r/dehydrating

I am very new to dehydrating.
I've been working on dehydrating fruits-bananas, apples, raspberries, blackberries, and blueberries. My dehydrator gave me guidelines on tempt and time. So far the fruits have been on varying times (12 hrs to 20 hrs) but all at 135 degrees.
The fruit is squishy (not solid). is that normal?
When I've had banana chips before in trail mixes, they are hard. Mine are chewy. I've left them in the dehydrator longer but - still chewy. Is that normal?

Third issue....I was trying to make greek yogurt bites, but the yogurt shrunk from quarter size to practically pen size and also very chewy.

I am trying to make snacks for my work and when I travel, so I prefer them a bit harder then just squishy and chewy so they don't get squashed in my bags when I travel on the planes.

Any tips and advice is greatly appreciated.

I got an excalibur 9-tray (3926t) in excellent condition for $50 on fb marketplace!!

I’m so stoked. I’m coming from a nesco garden master. I’ve been using it the past few months to dehydrate my own backpacking meals for an upcoming John Muir Trail through hike.

If anyone has any recommendations on recipes, please send them my way! So far I’ve done chili Mac, meat sauce spaghetti (was very meh), and misc legumes and rice.

Hi all, I’ve been making jerky for several years. My Excalibur Parellexx has served me well. I plan on selling it and getting a larger capacity dehydrator. I am currently looking at the Cabelas 80L but I’m looking for anyone with real experience with the Cabelas or other larger dehydrators and any recommendations. Thanks!

Hey everyone,

Looking for advice from people who are actually in the dehydrated fruit/vegetable powder business — founders, manufacturers, exporters, or anyone with real experience.

I’m from India and have been researching dehydrated and spray-dried fruit/vegetable powders for B2B, D2C, and export opportunities. I’m seriously considering starting, but I only have around $2,000 (~₹1.7L) to begin with, which is honestly my last meaningful savings.

Wanted some real feedback:

• Did you start with B2B, D2C, or exports?
• Are margins actually good?
• Manufacturing in-house or outsourcing?
• Biggest mistakes you made?
• Is there still room for new players?
• What would you do differently if starting again?

Not looking for motivational answers — just honest advice from people actually in the business. Even a “don’t do it” would help.

Would genuinely appreciate any guidance 🙏

I bought a block of cheddar, shredded it. Dried it out real well to the point it is brittle and "clanks" the bowl. But it is still oily and when put in the blender it gets a bit clumpy. I was planning on making my own Mac N' Cheese backpacking meal. I'm not sure what to do with it now? Any suggestions or should I just buy a bag of commercially dried powder? Also if I make my backpacking meal even with commercial powder should I use an O2 absorber still? I've heard you shouldn't use O2 absorbers with things like dehydrated milk and cheese?

Thanks in advance all.

Ordered my first real dehydrator - not the multi purpose, toaster oven I had been using with mixed results.

Dehydrating Asian plum/apricot (Prunus Mume) that has been pitted with different flavoring experiment.

Any tips on how much to dehydrate to for it to be shelf stable ?

Ripened Ume / Maesil fruit

https://preview.redd.it/8c0hk1npre0h1.jpg?width=5712&format=pjpg&auto=webp&s=5babc9e8607139797bff168e034e3d2d6a00b99a

Dehydrating 4 different flavors