Dehydrating food: A thrifty and timeless preservation method

By dominguez // 2025-06-27

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Dehydrating preserves food by removing moisture, a practice dating back to early civilizations now streamlined with electric dehydrators.
Dehydration offers an affordable, low-energy solution to food waste, extending shelf life without the use of preservatives.
Dehydrated foods like tomato powder or herb blends can enhance recipes, while jerky and dried fruits serve as portable, nutrient-rich options in times of emergencies.
Dehydrating foods at home is a cost-effective way to preserve fresh produce, meats, nuts and herbs.
Rising interest in dehydration aligns with the growing demand for resilient, cost-effective food preservation amid supply chain disruptions.

The art of dehydrating food is as ancient as civilization itself, with early societies drying fruits, meats and herbs under the sun to prevent spoilage. Today, modern dehydrators offer precision and convenience, allowing home cooks to preserve food efficiently while retaining nutrients and flavor.

Preserving food while saving money

Food waste is a costly problem. American households discard nearly 32 percent of their purchased food annually — a costly loss valued at $240 billion, according to a 20202 study published in the American Journal of Agricultural Economics. Dehydration presents an affordable and healthy solution to this problem, using minimal electricity compared to freezing and requiring no added preservatives. Dehydrated fruits and vegetables, when stored properly, can last years and serve as nutritious emergency food when disaster strikes. Centuries ago, Indigenous cultures sun-dried meats into jerky and berries into lightweight travel rations to maximize their food supply. The 20th century saw innovations like electric dehydrators, making this age-old food preservation method accessible indoors. Today, vacuum-sealing can further extend the shelf life of dehydrated foods. A shift toward self-sufficiency — fueled partly by pandemic-era shortages — has revived interest in food preservation methods. Sales of dehydrators and canning supplies have surged as people began to seek resilience against supply chain disruptions. Preppers can be frugal and reduce food waste by dehydrating foods that spoil easily. For example, if you have overripe bananas, peel them and dehydrate them into chewy snacks instead of throwing them in the trash. Store the dehydrated bananas in quart-sized mason jars with vacuum-sealed lids for longer shelf life. The same technique can be applied to surplus tomatoes, which can be dried and then ground into powder for soups and sauces. (Related: Emergency kit essentials: Why instant tomato soup belongs in your survival food stockpile.) To preserve fresh produce efficiently, a reliable dehydrator is all you need. This investment will not only answer your food supply needs when SHTF, it will also allow you to save money in the long run.

How to dehydrate foods at home

Dehydrating foods at home is a cost-effective way to preserve fresh produce, meats, nuts and herbs. Here's a simple guide for beginners:

Fruits

Start with ripe, high-quality fruits to ensure the best flavor. Avoid dehydrating bruised fruits as they may turn black when dried. Wash the fruits thoroughly if you plan to keep their skin on, and slice evenly before placing them on dehydrator trays. Dry at 135 to 145 F until pliable. Apples, bananas, peaches and nectarines take six to 16 hours to dehydrate. Apricots, figs, grapes and pears take 20 to 36 hours. Check every few hours and rotate trays. Never add new fruit while dehydrating another batch, as moisture from fresh produce can ruin the partially dried batch. (Related: How to store and preserve strawberries for maximum freshness and flavor.)

Vegetables

Vegetables dry faster than fruits but spoil quicker, so prep them quickly before dehydrating. Store them in the fridge or on produce-saving paper before drying. Remove tough skins, bruises and stems before slicing evenly with a food processor or spiralizer. Smaller pieces dry faster. Blanch some veggies (as needed) before dehydrating. Dry most vegetables at 125 F, except tomatoes and onions (145 F). Drying usually takes four to 10 hours, depending on the vegetable. Avoid drying strong-smelling vegetables (like onions, garlic or Brussels sprouts) with mild ones to prevent flavor transfer.

Meat and fish

Use lean, fresh meat and low-fat fish (fat spoils quickly). Avoid dehydrating pork unless cured (like ham). For cooked meats, first remove the fat then cut them into ½-inch cubes. Dry them at 145 F for six to 12 hours. To make jerky, cut the meat into thin strips, then marinate them in brine or dry cure them for six to 12 hours. Dehydrate at 160 F. Lower the temperature to 145 F until the jerky cracks but doesn't break when bent.

Nuts and seeds

Soaking and dehydrating nuts make them easier to digest by removing enzyme inhibitors. Soak nuts (e.g., almonds, walnuts, cashews, etc.) overnight in saltwater (1 tablespoon of salt per 4 cups nuts). Drain and dehydrate at 145 F for 12 to 24 hours. (Related: Study shows natural compounds in nuts and seeds slash heart disease and diabetes risk by 10%.)

Herbs

Herbs are simple to dry and store well. Harvest herbs early in the season before flowering. Dry at 95 to 105 F for 2 to 4 hours until brittle (or hang upside-down in a shaded area). Store in jars after removing leaves from stems. By following these steps, you can efficiently dehydrate different foods, saving money and enjoying preserved flavors all year. Dehydrating is a budget-friendly food preservation method for most households. For those with gardens or access to seasonal produce, dehydration can transform perishables into shelf-stable staples, combining frugality with flavor. In an era of food uncertainty, dehydrating food isn't just about saving pennies — it's about reclaiming control over what you eat and when. With a dehydrator and a little patience, tomorrow's meals can start with today's harvest. Watch this video to learn more about lacto-fermenting vegetables – the old school way of preserving food. This video is from the PatchSDA channel on Brighteon.com.

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