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How to Dehydrate
3. Drying Times
It is impossible to give exact drying times be-
cause the moisture content of each food varies
with the weather, soil conditions, where it was
grown, how thick it was sliced as well as the
particular variety of food. Denser food takes
longer to dry. With a little experience, you’ll be
able to tell which foods take the longest. For
example tomatoes, which are normally quite
juicy, will take longer than cabbage, which is
dry. Citrus fruits will take longer than apples.
Record your successes for future reference.
Begin to check sliced fruits, vegetables and
meats periodically after several hours of drying
time. Check more often near the end of the
drying process. Herbs, leathers or chopped and
shredded foods may dry sooner. If foods have
been over dried and seem brittle or slightly
browned, they are still usable for soups or most
baked goods. They may take slightly longer to
reconstitute and require additional water, but
flavor is generally not impaired.
4. Drying Temperatures
Temperature settings can vary, there are no ab-
solutes and quite a few variables in drying food.
The only way to become proficient is to dry, dry,
and dry some more. Certain varieties of produce
and humidity in the air make a difference in the
drying time and quality of dried products.
Experiment with different drying temperatures,
thicknesses of produce, and pre-treatment vs.
no pre-treatment.
The following are good starting points
when drying different types of foods:
(temperatures in Celsius):
Fruits: 50° to 60°
Vegetables: 50° to 60°
Jerky: Start at highest setting (70°), after
4 hours, turn down to 60° – 65° and dry
until desired texture is reached.
Herbs: 35° to 37°
Nuts: 32°
Yogurt: 45° (Foody Pro)
Note
Tray rotation: The KoMo Dehydrator is designed
to operate with up to 20 trays. When using
more than 4 trays, periodic rotation will give
optimum results. Inspect drying trays periodi-
cally. Rotate trays if food being dried requires
it. Place top tray on the bottom, followed by
the next uppermost tray, etc.
5. Storing dried foods
When food is sufficiently dehydrated, thorough-
ly cool before storing (approximately 15 – 30
minutes). If food is allowed to sit too long in
the open air, it will begin to absorb moisture.
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Select appropriate airtight storage containers
and store at optimal conditions. If moisture
or condensation appears in storage container,
food has not completely dried. Return to dryer
and continue to dehydrate until completely dry.
Containers
Any container that is clean, airtight, and mois-
ture-proof is suitable for storage. Fill each con-
tainer as much as possible. Heavy, zippered
plastic bags or heat sealing bags make ex-
cellent choices. Filled bags may be placed in
metal cans with lids (shortening or coffee cans
are good). This will keep out insects and light.
Glass jars with tight-fitting lids can be used
with or without plastic bags. Plastic contain-
ers with lids are good, but should be used in
conjunction with locking plastic bags, because
plastic containers are not airtight. Do not use
paper or cloth bags, lightweight plastic bags,
bread wrappers, unlined metal containers or
any container without a tight-fitting lid.
Labeling
Label dehydrated food with the name of the
product, date dried, and quantity/ weight. This
helps in rotating food and minimizes waste.
Location
Cool, dark and dry are the keys to maintaining
the quality of dried food. Glass jars or plastic
containers should be placed in a paper bag or
in a closed cabinet to keep out light. Cement
walls and floors are often damp. Dried food
containers should not be placed directly on the
floor, or touching a basement or cellar wall. Do
not store dried food near items with a strong
odor, such as varnish, paint remover or kero-
sene.
Length of Storage
In most cases, dried fruits and vegetables
should not be stored longer than one year. Plan
to use all dried meats, fish, poultry or jerky
within a month or two. Rotate on a first-dried,
first-to-be-used basis. Check dried foods pe-
riodically. If the food seems more moist than
when packed, moisture may be getting into the
container. Spread food on drying trays and dry
again. Then pack the food in an airtight con-
tainer. Mold indicates that food was not prop-
erly dried the first time, or was not properly
stored. Discard or compost moldy food. Do not
try to use it.
6. Reconstruction
Reconstitution refers to putting moisture back
into food. You will often want to reconstitute
dried foods before adding to recipes, using as
side dishes or combining with other ingredi-
ents.
When allowed to soak in liquid, dried food
will swell to its original shape and size.
Place food in a container with enough water
or liquid to cover. Then soak until it is at de-
sired consistency.
Refrigerate while soaking to prevent spoilage.
Do not add seasonings during this process.
