Dehydrators

[Guest guest]

I borrowed a dehydrator last night and am starting to think i can't live

without one. It is so much easier to use than the oven, which gets too hot.

I dried some soaked almonds and also some Kishk and was very happy.

The only thing is this particular dehydrator seemed quite warm in the

morning. I thought it would be cooler. It is a Decosonic. Does anyone know

what that brand is like? Why is the Excalibur so highly recommended?

Thanks,

Elaine

[Guest guest]

Hi All

I know mosts opinions will vary from mine on this but I have come to the conclusion that I do not agree with using a dehydrator because to me the moisture was intended to be in the food so why would we deliberately take it out when water/moisture is essential for a healthy balanced body.

Just my opionon :-)

Blessings

Tracey

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[Guest guest]

No problem Tracey... but you could do it the natural way with the sun... If interested, I'll find my notes on it.

SuziRainbow Egret <egret.11@...> wrote:

Hi Suzi

I just prefer foods in their natural state thats all. Besides I can't afford one even if I wanted one anyway :-)

Tracey

[Guest guest]

From: " Rainbow Egret "

<egret.11@...>

I

just prefer foods in their natural state thats

all. Besides I can't afford one even if I wanted one anyway :-) Tracey

=============================================

Hi Tracey,

I have a dehydrator and use mine pretty much only in the summer

when the produce from the garden is fresh, and I’ve run out of canning

jars and shelving space, or freezer boxes and freezer room. Then everything else gets

dehydrated. I prefer everything

fresh and natural too, but I think more than that I prefer my own garden stuff

knowing exactly where it comes from, rather than buying fruits and veggies from

the grocery store in the winter.

Carol

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[Guest guest]

I have another article I'm still looking for but this is a start.

Drying or dehydration, the oldest method of food preservation, is particularly successful in the hot, dry climates found in much of New Mexico. Quite simply, drying reduces moisture necessary for bacterial growth that eventually causes deterioration.

Successful dehydration depends upon a slow steady heat supply to assure that food is dried from the inside to the outside. Drying is also an inexact art. Size of pieces, relative moisture, and the method selected all affect the time required to dehydrate a food adequately.

Methods of Drying

Foods may be sun dried with or without a solar dehydrator, in a gas or electric oven, or with a portable electric dehydrator. Dehydrators with thermostats provide better control over poor weather conditions and food quality than sun drying.

An effective solar dehydrator is the shelf above the back seat of a car. Clotheslines are another popular drying rack for ears of corn and strips of jerky. Colorful red chile ristras hung from vigas are practical as well as decorative.

Sun drying. Prepared foods are placed on drying trays. Stainless steel screening and thin wood lath are good materials for home-constructed drying trays. As aluminum screening reacts with acids in the fruit, it is less desirable. Do not use galvanized, copper, fiberglass, or vinyl screening.

Trays measuring about 14" x 24" x 1" are an easy size to handle. If trays are to be used in an oven, they should be 1 1/2" smaller in length and width than oven shelves to allow air circulation.

Place trays of food away from dusty roads and yards. Elevate them at least 1" above the table with spools or bricks to allow good air circulation below the food.

Cover the food with a muslin or cheesecloth tent to protect it from insects. Dry fruits and meats in direct sunlight; move trays periodically to assure direct sun exposure. Place vegetables in the shade to prevent excessive color loss.

If rain threatens or food requires more than one day to dry, cover with a waterproof material or place the food in a sheltered area.

It usually takes 3-4 sunny days with temps over 100 degrees F.

Note:To destroy insects or their eggs that may be on sun-dried foods (if temps are not that hot) and to remove additional moisture in thicker pieces, heat foods in a 150 degree oven for 30 min.

Oven drying. Either build trays as described for sun drying or convert oven racks to drying racks by stretching muslin or cheesecloth across the oven rack. Secure with toothpicks or long sewn stitches. Alternate trays in the oven periodically to assure even drying.

Set oven control at its lowest setting, but not below 140-150 degrees. If using an electric oven, wedge a potholder between oven and door to allow a 1" opening. Moisture from the drying food will vent through this opening. Close the door on a gas oven, as into vent will permit moisture to escape.

Dehydrator. There are two types of dehydrators: solar and electric. For each type of dehydrator, prepare food and place on racks. If using a solar dehydrator, adjust the position of the food throughout daylight hours to keep in direct sunlight.

Rainbow Egret <egret.11@...> wrote:

Suzi said: No problem Tracey... but you could do it the natural way with the sun... If interested, I'll find my notes on it.

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

http://suziesgoats.wholefoodfarmacy.com/__________________________________________________