Packing And Storing; Rehydrating - Ronco Food Dehydrator 5-Tray User Manual

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PaCking anD sToring

1.
Fruits cut into a wide range of sizes should be allowed to
equalize the remaining moisture among the pieces for a
week after drying, before placing in long term storage.
To do this, place fruit in non-aluminum, non-plastic
container and put in a dry, well-ventilated area.
2.
Dried foods should be thoroughly cooled before
packing. Package in small amounts so food can be used
soon after opening.
3.
Pack food without crushing, into clean, dry, insect-proof
containers.
4.
Glass jars or resealable plastic freezer bags make good
containers. Metal cans with fitted lids, can be used if the
dried food is first placed in a plastic bag.
5.
Store in areas that are cool, dry, and dark for longer
lasting good quality dried foods. Temperatures for
storage should not go any higher than 60 degrees
Fahrenheit.
6.
Dehydrated food should be checked about once a
month, for mold. If mold is found on a piece of the dried
food, scrape it off and pasteurize the contents.
7.
To pasteurize, spread food on a cookie sheet and bake
in an oven for 15 minutes at 175 degrees Fahrenheit.
Then repack in a clean, air-tight container.
Not all dehydrated food need to be rehydrated. While some
fruits are preferred in their dried form, most vegetables are
not, and are better when rehydrated.
To rehydrate vegetables for cooking, simply wash the
product in clean water, then place in unsalted, cold water
and cover, letting it soak for 2-8 hours. If possible, cook
in the same water used for soaking, adding more water if
necessary. It conserves nutritional value. To rehydrate foods
like carrots, soak in ice water or water in the refrigerator.
Dried foods can be rehydrated by soaking, cooking, or
a combination of both. They will resemble their fresh
counterparts after rehydration. Although they will resemble

rehyDraTing

7

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