1020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 6 SAVE THESE INSTRUCTIONS NOTE: This appliance has a polarized plug (one blade wider than the other). To reduce the risk of electrical shock, this plug will fit on a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 7 Precautions Follow these safety rules when dehydrating food: • When drying liquids, sauces or purees, use a Fruit Roll sheet, available from NESCO® /American Harvest®. • When drying jerky with a Power Head Unit located on bottom, place a Fruit Roll sheet on the bottom tray. The Fruit Roll sheet will catch drips and make cleaning easier. • Wash hands thoroughly prior to handling food.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 8 General Drying Guidelines Certain varieties of produce, the humidity in the air, and even methods of food handling make quite a difference in the drying time and quality of the dried product. • Experiment with different drying temperatures, thickness of produce, pre-treatment versus no pre-treatment and different re-hydration methods. You will determine what works best for your particular needs and preferences.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 9 Drying Time (continued) Drying times may vary, depending on the type and amount of food, thickness and evenness of the slices, percentage of water in the food, humidity, temperature of air, altitude and the model of NESCO® /American Harvest® dehydrator you are using. Drying times may also vary greatly from one area to another and from day to day, depending on the climatic conditions. Keep records to help you predict drying times for specific foods.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 10 Home vacuum packaging devices are ideal for packaging dried foods. They extend the shelf life of dried foods 3 to 4 times. Since most packaging materials are transparent, store packaged dried foods in a plastic or metal container that will not allow the light to penetrate. Do not store fruits and vegetables together in the same storage container because flavor and moisture may transfer. Fruit rolls are best if removed while still warm.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 11 Drying Fruits Fruits are ideal to dry because they have a natural high sugar content. They are high in acid (and consequently less prone to spoilage and micro-organisms), and taste delicious! Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices than you may find in the supermarket. Selection Fruits picked at their prime have the highest natural sugar content and the best nutritional value.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 12 Pre-Treatment Pre-treatment minimizes oxidation, and gives you a superior quality, better tasting product with less vitamin loss. Apples, pears, peaches and apricots are better when pre-treated. They are more appetizing, have a longer shelf life and higher nutritional value. Place cut fruits that tend to brown in a holding solution of ascorbic acid to reduce browning during preparation.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 13 Drying Fruit Rolls Fruit rolls are a favorite snack for young and old alike. It is a chewy fruit product made from puréed fresh fruit, which has been dried and rolled into snack sized pieces. Fruit rolls are easy to make and cost less than those bought at the store. Selection Almost any fruit will make an excellent fruit roll. Most fruits can also be combined with others.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 14 Drying Place a Fruit Roll sheet on the dehydrator tray and wipe lightly with a vegetable oil to prevent sticking. Purée should be about 1/4” to 3/8” thick and evenly spread. Dry at 130oF – 140oF (55oC – 60oC) until fruit feels leather-like and is pliable, about 4 to 8 hours. Storage Remove the fruit roll while it is still warm, roll, cut into smaller size pieces (if desired) and wrap in plastic wrap.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 15 Fruit Drying Guidelines (continued) Average Drying Time Food Preparation Figs Remove stems and halve Grapes Leave whole, remove stems (if blanched) 10-36 hrs. 6-10 hrs. Raisins; use in baked goods, cereals and snacks Kiwi Peel, slice 3/8" to 1/2" thick 5-12 hrs. Snacks Lemon Powder Zest of Rind 8-12 hrs. Seasoning rubs, marinade Mangos Remove skin, slice 3/8" thick from seed 6-16 hrs.
020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 16 Drying Vegetables Some vegetables are quite good dried. Others lose their appeal and are better frozen or fresh. Some vegetables are far better frozen than dried, if you must preserve them. Vegetables have a low acid and sugar content that makes them more subject to spoilage, and tend to have far shorter shelf life than dried fruits.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 17 Microwave Blanching A microwave oven is ideal for blanching vegetables. Prepare them in the same manner as for steam blanching. Place them in a microwave-safe dish, cover and cook on high for about 1/2 of the time required to completely cook the fresh vegetable. Depending on the age and design of your microwave, you may want to stop the cooking half-way through and stir the vegetable to achieve a more even blanching.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 18 Vegetable Drying Guidelines Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are blanched. Again, the average drying times in the following table are general and depend on different variables. For more accurate times, keep records of your own specific experiences. Average Drying Time Food Preparation Artichoke Cut hearts into 1/8" strips. Blanch. 6-12 hrs.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 19 Vegetable Drying Guidelines (continued) Food Preparation Garlic Separate and peel cloves. Average Drying Time Uses 6-12 hrs. Powder for seasoning. Mushrooms* Clean with soft brush, don’t wash. 4-10 hrs. Rehydrate for soups, meat dishes, omelets or frying. Onions Remove skins, tops, and root ends. Slice 3/8" thick. 6-12 hrs. Soups, stews and sauces. Powder for seasoning salt. Package immediately. Peas Shell, wash and blanch.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 20 Drying Jerky Jerky is a favorite snack for school, lunch, on the trail or just about anywhere! It is made by seasoning lean, raw meat in a salt mixture, then drying it without cooking. The finished product is a protein-rich exercise in chewing and ever so delicious! Jerky also makes a savory broth base for soups and stews. Meat Jerky Homemade jerky is much less expensive than jerky slices or sticks purchased at a grocery or convenience store.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 21 Marinate cut meats in store-bought or your own recipe marinade for 4 to 8 hours in the refrigerator before drying. NESCO®/American® Harvest Jerky seasonings can also be used to marinate by mixing one package of cure, one package of spice/seasoning and 1/4 to 1/2 cup of water per pound of meat. Marinating adds flavor as well as tenderizes. The longer the meat marinates, the more flavorful the jerky.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 22 TERIYAKI MARINADE 1 Lb. sliced meat 1 Cup teriyaki sauce 1 tsp. minced garlic OR; 1 Packet NESCO®/American Harvest® Teriyaki jerky seasoning. 1 Packet jerky cure2 1/4 Cup water In bowl, mix all ingredients except meat. Add slices and marinate at least four hours in refrigerator. Remove slices from marinade and let excess drip off, then place on Clean-A-Screen® sheets on dehydrator trays. Be sure strips do not overlap. Dry.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 23 Drying Fish Lean fish can be used for jerky. You can also dry fat fish, but it will not keep at room temperature more than a week. Fish jerky should contain about 15% moisture when it is completely dry. It will be pliable and firm. If there is any doubt about the dryness, store in refrigerator or freezer to avoid the risk of spoilage. Cooked fish may also be dried, although it has different taste than fish jerky. It still makes a nice snack.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 24 Drying Herbs Fresh herbs and spices have a stronger aroma and flavor than commercial dried herbs and spices. They are prized by food lovers and gourmet cooks. Dried herbs and spices are used more often than fresh because they are more readily available and convenient to use. Although some flavor is lost when they are dried, it becomes more concentrated because so much moisture is removed. Most herbs contain from 70 to 85 percent water.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 25 Preparation (continued) To dry small-leafed herbs, like thyme, place on a Clean-A-Screen® lined tray. This helps keep dried herbs from falling through tray. As small herbs dry, they may fly around inside dehydrator. If this happens, place another screen over drying herbs to keep them in place. If flowers are to be used in teas, dry them whole. Wash and separate petals, and remove any tough or discolored parts.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 26 Herb Drying Guide Most herbs may be dried in your NESCO®/American Harvest® dehydrator right on the plant stalk and stem. Seeds and leaves are easily stripped from the plant when dry. Drying temperature should not exceed 90oF to 100oF (35oC to 40oC). Do not dry herbs with fruits and vegetables. Store in glass containers in a cool, dark place to reduce flavor loss. Label clearly before storage because they are difficult to recognize when dry.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 27 Average Drying Time Food Preparation Uses Fennel Seeds Rinse in cold water, pat dry. 2-5 hrs. Cakes, cookies, breads Garlic Clove Cut in half lengthwise, pat dry. 6-12 hrs. Salt, powder, recipes Ginger Root Rinse, slice 3/8” or grate, pat dry. 2-5 hrs. Meat, vegetables, cookies & dessert dishes Ginger Leaves Rinse in cold water, pat dry. 1-3 hrs. Soups Marjoram Leaves Rinse in cold water, pat dry. 1-3 hrs.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 28 Rehydrating Dried Food Rehydrate by placing dried foods in a container (with enough water to cover food) and soaking for 30 minutes to 2 hours. Boiling water rehydrates foods more quickly than cold water or water at room temperature. Fruits or vegetables may also be rehydrated in liquids other than water, including fruit juices, cider, vegetable juices, milk, consomme, etc.
