Part of the beauty of preserving with a dehydrator is its simplicity. Here, we learn the ins and outs of dehydrating from Jeanette Hurt, the author of 15 books on food and drink, including Dehydrating: Simple Techniques and Over 170 Recipes for Creating and Using Dehydrated Foods (The Self-Sufficient Kitchen), and Christina Ward, author of Preservation-The Art and Science of Canning, Fermentation, and Dehydration, and the Master Food Preserver for Wisconsin. Today, many electric dehydrators are available, but people also build outdoor solar dehydrators or just dry their food in the oven on the lowest setting. In fact, many dehydrated foods are considered “raw” because they are dehydrated at under 118 degrees Fahrenheit. The process works best at lower temperatures which don’t cook or scorch the food. Dehydrators work by removing moisture from foods at a low temperature and with sufficient airflow to dry foods evenly.
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