Preparation Of Food To Be Dehydrated - ultrex 14247 Instruction Manual

Select fresh, good quality fruits and vegetables. Trim away inedible and damaged
portions. Cut into halves, strips, or slices that dry readily. Strips should be 118" to
After foods are dehydrated allow 30 minutes to one hour cooling time to prevent
condensation. However, too long a cooling period allows moisture from the air to
re-enter the food.
Proper storage keeps moisture out and saves valuable nutrients. Glass jars, metal
cans or boxes with tight fitting lids, or vapor-proof freezer cartons make good
containers. Heavy-duty plastic bags with press together seals are acceptable, but
are not insect or rodent proof.
Dehydrated foods will keep from four months, to one year, but proper storage is
very important. Cool, dry, dark areas are best.
Dehydrated fruits c h b e eaten as nutritious snacks, or they can be soaked for one
to two hours and used in favorite recipes.
the air. If you want to dehydrate whole, small fruits (grapes, small plums,
etc.), blanch to open the skins or prick them with a fork so moisture can escape.
2. Pretreat-Most fruits and vegetables require pretreatment to stop enzymatic
activity which can result in color, flavor and nutrient losses or changes.
3. Pretreatment:
*Citric acid (dissolve): sometimes sold as "sour salt" or "lemon salt". Dip
fruit in solution for 30 to 60 seconds.
*Lemon Juice (used for fruits): 3 tablespoons per quart of water. Dip fruit in
solution for 30 to 60 seconds.
*Steam blanch (used for vegetables): 1 to 3 min in live steam.
may cause some graying of the color. Dip fruit or vegetables in solution for
60 seconds. 2 to 4 tbsp per gallon of water.
Fruit Preparation
Wash and core; peel if desired.
Apples*
Cut in 114" slices or rings.
Peel if desired. Halve or slice,
Apricots*
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Bananas*
Peel and cut into 114" slices.
Blueberries & Cranberries
Cherries
Figs
Peel and quarter
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Grapes*
Halve; seed if desired.
Peel if desired. Halve or cut in
Peaches*
Peel if desired. Halve or cut in
Nectarines*
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Halve and core, or core and cut
Pears*
into 1 1 4 slices.
Halve or cut in 114 slices,
Plums
Rhubarb Cut in 1 1 4 slices.
Strawberries Halve or cut in 114" slices.
'Pretreat these fruits to protect their color.
Indicators of Dryness
Soft and pliable; no moisture in
center when cut.
Soft and pliable; no moisture in
remove oit. center when cut.
Halve Leathery but still chewy.
Pit and halve
wet.
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Raisin-like texture. Pliable,
Soft and pliable; no moisture in
center when cut.
Soft and pliable; no moisture in
center when cut.
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Soft and pliable; no moisture in
in 114" slices. center when cut.
Chewy and dry to center,
removing pit.
chewy.
Hard to crisp.
Leathery but still pliable.