Dehydrated citrus fruit

Dehydrated citrus fruit

Today, I will be working on slicing various kinds of citrus fruit to dehydrate. You can use just one type of citrus fruit, such as all oranges, or you can dehydrate multiple oranges, lemons, limes, and grapefruit, just as I'm doing today. The process is the same for each of these citrus fruit choices. After the fruit is dehydrated, it can be used to flavor iced tea, hot tea, tropical punch, lemonade, etc., and the dehydrated fruit can be eaten as a yummy, healthy snack. The best part is that the only ingredient you'll need is citrus fruit.

Ingredients:

• Citrus fruit: the amount depends on your needs (I am using oranges, lemons, limes, and grapefruit).

Dehydrating citrus fruit

First, you'll need to wash the fruit well under running water. Then thinly slice your oranges, lemons, limes, and grapefruit with a sharp knife, or you can use a mandoline.

Place the citrus slices on the dehydrator trays and leave space between each slice of fruit so that the air can circulate well between each piece of fruit.

Set the dehydrator to 135 to 140 degrees. Begin checking the citrus slices after 2 to 3 hours. It can take as long as 10 to 12 hours before your fruit is fully dehydrated. Some pieces may get done before others. It all depends on the thickness of your sliced fruit. The thinner the fruit is sliced, the less time it will need to be dehydrated.

Once the fruit is dehydrated, take it off the trays and allow each piece to completely cool. Then store the fruit in jars with lids, airtight containers, or Ziploc bags. Use the fruit as needed, and enjoy!

---

© 2025 Olden Oasis

oldenoasis.blogspot.com

Dehydrating mangos

For a healthier snack, why not dehydrate some fresh mangos? Yesterday I water-bath canned, dehydrated, and froze multitudes of mangos. Today I still have the dehydrator going full swing. 

Dehydrating mangos is extremely simple to do. First, you'll need to peel and slice the flesh of the fruit off of the seed. I prefer trying to slice each mango in halves to the best of my ability, because once the mangos are dehydrated they shrink down a good bit.

When dehydrating food of any kind, the dehydrating process dries out all the juices from whatever it is you're preserving.

For pre-treating the fruit, I use lemon juice to soak the mangos in. You will need to use the juice of one lemon for every four mangos that you slice. A lemon produces about ¼ cup of freshly-squeezed lemon juice. That equals about four tablespoons per lemon. Bottled lemon juice can also be used.

You'll want to pretreat the mangos, so that they'll have a good texture when they're finished dehydrating. Pre-treating also prevents bad bacteria from forming while the mangos are dehydrating, plus it keeps the fruit from turning an ugly brown color.

So, after you have peeled, sliced, seeded, and pre-treated the mangos, it's time to transfer the mango slices to the dehydrator trays. Leave spaces in between the slices and try not to overlap any. The secret to good dehydrating is to never over crowd the trays. 

In between dehydrating times, turn the fruit pieces over. This isn't something that you have to do, but I do it. It seems to even out the drying time.

Set the dehydrator temperature to 145 degrees F and dry for about fourteen hours or longer. Once the fruit is dehydrated to your liking, take the dehydrated mangos from the trays and transfer them into Ziploc bags, or some other type of airtight container. I placed mine in vacuum-sealed jars.

Do not worry about over dehydrating. You CAN NOT over-dry foods! The longer you allow your food to dehydrate, the drier it will become, and that means that it can be stored safely and for longer periods. 

To rehydrate the mangos, place the amount that you need in a bowl of hot water, steep for about fifteen minutes. Then drain the water off.

---

© 2025 Olden Oasis

oldenoasis.blogspot.com

Dehydrating broccoli

Most recipes tell you that broccoli will hold its beautiful green color better if you steam the spears for six to eight minutes first. However, that's not how I do mine. I prefer to dehydrate it while it is still at its peak freshness by simply laying it out on my dehydrator trays and dehydrating it. I do nothing more or less than that and it keeps its lovely green color just the same.

How to dehydrate broccoli

First, make sure that the broccoli is washed well. Then separate the florets and chop up the tender part of the stalks.

The florets need to be broken apart so that they'll dehydrate well. Plus, so that your dehydrating trays will close properly.

Place the florets and the stalk pieces onto the trays, leaving spaces in between them. 

Set the dehydrator at 140 degrees F and dry for about eight hours. Some pieces may be ready before eight hours. I always check the trays about midway through and I turn the pieces of broccoli over during that time. Whatever is already fully dehydrated at that time can be taken off the trays and placed inside an airtight container.

When all of your broccoli has finished dehydrating, store it in airtight containers.

Why dehydrate broccoli?

Personally, I like dehydrating broccoli so that I will have it for making different meals during the winter. It's great for using in rice dishes, casseroles, and cream of broccoli soup. 

Plus, dehydrating my broccoli helps me to save on freezer space simply because dehydrating reduces its weight while it still retains all of its nutritional value. 

Now, for those of you who want to know why I chose not to blanch or steam my broccoli first before dehydrating it. There are actually three reasons why I don't steam or blanch broccoli before I dehydrate it. I've found through personal experience that blanching the broccoli florets before drying tends to make them mushy-like (which also makes it messier) and instead of speeding up the dehydrating process, it actually takes longer to dry, plus it changes the overall texture of the broccoli once I rehydrate it to use. 

---

© 2025 Olden Oasis

oldenoasis.blogspot.com

Dehydrated Vegetables and Fruit Chips

Dehydrated Vegetables and Fruit Chips

Snack time can be such a fun time, especially when you've done all the work preparing your dehydrated chips! When I prepare my fruit and vegetable chips, I never peel any of them, and I never remove the seeds (unless I am dehydrating apples, citrus fruits, grapes, or fruit with pits). Why? Both the seeds and vegetable peels are loaded with antioxidants, and they contain digestive fiber. Both are loaded with vitamins, among other needed nutrients. Plus, eating the skins and seeds also helps to improve your metabolism and gut health.

For this recipe, I am using tomatoes, summer squash, zucchini, and butternut squash. I don't soak the slices of tomatoes or any of the squash in citrus juice or citric acid solution. If you're concerned about browning, you can soak yours before dehydrating. My fruit and veggie chips never last long. However, if I was planning to make the chips for a gift or to put them away for long-term storage, I most certainly would go ahead and soak them first.

Of course, if I were dehydrating apples, bananas, pears, etc., I would soak them prior to drying them.

Ingredients:

• 2 to 4 tomatoes, depending on their size

• 2 summer squashes

• 1 zucchini squash

• 1 butternut squash

• Seasoning salt to taste (optional)

Instructions:

Rinse and thinly slice 2 to 4 tomatoes, 2 summer squashes, 1 zucchini squash, and 1 butternut squash. The thinner you slice your vegetables, the crispier they'll be after they've been dehydrated.

 

Sprinkle seasoning salt over the sliced vegetables, to taste.

 

Place the vegetable slices on dehydrating trays, leaving about two inches of space between each piece.

 

Turn your dehydrator on and set the temperature to 140 F. Dehydrate the sliced tomatoes for 12 to 14 hours, and dehydrate the squash for about 8 to 12 hours.

 

I like to check on mine every few hours and flip my chips over about midway through the dehydrating process.

 

You'll need to let your dehydrated chips cool before placing them into a Ziploc bag or any other airtight container. If you don't, the chips will sweat.

---

© 2025 Olden Oasis

oldenoasis.blogspot.com

Peppered beef jerky

If you like spicy jerky, my peppered jerky will be right up your alley. Today, I used lean cut organic Angus beef round steak for this recipe, with a dry rub marinade. The jerky was completely done in about five hours; some of the pieces were done dehydrating in three hours. So you can start the beef jerky early in the morning and it will be done some time before lunch.

Beef jerky is a wonderful meat snack to have on hand. It can simplify your meals when you're going hiking, camping, fishing, traveling, working, or when you're just sitting home relaxing. It's also nice to have on hand should the power go off and you get the munchies, but have no way to cook. 

My peppered jerky recipe is very simple to make and the best part is that it doesn't take an entire day to prepare it. 

Ingredients:

• 2 pounds of lean beef, cut into slices (I used round steak)

• 2 teaspoons of cumin powder

• 4 teaspoons of ground black pepper

• 2 teaspoons of cayenne pepper

• 1 teaspoon of smoked paprika

• 2 teaspoon of garlic flakes

• 2 teaspoons of onion powder

• 2 teaspoons of seasoning salt

• 2 teaspoons of mesquite seasoning

Instructions:

In a spice bowl, combine all the seasonings. Season both sides of the beef well, then rub the seasonings into it. Allow the meat to marinate for at least thirty minutes to one hour.

Trim any fat off the round steak. Slice the meat into the size pieces that you want your jerky to be. I cut mine into fairly big strips because once the meat has been dehydrated it will shrink. This step can be done before you season the meat. Today I did it afterwards.

Place the beef on the dehydrator trays. Space the pieces out and do not overlap any of them.

Set the dehydrator temperature to 160-180 degrees F. After three hours have passed, begin checking the beef jerky. Flip the pieces over if needed. Some of my jerky was completely done in three hours, while the rest needed more time to finish. 

The jerky should still be somewhat bendable, but the meat should all feel dried to the touch. The internal temperature of the jerky should be read at 160 degrees F with a meat thermometer when it's finished. If you are using a thicker cut of beef, the dehydrating time will be longer. 

Transfer the peppered beef jerky into an airtight container when it's done. The jerky will keep for about two months and longer if it's kept in the freezer, or vacuum sealed.

---

© 2025 Olden Oasis

oldenoasis.blogspot.com

Pork Loin Jerky

Pork Loin Jerky

Although I used pork loin chops to make homemade jerky this weekend, you can prepare jerky using lean cuts of beef, chicken, turkey, duck, and venison using my recipe. You'll just need to make a jerky marinade using tomato paste, water, apple cider vinegar, soy sauce, seasoning salt, molasses, mustard, freshly ground black pepper, onion, garlic, cayenne pepper, and smoked paprika. Then follow each step pretty much in the same fashion as I do my pork jerky.

Ingredients:

• 8 to 10 pork loin chops

Marinade Ingredients:

• 1 (6-ounce) can of tomato paste

• 1 cup of water

• 2 tablespoons of apple cider vinegar

• 1/4 cup of soy sauce

• 1/4 cup of molasses or honey

• 2 teaspoons of yellow mustard

• 1 teaspoon of seasoning salt

• 4 teaspoons of freshly ground black pepper

• 2 tablespoons of onion powder

• 2 teaspoons of garlic powder

• 1 tablespoon of cayenne pepper powder or flakes

• 1 1/2 tablespoons of smoked paprika

Instructions:

In a large container, add 1 (6-ounce) can of tomato paste, 1 cup of water, 2 tablespoons of apple cider vinegar, 1/4 cup of soy sauce, 1/4 cup of molasses, 2 teaspoons of yellow mustard, 1 teaspoon of seasoning salt, 4 teaspoons of freshly ground black pepper, 2 tablespoons of onion powder, 2 teaspoons of garlic powder, and 1 tablespoon of cayenne pepper powder or flakes. Stir the marinade well. Set aside.

Now, using a cutting board and a sharp steak knife, try to cut each pork loin into 1/4-inch-thick strips. The pork strips should be cut about 1½ to 2 inches wide. Try to cut each strip into even-sized pieces. Trim as much fat off the meat as possible.

Add the strips to the container with the marinade. Using a fork or your hands, flip the pork pieces in the sauce. Try to evenly coat each piece in the sauce. (Every few hours, you'll want to flip the pork strips over, or you can double the marinade sauce recipe so that you can skip flipping them.)

Now, transfer the container to your refrigerator and allow the pork strips to marinate for ten hours or up to 24 hours.

After the pork strips have marinated for several hours, transfer them to your dehydrator trays. I also sprinkled more black pepper on each side of my pork strips. This is completely optional. (I add more because I am a pepper fanatic.)

Dehydrate at 160 degrees for about 8 to 12 hours. Each dehydrator is different, so you'll want to check on your jerky every few hours.

Allow your jerky to completely cool, then, for long-term storage, place the jerky in Mason jars and vacuum seal them, or place the jerky in freezer bags and store it inside your freezer. Otherwise, if you're making it to have for snacks right away, just place your jerky in an airtight container or Ziploc bags.

Note:

About midway through dehydrating the jerky, I generally flip each piece over. Doing this helps speed up the dehydrating process.

To test for doneness, your jerky will slightly crack but not break when you do the bend test. It should not be moist, squishy, or soft.

---

© 2025 Olden Oasis

oldenoasis.blogspot.com

Homemade Zucchini Jerky

Zucchini Jerky

If you haven't ever considered making zucchini jerky, I hope that you will try my recipe for it at least once. It's such a delicious snack to have on hand. Plus, it's so nutritious!

Ingredients:

• Zucchinis (about 4-6, depending on their size)

• 4 tablespoons of vegetable, beef, or chicken bouillon granules or powder

• 2 tablespoons of liquid smoke

• 1/4 cup of water

• 1 teaspoon of onion powder

• 1 teaspoon of garlic powder

• 1/4 teaspoon of smoked paprika

Instructions:

In a large saucepan, add 4 tablespoons of beef bouillon granules or powder, 2 tablespoons of liquid smoke, 1/4 cup of water, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/4 teaspoon of smoked paprika. Bring the mixture to a boil, then turn off the burner. Stir well. Set aside.

Wash and scrub the zucchini well. Slice into half-inch slices lengthwise. Then place the slices in the marinade. Try to get as much of the marinade on each slice. Marinate for a few hours.

I don't cook my zucchini in the marinade, but you can if that's what you prefer to do.

Place the marinated zucchini on your dehydrator trays. Dry at 125 to 135 degrees or until the pieces of jerky are crispy. I generally let mine dehydrate for about 10 to 12 hours.

Store your zucchini jeky in an airtight container.

---

© 2025 Olden Oasis

oldenoasis.blogspot.com

Food Preserving Off-Grid Method For Air Dehydrating Produce

Food Preserving Off-Grid Method For Air Dehydrating Produce

Although I own different types of electric dehydrators, at the present time I am using a huge 8-tier hanging mesh air dehydrator to dehydrate over 10 heads of cabbage and 8 pounds of jalapeno peppers.

Several weeks ago, I started out using my electric dehydrators, but it was taking me forever to dry the cabbage that way. The trays weren't big enough for the amount of cabbage and peppers that I had to dehydrate. Plus, it was also heating the inside of my house during triple-digit temperatures, and the electric dehydrators were using a ton of excess energy.

The mesh dehydrator doesn't heat up my home, nor does it use electricity. In fact, it takes up no indoor space at all. That's because it's hung up outdoors in a shaded location where it receives an ample amount of fresh air, and it's also underneath a roof. So should there be a downpour, the food will still be safe and not spoil.

The mesh air dehydrator that I prefer using has each tray area completely sealed off with zipper closures. The material is made out of heavy-duty mesh and has ultra fine holes, which allows plenty of air to go through it, but zero bugs can. So it keeps whatever I am dehydrating safe and bug free.

Considering humidity and the hours of sunlight that your location receives during the day is important when it comes to preserving food using hanging mesh air dehydrators, drying racks, and drying screens. But I have found that some foods lose their flavor if they're out directly under the scorching sun. So I prefer to use the wind to my advantage. (Air dehydrating food underneath a breezeway is perfect.)

Air-dehydrating food in shaded areas can be an efficient, cost-effective, and health-friendly choice. Plus, if it's windy, your food will dry a lot faster because wind plays a crucial role in food dehydration.

How do you air-dry food in the winter without having to use electricity?

Using any off-grid method to dehydrate food is fairly simple, regardless of what season it is. Below are six different but effective ways to dehydrate food without using electricity.

1. Hang a mesh air dehydrator indoors and use a small USB fan with a USB solar panel to power it. Turn on the fan and face it towards the air dehydrator. Of course, you can use a regular fan, or a heater fan, but that kind of defeats the purpose of using zero electricity.

2. Place the food on trays and place them on the back dash of your car. The sun will do all the work for you free of charge!

3. Place your food and herbs on dehydrating screens near a heat source inside your home. Dehydrating food near a wood stove works beautifully.

4. Using an outdoor solar dehydrator

5. Using an enclosed porch and wide window frames.

6. Using a needle and thick thread, string your peppers, beans, etc. Then hang the strings of food up on hooks around in your kitchen, enclosed porch, dining room, etc.

Reasons to consider air-dehydrating food

1. It requires zero electricity. So, it helps conserve energy, and conserving energy is cheaper for your wallet. So that's cost-efficient.

2. It's healthy for you. Plus, it's simple to do.

3. There's no refrigeration involved in storing your food. So again, there's no electricity required.

4. It requires no canning, which again not only saves on electricity, but also it saves you time and money.

5. Once your food is finished dehydrating, it will require less space in your home to store it.

6. When properly vacuum sealed in jars, dehydrated foods will keep up to ten to twenty-five years and some will keep beyond that, depending on the type of food it is.  

Food storage is a crucial part of emergency preparedness, and in a bad scenario such as an ice storm, power outages, wartime, etc dehydrated food is safe to eat without having to do much, if anything, to it. Plus, if you're able to grow your own produce and air dehydrate it's purely self-sustainable and you're not having to rely on technology, grocery stores, or anyone else. Self-sufficiency is an awesome thing.

---

© 2025 Olden Oasis

oldenoasis.blogspot.com