How To Oven-Dry Dried Food


How To Oven-Dry Dried Food. Such a crackers, chips, cereal, etc. so they won’t get stale. Plus how to freeze dry fruit in your oven and how to use oxygen absorbers.


This is how to dry-oven canned dried food: 

OVEN IS OFF! Put the dry goods in your jars leave the head space 1/4 “.  Make sure you wipe the rips of your jars and the lids are clean.

Place the lids and rings on finger and tighten them .

Place them on a cookie sheet inside the cold oven. Then after you have all your jars in the oven (on cookie sheet) shut the door turn oven on 250 degrees F.   

After the oven heats to the temp then set the timer for 45 minutes. After the timer goes off just turn oven off, DO NOT OPEN THE OVEN DOOR! Let the jars cool off it the oven.

After the jars are cool pull them out and make sure each jar is sealed. If it is not seal remove lid and ring clean them again and repeat the process.

You can dry can many jars at the same time and they will last many years and still taste fresh.

This can work for oats, oat meal, flour, cake mixes, pancake mixes. But  freeze for a week before canning to kill any bugs.

Watch video for more instructions:

Food such as green beans,etc. still need to be pressured cooked. 

For potato chips. You would need an oxygen absorbers because of the oils in the chips. You can buy them off Amazon they are these little packets that you would drop in the jar after you put the product you want to preserve, then place the lid and the ring on the jar finger tight the packet will suck all the oxygen out of the jar, thus leaving the jar vacuumed packed. This DOES NOT go in the oven. To use oxygen absorbers. Open the jar a drop a packet inside the jar and make sure the rim of the jar is clean then put the lid and ring on the jar.. The oxygen absorber will suck the oxygen out of the jar. You want to keep it in a room temp. if it gets to hot the condensation can build up, and ruin your canned good. Being too cold can cause condensation when the product warms up after being to cold.

Oxygen Absorbers

With oatmeal , flour or anything with flour or grains you need to freeze for a week then either dry can or use a oxygen absorbers. If you want a long term on spices it is recommend that you use oxygen absorbers. They will make them last for a very long time.

How To Dry fruit in the oven:

Start by choosing a fruit to dehydrate. Wash the fruit well and remove the stalks, leaves, or other inedible parts. You can leave on the peel if you want, but if you’re going to do that then it’s better to buy organic fruit. Some fruits, such as apples and peaches, will dry better if the peel is removed.

Cut the fruit into small pieces so it will dry faster. In order to make the fruit look appealing and minimize discoloration, soak them in lemon juice and water for 10 minutes. Then drain and dry them with a lint-free towel.

Preheat the oven to minimum temperature (about 50 degrees). Use a lower temperature for thin fruits like sliced apples, bananas and peaches. Strawberries require a higher temperature. Over time, you will learn how long each fruit takes. If your oven does not go down to 50 degrees you can also leave the oven on for about 5 minutes then turn it off for 10 minutes turn it back on for 5 minutes off for 10 sometimes it takes a little longer to do it but you still get the same result without worrying about burning.

Line the baking sheet with wax paper and arrange the fruits in a single layer, without letting them touch. In order to prevent the fruit from curling during drying, cover them with a pizza pan with holes poked in it.

Place them in the oven and leave the door slightly ajar, in order to prevent them from burning. This process normally takes around an hour and a half. When the fruit is dry, remove it from the oven and allow it to cool before eating.

Watch video for more information:

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