Here are some pictures of the solar dehydrator we build to dry our fruits, herbs and vegetables. The temperature midday reaches around 60 degrees inside sufficient to dry most things in 2-3 days. The two rainpipes inside are there to pull the hot air through the system.
Dehydrated at 149° for six hours!
so this has sparked lots of new information for me to learn.
So these scrambled eggs were fully cooked before dehydrated no oil no fat were added so nothing will go rancid on the shelf
As far as using these little rocks in my Ramen, that will be an experiment most people
Making shelf sustainable egg powder so with that being said, that’s what I have🤣
Hi there
Was just wondering if these are at all salvageable
I dehydrated these at home and have since been stored correctly in a large jar and silica packs
I checked them today after a little while and they appear to be growing small white/off white dots of mould.. pretty upsetting!
Is it something harmless or should I just toss them?
Cheers
I've just started preserving (only water bathing at the moment), but I'd like to get into dehydrating, things like onion, garlic, herbs, fruits.
What is the best dehydrator to start with?
I know I don't want a round one (from what I've researched, you need to swap the trays around throughout the process), and I want stainless steel racks as I'm trying to refrain from plastic as much as possible.
I had them in the dehydrator at 115 F for two hours and I must’ve knock the temperature knob when I moved the dehydrator to rearrange the stevia because when I went back to take them out they were at 160 F!
I still feel like they look green though…
Hello all, has anyone in here tried out the Recipes for Adventure cookbooks by Glenn McAllister? I've looked at reviews, they are not at my local library, I'm wondering if they are worth $25 ish each. And is volume 2 much different from Volume 1?
My dehydrated things must be very low sodium/salt free, gluten free, dairy free to work with my family's special dietary needs. I'm looking for more "instant meal" recipes to help us with traveling, because eating away from home with these special dietary needs is tricky. Having to do a lot of grocery shopping and cooking during a vacation isn't fun at all. It also means that we have to very carefully plan meals, and even bring special cookware along sometimes. But, home dehydrated "backpacker" just add water and simmer/thermos soak could be an excellent solution to really help simplify travel eating for us.
Anyway, are the books really worth the price? Are the recipes going to be mostly incompatible with no salt, gluten, dairy diets? Or can the recipes be safely modified with salt free, gluten free, dairy free swaps/substitutions?
Hi all,
I am pretty new to dehydrating. I had an inexpensive Presto that would blow a big fan from the bottom at 165F and found that it over-dried things and I couldn't control the conditions. After some research, I decided on buying a Cososi 10-tray from Cosco (due to the size being smaller for my apartment).
Ok....so I live right near the U.S.-Mexico border and my coworkers love when I make saladitos. These are prunes which are seasoned with lemon and salt and dried even more. You can also do a variety with the salt, lemon, and chile powder for saladitos enchilados.
My photo didn't post. Here is what saladitos look like: https://sandysimports.com/products/el-super-leon-saladitos?variant=46585493586177
I've been picking around and I'm not sure what temperature to try for. The 165 before seemed too much. They should be firm, but not 'crispy'. I'm thinking around 145 for 4 hours.
Has anyone had experience with saladitos or dehydrating fruit which is already dehydrated? Ideas? Thank you!
After a lot of dehydrator experiments, I think I've found the king of dried fruit:
🍍 Pineapple.
Seriously, dried pineapple is on another level.
It has an incredibly strong pineapple aroma, keeps that perfect sweet-tart balance, and doesn't become overwhelmingly sugary like many other dried fruits. Every bite tastes concentrated, flavorful, and somehow even more "pineapple" than fresh pineapple.
My unofficial dried fruit rankings so far:
⭐⭐⭐⭐⭐ Pineapple
⭐⭐⭐⭐ Lychee
⭐⭐⭐ Peach
⭐⭐ Tomato
⭐⭐⭐½ Raisins
And here's the best part about dried pineapple:
Throw a few pieces into:
🥂 sparkling water
🥥 coconut water
🍹 cocktails
🧊 iced drinks
They slowly rehydrate and infuse everything with pineapple flavor.
So I'm officially declaring pineapple the perfect fruit for dehydrating.
Change my mind. 😆
What's the best fruit you've ever dried?
Hi everyone,
I'm planning to buy a food dehydrator with a budget of around **₹20,000** and would appreciate recommendations from people with real-world experience.
I'm looking for advice on:
* Which **online brands/models** are worth buying?
* Are there any good **offline shops** where I can buy one?
* Is there a dedicated **market in Jaipur or Delhi** where food dehydrators or food processing equipment are sold?
* Which brands offer the best value for money within a **₹20k budget**?
* Any brands or models I should avoid?
If you've purchased one recently, please share where you bought it, the price, and your experience.
Thanks in advance!
Everywhere I look lately, freeze-dried fruit seems to be taking off. It's showing up in grocery stores, health food aisles, snack subscriptions, and all over social media. The market is clearly booming, but as someone who's never really gotten into it, I honestly don't know what to expect.
Is it one of those snacks that people genuinely love and keep buying? Or is it more of a "that's interesting, glad I tried it once" kind of thing?
For those who've tried freeze-dried fruits:
Did you actually enjoy them?
Which fruits taste best freeze-dried?
Do you buy them regularly or was it a one-time experiment?
Are they worth the price?
How do they compare to fresh or dried fruit?
I'm curious whether this is a lasting trend or just a novelty that's having a moment.
What's been your experience?
Hey y’all, I’m a newbie dehydrator. I dehydrated some tomato paste (lacto-fermented tomatoes to get the tomato water, dehydrated the remaining pulp after straining) and it looks like I have some white powdery growth.
Does anyone here know if it’s definitively salt/mineral crystals from the lacto-fermentation/tomatoes or is there a possibility that it’s mold and should be discarded?
Thanks in advance!
Hello, I ran across these cheapish seemingly too good to be true dehydrators, some on ebay some on Amazon.
Has anyone tried these? Are they good at all?
I would like an Excalibur, however the ones that are large enough for my intended volumes are pricier. I am in a unique position where I get free abundant veggies, so I would like a large dehydrator. (yesterday I came home with 8 pounds of spring onion, ended up pickling it all, but would have made some incredible onion powder.
This model specifically caught my eye and I am wondering what the catch is. https://www.ebay.com/itm/354633004362
Been using a Cosori for about a year, mostly for rosemary, basil, mango, and apple. It works fine for basic batches, but I’m starting to run into its limits.
The top tray almost always finishes 30-40 minutes ahead of the bottom. I’ve been rotating trays, but I can’t tell whether that’s just normal with smaller dehydrators or a sign that the airflow is uneven enough to be a real problem.
I’d also like to dry a bit lower for better flavor and color, especially for herbs, but this machine doesn’t seem very stable much below about 95-104F (35-40C).
For people who upgraded from an entry-level unit, what actually made the biggest difference in real use: more even airflow, better temp accuracy, tray layout, or something else?
Trying to figure out if I need a better machine or just better technique before I spend more money.
Hi all
I have a small workshop to produce naturally dried fruits and vegetables, and this is the result but I want to know the best sterilization method before exporting
Any help would be appreciated ✨
I legit cannot tell, I made it about 2 weeks ago and kept it in an air tight jar. Please let me know!
It also doesn’t smell bad