Owner Manual

5
Drying does not render the food free of bacteria, yeasts, and molds. Thus, spoilage could occur
if soaking is prolonged at room temperature. Refrigerate if soaking for longer than 1 to 2
hours.
To conserve nutritive value, use the liquid remaining after soaking and cooking as part of the
water needed in recipes.
One cup of dried vegetables reconstitutes to about 2 cups. To replace the moisture removed
from most vegetables, barely cover them with cold water and soak 20 minutes to 2 hours.
Cover greens with boiling water. To cook, bring simmer until done. You can always add more
water if needed. NOTE: Hotter water decreases time.
DRYING
Drying time varies according to fruit or vegetable type, size of pieces, and tray position. Trays
may be fully loaded, if desired, with pieces barely touching but not overlapping. NOTE: For
seeds or pits, dehydrate 50% then pop seeds out. This prevents juice from dripping out.
Before testing foods for desired dryness, remove a handful and cool for a few minutes. Foods
that are warm or hot seem softer, moister, and more pliable than they will when cooled.
Foods 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 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.
CAUTION: Dried foods should be thoroughly cooled before testing for dryness and 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, insect-proof containers. Glass
jars or moisture vapor proof freezer cartons or bags (heavy gauge plastic type) make good
containers. Metal cans with 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. 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, airtight container.