www.vitesse.ru
P/5
P/6
Add dried vegetables to soups and stews or vegetables dishes. Use as dry
snacks or dip chips.
Include reconstituted vegetables in favorite recipes for meat pies and other
main dishes, as well as gelatin and vegetable salads
Powdered vegetables in the dried form make a. tasty addition to broths, raw
soups and dressings.
-
Blanching, the correct length of time.
-
Packaging dried food properly and storing containers in a cool, dry, dark
place.
-
Checking dried food periodically during storage to insure that moisture has
not been reabsorbed.
-
Eating dried food as soon as possible.
-
Using liquid remaining after reconstitution in recipes.
DRYING
Drying time varies according to fruit or vegetable type, size of pieces, and tray
load.
Before testing food for desired dryness, remove a handful and cool for a few
minutes. Food that are warm or hot seem softer, moister, and more pliable than
they will when cooled.
Food should be dry enough to prevent microbial growth and subsequent
spoilage. Dried vegetables should be hard and brittle. Dried fruits should be
leathery and pliable. For long term storage, home dried fruits will need to be
drier than commercially dried fruits sold in grocery stores.
PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to “sweat” or condition
for a week after drying to equalize the moisture among to pieces before
placing in long term storage. To condition, place fruit in a non-aluminum, non-
plastic container and put in a dry, well-ventilated and protected area.
Dried food should be thoroughly cooled before packing. Package in small
amounts so that food can be used soon after containers have been opened.
Pack food as tightly as possible without crushing into clean, dry, and insect-
proof container. Glass jars or moisture-vapor proof freezer cartons or bags
(heavy gauge plastic type) make good containers. Metal cans with lids may be
used if the dried food is first placed in a plastic bag.
Your dehydrated food should be checked about once a month. Should you find
mold growing on a piece of the dried food, scrape it off and then pasteurize the
contents.
To pasteurize the contents, spread food on a cookie sheet and bake in oven for
15 minutes at 175 degrees Fahrenheit. Repack in a clean, air-tight container.
ROTATING THE TRAYS
Your new food dehydrator is scientifically designed to rely on natural heat
convection to carry away moist air from the food. Trays should be rotated
during the processing period to insure even drying. Trays nearest the bottom
exposed to the hottest, driest air will dry more rapidly. So simply move them up
and move the ones on top to the bottom.
REMEMBER
1. The best results are achieved when the quality of the food is high. Be sure
to select ripe produce in good condition, as one bad food may g?ve an off-
flavor t the entire a lot.
2. Clean produce is important. Wash thoroughly, remove soft or spoiled
areas, slice and pre-treat if necessary. Be certain that your hands, your
cutting utensils and your food preparing area are also clean.
3. You can expect a variation in the drying times. Drying times are affected by
the size of the load, thickness of the sliced produce, humidity of the air, and
the moisture content of the food itself.
4. Be sure to let the produce cool before testing for dryness.
5. trays may be fully loaded, if desired with pieces barely touching but not
overlapping
6. About six to ten percent of the moisture may remain in your food without
danger of spoilage. Many dried food will have a leathery consistency,
rather like licorice.
7. Rotate trays if you notice uneven drying or a very heavy load. Just move
bottom tray up to the middle and top ones down.
8. To remove seeds or pits from prunes, grapes, cherries, etc., dehydrate
50% then pop seeds out. This prevents juice from dripping out.