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Dehydrating food is a simple, low-cost method to preserve fruits and vegetables, and it can save you money in the long run. By drying foods at home, you can stock up on healthy ingredients when they are in season or when they are available at a lower price in stores. Whether you’re purchasing items from the grocery store or receiving extra produce from the Cambridge Food Bank Community Pantry or purchasing Mobile Food Market baskets, dehydration is a practical and efficient way to make the most out of what you have and avoid waste.

Easy Foods to Dehydrate

Here are some simple foods that dehydrate well, and many of them can be used in everyday meals or enjoyed as tasty snacks:

  • Carrots: Great for soups, stews, or other meals. Dehydrated carrots are perfect for rehydrating when you need them in cooking, and they retain most of their nutrients.
  • Celery: A handy addition to soups, stews, and salads, dehydrated celery can also be rehydrated and used in place of fresh celery when needed.
  • Onions: Dehydrated onions are a fantastic addition to almost any dish and save you from having to chop fresh onions every time you cook.
  • Apples: Dehydrated apples make a delicious and healthy snack. They can also be used in baking or mixed into oatmeal, granola, or smoothies. Dehydrated apples are higher in sugar so be sure to eat them in moderation.
  • Tomatoes: A great addition to soups, sauces, and stews. Dehydrated tomatoes can be ground into powder and used as tomato paste or in seasoning mixes.

How to Dehydrate Foods

*Dehydrating food doesn’t require expensive equipment. You can use a simple food dehydrator, which is a relatively low-cost investment, or you can use your oven if the temperature is low enough (usually around 135°F or 57°C).  Be sure to consider the amount of energy an oven might use overtime vs the cost of a dehydrator.  Here’s a basic method for dehydrating foods:

  1. Prepare the food: Wash, peel, and chop your fruits or vegetables into uniform pieces to ensure even drying.
  2. Blanch vegetables (if necessary): Some vegetables, like carrots or celery, should be blanched before dehydrating to preserve color and nutrients. Simply dip them in boiling water for 1-2 minutes, then cool in ice water.
  3. Dehydrate: Arrange the food on the trays of your dehydrator, ensuring that the pieces don’t overlap. If using an oven, place the food on a baking sheet and leave the door slightly ajar for airflow.
  4. Store: Once dehydrated, store your food in airtight containers, such as glass jars or vacuum-sealed bags. Make sure the food is completely dry before sealing to avoid spoilage.

Stay Tuned for More Tips!

Dehydrating foods is just the beginning of your food preservation journey. Be sure to follow our posts for more tips and tricks on how to make the most of your food storage options. We’ll cover:

  • How to make room in the freezer for other essentials.
  • When is the best time to dehydrate different foods.
  • How to store your dehydrated foods with low-cost or no-cost solutions.
  • Simple recipes you can create using dehydrated foods.
  • And much more!

Dehydration is a great way to ensure that your food lasts longer, saves you money, and reduces waste. By learning and experimenting with dehydrating at home, you can enjoy your favourite foods year-round without the need for expensive trips to the grocery store. Stay tuned, and we’ll guide you every step of the way to make your food storage both simple and affordable.

A special thank you to one of our food bank participants for sharing her journey of dehydrating food with us. She will continue to be a part of our dehydrating sharing experience, offering her insights, lessons learned, and support to all of you.  Here are some pictures of her experiences.

Dehydrated Onions
Dehydrated Celery
Dehydrated Frozen Vegetables
Dehydrated Apples

*You should always consult your dehydrator’s manufacturer’s manual for recommended procedures and drying temperatures and times.