Food dehydrators are an essential tool for any prepper's kitchen. By removing moisture, these handy appliances allow you to stockpile nutritious dried foods that will remain edible for years to come. Read on to learn everything you need to know about food dehydrators including how they work, tips for choosing the right model, and how dried foods can enhance your emergency preparedness.

What is Food Dehydration?

Food dehydration is the process of removing moisture from food to prevent spoilage and extend shelf life. When done properly, drying food inhibits the growth of bacteria, yeasts, and mold by depriving them of the water needed to thrive.

Dehydrated foods take up far less storage space than their fresh or canned counterparts. They are lightweight, compact, and easy to tuck away in your pantry or bug out bag. Dehydration also allows you to conveniently stockpile nutrient-dense foods to sustain you and your family in an emergency when access to fresh groceries is limited. The prolonged shelf life, portability, and nutritional value retained in dried foods make them an ideal addition to any prepper's emergency food supply.

A food dehydrator uses a controlled, low-level heat source combined with continuous airflow to gently extract moisture from food over several hours. The warm temperature speeds evaporation while the constant air circulation carries away humid air and prevents the growth of harmful bacteria.

Benefits of Dried Foods

Shelf-stable at room temperature for 1-5 years or longer
Retain up to 97% of original nutritional value
Easy to transport and require no refrigeration
Customizable with spices, herbs, flavorings
Avoid preservatives used in store-bought dried food

Foods That Can Be Dehydrated

Nearly any food with sufficient moisture content can be dried, including:

Fruits: apples, bananas, berries, mangoes, pineapple, etc.
Vegetables: carrots, potatoes, mushrooms, tomatoes, peppers, etc.
Meats and proteins: beef, chicken, turkey, fish, jerky, eggs, etc.
Herbs and spices: basil, oregano, garlic, cinnamon, etc.
Dairy: yogurt, cheese, butter, sour cream, etc.

Tips for Successful Dehydration

Slice food uniformly thin, no more than 1⁄4-1⁄2 inch thick
Pre-treat fruits in lemon juice, fruit juice, or other acidic solutions to prevent browning
Rotate trays and check food frequently to prevent over-drying
Allow foods to fully cool before storage to avoid condensation
Use oxygen absorbers in airtight containers to remove remaining moisture

Types of Food Dehydrators

There are several styles of food dehydrators to choose from:

Stackable: Removable trays allow you to expand drying capacity. This is ideal for large batches or limited counter space. However, stacking trays can restrict airflow.
Box: Basic box shape with door or sliding trays. Box style units often have the most interior space for drying bulky foods. But heat and airflow may be uneven.
Convection: Built-in fan circulates air for fast drying. Convection models dry foods quickly and evenly but tend to be noisy and use more electricity.
Solar: Harness power of the sun to dry food. Great off-grid option but reliant on sunny weather and limited drying capacity.
Commercial: Very large units for big batches and continuous use. Commercial dehydrators offer heavy-duty construction but higher cost and excessive for home use.

Tips for Purchasing a Dehydrator

Look for models with the following features:

Sufficient drying area and wattage for your needs
Adjustable thermostat with wide temperature range
Timer for unattended drying
Double wall insulation for efficiency
Durable, BPA-free trays that are easy to clean
High-quality construction and materials

How to Use a Food Dehydrator

Using a food dehydrator takes a bit of practice, but following these basic steps will help you get started:

Prep

Wash, peel, core, seed, and slice food into thin, uniform pieces
Place prepared pieces in a single layer on dehydrator trays without overcrowding
Set thermostat to the recommended temperature for each specific food

Process

Check food frequently and rotate trays periodically for even drying
Test for doneness; food should be dry and leathery with no moisture inside

Finish

Allow food to fully cool before transferring to airtight storage containers
Use oxygen absorbers or desiccant packs to remove any residual moisture

Storing Dehydrated Foods

To maximize shelf life of dried foods:

Store in airtight, food-grade containers like mason jars or mylar bags
Use oxygen absorbers to remove remaining moisture
Keep containers in a cool, dark place between 50-70°F
Avoid temperature fluctuations that can introduce moisture
Label contents and date for easy identification
Expect 1-5 year shelf life if stored properly

Here are some more specific tips for prepping common dehydrator ingredients:

Fruit Prep Tips

Wash thoroughly and peel waxy skin if needed
Remove cores, stems, and pits
Slice 1⁄4 to 1⁄2 inch thick or cut into circles
Pre-treat with acidic solution to prevent browning
Arrange in single layer without overlapping

Vegetable Prep Tips

Wash well and peel waxy skins if needed
Trim ends; remove cores, seeds, etc.
Cut into thin, consistent slices or coins no more than 1⁄2 inch thick
Blanch tough veggies like broccoli before dehydrating
Spread in a single layer on trays

Herbs and Spices

Rinse herbs and pat dry with a towel
Remove thick herb leaves from stems
Spread leaves evenly without overlapping
Use low temperatures for delicate seeds and spices
Crush dried herbs before storage to release flavors

Meat and Jerky

Use lean cuts of meat and trim excess fat
Slice meat across the grain into 1⁄8 to 1⁄4 inch strips
Marinate strips in your favorite jerky marinade
Pat off excess marinade before dehydrating
Dry at 155-160°F, checking often until firm with no moist spots
Test doneness by tearing strips - they should crack but not snap

Dehydrating Food for Emergency Preparedness

Dried foods are the perfect addition to your emergency stockpile. Here’s how to leverage dehydration for disaster preparedness:

Excellent for bug out bags, 72-hour kits, and food storage
Extremely lightweight and compact for portability
Tailor dried foods to your tastes and dietary preferences
Rotate and replenish dehydrated supplies to keep them fresh
Hone your skills now before you need them

Shelf Stable Nutrition

Dried foods retain most vitamins and minerals
Prioritize nutrient-dense fruits, veggies, nuts, meats
Avoid overly processed ingredients
Make nutritious powders from vegetables, herbs
Supplement with oils or supplements for healthy fats

Food Selection Tips

Focus on calorie-dense foods like nuts, oils, and proteins
Dehydrate favorite recipes for quick, customized meals
Include comfort foods like dried fruit rolls, jerky
Accommodate special diets like vegan, paleo, keto, etc.
Make versatile single-ingredient foods to mix and match

Water Storage

Dried foods require water for reconstitution
Store at least 1 gallon per person per day
Identify backup sources of potable water
Know how much water your household needs
Rotate water stockpile to keep it fresh

Power Options

Solar dehydrators need no electricity
Have alternate cooking methods like camp stoves
Consider a generator for short-term outages
Maintain fuel supplies and test generators regularly
Get familiar with cooking dried foods over a fire

Additional Supplies

Store spices, herbs, salt, pepper, and flavorings
Stock up on portable cooking tools and utensils
Don’t forget manual can openers, foil, plastic bags
Use mylar bags and oxygen absorbers for long-term storage
Have durable buckets or boxes for organized storage

Whether you’re prepping for a power outage, natural disaster, or civil unrest, dried foods prepared in a quality dehydrator will provide nutritious, lightweight sustenance to see you through hard times. With the right techniques and supplies, you can stockpile a diverse pantry of dehydrated provisions tailored to your family's unique needs and tastes.

Rehydrating Dried Foods

When it's time to eat your dried provisions, you'll need to rehydrate them by adding water. Here are some tips:

Use hot water to decrease rehydration time
Most fruits and veggies have a 1:1 ratio of water to dried food
Meats, beans, and thicker produce may need more water
Submerge food in water and let sit for 2+ hours until plump
Avoid sogginess by draining excess water as needed
Rehydrate only what you plan to eat within a few days

Conclusion

A good food dehydrator is invaluable for any prepper. Dehydrating your own long-lasting foods takes your self-reliance to the next level while cutting down on store-bought survival rations. With the ability to create nutritious dried fruits, vegetables, meats, herbs, and more, you can customize your stockpile to suit your household's preferences and dietary needs. Investing in a quality dehydrator now allows you to hone your skills and build your dried food reserves before an emergency strikes. So equip your kitchen, get drying, and take charge of your food security. With a well-stocked pantry of dehydrated provisions, you can nourish and sustain your loved ones no matter what the future holds.

What Is a Food Dehydrator?