Keep produce simple, safe, and flavorful with these fast tips you can trust.

Quick setup

• Wash, dry, and trim produce well.
• Slice evenly at 1/8 to 1/4 inch for faster, even drying.
• Arrange in a single layer with space between the pieces.
• Rotate trays halfway through for even results.
• Use parchment for fruit leathers, not for jerky.

Prep that pays off

• Prevent browning on apples, pears, and bananas with ascorbic acid or lemon juice.
• ​Blanch sturdy vegetables, like carrots or green beans, for 2 to 3 minutes, then chill in ice water.
• Remove tough stems from herbs. Keep leaves whole until dry.

Set the right temperature (general guidance)

• Herbs: 95 to 105°F
• Vegetables: about 125°F
• Fruits and fruit leather: about 135 to 140°F
• Jerky: heat meat to 160°F and poultry to 165°F before drying, following USDA guidance

Did you download my Free Dehydrating Guide? ​ What’s inside: Discover how to prepare ingredients for dehydration Optimal drying temperatures and times Skills to determine when your ingredients are dried appropriately ​ Download For Free Now

​

Know when it is done

• Herbs crumble cleanly.
• Vegetables feel dry and brittle.
• Fruits feel dry, pliable, and leathery, not sticky.
• Jerky bends and cracks, but does not snap. Pat off any visible fat.

Cool, condition, and store

• Cool completely before packaging to prevent condensation.
• Condition dried fruit: pack loosely in jars, shake daily for 7 to 10 days. If you see moisture on the glass, return the fruit to the dehydrator.
• Store in airtight containers, in a cool, dark place. Label and date.
• Use within 6 to 12 months for the best quality.

Quick rehydration tips

• Start with 1 part dried food to 1 to 2 parts hot water.
• Rest 15 to 30 minutes, then cook as needed.
• For soup mixes, add dried items directly to simmering liquid and cook until tender.

Fast wins to try

• ​Apple slices with cinnamon for snacks.
• Tomato slices for sauces and powder.
• Bell pepper strips for omelets and chili.
• Mixed greens and herb blends for instant soup jars.
• Fruit leather from applesauce or pureed berries.

Safety notes

• Use a dehydrator with reliable temperature control.
• Preheat meat or poultry for jerky to safe internal temperatures before drying.
• Discard any batch with mold, off odors, or sticky spots that persist after additional drying.

Visit Preserving Guide for step-by-step methods, trusted sources, and seasonal recipes.

Happy Dehydrating!