Operating instructions

STORAGE & RECONSTITUTION
Containers for dried foods should be safe from moisture and insects.
Glass jars with tightly fitted lids, plastic zip-lock and vacuum/heat-
sealable bags are recommended storage containers. Food-safe metal
cans, such as coffee cans or cookie tins, may be used to store
individual bags for extra protection.
Your dried foods should be stored in a cool, dark and dry area. The ideal
temperature for food storage is 50º - 60ºF/10º - 16ºC. Storing foods in this
manner further protects the flavors and colors of your dried products
from fading.
Reconstitution
Properly dried foods rehydrate well. They return practically to their
original size, form and appearance. If carefully handled, they will
retain much of the aroma and flavor as well as their minerals and
an appreciable amount of the vitamins. There are several methods
of reconstituting dehydrated food, including soaking foods in water
or juice, placing food in boiling water, cooking, or using an electric
steamer. It is important to remember not to add salt, sugar or spices
during the initial five minutes of reconstitution as these additives hinder
the absorption process.
An Electric Steamer is one of the most efficient and successful means of
rehydrating foods. The food is placed into the rice bowl, and covered
with a liquid. The circulation of the steam will aid in permeating the food
and plumping it back to its original, fresh state. For best rehydration
results, follow the guidelines given in your electric steamer’s operating
manual.
Soaking: place the pieces in a shallow pan, cover with the liquid, and
allow 1 to 2 hours for the rehydration process to occur. If rehydrating
overnight, place the pan in the refrigerator.
Boiling Water: To reconstitute vegetables, place 1 cup of dried vegetables
into 1 cup boiling water. Soak for 5 to 20 minutes. Prepare according to
your recipe. To reconstitute fruits, place 1 cup of water and 1 cup dried
fruit into a pan and simmer until tender.
Cooking: For vegetable side dishes, fruit toppings or compotes, use 1
part liquid to 1 part dried food. For foods used in soufflés, pies and quick
breads, add 2 parts of liquid to 3 parts dried food. When cooking fruits,
place them into a saucepan with boiling water, turn heat to low and
simmer 1 to 15 minutes or until tender.
The following charts are guidelines for the preparation, timing and testing
of various fruits and vegetables. If the humidity level is low on the days
you are drying, your drying times will be closer to the first amount of
hours listed. If the humidity is high, it will be closer to the second amount
of hours listed.