You are now fully versed in drying fruits, vegetables, herbs, and mushrooms. But you still are going to be able to use a number of other foods in your dehydrator. These have been grouped together here even though they represent a number of different types of food.
Dehydrating Grains
Grains are not something the average person would grow at home, and when buying grains in the store, they are already dried. But knowing how to handle these types of foods can still be important if you want to have a well-rounded knowledge of food dehydration.
This section does not include any recipes because regular store-bought grains are already dried, so there is no need to learn any new cooking techniques to use your home-dried grains.
Harvesting and preparing grains
Buying undried grains is mostly unheard of, so the only way you will have grains around to dry is if you have grown them yourself. Just because it is not common certainly does not mean it is difficult. There is more information at the end of this section on how to grow your own grains if you want to try it.
When planning to harvest your own grains, it is typical to let the seeds dry right on the stalks before you harvest, so the dehydrating requirements are minimal. When the stalks are dry with the seeds coming loose, you can slice off the seed heads and collect them carefully so as not to spill any seeds. Wheat, oats, barley, rye, and many others are collected this way.
Once they are gathered, you have to beat them enough to get the seeds loose from the stalks. It is called threshing. A good way to do it on a small scale is to bundle your grains up in a pillowcase and beat with a broom handle. Once you have it all threshed, then you separate the seeds from the leftover stalk pieces.
Again, that can be an easy process. Just slowly pour the material from a few feet in the air in front of a fan. The breeze will blow the bits of stalk, and the grains themselves will drop down to be collected. This step is called winnowing. It might seem complicated, but both steps are actually simple and can be done with a minimum of equipment.
Also, although many people consider corn to be part of the grains family, it has been considered a vegetable for the purpose of this book and can be found in that chapter.
Methods for drying grains
Because you left the grain to dry on the stalk for the most part, you are already starting with dry material. Even so, the tough nature of a grain seed makes air drying impractical. Sun, oven, or dehydrator will all work just fine.
The small size of most grains can pose a problem if you are using either a sun drying or a proper dehydrator. You must cover trays that are left outside, or you can lose your grains to the wind or to hungry birds. With dehydrators, the problem can come from your slotted or mesh trays. Something as small as a rye seed might fall through. A layer or two of cheesecloth under your grains is usually fine. If you intend to do a lot of grain drying, you might want to take some time to cut stainless steel window screening to fit in your dehydrator trays (just do not use anything galvanized because it will leach toxic materials to your food).
There really are no special considerations for doing oven drying, but it is another option.
Storing dried grains
Storing home-dried grains is no different than storing any grains you have purchased from the store in the past. Any container with a tight-fitting lid will suffice as long as it does not let any light in. Otherwise, you have to make sure you store your dried grains in a dark place.
If you are doing your own grain harvesting, there is always a slight risk of tiny insect eggs getting into your grains while you are doing your threshing and winnowing. Even the heat of the drying process will not kill all these eggs, and they can hatch once in storage. One or two insects in a container of grain can ruin the entire batch. To help prevent this, put your dried grain in the freezer for at least 24 hours (48 would be better) before you put the container away in the cupboard. This should help kill any remaining pest eggs in your grains. When using the sun for drying, this is a more important step because the grains are not heated as much during the dehydration process.
Instructions for drying grains
Details such as time and temperature are going to be the same no matter what kind of small grain you are drying, so there is no need to expand out the instructions for every type of grain or seed. This will work just fine for wheat, rye, barley, oats, or whatever you are growing.
Dehydrator: Set at 115 F, 12 to 16 hours.
Sun drying: Dry grains in the sun for one to two days, left in full sunlight
Oven: Set at 115 F, 18 to 20 hours
Treatment: Nothing is necessary once the grains are threshed and winnowed
To rehydrate: Grains are seldom rehydrated for use, and any recipes that call for these types of grains already assumes they will be dried.
These drying times are estimates because it will highly depend on how dry your grains are when you harvest them from the plants.
Growing your own grains
Growing any of the small grains listed in the above sections is actually quite easy to do yourself. Each specific type of grain will have its own growing requirements, but a few things are common to growing any of them.
Grains typically are grown in large quantities, but you do not have to have acres of fields in order to grow a little on your own. You can get five to ten bushels of grains from just a quarter of an acre. For one family to dry, that is a lot of grain. The exact yield will depend on what you are growing and what your local growing conditions are.
These plants all grow similarly to tall grasses and will have a seed head of some sort at the top of the stalk. You usually do not grow grains in ordered rows because the plants are so thin. Instead, spread the seed out over the soil, and let it all grow. Once the plants begin to come, you will not have to do much weeding because they will be tall, and you will not have space between plants for you to do so anyway.
You just sow the seed and make sure it is watered through the season. They are self-sufficient plants that do not require a lot of direct care on your part.
At harvest time, you need to watch for the seeds to develop and start to dry on the plant. Once you cut the seeds off each grain stalk, you will have to process them as described in the “Harvesting and Preparing” section above.
These plants are annuals and need to be reseeded each year, although some seeds will drop from your stalks during harvest. You may find that your patch of grains will naturally reseed itself.
Dehydrating Nuts and Seeds
Just like with grains, the nuts you purchase usually are going to be either dried or roasted already. This means that if you want to do any dehydrating, it will most likely be with raw nuts you have grown yourself.
Sunflower seeds and peanuts are two simple ones you can grow yourself, and many people have their own nut trees for a harvest of walnut, hickory nuts, hazelnuts, or pecans. Pumpkin seeds also fall in this category.
Harvesting and acquiring nuts
If you have a source for raw nuts, you certainly can buy them for your own dehydration purposes. Specialty gourmet stores, particularly those that specialize in raw foods, will likely carry them. But the cost of buying such nuts might make the idea of doing your own dehydrating redundant, as it would be cheaper just to buy processed nuts.
Seeds such as sunflower or pumpkin should be much easier to find. Raw varieties usually can be purchased at health food stores or bulk stores that have a selection of nuts and seeds in their inventory.
Otherwise, you will have to grow your own raw nuts. Nut trees might be a bit more of an investment than a casual gardener would want, but you can grow your own sunflower or pumpkin seeds just like “regular” plants. The same goes for peanuts.
When harvesting your own nuts, just remember that they will not necessarily look quite like the nuts you buy in the store because they have not been dried or roasted. Many nuts are harvested once they have fallen from the tree, which makes it easy for you to tell when they are ready.
Preparing nuts and seeds
The biggest preparation step for any nuts or seeds is shelling. Trying to dehydrate nuts while still in the shell is possible but awkward and time-consuming. On the other hand, they do last quite a bit longer in storage if you leave the shells intact. You will have to make that decision based on your nut needs.
Nuts fresh off a tree have an additional layer to them though, usually called a husk. The husk is usually green and will split when the nuts are ready to harvest. The nut and shell you are more familiar with is inside. Just do not confuse the husk with the shell. This applies to tree nuts only.
Peanuts are different than all the others because they grow underground. Once harvested, you will have to give them a quick cleaning.
Other seeds will have their own shells but will need to be harvested in their own way. Sunflower seeds are easy enough to pluck out of a dried flower head, whereas pumpkin seeds will take more effort to get out of a fleshy pumpkin. They should be washed lightly as well. Seeds will have their own shells just like nuts, so you have to decide if you want to shell or not before you dry them. Compared to tree nuts, seeds will dry well even if you leave the shells on.
Methods for drying nuts
Drying nuts and seeds requires a lower temperature than all the other food types so far mentioned, which can make them a little harder to dry if you are not using a true dehydrator. Even with a dehydrator, it will only work well if you have the type that can be adjusted to a lower temperature. Most nuts and seeds will dry at around 90 F, although specific details are coming later in this section.
The reason is the high oil content in nuts and seeds. Too much heat, and they will start to go rancid. It will not ruin the nuts, considering they are heated during roasting without doing any harm. But it does mean that they will start to spoil much more quickly. Seeds are usually more tolerant of high temperatures than nuts are.
So, you can either use a dehydrator or sun drying for your nuts and seeds. Even a warm room in the house can work as long as the air is moving around somewhat.
Compared to fruits and vegetables, you can dehydrate some seeds and nuts quickly because they really do not have that much moisture in them to begin with. You do not leave these kinds of foods overnight in the dehydrator or several days in the sun.
Storing dried nuts
Even when dried, nuts will not store as long as other dehydrated foods. The fat and oils inside the nuts are just not that shelf-stable and will start to deteriorate even when all the moisture has been removed. On average, nuts with their shells removed will only last about three months when stored at room temperature. Unshelled nuts will last longer, usually closer to six months. If you have the space, you can store either form of nut in the fridge, and they will last twice as long.
To store them, they need to be in an airtight container and kept away from the light. This applies whether you are storing them in the refrigerator or just on a shelf.
Instructions for drying nuts and seeds
Because roasting nuts is the most common way to prepare them after they have been dried, temperatures for that are being included here. Just remember that drying your nuts removes moisture and improves their shelf life. Roasting is a whole other step that actually cooks the nuts to bring out their flavor. You certainly can use dried nuts without having to roast them if you wish.
Pumpkin Seeds
Once you give them a wash and light scrub to remove all the remaining pumpkin flesh, you are ready to dry your pumpkin seeds. It is not necessary to shell them.
Dehydrator: Set to 115 F, three to four hours.
Sun drying: Six to eight hours in direct sun
Oven: Set to 115 F, four to six hours.
Roasting: 250 F for 15 minutes, still in their shells
Peanuts
Peanuts are different from most other nuts, and they are not as sensitive to high heats. That means you can dehydrate them using more conventional means.
Dehydrator: Set at 130 F, three to four hours.
Sun drying: One day in full sun
Oven: Set at 130 F, four to six hours.
Air drying: One to two weeks in a warm location
Roasting: 350 F for 15 minutes if shelled, closer to 25 if still in the shell
While on the subject of peanuts, you also should know that peanut butter cannot be dehydrated with home equipment. If you were thinking of drying some for storage or for trail snacks, it is not a good idea. The high fat content in peanut butter will keep it from drying out thoroughly, and it will not dehydrate.
Sunflower Seeds
These can be left in the sunflower head to dry almost completely in the sun before you harvest them.
Dehydrator: Set at 100 F, six to eight hours.
Sun drying: One day in full sun
Oven: Set at 100 F, eight to 12 hours.
Roasting: 300 F for 35 to 45 minutes, for seeds in the shell
Tree Nuts
Not all tree nuts are the same, but they generally do dehydrate much the same way so that separate instructions are not necessary. These are some general guidelines to use if you plan to dry walnuts, pecans, hickory nuts, hazelnuts, or any similar type of nut. The shells are harder than with peanuts, so it is better to dry and roast them once they have been shelled.
Dehydrator: Set at 100 F, six to eight hours.
Sun drying: Ten to 14 hours in sunlight or light shade
Oven: Set at 100 F, eight to ten hours.
Air Drying: One to two weeks in a warm area
Roasting: Between 250 F and 300 F for 15 minutes (it will depend on the type of nut)
Coconut
Though not a nut like the others listed and not something that most people are going to grow on their own, being able to dry coconut might come in handy. When buying fresh coconuts at a grocery store, you can use your dehydrator to dry the white flesh for a longer storage time. The best way to dry coconut is to shred the flesh into slivers before dehydrating. For the best taste and texture, you will want to dry it until it is chewy, but it will store better if dried until crisp.
Dehydrator: Set at 115 F, between 24 and 30 hours.
Sun drying: Two to three days in full sun
Oven: Set at 115 F, two to three days.
Roasting: You do not need to roast coconut to bring out the flavor.
Growing your own nuts
Just as with fruit, you can choose from regular garden-growing seeds and nuts, as well as larger trees. All of the seeds mentioned in this chapter are from annual plants you will have to plant each year for a new crop (that includes peanuts). They will need a long growing season, so they might not be suitable for northern regions. However, by starting your seeds indoors, you can grow any of the seed plants mentioned here.
If you are growing sunflowers, you might want to put a large paper bag over the flower head once it starts to die and dry to keep the birds from taking off with your seed crop. Pumpkin and peanut plants will not need such protection because their seeds are not exposed.
For growing tree nuts, your options will depend on your climate. Because they have to survive for years, your winter conditions are going to be something to consider. Pecans will not do well in cold winter weather, but walnuts will thrive, for example. Check your local growing zone on the hardiness map in Chapter 5 to see what nut trees can survive the winters in your area.
Seeds can be moved around the garden from year to year, but a nut tree is a more permanent addition to your garden space. Take your time researching the tree and choosing the best possible location. Some trees will get tall and/or wide, so remember that it might start to shade parts of your yard in ten to 20 years.
When it comes to harvesting tree nuts, you are mostly in luck. Many trees actually will drop their nuts when they are ripe, which makes harvesting relatively easy. Crawling on the ground can be easier than trying to pick nuts out of a tall tree. When they do start to drop, you should plan to harvest immediately. Squirrels and many other animals will take advantage of the nuts all over the grass.
Dehydrating Breads
There are only a few instances where you might want to use your dehydrator for bread, but they are worth mentioning. The main use for a dehydrator when it comes to bread products is to make either croutons or dried bread crumbs.
Acquiring and preparing breads
You can use any bread you have on hand at home, usually some that has already started to go stale. That does not mean any bread that shows signs of mold or mildew though. An inexpensive way to get more bread to dry would be the “day old” bread rack at the grocery store or bakery. Because you are doing to dry it anyway, stale or almost-stale bread will work just fine. Homemade bread also works fine.
To prepare for drying, there is little to do. Just tear the pieces of bread into small pieces, or cut more deliberately into cubes if you want that kind of shape for your croutons.
Methods for drying breads
Depending on how dry the bread already is when you begin the dehydration process, you might be able to use any of the typical methods for drying bread. Even just plain air drying will work, though you should watch your bread to make sure mold does not set in while it dries.
The oven and dehydrator work well to dry out bread, though the best results can require higher heat than some dehydrators can muster. In that case, just let them dry longer until the pieces of bread are completely crisp and dry. The sun works quite well for bread as well, but you do need to cover all your trays to keep the birds and pests out.
Storing dried breads
If you make your dried bread products without any additional oils or seasonings, they will store for longer periods. They will last at least six months or longer. When making croutons with oil or herbs, then they might only last two or three months.
Once dried, you should store your bread the same as any other dried food product. A tightly sealed container is best. Light is not quite as big a problem with bread as it is with fruit or vegetables, but it is still best to leave the container in a dark place.
Instructions for drying breads
These instructions will apply for most types of breads or buns you are drying, but the moisture content will vary from one type to another (white versus rye, for example) so you might need to adjust the timing with some practice.
Bread Crumbs
Tear your bread into small pieces for drying, then run the chunks through a blender to make fine dried bread crumbs.
Dehydrator: Set at 140 F, four to six hours.
Sun drying: Six to ten hours in full sun
Oven: Set at 140 F, four to six hours.
Croutons
Cut your pieces of bread into small cubes, and then set to dry. If you want seasoned croutons, add a little garlic, onion, or whatever spice you like before they start drying.
Dehydrator: Set at 140 F, four to six hours.
Sun drying: Six to ten hours in full sun
Oven: Set at 140 F, four to six hours.
Bagel Chips
This is a good way to make a tasty snack out of stale bagels. Slice a bagel into thin round slices (about ¼ inch), and season with whatever flavors you want.
Dehydrator: Set at 140 F, six to eight hours.
Sun drying: Eight to ten in full sun
Oven: Set at 140 F, six to eight hours.
Rising bread dough
While on the subject of bread, you should know that you actually could use your dehydrator to help you while making homemade bread as well. The gentle warm air inside a dehydrator is perfect for helping bread dough rise.
You can really only do this if you have a cabinet-style dehydrator that you can remove the trays from to leave a large open space inside. A dehydrator that is made up of stacked trays will not work. Take out the trays, and set your fresh dough inside with a small bowl of water (you do not want to dry out your bread dough while doing this). Set your dehydrator to 115 F, and your dough should be done rising in less than an hour.
Drying Pasta
This is just a quick note about a further use for your dehydrator to dry homemade fresh pasta. You have to make your pasta as you normally would; this is just for the final step of drying it for longer storage. If you have very long noodles, they may not lay out straight if you have a smaller dehydrator with round trays. So just cut your noodles down to fit if necessary.
Lay out your pasta in the dehydrator, and set to 125 F. Dry for six to eight hours, depending on the thickness and style of your pasta. When done, noodles should be brittle and snap when bent.