I have been preserving food off and on for years (I am 78 years old), and I love your videos and learn something new and useful with every new video! Your teaching methods are the best-thank you for your kindness and patience to all your “students!” Keep up the great work.
I keep all my dehydrated foods in marked Amazon boxes stored in my basement where I can get to them easily. I have some up here in my pantry, and when I get low or run out, I go downstairs and replace. I’m getting really organized now on overcast days when I can stay inside and play house!! 🤣🤣🤣. I’m loving it. And my dehydrated Lemons and Limes are so pretty on my countertop…easy access for my teas….♥️
This is really valuable information! Thank you so much! 👍 I've been dehydrating Dulse (it's a seaweed). I have a large amount and decided that I wanted some in a powder form to use as a seasoning to add into chowders and other recipes that need an extra salty kick! This seaweed is already partially dry and eaten mostly as a snack, so it doesn't take very long to dry it to the point of easy powdering or even flaking for a salt substitute or garnish. So fun and rewarding! 👏👏👏
Excellent tips, especially for us beginners. I forgot to line my round dehydrators when putting my green peppers on them, and it was not a pretty sight when they were removed. Were removed. I highly recommend lining your dehydrator in whatever fashion you see fit.
LOL I dehydrated so much when I first got a dehydrator. Didn’t really like rehydrated veggies so I have powdered most of them now, mixed a bunch all together awesome for soups. Tomato powder is a wonder stuff! Love this channel
I powder my greens and beets and add them in to crackers, bread, soups and stews. Ramps up nutrition quickly and “hides” the nutrients packed, less loved veggies.
You are the reason I started dehydrating and I thank you. Canned soom homemade chicken soup yesterday and use dehydrated carrots and celery I did earlier this year. Loved the ease. Learn something every time I watch your videos. Will continue to experiment to gain my dehydrating skills
(FYI for anyone who asks, dehydrated foods are not safely tested for canning recipes). I'd do it, too - once fully rehydrated in the soup, etc. Good for you.
Thank you for sharing such amazing information. QUESTION: Store bought dried mangos and apricots are still soft. Should I dry them until they are crisp to extend their shelf life in jars? Thank you for any information you shed.
@@ThePurposefulPantry Thank you dear lady for your quick reply. My counter is covered in dried fruit that I wanted to put in Mylar. Good to know that I can dry them more.
My dehydrator is old! I got it from Walmart at least 20 years ago. It's an American Harvest brand. It's done well for me. I found an exact kind at a sale and got a bunch of racks. I don't know how well it would do for more complicated dehydration but it's great for onions,peppers and fruit.😊
I have the same Nesco brand American Harvest dehydrator, stored for nearly thirty years, used only twice. It works just great; it was a good investment.
Not sure you will see this, know you are a busy lady. Already had my Cosori, but not sure of how and what. Have learned so much from your channel and you give me great ideas. Like marshmallows 😋. I ordered your book. Love it, and thank you so much. Would love a freeze dryer, but I would need help with it. But love to dehydrate after watch you. Bless you
Sliced potatos can be put in salt water before drying. Don't get black (i used that method to prepare meal the night before). Though I do not know if they change colors while drying.. Have you tested that? 🙏Thank You for all You do ❗🌟✨🕊️
I’m trying to get back in the habit of dehydrating food from my freezer, I have the Food Saver and canning jars to store in. I gave my sister in-law my round Nesco and kept my Mr Coffee dehydrator. But I am betting within a couple months I will buy a Nesco Or Corsori or maybe an Excalibur. I’m wanting the “cube” style with no- hole trays
As always, thank you for your very useful information. Do you have a video on dehydrating sourdough starter? I know I’m taking the easy way and not searching through your channel so please forgive me. Just getting over the flu 🤦♀️
No, not, yet. But there are lots of them on YT. Feed it, spread it out on nonstick sheets, cover it with a tea towel, let it air dry is a very easy way. If doing it in a dehydrator, do the lowest temp you can 95F/35C is recommended.
Hi Darcy, can you do video on any tips you have for the best results in re-hydrating? My mushrooms tend to have a much meatier and chewier texture, my celery doesn't seem to re-hydrate very good either. On the plus side my husband loved the venison jerky I made, but then again - we don't have to re-hydrate that!
I do it in most videos themselves, but you picked 2 problematic ones :) Mushrooms are going to be chewy - that's why many of us prefer to just powder and add flavor, or do bits of mushrooms vs slices. The bits work better for those of us with texture issues. Celery should be blanched first to make them more typical to the cooked texture when cooking.
I am just figuring this all out. I found a great used Excalibur 9 tray on Market Place and just trying it at this moment with various fruits. Buying a pressure canner next and researching what I can use on my glass top Frigidaire Gallery range, or in my wood burning stove during the winter. Thanks For all your great advice.
I always learn a lot on your channel! You’re the reason I’m a Dehydrating Addict”, lolol. Question: if I purchase meat already cooked and sliced in a package, can I dehydrate that meat? I bought a package of carved turkey to make sandwiches or diced up and make a salad, but forgot I had it. So I was thinking about dehydrating it in a little smaller of slices to put in soups or dishes. Is that OK? Thank you for all your hard work Marcie!
Yes - the sugars are sensitive to heat - the riper the tomato, the more - drop the temperature, rorate your trays often if you have a stackable machine.
I wish I knew about the time before, I'm a newbie and my booklet said it would take 6 hours to dry basil, after seven, the leaves were still pliable and I thought this isn't right and threw them out. I will try again, but I'm not having much luck.
Throw away your book :) Not really, but use it only in how to use your machine, NOT in how to dehydrate specific foods. Use this as a reference, instead, if you don't have access to a proper dehydrating book: www.thepurposefulpantry.com/best-dehydrating-recipes/
what is the temp for onions? I watch your video for onions but I don't remember what the temp was and they came out to moist and I put them back in but, they never dried right. When I put them in my jar the onions stayed hard. I had to keep shacking it. Don't know what I did wrong.
You likely didn't give them enough time to dry. It's not about the temperature as much as it is about the drying cycle (dry them until they are dry, not by a timer), and temp is 125F/52C
If you learn from mistakes or failures, then they are really not failures - just opportunities to learn ☺️
thank you will try this next time.
I love what you said about crumbling tomatoes over top a salad...if you said it before in a video, I missed it....Brilliant idea
I have been preserving food off and on for years (I am 78 years old), and I love your videos and learn something new and useful with every new video! Your teaching methods are the best-thank you for your kindness and patience to all your “students!” Keep up the great work.
You are so welcome! And I learn so much from all of you, too!
I keep all my dehydrated foods in marked Amazon boxes stored in my basement where I can get to them easily. I have some up here in my pantry, and when I get low or run out, I go downstairs and replace. I’m getting really organized now on overcast days when I can stay inside and play house!! 🤣🤣🤣. I’m loving it. And my dehydrated Lemons and Limes are so pretty on my countertop…easy access for my teas….♥️
Apple dices in the Gardenmaster right now. I’m over canning them!❤
Yep! So great for hands-off preservation !
What if you dehydrate the apple dices.
@@girlnextdoorgrooming that’s what I’m doing. I canned about 65 jars of applesauce all ready. The Gardenmaster is my dehydrator.
I store dehydrated fruit and veg in vacuum sealed bags. I put the bags in the freezer for a few weeks before moving to long term storage.
Why put in the freezer before storing?
This is really valuable information! Thank you so much! 👍
I've been dehydrating Dulse (it's a seaweed). I have a large amount and decided that I wanted some in a powder form to use as a seasoning to add into chowders and other recipes that need an extra salty kick! This seaweed is already partially dry and eaten mostly as a snack, so it doesn't take very long to dry it to the point of easy powdering or even flaking for a salt substitute or garnish.
So fun and rewarding! 👏👏👏
Cheryl Bond, do you collect yourself? The seaweed?
Start where you are. Use what you have. Do what you can. - Arthur Ash
Thank you for sharing! Thanks to you I have dried herbs, tomatoes, marshmallows and made jerky all for the first time this yr.
All new dehydrators should have instructions that link to this video - so well done!
Excellent tips, especially for us beginners.
I forgot to line my round dehydrators when putting my green peppers on them, and it was not a pretty sight when they were removed. Were removed. I highly recommend lining your dehydrator in whatever fashion you see fit.
LOL I dehydrated so much when I first got a dehydrator. Didn’t really like rehydrated veggies so I have powdered most of them now, mixed a bunch all together awesome for soups. Tomato powder is a wonder stuff!
Love this channel
Home made V8.
I powder my greens and beets and add them in to crackers, bread, soups and stews. Ramps up nutrition quickly and “hides” the nutrients packed, less loved veggies.
Great information Darcy. Thank you…😄
Glad it was helpful!
You are the reason I started dehydrating and I thank you. Canned soom homemade chicken soup yesterday and use dehydrated carrots and celery I did earlier this year. Loved the ease. Learn something every time I watch your videos. Will continue to experiment to gain my dehydrating skills
(FYI for anyone who asks, dehydrated foods are not safely tested for canning recipes). I'd do it, too - once fully rehydrated in the soup, etc. Good for you.
Thank you for sharing such amazing information.
QUESTION: Store bought dried mangos and apricots are still soft. Should I dry them until they are crisp to extend their shelf life in jars? Thank you for any information you shed.
They are soft because they have preservatives to keep them that way. You can dry them more to make sure any extra moisture is gone. it's fine.
@@ThePurposefulPantry Thank you dear lady for your quick reply. My counter is covered in dried fruit that I wanted to put in Mylar. Good to know that I can dry them more.
Really great tips! Thank you!
Thank you for all your useful tips and info.
Glad it was helpful!
My dehydrator is old!
I got it from Walmart at least 20 years ago.
It's an American Harvest brand.
It's done well for me.
I found an exact kind at a sale and got a bunch of racks.
I don't know how well it would do for more complicated dehydration but it's great for onions,peppers and fruit.😊
I have the same Nesco brand American Harvest dehydrator, stored for nearly thirty years, used only twice. It works just great; it was a good investment.
@@karmelicanke I bought mine to make jerky with a jerky kit that came with it I think.
Made with hamburger.
It was really good and my teens loved it!
@@shirleytaylor7680 Thanks for the suggestion, Shirley, never thought of using hamburger for jerky. It's on my project list now.
@@karmelicanke I'm not sure if it's approved these days.
Lol
Not sure you will see this, know you are a busy lady. Already had my Cosori, but not sure of how and what. Have learned so much from your channel and you give me great ideas. Like marshmallows 😋. I ordered your book. Love it, and thank you so much. Would love a freeze dryer, but I would need help with it. But love to dehydrate after watch you. Bless you
Hopefully this helps: th-cam.com/video/lEUA2t2XD5M/w-d-xo.html
I'm learning so much from your videos and you books that you recommend. Thank you.
I never have to change the time as long as I'm living on the west coast in Arizona yeepe 🥰
❤ I am glad I found your channel before I started dehydrating. You have so much valuable information. Thank you!
So glad! Let me know if you have any questions!
@ThePurposefulPantry Thank you! You are always so through with your information. I have shared your channel with several friends!
Thank you Darcy...your tips are dehydrating lifesavers 💗!
You are so welcome!
Thank you Darcy for all the great information! I'm very excited to hear that we can dehydrate sourdough. You are an awesome teacher!
Thank y'all , julie
Thank you, Darcy! Very helpful video. 🙂
Sliced potatos can be put in salt water before drying. Don't get black (i used that method to prepare meal the night before). Though I do not know if they change colors while drying.. Have you tested that? 🙏Thank You for all You do ❗🌟✨🕊️
Great information and thank you for sharing. Have a blessed evening!
You are so welcome
I’m trying to get back in the habit of dehydrating food from my freezer, I have the Food Saver and canning jars to store in.
I gave my sister in-law my round Nesco and kept my Mr Coffee dehydrator. But I am betting within a couple months I will buy a Nesco Or Corsori or maybe an Excalibur.
I’m wanting the “cube” style with no- hole trays
As always, thank you for your very useful information. Do you have a video on dehydrating sourdough starter? I know I’m taking the easy way and not searching through your channel so please forgive me. Just getting over the flu 🤦♀️
No, not, yet. But there are lots of them on YT. Feed it, spread it out on nonstick sheets, cover it with a tea towel, let it air dry is a very easy way. If doing it in a dehydrator, do the lowest temp you can 95F/35C is recommended.
@@ThePurposefulPantry thank you so very much!
Thank you ! I find your videos so helpful.
👍 Yes, usually it is best for greens to start / keep at, with raw temp: 40-42 C, to keep all nutrience.. Blessings 🙏🌟✨🕊️
Hi Darcy, can you do video on any tips you have for the best results in re-hydrating? My mushrooms tend to have a much meatier and chewier texture, my celery doesn't seem to re-hydrate very good either. On the plus side my husband loved the venison jerky I made, but then again - we don't have to re-hydrate that!
I do it in most videos themselves, but you picked 2 problematic ones :) Mushrooms are going to be chewy - that's why many of us prefer to just powder and add flavor, or do bits of mushrooms vs slices. The bits work better for those of us with texture issues. Celery should be blanched first to make them more typical to the cooked texture when cooking.
As always, a great video and very informative!
I am just figuring this all out. I found a great used Excalibur 9 tray on Market Place and just trying it at this moment with various fruits. Buying a pressure canner next and researching what I can use on my glass top Frigidaire Gallery range, or in my wood burning stove during the winter.
Thanks For all your great advice.
I always learn a lot on your channel! You’re the reason I’m a Dehydrating Addict”, lolol.
Question: if I purchase meat already cooked and sliced in a package, can I dehydrate that meat? I bought a package of carved turkey to make sandwiches or diced up and make a salad, but forgot I had it. So I was thinking about dehydrating it in a little smaller of slices to put in soups or dishes. Is that OK?
Thank you for all your hard work Marcie!
Not unless you plan on storing it in the freezer - meats aren't reliably shelf-stable.
Yes, there is a saying of people in far east: 👉 There are no misstakes! ☝️Only lessons ❗blessings to all Souls 🙏🌟✨🕊️
Love your channel and I needed the review on conditioning. Thanks!
Great tips! Thank you!
You are so welcome!
Darcy, do you know if the silicone baking cookie mats / sheets can be used in the dehydrator, or will it ruin them?
yes Just don't cut them
Can dehydrated food be stored in a garage instead of inside the house? I plan on using glass jars to store the food.
Cool dark dry place. If your garage goes between extremes or is above 75F for most of the time, it's not recommended.
Keep an eye on the temperature.
Great advice :-)
Thanks, Mary!
If anyone knows ,can you dehydrate French onion soup, the caramelized onions & broth together? So I would then just have to rehydrate & heat.
Yes, just don't use any fats in it if you want it to be shelf stable (use onion or vegetable stock instead of beef/chicken, etc.)
Can food like tomatoes burn in a dehydrator? I sliced tomatoes and the bottoms turned black like they burned.
Yes - the sugars are sensitive to heat - the riper the tomato, the more - drop the temperature, rorate your trays often if you have a stackable machine.
Do you or have you made pemmican? I've never had it but am interested.
No, I haven't, and won't likely ever. But there are tons of great resources online about it.
I wish I knew about the time before, I'm a newbie and my booklet said it would take 6 hours to dry basil, after seven, the leaves were still pliable and I thought this isn't right and threw them out. I will try again, but I'm not having much luck.
Throw away your book :) Not really, but use it only in how to use your machine, NOT in how to dehydrate specific foods. Use this as a reference, instead, if you don't have access to a proper dehydrating book: www.thepurposefulpantry.com/best-dehydrating-recipes/
I'll give it a try. Thanks
Can you dehydrate can carrots in a dehydrator. The ones that I have canned in my house.
yes
Thank you
what is the temp for onions? I watch your video for onions but I don't remember what the temp was and they came out to moist and I put them back in but, they never dried right. When I put them in my jar the onions stayed hard. I had to keep shacking it. Don't know what I did wrong.
You likely didn't give them enough time to dry. It's not about the temperature as much as it is about the drying cycle (dry them until they are dry, not by a timer), and temp is 125F/52C
Can a liquid base product be put in the dehydrator?
Yes - th-cam.com/video/QkFv2lVsf74/w-d-xo.html
Living in Arizona is it possible to canned foods
Your geography doesn't matter when canning as long as you have the correct equipment, unless you live in super-high altitudes, which you don't.
I have the 4 tray dehydrator and I found it not good at all !!
Meats: If you cook the hamburger first, what temperatures do you actually need?
Depends on the meat. Keeping the temp at 145F+ for beef and 160F+ for chicken is safest.
But I do them all at 160F.
I already destroyed 15# of chopped tomatoes. They molded.
Yep - sounds like they weren't dry enough.
Great information and inspiration. Thank you!
You are so welcome!