Dehydrating 101: Preserving Food the Simple Way

What Is Dehydrating?

Dehydrating is the process of gently removing moisture from food so it can be stored safely for longer periods of time.

By slowly drying fruits, vegetables and herbs at low temperatures, we reduce the moisture that bacteria, mould and yeast need to grow. What’s left is concentrated flavour, lighter weight food, and something that can happily live in the pantry instead of the fridge or freezer.

At its heart, dehydrating is about patience rather than preservation chemicals — letting time, air and gentle heat do the work.

A Brief History of Dehydrating Food

Dehydrating is one of the oldest food preservation methods in the world.

Long before refrigerators or freezers existed, people dried food to survive seasons of scarcity. Ancient cultures dried fruits in the sun, hung herbs in kitchens, and preserved vegetables to carry on long journeys. Dehydration allowed food to be:

• Transported easily

• Stored safely

• Eaten when fresh food wasn’t available

What we now see as a “modern pantry hack” is actually a deeply traditional way of respecting food and extending its usefulness.

How Dehydrating Prolongs Shelf Life

Fresh food spoils because microorganisms thrive in moisture.

When you dehydrate food:

• Moisture is removed

• Microbial growth slows dramatically

• Enzymatic reactions that cause spoilage are reduced

The result is food that can last weeks or months when stored correctly — without additives, preservatives or freezing.

This makes dehydrating especially valuable for gluten-free households, where fresh products often have shorter shelf lives and higher costs.

Why Dehydrating Fits Pantry Living So Well

Dehydrated food aligns perfectly with the Pantry Living philosophy.

It allows you to:

• Create naturally gluten-free pantry staples

• Reduce food waste by using produce before it spoils

• Store food without freezer reliance

• Prepare food in advance without pressure to eat it immediately

Much like VegiBread, dehydrated foods are there when you need them, not demanding attention or urgency.

What Can Be Dehydrated?

Many fruits, vegetables and herbs dehydrate beautifully.

Popular options include:

• Beetroot, carrot, zucchini and tomato

• Apples, pears, bananas and citrus

• Herbs such as rosemary, thyme and parsley

• Leftover vegetables for stocks, powders or snacks

Some foods become snacks, others become ingredients — all become more flexible.

Dehydrator vs Oven: Do You Need Special Equipment?

A dehydrator is my choice, however in some instances an oven can work.

If you are seriously considering dehydrating, I would suggest purchasing a small dehydrator and giving it a go before you upgrade to a bigger one.

Dehydrators:

• Designed to hold a steady low temperature

• Allow airflow for even drying

• Ideal if you plan to dehydrate regularly

Ovens:

• Accessible and already in most homes

• Require closer monitoring

• Work best at the lowest temperature setting

Both methods work. The best choice is the one that fits your life.