Start Dehyrdating tomatoes

Dehyrdating tomatoes

Do not test the temperature when the dehydrator or oven has product in it.

Keep in mind that the more flavorful the fresh cherries you start out with, the more delicious the dehydrated version will be. These are inexpensive gadgets that can also be used to pit olives.

Wash the cherries and let them drain in a colander for a few minutes. No question about it: this is the most tedious part of any cherry recipe or preservation method. But save your money, because I'm going to tell you two different ways to make your own DIY cherry pitter.​​​All you need is a beer or wine bottle, cherries, and a chopstick.

Dried dehydrated meat (jerky) has traditionally been made by drying meat at low temperatures (140°F – 170°F) for a long period of time.

These processing conditions can make it difficult to assure a safe end result, including using a home dehydrator. Here are some safety tips how to jerk safe dehydrated meat in your home dehydrator… For jerky prepared from ground meat, use meat that is at least 93% lean.

Dried cherries are a tasty, portable and healthy snack.

They can also be used in baked goods, as a salad topping, and in compotes.

You know–you’ve probably had an onion or two start sprouting on you, haven’t you? Here they are in all their glory–dehydrated onions: Don’t look like much, do they?

Well, when an onion starts to grow, it uses itself to feed its new growth, so pretty soon the onion part is all soft and squishy and not appetizing or worth using any more, so I thought I’d better get busy and take care of these before they all used themselves up. By the time I had about a third of the sack chopped (all the growing ones plus any that felt softish) I was running out of time to get this project done for the day, so I stopped chopping and took my 9×13 pan full of onion bits to my dehydrator which was also outside. They do a bit of shrinking when they dry and that whole 9×13 pan loosely filled two pint jars. The onions are super dry, so no worries about them going bad.

(And before they took over the food storage room.) I picked a warmish day with a good breeze and gathered my supplies: cutting board, sharp knife (really, get a sharp knife, not like the one I have in the picture–it was NOT sharp), something to hold onion bits, and if you’re real sensitive some rubber gloves and sunglasses. Believe me when I say that dehydrating onions is not an inside job–I know from experience. You can put your dehydrator in a garage, shed, porch, anywhere but in the house–trust me on this one. Store them in airtight containers like mason jars or buckets with good sealing lids.

You could also use some other means of cutting–whatever you like to cut your onions up with, but you don’t want them pureed, so a food processor is probably not your best option. Some dehydrating things smell really nice like herbs, jerky, fruit leathers . For longer term storage use some mylar bags and oxygen absorbers and you’ll have onion when you need it whether you have an onion or not :) Keep preparing!

It is important to reach a sufficient temperature in the jerky drying process to kill pathogens (e.g. Trim meat of excess fat and slice no thicker than one-quarter inch (1/4″). Slice the meat with the grain if you wish to prepare the chewy jerky preferred by many.