Packing And Storage - Ronco Electric Dehydrator Important Safeguards

Before drying pretreated food, remove any excess moisture by placing the food on paper
towels or clean cloths. Trays should be loaded with a thin layer of food as directed. The
food being dried should be about ¼" thick and should not exceed roughly ¾" of each
tray's surface are.
DRYING
Drying time varies according to fruit or vegetable type, size of pieces, and tray load.
Rotating and turning the trays helps insure more even drying.
Before testing foods for desired dryness, remove a handful and allow sample to cool for
a few minutes. Warm or hot foods seem softer, more moist, and more pliable than when
they are cooled.
Foods should be dry enough to prevent microbial growth and subsequent spoilage. Dried
vegetables should be hard and brittle. Dried fruits should be leathery and pliable. For
long-term storage, home dried fruits will need to be drier than commercially dried fruits
sold in grocery stores.

PACKING AND STORAGE

Fruits cut into a wide range of sizes should be allowed to "sweat" or condition for a week
after drying to equalize the moisture among the pieces before placing in long-term
storage. To condition, place fruit in a non-aluminum, non-plastic container and put in a
dry, well-ventilated and protected area. Keep away from moisture.
Dried foods should be thoroughly cooled before packing. Package in small amounts so
that food can be used soon after containers have been opened.
Pack food without crushing into clean, dry, insect-proof containers. Glass jars or Ziploc®
brand Freezer Bags make good containers. Metal cans with fitted lids can be used if the
dried food is first placed in a plastic bag.
Your dehydrated food should be checked about once a month. Should you find mold
growing on a piece of dried food, scrape it off and then pasteurize the contents.
To pasteurize the contents, spread food on a cookie sheet and bake in an oven for 15 at
175° degrees Fahrenheit. Repack in a clean, air-tight container.