I'm sure you have probably all covered this before, but I can't seem to find any iformation and I need it now! :-) Does anyone know how to dehydrate vegetables in the oven? Also, does anyone have any ideas for quantities of dried vegetables and seasonsings for a basic soup mix?

Thanks!

-- Tammy Hall (gregandtammy@interbel.net), August 26, 2000

Answers

Tammy, My drying guide says to maintain a constant temp with the door cracked open 4 inches of 140 degrees. Prepare no more than 6 pounds of fresh food for one oven load. Preheat oven on lowest setting, use an oven thermometer to monitor temp inside oven during process. Place a fan blowing into the opening on one side.

Use trays that are 1 1/2 to 2 inches smaller than the width and depth of the oven. Allow for 2 1/2 in vertical between trays and 3 to 4 in clearance between top and bottom of oven for air circulation.

Turn the pieces over, move the center pieces to the outside, turn the trays from front to back every 30 to 45 minutes.

Scorching can occur easily near end of process.

Let me add this. All the work involved using a oven, not to mention power consumption, the Magic Chef electric dehydrator from Wal Mart ( $20 range) is money well spent for energy efficiency and ease in less tray manipulation and complete dehydration.

-- Jay Blair (jayblair678@yahoo.com), August 27, 2000.