18
•
Place on the dehydrator tray in a single layer, avoiding overlapping.
•
Drying times will vary considerably depending on the size of the flower and the
amount of foliage. Dry at 100˚F (38˚C).
•
Dough art and beads can be dried in the dehydrator. Temperatures may vary
.
Reconstituting Dried Foods
•
While it is not necessary to reconstitute your dried foods, you can do so with ease.
Vegetables can be used as a side dish or in recipes very effectively after being reconstituted
in the following way.
•
Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes. Use 1 cup of
water for 1 cup of dehydrated food. Once re-hydrated, the food can be cooked normally.
•
Soaking foods in warm water will speed up the process, however, it may result in loss of
flavor.
•
Dehydrated fruits and vegetables can be soaked in cold water for 2-6 hours in the refrigerator.
WARNING! Soaking at room temperature allows harmful bacteria to grow.
•
Do not add seasoning. Adding salt or sugar during rehydration may change the flavor of the
food.
•
To make stewed fruits or vegetables, add 2 cups of water and simmer until tender.
•
Consume dehydrated foods as soon as possible once the storage container is opened. Keep
any unused portions in the refrigerator to avoid contamination.
Recipes
HAWAIIAN JERKY MARINADE
1 tsp Salt
1 tsp ground Ginger
1/4 cup Pineapple Juice
1 Tbsp Brown Sugar
1/4 tsp Pepper
1/8 tsp Cayenne Pepper
1 crushed Garlic Clove
1/4 cup Soy Sauce
1 lb. lean Meat, sliced into
1/8-1/4" thin strips
CAJUN JERKY MARINADE
1 cup Tomato Juice
1/2 tsp Garlic Powder
1/2 tsp ground Black Pepper
1-1/2 tsp dried Thyme
1-1/2 tsp dried Basil
1-1/2 tsp Onion Pepper
2 tsp Cayenne Pepper (or
more to taste)
1 tsp White Pepper
1 lb. lean Meat, sliced into
1/8-1/4" thin strips
HOT JERKY MARINADE
1/3 cup Teriyaki Sauce
1 tsp ground Horseradish
2 tsp Brown Sugar
2 tsp ground Black Pepper
1 tsp Salt
1/2 tsp Paprika
½ tsp Chili Powder
1 Tbsp. Olive Oil
1 Tbsp. minced Garlic
2 Tbsp. seeded & finely
chopped Jalapeno Peppers
1/4 tsp Tabasco Sauce
1 lb. lean Meat, sliced into
1/8-1/4" thin strips
BURGUNDY JERKY MARINADE
2 cups Burgundy Wine
1/2 cup Soy Sauce
3 Cloves Garlic, chopped
1 Tbsp. ground Black Pepper
3 Tbsp. Molasses Syrup
1 lb. lean Meat, sliced into
1/8-1/4" thin strips
