31
16
DDEEHHYYDDRRA
ATTIINNGG GGUUIIDDEE
Apples
PREPARATION:
Wash, peel (if desired), core and cut into
¼
-inch slices or chop.
Peels contain a lot of nutrients, but have a tendency to make fruit tougher and
take longer to dehydrate.
PRETREATMENT:
Ascorbic acid. Soak in solution for 2 to 3 minutes; drain.
DEHYDRATE:
Dry sliced apples at 100
º
for about 6 to 8 hours, until slightly
crispy; dry chopped apples for 5 to 6 hours.
REHYDRATE:
Soak in hot water for approximately 10 to 15 minutes; drain.
LEATHER:
Excellent for leather. If desired, add about
¼
sp. cinnamon, nutmeg,
allspice, ginger, or cloves to each quart of apple puree. Naturally sweet apple
puree can be mixed with more tart fruit purees as well.
Apricots
PREPARATION:
Wash, halve and remove pits.
PRETREATMENT:
Optional. There is no noticeable difference when treated with
ascorbic acid. However, for better color and flavor if planning to rehydrate,
syrup-blanch the apricots.
DEHYDRATE:
Place apricots cut-side down on drying trays. Dry at 100
º
for
about 48 hours for untreated apricots and 60 hours for syrup-blanched
apricots, until pliable with no pockets of moisture.
REHYDRATE:
For cooking, soak in hot water for 15 minutes. For baking,
apricots can be used dried.
LEATHER:
Excellent for making leathers.
NOTE
• Snipping with scissors is the best method for cutting dried apricots.
• Label the storage container with the original weight of the apricots for ease
in using for recipes.
DDEEHHYYDDRRA
ATTIINNGG GGUUIIDDEE
Onions
PREPARATION:
Remove papery shell, dice or cut into
¼
-inch slices.
PRETREATMENT:
Not necessary.
DEHYDRATE:
Dry at 100
º
for approximately 20 hours, until brittle.
REHYDRATE:
Soak in hot water for 15 minutes; drain. It is not necessary to
rehydrate dried onions before adding to soups or stews.
NOTE
•
Add dried onions to hot savory dishes.
•
Be aware that dehydrating onions will make the house smell strongly.
•
To make onion flakes or powder, place dried onions in a blender,
grinder or food mill and process until ground to desired size.
•
To make onion salt, mix equal parts salt with finely ground onion
powder.
Papayas
PREPARATION:
Peel, halve, remove seeds and cut into
¼
-inch slices.
PRETREATMENT:
Not necessary.
DEHYDRATE:
Dry at 100
º
for approximately 20 hours, until pliable.
REHYDRATE:
Soak in cold water for 1 hour; drain.
LEATHER:
Excellent for leathers, especially when combined with other fruit
purees.
NOTE
•
Dried papaya is good for snacking, but tends to be mushy when
rehydrated.
•
Dried papaya is delicious in sorbets and frozen yogurts.
