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Pre-Treatments
For best results, select the freshest foods available to dehydrate. Note
that immature fruits and vegetables do not have as much color and flavor
as those that are fully mature. Foods should be dehydrated as soon
after purchase as possible. Foods high in sugar such as apples, pears,
peaches, and bananas are prone to darken as a result of oxidative stress
from sugar. Below are some pre-treatments that will help reduce this
effect.
Lemon and Pineapple Juice are natural antioxidants. Place the slices
in their own juice for a few minutes. Remove, drain and place on the
dehydrator tray. For extra flavor, try sprinkling with cinnamon, flavored
gelatin powders or other sweeteners.
Ascorbic acid mix, a form of vitamin C which is available at most health
food stores, comes in either tablet or powder form. Use 2-3 tablespoons
of powder or ground tablets per 1 quart of water. Stir to completely
dissolve powder. Place fruit into the solution for 2-3 minutes. Remove,
drain and place on the dehydrator tray.
Blanching
is used primarily to prepare fruits and vegetables for
dehydrating with skins that will toughen when drying. This process helps
lock in the color and flavor as well as soften the skin of grapes, cherries,
prunes and plums. There are two blanching methods: water and steam.
Water Blanching
– Fill a large pan approximately half full of
water. Bring water to a rolling boil. Use tongs to place food
directly into the water, cover the pot and boil (Blanch) for around
3 minutes. Remove using tongs, drain and place on dehydrator
tray.
Steam Blanching
- Using a steamer pot such as those used in
Chinese cooking, put 2-3 inches of water in the pot and bring
to a boil. Place food into the steamer basket, place in pan and
cover. Steam for around 5 minutes. Remove and place on
dehydrator tray.
