(Prepping In Rural Iowa)
| Dehydrating Basics | Dehydrating Time's | Fruits & Vegetables Prep | Great Jerky Recipes | Long Term Food Storage |
Dehydrating Time's
Meats
|
Item |
Temperature |
Dehydrating Time |
|
Meat and Poultry Jerky |
160-165 degree F |
4-6 Hrs |
|
Fish Jerky |
160-165 degree F |
12-14 Hrs |
Fruits
|
Fruit |
Preparation |
Temperature |
Pretreating |
Drying Time |
|
Apples |
Wash, peel and core; cut into slices or rings 1/8 inch thick |
110-115 degree F |
Ascorbic acid/fruit juice dip |
6-12 Hrs |
|
Apricots |
Wash and remove pits. Cut in half. Slice if needed |
110-115 degree F |
Ascorbic acid/fruit juice dip |
24-46 Hrs |
|
Bananas |
Choose bananas that are yellow with brown flecks. Peel and slice (1/4 to 3/8 inches thick) |
110-115 degree F |
Ascorbic acid/fruit juice dip |
8-10 Hrs |
|
Grapes |
Leave whole but wash before drying. |
110-115 degree F |
Dip in water for 30 seconds at boiling temperature to check skin |
12-20 Hrs |
|
Pears |
Wash, slice and quarter or halve the fruit |
110-115 degree F |
Ascorbic acid/fruit juice dip |
24-36 Hrs |
|
Peaches |
Wash, slice and quarter the fruit |
110-115 degree F |
Ascorbic acid/fruit juice dip |
36-48 Hrs |
|
Pineapple |
Wash, slice and quarter or halve the fruit |
110-115 degree F |
No pretreatment |
24-36 Hrs |
|
Persimmons |
Wash, peel and core; cut into slices or rings 1/8 inch thick |
110-115 degree F |
No pretreatment |
11-19 Hrs |
|
Prune Plums |
Wash, peel and core; cut into slices or rings 1/8 inch thick |
110-115 degree F |
No pretreatment |
22-30 Hrs |
|
Rhubarb |
Wash, peel and core; cut into slices or rings 1/8 inch thick |
110-115 degree F |
No pretreatment |
6-10 Hrs |
|
Strawberries |
Wash, peel and core; cut into slices or rings 1/8 inch thick |
110-115 degree F |
No pretreatment |
7-15 Hrs |
|
Watermelon |
Wash, slice and quarter or halve the fruit |
110-115 degree F |
No pretreatment |
8-10 Hrs |
Vegetables
|
Vegetable |
Method |
Temperature |
Dehydrating Time |
|
Asparagus |
Wash and cut in half |
110-115 degree F |
4-6 Hrs |
|
Green Beans |
Wash cut short and freeze before blanching |
110-115 degree F |
8-14 Hrs |
|
Beets |
Wash cut cook and peel. Dice to 1/8 of inch |
110-115 degree F |
10-12 Hrs |
|
Carrots |
Wash cut cook and peel. Dice to 1/8 of inch |
110-115 degree F |
10-12 Hrs |
|
Garlic |
Chop and peel well |
110-115 degree F |
6-8 Hrs |
|
Okra |
Clean, wash and dry, Then peel 1/4 to 1/8 inch thick |
110-115 degree F |
6-8 Hrs |
|
Onion |
Clean, wash and dry, Then peel 1/4 to 1/8 inch thick |
110-115 degree F |
3-9 Hrs |
|
Potatoes |
Wash and peel. Cut into strips that are 1/4-inch thick or into slices that are 1/8-inch thick. |
110-115 degree F |
8-12 Hrs |
|
Tomatoes |
Rinse, dip into boiling water chill in cold water and peel. Cut into 3/4 inch wide or slice |
110-115 degree F |
10-18 Hrs |
|
Eggplant |
Wash and cut in half |
110-115 degree F |
4-8 Hrs |
|
Greens |
Wash and cut in half |
110-115 degree F |
3-7 Hrs |
|
Mushrooms |
Wash and cut in half |
110-115 degree F |
3-7 Hrs |
|
Okra |
Wash and cut in half |
110-115 degree F |
4-8 Hrs |
|
Onions |
Wash and cut in half |
110-115 degree F |
4-8 Hrs |
|
Parsnips |
Wash and cut in half |
110-115 degree F |
7-11 Hrs |
|
Peas |
Wash and cut in half |
110-115 degree F |
4-8 Hrs |
|
Peppers |
Wash and cut in half |
110-115 degree F |
4-8 Hrs |
|
Corn |
Wash and cut in half |
110-115 degree F |
4-8 Hrs |
|
Pumpkin |
Wash and cut in half |
110-115 degree F |
7-11 Hrs |
|
Summer Squash |
Wash and cut in half |
110-115 degree F |
10-14 Hrs |
|
Turnips |
Wash and cut in half |
110-115 degree F |
8-12 Hrs |
|
Winter Squash |
Wash and cut in half |
110-115 degree F |
7-11 Hrs |
|
Yams |
Wash and cut in half |
110-115 degree F |
7-11 Hrs |
|
Zucchini |
Wash and cut in half |
110-115 degree F |
7-11 Hrs |
| Dehydrating Basics | Dehydrating Time's | Fruits & Vegetables Prep | Great Jerky Recipes | Long Term Food Storage |
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