Putting the "ate" in dehydrate: Part I

When dried, food items become smaller in size and lighter in weight. They also become slower to spoil. This makes them perfect for backpacking.



Dehydrated foods may be purchased from specialty shops or even the local grocery. Potential drawbacks, however, include high cost, limited selection and a big dose of additives.

Dehydrating your own food gets around all of that. And wonderful news: pretty much everything you need to give dehydrating a whirl is a standard kitchen oven.

Here's how: 

Setting up your oven

• Move oven racks near to center of oven
• Place baking racks (the kind for cooling pies; but any fine grating/screening will do) on top of oven racks, and clear of oven walls by an inch or two
• Set oven to 140°F (or "low" or "warm")
• Prop oven door open 3 or 4 inches
• Using cooking thermometer as guide, adjust oven setting and/or door opening until 140°F oven temperature can be maintained.

Tip: Placing cookie sheet(s) on bottom rack of oven will catch stray food bits. Shrinkage is considerable during drying.

Note: Be sure to keep oven temperature at (or below) 140°F. Otherwise, food will cook instead of dry.

Now, what exactly can you dry?

Ovens are fine for drying many fruits and veggies, and also for lean meats, such as beef or turkey.

We'll cover the nitty gritty next time.