Record Keeping - Nesco FD-28JX Use And Recipe Manual

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.
Storage
The storage area should be cool, dry and as dark as possible. The darker
and cooler the storage area, the longer the dehydrated foods will last with
good quality and nutritive value. For every 18°F (10°C) drop in storage
temperature, the shelf life of dehydrated foods increases three to four times.
The ideal storage temperature for dehydrated food is 60°F (15°C) to below
freezing. The ideal storage place is your freezer or refrigerator, particularly
for storing low-acid foods such as meats, fish and vegetables.
All fruits dried with skins intact should be packaged and frozen for a
minimum of 48 hours to prevent any possibility of insect infestation.

Record Keeping

Recording the following information can be helpful in improving your
dehydrating techniques and determining quantities of food to dry each season.
• Date dried.
• Quantity dried, including weight of produce before and after drying.
• Drying time.
• Packaging: size of containers and packaging materials used.
• Storage temperature.
• Length of storage time before use.
By labeling storage containers with the contents and date dried, you can
keep track of your supply, rotate as needed and avoid mix-ups.
For more information, please visit our internet web site at
www.nesco.com or call
1-800-288-4545
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