L'Equip EXPANDABLE 528 Owner's Manual page 11

PRETREATING
Dipping:
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tend to oxidize and darken somewhat during the drying process or when
stored beyond six to seven months. To prevent this, these fruits may be dipped
in a solution of lemon juice, orange juice, pineapple juice, (fresh or bottled),
or ascorbic acid prior to dehydrating. Dipping foods in pretreatment solution
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enhances appearance and extends shelf life.
Use full strength juice or prepare 2 parts juice to 1 part water. Ascorbic acid may
be obtained from drug stores. Mix 1 tsp ascorbic acid per quart of water. Dip
fruit in solution. Drain on paper towels and place in drying trays.
Blanching/Steaming:
broccoli must be steamed or blanched before drying. Although untreated
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vegetables used within three to four months will have acceptable flavor, heat-
treated vegetables reconstitute much more quickly.
A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms
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can be dried and reconstituted successfully without heat treatment. In general,
if vegetables must be steamed or blanched for freezing, they must be treated
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for drying.
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Blanching is faster than steaming, but some nutrients are lost in the blanching water.
Benefits of Blanching/Steaming:
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• Sets color
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• Stops ripening process (enzymatic action)
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• Prevents changes in flavor
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• Facilitates the drying process
• Reduces drying time
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• Reduces contamination from molds and bacterial growth
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g How to Steam:
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colander or steam basket. Shredded vegetables can be ½ inch deep in the col-
ander or basket. With vegetables in steam basket place in a pot above a small
amount of boiling water and cover. Water should not touch the vegetables.
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Steam until vegetables are heated completely, barely tender but still crunchy.
Drain in steamer basket. Spread steamed vegetables on trays and dehydrate.
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How to Blanch:
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vegetables, which would easily overcook.
To blanch sliced vegetables, drop prepared vegetables into a large pot of boiling
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water. Do not add more than 1 cup food per quart of boiling water. Cook vegeta-
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bles until they are barely tender, but still crunchy, (approximately 3-6 minutes).
Blanching takes approximately one-third to one-half the time of steaming.
Some fruits, such as apples, pears, peaches, apricots and bananas
Many vegetables such as beans, corn, peas and
Place a single layer of chopped or sliced vegetables in a
Blanching is not recommended for chopped or shredded
DEHYDRATOR
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