Dehydrate Food in An Oven-DIY

By MJH

Drying food in an oven is one option for dehydration, but only if your oven will maintain temperatures of less than 200 degrees.

Ingredients

• Oven (must be able to maintain a temperature below 200 degrees)
• A towel or something to prop the oven door open
• Racks or cookie sheets to spread the food to be dried on
• A portable fan to circulate air around the oven
• Oven thermometer to keep temperature as close to 140 degrees as possible

Preparation

Step 1

Cut away blemishes and bruises on the food to be dried. Remove seeds, pits and any hard fibrous parts such as cores.

Blanch fruits and vegetables before dehydrating to stop enzymatic action and kill organisms that can cause spoilage.

To prevent fruits from discoloration, dip them in a mixture of water and ascorbic acid. A mixture of lemon juice and water can also be used.

Slice fruit and vegetables into thin slices. Some fruits, like apricots, can be halved and pitted. Arrange slices in a single layer on cookie sheets or racks.

Preheat oven to lowest temperature (about 140 degrees.)
Your oven may not go that low but temperatures up to 170 degrees can be used.
Prop the oven door open about two to three inches by putting a folded kitchen towel in the door.
This will allow moisture to escape, air to circulate and prevent the oven from getting too hot if you can't set it to 140 degrees.

Dry fruit and vegetables for time shown in charts.
Be sure to turn the food occasionally to allow for even drying.

After cooling, store dried fruits and vegetables in tightly closed pre-sterilized jars.
Shake the jars with fruit in them daily for the first week or two and watch for moisture.
If there is any sign of moisture in the jar, the fruit needs to be dried in the oven some more.
If you don't dry it properly, it will eventually mold.

Store dried food in a dry, dark, cool place.
The cooler the storage area, the longer the food will last.


FOOD BLANCHING IN MINUTES DRYING IN HOURS
Apple Dip 6-12
Apricots Dip 24-36
Banana Dip 8-10
Carrots 3-4 3.5-5
Cherries Dip 24-36
Corn Not necessary 6-8
Figs Not necessary 6-12
Garlic Not necessary 6-8
Grapes-seedless Not necessary 12-20
Mushrooms Not necessary 8-10
Okra Not necessary 8-10
Onions Not necessary 3-6
Peaches Dip 36-48
Pears Dip 24-36
Peas 2 8-10
Peppers Not necessary 2.5-5
Pineapples Not necessary 24-36
Potatoes 5-6 8-12
Pumpkin 1 10-16