Dehydrate fruit, veg and jerky
At the bare minimum, an oven on low works. A dehydrator is nice to have, not a must.
Drying takes out the water that bacteria need. Dried apples, carrots, onions and jerky weigh a fraction of fresh, keep for months, and fill the vitamin and flavour gaps in a rice-and-beans diet.
YOU'LL NEED
- A dehydrator (or an oven on its lowest setting)
- A sharp knife or mandoline
- Lemon juice for fruit
- Lean meat and marinade for jerky
- Jars or mylar for storage
Instructions
- Slice evenly. Cut everything about 6 mm thick so it all dries at the same rate.
- Pre-treat. Dip apples and pears in lemon water to stop browning. Blanch carrots and green beans for 2 minutes.
- Dry at the right heat. Dry fruit and veg at 52–57°C for 6–12 hours. For jerky, dry at 68°C after first heating the meat to 71°C (in the oven or in a simmering marinade) for safety.
- Test for doneness. Fruit should be leathery with no wet spots. Veg should be brittle. Jerky should bend and crack but not snap.
- Condition. Loosely fill a jar with the cooled fruit and shake it daily for a week. If you see condensation, put it back in the dehydrator.
- Store. Use airtight jars in a dark place. Add an oxygen absorber for storage longer than 6 months. Keep jerky 1–2 months, or freeze it.
TIPS
- Dried onion and tomato powders add a lot of flavour to pantry meals.
- Kids will eat dried fruit when they won't eat anything else.
Products to consider
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