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Nina posted to our Facebook page: I would love to know how to make the dehydrated SNACK green beans like I purchased at the grocery store. They are crispy and not shriveled up. They still look like green beans.
If anyone can help Nina and I out, we'd appreciate it! Cheers, Susan
I am trying to dehydrate oranges with the peel. I have them at 135°F and when I feel them I can still feel juice.
They have been in my dehydrator for quite a few hours but still do not seem to be dry enough. Do they have to be totally free of the juice before I can store them? Help!
Great question Betty!
Yes, the fruit needs to be as dry as possible, in fact, you'll be surprised at just how "light" they feel when they are fully dried. I know it seems to "take forever" to dehydrate fruits and veggies ... but patience wins out! Thanks for taking time to contact us.
If my food isn't dried all the way, i.e. fruit, do I have to refrigerate it? I'm afraid of getting my kids sick, but I don't want to over dry it :(
Any tips on how long to dry fruits before they are too tough? Thank you! - Tiesha
Hi Tiesha! It sounds like you're just drying the fruit for "snack" purposes, right? i.e. you're not thinking about putting the fruit away for long-term storage ... if that's the case, then, sure, put it in the fridge!
When drying fruit (or veggies)
specifically FOR long-term storage, then the drier the better. Remember
this: the three enemies of food spoilage are air, light, and water.
Tiesha, regarding not making fruit "too tough" I'd suggest taking a piece off the dehydrator and after letting it cool for a few minutes, take a bite! If it's "done" to your liking, then you're good to go ... if you think they could be a bit drier, then continue the dehydrating process for the rest of the pieces. And as mentioned, put them in the refrigerator when you're done so they don't spoil. We certainly don't want sick kids, or sick adults! :-)
Thanks for contacting us!
Just finished a batch of plums from our tree here in Louisiana.
They turned out really tart. How can I have sweeter dehydrated plums and what can I do with the really tart ones.
Thanks for a reply, Linda E.
Sorry to hear your plums were a little "tart" ...
Fruit it at its sweetest when it contains the most natural sugars and that point is when it is at its peak of ripeness ...
I suggest picking them sooner than you did (doesn't help now!) meaning you were too early. Maybe waiting a little longer and trying again?
Let us know how you fare!
I have dehydrated green cabbage and it seems to have a reddish tint. What causes this? - Debra.
Hi Debra, cabbages apparently change color (while growing, that is) according to the acidity of the soil they grew in. Acidic soil produces more reddish leaves, while alkaline soil produces the greenish-yellow cabbages. I'm wondering if, while dehydrating, the tiny amount of acidic water in the cabbage's leaves make the dried cabbage a little on the pink side after the water evaporated?!
Thanks for posting!
Can you reconstitute the cabbage and make coleslaw from it? -- Kaye
Hi Kaye – Great question, and simple answer is "yes" ... just cut it up first as if you were going to make fresh slaw, then dehydrate it! (And then re-hydrate it when ready to make the slaw). Thanks for posting :-)
Terry posted: I am searching for the "how to" hydrate – not dehydrate – fruits and veggies. I have purchased the items and want to start learning to use them. Help the old girl out if you can.
Hi Terry! Here's a page we wrote specifically on re-hydrating foods. Thanks for posting your question and we'll be making a video soon about re-hydrating dehydrated foods ...
IF I'm understanding right... I can...
1. Prego Sauce
2. Left over soups
3. Left over rice
4. Left over stews?
CAN I DEHYDRATE CANNED FOOD LIKE Dinty Moore Stew for example?
Thanks for contacting us, but I think you're going to be a little disappointed in my response, sorry!
The food items that you want to dehydrate appear to be "homemade" items such as the stew and soup. To me, those would be better vacuum-sealed and packed and then frozen for later use because they are not separate food items.
The Prego sauce could be dehydrated using the solid sheets on the dehydrator. The rice, also, could be dehydrated (also on solid sheets, otherwise it'll just fall through the dehydrator trays!) But plain (uncooked) rice will last for a long time IF you vacuum seal it (dry) using the FoodSaver system.
Regarding the Hormel Chili and Dinty Moore Stew ... I would simply leave those in their opened cans as they usually last for years! There's no need to dehydrate those sorts of foods, and I do have canned meats "stowed away" for that reason. Just remember to check their expiration dates and rotate every six months or so.
Thanks Jennifer, have a great day!
Hi, if you use mason jars to store. Is an oxygen pack necessary? - Angela
Hi Angela! Yes, they are necessary IF you store in mason jars for months at a time. However, if you intend to use/open the jars daily (or more than once or twice a week), then "no" to not having oxypacks in the jars. I hope that helps, and thanks for posting!
Charlotte posted this: I'm a novice on this, I see you can use frozen as well as fresh corn, can you use canned corn to dehydrate? Your site is awesome.
Hi Charlotte! Thanks for saying our site is "awesome", appreciate it! We put a lot of time into it. Feel free to "share" it with your friends too. But on to your question: yes, you can use canned corn (rinse it first in a sieve). But my question to you is: are you wanting to store the corn for "long-term storage"? If so, I'd leave it in its can! No need to dehydrate it. If you're wanting to dehydrate it for weekly use or bi-monthly use in soups etc, then go ahead and dehydrate it and store it in mason jars with oxygen absorbers. See our page on oxypacks! Thanks Charlotte!
Congrats for an awesome website! I would like to know more about how to add spices and other flavors to dehydrated veggies. I always put my dehydrated veggies in a jar with oil and nothing more, what else can I add?
And another question :) mushrooms! any tips?
Hi Johanna! Thanks for the kind words. If you already have dried herbs, simply add them to your oil when you add your dehydrated veggies. Add what you like! Sounds good to me.
However, if you're looking to store dehydrated vegetables on their own – then that's another thing entirely. Feel free to check out all our pages on dehydrating veggies, fruit - and even cooked meats (for long term storage). Regarding mushrooms, check out the Mushrooms page as they are dehydrated at a lower temperature. Thanks for posting!
Tavia posted this on our "peas" page: Have you tried turning them into a powder post dehydration? Typically, I can't stand peas, but if I can add them as a powder (like I do okra for a hubby that can't stand okra, lol he knows)?
Hi Tavia, Hey that's a great idea for the peas! It would make a fast, almost instant pea soup! Cheers, Susan