Preserve the Harvest by Drying It!
Easy - Just wash, slice and load any fruit, vegetable, herb or meat into dehydrator and leave. The gentle process takes several hours. (Precise times aren't important because you can't "overdry".)
Saves money - Dry foods during peak season - when garden produce is plentiful and prices are lowest - with the least amount of work. No canning lids, freezer boxes, boiling water or expensive appliances.
Locks in nutrients - USDA tests proved dehydrated foods lose only 3-5% of nutritional value. Compare with canning (60-80% loss) or freezing (40-60% loss). No additives or damaging temperatures – Properly dried and stored food lasts up to five years and takes up little space. Just seal in any jar and place in a cool, dark area.
Oven drying - Uses only the heat from a gas pilot light or electric oven interior light. (Needs about 105° F to 140° F.)
Sun drying - Remove trays from dryer and elevate for free air circulation. Dry foods on a windowsill, on a porch, in a greenhouse, or even in the trunk of a car!