wrote on Jun 11^th, 2004 at 5:04pm:

I have never dehydrated anything (except myself) how do you dehydrate in your oven?  What temp, how long etc.? Looking specifically for this salsa Dehydration gig.

Wishin
I will attempt to answer your question.
Temperatures and airflow are the two key factors when dehydrating food, an oven in most cases has a low setting of 140 degrees and limited airflow. Although it can be done, the oven is not the ideal place to dry veggies or fruit, which require a temperature of between 130 and 135 degrees. Ovens work well for jerky and other meats, which require temperatures 140 to 145, degrees.
You will need a couple of things for salsa; an oven thermometer, a cookie sheet and cooking spray. Set the oven at the lowest possible temperature leaving the oven door cracked a couple of inches checking your oven thermometer for proper temperature (you do not want to cook it). Prepare your salsa or buy jar. Prepare your cookie sheet by spraying a thin coating of vegetable spray (this will prevent the dried salsa from sticking) and place the salsa on the tray spreading it out as evenly as possible. Place the tray of salsa in the center of the oven by repositioning the oven rack. Leave the oven door cracked a couple of inches so moisture can escape. It will take anywhere from 10 to 12 hours to dry. The finished product should be pliable with no moisture. Once you allow the salsa to cool to room temperature lay out a piece of waxed paper or plastic wrap and lay the salsa leather on it and roll up, place in a zip lock. Hydrate in warm water.
I hope this helps.
flp