Dehydrating is an excellent way to preserve your harvest, make healthy snacks, and have fruit and vegetables available in the winter.
I love to have these on hand to put into soups, stews, chilis, and casseroles.
Dehydrating bell peppers is so easy to do! Wash, and peel off any stickers. Slice into 1/2″ thickness. Arrange onto the dehydrator trays (using mesh or fruit roll up trays.) Put lid on. Set temperature to 130 degrees Farenheit. Dehydrate for 14-18 hours. Check the bell peppers to make sure they are completely dry. You’re better off drying for longer than the minimum hours, rather than not having the peppers done completely. If they’re not dried completely, when you store your item, you’ll have spoilage.
Once they've dried, let them sit for 30 min before you put them into your storage container. They are still warm from being in the dehydrator, and thus you’ll get moisture in your container, and again, you’ll have spoilage. Once they're cooled, you can start gathering them for your container. For short term storage, I use plastic bags.
For long term storage, I use glass jars with food grade oxygen absorbers. Don’t forget to date your containers so that you can rotate your food!
I am using a 9-Tray Excalibur Dehydrator with a Timer.
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I love my dehydrator and use it for all types of fruits and veggies. If at all possible, get one with a timer, as it makes a big difference in getting the best results without overdrying your food.
Jar Funnel Basic - amzn.to/3K5ImIP
or Silicone amzn.to/3jLFwy5
Food Oxygen Absorbers
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16 окт 2020
