Nesco FD-2000 Use Manual page 8

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Nuts and seeds are high in oil, and if higher temperatures are used, they will tend
to become rancid, developing off flavors. The best temperature is from 95°F to
105°F (35C to 41C)
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Herbs and spices are most flavorful when they first open and should be harvested
while very fresh, before they begin to blossom Because the aromatic oils are very
sensitive, temperatures should be 95°F to 105°F (35C to 41C) for drying Take
care not to load trays too heavily as this will prolong the drying time
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Dried flowers, herbs and spices used for potpourri should be dried at temperatures
ranging from 95°F to 105°F (35C to 41C) to maintain aroma and color
Packaging
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Some pieces may dry in a shorter time than others The dried food should be
removed and placed in an airtight container while allowing the rest of the pieces to
remain in the dehydrator until sufficiently dry.
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Package all dried foods promptly to prevent contamination and to prevent
stickiness and re-hydration caused by humidity Store dried foods in airtight,
moisture proof containers
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Home vacuum packaging devices are ideal for packaging dried foods They extend
the shelf life of dried foods 3 to 4 times
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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
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Fruit rolls are best if removed while still warm Wrap in plastic wrap and place in
airtight moisture-proof containers for storage
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Onions and tomatoes are especially prone to absorb moisture from the air and
should be packaged immediately after removing from the dehydrator
Testing for Dryness
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Food must be monitored during the final stages of dehydrating to prevent over-
drying Over-dried foods lose quality in texture, nutrition and taste To test for
dryness, remove a piece of food, let it cool and feel with your fingers for dryness.
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Fruits are pliable and leathery with no spots of moisture Tear in half, pinch and
watch for moisture drops along tear. If no moisture then it is sufficiently dry for
long term storage
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Jerky should be tough, but not brittle
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Dried fish should be tough, but not brittle. If the fish is high in fat it may appear
moist due to the high oil content
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Vegetables should be tough or crisp
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If foods are insufficiently dried, or are exposed to moisture from faulty packaging,
they can lose quality and nutrition, and can even mold during storage
Storage
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The storage area should be cool, dry and as dark as possible The darker and
cooler the storage area, the longer the dried foods will last with good quality and
nutritive value
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The ideal storage temperature for dehydrated food is 60°F (15C) to below freezing
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The ideal storage place is your freezer or refrigerator, particularly for storing low
acid foods such as meats, fish and vegetables.
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