11
Storing Dried Foods
CONTAINERS
Any container that is clean,
airtight, and moisture-proof
is suitable for storage. Fill
each container as much as
possible.
Heavy, zippered plastic bags
or heat sealing bags make
excellent choices. Filled
bags may be placed in metal
cans with lids (shortening or
coffee cans are good). This
will keep out insects and
light. Glass jars with tight-
fitting lids can be used with
or without plastic bags.
Plastic containers with lids
are good, but should be used
in conjunction with locking
plastic bags, because plastic
containers are not airtight.
Labeling
Label dehydrated food with
the name of the product,
date dried, and quantity/
weight. This helps in rotating
food and minimizes waste.
Do not use paper or cloth
bags, lightweight plastic
bags, bread wrappers,
unlined metal containers or
any container without a tight-
fitting lid.
When food is sufficiently dehydrated, cool thoroughly before storing
(approximately 15-30 minutes). If food is allowed to sit too long in the
open air, it will begin to absorb moisture. Select appropriate airtight
storage containers and store at optimal conditions. If moisture or
condensation appears in storage container, food has not completely
dried. Return to dryer and continue to dehydrate until completely dry.
Pumpkins
Cut in half. Scrape away pulp and seeds. Remove rind. Cut
into wedges 1”-3” wide and then into strips ½” wide. Seeds
can also be dried. Blanch/steam.
9-11
Winter Squash
(Butternut,
Acorn)
Cut in half. Remove seeds and stringy fiber. Peel off rind. Cut
into strips or cubes. Seeds may also be dried. Blanch/steam
6-8
Summer Squash
(Zucchini)
Peel if desired. Cut in slices, cube, julienne strips or coarsely
grate. If larger than 12” remove seeds and fibrous tissue. For
vegetable chips soak in soy sauce before drying.
6-8
Tomatoes
Remove stem area. Peel, if desired. Cut in slices. Blot excess
moisture before drying
6-8
MEATS
CUTS TO SELECT
PREPARATION
TEST FOR
DRYNESS
Beef
Lean cuts :
Round, Rump, Flank
Cook as for pot roast, until tender. Chill.
Remove all fat. Cut into cubes or strips.
Season, if desired.
Brittle
Chicken or
Turkey
White Meat
Cook by steaming or roasting. Chill.
Remove fat and hard skin. Cut or break
into pieces or cubes ½” thick, 2” long.
Season if desired.
Brittle
Fish
Lean Fish:
Bass, haddock
pike, snapper,
halibut, cod, perch,
flounder sole, whiting
Clean fish by removing head, skin and
any bones. Steam fish without adding
butter.
Cool. Break into pieces about 2” square,
not thicker than ½”. Must not contain
bones or skins.
May be sprinkled with paprika, salt,
pepper, onion and garlic powder or other
spices before drying.
Brittle
Meats, Fish and
Poultry
NOTE
Meats and fish should be dried on
the highest temperature setting of
your dehydrator.
25
24
L'EQUIP
-
918
·LD
528
ENG
VER
.4
Food Dehydrator Manual User Guide
