I have dehydrated food stuffs for decades. I purchased the first dehydrater in 1992 for putting up an abundance of home grown tomatoes, that I wasn’t canning. Too hot to can, so I dehydrated on the back porch, out of the house. I also ground many slices to make ‘instant’ spaghetti seasoning. I moved on to produce on sale: pineapple slices dipped in teriyaki sauce, many purchased mushrooms and hand picked morels (grinding up many others dried for mushroom powder), all sorts of apples, pears, bananas, lemon, orange and lime slices, mango slices (the ataulfo type), papaya slices, yams (baked in the oven first to release the sugars) carrots, zuke slices and shredded zuke, green onions, red, yellow and white onions, all types of bell peppers, apricot puree for fruit leathers, fennel, kale, chives, leeks, broccoli ( not so great) rhubarb, cherries (pitted), strawberries, beef strips with teriyaki to make backpacking jerkey, just to name a few. The old dehydrator still going strong after almost 30 years with the addition of a few more trays. I’ve also dehydrated other herbs and flowers, also.
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