8.
Useful Tips
Rehydrating
Apples
Wash and peel (if desired) then core and slice into
¼" slices or rounds. You may wish to soak the fruits in
lemon juice for 2-3 minutes prior to dehydrating to
keep them from darkening in color. Dry approximately
7-15 hours. Apples should be slightly crisp. If you wish to
rehydrate, soak in hot water for 10 to 15 minutes.
Apricots
Wash, half and remove the pits. Pretreatment is not
necessary. Dry approximately 10-18 hours. Apricots
should be pliable with no pockets of moisture. To
rehydrate, soak in hot water for 15 minutes.
Bananas
Avoid using overripe bananas. Peel and slice. You
may wish to pretreat by soaking in lemon juice
for 1-2 minutes to prevent darkening. Dehydrate
approximately 6-10 hours or until crisp. To rehydrate,
soak in hot water for about 10 minutes.
Berries
Remove stems, wash and shake dry. Pretreatment
is not necessary. Drying time is approximately 10-15
hours. Rehydrate by soaking in hot water for about 15
minutes. Drain well before using.
• Previously dehydrated food can be rehydrated by
soaking the food in water or by pouring hot water
over it. Do not add any seasonings during this
process as they may change the flavor of the food
as a result. Typically, 1 cup of water is appropriate
for 1 cup of dehydrated food.
• For stewed fruits, add 2 cups of water and simmer
until tender.
• Dehydrated fruits and vegetables can be soaked
in cold water using a 1:1 water/dried food ratio for
2 to 6 hours in the refrigerator. Room temperature
may create an environment for harmful bacteria
to grow. They can alternatively be immersed in
boiling water for 5 to 10 minutes or until they reach
the desired consistency.
Helpful
Hints:
To keep foods from
sticking, brush a light
coat of vegetable oil on
the drying tray. It will
make removing food
and cleaning easier.
9.
Food Labeling
Labeling each container helps to remind you of the
contents, date of drying and original weight. Keeping
records of all of this information will be of great help
towards improving your drying techniques and
obtaining better results.
Storage
Proper storage is essential to maintaining the quality
of foods. For best results, wait until the food is cool
before storing (see note). Foods can be kept longer if
stored in cool, dry and dark places. Ideally, storage
temperatures should be below 60°F or 16°C (the lower
the better).
Storage Containers
Place dried food in plastic freezer bags before storing
in metal or glass containers. Avoid containers that
“breathe” or have weak seals. Fill the container with
as much as possible. Remember, air can destroy
food. Squeeze air out if using plastic bags or boiling
pouches.
Moisture Check
Check the moisture of your dehydrated food on a
regular basis. If you notice moisture inside, dehydrate
it for a longer time.
Useful Tips
(
CONT.
)
Caution:
Once rehydrated, food
must be consumed
quickly or stored in the
refrigerator to prevent
spoiling.
Note:
·To properly store fruit
leather, transfer to
plastic bags while still
warm. For all other
dehydrated foods, wait
until cool before storing.
