steam until just 125 F/50 C 3 Zucchini & other Summer Squash 125 F/50 C 1 Shred 2015 21st Century Simple Living http://www.21stcenturysimpleliving.com/ Page 4