Nesco FD-75A Recipes & Instructions page 12

11020745_1451.qxd:11020745_1455
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. Do not keep cut fruit in a holding
solution for more than one hour.
Pre-treatment can vary from soaking in fruit juice, ascorbic acid mixtures, syrup
blanching, steaming, to sulfating. The results of these methods also vary.
Experiment and decide for yourself which one you like best.
Use one of the following methods of pre-treatment:
Natural Pre-Treatment
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to
reduce browning. Although there will be some loss of color, pineapple, orange,
lemon, or lime juice can be used. Ascorbic acid mixtures, available from your
supermarket, can also be used. Follow the directions on the package. Slice fruit
directly into juice or ascorbic acid mixture. Soak 5 minutes and place on trays.
Fruits can also be dipped in honey or a honey/juice mixture.
Hints and Suggestions
• Place a cup of dried apple slices in the blender with a cup of water
for instant apple sauce.
• Strawberries are perfect for malts, shakes and sundaes.
• Cantaloupe and watermelon slices become candy-like when dried.
• Dehydrate lemon and orange slices and powder for use in recipes
for grated rind.
• Dehydrate grapes to make raisins that taste better and plump up in recipes
better than store-bought raisins.
• Dry bananas 1/4" thick and dip into
a glaze of 1/2 cup honey mixed
with 1/4 cup water. Drain. Place on
trays and dry. For variety add 1/8
teaspoon cinnamon to the glaze
before dipping bananas.
12
4/25/11 6:31 AM Page 12
1-800-288-4545