Dehydrating is a method of food preservation in which moisture is removed from the food. Dehydrating inhibits growth of microorganisms and decay. Dehydrating can dramatically increase storage life for food.
Dehydrating causes minimal loss of nutrients, but if done properly that loss is quite small. You will retain about 90% of the vitamins and minerals. When using higher heats, foods will dehydrate faster, but this will result in more nutrient loss.
Always let foods cool for a few minutes. Check to see if the food is still moist or sticky. If it is leathery and pliable, it is usually done. However, foods that are overdried may become brittle and turn brown.
7. If I powdered my dried vegetables, what could I use them for?
Powdered onion and garlic, of course, are great seasonings for meats and sauces. Powdered tomatoes can be reconstituted into tomato sauce, paste, catsup, juice or soup. A blender or food processor will give you the finest texture. Store in air-tight container.
12. Will flavors mix if I dry different foods together in the same dehydrator?
If you dry foods in the same category, such as fruits with other fruits and vegetables with other vegetables, the flavors should not mix. However, we do not recommend drying onions with any other foods.