Dehydrating Food at Home: Apples, Jerky and Soup Mix in Jars

What I dry every fall, how long it keeps, and the conditioning step most guides skip.

Drying is the oldest preserving method there is, and the quietest. No pings, no pressure gauge, just a fan humming in the garage.

Best foods to start with

• Apples: slice 1/4 inch, dip in lemon water, dry at 135°F until leathery.
• Tomatoes: halves cut-side up; perfect for winter soups.
• Onions and carrots: the base of every soup mix (dry the onions outdoors, trust me).
• Lean beef jerky: heat meat to 160°F before or after drying for safety.

The step people skip: conditioning

Pack cooled fruit loosely in a jar for a week and shake it daily. If you see condensation, it goes back on the trays. This one habit stops mold more than anything.

Storage

Mason jars with an oxygen absorber, kept dark and cool. Dried vegetables keep a year or more; jerky is best within a couple of months unless vacuum sealed and frozen.

My winter soup jar

Layer dried onion, carrot, celery, tomato, a handful of lentils and barley, plus bouillon. Add four cups of water and simmer 40 minutes. Lunch, from August's garden.

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