7 Biggest Mistakes People Make When Dehydrating Food

The most common dehydrating mistakes can lead to mold, spoilage, or poor texture.

If you’re just getting started with dehydrating food at home, it’s easy to hit a few bumps. Even experienced preppers run into occasional mishaps—fruit that turns leathery, jars that fog up, or jerky that spoils too soon. The good news? Most of these problems can be avoided with a few key habits. Below are some of the biggest mistakes people make when dehydrating food—and how to steer clear of them.

1. Not Drying Thoroughly (Especially in the Middle)

Just because something looks dry on the outside doesn’t mean it’s fully dehydrated. This is especially true for thicker slices of fruit or high-moisture foods like tomatoes and zucchini. If you skip a dryness check, you may trap moisture that causes spoilage later.

What to do instead: Learn to perform tactile tests—snap, bend, or cut in half. For more guidance, see How to Tell When Dehydrated Food Is Fully Dry.

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2. Overloading Trays or Blocking Airflow

Stacking too much food or overlapping slices prevents air from circulating evenly. You’ll end up with uneven results—some food bone dry, some still sticky.

Solution: Space your food out with a little breathing room. If your dehydrator allows, rotate trays halfway through. Don’t crowd the oven if you’re not using a dehydrator—see our guide on 3 Ways to Dehydrate Food Without a Dehydrator.

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3. Storing Food Too Soon (Without Conditioning)

If you take food off the tray and toss it into a jar right away, you risk moisture equalizing and creating spoilage conditions. This is especially true for fruits and vegetables.

Fix it: Use the conditioning method—place the food in loosely packed jars for 5-7 days, shaking daily. If you see condensation, dehydrate again. Learn the full process in How to Condition Dehydrated Food (And Why It Matters).

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4. Skipping Pretreatments (When They’re Needed)

Some foods—like apples, bananas, and potatoes—brown quickly or degrade in texture without a quick pretreatment like lemon water or blanching.

When to pretreat:

• Use a lemon water dip or citric acid solution for fruits.
• Blanch certain vegetables (like green beans or carrots) before drying.
• Avoid it for herbs or mushrooms.

See Best Fruits to Dehydrate (And How to Keep Them From Turning Brown) for pretreatment tips.

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5. Using the Wrong Temps

Too low and you risk spoilage. Too high and you risk case hardening—the outside dries into a shell, trapping moisture inside.

Best practice: Use a thermometer and stick to these USDA-recommended temps:

• Fruits: 135°F
• Vegetables: 125°F
• Jerky (after precooking): 160°F+

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6. Improper Storage (or No Labels!)

Throwing dried food into a jar and sticking it on a shelf won’t cut it for long-term storage. Improper sealing and skipping oxygen/moisture control can shorten shelf life drastically.

Best practices:

• Use Mylar bags with oxygen absorbers for long-term storage.
• For pantry use, vacuum-sealed jars or mason jars with tight-fitting lids are great.
• Always label with date, contents, and rotation info. Learn more in How to Store Dehydrated Food for Maximum Shelf Life.

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7. Trying to Dehydrate the Wrong Foods

Some foods just don’t take well to dehydration—think avocados, butter, or full-fat cheeses. These go rancid quickly or don’t dry evenly.

Check before you dry: Reference our list of What Not to Dehydrate: Foods That Fail or Get Unsafe.

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Final Thoughts

Dehydrating is one of the simplest, most budget-friendly ways to preserve food at home—but there’s a learning curve. Avoiding these common mistakes will save you from spoiled batches, moldy jars, and wasted time. Stick with the basics, check your dryness, and store it right—you’ll get more out of every tray.

Thanks for stoppin’ by!

Jelly Grandma

👉 Want more tips like this? Check out 8 Beginner Tips for Dehydrating Food – Avoid the Common Mistakes for everything from drying gear reviews to pantry storage hacks.