My wife recently picked up a quality food dehydrator for our prepping needs.

So far I’m finding out that there is a noticeable learning curve. I’m grateful that I’m acquiring the experience of this curve BEFORE the SHTF! It is one thing to stockpile equipment and supplies “just in case”… but these are of little value if you are not acquiring the requisite skills and experience to put these to practical and reliable use.

If my family was counting on my dehydration skills to get us through the winter we would be facing starvation and FEMA food lines!

So far I have tried doing okra (always too much of that, so why not experiment on this)… ended up with a dehydrated pint that was sealed up in a jar (got the sealer to dry vacuum pack jars) that we think was not fully dried or cooled before sealing so the condensation caused it to RE hydrate and ferment🤢

Tried blueberries… wow! After 26 hours STILL not dehydrated!

Any sage advice and seasoned experience out there I can learn from?

it took us a while to realize you had to cool the product off before sealing. Some people, after drying, put them in a freezer before sealing. We do this for some things, especially meats and onions.

Onward and upward,
airforce