Dehydrating Guidelines

​The proper temperature for dehydrating foods can vary depending on the type of food and the specific result you want to achieve. Generally, the temperature range for food dehydration falls between 125°F (52°C) and 160°F (71°C). Here are some general guidelines for common food categories:

1. Fruits:
   • Temperature: 125°F to 135°F (52°C to 57°C)
   • This low temperature helps retain the color and flavor of fruits.
   • Examples of fruits that dehydrate well:
     1. Apples
     2. Bananas
     3. Berries (strawberries, blueberries, raspberries)
     4. Mangoes
     5. Pineapples
     6. Kiwi
     7. Grapes (to make raisins)
     8. Peaches
     9. Apricots
2. Vegetables:
   • Temperature: 125°F to 145°F (52°C to 63°C)
   • Higher temperatures may be used for some vegetables to shorten drying times.
   • Examples of vegetables that dehydrate well:
     1. Tomatoes (for sun-dried tomatoes)
     2. Bell peppers
     3. Zucchini
     4. Carrots
     5. Onions
     6. Garlic
     7. Mushrooms
     8. Green beans
3. Meat and Poultry (for jerky):
   • Temperature: 160°F (71°C)
   • Higher temperatures are recommended to ensure that the meat is safely preserved.
   • Examples of meats:
     1. Beef (for beef jerky)
     2. Turkey
     3. Chicken
4. Herbs and Spices:
   • Temperature: 95°F to 115°F (35°C to 46°C)
   • Low temperatures help preserve the aromatic compounds in herbs.
   • Examples of herbs and spices:
     1. Basil
     2. Oregano
     3. Thyme
     4. Rosemary
     5. Parsley
     6. Chili peppers (for making chili flakes)
5. Nuts and Seeds:
   • Temperature: 125°F to 140°F (52°C to 60°C)
   • Nuts and seeds can be dehydrated at slightly higher temperatures.
   • Examples of nuts and seeds:
     1. Almonds
     2. Cashews
     3. Walnuts
     4. Pecans
     5. Pumpkin seeds
     6. Sunflower seeds
6. Dairy (for cheese crisps):
   • Temperature: 135°F to 145°F (57°C to 63°C)
   • Higher temperatures are used to melt and dehydrate cheese.
   • Example of dairy:
     1. Cheese for cheese crisps **Do not dehydrate milk
7. Yogurt (for yogurt drops):
   • Temperature: 135°F to 145°F (57°C to 63°C)
   • Similar to cheese, higher temperatures are used to dehydrate yogurt.

 
Other items that you can dehydrate:

1. Grains and Legumes:
   • Rice
   • Quinoa
   • Lentils
   • Chickpeas (for making roasted chickpea snacks)
2. Miscellaneous:
   • Fruit leather (puréed fruit)

It's important to note that some dehydrators have adjustable temperature settings, while others have fixed temperatures. Follow the manufacturer's instructions for your specific dehydrator model.
Additionally, always refer to specific recipes or guidelines for the food you're dehydrating, as different foods may require variations in temperature and drying time. Properly dried foods should be crisp, not leathery or overly brittle, and they should be stored in airtight containers to maintain their quality and shelf life.
Remember that different foods may require different dehydration times and temperatures, so it's essential to follow the specific instructions for each item you're dehydrating. Additionally, proper storage in airtight containers is crucial to maintain the quality of dehydrated foods.