Food Preserving - Dehydration

Food Preserving - Dehydration

Dehydration is a preserving method that removes moisture from food to inhibit the growth of micro-organisms such as mould, yeast and bacteria. This method is suitable for fruits, mushrooms, herbs, seaweeds, berries, flowers and vegetables. Dehydrated foods become lighter, more compact, and are less prone to spoilage, making them ideal for long-term storage and convenient for snacks or use in recipes.

Dehydration has been used widely for this purpose since ancient times. Water was traditionally removed by air drying, sun drying, smoking or wind drying. While all these methods are very successful, the conditions needed are difficult to achieve in the damp Irish climate. With an electric dehydrator or oven you can dry your own surplus produce at home and be assured of more consistent results.

Advantages of Dehydration:

• Extended Shelf Life: Dehydrating removes most of the moisture from food, which helps prevent bacterial growth and spoilage. As a result, dehydrated food has a significantly extended shelf life.
• Preservation of Nutrients: Dehydrated food retains a high percentage of its original nutrients, including vitamins, minerals, and antioxidants. While some nutrients may be lost during the drying process, dehydrated foods can still be a nutritious addition to your diet.
• Lightweight and Portable: Dehydrated foods are lightweight, compact and do not require refrigeration, making them ideal for camping, hiking, backpacking, and other outdoor activities.
• Reduced Food Waste: Dehydrating allows you to preserve surplus fruits, vegetables, and herbs that might otherwise go to waste. It helps you make the most of seasonal produce and prevents spoilage.
• Intense Flavor and Concentrated Taste: Removing water from food intensifies its natural flavors. Dehydrated fruits become sweet and chewy, while vegetables turn crispy and flavorful. This makes dehydrated foods a delicious and satisfying snack option.
• Convenience and Versatility: Dehydrated foods are versatile ingredients that can be used in a variety of recipes. They can be rehydrated to their original form or used as flavor enhancers in soups, stews, sauces, and baked goods.
• Cost-Effective: Buying fresh produce in bulk during its peak season and dehydrating it for later use can be a cost-effective way to enjoy your favorite fruits and vegetables year-round.
• No Additives or Preservatives: When you dehydrate food at home, you have control over the ingredients, and you can avoid adding any artificial preservatives or additives commonly found in store-bought dehydrated products.
• Easy Storage: Dehydrated foods require minimal storage space compared to fresh produce, making them an excellent option for those with limited pantry or freezer space.

What Foods Can Be Dehydrated?

• Fruits & Berries - Apples, bananas, peaches, pears, blackberries etc.
• Vegetables - Carrots, onions, peas, tomatoes, kale etc.
• Meat & Fish
• Herbs & Flowers
• Seaweed
• Mushrooms

Tips for Dehydrating

1. Choose Fresh, High-Quality Produce: Select ripe, fresh, and high-quality fruits, vegetables, meats, or herbs for the best results. Avoid overripe or damaged items, as they may not dehydrate well.

2. Wash and Prepare the Food: Wash your fruits and vegetables thoroughly, and peel or slice them into uniform pieces to ensure even drying. Fruit should have its core and, if necessary, its skin removed. For meats, trim excess fat and cut into thin strips. Herbs can be dried as whole leaves or small bundles.

3. Pre-Treatment (Optional): Some foods benefit from pre-treatment to enhance their flavour, colour, or preservation. For example, you can blanch vegetables to help retain their color and nutrients, or soak fruits in lemon juice to prevent browning.

4. Choose a Dehydration Method:

• Food Dehydrator: Using a food dehydrator is the most convenient and precise method. Simply arrange the prepared food pieces on the dehydrator trays, leaving space between each piece for proper air circulation. Set the temperature and time according to the specific food type and your dehydrator's instructions.
• Oven: If you don't have a dehydrator, you can use your oven to dehydrate food. Set the oven to the lowest temperature possible (usually around 60°C) and place the food on a baking sheet lined with parchment paper or a wire rack. You can keep the oven door slightly ajar to allow moisture to escape.

5. Check for Doneness: Dehydrating times can vary depending on the food, thickness, and dehydration method used. Check the food regularly to prevent over-drying. The food should be dry to the touch, leathery, and pliable, without any signs of moisture.

6. Cool and Store: Allow the dehydrated food to cool completely before storing. Store it in airtight containers, glass jars, or vacuum-sealed bags. Keep the containers in a cool, dry, and dark place to maintain the food's quality and shelf life.

Browse our range of Rommelsbacher Dehydrators here.