>From Hallelujah Health Tip No. 17 I am posting with permission the
following by Rhonda Malkmus on dehydrating fruits and vegetables.  To
subscribe to the Health Tip send an eamil to [log in to unmask] or go to
the Hallelujah Acre website at http://hacres.com/html/home.html

Best, Peter
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The most efficient, healthy, palatable and simple way to preserve
foods in their natural state is through dehydration.  When food is
dehydrated at approximately 105 degrees, the food's enzymes, proteins,
vitamins, minerals, etc. stay intact. The moisture is simply removed
from the food by the flow of heat and air.  When the moisture is
removed, microorganisms such as yeast, bacteria and mold cannot grow.
No other method of food preservation is as nutritionally sound.  It is
important, however, not to over-dry foods.

Dehydration as a method of food preservation has been around for
centuries.  Ancient civilizations relied on the sun as a method to dry
food, and later fire was used.  When ancient pyramids were opened,
dried foods were often found intact.

Dehydrating vegetables can also be a rewarding experience.  It is
important to remember that the quality of the fresh vegetable will
determine the texture and taste of the dehydrated produce.  Wash the
vegetables well, dry, remove any blemishes, cut uniformly and fill the
dehydrator trays.  Once the dehydrator has been filled and started, it
is best not to add additional fruits or vegetables as the added
moisture will delay the processing time. It is important to dehydrate
vegetables immediately after picking or place them in the
refrigerator.  Do not allow them to sit at room temperature.  Dried
vegetables do not contain natural sugars that cushion the enzymatic
activity in dried fruits; therefore, the longer the vegetables are
stored, the more they begin to lose their flavor, color, texture and
nutrients.  Dehydrated vegetables should be stored in the refrigerator
or freezer if they will not be consumed within one year.  Always date
and then rotate the stored items, placing the oldest to be consumed
first.

The peels of some foods, like cucumbers, have a bitter taste compared
to the sweetness of the fruit when dehydrated.  The higher the
concentration of sugar in the fruit, the more the rind will taste
bitter.  When fruits dry, their sugar concentrates and they sweeten;
however, the peels do not.  This leaves a contrasting taste between
the pulp and the peel which can be quite distinct.

Rehydrating takes longer for vegetables than it does for fruit because
more of the moisture has been removed.  To prevent a tough texture
when adding to hot foods, rehydrate in cool water for no longer than
two hours, unless refrigerated.  If large pieces need to be
rehydrated, it may be best to soak overnight in the refrigerator.  Use
only the amount of liquid required for rehydrating because valuable
nutrients will be lost when excess liquid is drained off.  A good rule
of thumb is to soak 1 cup of dehydrated food in 1 cup of liquid.  If
necessary, gradually add more liquid until the desired texture is
obtained and the food will not absorb any more. The liquid drained
from dehydrated fruits and vegetables can be saved and later used in
soups, stews, pies, sauces or leathers.

Vegetables that do not dehydrate well are Brussels sprouts, lettuces,
potatoes, artichokes and hard squashes.

When using dehydrated vegetables and fruits in quick breads, pies,
dough or batters, use 2 parts liquid to 3 parts dried ingredients. For
vegetable dishes, fruit toppings, and compotes, 1 to 1 1/2 parts
liquid to 1 part dehydrated food is usually sufficient. Additional
liquid may be added during cooking, if required.

When drying fruits, wash them well, discard any bruised or rotten
pieces.  If the skin is not removed, it must be perforated so that the
moisture can escape.  Slicing, halving, pitting or removing the skin
will all allow the moisture to be removed.  Fill the dehydrator trays
with fruits that are cut in similar sizes and shapes so that they will
dry evenly.  When the dehydrator is filled, it may be started.  It is
important not to add more fresh fruit later as the added moisture will
delay the process time of the first batch.  When dehydrating a fruit
leather it is important to use the solid plastic trays or parchment
paper. Never use aluminum foil, wax paper or plastic wrap. Once the
food is dried, remove and place in storage containers immediately.
(Allowing dehydrated foods to sit out of a container will allow it to
absorb moisture from the room air.)  Store in airtight glass or
plastic containers in a cool, dark, dry place.  Vacuum sealing
provides the maximum protection, especially if stored in a temperature
of under 60 degrees.  The average shelf life of dried fruits is 6 to
12 months.  Plan to use rehydrated fruits immediately because they
tend to spoil a little more quickly than fresh fruits.

Fruits that do not dry well are avocados, acid fruits, melons and
berries with seeds. However, the peels of citrus fruits can be dried
and then pulverized into a powder and added for flavor to many
recipes.

Fruits that have been commercially dried have chemicals such as lye
applied to perforate the skins, or they are coated with toxins like
sulfur dioxide, sodium bisulfate or refined sugar.  Although spoilage
is retarded, the health hazards are not worth the risk.  Read labels
before purchasing commercial dried fruit.

Herbs are great to dehydrate and their aroma will make your home smell
wonderful.  For the best flavor, harvest herbs on a bright, sunny
morning just after the dew has evaporated and before the sun has
dispersed the oils. Most herbs should be gathered while green and
tender prior to flowering; however, plants in the mint family have the
best flavor while in full bloom.  Use a scissors to collect the leaves
and stems that are required. Lightly rinse with cold water, shake off
excess water, remove and discard discolored leaves or stems. Dehydrate
herbs by themselves, not with fruits or vegetables.  Most herbs take
only a few hours to dehydrate and it is important not to over-dry so
that they maintain their essential oils.   Store in dark glass jar
away from heat, light and air (brown glass is best). Do not use paper
or cloth bags, lightweight plastic bags, bread wrappers or any
container without a tight fitting lid.  When using dried herbs or
spices in recipes rather than fresh herbs, cut the amount down about
two-thirds.

Equipment Needed
=============
A dehydrator with a thermostat which can be adjusted to 107 degrees or
lower is a must for proper dehydrating.  Dehydrators with a set
thermostat are too hot and will kill enzymes along with many
nutrients. We recommend the Excalibur dehydrator. For details on this
unit, check out: http://hacres.com/html/catalog.html#Juicers and then
scroll down until you come to the information about the unit we sell
at Hallelujah Acres.

Sharp paring knife with stainless steel blade - a carbon steel blade
discolors some fruits and vegetables.

A vegetable peeler.

Cutting board.

Blender for making flakes, powders and leathers.

And here are a few of our favorite dehydrated recipes from Rhonda's
new cookbook, which we will have available for you in just a few more
weeks!

Sweet Potato Chips
--------------------
4 sweet potatoes
8 Tbsp. Bragg Liquid Aminos
Pinch of cayenne (optional)
2 tsp. favorite herbs or herb seasoning

Wash and slice sweet potatoes or yams into thin (1/8 inch) slices.
Blend all other ingredients.  Dip slices into spice mixture.  Place on
plastic sheets or parchment paper and place in dehydrator and process
at 105 degrees until dry.  Serve as other chips would be served.

Vegetable Crisps
-----------------
Raw crackers can be made by using any grain, such as rye, oats, rice,
millet, wheat or barley.  Soak the grain overnight (about 12 hours) in
distilled water.  Drain the water, reserving for use later (do not
refrigerate).  Place grain in a bowl, cover with a cloth and allow to
sit out of the refrigerator.

Put the soaked grain in a blender, add equal amount of liquid reserved
from soaking grain (1 cup of grain to 1 cup of liquid - add distilled
water if there is not sufficient liquid). Blend until a creamy
consistency is reached.  Add spices and blend long enough to mix well.

Pour a thin layer onto plastic dehydrator trays.  Do not use trays
lined with plastic wrap, wax paper or aluminum foil.  Dehydrate 10 -
12 hours at 105 degrees.

NOTE:  The longer they dry, the crispier they become.  When dry, break
and put into a tightly covered container.

1/4 to 1/2 cup soaked rye
1 1/2 to 1 3/4 cup soaked wheat berries
2 cups distilled water used to soak berries
1 Tbsp dehydrated onion flakes
1/2 to 1 Tbsp. dill weed
1 tsp. caraway seeds
1-2 Tbsp. Bragg Liquid Aminos (optional)

To vary the flavor, replace the above seasonings with your own
favorites or add finely chopped vegetables.

Fruit Crisps
------------
Prepare grains as for veggie crisps, omit the onion, dill and caraway
and add 2 bananas, 1 Tbsp. cinnamon, 1 tsp. nutmeg or your favorite
spices.  If desired, soaked raisins or dates may be added for extra
sweetness.

Vegetable Chips
-----------------
Vegetable chips can be made by slicing vegetables to be dried very
thin, similar to potato chips.  Vegetable chips are wonderful served
with dips.  Some vegetables that can be selected for vegetable chips
are:  tomato, cucumber, eggplant, zucchini or parsnips.  Peel, if not
organic, slice very thin, about 1/8-inch thick, dip in Bragg's and
sprinkle with herbs.  Dry until brittle.

Vegetable Flakes & Powders
------------------------------
Vegetable flakes can be made by simply crushing dehydrated pieces of
vegetables in a blender, food processor, with hands or a rolling pin.
Coarsely chopped flakes may be added to soups, stews, dressings,
salads or sauces.  After crushing, label and store in airtight
containers out of bright sunlight.

Vegetable powders can be made by dehydrating vegetables in a blender
or food processor and grinding pieces to a fine powder or by
dehydrating pureed vegetables until brittle and then pulverizing.  The
most widely used vegetables for powders are onion, tomato, garlic and
celery; however, any vegetable can be used.  These can be used in
place of salt, as a seasoning, for instant soup mix, on salads, baby
foods or in juices.

Delightful Dehydrates
----------------------
When using dehydrated vegetables rather than fresh vegetables in
recipes, 1/2 to 2/3 cup equals one cup fresh vegetables.  In most
cases, dehydrated vegetables should be rehydrated prior to using.  If
vegetables are not rehydrated prior to using, addition liquid should
be added to the recipe.

Thanks to Rhonda for her willingness to share all this information
with us!