Heartland Classic 9800 Use And Care Manual page 23

Classic 9800
Drying Guide
FRUITS VARIETIES BEST FOR
DRYING
Apples* Firm varieties: Graven, Stein,
Granny Smith, Jonathan,
Winesap, Rome Beauty, Newton.
Apricots* Blenheim/Royal most common.
Tilton also good.
Bananas* Firm varieties
Cherries Lambert, Royal Ann, Napoleon,
Van or Bing.
Nectarines and Freestone varieties.
Peaches*
Pears* Bartlett
Pineapple Fresh or canned
Orange and Lemon Select rough-skinned fruit. Do not
Peel dry the peel of fruit marked "color
added".
VEGETABLES
Tomatoes Plum, Roma
Carrots Danvers Half Long, Imperator, Red
Cored Chantenay
Hot Peppers Ancho, Anaheim
HERBS
Parsley, Mint,
Cilantro, Sage,
Oregano
Basil
*Fruits requiring an antioxidant to prevent discoloration and
loss of nutrients. Refer to the notes on page 14 for specific
methods.
** 12 Hour Off will not occur during drying functions.
PREPARATION
Wash, peel if desired, core and
slice into 1/8" slices.
Wash, halve, and remove pits.
Peel and cut into ¼" slices.
Wash and remove stems. Halve
and remove pits.
Halve and remove pits. Peeling
is optional but results in better
-looking dried fruit.
Peel, halve and core.
wash, peel and remove thorny
eyes. Slice length wise and
remove the small core. Cut
crosswise into ½" slices.
Wash well. Thinly peel the outer
1/16 to 1/8" of the peel. Do
not use the whole bitter pith
under the peel.
Halve, remove seeds. Place
tomatoes skin side up on rack.
Prick skins.
Do not use carrots with woody
fiber or pithy core. Wash, trim
tops and peel if desired. Slice
crosswise or diagonally into ¼"
slices. Steam blanch for 3 min.
Wash, halve and seed. Prick
skin several times.
Rinse in cold water. Pat dry
with a paper towel. Leave stems
on until leaves are dry, then
discard.
Cut leaves 3 to 4" from top of
plant just as buds appear. Rinse
leaves in cold water.
22
APPROX. DRY TEST FOR
TIME DONENESS AT
MIN. DRY TIME
at 140° F
(60°C)**
4 - 8 hours Pliable to crisp. Dried apples
store best when they are slightly
crisp.
18 - 24 hours Soft, pliable.
17-24 hours Pliable to crisp.
18 - 24 hours Pliable and leathery.
24 - 36 hours Pliable and leathery.
24 - 36 hours Soft and pliable.
Canned: 14 - 18 hours Soft and pliable.
Fresh: 12 - 16 hours
1 - 2 hours Tough and brittle.
12 - 18 hours Tough to crisp.
4 - 8 hours Tough to brittle.
4 -6 hours Pods should appear shriveled
dark red and crisp.
1 - 3 hours Brittle and crumbly
2 - 5 hours Brittle and crumbly.