Kiwis were on sale and well I can’t pass up a deal. Plus I am always looking for ways to make healthy treats to have on hand for family, friends and guests. Plus dehydrated fruit goes well into gift baskets.
Dried kiwi taste a bit tart. If you would like a sweeter treat sprinkle with fine sugar as soon as they are done dehydrating. Let them cool before packaging.
Gather up your supplies kiwi, knife, dehydrator or you may use your oven.
Wash kiwi. Peel kiwi and slice into 1/4 inch slices. If you have an egg slicer this works really well. Just don’t slice them to thin, they will burn.
If you want to keep the bright green color of your kiwi make a simple ascorbic acid dip. One cup water and 2 tablespoon ascorbic acid. Stir to mix. Dip your kiwi slices into the mixture.
Place kiwi slice onto your trays. Don’t overcrowd or overlap slices.
Dry on 135 degrees. Watch so they don’t burn. We like our somewhat chewy not crunchy. I like to check mine every 30 minutes. They should be dry to the touch.
Store in airtight container or bag. Don’t refrigerate.
You now have healthy snacks that you will feel good about giving your family. ENJOY!
If you have never tried dehydrating before, now is the time to jump aboard. Pineapple chunks are one of the easiest fruits to dehydrate. They make a great after school snack, pack them in lunch box, take them camping or just make them because they taste so good. Plus much better for you. Taste like candy.
Find pineapple on sale. Since you will be dehydrating and concentrating that sweetness and acid you could find yourself with an acid burnt mouth. Don’t let your pineapple over ripen.
First cut off the top of your pineapple. Then remove the bottom. Cut off the sides and remove the eyes that run along side of your pineapple. Remove the hard center. Now you can cut your pineapple anyway you want. I do mine in chunks.
Load up you trays. Dehydrate at 135 degrees for 12 to 16 hours. Pineapple is finished when it is firm and slightly sticky.
Love the taste of potato chips but not all the fat and yucky stuff that goes along? Here is a perfect solution to your chip craving. Sweet Potato Chips you make yourself. No it doesn’t take a ton of time.
Add you favorite flavored spices. Ours are garlic, onion and paprika. I use a dehydrator which takes a little longer, if your in a hurry or don’t own a dehydrator, your oven will work just fine.
Here is how to make your own great tasting sweet potato chips.
Wash and dry one or two sweet potatoes. You don’t have to peel them, unless you really feel the need.
Using a mandolin slice potato thin.
Now is the time to sprinkle with sea salt or any spices you want to use.
If using a dehydrator, spread potato slices in a single layer on sheet.
Set dehydrator to 155 degrees and dry for 2 hours or until you achieve the crispness your family enjoys in a chip.
If using the oven method. Place a piece of parchment paper on a baking sheet.
Sprinkle potato slices with sea salt or spices.
Spread slices out in a single layer.
Pre heat oven to 400 degrees.
Bake slices for 10 minutes watching closely so they don’t burn.
Turn slices over and bake for another 2 minutes.
Watch very closely, the slices start to burn in no time.
Grocery stores sell fruit Rollups. Have you read the ingredients lately? Why spend your hard earned money on something packed full of everything but fruit? The old name is fruit leathers. Start with fresh fruit and when you are all done dehydrating, the out come is a leather type fruit.
I had some strawberries left over from last summer. Wanting to make space and use up what I had, making strawberry Rollups was perfect solution.
Pull out your dehydrator, can make Rollups in the oven. Next pull out your blender or food processor.
Place enough strawberries in your blender to make two cups when blended. For me this turned out to be 3 cups of strawberries. Purée until smooth. Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid.
Stir in the lemon juice.
Spray you tray lightly with cooking spray. Pour mixture onto the tray. Make sure it is spread evenly.
My dehydrator only goes to 260 degrees. That is what I set it on. Dehydrate for six hours or until the fruit is no longer wet.
Peel off tray and cut anyway you like.
Store at room temperature for one month. Wrap and freeze up to one year.
Try different fruit and different combination of fruit. Example: strawberry and bananas. ENJOY!
A dear friend of mine stumbled on a fantastic deal. Ten pound bag of apples already sliced. She was kind enough to share a bag with me. I already had plenty of applesauce, apple butter and apple pie filling that I had processed last fall.
After making a pan of apple crisp, I decided it would be great to dehydrate the rest of my apples.
Dehydrating is a very easy process. If you don’t own a dehydrator, I would encourage you to invest in one.
First wash your apples and remove the stems.
Slice your apples into 1/3 to 1/2 inch pieces. It doesn’t matter if you want rings or slices.
As your slicing your apples drop them into a bowl with acidulated water. Which means 1 Tablespoon vinegar or lemon juice per quart of water. This stops the apples from browning.
Drain your apples. I also like to place them on a towel to remove any extra water.
Place your apples on dehydrator trays. Be sure they don’t touch. You want the air to circulate around your apples.
Set your temperature for 130 degrees. Dry for approximately 12 hours. You want your apples to have a leathery or crispy texture depending on how you like them.
See how little time this takes to get those apples ready for the dehydrator. Now go make some dehydrated apples slices. ENJOY!
Dehydrating is a great way to preserve food and save money. In the beginning all I ever dehydrated was fruit. Your typical apples and bananas etc. For several years now we dehydrate as much as we use our canner. Have you checked out the prices of herbs and spices lately? Even if you don’t grown your own garlic, you can still dehydrate any garlic you buy at the farmers market etc. Very easy to do.
In the above picture is minced garlic dehydrated and in the pestle is minced garlic we are grinding into garlic powder. So fresh and great tasting.
Here is how it is done. Separate the cloves from the bulb. Cut off the root end of the clove and remove the skin. Chop your garlic into small pieces. Use a food chopper or a knife (I used a knife). Lay out chopped garlic on dehydrator trays. Set temperature to 125 degrees or on vegetable setting. Depends on what kind of dehydrator you have. Dehydrate for 8 to 12 hours. ENJOY!
Store in sealed jar.
Garlic powder is made by grinding down the dehydrated garlic. Use your pestle and mortar or electric food processor. I love my pestle and mortar.
Tip: Adding a pestle and mortar is a great off grid solution for food preparation.
Beef Jerky makes an excellent snack or for your packed lunch. Take beef jerky along in the car and when those hunger pains start you will be all set with a delicious snack. For full disclosure, this is made with beef. We are hunters. Normally our jerky is made out of deer meat. Your choice, it is all good.
1. Freeze meat until firm. NOT FROZEN. Cut into 1/8 to 1/4 inch slices.
2. In bowl large enough to hold all meat and marinade.
3. Mix all ingredients. Add meat. Marinate at least six hours. I marinate mine 24 hours.
4. Dehydrate according to directions on your machine. Usually I dehydrate at 140 degrees, 8 to 10 hours. You want the jerky to crack, no break.
5. Cool completely.
6. Jerky should keep 3 weeks at room temperature. 4 months in refrigerator and 8 months in freezer.
TIP: Try to keep you sliced meat all the same size. (I need to work on that.) ENJOY!