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To dehydrate fruit???? I have tons of apples at home. Can I use an oven on real low setting to try and dehydrate them or is that a whole other type of process??? HaHA can you tell I never dehydrated anything before?
11-29-2007, 05:54 PM
In order not to kill the enzymes, the temp should be below 120 degrees, optimally around 112 degrees.
Unless you stove has a warming oven, it will be too hot and kill all of those enzymes that we are striving for.
Some people that live in a hot climate can do dehydration in the sun with screens over the fruit for protection - not an option for me!
Check out the Excalibur dehydrator on Alissa's website.
It depends how low your oven goes. Mine is a Jenn-Aire and goes low enough . It was advertised also as a dehydrator as has a drying mode. I have heard some people put a temperature gauge in their oven to check temperature and keep the oven door cracked to also reduce temperature.
11-29-2007, 09:00 PM
Have you tried the Good Eats method? Buy 3 or 4 of those cheap paper AC air filters....lay your food in between the slats....and bungee the whole thing to a cheap $10 box fan. Air-dry on med-hi for 24-72 hours.
-David Z. Mason
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