When drying food, don't keep temperatures too low or too high. Temperatures too low may result in the groth of bacteria on the food. Temperatures too high will result in the food being cooked instead of dried. Food that is underdried will spoil, and food that is overdried will lose its flavor and nutritive value.

Food should be dehydrated between 120 and 140 degrees Fahrenheit. You can begin drying your food at higher temperatures, but turn the temperature down after the first hour or so. The last hour or so of drying time should be turned down on a lower setting. You must turn the food and rotate the trays while the food is drying.

You will know your food is dried when when you touch it, and it is leathery with no pockets of moisture. If you are testing fruit, you can tear a piece in half. If you see moisture beads along the tear, it is not dry enough. Meat should be tough, but shouldn't snap apart. Vegetables should also be tough but can also be crisp.

When storing your dried product, keep in mind that no moisture should be allowed to enter the container...ever. Dried food absorbs moisture from the air, so the storage container must be airtight. Some acceptable storage containers are jars and plastic freezer bags. If storing fruit leather, wrap in plastic wrap and store in a another airtight container. Store your containers of dried food in a cool, dark, dry place. 60 degrees Fahrenheit or below is best.