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8/2/13 2:13 A

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I have a 2 burner gas stove so I put some green beans on the shelf under it & dried them

FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 34,950
7/31/13 3:57 A

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I have to admit I haven't yet tried my dehydrator.

I'll have to admit to a bit of laziness, but my arm is aching way too much at the moment it just turns me off doing anything physical.

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7/31/13 12:30 A

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still not sunny enough for me to use my only dehydrator the sun its the rainy season now

CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 611
7/28/13 1:47 P

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When I did bananas all I did was slice them and put them on the tray, they were too slimy after trying to give them in a dip in color protector.

I have done 2 batches of dried apricots and have about 1/2 gallon dried.

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7/23/13 6:20 P

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have you dried bananas?

GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (158,545)
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7/21/13 1:28 A

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Gosh Thanks for the info...That's why I don't dry blueberries. I had the same problems..And What a Mess !!!!
Sounds like I'll be poking blueberries tomorrow....

Edited by: GEMINI-SKY at: 7/21/2013 (08:37)
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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 611
7/20/13 7:09 P

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Sorry I haven't been back. I actually thread them on a skewer, then push them off the skewer onto the trays. Making sure to poke through both sides. A mind numbing task when you are doing over 5 lbs. But I like it way better than the dipping in boiling water. When dipped in water some cooked too much and got mushy, stuck to the trays and each other. With poking them the skin is broken (which is the goal of blanching). They never stick to the tray or each other. I find them to be just like very dry raisins. Once I was done drying there were only a few blueberry juice drips on the trays, no need to wash and chisel off any stuck blueberries.

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7/20/13 10:25 A

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no idea about boiling blueberries unavailable in Bangladesh

GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (158,545)
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7/20/13 9:45 A

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I was going to do blueberries but they said to boil them first...Do you do that step?

Patti / NE Ohio
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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 611
7/18/13 10:15 P

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I have blueberries in mine right now. I love putting a small handful in my oatmeal before I cook it. I also did raspberries this year too.

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7/16/13 4:42 P

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April/May are perfect for using the sun as a dehydrator now the humidity is too high saw a home made version of dehydrator using a box covered with foil & a bulb lost the instructions could have dried pineapple now

MISSPAM1's Photo MISSPAM1 Posts: 1,140
7/16/13 11:54 A

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I have one. I run it nonstop in the fall during apple season. I use an apple peeler/corer and put the slices on the dehydrator. Can't keep enough of them to save for later. Golden delicious are great and I do not use anything to preserve them. Just cut them and place them on the dehydrator for 8 hours.

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ARTEMISTHEGREEK's Photo ARTEMISTHEGREEK Posts: 273
7/15/13 4:16 P

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I would love to sun-dry my foods, but the humidity here would leave me about three days a year with intense enough sun and no humidity to get it all done. Sounds wonderful, though, as in those low humidity regions, things actually cool down at night!

PS: last month it was strawberries, yesterday it was zucchini chips. I've done repeats on some of the other things I've dehydrated earlier.

The dried tomato to make into powder for future tomato paste idea sounds wonderful!

Edited by: ARTEMISTHEGREEK at: 7/15/2013 (16:19)
Yep, there I am, swimming through the desert sands. Might just be a mirage, after all. But this is life, and we learn best about it if we explore it, and take our chances. A life unexplored, after all, is one of the saddest things out there.


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5/31/13 9:17 A

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the sun is my dehydrator love your idea of making tomato powder thanks

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5/27/13 11:03 A

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Artemis ... I have dehydrator envy! LOL I've heard the Excalibur is the absolute cream of the crop for dehydrators!

I have one of the square NESCOs. I just got it a couple of months ago. It was a refurbished one from Amazon and I got a good deal on it. Also was able to get some extra trays.

I've used it to dry tomatoes to make tomato powder (for instant tomato paste); peppers, apples, mangoes and venison jerky.

Want to do onions and peaches (not together of course!)

I am thankful.


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ARTEMISTHEGREEK's Photo ARTEMISTHEGREEK Posts: 273
5/27/13 10:07 A

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I just got a dehydrator about five weeks ago. It's wonderful! I have the five-shelf Excalibur (without the added features such as a timer).

So far I have dried:

Onions (for rehydrating in recipes)
Zucchini (for chips, and for rehydrating in recipes)
Potatoes (for chips, and for rehydrating in recipes)
Sweet Potatoes (for chips)
Asian pear (for chips)
Asparagus (for rehydrating in a coconut milk based soup this week)
Lamb jerky (for snacks)

The only thing I didn't care for so far is the potato chips, but that's because I am used to the greasy stuff thay Lays puts out... These are far healthier but they just don't have the flavor I miss. Oh well, I love the zucchini chips! Add a little salt and a little Italian herbs...


Yep, there I am, swimming through the desert sands. Might just be a mirage, after all. But this is life, and we learn best about it if we explore it, and take our chances. A life unexplored, after all, is one of the saddest things out there.


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5/26/13 7:48 A

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I've never eaten one, but may Daddy used to talk about eating them when he was a kid, so they must grow here in the South. According to him, they were really sour... but he may have eaten them before they were ripe.

I am thankful.


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5/24/13 6:25 P

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Kathy like Patti want to know what persimmons taste like & where do you live to have them given away?

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5/24/13 7:17 A

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Hi Kathy...I've never ate a persimmon let alone know there was 2 different kinds..
What do they taste like ?

Patti / NE Ohio
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KMATHRE's Photo KMATHRE Posts: 196
5/22/13 10:14 P

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I have a dehydrator but have only dried a few things. Tomatoes, jalapenos, and persimmons. Every year people are trying to give away the persimmons around here. The first year I found out the hard way there are two versions. I had just sliced some for our salads. Hubby's expression was worth the goof even though we had company at the time. Now I freeze the cooking ones when they come in and eat and dehydrate the others. We do business with a kiwi grower and now I can't wait for the kiwi's to roll in.

Kathy




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MARGIE100%PURE's Photo MARGIE100%PURE Posts: 1,514
3/31/13 4:28 P

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Hey Littlewind- have you made a meal from the dehydrated potatoes yet?

These comments are wonderful!

I have being given two used units and neither worked so I just use the racks at the lowest temps and sometimes to dry fresh seeds or flowers. I use the common kitchen oven below any numbered settings into the warming range aiming for well below 100 degrees with the door ajar to allow air circulation. My beef and other meat jerky and fruit leathers disappear as fast as I make it. Often the duration of over 12 hours is needed for thorough thick fiber drying. The family loves it.

My sensitive food issues demand no tomato and no sugar. But a great herb rub dominated with one of the antibacterial antifungal and antiviral famous herbs in medicinal remedies of garlic-sage-oregano-hot peppers-etc… with sea salt is good and sometimes with added honey was even better. Nutmeg cinnamon and clove are some of the famous ones I use for fruit work. By slicing the food really thin and dipping into the water thin spice and sea salt or vitamin “C” flavoring liquid I can keep them up to one year, if I hide them from the family. My shortcutting on the slotted broiler pan does fine with vegetables and meats but sometimes the drying makes the food stick to the pan in a petrified form so whacking at it to get it off the pan was not fun and a sheet of aluminum foil to catch the drips on the oven floor can smoke a little. I have read that olive oil can be a bacterial barrier but that oil going rancid over any long storage time is an issue that concerns me. My liver gets angry with most added oils or air exposed oils in tiny amounts. I have learned not to add in more than is natural in the food itself for most of my attempts. I try to remember to store in a cool dark place with occasional inspection during the extended storage times especially of hot weather. I can kill a sour dough starter or a beautiful fruit batch with just one –oops- super hot day.

I have attempted to place the plastic drying racks into the regular oven in this arrangement and dents in the weight supporting plastic edges at the higher temps then they no longer line smoothly one inside the other. I prefer not to use plastic racks when possible. I have draped the jerk meats over the oven racks with success to improve air circulation. So 1) a little coconut oil to only lightly grease the metal slotted pan for better air circulation; 2) my efforts can stay below 100 degrees at a very low setting in my conventional oven and I check recipes others have used successfully. Maybe with external fan on a stool outside the oven door to increase drying time; and 3) here is a must for me… a thermometer to observe the temperature range. I do this to ensure safe averaging as the oven cycles on and off. The goal is of well dried (not botched) dehydrating foods at very low temperatures and with regular monitoring it works for me. I never use citric acid corn syrup vinegar or sugar for my own foods but the family has no trouble with these additives. Explore you tastes and strong spicing can grow stronger over time. Here are some places to ask food questions.
www.fsis.usda.gov/PDF/C-12_New_Techn
ol
ogy_FY2004_Final_Report.pdf.

Also see 1-800MPH Hotline for meat and poultry questions;
and www.fsis.usda.gov/contact_us/Office_
Lo
cations_&_Phone_Numbers/index.asp.
This web site is pretty informative.
CDC Center for disease Control:1-800-232-4636 Monday – Friday 6 Am to 6 PM mountain time



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2/19/13 2:46 P

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no dehydrator but today I pureed tomatoes then cooked them in the microwave & froze them

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2/17/13 8:41 P

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Love my Excalibur dehydrator. Made a cherry crumble tonight using one of the recipes I found on SparkPeople. Cherries were dehydrated last summer and stored in a foodsaver bag. Softened up nicely with a tart cherry flavor. I dehydrate a lot of our vegetables that come from our veggie garden. I powder some and send them to my son and his wife to hide some of green veggies in their 3 year olds foods for added nutrition. emoticon

We are ever so stronger than we think.


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2/11/13 10:55 A

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lucky you

CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 611
2/10/13 1:32 A

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Decided I had better stop hoarding and start eating. On Friday I finally got around to mixing up my dried fruits to make snack bags. I really couldn't believe the amount of fruit I have.

Apples
Spiced Apples
Pears
Spiced Pears
Blueberries
Cherries
Raspberries
Apricots
Kiwi
Bananas
Peach Slices
Strawberries

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1/24/13 11:15 P

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must make dried bananas

LITTLEWIND53's Photo LITTLEWIND53 Posts: 14,758
1/21/13 11:22 P

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Banaas are the only fruit I have seen which does seem to go hard. I don't like them..... but that's just me. That is why they are called banada chips, lol
Let us know how they turn out when you only dry them for 6 hours.....

Yes, they will turn brown unless you put them in an ascorbic Acid bath -- it only needs to be for a few seconds. If you slice them into the bath, by the time you are finished, they are ready to come out and go onto the trays.....

Linda

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1/20/13 11:19 P

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I tried dehydrating bananas and they were a little brown and hard. I processed them for 8 hr so I'll try doing them for 6 hrs next time. Has anyone had this problem?

"Food is not just something you pull off a shelf-it has a life force to it." Dr. Oz


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1/17/13 1:22 P

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use the sun but foggy

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1/15/13 12:41 P

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I enjoyed eating my peaches I dehydrated.

Blessings are coming your way!!
Rhonda


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TUDAFD's Photo TUDAFD Posts: 489
1/14/13 10:33 P

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I love Roma tomatoes with salt and pepper dried in the dehydrator. I've also dried apples sprinkled with cinnamon and sugar (dipped in a salt/vinegar/water solution first) and bananas. My daughter is anxious for fruit leather so I need to try that, soon, maybe with some of my canned applesauce.

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12/30/12 12:03 P

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cold & foggy sun is barely out

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12/26/12 10:37 P

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my son loves the fruit leather and the apples. We have also done yogart too. It tastes good also.

Blessings are coming your way!!
Rhonda


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12/26/12 10:12 P

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must try banana

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12/25/12 2:20 P

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I plan on doing bananas on thursday., i also like doing apples and fruit leathers.

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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 611
12/23/12 2:01 P

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I have bananas drying right now.

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12/5/12 5:29 P

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we do not have kiwis

LITTLEWIND53's Photo LITTLEWIND53 Posts: 14,758
12/5/12 4:57 P

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Fruit does not need to be brittle, in fact most fruits will never dry to that stage.

Sure glad you like the kiwi......

Linda

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (158,545)
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12/5/12 8:21 A

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Yesterday I dried 8 kiwis and got a pint of dried.
Not sure if I'm drying them to much. Some I left softer and some are crispy.
I perfer the softer ones.
OMG are they
GOOD !!!!

Patti / NE Ohio
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12/2/12 10:30 P

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using the powdery bits with yogurt will be great

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12/2/12 1:19 A

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i tried making a peach fruit leather. i ended up more like peach brittle. it was almost powdery when i broke off pieces of it.

i do enjoy using it though.

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12/1/12 11:24 A

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have to buy a dehydrator

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11/29/12 8:15 A

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You All have such Great Ideas !!!!
OK I'll try the Kiwis...They sound so yummy.
As for Drying Garlic and Onions that I stated before...The tip is to grind them in a small coffee grinder other wise they just bounce around in the food processor.
I have a coffee grinder for onions and garlic and spices and one for coffee.

Patti / NE Ohio
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FAIRYANNE3's Photo FAIRYANNE3 Posts: 3,641
11/27/12 10:26 A

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Linda, Thank you for thinking of me. I have not done anything yet, so no worries. Glad you did the up date as I am not sure I would like to eat black chips. lol

You have peeked my interest with the kiwi's. I have to try some. My little grandson loves these things too, so perhaps he would like them dried as well.

Thanks again. Have a great day!

No foods with high fructose corn syrup, sugar, rice syrup, corn syrup, fructose, sucrose etc. in the first three ingredients.

No foods that have more than 3 ingredients that I can not pronounce.

If an item has more than 10 ingredients it is too processed, I will not eat or buy the item.




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LITTLEWIND53's Photo LITTLEWIND53 Posts: 14,758
11/27/12 1:07 A

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Ann
I apologize. I did not intentionally lie but I was at my sister's on the weekend and asked her for confirmation. She said she does put the bananas into a Vitamin C (Ascorbic Acid) solution otherwise the bananas go completely black.

I have dried cherries, plums, peaches , nectarines, kiwi fruit (kiwi is my all time favourite!), strawberries and a medly of fruit leathers., and did not use anything on any of them but they are all mostly dark to begin with. So it doesn't really matter if they get a bit darker during the drying period..... The kiwi was still was a bright green, and oh boy the taste!..... to die for!

It was the potatoes that they don't soak in anything. They do parboil them first or they would also go black. But the parboiling seems to stop the enzymes form working thier "black magic"

I did dehydrate some potatoes earlier (late Sept I think) and did parboil them, they turned out great. Have not used them in anything yet, though. I just did a small batch because I wanted to make sure I had a use for them before I tried to put up a lot....

Edited by: LITTLEWIND53 at: 11/27/2012 (01:13)
Linda

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BEACHGIRL76's Photo BEACHGIRL76 SparkPoints: (9,885)
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11/26/12 5:18 P

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I loved reading all these comments. I've been wanting a dehydrator! Now I REALLY want one! I didn't think about drying garlic and turning it into powder! So cool:)

Jennifer from Indianapolis, IN

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11/24/12 11:26 A

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use the sun only

FAIRYANNE3's Photo FAIRYANNE3 Posts: 3,641
11/23/12 9:52 A

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Thank you so much for the info. I want this to be healthy and not put extra chemicals on the foods. My grandson has some special dietary needs and we thought doing this would be good for the fruit roll ups, banana chips etc. I can handle a little browning, no problem. So thank you.

No foods with high fructose corn syrup, sugar, rice syrup, corn syrup, fructose, sucrose etc. in the first three ingredients.

No foods that have more than 3 ingredients that I can not pronounce.

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LITTLEWIND53's Photo LITTLEWIND53 Posts: 14,758
11/22/12 10:50 P

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1. You can dry fruit without using anything, but some fruits will discolour. There is nothing wrong with the finished product, just darker or brownish in appearance. Banada chips are one such item. My sister buys them when they are on sale and dehydrates them. She never uses anything on them, and they are a light brown in colour, but perfectly safe to eat.....

2. Most current dehydrators use a combination of heat and forced air to dry the foods, so any food placed in the unit will be warmed during the processing. This mean that the raw meat will actually be cooked as it is being dried. Home made beef jerkey can safely be kept for several weeks but for longer storage it should be sealed and stored in the refrigerator for up to 3 months. (These are the time limits I have read in some books on dehydrating)

Linda

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FAIRYANNE3's Photo FAIRYANNE3 Posts: 3,641
11/22/12 10:00 P

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Yes the way I understand it, the meat is raw and perhaps a dry rub, or a marinate on it and then you dry it.

No foods with high fructose corn syrup, sugar, rice syrup, corn syrup, fructose, sucrose etc. in the first three ingredients.

No foods that have more than 3 ingredients that I can not pronounce.

If an item has more than 10 ingredients it is too processed, I will not eat or buy the item.




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11/22/12 6:58 P

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is the jerky uncooked?

FAIRYANNE3's Photo FAIRYANNE3 Posts: 3,641
11/22/12 12:10 P

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I just got an Excalibur dehydrator. I am very excited to get going on drying different foods. If anyone has any web sites they use and trust, I would love to hear about them.

When drying the fruits do any of you use any of the sodium bisulfite, ascorbic acid-citric acid? I was guessing I could do this very natural and not use anything but the drying process. Now I am a bit confused.

Any hints or tricks that you wish to pass on I am open. My husband wants to do jerky I am a bit scared of that right now, think I will practice on the veg and fruit first. lol

Edited by: FAIRYANNE3 at: 11/22/2012 (21:58)
No foods with high fructose corn syrup, sugar, rice syrup, corn syrup, fructose, sucrose etc. in the first three ingredients.

No foods that have more than 3 ingredients that I can not pronounce.

If an item has more than 10 ingredients it is too processed, I will not eat or buy the item.




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11/6/12 4:01 P

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will dry more fruit once am home

GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (158,545)
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11/5/12 9:01 A

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What a Great Idea to dry dog treats...I'll have to try that !
Thank You for the idea.

Patti / NE Ohio
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11/4/12 9:20 A

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have to buy a dehydrator

IMREITE's Photo IMREITE SparkPoints: (241,922)
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11/4/12 1:44 A

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we had a record dry year so i did not get enough tomatoes or peepers this year to dehydrate but i have done bananas an fruit leathers. i also did apples for the first time on sat. they dried fast. i will do them again.

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BLEGNER1's Photo BLEGNER1 Posts: 3,483
11/3/12 10:39 P

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I have used one in the past, but not for the last couple of years. Maybe Ican get back on track with it next summer.

The Lord is my tower and my strength!


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LITTLEWIND53's Photo LITTLEWIND53 Posts: 14,758
11/3/12 8:40 P

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I forgot..... I have also made my own beef jerkey. No chemicals, used a basic marinade and I loved that stuff. Can't afford the meat now. (sigh)

Linda

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REDDOGMOM's Photo REDDOGMOM SparkPoints: (19,548)
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11/3/12 5:56 P

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I do the usual fruits and things, but I also use the dehydrator to make dog treats. boneless skinless chicken breast or liver sliced thin works great.



The journey is the reward.


If there must be trouble, let it be in my day, that my child may have peace.
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The most effective way to do it, is to do it.
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10/29/12 11:29 P

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dry fish at times

LITTLEWIND53's Photo LITTLEWIND53 Posts: 14,758
10/28/12 11:33 P

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I have dried a variety of things..... cherry halfs, nectarines, plums, kiwi...... oh if you like kiwi, you have not LIVED until you try it dehydrated.....mushrooms, celery, One time dehydrated mised frozen veggies because my freezer was on the fritz..... This year I did potatoes for the first time. I haven't used any so not sure how they will taste, but they look ok and appear to have dried just fine.....

My sister also makes a lot of banana chips. Her family loves them....

Linda

Leader: Living with Diabetes
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YOU can do it.
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10/28/12 10:31 P

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liked the tip about slitting chilis do them that way but do not slit them & have the best dehydrator THE SUN in April/ May

-HEALTHYAMY's Photo -HEALTHYAMY Posts: 2,506
10/28/12 8:21 A

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Thanks for all the great ideas!

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CRAZYNDNCOOK's Photo CRAZYNDNCOOK Posts: 611
10/27/12 11:28 P

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I do lots of dried fruits. Then we mix them up, usually no nuts because the kids like to take them to school. I also use them in my morning bowl of oatmeal.

Apples slices (plain and this year spiced), pear slices, peach slices, apricot halves, cherry halves, banana slices, strawberry slices, raspberries (they were huge so I tore them in 2), blueberries, last year I did a watermelon (was a little too far gone so wasn't as tasty). Last year the dehydrator was basically going non-stop, hubby ended up asking me if there anything I wasn't dehydrating. emoticon When we want dried fruit I just mix up a bunch and bag in 1/3 cup portions. I usually add some store-bought craisins to the mix. I wasn't too fond of adding store-bought raisins.

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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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10/27/12 1:24 P

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I have done all kinds of things in my dehydrator. In fact, I have a bunch of dehydrated mushrooms left over from last year that I haven't used yet!

I've dehydrated apples, grapes, pears, onions, garlic, green onions, terriyaki chicken, and I love to get Italian plums from a co-worker and make prunes! Peppers would work easily, either hang them like some others have said, or dry them sliced up in the dehydrator for faster drying.

You also don't need a dehydrator, I've also used my oven with just the light on to dry things. My oven gets to 95F with just the light on, so you can check your oven to see whether that would work for you.

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (158,545)
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10/27/12 1:07 P

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Hi Re: peppers, I tie mine like you see at stands and hand in the kitchen corner to dry.
Never thought of slitting them. I'll try that next time.
As for Dehydrating.
I do onions and garlic (then grind to make powder), carrots, green peppers, mushrooms, green beans, potatoes etc. etc.

Love It !!!!

Patti / NE Ohio
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TESTYCATLADYP's Photo TESTYCATLADYP SparkPoints: (58,813)
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10/27/12 12:28 P

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The hot peppers, especially the smaller ones, can actually be dehydrated without using the dehydrator. I simply take a knife and make a slit to the center of the hot pepper on one side to allow moisture to escape. Then I place them on a tray, and set them on a shelf where they can sit undisturbed. They slowly dry out by themselves, and that way save energy. I find this way takes a while, but does the job nicely. Once they are fully dry, I place them in a zip-lock to store them.

I have dehydrated apples, peaches, cherries, herbs, and green onion using the dehydrator that we have.

Edited by: TESTYCATLADYP at: 10/27/2012 (12:31)
Linda aka TestycatladyP

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As He is in the light
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If we are willing to confess
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10/27/12 12:14 P

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Hi have dehydrated many things. My son's favorite is yogurt to make fruit roll ups. Apple sauce is very good too.

I have done veggies and fruits too. Right now, I have peaches in a zip lock in the pantry. We just go and grab some when we want a treat. I do lots of apples too.

Now, that you mention it, I have green peppers to dehydrate. I better get the move on!!
emoticon

Blessings are coming your way!!
Rhonda


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-HEALTHYAMY's Photo -HEALTHYAMY Posts: 2,506
10/27/12 11:58 A

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I have a bumper crop of hot peppers that I recieved from my CSA so I decided to dehydrate them for soups and chili etc. Does anyone have anything else they dehydrate?

Edited by: -HEALTHYAMY at: 10/27/2012 (11:59)
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