The Dehydrator

How to complete The Dehydrator

Drying your own food concentrates flavor and hands you control over the salt, sugar, and preservatives that store versions pile on. Apple rings, beef jerky, or basil for the spice rack all come down to the same craft: low heat, steady airflow, and patience.

1. Choose one item and slice it thin and even, because uneven pieces dry at different rates and trap moisture.
2. For jerky, trim the fat and marinate; for fruit, dip in lemon water to stop browning; for herbs, just rinse and pat fully dry.
3. Set the dehydrator low (roughly 125-135F for produce, 160F for meat) or use an oven on its lowest setting with the door cracked.
4. Spread pieces in a single layer with space between them, and rotate the trays partway through.
5. Pull each piece when it's leathery and bends without snapping or weeping moisture, not rock hard.

Tips

• Fat turns rancid fast, so trim jerky aggressively and store it cool.
• Herbs are done when they crumble; keep them whole and crush only at cook time to save the oils.
• Condition dried fruit in a sealed jar for a few days, shaking daily, before long storage.

What counts as done

You have a finished batch of dried fruit, jerky, or herbs that you made and sealed away.