Sodium Bisulfate:
Use a USP grade of this solution. Dissolve one
(1) teaspoon in one (1) quart of water. This will
help to maintain the foods natural color.
Hydrating
Step 1)
Soak the dried food in water or juice.
Step 2)
Place into boiling water.
Step 3)
Cook or steam.
Note:
Do not season the food during at least the first five
minutes of hydration.
Cups Dry/Food
= Cups Reconstituted
Suggested
Time
1 Cup Vegetables
2 Cups
Up to 2 hours
1 Cup Fruit
1-1/2 Cups
1-8 hours
Suggested Drying Times
Drying times will change according to the humidity of the air, the tempera-
ture of the room, and the moisture content of the food item being dried.
You will need to experiment with small portions first to become familiar
with the time it will take to dry your chosen food item. Below are some
general guidelines for some foods which are commonly dried. Use this
table only as a guide, as drying times will vary.
Food
Done When Food Is:
Estimated
Drying Time
Apples
Pliable
1-2 Days
Apricots
Pliable
2-3 Days
Bananas
Crisp
1 -1.5 Days
Orange Rind
Brittle
1 -1.5 Days
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