What you'll need
- My pick: COSORI 10-tray stainless steel dehydrator (7.4 sq ft of drying space, 24K+ reviews)See it on Amazon · ~$170
- Budget pick: NESCO Snackmaster ProSee it on Amazon · ~$70
- Mason jars or Mylar bags with small oxygen absorbersSee it on Amazon
- 1
Slice evenly
About 1/4 inch thick so everything dries at the same speed.
- 2
Blanch most vegetables
Boil 2 to 3 minutes, then dunk in ice water. It keeps color and flavor.
- 3
Dry at the right heat
Herbs about 95–105°F, fruit and vegetables about 125–135°F. Fruit is done when it's leathery, vegetables when they're brittle.
- 4
Condition fruit
Put dried fruit loosely in a jar for a week and shake it daily. If you see moisture on the glass, dry it longer.
- 5
Store it
Jars or Mylar with a small oxygen absorber, cool and dark. Most dried fruit and vegetables keep about a year, longer with absorbers.
Tips that make it easier
- Dry frozen mixed vegetables straight from the bag. They're already blanched.
- Powder dried vegetables in a blender for soup mixes that take almost no space.
Mistakes to avoid
- Storing anything that still bends and feels moist with an oxygen absorber.
- Jerky without heating meat to 160°F first.
Affiliate links: I may earn a small commission at no cost to you. Prices are typical and change often (~ means about).