Dehydrating – Food Preservation

DehydrationDehydration is a process that extracts the moisture from food. Most people use a dehydrator but there are DIY ways of doing it without electricity such as using a solar oven.  Some nutrition is lost during the dehydration process such as Vitamin A and C.  However for foods that you would blanch before such as tomatoes, onions or mushrooms they will loose less vitamins when being dehydrated.

Foods to dehydrate include:

  • Carrots, onions, tomatoes, beets, zucchini
  • Citrus fruit slices and Berries
  • peaches, apples, cherries, rhubarb, grapes, plums and pears

Herbs with low-moisture should be air-dried rather than using a dehydrator.  These include herbs like oregano, rosemary, sage, thyme, and dill.

Foods you should not dehydrate:

  • Fatty meats
  • Butter, cheese and milk
  • Olives and Avocado

For more on foods that should not be hydrated and alternatives, read “7 Foods You Should Not Try To Dehydrate” by Urban Survival Site.com

Did you know that you can make jerky, fruit leather, and granola using your dehydrator?  For information on this and more , read this article called “10 Ways to use a food dehydrator” from Cultures for Health.com.

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