What are you dehydrating?

[Deeps]

I have been punting around,and it looks like I will go for the dryer that Decaff uses.Now then... I am totally ignorant here.

Your dried onions,how are they stored and how do you use them? We use a lot of onions here and I can see the value of this.

For onions I blanch them first (a minute boiling a minute in cold water) I jut cut them into 'rings' first. After blanching just load them onto the trays for however long you need, I do most things at about 45 degrees give or take. When they're done I break them up by hand into small bits and usually run a large knife back and forward to get them into smaller 'bits'. As for storing them Kilner jars are handy but I suppose any airtight container will do. I add them to things like packet noodles/pasta's or even throw them in with a tin of ravioli or meatballs etc. There's no reason why you couldn't put them in stews or the like although you might need a dash more liquid than normal if you're putting in extra dried veg. Leeks, I don't bother blanching, just cut them into rings and put them on the trays, even easier.

[Decaff]

I have been punting around,and it looks like I will go for the dryer that Decaff uses.Now then... I am totally ignorant here.

Your dried onions,how are they stored and how do you use them? We use a lot of onions here and I can see the value of this.

For onions I blanch them first (a minute boiling a minute in cold water) I jut cut them into 'rings' first. After blanching just load them onto the trays for however long you need, I do most things at about 45 degrees give or take. When they're done I break them up by hand into small bits and usually run a large knife back and forward to get them into smaller 'bits'. As for storing them Kilner jars are handy but I suppose any airtight container will do. I add them to things like packet noodles/pasta's or even throw them in with a tin of ravioli or meatballs etc. There's no reason why you couldn't put them in stews or the like although you might need a dash more liquid than normal if you're putting in extra dried veg. Leeks, I don't bother blanching, just cut them into rings and put them on the trays, even easier.

Excellent!! You may want to get the plastic liners for it also, it saves the small items from dropping into the fan when drying.

I cut mine into either rings or half rings, blanch for 3 mins in boiling water, then 3 mins into cold water, drain and then load onto the trays, run at 45 degrees until they are crisp. When cooled down, I put mine into old glass jars with an oxygen absorber and store away. I find the big mayonnaise jars great for this. I don't crumble them up though for storage, in case I want to use in stews etc. If you want to use as fresh onions, put a handful into a bowl and pour on boiling water to just cover and add more if you need to and leave them for about 10 minutes or so and then add them and the water to your dish. If adding in dry just add a little bit extra liquid.

Also, first time you do this try to keep one onion separate from the rest on the trays so you get an idea of just how much they shrink down, it's surprising how small they go and it will save you using too many the first time you use from dehydrated. We literally had a dinner of onions the first time I used them

Good luck with it Jansman, it's addictive though!

[jansman]

Thank you both for that. I have been looking g at ' method' on the web ,but practical experience is far better.More questions now... Oxygen absorbers? Please explain this for me.Also, tomatoes. I grow a LOT.Do any of you dehydrate them?

[Deeps]

Decaff has a point about stuff falling through the shelves, I use baking parchment cut to shape and I've cut slits into them to help the air circulate (like an inverse wagon wheel). I've not tried tomatoes but after a very quick look on youtube I found this....

https://www.youtube.com/watch?v=1OK3ksRodRs

Its very much trial and error with things, I was erring on the side of caution to start with and using lower temps over a longer time but like with anything experience and confidence comes into it and you get a feel for what works for you and your machine. The one in the video looks a bit gucci-er than mine which is perfectly adequate for what I use it for. I've got a load of garlic going now which whiffs (as do the onions) so I've got mine set up in the garage. I've got a bit of a backlog to clear, we've built up a carrot mountain and Her Maj bought a fresh pineapple which works well too as well as a load more garlic. Mushrooms work really well with a quick blast in the microwave to blanch them, och, it all seems to go in the dehydrator if its getting a bit old, get yourself one Jansman, it where all the cool kids are at.

[Decaff]

Thank you both for that. I have been looking g at ' method' on the web ,but practical experience is far better.More questions now... Oxygen absorbers? Please explain this for me.Also, tomatoes. I grow a LOT.Do any of you dehydrate them?

Oxygen absorbers are used to keep the jars airtight which in turn keeps the food dry, no moisture creeping in to get things damp and making it go mouldy. I got a pack of individually wrapped ones so they don't have to be stored in an airtight box, it keeps them fresh for use.

Tomatoes are great dehydrated, make sure you remove the seeds though as they turn bitter after rehydration for some reason. I normally remove the skin by plunging into hot water, core, de-seed and slice up to put onto the trays. Keep the skin and seeds though and put these on a separate tray, on either sheets or parchment paper and when dry grind them up into a fine powder, this will add so much flavour to soups, stews and the likes and it also thickens.

You can also can up tomatoes without having to pressure can them, fabulous for pasta sauces!

A good couple to watch on utube are "our half acre homestead" and "Linda's pantry".

Hope this helps.

[jansman]

Again,thanks to you both for taking the time to answer.Deeps,I will be joining the Cool Kids by the end of the week! Machine is ordered. Taking advice from both you and Decaff ,I have gone for a James brand - a round one. Will see how it goes,and can always upgrade later.

[jansman]

You've done it now Decaff.I just looked up 'Canning tomatoes' !!!!!

[Brambles]

You've done it now Decaff.I just looked up 'Canning tomatoes' !!!!!

It's the same as bottling J. Just the Americanism. I know you bottle tomatoes by the bucketful.

[Deeps]

Again,thanks to you both for taking the time to answer.Deeps,I will be joining the Cool Kids by the end of the week! Machine is ordered. Taking advice from both you and Decaff ,I have gone for a James brand - a round one. Will see how it goes,and can always upgrade later.

Good stuff mate, I'm not quite sure how but I enjoy the process. Mine is a cheap round one too, I can't justify one of the big excalibur ones, mine does what I need. You'll be making your own jerky before you know it.

[Decaff]

Again,thanks to you both for taking the time to answer.Deeps,I will be joining the Cool Kids by the end of the week! Machine is ordered. Taking advice from both you and Decaff ,I have gone for a James brand - a round one. Will see how it goes,and can always upgrade later.

Excellent!!! Oh how exciting I hope you love it as much as I do mine. I think you can get the proper round roll up trays with your one, unfortunately they don't make square ones so I have to improvise