Herbs & Flowers Preparation & Treatment; Food Storage; Recipes - Waring DHR50 Series Manual

HERBS & FLOWERS PREPARATION
& TREATMENT
To dry herbs and flowers, first rinse and pat dry. Remove any dead,
mushy or discolored portions, leaving the stem intact. Spread herbs
or flowers on tray and allow to dehydrate for about 2 to 7 hours,
depending on their type and size. Remove from tray and allow to
cool when drying is complete. Remove the leaves or buds from stem
and break them apart. Crush if desired.
For best results, pick flowers after the rising sun evaporates the
morning dew and before the cool evening mist settles on the petals.
Be aware of flowers that have been sprayed with insecticides or
other harmful chemicals; do not use these. If you are dehydrating
flowers at the same time as herbs, place flowers on the bottom trays
and herbs on the top trays; this prevents any debris from the flowers
falling on the herbs.

FOOD STORAGE

Packaging
In order to keep well, dried foods must be carefully packaged. Pack
dried foods in plastic freezer bags, squeezing out as much air as
possible. (You can also use heat-sealable bags.) Store plastic bags
inside airtight metal, plastic or glass containers. When you store
foods in rigid containers without putting them into freezer bags first,
you expose the dried foods to air, which will negatively impact them.
Vacuum packaging will greatly extend the shelf life of your dried
foods – equipment for vacuum sealing can be found on
waringpro.com.
Storage Conditions
Store appropriately packaged dried foods in a cool, dark place. The
colder the food is kept, the longer the quality will be maintained. For
every 18˚F drop in temperature, the shelf life increases 2 to 3 times,
so if you have room in a refrigerator or freezer, keep your dried foods
there. If not, find the coolest place in your home to store dried foods.
Light also causes the quality and nutritive value to deteriorate, so
keep dried foods in opaque or dark colored containers.
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Shelf Life
Because fruits have a naturally high sugar and acid content, they
dry well and store for longer periods of time than vegetables.
When properly packaged and stored at room temperature or below
(70˚F or less), most fruits will maintain a high quality and nutritional
value up to a year. Most vegetables are best when eaten within six
FRUITS AND VEGETABLES KEPT BEYOND THE
months.
RECOMMENDED TIME MAY NOT BE AS NUTRITIOUS OR
TASTE AS GOOD, BUT WILL NOT SPOIL UNLESS THE
PACKAGING IS NO LONGER INTACT.

RECIPES

Beef Jerky
8 servings
1½ pounds flank steak
⁄ cup Worcestershire sauce
1
3
2 tablespoons Liquid Smoke
¼ cup light soy sauce
2 tablespoons light brown sugar
2 cloves fresh garlic
¼ teaspoon fresh ground black pepper
Place meat on a plate and freeze for 1 hour. This will make it easier to
slice the meat into thin strips. Slice meat into ¼-inch-wide strips, cutting
against the grain. Combine remaining ingredients. Marinate beef strips for
a minimum of 30 minutes in the refrigerator. Place strips on the trays. Do
not overcrowd; leave enough space so that pieces are not touching. Cover
and dehydrate on Meat, Fish & Jerky setting for approximately 5 hours, or
until desired doneness, flipping strips once about halfway through. Store
beef jerky in an airtight container in the refrigerator or freezer.
Nutritional information per serving:
Calories 165 • carb. 6g • pro. 18g • fat 7g • sat. fat 3g
• chol. 34mg • sod. 423mg • calc. 39.9mg • fiber 0g
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