Dehydrating Foods at Home Dehydrated foods are cost-efficient and easy to store. The low moisture environment is inhospitable to harmful microbes, but significant amounts of Vitamins A and C can be lost during the drying process. Different foods require different temperatures for dehydration, but as a general rule, dehydrate herbs at 95 degrees, vegetables at 125, fruits at 135 and jerkies at 145. Cut foods in a uniform fashion so that drying times are consistent.
Many fruits require an antioxidant to prevent browning.
Vegetables other than tomatoes, peppers and herbs need to be blanched before dehydrating. The most reliable and easiest way to dehydrate food is with an electric food dehydrator. Drying times vary with different produce, but electric dehydrators average 6 hours. Foods can also be dried using an ordinary oven with the door left ajar 2-3 inches, but this can take twice as long as using an electric dehydrator and is less energy efficient. Dehydrated foods should be stored in clean, dry containers away from the light.