Food Dehydration for Beginners
A Step-by-Step Guide with Delicious Recipes
Copyright © 2015, Kay Miles
All rights Reserved. No part of this publication or the information in it may
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the copyright holder.
Disclaimer and Terms of Use:
Effort has been made to ensure that the information in this book is accurate
and complete, however, the author and the publisher do not warrant the
accuracy of the information, text and graphics contained within the book
due to the rapidly changing nature of science, research, known and
unknown facts and internet. The Author and the publisher do not hold any
responsibility for errors, omissions or contrary interpretation of the subject
matter herein. This book is presented solely for motivational and
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Table of Contents
Introduction
Food Dehydration 101
Food Dehydration Recipes
Dried Green Beans
Candied Pineapple Slices
Spiced Carrot Chips
Simple Dehydrated Strawberries
Unsweetened Dried Cranberries
Candied Ginger
Dehydrated Sweet Potato Chips
Dried Cherries
Dried Cinnamon Apple Slices
Sweetened Dried Mango Slices
Teriyaki Beef Jerky
Soy Marinated Salmon Jerky
Dried Cranberry Oat Bars
Dried Vanilla Spiced Granola
Simple Dehydrated Crackers
Dehydrated Maple Oat Granola
Dehydrated Almond Cherry Granola Bars
Conclusion
Introduction
When you think of dehydrated food, you might think of astronauts
eating meals out of a plastic bag. In reality, dehydrated food is great for
everyone. By dehydrating foods you can naturally preserve them without
the need for artificial preservatives and you can also preserve the natural
nutrition content of the food. Dehydrated food is much easier to store than
canned food because it takes up less space and it is particularly useful for
emergency food storage. The beauty of dehydrated food is that it is highly
versatile – you can use a dehydrator (or your oven) to dehydrate everything
from fruits and vegetables to meat, herbs, grains and more. So, if you are
ready to try your hand at food dehydration, simply pick a recipe from this
book and give it a try! You won’t be disappointed.
Food Dehydration 101
Dehydrating food is not difficult, but there are a few things you need
to know before you try it for yourself. Below you will find a collection of
tips to help you get the most out of your food dehydration:
1. Always start with high-quality ingredients – choose ripe, unbruised
fruits and vegetables and fresh meats.
2. Prepare your food items in the way you want them to be served. For
example, if you want to make apple chips then you need to slice the
apple – you won’t be able to dehydrate a whole apple and then slice it.
3. Try to keep your ingredients uniform in size and thickness to ensure
even drying – slices should only be 1/8 to ¼ inch thickness at the
most.
4. Always wash your produce before preparing it for dehydration – this
applies to fruits, vegetables, and herbs.
5. If you want to keep fruits and vegetables from browning, brush them
with lemon juice. Blanching or lightly steaming vegetables may also
help.
6. Maintain a stable temperature in your food dehydrator between 130°F
and 140°F with constant air circulation.
7. Once your food is properly dried you should store it immediately in
an air-tight container once it has cooled. Store your containers in a
cool, dark location.
8. Check your stored food periodically to make sure that it is still dry –
the food may spoil if it is exposed to moisture.
Food Dehydration Recipes
Recipes Included in this Book:
Dried Green Beans
Candied Pineapple Slices
Spiced Carrot Chips
Simple Dehydrated Strawberries
Unsweetened Dried Cranberries
Candied Ginger
Dehydrated Sweet Potato Chips
Dried Cherries
Dried Cinnamon Apple Slices
Sweetened Dried Mango Slices
Teriyaki Beef Jerky
Soy Marinated Salmon Jerky
Dried Cranberry Oat Bars
Dried Vanilla Spiced Granola
Simple Dehydrated Crackers
Dehydrated Maple Oat Granola
Dehydrated Almond Cherry Granola Bars
Dried Green Beans
Ingredients:
Fresh green beans
Water, as needed
Salt, as needed
Instructions:
1. Wash your green beans in cool water then pat them dry with paper
towel.
2. Trim the ends off the green beans and cut them to the desired size.
3. Bring a pot of salted water to boil then add the beans.
4. Blanch the green beans for about 3 minutes then drain them.
5. Spread the green beans in a single layer on your food dehydrator
trays.
6. Set the food dehydrator to a temperature between 125°F (52°C) and
130°F (54°C).
7. Dry the green beans for 6 to 8 hours until they are tough and brittle,
rotating the dehydrator trays as recommended by the manufacturer.
8. Cool the beans then store in an airtight plastic or glass container in a
cool, dry location.
Candied Pineapple Slices
Ingredients:
1 large ripe pineapple
2 cups water
1 cup light corn syrup
1 cup granulated sugar
Instructions:
1. Choose a ripe, unbruised pineapple then remove the skin and core.
2. Cut the pineapple into strips about ½-inch thick.
3. Whisk together the water, corn syrup and sugar in a medium saucepan
equipped with a stainless steel blanching basket.
4. Bring the mixture to a boil then add the prepared fruit.
5. Reduce the heat and simmer for 5 to 10 minutes then drain the
pineapple.
6. Rinse the pineapple in cool water then spread the slices in a single
layer on your dehydrator trays.
7. Dehydrate the pineapple for 12 to 16 hours at a temperature of 135°F
(57°C) – turn the slices after 8 hours to make sure they dry evenly.
8. When the pineapple slices are firm and chewy, cool them then store in
an airtight plastic or glass container in a cool, dry location.
Spiced Carrot Chips
Ingredients:
4 large carrots
1 tablespoon coconut oil, melted
1 teaspoon ground cinnamon
¼ teaspoon salt
Instructions:
1. Rinse the carrots in cool water then peel them and slice into ¼-inch
slices.
2. Place the carrots in a mixing bowl then add the coconut oil, cinnamon
and salt.
3. Toss the carrot slices to coat then spread in a single layer on your
dehydrator sheets.
4. Dehydrate the carrots for 6 to 12 hours at a temperature of 125°F
(52°C) to 135°F (57°C).
5. When the carrot slices are firm and chewy, cool them then store in an
airtight plastic or glass container in a cool, dry location.
Simple Dehydrated Strawberries
Ingredients:
2 quarts fresh strawberries
2 cups water
1 cup light corn syrup
1 cup granulated sugar
Instructions:
1. Clean the strawberries then remove the stems and slice them to ¼-
inch thick.
2. Whisk together the water, corn syrup and sugar in a medium saucepan
equipped with a stainless steel blanching basket.
3. Bring the mixture to a boil then add the prepared strawberries.
4. Reduce the heat and simmer for 5 to 10 minutes then drain the berries.
5. Rinse the strawberries in cool water then spread the slices in a single
layer on your dehydrator trays.
6. Dehydrate the strawberries for 6 to 12 hours at a temperature of 130°F
(54°C) – turn the slices after a few hours to make sure they dry
evenly.
7. When the strawberry slices are firm and chewy, cool them then store
in an airtight plastic or glass container in a cool, dry location.
Unsweetened Dried Cranberries
Ingredients:
1 lbs. frozen whole cranberries, thawed
Instructions:
1. Wash the cranberries then cut them in half.
2. Spread the cranberries in a single layer on your dehydrator trays.
3. Dehydrate for 18 to 24 hours at a temperature of about 100°F (38°C)
until chewy.
4. Use the cranberries in your preferred recipe or enjoy them plain.
Candied Ginger
Ingredients:
Fresh ginger roots
Water, as needed
Granulated sugar, as needed
Instructions:
1. Peel the ginger then cut it into thin slices or chunks.
2. Place the ginger in a medium saucepan and pour in enough water to
cover it.
3. Add an equal amount of sugar then bring to a boil.
4. Reduce the heat and simmer for about 45 minutes then drain off the
syrup, reserving it.
5. Measure out the ginger then add it back to the saucepan.
6. Add an equal amount of sugar along with 2 tablespoons of the
reserved syrup for every cup of prepared ginger.
7. Bring the ginger to boil over medium heat then reduce heat slightly
and simmer until all of the liquid cooks off.
8. Stir the ginger frequently, boiling it until the sugar separates and dries.
9. Remove the pan from the heat then spread the ginger slices on your
dehydrator trays.
10. Let the ginger cool then store in glass jars, sealed tightly
with the lids.
Dehydrated Sweet Potato Chips
Ingredients:
2 large sweet potatoes
Ice water bath
1 tablespoon fresh lemon juice
Ground cinnamon (optional)
Salt (optional)
Instructions:
1. Wash and peel your sweet potatoes then cut them into ¼-inch slices.
2. Soak the slices in an ice water bath while you bring a large pot of
water to boil.
3. Add the sweet potato slices to the boiling water and blanch for 5
minutes.
4. Immediately drain the sweet potatoes and run cool water over them.
5. Stir the lemon juice into your ice water bath then add the sweet potato
slices.
6. Once the slices are completely cooled, drain them and spread them in
a single layer on your food dehydrator trays.
7. Dry for 10 to 12 hours at 125°F (52°C) until crisp then let the slices
cool.
8. Sprinkle the chips with ground cinnamon and/or salt then store in
airtight containers.
Dried Cherries
Ingredients:
1 to 2 lbs. sweet or tart cherries
Instructions:
1. Wash your cherries thoroughly then remove the pits and cut them in
half.
2. Spread the cherry halves on your food dehydrator trays in a single
layer.
3. Dry at 165°F for 2 to 3 hours then reduce the temperature to 135°F
(57°C).
4. Let the cherries dry until they are leathery but still a little sticky –
about 8 to 10 hours.
5. Use the dried cherries in your favorite recipe or store them in airtight
containers.
Dried Cinnamon Apple Slices
Ingredients:
4 to 5 lbs. fresh ripe apples
2 to 3 tablespoons ground cinnamon
Instructions:
1. Wash the apples thoroughly then peel and core them.
2. Cut the apples into ¼-inch slices then toss with cinnamon.
3. Spread the apple slices in a single layer on your food dehydrator
sheets.
4. Dry the slices for 6 to 8 hours at 135°F (57°C) until leathery and dry.
5. Cool the slices for several hours then store in an airtight container in a
cool, dark location.
Sweetened Dried Mango Slices
Ingredients:
5 medium ripe mangos
4 tablespoons fresh lemon juice
1 tablespoon raw honey
Instructions:
1. Whisk together the honey and lemon juice in a small bowl until the
honey dissolves.
2. Peel the mangos and remove the pits then slice the flesh into ¼-inch
thick slices.
3. Toss the mango slices in the honey mixture then drain completely.
4. Spread the slices on your food dehydrator trays in a single layer.
5. Dry the mango slices for 10 to 12 hours at 135°F (37°C).
6. Cool the slices completely then store in airtight containers in a cool,
dark location.
Teriyaki Beef Jerky
Ingredients:
2 ½ to 3 lbs. boneless beef sirloin
Salt and pepper to taste
¼ cup low-sodium soy sauce
¼ cup light brown sugar, packed
2 tablespoons liquid smoke
1 teaspoon cider vinegar
Instructions:
1. Whisk together the soy sauce, sugar, liquid smoke and cider vinegar
in a mixing bowl.
2. Trim the fat from the beef and cut it into ¼-inch thick strips.
3. Season the beef with salt and pepper to taste then add to the bowl with
the marinade.
4. Toss to coat then cover with plastic and chill for 24 hours.
5. Spread the meat slices on your dehydrator trays in a single layer.
6. Dry for 4 hours at 145°F (63°C) until it is dried but still tender and
chewy.
7. Cool the jerky completely then store in airtight containers in a cool,
dark location.
Soy Marinated Salmon Jerky
Ingredients:
1 lbs. boneless salmon fillet
Salt and pepper to taste
½ cup apple cider vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons paprika
½ teaspoon garlic powder
Instructions:
1. Freeze the salmon for about 30 minutes until it is firm.
2. Meanwhile, whisk together the apple cider vinegar, soy sauce, and
lemon juice in a mixing bowl.
3. Add the paprika and garlic powder then stir well.
4. Season the salmon with salt and pepper to taste then remove the skin.
5. Slice the salmon into ¼-inch thick strips then place them in a bowl or
glass dish.
6. Pour in the marinade, turning to coat, then cover with plastic and chill
for 12 hours.
7. Drain the salmon slices and place them on paper towels to soak up the
extra liquid.
8. Spread the salmon slices on your dehydrator trays in a single layer.
9. Dry for 3 to 4 hours at 145°F (63°C) until it is dried but still tender
and chewy.
10. Cool the salmon jerky completely then store in airtight
containers in a cool, dark location.
Dried Cranberry Oat Bars
Ingredients:
1 cup whole oat groats
1 cup raw sunflower seeds
1 cup raw walnut halves
1 cup dried cranberries
½ cup whole flaxseed
½ cup raw sesame seeds
2 tablespoons coconut oil
1/3 cup raw honey
¾ cups ground flaxseed
1 cup pitted Medjool dates, chopped
Instructions:
1. Place your groats, sunflower seeds and walnuts in separate bowls.
2. Pour in enough water to cover the ingredients then soak overnight.
3. Drain the bowls then place the groats in a food processor and blend
into a damp powder.
4. Add the sunflower seeds and walnuts then pulse until ground.
5. Transfer the ingredients to a mixing bowl and stir in the cranberries,
whole flaxseed and sesame seeds.
6. In a separate bowl, whisk together the coconut oil, honey and ground
flaxseed.
7. Transfer the mixture to a food processor and add the dates.
8. Blend until thick and well combined then pour into the mixing bowl
with the other ingredients and stir well.
9. Spread the mixture on a lined dehydrator tray as evenly as possible.
10. Use a knife to score the mixture in 3-by-3-inch squares.
11. Dehydrate for 2 hours at 145°F (63°C) then reduce
temperature to 125°F (52°C) and dry for 8 hours or overnight – turn
the bars once halfway through.
12. When completely dried, cut the mixture into bars and store
in airtight containers.
Dried Vanilla Spiced Granola
Ingredients:
2 cups whole almonds, raw
1 ½ cups walnut halves, raw
½ cup raw pumpkin seeds
8 pitted Medjool dates
2 tablespoons raw honey
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Instructions:
1. Place the almonds, walnuts, and pumpkin seeds in separate bowls.
2. Cover with water and soak for 6 hours then drain completely.
3. Soak the dates in water for 15 minutes just before using.
4. Combine the dates, honey, vanilla extract, cinnamon and nutmeg in a
food processor.
5. Blend the ingredients into a paste then transfer to a bowl.
6. Combine the soaked nuts and seeds in the food processor and pulse to
chop.
7. Stir the chopped nut mixture into the blended date mixture until well
combined.
8. Spread the mixture onto your dehydrator trays as evenly as possible.
9. Dehydrate at 115°F (46°C) for about 18 to 20 hours until dried and
crunchy.
10. Break the granola into chunks and store in a glass jar.
Simple Dehydrated Crackers
Ingredients:
2 cups ground flaxseed
1 cup whole flaxseed
1 cup raw sunflower seeds
½ cup raw sesame seeds
2 2/3 cups water
1 teaspoon dried Italian seasoning
1 teaspoon salt
Instructions:
1. Combine all of the ingredients in a large mixing bowl.
2. Stir until thoroughly combined then spread the mixture on dehydrator
sheets lined with parchment.
3. Dry the mixture at 120°F (49°C) for 1 hour then reduce heat to 105°F
(40.5°C).
4. Let the crackers dry until they start to harden (about 4 hours) then use
a sharp knife to score the mixture into square crackers.
5. Continue drying the cracker mixture for another 8 hours or so until
they hold their shape.
6. Break the crackers apart along the scored line then place them on
unlined dehydrator trays.
7. Continue to dry for another few hours until the crackers are
completely dry.
8. Cool the crackers completely then store in airtight containers.
Dehydrated Maple Oat Granola
Ingredients:
2 cups old-fashioned oats
½ cup raw walnuts, coarsely chopped
½ cup dried cherries, chopped
¼ cup raw sunflower seeds
3 tablespoons pure maple syrup
2 tablespoons coconut oil
½ teaspoon almond extract
¼ teaspoon salt
Instructions:
1. Combine all of the ingredients in a large mixing bowl and stir until
well combined.
2. Spread the mixture onto your dehydrator trays as evenly as possible.
3. Dehydrate at 115°F (46°C) for about 5 to 6 hours until dried and
crunchy.
4. Cool the granola then break it into chunks and store in a glass jar.
Dehydrated Almond Cherry Granola Bars
Ingredients:
1 cup whole oat groats
1 cup raw almonds
1 cup raw pumpkin seeds, hulled
1 cup dried cherries
1 cup whole flaxseed
2 tablespoons coconut oil
½ cup raw honey
½ cup ground flaxseed
¼ cup raw sesame seeds
1 cup pitted Medjool dates, chopped
Instructions:
1. Place your groats, almonds and pumpkin seeds in separate bowls.
2. Pour in enough water to cover the ingredients then soak overnight.
3. Drain the bowls then place the groats in a food processor and blend
into a damp powder.
4. Add the sunflower seeds and almonds then pulse until ground.
5. Transfer the ingredients to a mixing bowl and stir in the cherries and
whole flaxseed.
6. In a separate bowl, whisk together the coconut oil, honey, ground
flaxseed and sesame seeds.
7. Transfer the mixture to a food processor and add the dates.
8. Blend until thick and well combined then pour into the mixing bowl
with the other ingredients and stir well.
9. Spread the mixture on a lined dehydrator tray as evenly as possible.
10. Use a knife to score the mixture in 3-by-3-inch squares.
11. Dehydrate for 2 hours at 145°F (63°C) then reduce
temperature to 125°F and dry for 8 hours or overnight – turn the bars
once halfway through.
12. When completely dried, cut the mixture into bars and store
in airtight containers.
Conclusion
Hopefully by now you have a thorough understanding of what
dehydrated food is and how to prepare it. It should be clear to you that food
dehydration is very simple, as long as you follow a few basic rules. If you
are ready to try food dehydration for yourself then simply buy a food
dehydrator and give some of the recipes in this book a try!
