Favorite dried/dehydrated foods
Lars
3 years ago
last modified: 3 years ago
Featured Answer
Sort by:Oldest
Comments (32)
Related Discussions
Annie's Salsa Dried/Dehydrated Onion Subsitiute
Comments (3)There is no reason why you can't use them other than the cost and inefficiency of double processing anything. But if you have then then sure use them if you wish. The general conversion of fresh to dried is 4:1 so 1 cup of chopped fresh onion would equal approx. 1/4 cup of dried chopped onion. But it is always recommended that you rehydrate them first so that they don't use up the liquid in the rest of the recipe rehydrating and so change the overall density. So if you take the time to rehydrate them you can just measure them normally and use whatever the recipe calls for. Not sure how much time and effort it would save in the long run but there is no safety issue I know of. Alternative suggestions: just freeze all the ingredients for now and make the salsa in the fall when things slow down, of 2) find a better, faster way of dicing onions - food processor takes about 2 min. :) Dave...See MoreFavorite food dehydrator?
Comments (50)I own one of the Ronco dehydrators. We originally bought it for drying a few things for backpacking trips. It does OK for small trips for two people, but it has been seriously underpowered keeping up with the garden production of what we had wanted to dry in order to preserve food. That happened last year with tomatoes, and this year with figs. We went around the problem learning how to can (last year) and learning to make fig/fruit wine (this year). You can figure that the freezer space was shrinking rapidly with full summer garden production, so freezing was not an option. Nothing against canning, and certainly nothing against wine, but I would have preferred to have a larger capacity dryer. I love drying tomatoes and then grinding them up into a tomato powder that can reconstitute into a sauce out in the woods in a backpacking trip. It is also great to have at home, easier than canning and you can actually store them without refrigeration. I love their taste too! For figs, I use dried figs in breads, muffins, energy bars I make myself (mixed with nuts and other things). Lately I have also found out that zucchini slices dry very nicely, and so do green beans. I also have peach and nectarine trees, they ripen with the figs, so yes, more space in a dehydrator! We are considering making one of the solar ones, but out of nice materials that we already have (not cardboard). The main model plan that is going around the internet has a tilted black air duct, it should work just by the principle that hot air rises. Also, it is very sunny and very dry where I live, so solar should be good for us, save energy and avoid heating the room in the summer. The food is confined so critters should not be a big problem. Has anyone had any experience with the solar types? any advice?...See MoreFood dehydrator? What's the best?
Comments (21)danab_z9_la (Dan) - I hope this information from a homemaker will make your research day for you. You will find USDA (United Stated Department of Agriculture) information at the link below on preparation of fruits (including figs) for dehydrating, and it may help answer your other questions - so read it carefully and take notes. Maybe you haven't studied this yet, but storage time of all food, including home-dehydrated foods, depends on several things: 1.) Heat 2.) Light 3.) Moisture 4.) Oxygen Shelf-life of storage foods are usually calculated at an "average temperature", often called "room temperature" which is usually 70-degrees F. To maximize the shelf-life the optimum storage temperature would be between 40-60-degrees F. for "room-temperature" storage. Zero-degrees F or colder for even longer storage time, and the food will also maintain more nutritional value at freezer temperatures. If you are going to freeze the food, you may want to use a method called DEHYDROFREEZING which is a combination of partially dehydrating the food and then freezing it. Fruit will normally have 80% of the moisture removed during dehydrating (you can weigh your food before drying, and then post-drying to determine how much moisture has been removed - Figs contain about 78% water before drying - you do the math...). When you use dehydrofreezing you dehydrate 70% of the moisture BUT the food MUST be stored in the freezer to avoid bacteria growth. Benefits of dehydrofreezing: the fruit will have good flavor and color and they reconstitute in about one-half the time it takes for traditionally dried foods. Information you can easily find in books at your local library on the subject, or on-line, will show most dried fruit can be stored in an air-tight container (NOT vacuum-sealed or with an oxygen absorber) for one year at 60-degrees F, or six months at 80-degrees F. Vegetables have about half the shelf-life of fruits because fruits contain sugar and sugar extends shelf-life. Extend that time to double normal storage time by vacuum-sealing (oxygen-free). Extend it even longer by vacuum-sealing AND storing in the freezer. Information from "How To Dry Foods" by Deanna DeLong (a book commonly found in libraries, or available through Inter-Library Loan - or purchase it through Amazon.com): Figs are excellent for drying. Storage time for best quality at 34-degrees F - 18-24-months or 5-8-years at 0-degrees F. Three pounds of fresh figs makes 1-pound dried. Fifty-five percent of the weight of dried figs is natural sugar. Check out the book for more information including: -varieties best for drying -which fruit to select -water content before drying -how to prepare figs -pretreatment (if any) -drying temperature -dryness test -how to use Oddly enough, I pulled all this information from my home library and information I teach in home-dehydrating classes I give. No big Government Research Grant funding this - just a nice person who took my personal time to enlighten someone doing (ah hem) "research". -Grainlady Here is a link that might be useful: Drying Fruits...See MoreDehydrating foods.
Comments (22)-Green beans, for dehydrating, are best when picked while they are still immature - before they have developed the beans inside the pods. Be sure to blanch them the suggested time and chill in cold water. I'll have to try the 30-minute freezer method before drying. WHO KNEW??? -Try making tomato leather and using it as a base for tomato sauce/paste. You can also make mixed vegetable leather (has a large percentage of tomatoes in the mixture). You can also dry tomato slices until they are crispy. Store whole, and then make it into powder as needed. -A lot of people forget the produce they have in the crisper drawer in the refrigerator, and it ends up getting tossed into the garbage due to neglect. Much of it could be dehydrated to use later. Never waste any kind of greens (including lettuce and cabbage), peppers, mushrooms, celery and celery leaves, cucumbers, etc., they can all be dehydrated. Dehydrate citrus rind, bread crumbs and croutons, cookies, bars, crackers, breads, cereal/granola, rosehips, lemon balm, lemongrass, and an assortment of herbs. Too many bean sprouts? Dehydrate them. -Check out recipes from Raw Food sites. They have great healthy recipes they make in the dehydrator. *Best Raw Dehydrator Recipes - (http://www.therawtarian.com/best-raw-dehydrator-recipes/) *Raw Food Recipes - http://rawfoodrecipes.com/course/dehydrated *About - Dehydrator Recipes http://vegetarian.about.com/od/cookingtipstools/tp/Dehydrator-Recipes.htm *Raw Food Diet Magazine - http://www.raw-food-diet-magazine.com/dehydrator-recipes.html -Grainlady...See MoreLars
3 years agonancyjane_gardener
3 years agoLars
3 years agoLars
3 years agolast modified: 3 years agoLars
3 years agoLars
3 years ago
Related Stories
KITCHEN DESIGNWorld of Design: Favorite Recipes From Food Lovers Around the Globe
Travel with your tastebuds and experience for yourself these international foodies' favorite dishes
Full StoryKITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full StoryGARDENING GUIDES15 Favorites for Your Summer Edible Garden
Get your summer garden off to a good start with these popular fruits and vegetables
Full StoryGARDENING GUIDES10 Foodie Favorites to Kick-Start Your Edible Garden
Get ready to plant these herbs and vegetables this spring to bring gourmet flavors from your garden into your kitchen
Full StoryMOST POPULAROur Favorite Kitchen Storage Ideas Now
Make the most of every square inch with these clever cabinetry solutions
Full StoryGARDENING GUIDESHouzz Call: What’s Your Favorite Backyard Beauty?
The simple, honest daisy is this writer’s go-to garden flower. We want to hear which plant, flowering or otherwise, gives you special joy
Full StoryKITCHEN DESIGN5 Favorite Granites for Gorgeous Kitchen Countertops
See granite types from white to black in action, and learn which cabinet finishes and fixture materials pair best with each
Full StoryFALL GARDENING20 Favorite Flowers for the Fall Landscape
Vivid blooms and striking shapes make these annuals and perennials a delight in autumn gardens
Full StoryOUTBUILDINGS10 Favorite Shed Features for Comfort and Joy
Make your backyard shed cozier, prettier or more functional with these appealing elements
Full StoryCool Finds: 15 Modern Favorites Under $50
Have a little more fun everyday with these stylish and affordable home accessories
Full Story
Kim G