Dehydrator Tips for Produce?

[Davylp25]

Hey...

I have dehy'd for crackers, breads, burgers etc, but I have never done like tomatoes. I keep spending so much on sun drieds I was itchin about it, and thought, DUH just make your own, But I have never. So any tips? how to cut them? Duration of time? The temp you use?

Also things like habenero peppers, I always have to consume them so fast before they get soft and just shady (hehe) Have any of you like ground them after dehydrating? What about Bell peppers? It's like a whole new world, and I have had my dehy for years. Go figure. I just never did produce, veggies, etc it's always been drying nuts seeds and making breads.

I really wanna dehy and make my own dehy tomatoes. And any other recomendations I would appreciate. Thanks!

[DebB]

Hey...

I have dehy'd for crackers, breads, burgers etc, but I have never done like tomatoes. I keep spending so much on sun drieds I was itchin about it, and thought, DUH just make your own, But I have never. So any tips? how to cut them? Duration of time? The temp you use?

Tomatoes are one of my favorite things to dehydrate to save money. I don't claim to be an expert, but this is what I do. I simply slice the tomatoes about 1/4" thick. Now - you may find that you want to slice them differently - it depends on the type of tomato.

Mine are not soft and pliable like the ones in the store. Mine are almost brittle. Definitely completely dried through, not moist. Then when I want to use them in a recipe, I soak them either all day or overnight, drain and use.

As far as time - that all depends on how thick they're sliced, etc. etc. I just fill my D up with them and let it go. When they approach getting done, I just check them often and continue to remove the slices that are dry. It's not like they're all done at once, they're all different depending how much skin is on them (like a bottom piece), etc. But don't worry - you really can't go wrong as long as they're dehydrated enough to store on the shelf without molding.

Also things like habenero peppers, I always have to consume them so fast before they get soft and just shady (hehe) Have any of you like ground them after dehydrating? What about Bell peppers? It's like a whole new world, and I have had my dehy for years. Go figure. I just never did produce, veggies, etc it's always been drying nuts seeds and making breads.

I've dehydrated sweet peppers, cut in rings and they're like eating pepper candy - really something, I was surprised. I've never ground them though. Just snacked on them. But sure, I don't see why you couldn't dehydrate them until brittle and then grind them down.

I really wanna dehy and make my own dehy tomatoes. And any other recomendations I would appreciate. Thanks!

I dehydrate banana chips all the time - they're a favorite of ours and my family. :) If I think of others, I'll post back.

[Davylp25]

Thanks much. What are the best type of Tomatoes to dehy? I usually just purchase and go. So are certain kinds better to dehy?

[DebB]

Thanks much. What are the best type of Tomatoes to dehy? I usually just purchase and go. So are certain kinds better to dehy?

As far as our garden - we always try to have some 'Amish Paste' tomatoes as they are very meaty, less watery, hence the name. People typically use them for making tomato paste. But as far as buying in the store, any will do.

We mostly buy the Campari (on the vine) from Costco. They're the size of golf balls. These are delicious year-round. If we cannot eat these up fast enough, no worries, I just D them.

Ones I personally avoid for D-ing are the cherry tomatoes. Takes too long to cut them in half. I've never tried D-ing them whole though.

Really - any tomato will do. I've tried slicing the smaller size ones in half - but I find slicing them into slices works best for our needs.

To get a visual - I'm sure you can search d-ing tomatoes on YouTube. I'm a YT addict!

[Davylp25]

Thanks Deb. Gr8 idea on the Youtube search. I'm a YT addict as well *stands up and says name to group* smile. I was curious about how much actual pieces or slices of tomatoe d-ed you get from each tomatoe? Im guessing it's all about the slice size.

[DebB]

Thanks Deb. Gr8 idea on the Youtube search. I'm a YT addict as well *stands up and says name to group* smile. I was curious about how much actual pieces or slices of tomatoe d-ed you get from each tomatoe? Im guessing it's all about the slice size.

As you can see - we have a wide variety of tomato sizes from our garden. And you're right - it's all about the slice size. If the tomatoes are big or small, I still tend to slice them around or between 1/4" - 1/2" thick and then pack the D full.

I'm not sure if that answers your question though. I'm going to see if I can find more pics. Maybe I have one with them in the D or already dehydrated...

[DebB]

Here's a picture of some of our dehydrated tomatoes.. (does that help?) If not - let me know and maybe I can find other pics. I'm going to guess that the tomatoes on the right were small ones (bigger than cherry tomatoes though) and I may have quartered them. I use all our dehydrated tomatoes in marinara sauce...

[Davylp25]

No that doesn't help!!! Now I'm hungry! smile. Awesome thanks! So how many of the tomatoes on the right did you use to fill that charge? Curious. Also have you ever dehy'd young coconut flesh? Did it turn into normal dry shredded like coconuts? A lot of recipes call for coconut meat, and if you have some dehydrated, I thought just soak them again. But Im not sure if they would turn to dry etc.

Thanks tho!

[DebB]

No that doesn't help!!! Now I'm hungry! smile. Awesome thanks! So how many of the tomatoes on the right did you use to fill that charge? Curious. Also have you ever dehy'd young coconut flesh? Did it turn into normal dry shredded like coconuts? A lot of recipes call for coconut meat, and if you have some dehydrated, I thought just soak them again. But Im not sure if they would turn to dry etc.

I don't know how many tomatoes it took to fill that jar. I just slice, dehydrate and go. I never looked at it from that angle.

yes, I have dehydrated young Thai coconut flesh. I was actually following a YT vid after watching Matt and Angela Monarch when they take the meat, slice it into strips, marinade it (lime juice, cumin, - maybe chili powder too? I don't recall, there wasn't much in the marinade) and dehydrate. My husband goes bonkers over this stuff. No, it doesn't turn normal dry - it was more like chewy leather goodness.

I may be off base, but I think the Mexican coconuts (the white ones - not young Thai) or the brown hairy ones are what they use for dried coconut. And that's after the fat has been removed (?). I say that because I've watched a couple of John Kohler vids where he'll put them through one of his juicers (has to be able to take it though, not every juicer can). He'll get the coconut oil/milk off it and then he dehydrates the pulp. Sketchy memory here though - but it was something along those lines. Thanks tho!

He may have been making his own coconut butter or such...

[Davylp25]

Awesome I gotta try. If it's cool I think I want to send you an email to ask you about something else I saw in the banana search that you seemed to have a lot of info on... I will send a few question. Promise it's not about tomatoes. hehe Thanks though, you got's me inspired.

[Davylp25]

Thanks again Debs. I wanted to add an extra thanks for the kefir email, I think I will actually order from the lady you linked me to, easy enough video. I guess I was under the assumption that you only could use coconut water to kefir, newbie mistake, making water kefir is much more economical. I just wonder like the amount of bacteria? Like is it in the billions. Cool.

One lasty about the dehy, say you want to dehy banana chips, apple chips, etc, would you use some type of citrus acid (lemon juice in lots of water) to dip them in to stop them from browning? I dont want to get them lemony flavored though.

Thanks again many times over.

[DebB]

Thanks again Debs. I wanted to add an extra thanks for the kefir email, I think I will actually order from the lady you linked me to, easy enough video. I guess I was under the assumption that you only could use coconut water to kefir, newbie mistake, making water kefir is much more economical. I just wonder like the amount of bacteria? Like is it in the billions. Cool.

One lasty about the dehy, say you want to dehy banana chips, apple chips, etc, would you use some type of citrus acid (lemon juice in lots of water) to dip them in to stop them from browning? I dont want to get them lemony flavored though.

Thanks again many times over.


Ahh - I thought you were interested in coconut water kefir because you wanted to try the Body Ecology way of doing it. Personally - I did not care for the coconot water kefir or the 'yogurt' - it just wasn't sweet enough for me, but my husband liked them..

Nope - for making apple rings or banana chips, no do not put on lemon. Now - they are not going to be snowy white, but it's okay. I'll see if I can find pics of both and post. Also know that they are going to be pliable - they are not going to be crunchy crispy like the ones can be in the stores that are baked using oil, etc. But they are **delicious**!

If my apple chips appear brown, it's because I give them a very light sprinkle with cinnamon.

Well - best of luck with all your new endeavors! They're all a lot of fun. Post back and let us know how you do with them all :)

[DebB]

Pics of 1/2 gallon of water kefir

Couple shots of water kefir grains. Plus I wanted to say that the plastic strainer I'm using here can now be found at our Walmart. I actually had to go out of town (!) to find a plastic strainer. To a Kmart 80 miles away in fact. Our towns are good size and not a plastic strainer that would work in town. This strainer comes in a 3 pack for cheap.

[DebB]

Water kefir with all the ingredients ready to go in. Sucanat, evaporated cane sugar (I used both), lemon slices and the dried apricots and figs. Also notice how many kefir grains are in this picture - now compare it to how they've grown in the picture above. It's really amazing. That's from 1 fermentation, that's how much they can grow if they're happy little campers!

Apple slices/rings - some with cinnamon and some without.

I found pics of my banana chips, but it's not letting me upload to the site...

[streetsurfer]

a brief interruption......Hi Deb, for a nice treat take some of your finished kefir and add it to a glass with a teaspoon or so of maca powder in it. Beware the fizz-then enjoy. It's like a malt.

[DebB]

a brief interruption......Hi Deb, for a nice treat take some of your finished kefir and add it to a glass with a teaspoon or so of maca powder in it. Beware the fizz-then enjoy. It's like a malt.

Thank you streetsurfer! Sounds so good! (Now - back to our regularly scheduled program?? wink)

[Traceyraw]

Deb B.
Can you recommend the best way to store the dehydrated produce? I have only made cookies or crackers but I don't know why I didn't think of fruits. Mango season is coming up and I would love the store them for months down the road. How long do they usually stay good for???


Thank you

[DebB]

Deb B.
Can you recommend the best way to store the dehydrated produce? I have only made cookies or crackers but I don't know why I didn't think of fruits. Mango season is coming up and I would love the store them for months down the road. How long do they usually stay good for???

Thank you

Hi Traceyraw ~ When I started dehydrating, I wasn't confident enough with my skill level to know they were "really dehydrated" and I stored everything in the fridge or freezer. Well, I finally figured out that kinda defeats a lot of the purpose by taking up space in the fridge and freezer :)

Now, I just make sure they're fully dehydrated (you 'will' get the feel for this) so that I can store them on the pantry shelf. I store them in glass mason jars. Because I have a Food Saver, I will typically vacuum seal them - but *this is not necessary*.

My apple rings, because we make so many - I store in ziploc bags. They're easy to give as gifts that way too. :)

[Davylp25]

Hey Deb I wanted to ask, the link of the kefir making, the woman, I believe you said you ordered your grains from her? She sells them as mentioned in the video, I wonder how the grains will last during the shipping process? If you did order from her, did they arrive fine? I believe on your site she is on the east coast, and I on the west. So I was curious. I emailed her, but she hasn't replied yet with cost, shipping etc. So I was curious.

[DebB]

Hey Deb I wanted to ask, the link of the kefir making, the woman, I believe you said you ordered your grains from her? She sells them as mentioned in the video, I wonder how the grains will last during the shipping process? If you did order from her, did they arrive fine? I believe on your site she is on the east coast, and I on the west. So I was curious. I emailed her, but she hasn't replied yet with cost, shipping etc. So I was curious.

Hi ~ I'm also on the west side (WA State) and they arrived just fine. Maybe she doesn't sell them any longer?

Don't worry if you can't get them from her, there are plenty folks that sell them. I just checked ebay and there are 50 hits for organic water kefir grains and the prices are much cheaper. I saw some for $7 and $8 with free shipping. These were fresh grains.... You could contact the sellers and ask if they come with detailed instructions. You'd be all set.

The second set I ordered, I got from ebay. But I just checked and the seller I bought from doesn't have any listed. I was super happy with them from the ebay lady.

[Traceyraw]

Hi DebB. How long does your fruit last dehydrated. I do live in south Florida and I have a higher humity level.

[Davylp25]

Raises hand for DedB's attention...

So great tip to look on Ebay, super affordable. My only confusion now is, Dried or fresh? A lot of those ebay sellers mention that the grains are tempermental during shipping, and dried is better. So, I'm wondering which is best. But other sellers sell fresh ones, and dont mention it.

[DebB]

Hi DebB. How long does your fruit last dehydrated. I do live in south Florida and I have a higher humity level.

I'm the opposite Tracey ~ I live in the desert and I've had fruit sitting on my shelves for years - I finally just toss it if it hasn't been eaten in that amount of time.

Just curious - do you have a Food Saver? That would vacuum seal the jars and keep the moisture out. I'm sorry - I don't know about living in high humidity and how that affects shelf life.

[DebB]

Raises hand for DedB's attention...

So great tip to look on Ebay, super affordable. My only confusion now is, Dried or fresh? A lot of those ebay sellers mention that the grains are tempermental during shipping, and dried is better. So, I'm wondering which is best. But other sellers sell fresh ones, and dont mention it.

Debbie sees Davy's politely raised hand and calls on him, "Yes Davy?" ;)

I've only ordered grains twice and both times I chose the fresh. They arrived just fine. Now would be a great time - before it gets to the height of summer (?)

My friend shipped me her grains when she no longer wanted to use them and while they sort of leaked in shipping, they were fine for me to use.

I don't know that there's anything "wrong" with dehydrated? I remember reading they can take several batches to wake them up and get them really going & multiplying. But if you're not in a hurry, perhaps that would work for you too. I haven't worked with dehydrated grains, so I can't say first hand. *Ü*

* Back to add ~ With the second set of grains that I got... She 'raised' them differently than I did, used different sugar, etc. -- so even though they were fresh, it took me (I don't remember exactly) 3-4 batches until I got it tasting like I wanted. So either way - hang in there until you get the taste you want. Ofcourse when I first started I didn't have anything to compare it to because I'd never had water kefir before. I just had to experiment until the flavor was pleasing to me :)

[Davylp25]

Hey DebB, Im baaack. Smile. My grains are on the way, wahoo. I know you probably answered this, but since I have asked for everything except your ssn, hehe, I prolly forgot. But what does it general taste like? Water kefir? You mentioned making a couple batches till you had it to taste the way you liked. So you mean the amount of days you let it sit? or the flavoring you put in it? How did you like it?

I know I want mine to fizz, that's all I care about. hehe.

[DebB]

Hey DebB, Im baaack. Smile. My grains are on the way, wahoo. I know you probably answered this, but since I have asked for everything except your ssn, hehe, I prolly forgot. But what does it general taste like? Water kefir? You mentioned making a couple batches till you had it to taste the way you liked. So you mean the amount of days you let it sit? or the flavoring you put in it? How did you like it?

I know I want mine to fizz, that's all I care about. hehe.

Cute post davy! Okay, hmmm - what does it taste like... fizzy and sweet, but unlike anything I've ever tried before, so it's hard to say. Extremely pleasant though. I can taste the apricots and figs in there too.

Yes, on the second batch of water kefir grains I made I think she used different sugars than I used (or something) because I didn't care for the taste. Also, her grains were very white - whereas mine tended to be more white-brown because of the darker sugars I use.

No, I do not mean the amount of days I let it sit. You'll know by tasting when the w.k. is ready. YOu don't want to let it sit and sit because then it eats up all the sugar and starts tasting like vinegar, not pleasant at all. So - you'll only gain that by experimenting and getting a feel how your particular grains work with the ingredients you use, etc.

I meant that I made a batch until it was done - just like normal, but didn't care for its flavor. So - I typically would dump it down the drain, and make a new batch. It took 3 or 4 batches before I got a batch whose flavor I liked.

Believe it or not - I only tried once to take a finished batch of kefir and then add the fruit like Green Mom Zoe does? I didn't like it at all. I needed more experimenting with that, but to be honest - I loved it so much "plain", that I never really cared to bother with taking it a step further. But that's just me.

Yes - mine was fizzy! And honestly - sometimes I actually got a buzz from it!

[Davylp25]

Thank you sensay! *bows*

But I have one more... I know once your batch is made of either kefir or fermented foods( I love Kim chi) you store it in the fridge. But I hate hate hate, cold drinks and foods, I get so cold and chilly when I do that, I love it room temp. So will it spoil if I leave out the kefir and or the fermented foods during the day, when drinking or eating, then when I'm done just fridge it all up?

Thank you sensay DebB. * bows *

[DebB]

Thank you sensay! *bows*

But I have one more... I know once your batch is made of either kefir or fermented foods( I love Kim chi) you store it in the fridge. But I hate hate hate, cold drinks and foods, I get so cold and chilly when I do that, I love it room temp. So will it spoil if I leave out the kefir and or the fermented foods during the day, when drinking or eating, then when I'm done just fridge it all up?

Thank you sensay DebB. * bows *

You are most welcome Grass-hoppah!

Hmmm - I can only guess an answer to this Davy. Do you really need to let it sit out all day? I would imagine an hour or so would bring it to room temp? Or do you mean leave it out all day while you graze your way through the day on it?

I'm just going to guess that yes, it would be okay? I mean - when you do a second ferment on the water kefir, by adding the extra fruit to it - it's sitting out for that, right?

But to be honest, I really don't know. Your kim chi or sauer kraut may start fermenting again :)

You better keep us posted! I think you will ~~ Wish I had a definitive answer for you..

[Traceyraw]

Hi Deb. I have started D-hydrating again. I have blueberries, strawberries and peas right now. I am going to order a food saver and get an air tight container also to put them in. Seeing all of your yummy pictures gets me motivated. Thank you again for all of your kind words of advise.

[DebB]

Hi Tracey ~ You're very welcome! And now who's motivating whom!! I've never d-d these 3 and am anxious to hear how they do for you :)

I do other things with the FS as well. I like buying fresh herbs like basil and dill, but I only use a little and then what to do with the rest? Well I portion them out enough for a particular recipe and I FS them and then freeze them. Now - the only way to really use them is blended in something after they've been frozen and thawed, but the flavor is still there!

For instance, I will FS and freeze 1/2 bunch dill cuz that's what I use in Snowdrop's Ranch. The frozen (may thaw it, don't really have to) dill gets blended in at the end only until blended (same with using fresh dill). The frozen basil I will thaw and sprinkle over my marinara sauce, I don't mind that it's limpy, the flavor is there. I'll also use the frozen basil in Thai coleslaw (I've posted the recipe on this site before) yum!

I will FS fresh ginger if I don't get to it fast enough, and freeze...

I also like to buy some of my spices in bulk. I have FS'd them in mason jars just to keep them fresh. Is that necessary, probably not - but I've got everything needed, so why not :)

Then I FS things like our appliance touch-up paint! It dried up quickly, so I just pop the little jar in a bag and vacuum seal. I've done the same with things like essential oils in their jars too in the past.

Have fun with your new gadget!

[Davylp25]

Hey DebB, well I got's me some water kefir grains. The seller I ordered from had it in a sugar water medium. It smelt like my feet after hiking. Smile. But I contacted the seller, they broke it down how it was normal, all I did was rinse, put it in the fridge with some fresh sugar water. 2 days later smell is gone, and they actually grew a bit. Cools. I was thinkin, dont be dead, dont be dead, grow, live, prosper. So today they are now in my cabinets, soaking up the new fresh sugar alkaline water. So we shall see after 48 hours. Can't wait. Thanks for all the advice.