Drying is the simplest way to preserve fruit, vegetables and jerky. Our dehydrator guide compares drying space, temperature range and airflow, and the beef jerky guide covers USDA's heating rule for meat. Good first projects are dehydrating apples and fruit leather. Wondering about home freeze dryers? See freeze dryer vs dehydrator. Storage times are given using the shortest figure from the sources.
Gear guides
Excalibur, COSORI, NESCO and Presto compared by drying space, temperature range and airflow.
Lean cuts, 1/4-inch slices, the 160°F step, jerky guns for ground meat, and the doneness test.
How-tos and explainers
Pretreatment dips, slice thickness, drying at 140°F, doneness, conditioning and storage.
Puree amounts, 1/8-inch spreading, drying at 140°F, the doneness test and roll sheets.
Moisture removed, shelf life claims vs data, safety, suitable foods, energy and packaging.