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habitat_gardener · September 16, 2012

I tried zucchini, but they absorb water from the atmosphere so easily that although they came out of the dehydrator as "chips," they didn't stay crisp. I ended up storing them in the refrigerator and just eating them with my tomato sandwiches. I'd dehydrate zucchini again if I wanted to use them as tortilla substitutes for roll-up sandwiches or hors d'oeuvres.

I got the dehydrator last year and did only blood oranges last year. So I have 2 weeks' experience dehydrating vegetables. I think that, like most foods, they'll last longer if stored in mason jars (or jars with equally tight caps). My beans, stored in a plastic container, already seem to be less crisp.

September 16, 2012	#13
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,540	I tried zucchini, but they absorb water from the atmosphere so easily that although they came out of the dehydrator as "chips," they didn't stay crisp. I ended up storing them in the refrigerator and just eating them with my tomato sandwiches. I'd dehydrate zucchini again if I wanted to use them as tortilla substitutes for roll-up sandwiches or hors d'oeuvres. I got the dehydrator last year and did only blood oranges last year. So I have 2 weeks' experience dehydrating vegetables. I think that, like most foods, they'll last longer if stored in mason jars (or jars with equally tight caps). My beans, stored in a plastic container, already seem to be less crisp.