Introduction to Dehydrating Food
My best friend introduced me to the concept of dehydrating food. She’s a believer of the process as it allows her to preserve the bountiful harvests of her vegetable garden, to enjoy fresh vegetables year-round. And it makes sense, right? If you’ve ever planted a home garden you know how much work that really is.
However, dehydrating food is not restricted to garden vegetables. With the cost of groceries surging, many are looking for ways to increase the shelf life of food. The term used is shelf stable, but there are many other benefits than saving money. Having a supply on hand has been a good thing, especially during the pandemic. Reduced waste of food is a bonus. Dehydrated food (rehydrated when you’re ready to eat) has some intense flavors, too! Dehydrated apples, strawberries, and bananas (my personal favorite, minus the whiskey marinade) offer a healthy snack alternative as well.
You’re more familiar with dehydrated foods than you may realize. Those Betty Crocker potatoes, the ones that come in a box as a side dish? Or the Instant mashed potatoes in a pouch? Those are dehydrated potatoes!
Tip: Soak these potatoes in cold water for ten minutes prior to preparation. This rehydrates the potatoes, then follow the directions on the box.
Through low heat and airflow dehydrating reduces the moisture of food to low levels for improved shelf life. It’s one of the oldest processes used in the food processing industry. If you don’t own a dehydrator, you can use your oven to try it, and see if it’s something you’d want to pursue with an investment of a machine.
Since you’re essentially removing the moisture from the food, it takes less time to achieve this when the humidity outside is low. Rainy days are not ideal for dehydrating. Altitude also makes a difference, too. I purchased a Garden Master eight tray dehydrator, just so I could get a lot done at once. Dehydrating any food is a process that takes several hours.
I like to dehydrate in the winter months as the machine (or oven) puts off extra heat for the house, plus the humidity is lower in winter months.
ON TO THE GOOD STUFF: Whiskey Marinated Peaches
Through low heat and airflow dehydrating reduces the moisture of food to low levels for improved shelf life. It’s one of the oldest processes used in the food processing industry. If you don’t own a dehydrator, you can use your oven to try it, and see if it’s something you’d want to pursue with an investment of a machine.
Since you’re essentially removing the moisture from the food, it takes less time to achieve this when the humidity outside is low. Rainy days are not ideal for dehydrating. Altitude also makes a difference, too. I purchased a Garden Master eight tray dehydrator, just so I could get a lot done at once. Dehydrating any food is a process that takes several hours.
I like to dehydrate in the winter months as the machine (or oven) puts off extra heat for the house, plus the humidity is lower in winter months.
These candied treats are easy to prepare. The marinating and dehydrating process does take two days.
You’ll Need these ingredients.
Canned or fresh peaches – for these I used two large (102 oz. ) can of peaches
Maker’s Mark Whisky (or use your favorite brand)
Day One:
Open your canned peaches and drain the heavy syrup off. Save the syrup if you like. Just be sure to refrigerate it.
Pour the whiskey over the peaches, enough to cover all of them. Don’t skimp, really pour it on and fill the bowl. Refrigerate the marinated peaches overnight.
Morning of Day Two:
Place the peaches on the tray of your dehydrator, giving some breathing room between the fruit for the air to circulate. Set the temperature for 135 degrees. The dehydrating process should take 8 -10 hours, but it could take 24 hours, depending on your climate. Check the peaches after six hours. Flip them on the trey, and resume at same temperature. They should be tacky. This is a good sign but tacky peaches are not finished. Peaches should be dry but pliable when cool.
IMPORTANT: SAVE THE WHISKEY MARINADE! It’s great to use in a cocktail, like this one! Substitute the apple cider for the peach marinade!
Photo is four hours into the dehydrating process.
Twelve Hours Later:
The dehydrating process is complete, after 12 hours. Notice how the peaches swiveled up.
You’re ready to serve the peaches or just gobble them up! Store them in an airtight jar.
USING THE OVEN TO DEHYDRATE
If you’re using your oven, arrange the peaches on a cookie sheet. Preheat oven to 145 degrees, propping door open with wooden spoon to allow steam to escape, IF YOUR OVEN DOOR DOES NOT BAKE WHEN OPEN.
Allow 4 to 12 hours to dry the fruit. You’ll need to flip the peaches every four hours.
TIP: Dehydrating takes time so don’t rush the process by increasing the temperature. Longer times at lower temperatures result in better dried fruits.
This is amazing!
I am loving your blog!