Dehydrating food in the oven is another method of food preservation that the aspiring self sufficient homesteader should take the time to learn.
Ever thought about drying your own fruits, veggies, or even making some delicious jerky at home?
Is the fact that you don't have a food dehydrator holding you back from trying?
Well, good news: you can dehydrate food in your kitchen oven. It's simple, relatively quick, and doesn't require extra fancy gadgets.
Everything You Need For Dehydrating Food In The Oven:
- Your kitchen oven (and who doesn't have one of those?)
- An oven thermometer (for keeping things just right)
- Oven-safe trays (to lay out your yummy goods)
- A few blocks of wood or even rolled newspapers (I'll tell you why in a sec!)
- Optional: A small electric fan (but trust me, it helps)
Dehydrating Food In The Oven In 6 Simple Steps
Warm it Up:
Start by setting your oven to its lowest setting, aiming for around 140°F (60°C). Remember, low and slow is our mantra here. Got a broiler unit? Skip using it, or take it out if it's in the way.
Check, Check, Check!:
Place your oven thermometer halfway back on the top tray where it's visible. Every half hour, peek at it to ensure the temperature stays between 140°F and 160°F (60°C-70°C).
Arrange Your Eats:
Spread out 1 to 2 pounds of your chosen food on each tray in a single layer leaving about 1-1/2 inches of space all around the tray – this lets the air flow and work its drying magic.
Stack Smart:
If you want to use multiple trays, just elevate them using wooden blocks. But remember, four trays max! Why? Fewer trays mean faster drying.
Let Your Oven Breathe:
This is where your blocks of wood or rolled newspapers come in. Prop the oven door open just a smidge—4 to 6 inches for electric ovens, or 1 to 2 inches for gas ovens.
This helps let out the moist air and keeps the heat in. If you have that electric fan, place it in front of the oven; it'll boost air circulation.
Shake Things Up:
For even drying, rotate your trays every half hour. Switch them from top to bottom and front to back. It's fun if you number them—it’s like a food drying dance!
And if you're drying fruits or veggies, give them a little stir during each rotation.
As for jerky, flip it now and then to avoid stickiness.
And that's it. The basic fundamentals of dehydrating food in the oven don't really change from those 6 steps.
How Long Should You Dehydrate Foods In The Oven?
But now for the more complicated part: how long should you dehydrate for.
What I've found over a few years of dehydrating food, is that the drying game is a mix of art and science and timings do vary.
Why So Many Timings?
Drying times vary based on several things:
- Oven temperature
- Humidity in the room
- The type of food
- How much food you’ve loaded
- The size of those delicious food pieces
- And where they're drying on the tray
What You Need To Know To Take Your Dehydrating To The Next Level
The Edge Phenomenon:
Food bits on the tray's edges dry quicker than the ones in the middle.
Also, thin slices might be ready before their chunkier counterparts. So, check different parts of your tray, and be ready for some pieces to finish sooner!
The Touch & Feel Test:
- Fruits: After cooling a few pieces, squeeze them. If they bounce back and your hand stays dry, you're golden. For a bonus check, cut a piece. The inside shouldn’t look like it's crying!
- Veggies: Most of them will feel like they've been working out – hard and fit! However, mushrooms, peppers, and squash remain flexible yet tough.
- Herbs: These delicate darlings should crumble with ease once they're done. They're the quickest dehydrators, taking only 2-3 hours.
- Jerky: It should flex like a fresh twig – bending but not breaking.
Time Frames:
| Food | Time | Notes |
| Fruits | 6-10+ hours | They can take a slow waltz to dry fully. |
| Veggies | 4-12 hours | With a groove of this time, they'll be perfectly set. |
| Jerky | Varies | Check periodically; they require careful attention. |
I created a more comprehensive food dehydrating time table in our dehydrating food for long term storage guide.
Balance is Key
Sometimes, not every piece dehydrates to your perfect finish. Some might be over-dried while others might still be a bit under-dried.
But don't worry, there's a hack for that!
Once dried, let them cool down and gather them in a big container. Let them mingle for about a week, stirring once daily and replacing the container lid.
This ‘conditioning' process lets the moisture even out amongst all the pieces.
Final Touch
If, after conditioning, you spot any condensation in your container, it's encore time! Your food needs a tad more drying.
Once you're happy with the dryness, transfer them to smaller airtight containers and store them away for later.
There you have it! A simple guide to dehydrating food in the oven that will allow you to keep your food fresh and stored for up to a year.
Happy drying, and enjoy those tasty, homemade snacks!
In the recent hot weather I took to drying mint in a nylon mesh bag. I would half fill it with leaves (no stalks) and just hung it on the washing line. I would give the bag a bit of a shake a couple of times a day and after 2 or 3 days the leaves were nicely dry and crispy.
Great tip, Stevie!
Free dehydrating – perfect.