Preparedness Skills: Dehydrating Recipes

August 22, 2012 | 6 comment(s)

After reading through Dawn's tips in Dehydrating Basics, are you ready to get started?

In addition to drying plain fruits and veggies, or making plain fruit leathers, check out these dehydrating recipes Dawn loves. Let them inspire you to make dehydrated foods that are perfectly suited to your taste.

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Creamy Fruit Leather

6 Cups Fruit – Apples, Strawberries or Peaches (You can use any fruit you like or even a combination)
1 Cup Yogurt – Choose a flavor that complements your fruit

Puree in blender of food processor until smooth.  Spread on fruit leather trays and dehydrate until leathery.  You want them to be pliable but not too sticky.

Teriyaki Beef Jerky

4 Lbs. London Broil
Marinade -
2 Cups Teriyaki Sauce
¼ Cup Worcestershire Sauce
1 Tbs Liquid Smoke
1 Tbs Onion Powder
1 tsp Garlic Powder

Mix marinade ingredients together in a measuring cup and set aside.  Slice the London broil, crosswise to the grain to desired thickness and place in a large container.  Pour the marinade over the meat and toss to coat.  Cover and place it in the refrigerator overnight to allow the flavors to penetrate the meat.

The next day drain the marinade off of the meat.  Before placing the meat on the mesh liners in the trays of your dehydrator quickly place them on top of some paper towels to remove the excess moisture.  This will help prevent dripping.  Dry at 150 degrees until the meat has dried out.  If you like it to still be a little soft just remember that it won’t store as long and may need to be put into the refrigerator.

Tomato Sauce or Spaghetti Sauce “Roll Ups”

This recipe might need a little explanation.  I take either tomato sauce or spaghetti sauce and spread it on my fruit leather trays.  Dry it just like a fruit roll.  It is finished when it is still pliable but not sticky.  I use these for camping and back packing.  I roll them up and put them in zip top bags.  They are very light and take up very little room in my gear.  I just add hot water and they re-hydrate perfectly.  This way we can enjoy spaghetti on our outings without adding extra weight or having to carry out an empty can or glass jar.  It’s super convenient!

Salt and Vinegar Chips

2 Large Baking potatoes
Vinegar Powder
Salt

Scrub potatoes, you can peel them if you like and slice thinly.  Place sliced potatoes into a large bowl of cold water with ¼ cup lemon juice.  Let soak for 5 minutes.  Drain potatoes and pat dry.  Place sliced potatoes onto mesh liners on trays and sprinkle with vinegar powder and salt.  Dry at 140 degrees until crunchy.  Times vary based on the thickness of your slices.  These are much healthier than the fried version and very yummy.

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Happy dehydrating!

Want to make dehydrated foods, but don't have any recipes? Check out our chicken jerky, tomato sauce leather, and unstuffed peppers recipes for tips and steps for making your own dehydrated treats.


This post was posted in Uncategorized and was tagged with recipes, dehydrating food, preserve food, dehydrating, preserving food

Comments

  • Amy joe  |  August 27, 2012

    Your food nutrition should also include lots of vitamins from low-glycemic fruit sources. Eat plenty of apples, oranges and berries in place of bananas, mangoes, papayas, grapes and other fruits that are very high in sugar content.<br /><br /><br /><a href="http://www.janski.edu.pl/Uczelnia,kursy_szkolenia.html" rel="nofollow">kursy</a>

  • Jodi McDonald  |  May 12, 2014

    Something new to me...Vinegar Powder. Where do you get it, I can't find it on your site. Other uses?

  • Lee Russell  |  May 12, 2014

    I make tomato chips. I use only Roma tomatoes as they meatier than most tomatoes. Slice about 1/8 inch thick. Place on trays. Sprinkle with sea salt, garlic powder and onion powder. Dehydrate and enjoy. Also, sometimes I do not add the spices and just dry them. I take the dried tomatoes and run them through a food processor to make a powder. Dry again on a flat for a few more hours than package. One tbls. of powder equals one can of paste. Adds zest to all sauces and salsas.

  • Dianne  |  May 12, 2014

    I make zucchini chips - slice thinly, dip in a bowl that has equal parts ranch dressing and water (mixed). Place on trays. Sprinkle with a little salt, if desired. Flip after a few hours. Great way to use up zucchini.
    Thanks for the romato post.

  • beprepared  |  May 14, 2014

    Hi Jodi,
    Vinegar powder was new to me too. This article was written before I worked here even. But I did a little bit of research. Some other uses for Vinegar powder are in sauces, marinades, and salads. We do not sell Vinegar powder currently on our site. Here's a site that shows you how to make vinegar powder http://www.thefoodinmybeard.com/2012/04/vinegar-powder.html. This would be a good blog post idea for us to make vinegar powder and provide a recipe as well. Hmmmmm ... I will pass that idea on to my supervisor. Does anyone else know where you can get pre-made vinegar powder?
    Angela

  • Barbara  |  May 28, 2014

    Check out Spices Etc. They have lots of specialty powders for flavorings. http://www.spicesetc.com/product/Vinegar-Powder/Specialty-Seasonings

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