Excalibur EXC10EL Manual Download Page 15

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PREPARATIoN

Pre-treatment

Pretreating food is not an essential procedure when using your Excalibur® Food Dehydrator . There are basically two
types of pre-treatment, dipping and blanching . Pretreating will help maintain:

Color:

reduces oxidation of foods such as apples and potatoes keeping them from turning a rust-like color .

Nutrients:

helps retain the minimal loss which tends to occur during the drying process .

Texture:

the chance for fiber deterioration in the produce is lessened .

There are basically two types of pre-treatment: dipping and blanching .

Dipping

Dipping is a treatment used primarily to prevent fruits or vegetables from oxidizing .

Sodium Bisulfite:

When mixed with water, sodium bisulfite is a liquid form of sulfur . It is the most effective and least

expensive anti-oxidant . Use only a food-safe grade of sodium bisulfite that is made especially for dehydration .
Sodium Bisulfite is available directly through Excalibur® .
If subject to sulfur allergic reactions, check with your physician before using Sodium Bisulfite as a dip.

Fruits:

Mix 1 1/2 tablespoons of Sodium Bisulfite in one gallon of water . Soak fruit slices for five minutes and halved

fruit for fifteen minutes . Rinse .

Vegetables:

Recommended for steam blanching only . Add 1 teaspoon Sodium Bisulfite to each cup of steaming

water and blanch as you would normally . This is particularly recommended for vegetables to be stored in excess of
three months .

Ascorbic Acid-Citric Acid Dip:

is simply a form of vitamin C . Citric acid is found in all citrus fruits . These citrus type dips

are available through Excalibur, in drug or health food stores in crystal, powder or tablet form . Soak the prepared
produce in a solution of 2 tablespoons of powder to 1 quart of water for 2 minutes .

Fruit Juice Dip:

Citrus juices, such as pineapple, lemon or lime, may be used as a natural anti-oxidant . Stir 1 cup of

juice into 1 quart of lukewarm water and soak 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:

Honey dips are used quite frequently on fruits to be dried . Many dried fruits sold in the grocery store or in

health food stores have been treated this way . The honey will make fruit considerably sweeter and will add calories
as well . Dissolve 1 cup of sugar in 3 cups of hot water . Allow mixture to cool until lukewarm, and add 1 cup honey .
Dip fruits in small batches, remove with a slotted spoon and drain thoroughly before dehydrating .
Blotting off any excess moisture with paper towels before placing the food in the dehydrator is the final important
step . Excess moisture of foods will prolong the drying cycle .

Blanching

Blanching, as a means of pre-treatment, can be done either in boiling water or by steaming the foods . This pre-
treatment is sometimes referred to as “checking” or “crazing .” You can use this method most effectively on tough-
skinned fruits (sometimes having natural protective wax coating) such as grapes, plums, cranberries, etc . By boiling
fruits in water for 1 to 2 minutes, the skin “cracks” and allows the moisture to more readily escape, thus the drying time
is faster .

Water Blanch:

Fill a large pan over half-full with water . Bring the water to a boil and stir the food directly into the boiling

water . Cover and blanch for approximately 3 minutes . Remove food from the boiling water and place it into ice water
to cool . Blot with a towel to remove excess water before drying .

Steam Blanching:

Using an old fashioned, pan-type steamer, fill the lower portion with 2 inches of water . The perforated

upper section is then filled with food . Let the water rapidly boil approximately four minutes . Remove food from the
boiling water and place it into ice water to cool . Blot with a towel to remove excess water before drying .

Electric Steamers:

Electric steamers are perhaps the best means for blanching . The electric steamer will aid in the

retention of nutrients, bring out the food’s most vivid color and heighten the natural flavor of the produce . Follow the
set guidelines provided in your electric steamer’s operating manual for blanching individual fruits and vegetables .