Food Dehydrator: 13 Kilos of Tomatoes Fit in a Jar

Dehydrating 13 Kilos of Tomatoes Fits in a Glass Jar

There's a way to preserve food that doesn't require a freezer, salt, or sugar, and takes up less space than a shoebox. A domestic food dehydrator turns 13 kilos of tomatoes into a couple of bags and reduces 2.5 kilos of Portobello mushrooms to 200 grams of powder. The math seems unbeatable. The problem, according to some users' experiences, is that the appliance ends up in the same drawer as a foot spa.

This topic has been debated for nearly a decade among those who want to preserve garden surpluses without resorting to freezing. The offerings on platforms like Amazon can be bewildering: power ratings from 250 to 750 watts, plastic or stainless steel trays, and prices that plummet and soar within months.

How Much Does a Dehydrator Consume and When is the Best Time to Plug It In

One user claims that a 700-watt appliance consumes the equivalent of about 30 watts during 12 hours of operation because the thermostat cycles on and off. The trick repeated by veteran users is to program it at night, taking advantage of off-peak electricity rates, while you sleep.

However, it's important not to confuse consumption with performance. Drying 8 kilos of cooked potatoes for 12 hours at 55 degrees isn't enough to dry them completely; a second night is needed. Those who tried it in a domestic oven at low temperature also failed to dry them fully, and if the door is left slightly ajar to let moisture escape, consumption skyrockets.

Mushrooms Aren't a Game: Timelines and Risks Almost Nobody Mentions

This is where enthusiasm clashes with food safety. According to one participant, official recommendations for dried mushrooms intended for sale suggest a shelf life of 1 to 2 years, although in practice, many store them for 2 or 3 without issue. It depends on the variety and the initial moisture content.

Warnings arise with species like Tricholoma terreum, the pine mushroom, which is associated with potential cumulative liver toxicity: when dried, the concentration of certain substances increases, making it difficult to control how much is actually ingested. Those without mycology experience should exercise extreme caution or consult a specialized source before drying any wild mushrooms.

From 25 Kilos of Tomatoes to One and a Half Jars: The Economics of Drying

The star argument isn't flavor, it's volume. 25 kilos of dried and ground tomatoes fit into one and a half medium glass jars. Four kilos of dried potato are reduced to very little volume. And 17.5 kilos of turnip greens shrink to the space occupied by a small container.

For a city apartment, the advantage is clear: you buy a lot of seasonal produce, dry it all at once, and store it without taking up space. Tomato powder allows you to make a fried sauce in 10 minutes instead of the usual 30 or 45. Some also use parts that are normally discarded, like leeks and asparagus, to turn them into soup or puree flour.

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The False Debate About Water-Soluble Vitamins

The classic objection—that water-soluble vitamins, like C, are lost when water is removed—has an answer. Those who advocate for drying maintain that vitamins are primarily lost when cooking with water and discarding the broth. If the dehydrated vegetable is rehydrated with water that is then consumed, for example, in a soup, there would be no net loss.

The key is to cook as little as possible and avoid reheating, which destroys nutrients. Someone who grinds dried tomatoes and uses them directly in sauces gains in preservation compared to someone who freezes and thaws the sauce multiple times. The nuance makes sense, although everyone defends their own approach.

Before Buying: Solar Oven, Second-Hand, and Blender Power

For those who don't want to spend money, some propose homemade solar ovens, which proponents claim work well and are not complicated to build. For those who don't want to tinker, the second-hand market is a sensible option: these appliances are almost impossible to break, so buying used is worthwhile.

The detail that frustrates more than one person comes after drying: turning the food into powder requires a very high-estimulante ilegal blender, around 23,000 revolutions. Coffee grinders get overloaded with potato, and standard jug blenders don't pulverize. Without this step, a good portion of the inventory remains in chunks.

With these figures, the dehydrator should be in every kitchen in the country. It remains a niche product. Someone must know why.