There were several discussions about this not long ago - sorry I'm not computer savvy enough to post the links - maybe someone will be kind enough to do that.

If I remember correctly, some had problems with mold if there was any moisture left in the food. For dry storage, you can place the contents in a jar and if any condensation forms, then they will be prone to mold and should be frozen. Again, someone else could probably clarify a little more.

I love my dehydrator. It's cheap and old, but gets the job done. I dehyrated lots of apples and tomatoes this season. I freeze mine. Takes up very little space and then I don't have to worry about mold.

I'm no expert but for long term storage it's best to vacuum seal. If they mold you are probably not taking enough moisture out. What and how are you storing them currently... for how long?

Mold is a chronic problem and a sure sign that the foods weren't dried enough. If adequately dried and properly stored, mold isn't a problem. Vacuum sealed in bags or jars or even in jars in the fridge works best for us.

http://forums.gardenweb.com/forums/load/harvest/msg070031334063.html - Storing Dehydrated Tomatoes

Here is a link that might be useful: Dehydrator discussions...

Yes, I agree. The mold would need moisture and if its present even within the dried product, it can get moldy. I store some dried sweet peppers in the fridge, as well as my figs from last year. Both are still quite good and no trace of any mold is seen. I use some Ball canning jars and the Food Saver canning jar adapter to pull a vacuum on the canning jars and lids. My dried dill weed is still quite good even though it was all harvested two years ago. If left to air, it would turn brown and lack any smell or taste. I use a special vacuum pump to pull the vacuum, but most Food Saver devices also have a vacuum port on them. That one isn't quite as powerful, but works fine for the canning jars. I even store freshly grated cheese and its not showing any mold even after 6 months.

To get a link to a web page, you need to type in your post, then click on the PREVIEW button once. Then open a new web page, go to the web site you want to link to within that new web page screen, highlight the link, using your mouse cursor which usually starts with 'http'. You hold down the mouse button to highlight the text in that link. Then, once the web page link is highlighted, you press CONTROL and C to copy that text to the computer 'clipboard'. Then go to the preview page you created in the HARVEST forum, and place the mouse cursor in the small web site window below your message, and press CONTROL V and that will copy the text that was highlighted earlier. Then, below that, you type in a short dscription of the link you provided. Once you click on the link (below), it will bring up many threads, but the ones you want to view are usually within a blue/green box (scroll down).

Here is a link that might be useful: Dehydrator link

I went over some of the old threads on dehydrating but wanted more information on the BEST way to keep the foods once dried. The way that's worked for those in a more humid climate as I live in. It looks like I may need to buy a freezer but without a basement we have nowhere to put one but the garage or outbuilding. Both of them get ghastly hot in warm weather. Then I wonder if the cost of electricity makes that practical. :-/

Well I noticed a couple of other TN posts in the thread I listed above and here on the banks of one of the biggest lakes in the southeast it gets pretty humid and we have never had to freeze any of our dehydrated produce.

Robberson's Orchards here makes most their year income from huge supplies of dehydrated fruits, tomatoes, and nuts and they don't freeze theirs either - just rows and shelves of stacked, sealed plastic bags.

Dave

Vacuum seal and freeze or store vacuum bags in an airtight container(I store all mine in a rubbermaid thingy) If there is mold, they are not dehydrated enough. Try to cut your slices as uniform in size as you can. If you have a "bump" sticking up, flatten the slice with your hand which will push out the pocket of moisture.
If it is a food that can have salt added like tomatoes, the salt will assist in the tomatoes drying evenly. If you have to "err" it is better for food to be dryer than ideal rather than not dry enough. Refrigeration is good also if you have the space (I have 4 refrigerators, stuffed to the gills...)For any of you who do not have one, a vacuum sealer is a must have and a terrific investment. Like KS Rogers said, they have that nifty attachment now that allows you to vacuum seal a lid on a canning jar (NOT A REPLACEMENT FOR CANNING!) I put chicken breasts or other meat in a quart jar with olive oil/italian dressing mix) and vacuum seal the lid on which pulls all the marinade into the flesh. I also vacuum seal a lid on my coffee beans in a quart jar. They sell vacuum jars (Foodsaver) but they are NOT cheap. I buy 1/2gallon Ball jars and use those for storage of a lot of things. Anyway...moldy dehydrated food is not dehydrated enough. No other reason for it to mold once it is sufficiently dry.

Here is a recent Food saver ad for clearance items. They have several of the canisters on sale and slated for clearance. I can't ever say enough about the foodsaver saling attachment for the Ball jars. I do use the regular mouth one for canning ONLY my pepperoncini. These are brined in full srength bwhite vinegar and pickling salt. I also pierce each proper to pulling a vacuum and allowing them to sit about half an hour in the 3 quart canister. Once the air stops bullbling out, the jars get filled with the peppers and fresh brine. They get pumped down a few more times and then the lids are set in place. The force of air entering once the vacuum fiting is removed, forces the lids down hard onto the jars. Never had one fail yet, even a half gallon! I use a specail vacuum pump however that can even CRACK the rectangular FS canisters, as well as pulling a much stronger vacuum on the jars.
Here is the clearance link:

Here is a link that might be useful: FS clearance on some canisters

I love my little dehydrator. I saw them advertised on TV for way too much money and although I wanted one, I just couldn't bring myself to pay that much...Fast forward about a year and I was in Goodwill looking for canning jars and lo and behold...they had about 5 or 6 brand new in the box dehydrators at $5.00 ea...I just love Goodwill.

Lucky you!! Were they the round dehydrators from Ronco? Or was it a box shaped unit with drawers like many others.

Agree with Broken, keep your produce as uniform as possible when slicing or cutting. Makes for even drying.

I have had an Excalibur dehydrator for years, love it. They are more money than those round ones, but they have a temperature control, some models also have timers, I just use a plug in one for mine. This brand with the square slide out trays you can use it to dry crafts and make yogurt. I also like that I can check the trays without taking apart the entire unit.They have booklets that come with the dehydrators for tips for length of drying. I picked up a round one at the SalVal this summer for 8.00 and they had a booklet in there with some intresting recipes. (kept the book, gave away the dehydrator)

Personally, I have never had a issue with mold, I store my dehydrated veggies and fruits in either vaccuum packs or in Mason jars. If properly dehyrated and stored there is no need to freeze

I'm convinced. Before spring I'll get back to Bass Pro Shops and take a closer look at those dehydrators. I've shopped at Goodwill for years and have never seen one there although they always have fans, toasters, humidifiers etc. They've never had anything related to canning when I was there either. Buying a freezer isn't practical for us now that the kids are all married and on their own. Not to mention it wouldn't be efficient with the heat out there. I may also look into those vacuum things......

I've used different methods for drying - some foods are better suited to one over the other.

Most herbs are easy, and for me, I dry them in a sunny window, to which I have 2 window screens tied - butterfly fashion - together - and with good sun exposure can expect to be done in 2 days. This includes dried onion/garlic scapes, thyme, mints, etc. I also put harvested onions and garlic there for a few days to start them - then hang inside or braided together, and placed in a dry area - near the ceiling for longer storage.

This year, we had a lot of foggy/smoggy summer weather, so invested in my Excaliber - works great. I did a lot of cherry type tomatoes and felt they were dried sufficiently to go in a sealed jar in the pantry. No signs of mold.

The dehydrator also worked great for helping to get a good rise from my sourdough breads.

The toughest things so far to dry - are peppers. They want to curl over and create perfect tight areas for mold to harbor. This last batch I sliced long thin strips - as I just want to grind them for powder anyway. It seems to be working much better and faster.

Have also used the dehydrator to facilitate peeling and drying nuts. When they are dried, hulled, and shelled, I freeze them in baggies - then place inside a freezer half pint container. They can be toasted and ground right from the freezer that way - tasting fresh as can be.

I dried some pineapple - then baggied and put in freezer containers also - this prevents ice crystals from forming, especially if only a few are removed from time to time.

Just my 2 c's.

Bejay

The best way to dry herbs is very fast. It helps to hold more color, flavor, and aroma. Dehydrators shorten a drying time in half or less. Some areas of the country have plenty of bright sun and dry air. Many don't have that option and have to deal with higher humidity as well as very little sunlight. Not only can herbs be dried but also pureed fruit as a leather, and also beef or other meat jerky.

It was the round Ronco type...It has about 6 trays and has a little heat/fan thing in the bottom. It works like a charm.

Mine has no fan but uses a low wattage round heater and its wrapped in metal so it cannot burn anything. The drying is done by convection of heat rising from the bottom and leaving the top. I have two of these and stacked more than 6 trays on each. After a day, they get 'shuffled' so the bottom most tray is at the top and vice versa. Also, I rotate the trays about a 1/4 turn. By 2 days most things are quite dry. Peppers, however will take longer, especially the thicker meaty pimento types.