Dehydrating - Page 9

Jeannine Anne · June 13, 2012

Thank you for the exra help. I just paid for the Excaliber before I checked here so it is done now. I got all the freebies that the US site was offering and free shipping within Canada so I think I have just what you have Kath. The lady here told me they don't sell the one with the timer because it is just a clockwork one and it easier to use the plug in one from the store, cheaper and easier to replace .

So it will be here in a few days.

Thank you re the vacuum cleaner, I too am leaning towards the Miele. I have had Dyson in the past when we were over in the UK for a few years.My husband is the vacuum guy in this house and he hated it, in fact he gave it to my son when he got married. Maybe they are better now. I want something really powerful. I liked the idea of the commercial Eureka that ther hotels use but it is no longer made. Oh well next weeks treasure hunt!!

Thank you all again, you are a great bunch.

XX Jeannine

kath · June 13, 2012

Happy to help, Jeannine- hope you love it!

kath

harveyc · July 21, 2012

I read this thread and just started drying about 5-6 pounds of Sungold cherry tomatoes (cut in half). Also thought I'd post a link to some UC Davis information: http://anrcatalog.ucdavis.edu/pdf/8116.pdf

Tom Atillo · July 23, 2012

My tips for dehydrating tomatoes are: wrap them in cheese cloth and spin dry them in the washing machine first (get's rid of major moisture fast). Next you dry newspaper or more paper towels in your dehydrator. You will need to check to see when they are almost dry often. when you can wrap one in plastic wrap without seeing steam, add these to whatever dish you want.
Side note: The dried toms can bye pulverized in a blender and used for many culinary projects. The resulting tomato powder can really boost the crappy bland taste of many summer tomatoes!

Tom Atillo · July 23, 2012

Opps I meant "winter tomatoes" just add the powder to salsas or wherever you requier the boost in flavor.

Lowlander · August 13, 2012

at what temperature should I set my dehydrator to dry my vegetables??

peppers
carrots
tomatos
herbs

thanks

Elizabeth · August 13, 2012

Peppers: 120 degrees - 12-18 hrs for halves, 8-12 hrs for slices and pieces

Carrots: 1/8" slices or small chopped - 12-18 hrs at 120 degrees

Tomatoes: 1/8" slices or 1/4" cubes - 120 degrees 8-10 hrs, then turn slices and dry for another 6-8 hrs to brittle stage.

Herbs: Depends. Most of them dry at 110 degrees somewhere between 4 and 12 hours, depending on type. You may want to do them separate from different herbs and veg as they can flavor other stuff in the dehydrator.

Mine has flexible grid sheets that I place on the trays - it really helps with the smaller bits and anything that tends to stick like tomatoes or fruits.

My fave book is Making and Using Dried Foods by Phyllis Hobson. If I had bought that one first I never would have needed another. Sadly it was the 4th dehydrator book I bought. It's the only one that says how to dry beet greens (most books say to toss them as they have no value dried!) and has instructions on drying parsnips and rutabaga - those are tough ones to find in most dehydrator books, but needed for those of us in warm climes without root cellars.

habitat_gardener · August 31, 2012

I'm experimenting. I had a huge crop of runner beans (picked as green beans) and am drying the blanched beans. Has anyone dehydrated green beans? Why do they need to be blanched first (or do they?)?

I'm also drying Pink Vernissage tomatoes. They're large-cherry size, prolific, and producing far more than I can make into fresh salsa.

Next up will be zucchini and eggplant from the garden, apples, and maybe some carrots from the farmers' market. Do apples need to be dipped in lemon juice first?

ContainerTed · August 31, 2012

We've been drying lots of Okra. After drying, we run it thru the processor. The powder eventually goes into soups, etc. The other small pieces we have been adding to homemade cornbread and drop biscuits.

We always do some tomatoes, sweet peppers, and onions. This year we also did some peaches and apples for winter munching.

ScottinAtlanta · September 1, 2012

Has anyone dried blackberries?

kath · September 1, 2012

Quote:

Originally Posted by ScottinAtlanta

Has anyone dried blackberries?

No, but I've dried raspberries and all I was left with were seeds. Seems to me the result with blackberries would just be bigger seeds.

Lorri D · September 1, 2012

I did black berries. I really don't rehydrate fruit, I prefer it dried. I won't do black berries again. They were almost nutty in a strange way. All of the black berry taste was gone and seed flavor was all that was left.

On the other hand, I will do raspberries again. I thought they turned out nice. They had raspberry flavor when you eat them dried and they were sorta fun to eat. Like raspberry flavored syrofoam.

I have also done: peach fruit leather, apple fruit leather; cherries, bananas, lemons, limes, and oranges; basil, strawberries, tomatoes, squash, mushrooms and peppers.

I just got my excalibur about 3 weeks ago and it has been busy!

**coronabarb** · September 1, 2012

Ditto here to the blackberries and seeds. If you have a lot, you could make fruit leather or jam/syrup/sauce to can.

DeanRIowa · September 1, 2012

I just finished some paprika peppers and some jalapenos for some good powders. I should have planted more paprika peppers.

I currently have in some zucchini chips dehydrating, never tried them before.

Dean

Lowlander · September 15, 2012

tomatos
red bell peppers
thai chilis
jalepenos
thyme
rosemary
oregano
sage
marjorum
basil

and soon
DEER JERKEY!!

August 13, 2012	#126
Lowlander Tomatovillian™ Join Date: Apr 2012 Location: Eastern Shore of Maryland Posts: 76	dehydrator temp? at what temperature should I set my dehydrator to dry my vegetables?? peppers carrots tomatos herbs thanks

August 13, 2012	#127
Elizabeth Tomatovillian™ Join Date: Jun 2011 Location: San Diego Coastal - Zone 10b Posts: 204	Peppers: 120 degrees - 12-18 hrs for halves, 8-12 hrs for slices and pieces Carrots: 1/8" slices or small chopped - 12-18 hrs at 120 degrees Tomatoes: 1/8" slices or 1/4" cubes - 120 degrees 8-10 hrs, then turn slices and dry for another 6-8 hrs to brittle stage. Herbs: Depends. Most of them dry at 110 degrees somewhere between 4 and 12 hours, depending on type. You may want to do them separate from different herbs and veg as they can flavor other stuff in the dehydrator. Mine has flexible grid sheets that I place on the trays - it really helps with the smaller bits and anything that tends to stick like tomatoes or fruits. My fave book is Making and Using Dried Foods by Phyllis Hobson. If I had bought that one first I never would have needed another. Sadly it was the 4th dehydrator book I bought. It's the only one that says how to dry beet greens (most books say to toss them as they have no value dried!) and has instructions on drying parsnips and rutabaga - those are tough ones to find in most dehydrator books, but needed for those of us in warm climes without root cellars. __________________ Elizabeth If I'm going to water and care for a plant it had better give me food, flowers or shade.

August 31, 2012	#129
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	We've been drying lots of Okra. After drying, we run it thru the processor. The powder eventually goes into soups, etc. The other small pieces we have been adding to homemade cornbread and drop biscuits. We always do some tomatoes, sweet peppers, and onions. This year we also did some peaches and apples for winter munching. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

September 1, 2012	#133
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Ditto here to the blackberries and seeds. If you have a lot, you could make fruit leather or jam/syrup/sauce to can. __________________ Corona~Barb Now an Oregon gal

June 13, 2012	#121
Jeannine Anne Tomatovillian™ Join Date: Jan 2008 Location: Canada Posts: 1,553	Thank you for the exra help. I just paid for the Excaliber before I checked here so it is done now. I got all the freebies that the US site was offering and free shipping within Canada so I think I have just what you have Kath. The lady here told me they don't sell the one with the timer because it is just a clockwork one and it easier to use the plug in one from the store, cheaper and easier to replace . So it will be here in a few days. Thank you re the vacuum cleaner, I too am leaning towards the Miele. I have had Dyson in the past when we were over in the UK for a few years.My husband is the vacuum guy in this house and he hated it, in fact he gave it to my son when he got married. Maybe they are better now. I want something really powerful. I liked the idea of the commercial Eureka that ther hotels use but it is no longer made. Oh well next weeks treasure hunt!! Thank you all again, you are a great bunch. XX Jeannine

June 13, 2012	#122
kath Tomatovillian™ Join Date: Jan 2010 Location: zone 6b, PA Posts: 5,664	Happy to help, Jeannine- hope you love it! kath

July 21, 2012	#123
harveyc Tomatovillian™ Join Date: Dec 2011 Location: Sacramento County Posts: 40	I read this thread and just started drying about 5-6 pounds of Sungold cherry tomatoes (cut in half). Also thought I'd post a link to some UC Davis information: http://anrcatalog.ucdavis.edu/pdf/8116.pdf

July 23, 2012	#124
Tom Atillo Tomatovillian™ Join Date: Jun 2012 Location: Pacific N.W. Posts: 32	My tips for dehydrating tomatoes are: wrap them in cheese cloth and spin dry them in the washing machine first (get's rid of major moisture fast). Next you dry newspaper or more paper towels in your dehydrator. You will need to check to see when they are almost dry often. when you can wrap one in plastic wrap without seeing steam, add these to whatever dish you want. Side note: The dried toms can bye pulverized in a blender and used for many culinary projects. The resulting tomato powder can really boost the crappy bland taste of many summer tomatoes!

July 23, 2012	#125
Tom Atillo Tomatovillian™ Join Date: Jun 2012 Location: Pacific N.W. Posts: 32	Opps I meant "winter tomatoes" just add the powder to salsas or wherever you requier the boost in flavor.

August 31, 2012	#128
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,540	I'm experimenting. I had a huge crop of runner beans (picked as green beans) and am drying the blanched beans. Has anyone dehydrated green beans? Why do they need to be blanched first (or do they?)? I'm also drying Pink Vernissage tomatoes. They're large-cherry size, prolific, and producing far more than I can make into fresh salsa. Next up will be zucchini and eggplant from the garden, apples, and maybe some carrots from the farmers' market. Do apples need to be dipped in lemon juice first?

September 1, 2012	#130
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	Has anyone dried blackberries?

September 1, 2012	#132
Lorri D Tomatovillian™ Join Date: Jan 2012 Location: NorthWest Posts: 267	I did black berries. I really don't rehydrate fruit, I prefer it dried. I won't do black berries again. They were almost nutty in a strange way. All of the black berry taste was gone and seed flavor was all that was left. On the other hand, I will do raspberries again. I thought they turned out nice. They had raspberry flavor when you eat them dried and they were sorta fun to eat. Like raspberry flavored syrofoam. I have also done: peach fruit leather, apple fruit leather; cherries, bananas, lemons, limes, and oranges; basil, strawberries, tomatoes, squash, mushrooms and peppers. I just got my excalibur about 3 weeks ago and it has been busy!

September 1, 2012	#134
DeanRIowa Tomatovillian™ Join Date: Jul 2007 Location: 5a - NE Iowa Posts: 416	I just finished some paprika peppers and some jalapenos for some good powders. I should have planted more paprika peppers. I currently have in some zucchini chips dehydrating, never tried them before. Dean

September 15, 2012	#135
Lowlander Tomatovillian™ Join Date: Apr 2012 Location: Eastern Shore of Maryland Posts: 76	tomatos red bell peppers thai chilis jalepenos thyme rosemary oregano sage marjorum basil and soon DEER JERKEY!!