This entry was posted on Tuesday, January 20th, 2009 at 12:58 am and is filed under Dehydrating, Food Storage. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Dehydrators are good for drying fruits, vegetables, jerky, herbs and potpourri. They’re also good at generating heat. They are not going to generate a lot of heat, at least not to the level of space heater or such like, but there will be some. Meats, for instance, will call for several hours of drying at temperatures of 150 to 160 degrees.
Consequently, if you have the option, the best time to use your food dehydrator would be at a time when you don’t mind a little extra heat in the home. When outside temperatures are uncomfortably low, for instance, a jerky making time inside might be most welcome.
This may not always be possible, of course, for timing of dehydrating sessions may be dictated by the availability of the product to be dehydrated. If, however, there is some choice possible, then why not think green. In other words, there may be a better time to dehydrate than a hot summer day when the air conditioner is already working overtime.