Packaging And Storage - Presto Dehydro Instructions Manual

Position the mesh screen on the dehydrator tray. Then place the food you want to dry on the mesh screen. Once the food is dehydrated,
lift the mesh screen out of the tray, using the cutouts on the side of the screen. Remove food. Bending the screen is helpful for remov-
ing foods that have a tendency to stick.
How to Use the Fruit Roll Sheets
A fruit roll sheet should be used when making fruit rolls and strips from fresh, frozen, or canned fruit. Refer to pages 4-6 for instruc-
tions on making fruit rolls.
General Dehydrating Information
Safety precaution: Wash hands thoroughly prior to preparing food for dehydrating. Likewise, thoroughly clean all utensils, cutting
boards, and counters that will be used for preparing food. Wash foods before preparing them for dehydrating.
• When selecting food for drying, choose those that are at peak eating quality. Avoid overripe* or immature fruits and vegetables.
Remove any parts of the food that are bruised or blemished.
• For even drying, cut food into uniform sizes, shapes, and thicknesses. Use a Presto
mandoline to aid in cutting uniform slices.
• Drying times are highly variable depending on the type and amount of food, thickness, evenness of food pieces, humidity, air
temperature, personal preference, and even the age of the plant at the time of harvesting. That is why throughout the book you will
notice there is a range of average drying times. In some cases you may find you may need to, or prefer to, dry your foods for shorter
or longer periods than those listed. For best results, begin checking your food at the beginning of the range listed in the instructions.
You should then gauge how often you should recheck the food based on how the drying is progressing. With some foods, such as
herbs, that may mean every 10 minutes, and with other foods, such as fruits, that may mean every 1 to 2 hours.
• Dehydration prevents microbial growth, however, chemical reactions caused by enzymes in fruits and vegetables can occur unless
the product is pretreated before drying. Pretreatment will prevent or minimize undesirable color and texture changes during drying
and storage. See specific sections for recommended pretreatment.
• Place foods in a single layer on the trays. Do not allow food to touch or overlap.
• When drying strong-smelling foods, such as onions and garlic, be aware that there will be a strong odor during the drying process.
That odor may linger after drying has been completed.
• Individual pieces of food may not all dry at the same time. Foods that are appropriately dried should be removed before those that
still require additional drying. Always check all of the trays for foods that are appropriately dried. Allow dried pieces to cool
and then place in a covered container.
• Do not add fresh fruits and vegetables to a partially dried load. This will add moisture and increase the drying time.
• Allow for continuous drying. Do not unplug dehydrator in the middle of the drying cycle and resume drying at a later time as this
may result in poor quality and/or unsafe food.

Packaging and Storage

• Dried foods need to be properly packaged to prevent reabsorption of moisture and microbial deterioration. Pack food in clean, dry,
airtight containers. Glass jars or freezer containers with tight-fitting lids are good for storage. Resealable plastic freezer bags are also
acceptable.
• Store packaged dried food in a dry, cool location away from light. Higher temperatures and exposure to light will shorten the storage
time and result in loss of quality and nutrients. Most dried fruit, when properly packaged and stored, will be good for 1 year at 60°F,
or 6 months at 80°F. Fruit leather/rolls should keep for up to 1 month at room temperature. Vegetables have about half the storage
life as fruit. If food is to be kept longer, then store it in a freezer.
• Package vegetables and fruits in separate storage containers to avoid flavor transfer.
How to Dehydrate Fruit and Fruit Rolls
Dried fruits and fruit rolls (or leathers) are nutritious and portable snacks. Drying fruit intensifies the natural sweetness of the fruit
because the moisture is removed.
Fruit
Selection and Preparation
Select fruits that are at the peak of ripeness. Wash fruits to remove dirt and debris. There are many options when it comes to drying
fruit and personal preference should be your guide. Fruits can be sliced, halved, or if small left whole; peeled or unpeeled; pretreated
or left untreated. Fruits that are sliced thin and peeled will dry the fastest. Fruits left whole will require the most drying time.
*Slightly overripe fruits are acceptable for making fruit rolls.
SaladShooter
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slicer/shredder, food processor, or
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