I have the assorted electric dehydrators but when the hydro goes out (shtf times) and no sun available.

Many years ago I made several frames from 1" x 1/2" boards, 2 ft long by 10", then screen stapled to that.
Stack them up and put them on tin cans on the wood stove.
Of course,you can make them to whatever size would be best fit for your wood stove.

One screened tray I made into two sections so that mixed food can still go on the one tray, if needed. Aways seem to be a little bit of something that needed to dry when the rest was drying.

Keep tin cans in several sized heights.
Of course you can put ties up on your ceiling and an S hook to hold them up, instead of cans.
For me, I find the cans more useful as my ceiling is vaulted. :/

You really don't need a fan with this setup. The heat carries the moisture up and away.

These shelves do have a wood cabinet to go into if/when I want to run the electricity. Oddly, I use them over the wood stove more.

Anywho ..just thought I would toss that out there.
Super easy to make and my favorite...cheap to make and use. 🙂

OldSchool.
Seems I have the same problem you have, but I have it not only with strawberries. Watermelon as well and oh yes naters too, thats all I will admit to right now. 😉

Weeeeell one has to taste to make sure they are ok...right??
At least that's my story and I am stickin to it!

Hmmm... perhaps the dipping in lemon juice stopped them from turning brown. Ascorbic acid (Vit C) is used as a powder for the same purpose.

JAB

That is the reason for the lemon juice but they still darken a bit. Based on how I understood the post there is a color difference when using the ceramic vs the stainless steel.

The same enzymes that react with air also react with lower quality steel. That is why lettuce should be torn for a salad; not cut with a steel knife. A plastic lettuce knife might work for bananas if the browning is causing a problem with aesthetics.

I used the ceramic knife when I cut the banana, normally the slices would start browning right away with stainless steel but that didnt happen. No matter what you do they will go a bit brown with dehydrating - Im going tonhave to try the pinapple juice, sounds tasty.

I used the ceramic knife when I cut the banana, normally the slices would start browning right away with stainless steel but that didnt happen. No matter what you do they will go a bit brown with dehydrating - Im going tonhave to try the pinapple juice, sounds tasty.

When using pineapple juice the banana slices do not dry brittle, they stay a little stickier but a much better taste

For those in southwestern Ontario I ran into a seminar on Dehydrating Food that some may be interested in there 's information at http://www.bydeley.com/workshops/food-dehydration.html . They are also offering some other workshops on skills of interest...