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Important
Check for moisture by shaking the content of your storage container several times during the first
week after the food has been dried. If moisture appears on the inside, the food has not been suffi
-
ciently dried and should be returned to the Food Dehydrator for further drying.
Do not place warm produce into storage containers, as condensation will form causing mould and
mildew.
Dehydrating dry foods
- Rehydration is the process of putting the moisture back into food that have been dried.
- Rehydrated fruit and vegetables can be used in a variety of dishes. They can be used in
sauces, cakes, soups, casseroles and even for making baby food. For example, dried
vegetables can be used in making a nutritious and healthy soup.
- Dried foods can be partially rehydrated by soaking in water or cooking. (Food will taste and
resemble their fresh counterparts after reconstitution).
- One cup of dried vegetables generally reconstitutes to two cups of vegetables.
- Once cup f dried fruit reconstitutes to one and a half cups of fruit.
Drying Fruits
Preparation
- Wash fruit and pat dry with paper towels.
- Remove any blemishes, pips and stones.
- Slice as recommended.
- Pre-treat if desired.
Pre-Treatment
Pre-treatment makes food look better and increase the shelf life.
Natural Pre-Treatment Recipes
- Use pineapple or lemon juice to prevent browning. Soak fruit for 2-3 minutes in the juice, before
drying.
- Fruit may also be sprinkled with honey, brown sugar, cinnamon or coconut to give an interesting
dried flavour.
Blanching
- Soak fruits with natural protective wax coating, e.g. figs, grapes and prunes, need to be
blanched to speed the drying process.
To Blanch
1. Soak fruits in boiling water for 1-2 minutes.
2. Plunge into ice cold water.
3. Slice and commence drying.
Dryness Test
- Cool fruit before testing for the final degree of dryness. Most fruit will be soft and pliable when
properly dried.
Drying Vegetables
Preparation
- Wash vegetables thoroughly and remove blemishes.
- Pre-treat if desired.
Summary of Contents for DES101
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