Your main goal when prepping your food is to get it an even thickness so that your items will dehydrate at the same rate. If some of your foods are too thick they won’t dry all the way through and you could have spoilage which will ruin your entire container. A mandoline is a great option for certain veggies like zucchini or cucumber, a food processor can be used to quickly grate items, or a good old-fashioned SHARP knife will do.
Like freezing, it is a common practice to blanch your vegetables before dehydrating to prevent flavor and color loss. Some of the vegetables that are good to blanch before dehydrating are: Asparagus (3 to 5 minutes), Broccoli (3 to 5 minutes), Cabbage (2 to 3 minutes), Carrots (3 to 4 minutes), Corn (1 to 3 minutes), Green beans (4 to 5 minutes), Peas (3 minutes), Kale, spinach (just until wilted).
Different types of foods need to be dehydrated at different temperatures, and while we are focusing on homegrown fruits and vegetables, we are listing the temps below:
125°F Beans and Lentils
145°F Precooked Meats
160°F Meat, Seafood
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