The following presentation was given to the public on April 27, 2013 at the Seneca County Ohio Extension Agency building located in Tiffin, Ohio. The presentation was provided as part of the Ohio State Master Gardeners education series of which I am a member. I provided the latest food safety information, differences between dehydrators, drying times, preparation methods and hands on demonstrations along with tasting various snacks, crackers and a two soup prepared entirely using dehydrated ingredients. Recipes were provided to all attendees. We also discussed how to process raw food varieties for our vegan followers using the dehydrator. As part of my Permaculture background, I showed them how to take what would normally be useless scraps of food, re-purposing them into other useful items for themselves and wildlife around the urban areas. We also discussed how to make their own green powders, saving themselves hundreds of dollars over the store bought varieties and the added benefit of using local plants which are readily available to them.

1. Honey I Shrunk the Garden!
Vince Kirchner – Great Lakes Permaculture April 2013

2. Why do I dehydrate?
•Something is always in season
•I hate to waste food
•Ease of preparation – soups, stews
•Seasonings – herbs, rubs, powders
•I get Cindy to eat foods she does not like
•Make my own greens instead of buying them
•It’s compact storage, takes very little space
•Storage is stable for a very long time.

3. Today’s Topics
•History
•Understand how drying process preserves foods
•Review what equipment is needed
•Learn how to choose best methods of treating
fruits before drying
•Understand how to blanch vegetables before
drying
•Learn how to safely store dried foods

4. History
There is evidence as early as 12,000 BC in areas of the Middle
East as well as Asia that shows fire pits with exhaust vents at the
top. Fruits, vegetables and animal products were dried when
heated air rose upward creating the essential low humidity
needed to dehydrate.
In 1800, Napoleon offered 12,000 francs to anyone who could
devise a way to preserve food for his mobile army. Nicolas
Appert won the award by applying heat to glass jars containing
food thus killing off harmful bacteria before sealing.

5. Native American
Cherokee
Yup'ik People of Southwest Alaska drying whale
Plains Indian

6. Asian Culture
“Golden Needles”

7. How Does Drying Foods Work?
Removes moisture from food so that
bacteria, yeasts, and molds cannot grow
Drying also slows the action of enzymes, but
does not kill them

8. What equipment do I need?
Very little depending…
•Sun or Solar Drying
•Vine Drying

9. •Oven Drying
–Great to use if trying out the process
–Challenging because of daily use
•Hazard for small children
–Slower than dehydrators – no air movement
•Food is darker, less flavorful
–Uses more energy
•Cost more

10. Methods of Drying
•Microwave
–Fast way to dry herbs when in small quantities
–Follow MW directions
–Do not use for other food items- moisture
doesn’t evaporate

11. •Electric Dehydrator
–Double wall construction-metal or plastic
–Enclosed heating elements
–Enclosed thermostat with dial control
•From 85 to 160 degrees
•Timer
•Fan or blower
•4-10 open mesh trays-easy wash plastic
•UL seal of approval

12. What dehydrator do I use?
•My go to guy – Excalibur
•Additional units for overflow

13. Preparation of Food
•Select high quality produce
•Wash and core
•Leave whole, half, or slice in equal pieces
–Smaller is better
•Select appropriate pretreatment
•Place in single layer on drying trays
•Pieces should not touch or overlap
•Follow directions for your method

14. Pretreatments
The goal is to keep fruit from turning dark when
they are exposed to air
For many years sulfuring was the only method
used
For some people with allergies or asthma, the
sulfites found in the food have been found to cause
asthmatic reactions
Thus there are other choices

15. Pretreatments
Ascorbic Acid: otherwise known as vitamin C mixed
with water is a safe way to prevent browning, this is
not as effective long term as sulfuring.
Can be purchased in tablet form to dissolve in water
for soaking, then drain before placing on dryer trays
Ascorbic Acid mixtures are available, but are not as
effective as using pure ascorbic acid and they are
more expensive

16. Pretreatments
Fruit Juice Dip: is using a fruit juice that is high in
vitamin C like orange, lemon, pineapple, grape and
cranberry through not as effective as the pure
ascorbic acid, each juice adds its own color and
flavor to the fruit
Fruit is soaked in the juice and then drained

17. Pretreatments
Honey Dip: while effective against darkening,
realize that you are adding calories
Mix ½ cup sugar with 1½ cups boiling water. Cool to
lukewarm and add ½ cup honey Place fruit in dip
and soak 3 to 5 minutes. Remove fruit, drain well
and place on dryer trays.

18. Pretreatments
Syrup blanching: the resulting product is similar to
candied fruit
Best used with apples, apricots, figs, nectarines,
peaches, pears, plums and prunes
Use your preferred sweetener and water and bring to
a boil- let simmer 10 minutes and let stand for 30
minutes before draining and placing on dryer trays
Steam Blanching: changes the flavor and texture of
the fruits

19. Pretreatments
•Vegetables:
–Blanching – Water or Steam?
•Hot water, colander, ice water, drain

20. Pretreatments
The risk of foodborne illness from home-dried jerky can
be decreased by allowing the internal temperature of the
meat to reach 160o F, but in such a way as to prevent
case hardening.
Two methods can be used: heating meat strips in
marinade before drying or heating the dried jerky strips
in an oven after the drying process is completed. When
the strips are heated in a marinade before drying, drying
times will be reduced. Color and texture will differ from
traditional jerky.

21. Pretreatments
To heat, bring the strips and marinade to a boil and boil
5 minutes before draining and drying. If strips are more
than ¼ inch thick, the length of time may need to be
increased.
If possible, check the temperature of several strips with
a metal stem-type thermometer to determine that 160oF
has been reached.

22. Unusual Things
Just kidding
Not kidding

23. Packaging and Storing
• Cool 30-60 minutes
• Pack loosely in plastic or glass jars
• Seal containers tightly
• Store in cool, dark place
• Dried fruit needs conditioning• Pack loosely in plastic or glass jars
• Shake daily

24. Storage
Vacuum seal Mylar bag with dehydrated
contents – suggested to us an oxygen
absorber
Vacuum seal mason jar with
dehydrated contents

25. No power options

26. Reconstitution

27. Cautions
Too high heat too fast dries the outside and traps
moisture inside. Place cool contents in a jar for 1-2
days to equalize moisture, then put back into
dehydrator until completely dry.
High starch vegetables can turn brown or black if
not blanched – corn and potatoes are subject to this.
Throw any discolored food away, do not eat this.
Yellow, orange, and red vegetables are usually light
sensitive. Storing the dehydrated vegetables in a
dark environment will maintain their appearance and
nutritional content.

28. Summary
• Use up to date information and recipes
• Collect and inspect needed equipment
• Use fresh produce
• Make sure equipment and kitchen are sanitary
• Follow instructions carefully
• Enjoy

29. Special Thanks to:
• Cindy Kirchner and Dolly Kirchner for typing and
dehydrating samples
• http://www.backpackingchef.com/ for meal recipes
• http://cheftessbakeresse.com/ for jar recipes

30. Questions