Instructions and Recipes

PRINCIPLES OF DEHYDRATION

There are no uniform rules that apply to all food dehydration pro-

cesses. The best way to become proﬁcient is to experiment using this

booklet as a guideline and then adjust your techniques accordingly.

Dehydrating is a method of heating the food to evaporate the mois-

ture present and then removing the water vapor formed.

Keeping records is helpful in food dehydration. For instance, you

can weigh food before and after dehydration. Record this along with

drying times on the labels of your storage containers. It will help you

develop consistent quality in food drying.

Tasty ready-to-eat snacks and confections are some of the versatile

products you can create by drying meats, fruits and vegetables at

home. After soaking in water, the rehydrated foods can be used in

favorite recipes for casseroles, soups, stews and salads. Rehydrated

fruits and berries can also make great compotes, sauces and jellies.

Drying is appealing because the procedure is very simple and

requires little equipment. Only minimal storage space is needed.

Most food products release moisture rapidly during early stages of

drying. This means they can absorb large amounts of heat and give

off large quantities of water vapor while remaining at a temperature

well below that of the drying air.

FIVE Easy Steps to Dehydrate Food:

1. Slice most foods thin - between 1/8˝ to 1/4˝

2. Do not overlap your food on trays

3. Rotate and turn trays

4. Remove food when it looks and feels dry

5. Place food in air-tight containers - jars or resealable plastic bags

PROCEDURE

Food Microbiology and Jerky Products

Always use fresh,meat that has been processed in a sanitary man-

ner. This will ensure a low initial load of bacteria. Salt functions as an

antimicrobial ingredient in foods such as dried meat, but some often

try to decrease the saltiness of their jerky by using less salt in the

recipe. This is dangerous! A minimum level of salt is necessary to

inhibit microbial growth during the drying process.

A lower pH, or increased acidity, is also effective. Do not eliminate

the acidic ingredient from jerky recipes because the product will not

have similar antimicrobial properties. Some jerkyrecipes call for vari-

ous food-grade acids such as vinegar (acetic acid), citric acid (com-

mon acid in citrus fruits), or ascorbic acid (vitamin C).