Table of Contents
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Table of Contents
Summary of Contents for American Harvest FD-1000
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Page 2: Table Of Contents
We hope that you will find this book a helpful guide in learning to use your new American Harvest ® Dehydrator. It was prepared with you, our valued customer, in mind. Executive Editor David Dornbush Editor Scott Reinhard Dehydration Expert Deanna DeLong Creative Director Mike Esson... -
Page 3: David Dornbush
hank you for choosing an American Harvest dehydrator. Here at our international headquar- ters in Chaska, Minnesota, we’ve been developing and producing our dehydrators for over twenty years. We bring you the best in patented drying technology and let you enjoy fast, easy drying in the convenience of your own kitchen. -
Page 4: General Drying Guidelines
Selecting food to dry Select the best quality produce at the peak of ripeness and flavor. Wash carefully to remove debris, dust, and insects. Cut away any bruised or damaged sections. Loading Trays Lay food pieces evenly on trays. Don’t overlap food pieces as this will inhibit drying. -
Page 6: Drying Time
Drying Time Because of the unique design of the patented Converga-Flow your American Harvest you’ll be surprised at how quickly most foods dry. Drying times may vary, depending on the type and amount of food, thick- ness and evenness of the slices, per- centage of water in the food, humidi- ty, temperature of air, altitude and the model of American Harvest... - Page 7 Testing for Dryness Food must be carefully monitored near the end of the dehydration process prevent Overdried foods lose quality in texture, nutrition and taste. To test for dryness, remove a piece of food, allow it to cool, and feel with your fingers to determine dryness: •...
- Page 8 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. Labeling All dehydrated foods should be labeled with the name of the product, date dried, and quantity or weight. Clear labeling allows you to rotate foods so that you minimize waste and nutrient loss.
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Page 10: Cooking Dried Food
Rehydrating Dried Food Eat dehydrated foods dry or rehydrate for use in recipes. Rehydrate by placing dried foods in a container (with enough water to cover food) and soaking for 30 minutes to 2 hours Boiling water rehydrates foods more quickly than cold water or water at room temperature. -
Page 12: Fruits
ruits are ideal to dry because they have a naturally high sugar content. They are high in acid (and consequently less prone to spoilage and microorganisms), and taste delicious! Seasonally, fruit can be obtained in bulk from orchards or farms for consid- erably lower prices than what you may find in the supermarket. - Page 13 fruits. The majority of fruits are simply sliced and dried. However, some fruits tend to oxidize more than others. Oxidation causes browning of cut food surfaces when fruit is dried, This causes a loss in flavor and vitamins A and C. Pre-treatment minimizes oxidation, and gives you a superior-quality, better tasting product with less vitamin loss.
- Page 14 powders or coconut to give fruits a snappy flavor. Granola, chopped nuts, poppy seeds, sesame seeds, or sun- flower seeds can also be sprinkled on fruits. These adhere best to fresh fruits if the fruits have first been dipped in a fruit juice or honey.
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Page 15: Storage
Drying Fruit Rolls Fruit rolls, also known as fruit leathers, are a favorite snack for young and old alike. It is a chewy fruit product made from puréed fresh fruit which has been dried and rolled into snack sized pieces. Fruit rolls are easy to make and cost less than those bought at the store. - Page 16 Fruit Roll Recipes Strawberry Rhubarb Leather 1 cup rhubarb ⁄ cup water 2 cups strawberries ⁄ cup honey Combine ⁄ cup water and 1 cup rhubarb. Simmer on stove over medium high heat for 5 minutes. Add 2 cups strawberries and ⁄...
- Page 17 Expect a variance in the time needed to dry different fruits. Drying times are affected by the size of the load, fruit thickness, the moisture content of the food itself, as well as other variables discussed in Drying Time, p.5. If pre-treatment is suggested, use one of the pre-treatments indicated on p.
- Page 18 Food Preparation Grapes Leave whole, remove stems If blanched Kiwi Peel, slice 3/8" to 1/2" thick Mangos Remove skin, slice 3/8" thick from seed Melons Remove skin and seeds. Slice 1/2" thick Nectarines Quarter or slice 3/8" to 1/2" thick. Pre -treat Oranges, Slice 1/4"...
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Page 20: Vegetables
ome vegetables are quite good dried. Others lose their appeal and are better frozen or fresh. Some vegetables are far better frozen than dried, if you must preserve them. Vegetables have a low acid and sugar content that makes them more subject and tend to have a far shorter shelf life than dried fruits. - Page 22 Drying Load blanched vegetables onto drying trays, making sure that air can move freely between the pieces. For vegeta- bles, such as corn or peas, that tend to clump together, stir occasionally to allow air to reach all of the pieces. Vegetables are dried until they are crisp, tough, or brittle.
- Page 23 Vegetable Drying Guidelines Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are blanched. Again, the average drying times below are general and depend on different variables which are listed in Drying Time p.5. For more accurate times, keep records of your own specific experience and record them in the space provided under each general time guideline.
- Page 24 Vegetable Drying Guidelines Food Preparation Mushrooms* Clean with soft brush or cloth. Don't wash Onions Remove skins, tops, and root ends. Slice 3/8" thick Peas Shell, wash and blanch Peppers Remove stem & seeds. Cut into 1/2" pieces Peppers (hot) Wash, slice or cut in half remove seeds if you desire a milder pepper.
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Page 26: Jerky
erky is a favorite snack for school, lunch, trail or just about any- where! It is made by sea- soning raw meat in a salt mixture, and then drying it without cooking. The finished product is an exercise in chewing and ever so delicious! Meat Jerky You won't have to pay the exorbitant... -
Page 27: Beef Jerky Marinade
Marinate cut meats in store-bought or your own recipe marinade for 6 to 8 hours in the refrigerator before drying. If you are using your own recipe, be sure to include ⁄ to 1 teaspoon of salt for each pound of meat. The salt slows surface bacterial growth during the ini- tial stages of drying. -
Page 28: Preparation
Storage Beef jerky that is stored on the shelf will start to go rancid at room temperature after 3 or 4 weeks. Refrigerate or freeze for longer storage. Drying Cooked Meats If you are drying meat for other purpos- es than jerky such as for stew, sandwich spreads, or stroganoff, the meat should be tender and choice. -
Page 30: Herbs
resh herbs and spices have a stronger aroma and flavor than dried herbs and spices. They are prized by food lovers and gourmet cooks. Dried herbs and spices are next-best. They are used more often than fresh be- cause they are more readily available and convenient to use. -
Page 31: Storage
Testing for Dryness Herbs are dry when they snap and crumble easily. Stems should be brittle & break when bent. Seeds should be brittle & usually need additional drying after they are removed from the seed pods. To be certain that herbs are sufficiently dry, place in an airtight container for several days. - Page 33 Most herbs may be dried in your American Harvest plant stalk or stem. Seeds and leaves are easily stripped from the plant when dry. Drying temperature should not exceed 90°-100°F (35°C). Do not dry herbs with fruits and vegetables. Store in glass containers in a cool, dark place to reduce fla- vor loss.
- Page 34 Food Part of Plant Preparation Drying Time Uses Fennel Leaves Fennel Seeds Garlic Clove Ginger Root Ginger Leaves Marjoram Leaves Mint Leaves Mustard Seeds Oregano Leaves Parsley Leaves and stems Rosemary Leaves Sage Leaves and stems Tarragon Leaves Thyme Leaves Herb Drying Guidelines Rinse in cold water Rinse in cold water...
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Page 36: Crafts & Drying Flowers
ou've all seen a flower so perfect in form, color, and texture that you wish you could keep it forever. With the Snackmaster dehydrator ® and Gardenmaster dehydrator , it now ® can become a reality. Drying Flowers Preserve garden and natural favorites for attractive dried flower arrange- ments, Christmas and holiday decora- tions, party favors, place cards and cor-... -
Page 37: Pomander Balls
Using Desiccant Use perfect flowers, fresh and free of moisture. Yellows and blues maintain their color better than reds or whites. • Remove stems from flowers and insert a short 20-gauge stub wire. Add a longer stem when arranging later. •... -
Page 38: Dried Apple Wreath
Dried Apple Wreath Supplies: Mod Podge sealer (available in craft supply stores) brush 1500 mgs. vitamin C (dissolved in 1 gallon of water or lemon or pineapple juice.) 8 or more apples (depending on the size of wreath) hot glue gun & glue sticks styrofoam wreath grapevines straw... -
Page 39: Dried Apple Roses
Dried Apple Roses Supplies: Pretreatment solution: sodium bisulfite(1 tbl. in 1 gallon water) red delicious apples hot glue gun & glue sticks 16 gauge green floral wire green floral tape baby's breath green, silk rose leaves Mod Podge sealer small brush large square of styrofoam scissors dried apples... - Page 40 The dough dries out quickly so keep unused dough in a plastic bag. For smaller projects, mix only half a recipe. Dough is best when used in about four hours. It may be refrigerated, but results from refrigerated dough are unpre- dictable.
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Page 41: Bread And Glue Ornaments
the highest temperature setting for an additional 4 to 12 hours until completely dry (until you become more experienced with drying dough-art in your American Harvest it is wise to place a piece of dough, the same size as the largest /thickest piece of your ornament, to use as a test piece. - Page 42 texture. Kneading usually takes about 10 to 15 minutes. A few drops of glyc- erin on your fingers keeps the dough from sticking as you knead it. Keep in a plastic bag while not working with the dough to prevent it from dry- ing out.
- Page 44 Potpourri Home dried potpourri and sachets are fun and easy to do in your dehydrator. Take advantage of your flower garden in the summer by dehydrating petals, for potpourri, to use the rest of the year. Combine petals with store-bought spices, fixatives, and essential oils to make inexpensive, elegant gifts.
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Page 46: Breakfast Recipes
Chunks of dried banana gives this old favorite a new twist. ⁄ cup margarine or butter ⁄ cups sugar 2 eggs 1 teaspoon vanilla ⁄ cups mashed ripe banana (4 to 6) bananas ⁄ cup buttermilk Preheat oven to 350°F (175°C). Generously grease and flour 3 small (3" x 5") loaf pans or two medium (3- ⁄... -
Page 47: Awesome Bran Muffins
Make these for breakfast, and pop the extra in your children’ s lunch box! 1 cup bran 1 cup boiling water ⁄ cup margarine 2 cups buttermilk 2 eggs, beaten 1 cup granulated sugar ⁄ cup brown sugar, firmly packed 2 cups bran Preheat oven to 400°F (205°C). -
Page 48: Desserts, Cookies, Candies
Desserts, Cookies, Candies 24 pieces dried fruit, cut in half (apricots, peaches, pears, or prunes) 3 ounces cream cheese, softened 3 tablespoons sour cream or plain yogurt ⁄ cup chopped slivered almonds Dried fruits should be pliable. If too hard, allow to stand in boiling water 5 minutes to soften. -
Page 49: Dried Apple Pastry Squares
Dried Apple Pastry Squares This is an elegant dessert or tasty breakfast pastry. 5 to 6 cups dried apples 2 cups boiling water ⁄ cups cake or pastry flour 1 teaspoon salt 1 cup plus 2 tablespoons margarine or butter 1 egg yolk + almost Preheat oven to 400°F (205°C). -
Page 50: Apricot Cream Cheese Coffee Cake
Apricot Cream Cheese Coffee Cake Strawberry preserves and dried strawberries can be substituted for the apricots. Or try pineapple or apple. ⁄ cups all-purpose flour ⁄ cup brown sugar, packed ⁄ cup butter ⁄ teaspoon baking powder ⁄ teaspoon baking soda ⁄... -
Page 52: Crispy Pinwheels
Dates, apricots, and other dried fruits can be used to fill these delicious cookies. Dried Fruit Filling (see below)* ⁄ cup butter or margarine ⁄ cup brown sugar, packed ⁄ cup granulated sugar 1 egg Prepare dried fruit filling. In a medium bowl, cream butter or margarine with brown sugar and granulated sugar. -
Page 54: Condiments, Dressings, Stuffing & Sauces
Condiments, Dressings, Stuffings, Sauces Dried Tomatoes in Olive Oil These tomatoes taste better than the expensive 1 cup extra light olive oil 1 lb. dried tomato slices Dip dried tomato slices in vinegar. Shake off excess. Pack in a jar and cover with olive oil. Store at a cool temperature 1 month before use. -
Page 56: Herb Stuffing
2 tablespoons dried parsley ⁄ teaspoon dried sage 2 teaspoons dried chervil ⁄ lb. loaves bread, cubed 1 teaspoon dried marjoram Mix all ingredients, plus juice from roasting pan or other liquid, to moisten. Bake covered for 1 hour in 325° oven. Makes about 2 quarts. -
Page 58: Salads
This main dish salad is perfect for lunch or a light supper. Serve with a whole wheat roll and fresh fruit. 3 cups cold cooked brown rice (can use white) 3 cups diced cooked, turkey, chicken or cooked small shrimp 1 cup celery, finely chopped ⁄... -
Page 59: Soups
This soup cooks in your thermos and is ready to eat by lunch time. ⁄ cup dried vegetable flakes (any combination of tomatoes, peas, onions, broccoli, zucchini, celery, carrots) 1 tablespoon bulgur wheat 1 tablespoon small pasta (spaghetti, linguini, etc.) ⁄... -
Page 60: Snacks
1 cup whole kernel or creamed corn 1 cup sharp cheddar cheese, grated (the ready grated cheese is not as satisfactory) ⁄ cup red or green peppers, diced 1 tablespoon onion, chopped In a blender or food processor, blend together all ingredients at high speed. Spread mixture thinly onto Fruit Roll sheets. -
Page 61: Yogurt
Seal in a small plastic bag to carry along on hikes. 6 cups ready-to-eat cereal flakes 1 cup raisins or chopped nuts 1 cup brown sugar Mix all ingredients together with hands until completely mixed. Spread onto Fruit Roll sheet. Dry until crisp at 140°F (60°C). Yogurt flavor depends on the type of yogurt culture yogurt that is used in the recipe and the incubation time. -
Page 62: Index
Breads Banana Bread ........... . .45 Awesome Bran Muffins . - Page 63 700-00003 Rev. 6 © 1996 American Harvest, Inc. All Rights Reserved, including the right of reproduction in whole or part.
- Page 64 Dehydrator Recipe Dehydrator Recipe & Instr uctions & Instr uctions...
- Page 65 Preparation ............29 Storage .