Dehydrating FAQ
Short answers to common home drying questions. For more detail, see the guides.
What temperature should I dry jerky at?
Heat the meat strips to an internal 160°F (165°F for poultry) first, then dry at 130 to 140°F. A dehydrator alone may not get meat hot enough to kill bacteria. See Jerky safety.
Can I dry food in my oven?
Yes, if your oven can hold about 140°F. Prop the door open a few inches for airflow and check often. It takes longer and uses more energy than a dehydrator.
How do I know when dried fruit is done?
Cool a few pieces, then check that they are leathery and pliable with no beads of moisture when cut or squeezed. Then condition the batch in a jar for 4 to 10 days. The yield calculator gives a weight-based estimate too.
Why did my dried food go mouldy?
Usually it was not dry enough, it was packed while still warm, or the container let in moisture. Discard mouldy food; do not cut the mould off dried food and eat the rest.
Can I make powdered milk in a dehydrator?
It is not recommended. Home equipment cannot dry milk safely or evenly, and there are no tested home methods. Buy commercial nonfat dry milk instead. See Nonfat dry milk.
How long does homemade jerky keep?
USDA FSIS advises 1 to 2 months at room temperature in an airtight container. Refrigerate or freeze it for longer storage.
Do I have to blanch vegetables before drying?
Most vegetables keep better colour and flavour if blanched. Onions, peppers, mushrooms, and tomatoes are commonly dried without blanching. Check each food in the drying chart.