Daily living · Food storage and safe preservation · living-11

Dehydrate fruit, vegetables and herbs

Drying removes the water microbes need. It is energy-light when run on midday solar and produces compact, light food for the pantry.

How

Choose an electric dehydrator with a thermostat and a fan; NCHFP notes dehydrators are designed to dry at about 60 C (140 F). Horizontal airflow dries more evenly.
Pretreat as advised: blanch most vegetables (for example green beans for 3 minutes) and treat light fruits against darkening, following an extension guide.
Run the dehydrator on sunny days as one of your scheduled heavy loads (living-6).
Test dryness after cooling: fruit should be leathery with no moist pockets, vegetables brittle or leathery as the guide says.
Condition dried fruit: pack loosely in a sealed jar, shake daily for 2 to 4 days, and return it to the dryer if condensation appears.
Store in airtight, opaque containers in a cool, dry, dark place, labelled with food, pretreatment and date. Most dried foods keep good quality for about a year; strong vegetables like onions and cabbage for about six months.

Safety: Avoid wooden home-made dryers near heat sources; NCHFP notes wood is a fire hazard and hard to clean.

Food Dehydrators. National Center for Home Food Preservation, accessed 2026-11
Drying Fruits and Vegetables. University of Alaska Fairbanks Cooperative Extension Service, accessed 2026-11