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Welcome to the dry season: Everything you need to know about dehydrating food

    08/08/2025

    7 min.

    Rua Castilho | Gräfe & Unzer Verlag/Jörn Rynio | Lee Prish

Extract water, preserve and enjoy: Food is dried in a targeted manner during the drying process.

 

This extends the shelf life, the flavour becomes more intense - and the possible uses more varied. 

The essentials at a glance

    When dehydrating, you remove moisture from food

    The removal of water deprives microorganisms and moulds of their basis for life

    The longer the drying time, the longer the shelf life of the dried food

    Dehydrating is possible in the oven, special dehydrators and in the air

    The drying temperature plays an important role in preserving vitamins and nutrients

Dehydrating food made easy: How preservation works

You can conjure up delicious dishes from fruit and vegetables, herbs, fish and meat. However, the ingredients only have a short shelf life and most require cool, dry storage. That can be changed: Dehydrating makes food last longer without additives and loss of nutrients and the lower water content intensifies the flavours. How does the method work?

 

Quite simply: You can dehydrate food by spreading it out on a rack or hanging it and exposing it to warm, dry air. The higher the air temperature, the faster the process. The optimum residual moisture to prevent the food from spoiling during storage varies from food to food. For herbs, for example, the residual moisture is between 5 and 12 per cent.  

 

Tip: Weigh the dried food before and after drying. In this way, you can easily determine the residual moisture of the food. 

    The best foods for dehydrating

    Dried fruit as a snack or ingredient for cooking and baking, savoury beef jerky, mushrooms with a longer shelf life - numerous foods are ideal for dehydrating: 

    • Fruit such as apples, bananas, figs, berries, kiwi and pineapple

     

    • Vegetables such as tomatoes, courgettes, onions, mushrooms, peppers and aubergines

     

    • Low-fat meat

     

    • Low-fat fish

     

    • Herbs such as parsley, rosemary and chives

     

    Looking for tips on smart stockpiling? Simply grow your own vegetables

      Appliances and accessories for the dehydrating process

      Drying is possible in the oven as well as with special machines or in the air. Which method is the best? You decide: 

       

      • Air drying is considered particularly gentle, but is time-consuming. It is particularly interesting for herbs, as they dry quickly. 

       

      • The oven is also suitable for dehydrating. It should be adjustable to temperatures from around 30 degrees. Keep the door ajar to allow moist air to escape. The BORA X BO offers a special programme for dehydrating, which specifically removes moisture during the dehydrating process. 

       

      • Dehydrators keep low temperatures constant over a long period of time. Thanks to several levels, they offer plenty of space and generate a constant air flow.  

      Tip: Wash and dry the food thoroughly before dehydrating and cut into thin slices. Ideally, these should be less than 0.5 centimetres thick, otherwise they will take considerably longer to dry completely. This allows you to achieve optimum, even results. 

        Steaming, drying, savouring delicacies Versatile enjoyment with the BORA X BO

        The BORA X BO steam oven is your multi-tool for creative cooking projects.

        Storing dried food correctly

        Airtight containers such as screw-top jars or vacuum boxes are perfect for storage.

         

        Tip: With the BORA QVac built-in vacuum sealer, you can vacuum in a flash and conveniently.

          How to use dried fruit

          After drying is before savouring: Dried food is very versatile:

           

          • Beef jerky is a great protein-rich snack. 

           

          • You can use dried fruit such as mangoes or apples for baking, in muesli or as a snack. 

           

          • Use dried mushrooms and vegetables for cooking or to flavour soups and sauces. 

            Drying times and temperature: That's what matters

            How long and at what temperature to dehydrate which foods? The table gives it away. The dehydrating time varies depending on the capacity of the appliance and the moisture content of the food you are dehydrating. 

             

            Dried goodsDrying time/hTemperature/°C
            Apples3-4 (cut thickness 4-6 mm)70-90
            Apricots13-1760-80
            Vegetable chips1-3 (cut thickness 2-3 mm)90-120
            Celery7-12 (cut thickness 3-4 mm70
            Tomatoes*8-1070-80
            Mushrooms3-4 (cut thickness 4 mm)50
            Herbs390
            Beef6 (cut thickness 3-5 mm)50-80

            The functions of the BORA X BO are designed for a fast cooking time and a dry or crispy result. crispy result. 

             

            *Small tomatoes can be quartered or halved and then dried. They keep for about two weeks when dried. Pro tip: Marinating in oil, optionally with herbs and garlic, extends the shelf life. 

              FAQ on dehydrating food

              Dried foods have a longer shelf life without refrigeration, and the drying process causes them to shrink, making them easier to store in a space-saving way. Drying at low temperatures helps preserve nutrients optimally. In many dried foods, the flavors become more intense, offering a completely new taste experience. You can also reduce food waste by drying seasonal produce and enjoying it year-round with a low carbon footprint.

              Some foods are not suitable for drying, especially high-fat items such as avocado, sausages, fatty meats, oily fish, and eggs. Unripe foods or those with bruises or signs of decay should also generally not be dehydrated.

              If the residual moisture of the food is reduced according to guidelines and the dried goods are stored in a dry place—ideally vacuum-sealed—they can last one to two years.

              Due to their low moisture content, dried foods are packed with fiber, vitamins, and minerals. Since drying reduces the water content of food, the nutrients are concentrated per gram. This increases the nutritional value in relation to the mass.

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