The difference between sun drying and dehydration

There is more than one method you can use to dehydrate or dry your food and some differences in these methods and you cannot expect them to work the same in all cases.

So what is the difference between drying food in the sun and dehydrating it?

Although both methods dry out food, they do so using different processes, and the final results may vary as well. Sun drying is often lumped together as a form of dehydration, but the process is very different.

We’ve put together a guide that breaks down the difference between these two methods and what each can do better. We will explain how each method works and we will give you all the tips and differences between them.

Read on to learn everything you need to know about the difference between sun drying and dehydrating food.

Guide to sun drying and dehydrating food

Not all processes are the same and not all work the same for all types of food. When it comes to sun drying and dehydration, these methods clearly work differently.

They serve multiple purposes and can be useful in their own ways. Let’s start the topic by talking about each one separately. We’ll go over what that process entails and even what it’s best to use it for.

You are ready? Let’s go there!

Guide to drying in the sun

Sun drying is a simple form of dehydration that essentially serves a similar purpose as dehydration. And you know what? No equipment is needed, unless you count sunlight as equipment.

Sun drying has been used for centuries as a means of drying food, removing its natural moisture and, in a sense, dehydrating it. There are some foods that may not work as well for dehydration, but you have to remember that it is a viable process.

Sun drying is a process that was used in ancient times and can still be used today. It may require certain temperatures, patience, and of course sunlight, but it DOES work and doesn’t require you to buy equipment or heat your house with an oven.

The truth is that not everyone has a dehydrator or even an oven at their disposal, but these people still deserve a method to perform a similar function. So we’re back to a tried and true process: sun drying.

Advantages of drying food in the sun

• Use natural sunlight for drying
• Save energy and not have to buy a dehydrator
• Performs functions similar to those of dehydration
• A timeless process that has worked for centuries
• A great method of “dehydrating” if you need an alternative to the oven or dehydrator

Cons of drying food in the sun

• Some foods do better than others when it comes to sun-drying, but there was a time when sun-drying was even used for meats.
• Sun drying can leave foods with low levels of acidity or high levels of protein more susceptible to bacterial infiltration
• Requires that the sun and the temperature are not lower than 85 degrees for several hours or even days in a row
• Works best in areas with low humidity levels (below 60%)
• Requires a bit of work with placement, finding ample space, and introducing or covering food overnight so your progress doesn’t regress

Much of the world has decided that dehydrating with devices is best because it is so much easier. And this may be true, but you also have to keep in mind that it is not always an option.

For example, if you don’t have these devices at your disposal, you may need an alternative. Another consideration would be for people who spend a lot of time “in nature”. Backpackers, hikers, avid campers, survivors… each of these categories requires a self-advocacy process.

There are many variables in the sun-drying process that could harm your sun-dried foods. If you decide to use this method to dry or dehydrate food, keep in mind the smallest details to get the best results.

With current knowledge, fruits are sun-dried better than any other type of food . Vegetables tend to have little acidity and meats tend to have a lot of protein. These foods CAN continue to be sun-dried, but there are increased risks in doing so. The key is to be informed and aware.

The sun drying process

Sun drying is relatively easy, in theory. However, it can take a long time. Sun drying is a process that has a great implication in certain steps. Be prepared to spend some time at periodic intervals as you go through the sun-drying process.

Here are some basic steps in the sun drying process. We have accumulated these steps based on a tomato and the sun-drying process for tomatoes, since they are a common fruit to sun-dry. However, you can follow these steps for anything you use, possibly with slight modifications.

Just make sure that whatever food you are going to sun dry, you check the most suitable process for that item.

Steps to dry tomatoes in the sun

1. Cut the tomatoes to the size you prefer. Your tomato can shrink up to 80%. Most tomatoes are simply cut in half for the sun-drying process, but you can cut them smaller if you like.
2. Place the tomatoes on a rack (sun drying surface preferred) and sprinkle lightly with salt to preserve.
3. Use high levels of cheesecloth to cover the tomatoes if you want to try to keep bugs away from them.
4. Place your tomato mesh in an area that receives constant sun throughout the day. Remember it has to be over 85 degrees.
5. Bring the tomatoes inside overnight or if the temperature drops below 85.
6. This process can take up to 2 weeks. Just keep going until they’ve dried. They have to be completely dry but not crisp for them to be done.
7. Store them properly and they can last for months or even years.

As you can see, drying food in the sun is quite an extensive process.  Although it is not really difficult, it requires a great deal of time. Think about if you were sun drying items on a survival trip. Would you dry them in the sun? And the meats?

Sun drying isn’t always a great solution, but the fact remains that it is a solution. It may seem awkward or require too much time or follow-up, but don’t discount it.

For the record, dried tomatoes are useful and delicious. They make a great storage method if you have an abundance of tomatoes. You can achieve a similar effect by dehydrating them in the oven or in a dehydrator.

Also, many people refer to the method of dehydrating food in the oven as sun drying, and it’s clearly not the same process.

dehydration guide

Dehydrating various foods is a much simpler process than drying in the sun. Why? Well, first of all, it takes hours versus days and you don’t have to worry about bugs or critters getting into your drying goods.

Dehydration can be completed by drying the product in an oven process or by using a dehydrator. Dehydrators are very effective tools. They work quickly and easily and you can easily find one that is not overpriced, although there are some that can be expensive.

Sun drying is quickly becoming outdated, simply because these methods make the process so easy . While they may be the preferred method for simplicity, they’re not always the best method (for tomatoes, for example) and sun drying works great when you need an alternative option.

What is good, or bad, about dehydration?

Advantages of dehydration

• Dry and preserve any food of your choice (meals, fruits, vegetables, etc.)
• The dehydration process takes hours, not days, to complete
• You can dehydrate using a dehydrator or the oven
• No need to actively control the dehydration process
• It’s simple and easy to do

Cons of dehydration

• It is possible to dehydrate too long
• It may require some type of additive to use it as a preservative
• More salt or sugar is often added
• A preparation process must be followed before dehydration

In this case, the pros outweigh the cons. Even if you’re not familiar with the dehydration process, it’s relatively easy. You can use the stovetop or the oven and you will get delicious results.

The main difference between drying food in the sun and dehydrating it is that dehydrating food is much less limiting. There are no foods that warn you not to dehydrate, you can literally dehydrate almost any food.

Do you like French fries? Use a dehydrator. Do you want homemade jerky? Use a dehydrator. Do you prefer to have dried fruit on hand to snack on? Guess. Use a dehydrator. In this case, we also mean dehydrating in your oven when we say use a dehydrator.

Feeling a bit overwhelmed by all of this? Don’t worry, we’ll include a quick comparison reference section later in this article.

The dehydration process

The dehydration process is very easy. Whether you use the oven or a dehydrator, it’s relatively easy. We will guide you through both. In an effort to compare apples to apples (or tomatoes to tomatoes?) we will use the dehydration steps for tomatoes in this guide as well.

Remember that the main steps will remain the same, but the times or the recommended preparation may vary. Just check the process for your feed before proceeding.

Steps for dehydrating tomatoes in the oven

1. Cut the tomatoes into slices of the desired size. Again, it is recommended to cut them in half, but you can cut them smaller if you prefer. Remove the hearts during this process. You can also scoop out most of the seeds and pulp.
2. Season the tomatoes in a bowl and stir until just seasoned.  You can season however you like, but we recommend sprinkling at least a little salt for preservation.
3. Arrange the tomatoes on cooling racks or on parchment paper-lined baking sheets. The use of cooling racks has the best dehydration effect in the whole oven.
4. Move the oven rack near the bottom of the oven and place your pan on the rack.
5. Bake like this at 200 degrees for 4-6 hours . You want the tomatoes to be free of moisture without being too dry.
6. If stored properly, sundried tomatoes should last several months, possibly even years.

Steps to dehydrate tomatoes with a dehydrator

1. Wash the tomatoes and remove the stems. Cut the tomatoes to the desired size. In this case it is recommended to cut them with a thickness of ¼ inch. In this case, they take much longer to dry if they are thicker, but you can make any size you prefer.
2. Season the slices however you like. We recommend using at least a small amount of salt for preservation.
3. Arrange the slices on the trays of your dehydrator
4. Dehydrate at 150 degrees for 8-10 hours. You want them to have a slightly chewy look and feel when they’re done.

Brief summary of the differences

I know this information can be overwhelming, so let’s summarize the most important points for you.

Dehydration is a much more efficient process in terms of time than sun drying. Sun drying can take up to 2 weeks for full drying, while dehydration takes more like 6-10 hours for the full process.

Sun drying requires specific circumstances, such as low humidity, sun and high temperatures, while dehydration can be done anywhere with the right tools.

Sun-drying can be laborious, as you have to cover and move items indoors overnight and put them back in the sun the next day. Dehydration does not require this.

Dehydration can be used on any type of food, from fruits and vegetables to various meats. It works fine every time and contamination is not a concern. Sun drying is recommended especially for fruits, as there is a possibility of bacteria with other foods.

Related questions

We hope that this guide has provided you with valuable information and has allowed you to discover the world of sun drying and dehydration, and that you fully understand the differences between the two processes.

We’ve included some common questions and answers and invite you to review them for additional information that may be helpful to you.

What are the best vegetables for sun drying?

Although fruits are the most recommended foods for the sun-drying method, you can also get positive results with some vegetables. Try sun-drying vegetables like potatoes, celery, green beans, corn, and carrots.

What is the best way to store these foods?

What you need most is that they are well sealed for proper conservation. You can store them in an airtight container or a sealable bag. We also recommend vacuum sealing, as this removes excess surface area and properly seals the container.

Is food unhealthy when dehydrated?

Unfortunately, some of the vitamins and nutrients found naturally in fruits and vegetables can be compromised during the drying process, as heat tends to wear down those properties. However, this still maintains some of its nutrients. Also, the sodium content tends to be higher for preservation reasons.