Fruit lEathErS / rollS
Yogurt, leftover fruits or vegetables can be pureed, sweetened and spiced and made
into a nutritious, high-energy snack food. spread the pureed, produce thinly on the BPA
free plastic drying sheets provided (not mesh tray) or parchment paper and dehydrate,
transforming the liquid into a chewy, quick-energy snack! The plastic trays are not dishwasher
safe.
mEat & FiSh JErky
Many recipes are available, but you can use just about any combination of the following
ingredients: soy, Worcestershire, tomato or barbecue sauce; garlic, onion or curry powder,
seasoned salt or pepper. Pick a lean cut of raw meat as free from fat as possible; the
higher the fat content, the shorter the storage life of the jerky. slice the meat either with
or across the grain. Uniform, even slicing is key! Jerky cut with the grain will be chewy; cut
across the grain will be very tender but more brittle. Cut into strips 1’ wide, 3/18” thick and
as long as you want. Once sliced, cut off all visible fat.
hErBS & SpiCES
Dry your own freshly grown herbs! Create special teas and seasonings.
Trim off any dead or discolored plant parts. Wash the leaves and stems in cool water. Blot
with towel to remove as much water as possible. spread the plants in a single layer on
trays. Dry at 95ºF/35ºC - 115ºF/46ºC for 2 to 4 hours.
Note: If herbs take longer than 4 hours,
turn the temperature to a higher setting. Higher humidity areas may require temperature
as high as 125ºF/52ºC to dry herbs and spices properly.
nutS
nuts can be dried at home in their natural state or spiced and seasoned.
spread nuts in a single layer on the drying trays. Dry at 115ºF/46ºC - 125ºF/52ºC for 10 to
14 hours, and nut meats should be dry in 8 to 12 hours.
Note: Due to high oil content, nut
meats may turn rancid if not refrigerated.
paSta
Place strips of freshly made pasta in single layers onto your drying trays. Dry at 135ºF/57ºC
for 2 to 4 hours.
OTHeR DeHYDRATInG Uses
8
