Dehydrator Diva

Thanks to some very generous friends I have acquired a new dehydrator!  I originally borrowed it because I was going to be a counselor at a summer camp and realized if I wanted to safely eat anything all week, I had better bring my own food.  I didn't know if I would have access to a kitchen at all so the most logical option was dehydrated fruits, vegetables and jerky.  And, in order to not have processed crap and to avoid my allergens, it seemed the only option was to make it myself.

So, I went on a crazy, dehydrating rampage the week before I left.  I dehydrated two different kinds of apples, two different kinds of fruit leathers, oranges, zucchini, summer squash, peaches, kiwi, blueberries, cucumbers, bananas, pineapple, watermelon, cantaloupe, honeydew and three different types of jerky (see picture).

It worked out really well and most of it was delicious.  The only thing I didn't like at all were the peaches (might have been better if they were peeled) and I didn't care for the blueberries or kiwi.  I did oranges two different ways and the peeled ones left on until dry but still flexible were very good.  My favorites were the bananas and apples which didn't come as a surprise to me.  The melons & pineapple were like candy & all of the jerky was very tasty!

Now, I'm about to start making some snacks to have around the house and thought I would share some dehydrating tips and recipes.  

For Bananas, I peel & slice them about 3/8 inch thick.  Most importantly, slice them as evenly as possible.  Just place the slices on the dehydrator trays and make sure they are not crowded.  I leave them on the dehydrator for about 10-12 hours until flexible but mostly dry.  Once you take them off the trays, put them in a baggie or other air-tight container.  They will become slightly crispy once completely cooled.  For more crisp, leave them on for 12 hours or more.  I like mine to still be a little chewy.  Be sure to keep them in an air-tight container as dehydrated foods will pull any moisture from the air and rot.  Bananas will turn a little brown but that is totally normal.  They will keep for about a week at room temperature, but won't likely last that long since they are so yummy!!

For Apples, I wash and core them then slice them into 3/8 inch rings.  As with the bananas, you will want to keep them as even thickness as possible.  Place them on the trays and don't overlap.  I leave them on 4-6 hours until pretty dry, but still flexible.  I like mine on the soft side, if you want them crispy, leave them on longer.  Once you take them off the trays, put them in a baggie or other air-tight container and be sure to keep them in an air-tight container as dehydrated foods will pull any moisture from the air and rot.  They will keep for about a week at room temperature.

Dehydrated foods are a great way to have healthy snacks on the go & know that there will be more on this to come!
-Melissa