Advertisement
•
Store unused portions of dried
food, tightly sealed, in the refrigerator
to maintain freshness and quality.
•
Do not dehydrate foods that
have been prepared with or marinated
in alcohol.
General Drying Guidelines
There are no absolutes and quite a few
variables in food dehydration. The only
way to become proficient is to dry, dry
and dry some more! Certain varieties of
produce, the humidity in the air and
even methods of food handling make a
difference in the drying time and quality
of dried product.
•
Experiment
thicknesses of produce, pretreatment
versus no pretreatment and different
rehydration methods. You will determine
what works best for your particular
needs and preferences.
•
To save nutrients and produce
a quality product, it is necessary to
with
different
work fast preparing foods to dry. Once
placed in the dehydrator, they need to
dry continuously for the recommended
time. Do not turn off the dehydrator and
leave partially dried foods sitting on the
trays. The food may spoil or develop off
flavors.
•
Spread all foods evenly to dry
in single layers. If slices overlap, the
areas that are overlapping will take
twice as long to dry.
•
Do not add fresh produce to a
partially dried batch. It will slow the rate
of
drying
possible however, to combine partially
dried foods onto fewer trays.
4
for
both
products.
It
is
Advertisement
