7
PREPARATIoN
DRYING GuIDE
SToRAGE & RECoNSTITuTIoN
Timing
Drying times, are enormously dependent on factors: amount of humidity in the air, the moisture content of the food being dried and the method
of preparation.
Humidity:
Check with your local weather service to determine the day’s humidity level. The closer the humidity is to 100%, the longer it will take for
your food to dry.
Moisture Content:
Water content of a fruit or vegetable can vary due to growing season, rainfall and environmental factors, as well as the ripeness
of the food.
Slicing:
Should be uniformly sliced, (not more than 1/4" thick) and spread evenly in a single layer on the drying trays.
Cleaning
Do NoT uSE harsh chemicals or abrasive materials for cleaning. Do NoT immerse any portion of this appliance in water except the trays. Clean
interior with a cloth or sponge, warm water and mild detergant.
pre-treatment
Pretreating food is not an essential procedure when using your Excalibur® Food Dehydrator. There are basically two types of pre-treatment, dipping
and blanching.
Dipping
Dipping is a treatment used primarily to prevent fruits or vegetables from oxidizing.
Sodium Bisulfite:
When mixed with water, sodium bisulfite is a liquid form of sulfur. It is the most effective and least expensive anti-oxidant. use only a
food-safe grade of sodium bisulfite that is made especially for dehydration. Sodium Bisulfite is available directly through Excalibur®.
if subject to sulfur allergic reactions, check with your physician before using Sodium Bisulfite as a dip.
Fruits:
Mix 1 1/2 tablespoons of Sodium Bisulfite in one gallon of water. Soak fruit slices for five minutes and halved fruit for fifteen minutes. Rinse.
Vegetables:
Recommended for steam blanching only. Add 1 teaspoon Sodium Bisulfite to each cup of steaming water and blanch as you would
normally. This is particularly recommended for vegetables to be stored in excess of three months.
Ascorbic Acid-Citric Acid Dip:
is simply a form of vitamin C. Citric acid is found in all citrus fruits. These citrus type dips are available through Excalibur,
in drug or health food stores in crystal, powder or tablet form. Soak the prepared produce in a solution of 2 tablespoons of powder to 1 quart of
water for 2 minutes.
Fruit Juice Dip:
Citrus juices, such as pineapple, lemon or lime, may be used as a natural anti-oxidant. Stir 1 cup of juice into 1 quart of lukewarm water
and soak for 10 minutes. Note: fruit juice is only 1/6 as effective as pure ascorbic acid and may add taste to your food.
honey Dip:
Honey dips are used quite frequently on fruits to be dried. The honey will make fruit considerably sweeter and will add calories as well.
Dissolve 1 cup of sugar in 3 cups of hot water. Allow mixture to cool until lukewarm, and add 1 cup honey. Dip fruits in small batches, remove with a
slotted spoon and drain thoroughly before dehydrating.
Blanching
Blanching, as a means of pre-treatment, can be done either in boiling water or by steaming the foods. This pre-treatment is sometimes referred to as
“checking” or “crazing.” use this method most effectively on tough-skinned fruits (sometimes having natural protective wax coating) such as grapes,
plums, cranberries, etc. By boiling fruits in water for 1 to 2 minutes, the skin “cracks” and allows the moisture to more readily escape, thus the drying
time is faster.
Containers for dried foods should be safe from moisture and insects. Glass jars with tightly fitted lids, plastic zip-lock and vacuum/heat-sealable bags
are recommended storage containers. Food-safe metal cans, such as coffee cans or cookie tins, may be used to store individual bags for extra
protection.
Your dried foods should be stored in a cool, dark and dry area. The ideal temperature for food storage is 50º - 60ºF/10º - 16ºC. Storing foods in this
manner further protects the flavors and colors of your dried products from fading.
Reconstitution
Properly dried foods rehydrate well. They return practically to their original size, form and appearance.
An Electric Steamer
is one of the most efficient and successful means of rehydrating foods. The food is placed into the rice bowl, and covered with
a liquid.
Soaking:
place the pieces in a shallow pan, cover with the liquid, and allow 1 to 2 hours for the rehydration process to occur. If rehydrating overnight,
place the pan in the refrigerator.
Boiling Water:
To reconstitute vegetables, place 1 cup of dried vegetables into 1 cup boiling water. Soak for 5 to 20 minutes. Prepare according to
your recipe. To reconstitute fruits, place 1 cup of water and 1 cup dried fruit into a pan and simmer until tender.
Cooking:
For vegetable side dishes, fruit toppings or compotes, use 1 part liquid to 1 part dried food. For foods used in soufflés, pies and quick breads,
add 2 parts of liquid to 3 parts dried food. When cooking fruits, place them into a saucepan with boiling water, turn heat to low and simmer 1 to 15
minutes or until tender.