5
preparatIon
Pre-treatment
Pretreating food isn’t essential but may help maintain the food’s color, nutrients and texture.
Dipping
A treatment used to prevent fruits and vegetables from oxidizing. After using one of these
treatments, blot off excess moisture with paper towels before placing food in dehydrator.
Excess moisture extends drying time.
•
Sodium Bisulfite:
Available directly through Excalibur. It is the most effective and least
expensive anti-oxidant. Use only food-safe grade. When mixed with water, this is the
liquid form of sulfur. Before using, check with your physician regarding allergies.
•
Fruits:
Mix 1-1/2 tablespoons of Sodium Bisulfate in 1-gallon of water. Soak fruits slices
for 5 minutes. Rinse.
•
Vegetables:
ecommended for steam blanching only. Also highly recommended for
vegetables to be stored in excess of 3 months. Add 1 teaspoon of Sodium Bisulfate to
each 1 cup of steam water and blanch.
•
Ascorbic Acid-Citric Acid Dip:
Available directly through Excalibur. Simple form of
Vitamin C. Found in all citrus fruits. Soak prepared produce in a solution of 2 tablespoons
of powder to 1 quart of water for 2 minutes.
•
Fruit Juice Dip:
A natural anti-oxidant. Stir 1 cup of citrus juice into 1 quart of lukewarm
water. Soak prepared produce for 10 minutes. NOTE: Fruit juice is only 1/6 as effective
as pure Ascorbic Acid and may add taste to your food.
•
Honey Dip:
A common treatment for dried fruits sold in the grocery store or in health food
stores. This will make fruit considerably sweeter and add calories as well. Dissolve 1 cup
of sugar in 3 cups of hot water. Cool mixture to lukewarm. Add 1 cup of honey. Dip fruits
in small batches. Remove with slotted spoon and drain thoroughly before dehydrating.
Blanching
A treatment using boiling water or steam. Also known as checking or crazing. Use on tough-
skinned or fruits with a natural protective wax like graphs, plums, cranberries, etc. This method
reduces drying time significantly. er.
•
Water Blanch:
Bring pot of water to a boil. Stir in food. Cover and let sit for approximately
3 minutes. Remove food. Place it in ice water to cool. Skins of fruit should be cracked so
moisture can escape during drying process. Blot off excess moisture with paper towels
before placing food in dehydrator. Excess moisture extends drying time.
•
Steam Blanching:
Using a steamer, fill the lower portion with 2 inches of water. Fill the
upper, perforated section with food. Let water boil rapidly for 5 minutes. Remove food.
Place it in ice water to cool. Blot off excess moisture with paper towels before placing food
in dehydrator. Excess moisture extends drying time.
•
Electric Steamers:
Follow the directions provided with your steamer’s operating manual
for blanching fruits and vegetables..
Summary of Contents for 3926TB
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