Drying produce

[Yourshoesareuntied]

So when drying produce like potatoes and peppers ect,, im always waging the temp and time. I have noticed that the produce may feel soft and rubber like when it's in the dryer after it cools to room temp it gets crispy so im having a hard time finding a set of rules.

Im thinking a lower temperature help preserve flavor and nutrition

Any suggestions on how to know when your priduce is ready? Im looking at long term storage and re-hydration before consuming

 

[SomeCallMeMom]

So when drying produce like potatoes and peppers ect,, im always waging the temp and time. I have noticed that the produce may feel soft and rubber like when it's in the dryer after it cools to room temp it gets crispy so im having a hard time finding a set of rules.

Im thinking a lower temperature help preserve flavor and nutrition

Any suggestions on how to know when your priduce is ready? Im looking at long term storage and re-hydration before consuming

I found this website to be especially helpful: http://www.dehydrate2store.com/ under the helpful tips section, you'll find lots of good info. She talks about "case hardening" which is when the outside dries quicker than the inside, causing moisture to be retained & consequently, spoilage. I've followed her tips of doing fruits/veggies at 120-125 degrees for a longer period of time with great success.
Good Luck!