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Flower Petals:
1. To make potpourris spread petals loosely on the Trays.
2. Dry for approximately 5 hours.
3. Store the petals in decorative containers or sachet bags and tie with a
ribbon. NOTE: You can sprinkle the petals with spices like powdered
cinnamon, whole cloves, a bit of dried rosemary or mint for variety.
Keep the container closed until all of the fragrances have blended.
PACKING & STORAGE
• Wait until cool before packing food in storage containers. Pack food
in clean, dry, air- tight containers. Glass jars or freezer bags make
good containers. When using plastic bags ensure that excess air
is removed. When using other containers pack food as tightly as
possible without crushing to eliminate excess air space.
• Label and date all foods.
• Packaged foods (except meats & chicken) can be stored in a dry, dark
place, the cooler the better. Food that is not going to be eaten within
a few days should be stored in the refrigerator or freezer to extend the
shelf life. Light and heat cause the deterioration process to accelerate.
• Store meats or chicken in the refrigerator or freezer.
• If storing foods in the freezer, be sure to use containers or bags that
are designed for freezer storage. See the ‘Packing & Storage’ section.
• Dehydrated food should be checked about once a month for signs of
moisture or mold.
• If stored properly, the shelf life for fruits and vegetables is
approximately 1 year. Meat is 3 months.
REHYDRATING
Fruits are usually eaten in their dried form but can be rehydrated to use
for pies, sauces, baby food, etc. Most vegetables need to be rehydrated
except when used in soups, stews, etc.
Both fruits and vegetables can be rehydrated by soaking, boiling,
steaming or adding directly into your recipe. Do not add sugar or salt to
the water as this will slow down the rehydrating process.
Soaking
Soak fruits in the refrigerator for a few hours until they reach desired
consistency. Use enough water to barely cover the fruit. One cup of
dried fruits will yield about two cups of rehydrated fruit.
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