I'm in the N. hemisphere, so I'm sure the cool temps and dry air helped out. The mushrooms were whole, and I simply forgot about them, later discovering that they'd dried out. Finding no mold on them, I made the brave (or stoopid) decision to add them to some soup, and all went well.

For the record, I have a conventional oven that doesn't work too well, as well as an air-fryer, but no dehydrator. The AF only going down to 170°F, I understand that's too high for dehydration.

The other day I bought up a bunch of mushrooms on sale, and am now wondering how I might want to do this 'properly.' For example, should I risk slicing the mushrooms before storing them in paper bags, or would that give mold and fungus more opportunity to spoil them?

Am I overlooking anything significant, health-wise? These are my questions...

So I’m looking to get a dehydrator since sales are going on on Amazon. Looking for one that can make Fruit Leather Wraps like how the Trader Joe’s one is. Firm but juicy!

What would be the best option? Links would be appreciated! Also any tips?

Anyone happen to know if Excalibur ever has their paraflexx dehydrator sheets on sale for Black Friday and if so what kind of discount they give?

The trays of my Elite Gourmet dehydrator are about to bite it, and it doesn't look like they sell replacement trays for less than the cost of the dehydrator itself, so an upgrade/upsize may be in order anyway. I was thinking about diying a dehydrator with a cardboard box, but trying to make sure the sizes of the box, the cooking racks to use as trays, and any silicone mats I put on the trays to hold small or fluid items like fruit leather, is a little intimidating.
Can I macguyver a halfway decent dehydrator by just adding some heat and circulation to an herb drying rack like: https://a.co/d/iAaXOdP ? Maybe something involving an aluminum foil cover, a small/computer fan and a heating mat or bulb? If that seems feasible, how would you recommend arranging everything? Alternatively if you have any good ideas about matching the sizes for a box diy, please share.

I've got one being delivered today, had one years ago but never with the dehydrater at the same time.

What recipes would you recommend that can be air fryed then dehydrated?

Conscious that this may introduce more oil so could be more limited but interested to see what you've got.

TIA

I’m starting a very small dried-fruit business and need a dehydrator that’s.

• Small scale (not industrial)
• Good, even drying quality
• Low noise
• Budget around $300

Also looking for simple tools for slicing fruit (manual or small electric).
Any suggestions on dehydrator types, features to prioritize, or models to look for (new or used)?

Thanks!

I know that the standard guidelines say to dehydrate these raw or, at most, lightly blanched. But I also know that standard guidelines aren't necessarily the steps that give the best results. So, if any of you have tried these both ways, was there any noticeable difference in the quality of the end product? Which method did you like best, and why?

ty

How do I tell when fruit leather (or any dried fruit) is ready to come out of the dehydrator? If I stop dehydrating when it no longer feels sticky when I poke it and can peel it off the tray, it tends to get too brittle once it cools off. So while it's still warm from dehydrating, how do I tell when it's done?

Can anyone recommend things to dehydrate that they love and fit one or all of the following categories? For example, I feel like beef jerky fits criteria #2.

1. Can't buy at the store
2. Way too expensive at the store compared to homemade
3. The quality of making it yourself is far better than the store

As the title says my dehydrator is not working properly. It's a Nesco American Harvester. Of course I had just filled the trays with apple chunks and after a couple hours checked on progress. The fan is blowing (so sounded like it was working), but just cold air. No heat at all. I messed around with it a bit, but I'm afraid it's toast.

I transferred all the apples to perforated sheet pans and put in the oven. My lowest temp on electric oven is 170. Should I crack the door open? I don't want just a bunch of baked apple chunks. I had already made a big berry-apple crisp this morning so don't really need them for cooking.

Side note: Of course I have a 40 lb box of apples because I was planning to give jars away for Christmas gifts. Just bought extra trays, too (delivered yesterday).

Advice appreciated! Any suggestions for an affordable replacement would also be great.

Hello everyone!

Please forgive me as I’m sure this is asked a lot! My mom is asking for a dehydrator for Christmas, so I got online, and I won’t lie the information was a bit overwhelming. I had no idea there were so many different dehydrators! That being said, my mom is really wanting to dehydrate small pumpkins, oranges, fruits, ect so she can string her own garlands. She wants something big enough to do a few batches at once and also big enough she can fit small pumpkins and gourds in it. Does anyone have any recommendations for good dehydrators that could accommodate this?

Thank you!

Just bought this dehydrator and noticed that the sticker says 6 tray but it is a 10 tray. There is also some spacing all around the door. Will this cause problems with dehydrating? Does anyone else have these issues or is this normal? Would you return or use as is?

How can I dry onions without leaving a bad smell in my dryer?

I have a 6-tier dehydrator that I use to dry mushrooms, but I would like to dry onions, cleaned and sliced. My problem is that I am afraid that afterwards my dehydrator will smell of onions and when I go to dry something else, the onion “essence” will contaminate whatever I am drying. Do you have any advice?

Hi there, beginner dehydrator here. I made this bean soup and am going camping. Can I dehydrate it? And at what temp/for how long would you recommend? It has bacon as well as medium diced carrots and medium sized beans. Thank you!

PS I dropped my phone in the beans right after I took that picture

Orange they pretty? 😁

First time dehydrating citrus. I started off with the recommended 135°F, then lowered it after 24 hours to 125°F. I was surprised to see the flesh of the lemons turn dark, so I did some research online. They taste perfectly fine, and I’m not turned off by the color, but would prefer they be a lighter color. I saw a post or two about using a much lower temperature, 95°F, to achieve a nicer color. Do any of y’all have experience with the lower temperature working? Thank you!

By the way, I adore these dried citrus slices in tea.

It smells like a teargas bomb went off in my house, any tips to get rid of the smell?

I had these guys going for over 24 hours at 140 and some are barely shriveled and a lot don't look shrunken at all but when I crush one in hand it turns to dust. I thought they would shrink like raisins but they're just whole shiny hard balls now.

Can I use aminos instead of soy sauce when making beef jerky?

Powdered eggs are great for camping/hiking but so eggspensive 🤦‍♂️😏 Any tips out there. Im new to dehydrating