Forum Index » Food, Hydration, and Nutrition » Tips on dehydrating Canned Chili?


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Shane Stewart
(anacrime) - F
Tips on dehydrating Canned Chili? on 05/29/2008 10:27:41 MDT Print View

I'm sure some of you have done this before. Seems like it would be easy enough, however the batch I did yesterday completely stuck to the wax paper. Is there any sort of trick to this? Or does it just take more finesse on the timing?
Sarah Kirkconnell
(sarbar) - F

Locale: In the shadow of Mt. Rainier
Parchment paper on 05/29/2008 10:47:03 MDT Print View

is your friend. Best when drying foods to check every 30 minutes to an hour. With liquids once they are tacky dry you can flip them over to get the back side done.

Wax paper can melt its coating though.
Jan Stiff
(jsstiff@mchsi.com) - F
Tips on dehydrating Canned Chili on 06/01/2008 02:59:32 MDT Print View

Try using a silicone mat or baking parchment (also silicone inpregnated).
Gross Bob
(redmonk) - MLife

Locale: Bay Area
Tips on dehydrating Canned Chili? on 06/01/2008 09:00:01 MDT Print View

I lost my first batch of chili while discovering the subtle difference between waxed paper and parchment paper.

Wax paper is tissue coated in wax that is suitable for room temperature applications. Parchment paper is treated with silicone, and can withstand baking temperatures.

For dehydrating, parchment paper is superior.