Idiomas disponibles
Idiomas disponibles
Food Dehydrator_______
5.
Drying times are affected by the size of the load, thickness of the sliced produce, humidity of the
air, and moisture content of the food itself. You can expect a variation in the drying time.
6.
Be sure to let the produce cool before testing for dryness. To test for dryness, cut a piece open –
there should be no visible moisture inside. Fruits tend to dry leathery and vegetables dry brittle.
7.
Trays may be loaded with foods barely touching but not overlapping.
8.
About 6% to 10% of the moisture may remain in food without danger of spoilage. Many dried
foods will have a leathery consistency, rather like licorice.
9.
Blanching or steaming is advisable for vegetables to inactivate the natural enzymes responsible
for undesirable color changes. Also, it facilitates quick dehydration and reconstruction. In some
cases, blanching is necessary to crack the skins of fruits like plums to allow moisture to escape
during the dehydration. Otherwise, the skins may harden while the fruits remain too moist in the
center.
10. It is necessary to rotate the trays every few hours. Move the bottom trays up and top ones down
and turn to right or left.
11. When correctly dried, the majority of your fruits and vegetables will be soft and pliable after
dehydration without any damp spots. Peaches, pears, figs and dates will be pliable and leathery.
12. To remove seeds or pits from prunes, grapes, cherries, etc., dehydrate about half way – then pop
seeds out. This prevents juice from dripping out.
Packing and Storage
Fruits cut into a wide range of sizes should be allowed to condition for a week after drying to
equalize the moisture among the pieces before placing in long-term storage. Place fruit in a non-
aluminum, non-plastic container and put in a dry, well-ventilated and protected area. Keep away
from moisture.
Dried foods should be thoroughly cooled before packing. Package in small amounts so food can
be used soon after containers have been opened.
Pack food without crushing into clean, dry, insect-proof containers. Glass jars or sealed plastic
freezer bags make good containers. Metal cans with fitted lids can be used if the dried food is
first placed in a plastic bag.
Your dehydrated food should be checked about once a month. To pasteurize the contents,
spread food on a cookie sheet and bake in an oven for 15 minutes at 175° Fahrenheit. Repack in
a clean, air-tight container.
DRYING GUIDELINES FOR FRUITS AND VEGETABLES
The times given are approximate. Your drying time will vary with room temperature, humidity, moisture
content of the food, how thinly the food is sliced and how many trays you are using. The presence of
natural juices in the food may vary. The top cover vents can be adjusted. Keeping the vents open will allow
for a faster drying time. NOTE: It is important to rotate and turn the trays every few hours.
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