A tip for the mesh with the hole in the center: Use a jar funnel over your jar, place the whole tray over top of it, then brush the dried food into the funnel. Works like a charm. I use a silicone brush to get any bits stuck in the mesh.
I did several rounds of mushrooms and powdered them and now I can use that with a white sauce in the place of the can of cream of mushroom soup in my green bean casserole as well as other casseroles. I am so happy!
Place a wet dish cloth next to your chopping board, close to the onions… the enzymes in onion are attracted to moisture, so it will help absorb the enzymes in the air, and stay away from your eyes!! I chop a lot of onions, and it works perfectly!!
I got a 50lb bag of shallots in food CoOp about 5 months ago -they last a long time-I’ve worked my way thru them but still have a bunch-sprouting now-& they’ve been in my hot garage😱. Love shallots-a little more difficult to peel tho🤪 esp the smaller ones. I shared some but I guess many people aren’t as familiar with shallots🤷♀️but seriously they are so delicious!
I live in an apartment so I found a little hack to help with the smell of onions invading the place. I placed them at my open balcony door and had a fan blowing to the outside.
Shoot I dry outside in Texas heat all the time. Drying time is massively cut down. But, definitely onions, garlic, brussel sprouts which have strong odors.
I have learned so much from you. Thank you for showing us what to do and for teaching us things that save us so much waste and trouble. I appreciate you so much!
Onion tip. I first light an unscented candle next to where I am cutting onions. Helps with watering eyes. I use the long white tapestry candles 🕯. I think that’s what they are called. Great video.
Darcey I went to the craft store several years ago to get my mesh screens and dummie me I cut all of the holes out . Now that I see how you done yours, I made new ones. Love it.
@@ThePurposefulPantry Are you saying that the one I use is not safe ? I didn't understand your reply. Is the one you bought from amazon is safe . If so I will buy them.
Just what I was looking for! I had to harvest my onions because of the nonstop rain, and the tops never did fall over because of this. So, they will not store as long as they should, But I don't want to lose them so this is the ticket! Thanks so much for this and the caramelized onion recipe also.
It's getting harder and harder to find clearance produce now. Our local store just renovated, and I think they got rid of the clearance produce section for bulk produce - just the stuff that is prepackaged.
QUESTION: Can you dry fruits and vegetables at a lower temperature than recommended so they do not discolor so badly? I know it would take a along time for them to dehydrate but that doesn't matter to me. Thanks for you help.
I have been concerned about using my dehydrator on my enclosed back porch due to heat. Sounds like a good idea to perhaps do things at night. I really have no other place to put it that is clean from dust. Have very high winds where I am in the mtns. Thanks for your tips.
Hi Darcy 👋. I found your channel today when I was looking for dehydrator basics. Of course, I subscribed! I watched a few of your videos. The what I wish I knew before I started, and 10 basic firsts. I have a garden with a few herbs that will just go bad unless I store them properly. Dehydrator was delivered today, and I'm so excited to get started! Drying the basil first and hung the parsley. Thank you for the tip about conditioning. I will definitely keep shaking and checking for 5-6 days, because I want to check dryness instead of wasting the food/time and electricity. The basil started turning somewhat brown, so I lowered the temp. Any suggestions?
Thanks for sharing the information. I grew an abundance of onions this year and will be dehydrating some of them. What alternatives work best for making powders?
@@ThePurposefulPantry meaning I don't have a ninja. I hsve a kitchen aid food processor. Will that grind it up well enough or do I need something else?
I don't, but it's easy enough to do. Same as with anything else you're drying - keep it below 115F to keep all the nutrient benefits of having done the sprouting in the first place - it takes longer to dry.
I don't know if it is oke to put a bit rice in the jars for the moisture. We do that in salt jars. 🥴 Did union yesterday, all dark brown. First-time in my new cosori 5 trays round. The temperature i started 52 C and later 35 C. Must tell they came out the freezer. Started outside, later because I was sleepy inside 35 C . Next time I start fresh unions. Tonight or tomorrow morning the garlic 🧄 Today is a wonderful sunny day in The Netherlands South 🌞 have a blessed day
Rice is fine to break up clumps, but it doesn't do much for moisture issues. Onions can get brown because they have naturally occurring sugars that can brown in drying, and lowering your temperature is good!
Watched video on keeping powder from clumping. Could you clarify - if putting tomato powder in electric oven, at what temperature do you set oven? Thanks
I love your videos. I 'm trying to learn how to dehydrate food. My friend gave me a Sweda Food.Dehydrator. But theres no on or off switch or a temperature gage. Looks like you just plug it in. Can I use this. Thank you
Yes. The temperature setting is anywhere from 145F to 160F (60-70C) which will be too hot for herbs, and some delicate fruits (turn brown easily from the sugars over browning), but you can definitely use it.
I'm just finishing watching this video but I was wondering about keeping powders dry I've seen people put in a few grains of salt or a piece of pasta to keep them dry. What do you think?
Those don't keep them dry. They will absorb a tiny amount, but they are there more as an agitator than anything. Dry well, condition the powder, and use moisture absorbers in airtight containers - it's the optimal way to do it. But sure - use rice if you'd like.
I still have not tried powdering the caramelized onions I had dehydrated. Because they never reached the crispy state I’m afraid it’s going to gum up my spice grinder
Sorry so late in replies - clearing out my YT comments and found this. They never get quite crispy like dried onions because the sugars have developed so well - but they do powder.
I have a Nesco I bought about twenty yrs ago in QVC b there is now way to adjust the temperature. Any suggestions on what I can use it for and what I shouldn’t use it for. Never had success with it but only tried once. So then I was just uninspired.
You can use it on fruit and veg - and unless you test it to make sure it gets hot enough - jerky. But I wouldn't do herbs in it as many will lose their flavor being dried too hot.
@@ThePurposefulPantry thank you. I ordered a new one. The professional one that you can adjust temperatures. It will be here next week. Hoping the trays wi be interchangeable.
@@DutchAlaskagirl Looks like it would be something really good have here in CA it is hot and dry most of the summer and we are looking at rolling power outages more than usually this year. So you would use just for herbs ?Thank you!!
Darcey...HELP!!!! Lol...ok ive been dehydrating lots of different things. Im finding that somethings dont seem to ever completely dry...like my New mex chilis and carrots. I finally just threw the carrots out. 🤦🏽♀️...what am i doing wrong. The carrots were frozen and i cut them thinner
@@theonewhomjesusloves7360 I never turn mine off at night. I either let it run at the same temperature it’s been running on, or I turn it down to 95F. Then I check in the morning, and if it’s not dry I turn it back up. If you only run it for 12 hours during the day and turn it off during the night the food will start to reabsorb moisture
Use an oven (not cost effective). Use an air fryer if you have one (not space effective), dry between screens outdoors and then freeze for a few days before storing (pasteurizing). This isn't effective for humid areas and the screen needs to be very small to keep bugs out.
@@ThePurposefulPantry I live in a small town with a small house and little to no space. I do not use my oven in the summer cause it heats up my house so bad. I have an air fryer but it has limited cook time. I'm struggling to preserve food. I have a tun of ment growing wild. I also have grown tomato's. I wish I had room for more.
@@ThePurposefulPantry you probably mention this and I did not hear it. Could you tell me how much you used by volume or how many shallots, Etc? I'm trying to compare how much you started out with to how you ended up. Thank you in advance
