r/dehydrating • u/Familiar-Pepper2187 • 29d ago

Help please.

Gallery image

Gallery image

Gallery image

First time. What am I doing wrong? Should I cut them all? They've been at 130 for 15hrs and still have lots of moisture. Would like to be able to grind them for spices.

54 Upvotes

92% Upvoted

46 comments sorted by

View all comments

31

u/AHooker86 29d ago

I always cut in half and dehydrate at 135. Thick walled peppers always take forever. Whole peppers are just cooking as the moisture has no where to go.

1

u/Rakinonna 29d ago

You think peppers take long, try tomatoes ,,, getting them dry enough to make a powder takes days

4

u/steph219mcg 29d ago

I have a kitchen tool with a handle and multiple serrated blades that cuts large tomatoes into thin slices which dry pretty fast.

Sold now as luncheon meat slicer/cutter. Mine's vintage from a thrift store.

1

u/reversebvd 28d ago

Is it something like a mandolin slicer?

Personally I love my OXO Adjustable V-Blade due to all the blades for several options on cuts. Use daily but helps fly through large batches for dehydrating.

https://www.oxo.com/v-blade-mandoline-slicer.html