Operating instructions

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PREPARATION
Pre-treatment
Pretreating food is not an essential procedure when using your Excalibur® Food Dehydrator. There are basically two
types of pre-treatment, dipping and blanching. Pretreating will help maintain:
Color: reduces oxidation of foods such as apples and potatoes keeping them from turning a rust-like color.
Nutrients: helps retain the minimal loss which tends to occur during the drying process.
Texture: the chance for fiber deterioration in the produce is lessened.
There are basically two types of pre-treatment: dipping and blanching.
Dipping
Dipping is a treatment used primarily to prevent fruits or vegetables from oxidizing.
Sodium Bisulfite: When mixed with water, sodium bisulfite is a liquid form of sulfur. It is the most effective and least
expensive anti-oxidant. Use only a food-safe grade of sodium bisulfite that is made especially for dehydration.
Sodium Bisulfite is available directly through Excalibur®.
If subject to sulfur allergic reactions, check with your physician before using Sodium Bisulfite as a dip.
Fruits: Mix 1 1/2 tablespoons of Sodium Bisulfite in one gallon of water. Soak fruit slices for five minutes and halved
fruit for fifteen minutes. Rinse.
Vegetables: Recommended for steam blanching only. Add 1 teaspoon Sodium Bisulfite to each cup of steaming
water and blanch as you would normally. This is particularly recommended for vegetables to be stored in excess of
three months.
Ascorbic Acid-Citric Acid Dip: is simply a form of vitamin C. Citric acid is found in all citrus fruits. These citrus type dips
are available through Excalibur, in drug or health food stores in crystal, powder or tablet form. Soak the prepared
produce in a solution of 2 tablespoons of powder to 1 quart of water for 2 minutes.
Fruit Juice Dip: Citrus juices, such as pineapple, lemon or lime, may be used as a natural anti-oxidant. Stir 1 cup of
juice into 1 quart of lukewarm water and soak for 10 minutes. Note: fruit juice is only 1/6 as effective as pure ascorbic
acid and may add taste to your food.
Honey Dip: Honey dips are used quite frequently on fruits to be dried. Many dried fruits sold in the grocery store or in
health food stores have been treated this way. The honey will make fruit considerably sweeter and will add calories
as well. Dissolve 1 cup of sugar in 3 cups of hot water. Allow mixture to cool until lukewarm, and add 1 cup honey.
Dip fruits in small batches, remove with a slotted spoon and drain thoroughly before dehydrating.
Blotting off any excess moisture with paper towels before placing the food in the dehydrator is the final important
step. Excess moisture of foods will prolong the drying cycle.
Blanching
Blanching, as a means of pre-treatment, can be done either in boiling water or by steaming the foods. This pre-
treatment is sometimes referred to as “checking” or “crazing.” You can use this method most effectively on tough-
skinned fruits (sometimes having natural protective wax coating) such as grapes, plums, cranberries, etc. By boiling
fruits in water for 1 to 2 minutes, the skin “cracks” and allows the moisture to more readily escape, thus the drying time
is faster.
Water Blanch: Fill a large pan over half-full with water. Bring the water to a boil and stir the food directly into the boiling
water. Cover and blanch for approximately 3 minutes. Remove food from the boiling water and place it into ice water
to cool. Blot with a towel to remove excess water before drying.
Steam Blanching: Using an old fashioned, pan-type steamer, fill the lower portion with 2 inches of water. The perforated
upper section is then filled with food. Let the water rapidly boil approximately four minutes. Remove food from the
boiling water and place it into ice water to cool. Blot with a towel to remove excess water before drying.
Electric Steamers: Electric steamers are perhaps the best means for blanching. The electric steamer will aid in the
retention of nutrients, bring out the food’s most vivid color and heighten the natural flavor of the produce. Follow the
set guidelines provided in your electric steamer’s operating manual for blanching individual fruits and vegetables.