Food Dehydrated Foods

[Parakeet]

Mushrooms also dehydrate well. I add them to soups, pastas, pilaf, pizza,etc.

My local Smith's marks them down when they start getting close to the expiration date making them a real bargain.

 

[Kathy in FL]

Mushrooms also dehydrate well. I add them to soups, pastas, pilaf, pizza,etc.

My local Smith's marks them down when they start getting close to the expiration date making them a real bargain.

Stuffed mushrooms are an easy way to make make something “fancy” every once in a while.

 

[Mprepared]

Maybe it was the variety of onion I was drying. My house stunk for a week! It's funny now though.

I like the smell of onions, but garlic was bad and I put it outside. lol

 

[Mprepared]

I have dehydrated raspberries, potatoes, squash, greens, herbs, onions, garlic, tomatoes but I have never dehydrated carrots. I have not dehydrated anything for a couple of years, but I bought 10 pounds of carrots. My Excalibur book says the carrots will be rubbery when done, but I have watched videos and people say they are done when crisp. I am going to blanch and cut in coin sizes. Are they done when rubbery or crisp? Also, I always put in jars. is there any benefit of later putting into Food Saver plastic instead of jars?

 

[Hermantribe]

Kathy- any good fruit Leather recipes? My 10:yr old granddaughter loves all things food and cooking and i promised her we would make healthy fruit “rollups” this summer. Thanks

 

[kyrsyan]

I have dehydrated raspberries, potatoes, squash, greens, herbs, onions, garlic, tomatoes but I have never dehydrated carrots. I have not dehydrated anything for a couple of years, but I bought 10 pounds of carrots. My Excalibur book says the carrots will be rubbery when done, but I have watched videos and people say they are done when crisp. I am going to blanch and cut in coin sizes. Are they done when rubbery or crisp? Also, I always put in jars. is there any benefit of later putting into Food Saver plastic instead of jars?

I treat them with Fruit Fresh because otherwise they can blacken. Otherwise, nope, I don't particularly notice them being rubbery. But I dice them, not slice them.
I also use the Foodsaver to vacseal them in glass jars. Less exposure, longer lasting that way. Foodsaver plastic is better used elsewhere.

 

[Mprepared]

I treat them with Fruit Fresh because otherwise they can blacken. Otherwise, nope, I don't particularly notice them being rubbery. But I dice them, not slice them.
I also use the Foodsaver to vacseal them in glass jars. Less exposure, longer lasting that way. Foodsaver plastic is better used elsewhere.

How long before they blacken? Will they last a year without the Fruit Fresh? Thank you for the answer.

 

[kyrsyan]

How long before they blacken? Will they last a year without the Fruit Fresh? Thank you for the answer.

I honestly don't remember anymore. I just noticed it with a batch and decided to start treating them. It doesn't change the flavor at all and keeps them orange. Because sometimes things get "lost" in the pantry. And food that looks black isn't really appetizing looking, even if it is still safe and edible.

 

[Mprepared]

I honestly don't remember anymore. I just noticed it with a batch and decided to start treating them. It doesn't change the flavor at all and keeps them orange. Because sometimes things get "lost" in the pantry. And food that looks black isn't really appetizing looking, even if it is still safe and edible.

Okay, thank you. I had a jar of shredded potatoes get pushed back and lost and I found them and they were getting black and 6 years old. It took several years for my squash to turn.

 

[KMR58]

I have apple slices going right now. Mostly I do veggies though. I like to buy bags of organic veggies when they go on sale and throw them in the dehydrator. It saves a lot of room in the freezer. I have an excalibur that we bought years ago.

 

[Mprepared]

I have apple slices going right now. Mostly I do veggies though. I like to buy bags of organic veggies when they go on sale and throw them in the dehydrator. It saves a lot of room in the freezer. I have an excalibur that we bought years ago.

I have an Excalibur too. I almost have it filled with the carrots right now. I am going to start taking out my freezer raspberries and start dehydrating them. Not sure what else in the freezer I will dehydrate, but I will need room for the new garden stuff. I think this is a wonderful dehydrator. I am going to start buying big sacks of onions and dehydrate them too.

 

[kyrsyan]

I have an Excalibur too. I almost have it filled with the carrots right now. I am going to start taking out my freezer raspberries and start dehydrating them. Not sure what else in the freezer I will dehydrate, but I will need room for the new garden stuff. I think this is a wonderful dehydrator. I am going to start buying big sacks of onions and dehydrate them too.

Be prepared to be hungry all day. Oh, and if you want to make your own powder, which is much more flavorful even if it is pink, puree some and then dry them on parchment paper. Then puree again after their dry. Oh, I'm going to have to do that again this year.

 

[KMR58]

Be prepared to be hungry all day. Oh, and if you want to make your own powder, which is much more flavorful even if it is pink, puree some and then dry them on parchment paper. Then puree again after their dry. Oh, I'm going to have to do that again this year.

Yes I've been watching this woman on YouTube who dehydrates then powders everything. It saves so much space. I had three gallon ziplocks filled with banana pepper slices from my garden last year. I dehydrated then powdered. I now have almost a quart of banana pepper powder. It's awesome to put a teaspoon into things or sprinkle on pizza.

 

[kyrsyan]

Yes I've been watching this woman on YouTube who dehydrates then powders everything. It saves so much space. I had three gallon ziplocks filled with banana pepper slices from my garden last year. I dehydrated then powdered. I now have almost a quart of banana pepper powder. It's awesome to put a teaspoon into things or sprinkle on pizza.

I don't powder everything. But definitely more than most people can get, even in gourmet grocery stores. And yes, it's great for flavorings or seasoning. But I've really discovered just how much flavor is lost in processing. Home dried onion powder has a zing that store bought doesn't come close to. Same with anything else I try. Probably because it doesn't take months to go from field to pantry.

 

[meezy]

I have a Nesco. I line it with parchment paper. I did a lot of tomatoes last summer, jalapenos, pineapples, bananas, and some other stuff. Yesterday I did a bunch of bell peppers. Today I have apple slices in there, making apple chips. I made the tomatoes and jalapenos into powder (be careful powdering jalapenos and other hot peppers!) and the tomato powder is great in soups. I plan to use it a lot more.

 

[SouthernBreeze]

I bit the bullet, yesterday, and bought my first dehydrator. I plan to get a lot of use out of it year around. Hopefully, I'll have garden fresh fruits and veggies to do, plus frozen veggies and fruits from the grocery store this fall and winter. I'm excited about getting started.

 

[kyrsyan]

I bit the bullet, yesterday, and bought my first dehydrator. I plan to get a lot of use out of it year around. Hopefully, I'll have garden fresh fruits and veggies to do, plus frozen veggies and fruits from the grocery store this fall and winter. I'm excited about getting started.

You'll discover it has many uses.
My restored one got started back up yesterday. I have a specific mint that we use for stomach issues. I could either buy another box for $40 (which actually isn't bad) or I could start picking and drying the plants I put in two years ago. So I started drying. I'll probably still order another box next week, just as a buffer. But the fresh mint is absolutely amazing. And fresh dried is a really close second.

 

[SouthernBreeze]

You'll discover it has many uses.
My restored one got started back up yesterday. I have a specific mint that we use for stomach issues. I could either buy another box for $40 (which actually isn't bad) or I could start picking and drying the plants I put in two years ago. So I started drying. I'll probably still order another box next week, just as a buffer. But the fresh mint is absolutely amazing. And fresh dried is a really close second.

I've already got a lot of dried herbs and spices stored away, but not chives. We like chives on a lot of foods, so I've planted some this year. I plan to dehydrate a lot of them, along with apples from our tree. I also have blackberries and mulberries. Figs, too. I love banana chips, and will try those, once I see a good deal at the grocery store.

 

[kyrsyan]

I've already got a lot of dried herbs and spices stored away, but not chives. We like chives on a lot of foods, so I've planted some this year. I plan to dehydrate a lot of them, along with apples from our tree. I also have blackberries and mulberries. Figs, too. I love banana chips, and will try those, once I see a good deal at the grocery store.

Umm... bought banana chips are not actually dehydrated. They're fried, iirc. So the flavor will be different.

I do a variety of spices and herbs. But there are specific ones that I grow, either because they are super expensive, or it's practical, or I worry about being able to get. This particular cultivar is in the last two categories. Only one company sells this specific mint as a tea. And their price has almost doubled in two years, when it is available.
So I was very grateful to be able to buy the actual plant and start growing it. And there are quite a few more medicinals to join the garden this year.

 

[SouthernBreeze]

Umm... bought banana chips are not actually dehydrated. They're fried, iirc. So the flavor will be different.

I do a variety of spices and herbs. But there are specific ones that I grow, either because they are super expensive, or it's practical, or I worry about being able to get. This particular cultivar is in the last two categories. Only one company sells this specific mint as a tea. And their price has almost doubled in two years, when it is available.
So I was very grateful to be able to buy the actual plant and start growing it. And there are quite a few more medicinals to join the garden this year.

Come to think about it, I can't remember if the banana chips I've eaten were freeze dried or dehydrated.

 

[kyrsyan]

Come to think about it, I can't remember if the banana chips I've eaten were freeze dried or dehydrated.

I'll just say, try a small batch first and make sure you enjoy the dehydrated version before you go crazy. A friend likes the dehydrated version better. I haven't had them in forever, and now can't.

 

[meezy]

Come to think about it, I can't remember if the banana chips I've eaten were freeze dried or dehydrated.

Probably freeze dried. But dehydrated bananas are good too, just not as easy to chew.

 

[summerthyme]

Yes I've been watching this woman on YouTube who dehydrates then powders everything. It saves so much space. I had three gallon ziplocks filled with banana pepper slices from my garden last year. I dehydrated then powdered. I now have almost a quart of banana pepper powder. It's awesome to put a teaspoon into things or sprinkle on pizza.

Tomato powder is wonderful... you can add a spoonful (or more) to all sorts of soups and stews... adds depth of flavor, color and nutrition.

Summerthyme

 

[summerthyme]

Come to think about it, I can't remember if the banana chips I've eaten were freeze dried or dehydrated.

I bought 25# of dehydrated banana slices for Y2k. We're still using them! (Mylar and 02 stored, of course). Rehydrate, they make perfect banana bread or muffins.

Summerthyme

 

[Tundra Gypsy]

I have a 9-drawer Excalibur dehydrator. I dry frozen veggies all the time now. I use the pint-sized vacuum bags; put a cup of the dried veggies in them and vacuum seal them. If I have to share or want a single serving; I don't have to open a big container; just grab a bag. Bags take up less space. I have multiple 30-quart tubs to store things in.

Newest rumor is that shelves will start to be empty by August or September. I'll be harvesting my veggies and will dehydrate them about that time.

 

[nomifyle]

I eat a lot of protein and just watch my carbs and starches. My husband mostly gave up bread a couple of years ago when he was training for a backcountry camp/hike in Philmont with the Boy Scouts and it made a significant difference on his joints.

A frequent lunch when tomatoes are in season is I "stuff" them with canned tuna or canned salmon.
Another common meal for me is a grill burger ... beef or salmon.

The above two ways are the only fish I eat and before that Long John Silvers was an addiction but not so much now. LOL
I do still like hushpuppies and cornbread but since I am the only one that cooks it I just force myself to limit it to once or twice a month.

I like a nice caprese salad but can only have it like once a month.

I've learned to eat Asparagus but I swear they still look like aliens to me.

I drink a lot ... A LOT ... of zero sweetener bubbly waters (brands: La Croix, Bubly, store brands) because I can't eat any kind of artificial sweetener without winding up with heartburn from hell. I also drink a lot of sun tea that is brewed without any kind of sugar/sweetener.

If I eat fruit it either has to be fresh, dehydrated without sugar as a preservative, or canned in a light fruit juice rather than in a syrup.

I eat a lot of homemade soups because I find them filling ... which helps with portion control.

My one problem has been controlling my dairy intake. Nut milks tend to upset my stomach for some reason. It is the real stuff or nothing. I can drink a gallon of milk in two days all on my own. Yeah I know, ridiculous.

I love grits and oatmeal as well which isn't the greatest thing in in the world for you. On the other hand it isn't the worst either and the fiber helps to offset any carbs you take in.

One of the best is shrimp and grits. Yum.

Instead of using rice, potatoes, or pasta as a filler these days I'll eat a chopped salad. Have to watch the amount of dressing but I like a good chopped salad better than just a regular garden salad.

And when I cook up street tacos, which has gotten to be another one of my go to meals for my busy days, I fixe them on 6" carb counter tortillas (Mission brand has one that is 20 calories per tortilla) and then instead of lettuce I will use finely slice cabbage which is actually very traditional and I use queso blanco (white cheese) that has a lot of flavor (salt) compared to other Americanized cheeses.

When I am really jonesing for a treat I'll lightly bread and fry some queso blanco. Just have to watch how much you eat or you'll be sorry (gut issues that will bind you up for days).

Another thing I like to do is what I call "fake fajitas". Instead of using fajita seasoning to fix your meat with, just use whatever your favorite seasoning is ... BBQ, rubs, lemon pepper, garlic, etc. ... then fry/steam some veggies to also go with. Put them on a carb control tortilla shell and fast and happy meal.

You can do amazing things with rotisserie chicken. I have a rotisserie ... thing much be nearly 20 years old ... and I'll make my own if I can find whole chickens on sale. Then shred or slice and you can make a bunch of meals that way.

I have found almost any gluten-free recipe helps me to keep my carbs down. However, just because something says it is gluten-free doesn't mean it is low-carb. Grains in general, even gluten-free ones, tend to have a lot of carbs in it so I still have to be careful. The same can be said for stuff calling itself "plant based."

I eat a lot of "raw food" recipes. I'm not talking about meat ... simply more vegan where the food doesn't rise above a certain temp. I am not a vegetarian or anything close. But for the sake of our budget I try to be a little more flexible than a T-Rex that wears an apron. I've experimented with a raw food lifestyle since college. It isn't bad but you have to be careful because if you aren't keeping it locavore (locally available foods) it can get expensive.

I like me some potatoes too but I've learned portion control and if you have to start from raw all the work involved preparing them helps you to do that as well.

If I am wanting something "sweet" with my meal then I will bake some root veggies and not just potatoes ... there's carrots, turnips, sweet potatoes, beets, carrots, rutabaga, jicama, kohlrabi. All of those make good "fries." Jicama can make great raw fries ... just slice into your favorite fry shape and dip them in whatever you normally dip your fries in or experiement.

I eat a lot ... A LOT ... of cucumbers when I can get them. A cucumber salad is very healthy and can dress up a boring or bland meal. I know some people have problems eating cucumbers but I never have. One of my earliest memories is sitting in the dirt between rows in my grandmother's kitchen garden. My granddaddy was out there with the hand cultivator and to keep me from following so close and making his job harder he plopped me down out of the way and peeled me a cucumber and I was eating it like a banana. LOL

I like vegetable soups that have a lot of cabbage in them. I don't like cooked cabbage by itself but I like it cooked in soups or raw in salads, tacos, etc.

Hope this helps Judy. I'm just not a fussy eater. Give me basic and easy. The only time I really fuss with a meal is at Thanksgiving, Christmas Eve, and Easter. Thanksgiving is turkey. Christmas Eve is Cuban pork. and Easter is baked ham. Uber traditional and likely boring for some people but like I said ... basic and easy and filling with minimal clean up.

I do have some guilty pleasures ... international foods. Lots of Cuban food (black beans and yellow rice or pintos and rice), marinated pork, picadillo, carne asada, Spanish bean soup, etc. Some of the Caribbean foods though they can be heavy in starch. My mother fixes this Thai dish called Cow Pot that she learned from a neighbor lady and I've never been able to find it online ... basically white rice, chicken, scrambled eggs, tomatoes, and I forget the seasoning. I also like Pepper Steak with onions and green peppers, and other Chinese food. I figure as long as I portion control then all is good. If I over indulge I just make sure that I add some extra distance on my evening walks (I usually walked an extra average of 4 miles a day)

ETA: All of the above are easily dehydrated as individual items and then cooked as needed or cooked and then dehydrated for use later.

I'm looking at this again because I'm a slackard and need to get on track. Thanks again.

 

[briches]

I’m thankful this thread was bumped. I have a brand new dehydrator that was given to me and I’ve never used. I’d like to change that and start using it!

 

[SouthernBreeze]

Yes I've been watching this woman on YouTube who dehydrates then powders everything. It saves so much space. I had three gallon ziplocks filled with banana pepper slices from my garden last year. I dehydrated then powdered. I now have almost a quart of banana pepper powder. It's awesome to put a teaspoon into things or sprinkle on pizza.

How does one go about making powder out of anything? I have 8 banana pepper plants with baby peppers on them. I was going to make pickled banana peppers, but I'd like to dry some, too. I don't know how to make powder, though.

 

[kyrsyan]

How does one go about making powder out of anything? I have 8 banana pepper plants with baby peppers on them. I was going to make pickled banana peppers, but I'd like to dry some, too. I don't know how to make powder, though.

Powders are easiest done with veggies by pureeing them up front, then spreading on parchment paper to dry. After they are dry, a quick run through a blender should handle any clumps.
You can dry regularly but that generally takes much more time and effort to powder on the back end and results in lumpier powder.

 

[SouthernBreeze]

Powders are easiest done with veggies by pureeing them up front, then spreading on parchment paper to dry. After they are dry, a quick run through a blender should handle any clumps.
You can dry regularly but that generally takes much more time and effort to powder on the back end and results in lumpier powder.

Ok, thanks.

 

[KMR58]

How does one go about making powder out of anything? I have 8 banana pepper plants with baby peppers on them. I was going to make pickled banana peppers, but I'd like to dry some, too. I don't know how to make powder, though.

Dehydrate the peppers until there is no moisture left. Then I leave them set out for a couple of days just to be sure they are fully dry. Blend in blender until powdered then I store in mason jars.

This is an awesome YouTube channel. This one shows how to dehydrate tomato paste to a powder to save pantry space.

View: https://youtu.be/TxusFwl1o6c

 

[SouthernBreeze]

Dehydrate the peppers until there is no moisture left. Then I leave them set out for a couple of days just to be sure they are fully dry. Blend in blender until powdered then I store in mason jars.

This is an awesome YouTube channel. This one shows how to dehydrate tomato paste to a powder to save pantry space.

View: https://youtu.be/TxusFwl1o6c

I don't think I'll be making any powders. There is one thing I don't have, and that is a blender. I don't want to buy another appliance right now. I just spent a whole lot on my canner and dehydrator. I need to save a bit, before buying anything else. It's good to know how to do it, though.

 

[pauldingbabe]

I don't think I'll be making any powders. There is one thing I don't have, and that is a blender. I don't want to buy another appliance right now. I just spent a whole lot on my canner and dehydrator. I need to save a bit, before buying anything else. It's good to know how to do it, though.

I've used a mortar and pestle. You can also put the dehydrated stuffs in a zip lock and use a rolling pin.

Beat the hell out of it!


I use my dehydrator to make my infused oils. I infuse my oils for 2 weeks at no more than 90° if it's flowers or leaves. Use a bit more heat for roots.

I have a 5 drawer Excalibur . I remove all the shelves and make sure the bottom is supported since I'm putting glass jars filled with herbs and oil. Sometimes I cap them, like in the winter when humidity is low. In summer (if it ever gets to GA) I put a piece of cloth with a rubber band to hold so the jar can breath and any condensation can vent off.


Just another use for the Excalibur!

I love that thing!

 

[kyrsyan]

I tend to use a stick blender. I grab them at the thrift stores for around $5. And on the dried side, coffee grinders are great. From the same source.

Oh, and after you make tomato powder and use it, you probably won't spend money on tomato paste ever again. Or can tomato paste.

 

[JasmineAndLace]

You'll discover it has many uses.
My restored one got started back up yesterday. I have a specific mint that we use for stomach issues. I could either buy another box for $40 (which actually isn't bad) or I could start picking and drying the plants I put in two years ago. So I started drying. I'll probably still order another box next week, just as a buffer. But the fresh mint is absolutely amazing. And fresh dried is a really close second.

Would you care to share what kind of mint you use? I have a lot of stomach issues, too, and would love to find a simple remedy for that. Thanks.

 

[kyrsyan]

Would you care to share what kind of mint you use? I have a lot of stomach issues, too, and would love to find a simple remedy for that. Thanks.

Moroccan mint. It's a spearmint/watermint cross. And it's amazing.

 

[momma_soapmaker]

I use mine mostly for jerky and green onions.

This is my family's favorite jerky recipe:

T Bird's Beef Jerky

This is the very best jerky you have ever tasted, I've tried a lot of them, and this one's the best - you will reward me on this one! I use venison when available, but cheap round steak is great also, and it's all done in your oven.

www.allrecipes.com

 

[summerthyme]

I've used a mortar and pestle. You can also put the dehydrated stuffs in a zip lock and use a rolling pin.

Beat the hell out of it!


I use my dehydrator to make my infused oils. I infuse my oils for 2 weeks at no more than 90° if it's flowers or leaves. Use a bit more heat for roots.

I have a 5 drawer Excalibur . I remove all the shelves and make sure the bottom is supported since I'm putting glass jars filled with herbs and oil. Sometimes I cap them, like in the winter when humidity is low. In summer (if it ever gets to GA) I put a piece of cloth with a rubber band to hold so the jar can breath and any condensation can vent off.


Just another use for the Excalibur!

I love that thing!

I got my Amish neighbor to make a shelf for my Excalibur out of expanded steel mesh. I taped the sharpish edges with white duct tape (yes, it's redneck as hell!) I use it to support 9 half pint jars of yogurt. Works great!

Summerthyme

 

[pauldingbabe]

I got my Amish neighbor to make a shelf for my Excalibur out of expanded steel mesh. I taped the sharpish edges with white duct tape (yes, it's redneck as hell!) I use it to support 9 half pint jars of yogurt. Works great!

Summerthyme

See...thats what I'm talk'n bout!


I used mine a while back to "bake" clay "parts" of an animal cell for a science project. My DS and I made all the inside parts (nucleus, mitochondria, etc.) Out of different colors of modeling clay (not play-doh, that becomes a greesy mess and is toxic when heated).

Then we used epoxy to suspend all the cell parts and the cell membrane.

We halved a styrofoam ball and made a small rubber "bouncy" ball about the size of a tennis ball.

Great project! It was fun doing the project AND DS learned that science can be fun.

Plus he got a one of a kind supper bouncy ball that was an animal cell.

He still has it I think.....

 

[anna43]

If you're just starting with dehydrating, just do small amounts of each item so you can decide whether or not you like the results.

I've determined I do not like dehydrated celery because it never rehydrates to a good product. I prefer to shred summer squash to dehydrate rather than sliced. I prefer to can tomatoes. Mushrooms, onions, okra, chard and bananas are all good. Other than mushrooms, I mostly use my dehydrated vegetable in soups. Mushrooms rehydrate well and can be used as fresh. Bananas make a nice snack.

Please even if you like the smell of onions, do them in your garage. The oils in onions permeate the entire house and the smell does not go away.

I have an inexpensive Nesco dehydrator. I wanted more trays but when I priced them, I discovered buying a second Nesco on sale was less expensive, so I now have two. If I want to use one or two extra trays, I can use from the second dehydrator. However, I've found that anything more than a couple extra trays it really works better if I just use both dehydrators. I use parchment paper to line the trays instead of buying the plastic liners.

I mostly store my dehydrated foods in jars. If I have a canning jar with a chip, I'll use it for dried food. Otherwise, I reuse commercial jars that other foods come in. I especially like salsa and pickle jars with wider mouths although I've used jars spaghetti sauce comes in as well. If the lid is tight, it doesn't really need to be vacuum sealed. Oh, I also wash and reuse canning lids for dried foods stored in canning jars.