Drying Tips; Storage; Fruit Recipes - Sunbeam KN-128E Owner's Manual

D
RYING
We suggest that you keep records when first using your dehydrator with different foods,
in order to help you have a better idea of how your machine works and improve your
drying technique.
Drying times listed are approximate and will vary according to several factors:
1. Thickness of pieces or slices.
2. Number of trays with food being dried. (Always stack 5 trays)
3. Volume of food being dried. (Never overlap pieces)
4. Moisture or humidity in your environment.
5. Your preference of texture for each type of dried food.
• Check your food every few hours to make sure it does not "over-dry".
• Rotate and/or re-stack your trays if you notice uneven drying.
• Label food with contents dried, date and weight before drying. It will also be helpful
to note the drying time for future reference.
• Spray trays with non-stick cooking spray before placing food on them to allow
for easier removal of food.
S
TORAGE
• Wait until food is cool before storing.
• Foods can be kept longer if stored in a cool, dry and dark place.
• Remove all the air you possibly can from the storage container and close tightly.
• Ideal storage temperature is 60°F or lower.
• Never store food directly in a metal container.
• Avoid containers that "breathe" or have a weak seal.
• Check the contents of your dehydrated food for moisture during the weeks following
dehydration. If there is moisture inside, you should dehydrate the contents for a
longer time.
• For best quality, dried fruits and vegetables should not be kept for more than 1 year,
if kept in the refrigerator or freezer. Dehydrate your produce in the summer when
it is at optimum freshness and replace it annually.
• Dried meats, game, poultry and fish should be stored for no more than 3 months
if kept in the refrigerator, or 1 year if kept in the freezer.
Note: – Vacuum sealing can help to extend storage life by several months, if food has been
properly and thoroughly dried.
– Heat and light will cause food to deteriorate. ALways keep food in a dry, cool
and dark place.
T
IPS
14
F
RUIT
1. Citrus Cream Cheese Filling
8 oz. softened cream cheese
1/4 cup sugar or honey
1 tbsp. dried powdered citrus fruits (See Dried Fruit Powders on Page 16)
1 cup dried raisins or chopped nuts
Mix ingredients. Taste and sweeten to your preference.
2. Cranberry Apple Relish
8 cups apples, peeled and sliced
2 cups sugar
3 cups rehydrated cranberries
1 cup boiling water
1/4 cup cornstarch
Cook apples, cranberries and 1 cup of sugar in boiling water over medium heat. Stir
occasionally to prevent fruits from sticking to bottom of Pan. Mix remaining 1 cup of sugar
and cornstarch together thoroughly before adding to fruit. Continue cooking and stirring
until sugar is dissolved. Juice should be clear. Refrigerate until ready to serve.
3. Ginger Peach Jam
3-3/4 cups rehydrated peaches
2 oz. finely chopped candied ginger
1/4 cup lemon juice
1 pkg. powdered pectin
5 cups sugar
Chop rehydrated peaches and place in a pan. Add lemon juice, candied ginger and pectin;
stir well. Place on high heat and bring to a boil, stirring constantly. Add sugar, continue to
stir and bring to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat.
Fill canning with jam and process in hot water bath for 5 minutes.
R
ECIPES
15