Nesco FD-39P fruit dryer
Contents
1. amp jerky maker Thank you for choosing a Nesco American Harvest dehydrator We have been developing and producing dehydrators that provide the best drying technology for over three decades Drying food is inexpensive and one of the least time consuming of all food preserving methods Dehydrating is superior to canning as the high temperatures needed to process canned foods can destroy much of the original food value especially vitamin C thiamin and riboflavin Today you can enjoy the advantages of preparing dried food in the convenience of your own kitchen Nesco American Harvest dehydrators are designed with a patented Fan Flow Radial Air technology which generates fast even drying with great results in less time There is no need to rotate the trays Solid plastic Fruit Roll Sheets may be placed on the tray surface to dry semi liquids such as applesauce without stopping air flow Flexible Clean A Screens are ideal for easy removal of sticky fruits bananas pineapples etc as well as drying spices nuts and herbs Easy to operate easy to clean perfect for the experienced user as well as the beginner Your Nesco American Harvest dehydrator will provide both satisfying and incredibly nourishing food anytime at home at school at work at play Be adventurous experiment and then enjoy the fruits of your labor Recipes amp Instructions Uenyarator amp jerky maker N ESCON2. All fruits dried with skins intact should be packaged and frozen for a minimum of 48 hours to prevent any possibility of insect infestation Onions and tomatoes are especially prone to absorbing moisture from the air and should be packaged immediately after removing from the dehydrator Record Keeping Recording the following information can be helpful in improving your dehydrating technigues and determining guantities of food to dry each season e Date dried Quantity dried including weight of produce before and after drying e Drying time e Packaging size of containers and packaging materials used Storage temperature Length of storage time before use By labeling storage containers with the contents and date dried you can keep track of your supply rotate as needed and avoid mix ups Note For best operation always use at least 4 trays when drying in your dehydrator Drying Time Drying times may vary depending on the type and amount of food thickness and evenness of the slices percentage of water in the food humidity temperature of the air and the altitude Drying times may also vary greatly from one area of the country to another and from day to day depending on the climatic conditions Record keeping helps you predict future drying times for specific foods Testing For Dryness Food must be carefully monitored near the end of the dehydration process to prevent over drying Over dried foods lose guality in tex
3. combine rose petals lavender rosemary chamomile and orange peel Add orrisroot tea and spices Add oils sprinkling lightly over mixture Mix in bachelor s button petals Makes about 2 cups potpourri 30 1 800 288 4545 About Your Warranty and Service Satisfaction Mail in your registration card phone us or register online at www nesco com to file your Nesco American Harvest dehydrator model number and serial number now Your serial number and dehydrator model number are located on the power unit blower of your dehydrator We enter this number into our database It registers your product and identifies your machine specifically by its individual code Should you call in for help on our 800 toll free line your registration number helps us identify your machine and speeds up our assistance to you 1 800 288 4545 www nesco com www nesco com 31 NESCON PT American TOGETHER Better Than Ever E Harvest One Year Limited Warrantye This appliance is warranted for one year from date of original purchase against defects in material and workmanship This warranty does not cover transportation damage misuse accident or similar incident This warranty gives you specific legal rights and you may have other rights which vary from state to state This product is intended for household use only not for commercial use Warranty does not cover commercial use Your new food dehydrator comes eguipped with numerous safety f
4. soups and Peel and slice 3 8 casseroles thick Blanch Rinse and dry Tomatoes Wash and slice 3 8 10 14 hrs Soups and stews Powder circles or dip in in blender and add water boiling water to loosen for paste or sauce skins halve or quarter Dry in roll up form for pizza sauce Zucchini or Wash remove ends 8 12 hrs Breads chips with Squash and slice 3 8 thick or dip soups and casserole grate Steam if you 1 week shelf life plan to rehydrate Blanch for 5 minutes or until translucent If not steamed long enough they will turn black during drying and storage For information on rehydrating tomato powder and uses see page 14 kk 16 1 800 288 4545 Recipes BEST BANANA BREAD Chunks of dried bananas nuts and dates make this a delightful breakfast bread 3 4 cup margarine or butter 2 cups flour 1 1 2 cups sugar 1 teaspoon baking soda 2 eggs 1 2 teaspoon salt 1 teaspoon vanilla 1 1 2 cups mashed ripe banana 4 to 6 medium size 1 2 cup chopped dried banana 1 2 cup chopped pecans 1 2 cup buttermilk 1 2 cup chopped dates 2 Tablespoons brown sugar Preheat oven to 350 F 175 C Generously grease and flour 3 small 3 x 5 loaf pans or two medium 3 1 2 x 7 1 2 loaf pans Cut waxed or parchment paper to fit bottoms and line pans In a large bowl cream margarine or butter with sugar Add eggs and vanilla Mash bananas in separate bowl with a fork Add to margarine egg mixture In a separate bowl c
5. American TOGETHER Better Than Ever 4 Harvest a Customer Satisfaction is our Goal Table of Contents Important Safeguards ii 3 Dehydrator Use and Care 4 General Drying Guidelines aaa 5 Selecting Foods To Dry 0 00 5 Drying Fruits ii 7 Pretreating Fruits ii 8 Drying Fruit Rolls an 9 Selection amp Preparation 9 Drying amp Storage ii 9 Fruit Roll Recipes 10 Fruit Drying Guidelines aaa 11 12 Drying Vegetables i ia 13 Selection amp Preparation 13 DYING sci ea nata bank ab un hem bea mna 14 Vegetable Drying Guidelines 15 16 RECIPES salas dekana en eee owed 17 21 Drying Jerky ea cede bni Ka ban nan a 22 Selection amp Preparation 22 Drying amp Storage 1 eee 22 Jerky Works Spice Kit 0 5 23 Storing Your Dried Foods 005 24 Rehydrating Dried Food 0 0 08 25 Drying CraftS 4565 ban Wib baie metan ka 26 30 Warranty and Service Satisfaction 31 One Year Limited Warranty aaa 32 Accessories eee eee eee eee 33 Two Rivers WI 54241 0237 www nesco com 1 800 288 4545 Para descargar una version espanola de este manual visite www nesco com spanish Pour telecharger une version francaise de ce manuel visitez www nes
6. Works press or a cookie press Place on trays in your dehydrator and dry See detailed instructions on page 23 If making jerky from meat remove all fat and cut into cubes or thin strips 1 4 to 3 8 thick It is easier to slice partially frozen meat for jerky If meats are cut on the cross wise grain jerky is less chewy than if meats are cut on the lengthwise grain Marinate cut meats in store bought or your own recipe marinade for 6 to 8 hours in the refrigerator before drying If you are using your own recipe be sure to include 1 teaspoon of salt for each pound of meat The salt slows surface bacterial growth during the initial stages of drying To use Nesco American Harvest Jerky Spice seasoning and cure and 1 4 cup water mix well and put mix and meat in plastic storage bag to marinate Drying and Storage Depending on how thick the meat is cut how heavily the dryer is loaded and the humidity it will take from 4 to 15 hours to dry Pat jerky with clean paper towels several times as it dries to remove the oil which accumulates on the top of the jerky When removing jerky from the dryer wrap it in paper towels and let it stand for a couple of hours prior to packaging Beef jerky that is stored on the shelf will start to go rancid at room temperature after 3 or 4 weeks Refrigerate or freeze for longer storage Note After drying poultry pork or fresh game heat them in your oven at 160 F 71 C for 30 minutes to avoid the risk of s
7. other than its intended use SAVE THESE INSTRUCTIONS NOTE This appliance has a polarized plug one blade is wider than the other As a safety feature this plug will fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature Short Cord Instructions a short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord Extension cords may be used if care is exercised in their use If an extension cord is used the marked electrical rating of the cord should be at least as great as the electrical rating of the appliance The longer cord should be arranged so that it will not drape over the table top or counter where it can be pulled on by children or tripped over unintentionally www nesco com 3 Dehydrator Use amp Care Before using your dehydrator for the first time wash the trays and top cover in warm soapy water or in the dishwasher on the top rack remove before drying cycle Caution Do not put the power unit blower in water or in the dishwasher Wipe with a damp cloth Set base tray on a sturdy countertop or table away from sinks or any source of water Stack additional trays on base tray Your dehydrator requires a minimum of 5 trays to operate properly the base tray is included as one of your 5 trays You may ex
8. over medium high heat for 5 minutes Add 2 cups strawberries and 1 2 cup honey Pur e to smooth consistency in blender Pour on a Fruit Roll Sheet and dry BOYSENBERRY FRUIT ROLL 1 quart of boysenberries Pur e boysenberries in a blender Strain through cheesecloth to remove seeds Place on Fruit Roll Sheet and dry YOGURT FRUIT ROLL Spread homemade or store bought yogurt approximately 1 4 thick on a lightly oiled Fruit Roll Sheet Dry approximately 12 to 14 hours Experiment until you find the brand which dries most evenly APPLESAUCE FRUIT ROLL 2 lbs apples peeled cored and quartered 1 2 cup sugar 1 4 cup lemon juice 1 teaspoon cinnamon Simmer apples in a saucepan with 1 2 cup water until softened about 15 20 minutes Place lemon juice in blender and gradually add apples Pur e Add sugar and cinnamon Mix well pour on a Fruit Roll Sheet and dry If you are going to rehydrate into applesauce measure pur e when putting it on tray To rehydrate add 1 cup of water to each cup of fruit roll 10 1 800 288 4545 Fruit Drying Guidelines Expect a variance in time needed to dry different fruits Drying times are affected by size of load fruit thickness moisture content of the food itself as well as other variables discussed in Drying Time If pre treatment is suggested use one of the pre treatments indicated on page 8 The guidelines below are general For most accurate drying times keep records of your own specific
9. thoroughly cleaned e Keep foods in refrigerator before preparing for drying Store dried foods in refrigerator or freezer e After opening sealed containers of dried food use food as soon as possible e Store unused portions of dried food tightly sealed in refrigerator to maintain freshness and quality e Do not dehydrate foods that have been prepared with or marinated in alcohol Trays are only intended to be used with your Nesco American Harvest Food Dehydrator Do not use in a conventional oven or with any other appliance e Do not spray vegetable oil directly onto surface of trays 4 1 800 288 4545 General Drying Guidelines There are no absolutes and guite 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 guality of dried product Experiment with different 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 work fast in preparing foods to dry Once placed in the dehydrator foods need to dry continuously for the recommended time Do not turn off the dehydrator and leave partially dried foods sitting on the trays as they may spoil or develop off flavors
10. 1 800 288 4545 Drying Fruit Rolls Fruit rolls also known as fruit leathers are a favorite snack for young and old alike They are a chewy fruit product made from pur ed fresh fruit which has been dried and rolled into snack sized pieces Fruit rolls are easy to make and cost less than those bought at the store Selection Almost any fruit will make an excellent fruit roll Most fruits can also be combined with others Some fruits such as apples are high in pectin and fiber and have an excellent texture when dried The combinations are limitless Use your imagination and have fun Use fresh fruits in season You can also use slightly overripe fruits irregularly shaped fruits or slightly bruised fruits which would be unsuitable for canning or drying Some fruits such as citrus should be used in combination with other fruits because they have so much liquid and very little pulp If you find that a fruit is too runny combine it with apple applesauce or a similar fruit which will give it more substance When fresh fruits are not available canned fruits either sveetened or un sweetened can be used Simply drain the liquid and pour the fruit into the blender Applesauce can be taken directly from the container for wonderful fruit rolls Frozen fruits can also be used although they tend to be a bit more runny Simply thaw and follow directions for using fresh fruits Preparation Wash fruits and cut away any bruised or spoiled portions P
11. 3 8 to 13 17 hrs Snacks 1 2 thick Mangos Remove skin slice 10 18 hrs Snacks cereals and 3 8 thick from seed baked goods Melons Remove skin and 12 16 hrs Snacks seeds Slice 1 2 thick Nectarines Quarter or slice 3 8 6 16 hrs Snacks desserts and to 1 2 thick baked goods Pre treat Oranges Slice 1 4 thick 6 14 hrs Crafts snacks baking Limes Lemons Peaches Peel if desired 14 18 hrs Snacks breads Halve or guarter cobblers cookies and Pre treat granola Pears Peel core and slice 12 16 hrs Snacks breads 3 8 thick Pre treat cookies fritters and granola Pineapple Peel core slice 3 8 12 20 hrs Snacks baked goods to 1 2 thick baked granola Plums Halve or guarter 12 20 hrs Snacks cookies Prunes and remove pit muffins bread and granola Rhubarb Slice in 1 lengths 12 16 hrs Pies tarts and other Steam until slightly desserts tender Strawberries Halve or slice 10 14 hrs Snacks cereals and 1 2 thick baked goods Times may vary depending on the wattage of the dehydrator 12 1 800 288 4545 Drying Vegetables Some vegetables are guite good dried Others lose their appeal and are better frozen or fresh Vegetables have a low acid and sugar content that makes them more subject to spoilage and tend to have a far shorter shelf life than dried fruits Packaging and ideal storage conditions are key elements to producing dried vegetables which will taste as good in December as they did in the
12. If you are adding different colored layers over one another use a coat of sealer between them to prevent them from running or smearing When painting is complete dry in your dehydrator for 1 to 2 hours until thoroughly dry Sealing It is extremely important to seal salt dough ornaments to prevent moisture from reentering and causing mold and disintegration There is a wide variety of final coatings which can be used but they should be transparent and non penetrating so surface of dough art is strengthened with a hard protective coating The best choice is a polyurethane varnish Be sure to remove ornaments from dehydrator and place in a well ventilated area preferably out of doors before applying varnish Carefully place objects on aluminum foil making sure that no foil covers the center hole or outer ring vents in dehydrator to dry CAUTION Make sure your dehydrator is placed in a room with adequate ventilation or an open window Place ornaments in dehydrator Most varnishes will dry in an hour or so in dehydrator Repeat varnishing process until a minimum of 4 complete coats both sides of object have been applied allowing ornament to dry thoroughly between coats Again it is handy to use dehydrator for this process to speed drying time Potpourri Pick flowers when they are about three quarters open when they are fully open they lose fragrance Gather about twice the amount you believe you ll need since they shrink as they dry Re
13. 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 for both products It is possible however to combine partially dried foods onto fewer trays Many people have more than one Nesco American Harvest dehydrator If you have two it s easy to combine a load from both dehydrators after a few hours and start a new batch in your second dehydrator using the remaining trays Selecting Foods To Dry Select the best quality produce at the peak of ripeness and flavor Wash carefully to remove debris dust and insects Cut away any bruised or damaged sections Labeling All dehydrated foods should be labeled with the name of the product date dried and quantity or weight Clear labeling allows you to rotate foods to minimize waste and nutrient loss Storage The storage area should be cool dry and as dark as possible The darker and cooler the storage area the longer the dehydrated foods will last with good quality and nutritional value For every 18 F 10 C drop in storage temperature the shelf life of dehydrated foods increases three to four times The ideal storage temperature for dehydrated food is 60 F 15 C to below freezing The ideal storage place is your freezer or refrigerator particularly for storing low acid foods such as meats fish and vegetables www nesco com
14. ak apples 10 minutes drain and place on trays to dry They will take 4 to 8 hours to dry Remove apples when they are leather like with no pockets of moisture but before they become crisp Secure a hanging device on the back of the styrofoam wreath form Working a small area at a time from the outside in squeeze a line of glue on the outside edge place an apple slice keep repeating over lapping the slices slightly for a more full look Continue around the outer half of the wreath form until the row is completed Repeat process with the inside row until there are 2 rows of apples side by side When apples are glued in place seal with Mod Podge on both sides of the wreath one side at a time Add a ribbon bow and any other decorative touches www nesco com 27 Dough Ornaments This basic recipe is also called Baker s Clay Once mixed it has a satiny texture a delicious aroma and begs to be touched and shaped Do not be surprised if everyone in the family gets involved in making ornaments 4 cups flour 1 cup salt 1 1 2 cups water Using a dough mixer or by hand mix flour with salt in large mixer bowl Add water until dough is a good consistency for kneading If it is too dry it will crack If it s too wet it will be sticky Knead the dough by pressing and turning it with your hands until it becomes satiny smooth It will take five to ten minutes or more depending on the consistency of the dough and how smooth you want your finished ob
15. almonella 22 1 800 288 4545 Simple steps to fresh delicious jerky USING NESCO AMERICAN HARVEST SPICES amp JERKY WORKS KIT 1 Blend one pack seasoning and one pack cure with one pound extra lean ground beef game or poultry For spicier jerky add 1 4 tsp or more of cayenne pepper For less spicy jerky add 1 2 pound extra meat 2 While holding the silver tab down pull the white knob all the way out on the Jerky Works gun 3 Unscrew the red ring from the end of the white tube Place meat mixture into the tube 4 Place desired tip into the red ring and screw the ring tightly back onto the tube 5 Press the white knob until it pushes against the meat Hold the jerky gun over the dehydrator tray and squeeze the silver trigger repeatedly to release mixture onto the tray When desired length is reached cut end with scissors or knife 6 Depending on meat thickness dehydrator load and humidity it will take from 4 to 15 hours to dry However other brand dehydrators may take longer to dry and additional care must be used When dry remove jerky and pat with paper towels to absorb oil Make sure jerky is dried until leathery not brittle Allow jerky to cool before packaging SAVE 9 86 1B www nesco com 23 Storing Your Dried Food Some pieces may dry in a shorter time than others and should be removed and placed in an airtight container while allowing the rest of the pieces to remain in the dehydrator until
16. cant For flowers with petals leaves ferns fungi and some varieties of mosses the best way to preserve them is to use a desiccant powder A desiccant is a substance which absorbs moisture It speeds the drying process especially when used in a dehydrator preserving the vibrant colors and delicate structure of the flower The longer the drying process the more colors will fade Using a desiccant in your dehydrator will allow flowers to dry in a day instead of a week or two There are several brands of flower desiccants available from craft stores They may seem a little expensive but can be reused indefinitely Silica gel is the generic name and absorbs up to 50 percent of its own weight in moisture Use perfect flowers fresh and free of moisture Yellows and blues maintain their color better than reds or whites Remove stems from flowers and insert a short 20 gauge stub wire Add a longer stem when arranging later Place 1 2 desiccant in bottom of containers that are no higher than 3 14 e Place flat faced flower face down with petals resting easily on the sand Rounded double flowers such as roses and daffodils should be dried with their heads upwards Flowers which are trumpet or bell shaped should be laid on their sides e Gently sprinkle desiccant between the flowers and into every petal and crevice with about 1 2 desiccant covering top Do not cover When desiccant drying is done outside of the dehydrator containers sh
17. ce in airtight moisture proof containers for storage If foods are insufficiently dried or are exposed to moisture from incomplete packaging they can lose quality and nutrition and can even mold during storage For more information please visit our internet web site at www nesco com or call 1 800 288 4545 24 1 800 288 4545 Rehydrating Dried Food Eat dehydrated foods dry or rehydrate for use in recipes Rehydrate by placing dried foods in a container with enough water to cover food and soaking for 30 minutes to 2 hours Boiling water rehydrates foods more quickly than cold water or water at room temperature Fruits or vegetables may also be rehydrated in liquids other than water including fruit juices cider vegetable juices milk consomme etc Refrigerate these foods while they are soaking to reduce any risk of spoilage Do not add seasonings especially salt or sugar during rehydration because they slow the rehydration process Cooking with Dried Food After rehydrating food cook it as you would normally If foods are cooked before they are fully rehydrated they will cook in a shriveled state and will not be plump Most fruits and vegetables will rehydrate to about 80 of their fresh state Consequently they are a little more chewy than a fresh or frozen fruit or vegetable even when rehydrated Dried food used in cooking will absorb additional liquid so adjust the recipe accordingly by adding more water e vegetable
18. co com french The Metal Ware Corporation 1700 Monroe Street PO Box 237 Micon Part Number 300 01450 This product is covered by one or more of the following patents U S 4 190 965 5 420 393 5 423 249 Australia D102489 other patents pending 2007 The Metal Ware Corp All Rights Reserved including the right of reproduction in whole or part Printed in the U S A 2 Important Safeguards This product is designed for household use only When using electrical appliances basic safety precautions should always be followed including the following 1 Read all instructions 2 Do not touch hot surfaces 3 To protect against electrical hazards do not immerse blower or any part of the dehydrator cord or plug in water or other liguid 4 Close supervision is necessary when any appliance is used by or near children 5 Unplug from outlet when not in use and before cleaning Allow the unit to cool before putting on and taking off parts 6 Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner 7 The use of accessory attachments not recommended by the appliance manufacturer may cause hazards 8 Sharp utensils should not be used inside the dehydrator 9 Do not let cord hang over edge of table or counter or touch hot surfaces 10 Do not use outdoors 11 Do not place on or near a hot gas or electrical burner or in heated oven 12 Do not use this appliance for
19. eatures Any attempt to interfere with the operation of these safety features makes this warranty null and void In the event we receive a dehydrator for service that has been tampered with we reserve the right to restore it to its original state and charge for the repair Defective products may be returned postage prepaid with a description of the defect to The Metal Ware Corporation 1700 Monroe Street Two Rivers Wisconsin 54241 for no charge repair or replacement at our option Must include proof of purchase when returning product for warranty service Please call Customer Satisfaction at 800 288 4545 to obtain a return authorization before shipping Service and genuine Nesco American Harvest replacement parts may be obtained from Nesco Factory Service Department For service in warranty follow instructions set forth in warranty When ordering new parts make sure that you always mention the model number of the product 1 Call us on our toll free number 1 800 288 4545 and tell us about your problem 2 If we instruct you to send us all or part of your appliance for repair or replacement the Customer Satisfaction representative will give you a Return Authorization number this number notifies our receiving department to expedite your repair Pack your unit carefully in a sturdy carton to prevent damage because any damage caused in shipping is not covered by the warranty 3 Print your name address and Return Authorization numbe
20. experiences in space provided under each average time guideline in table below Spread fruits in single layers unless otherwise noted Average Food Preparation Drying Time Uses Apples Pare core cut in 3 8 6 12 hrs Applesauce pies Pre treat cobblers rings snacks breads and cookies Apricots Cut in half remove 12 16 hrs Desserts muesli meat pit and cut in dishes pies and sauces quarters Pre treat Bananas Peel cut in 3 8 slices 12 16 hrs Snacks baby food or divide lengthwise granola cookies and banana bread Canned Drain well If small 10 14 hrs Snacks breads granola Fruit place on mesh screen Cherries Wash remove stems 20 26 hrs Breads baked goods and pit and snacks Citrus Peel if desired 12 16 hrs Flavorings when Fruits Slice 3 8 thick powdered Cranberries Wash and remove 14 22 hrs Breads baked goods stems Dip in boiling snacks ice cream yogurt water until skins crack Coconut Remove dark outer 6 10 hrs Cakes cookies skin slice 3 8 thick desserts and granola Figs Remove stems and 8 15 hrs Fillings cakes halve puddings breads and cookies www nesco com 11 Blueberries Wash and remove 12 16 hrs Breads baked goods stems Dip in boiling snacks ice cream yogurt water until skins crack Fruit Drying Guidelines continued Average Food Preparation Drying Time Uses Grapes Leave whole remove 10 32 hrs Raisins use in baked stems goods cereals and snacks Kiwi Peel slice
21. fresh basil chopped or 1 2 teaspoon dried basil 4 garlic cloves minced 1 cup dried tomato flakes 1 teaspoon dried oregano Flake dried tomatoes in blender to make 1 cup In 1 pint canning jar add tomatoes www nesco com olive oil minced garlic basil and oregano Close jar with a canning lid and keep refrigerated up to 6 months Makes 1 pint Caution Do not add fresh garlic or fresh herbs to oil packed tomatoes The US Department of Agriculture cautions against this because garlic and herbs are low acid foods which create a low acid anacrobic environment when placed in oil This could result in the perfect breeding ground for botulism CHEESY CORN CHIPS Great for after school munchies 1 cup whole kernel or creamed corn 1 cup sharp cheddar cheese grated the ready grated cheese is not as satisfactory 1 2 cup red and green peppers diced 1 tablespoon onion chopped 1 8 teaspoon cayenne pepper 1 8 teaspoon chili powder salt to taste In a blender or food processor blend together all ingredients at high speed Spread mixture thinly onto Fruit Roll sheets Dry for approximately 10 hours or until dry on one side Lift entire corn ring off of the Fruit Roll sheet turn over and dry for two hours longer or until crisp Break into pieces 19 HARVEST GRANOLA Most often served as a breakfast food it can also be a snack or an ingredient in desserts cookies or main dishes 5 cups rolled oats 3 4 cup br
22. idation and gives you a superior guality better tasting product with less vitamin loss Apples pears peaches and apricots are better when pre treated They are more appetizing have a longer shelf life and higher nutritional value when pre treated prior to drying Place cut fruits that tend to brown in a holding solution of ascorbic acid or pineapple juice to reduce browning during preparation Do not keep cut fruit in a holding solution for more than an hour www nesco com 7 Pre Treatment Pre treatments can vary from soaking in fruit juice ascorbic acid mixtures syrup blanching steaming to sulfating The results of each of these methods also vary Experiment and decide for yourself which one you like best Use one of the following methods of pretreatment Natural Pre Treatment Fruit juices containing ascorbic acid may be used as anatural pre treatment to reduce browning Although there will still be some loss of color pineapple orange lemon or lime juice can be used Ascorbic acid mixtures available from your supermarket can also be used Follow the directions on the package Slice fruit directly into juice or ascorbic acid mixture Soak 5 minutes and place on trays Fruits can also be dipped in honey or a honey fruit juice mixture Syrup Blanching Fruit which has been syrup blanched is sweeter because it absorbs some of the sugar from the blanching solution It also tends to be stickier even though it is rinsed prior to dr
23. jects to appear Dough that is insufficiently kneaded is difficult to form and may fall apart during drying and baking The dough dries out quickly so keep unused dough in a plastic bag For smaller projects mix only half a recipe Dough is best when used in about four hours It may be refrigerated but results from refrigerated dough are unpredictable Creating Ornaments Shape objects directly on pieces of aluminum foil All dough parts must be joined with water which acts as a glue If parts are not joined properly the dough may separate during baking and split when cooled Use water sparingly To attach thin pieces of dough adhere them firmly by pushing a toothpick or paper clip through them in addition to moistening them with water Large ornaments should be strengthened with wire Dough has no strength and requires support for larger ornaments If the dough connects in small pieces head and neck arms or legs insert toothpicks or wires between parts to keep the portions from separating over time Make impressions on dough with a variety of instruments Impressions hold up best with a stiffer dough All kinds of instruments can be used to make impressions to give texture and design to ornaments Push dough through a garlic press or grater to make hair and other decorative effects Cake decorating tubes with large nozzles can be used for making designs Add extra water to soften dough to a good consistency Add a hanging device to the to
24. move petals from flower heads and pull herb leaves from their stems Spread in a single layer on a Clean A Screen accessory and place in dehydrator www nesco com 29 Dry until brittle dry which may take from 2 to 12 hours depending upon the plants the amount and the model of dehydrator you are using Store different flowers and herbs separately in covered jars until you re ready to mix Keep in a cool place out of direct sunlight Experiment with different combinations mixing small guantities and recording the results until you come up with a blend that you like To blend ingredients measure and stir dried materials into a large bowl When you have the right blend of color and fragrance add fixative spices and oil Age in a tightly sealed jar for 2 6 weeks shaking occasionally to blend fragrances Package in smaller decorative containers or bags for gifts or personal use Sweet amp Spice Potpourri For a perfect holiday gift place one cup of this recipe in a lace bag tied with a colorful ribbon 1 cup dried rose petals 1 tbl whole cloves 1 4 cup dried lavender blossoms 1 stick cinnamon crumbled 1 8 cup dried rosemary 1 3 tsp ground cloves 14 cup dried chamomile 1 4 tsp ground nutmeg 1 2 cup dried grated orange peel 2 drops rose oil 1 tsp powdered orrisroot 1 drop orange oil 2 tsp orange spice tea 1 drop lavender oil 1 tbl coriander seed 1 2 cup dried bachelor s button petals for color In a large bowl
25. ombine flour soda and salt Stir until well mixed Add flour to creamed mixture alternately with 1 2 cup buttermilk blending just until combined Fold in dried banana chunks pecans and dates Pour into prepared pans Sprinkle brown sugar over tops of loaves Bake in preheated oven about 45 minutes until a wooden pick inserted in center comes out clean Cool 10 minutes in pan Remove from pan and cool on a cooling rack Makes 3 small or 2 medium loaves Variation Add dried pineapple instead of dates www nesco com FRUIT HORS D OEUVRES Serve these savory Hors d Oeuvres at your next party 24 pieces halved dried fruit apricots peaches pears or prunes 1 8 teaspoon paprika 1 3 cup shredded Monterey Jack cheese 3 ounces cream cheese softened 1 3 cup shredded sharp Cheddar cheese 3 Tablespoons plain yogurt 1 4 cup chopped slivered almonds Dried fruits should be pliable If too hard allow to stand in boiling water 5 minutes to soften Drain In small bowl beat cream cheese until fluffy Stir in sour cream paprika Monterey Jack and Cheddar cheese and chopped almonds Spoon 1 teaspoon filling into pit cavity of each piece of dried fruit Garnish with parsley Makes 24 appetizers 17 AWESOME BRAN MUFFINS Make these for breakfast and pop the extra in your children s lunch box 1 cup bran 2 1 2 cups all purpose flour 1 cup boiling water 2 1 2 teaspoons baking soda 1 2 cup margarine 1 2 teaspoon salt 2 cup
26. ould be covered Place containers on the dehydrator tray Place lid on top of dryer and plug in dehydrator Most flowers will be totally dry in 24 hours or less e To test for dryness gently scrape back the desiccant and remove one flower Hold the flower to your ear and give it a gentle tap If it is dry it will sound crisp and papery Remove remaining flowers by carefully pouring off desiccant letting it fall slowly through 26 1 800 288 4545 your fingers catching each flower and carefully removing it by its stem Stand preserved flowers in a block of flower foam until arranged e Store in airtight tins until ready to use In humid climates protect loose petal flowers with a light application of finishing spray to prevent moisture absorption Dried Apple Wreath Supplies Mod Podge sealer available in craft supply stores brush 1500 mgs vitamin C dissolved in 1 gallon of water or lemon or pineapple juice 8 or more apples depending on the size of wreath hot glue gun amp glue sticks styrofoam wreath grapevines straw cardboard ribbon thin wire baby s breath cinnamon sticks Slice apples into 1 8 inch uniform slices A meat slicer apple slicer or potato slicer results in even slices do not core apples since the core forms an attractive star shape when dried As you slice each apple immediately place slices in a solution of pineapple or lemon juice and water 50 50 mix or vitamin C and water solution So
27. owers should remain in the dehydrator for about two hours or until thoroughly dry Remove shrimp and flowers from the rack and store in an airtight container in the refrigerator One or two shrimp and a pinch of flowers makes a good treat for most cats Variation If you can t find any fresh catnip flowers you can use dehydrated or dried catnip just add it to the dehydrated shrimp as you serve your cat a treat 21 Drying Jerky Jerky is a favorite snack for school lunch trail or just about anywhere It is made by seasoning raw meat in a salt mixture and then drying it without cooking You won t have to pay the exorbitant prices for jerky slices or sticks at the supermarket Most lean meats will yield about 1 pound of jerky from 2 pounds of fresh meat Selection Jerky may be made from a variety of different meats When purchasing meats for making jerky choose lean meats with minimal fat as fat tends to go rancid during storage A lean cut of flank steak or round steak makes excellent jerky Using the Nesco American Harvest s Jerky Works Kit you can make delicious jerky from ground meat Use ground round or extra lean ground beef Season with a Nesco American Harvest Jerky Seasoning Mix and follow package directions Preparation If you are making jerky from a ground meat add one package each of Nesco American Harvest Jerky Spice seasoning and cure per pound of ground meat Mix well and form strips by using the Jerky
28. own sugar firmly packed 1 2 cup wheat germ 1 2 cup dried apple chopped 1 2 cup honey 1 2 cup sesame seeds 1 cup raisins 1 2 cup date crystals 1 cup pecans or almonds chopped 1 3 cup salad oil 1 teaspoon vanilla 3 4 cup margarine melted 1 teaspoon cinnamon Mix together very well so that all ingredients are distributed evenly Adding dry ingredients to wet ingredients makes a crunchier granola Spread onto a Fruit Roll sheet Dry until crunchy Crumble and store in an airtight container FRUIT CARAMEL CORN 1 cup butter or margarine 2 cups brown sugar 1 2 cup light corn syrup 6 cups popped popcorn 2 cups finely chopped dried fruit pineapple apples raisins prunes etc 1 teaspoon salt 1 2 teaspoon baking soda 1 teaspoon vanilla Melt butter or margarine in large 20 heavy bottom pot Stir in brown sugar syrup and salt Bring to a boil stirring constantly Boil 5 minutes without stirring Remove from heat and stir in soda and vanilla It foams Pour over popped corn and mix well Pour into a shallow 11 x 14 baking pan Bake in a 250 F 129 C oven for 1 hour stirring every 20 minutes During last 5 minutes stir in finely chopped dried fruit Remove from oven cool and break apart Makes 7 cups caramel corn ENERGY BARS Grind Together 1 3 cup carob chips 1 cup slivered almonds 4 cups dried fruit pliable apple raisin date pear peach apricot pineapple Mix In 3 4 cup
29. p or back of an ornament before baking and drying if it is to be hung Use Christmas ornament hooks bent wire circles from pop top drink cans or paper clips Push hanging device into dough at top center close to the back of the piece Remember the final dough shape is the shape which will be baked If there are loose pieces or undesirable marks in the dough they will exist in the finished product 28 1 800 288 4545 Precoloring Dough Before baking raw dough can be precolored by adding drops of food coloring watercolors inks and fabric dyes Powdered colors should be mixed with the flour and salt before adding water Liquid shoe polish or leather dye can also be brushed on lightly during the first 15 minutes of baking Baking and Drying Dough Dough should be baked for 2 hours at 300 F 150 C in your oven Then transfer to your dehydrator Dry for an additional 4 to 12 hours until completely dry until you become more experienced with drying dough art in your Nesco American Harvest dehydrator it is wise to place a piece of dough the same size as the largest thickest piece of your ornament to use as a test piece To test for dryness break apart the test piece It is done when it is completely dry inside Remove ornaments when totally dry and cool prior to applying paint Painting Dough Acrylic paints are the most popular and easily applied They are available in jars spray cans and tubes They mix easily and dry quickly
30. pand your dehydrator to 7 total trays with the use of Add A Tray accessories e Place top cover on top tray insert blower into trays and rotate to lock in place e Plug cord into an electrical outlet switch power to ON and you re ready to dehydrate Trays and Top Cover Your dehydrator trays and top cover are easy to clean Simply soak in warm water with a mild detergent for several minutes A soft bristle brush will loosen food particles that resist softening by soaking Do not clean with any metal objects or scouring pads as they tend to damage the surface Trays and top cover can be washed on top rack of dishwasher but remove before drying cycle Blower It is important that the air vents on blower remain clean and unobstructed UNPLUG BLOWER BEFORE CLEANING Use a damp cloth or towel to remove dried food particles from blower Do not use scouring pads abrasive cleaners or sharp utensils Avoid dripping any liquid into electrical parts Do not operate blower alone or use in any capacity other than the intended use DO NOT OPERATE NEAR OR IMMERSE BLOWER IN WATER OR OTHER LIQUID Precautions When drying meat and dairy products blot frequently with a paper towel to absorb excess oils Follow these safety rules when dehydrating foods e Wash hands thoroughly prior to handling food e Clean all utensils and containers with a mild solution of detergent bleach and water before using e Make sure all counter surfaces and cutting boards are
31. r They may either be dried whole or in halves skin side down Hotness and flavor will vary with the chilies used Removing the seeds will decrease the hotness Make sure that peppers are completely dry and stored in airtight containers Remove and discard stems and seeds Whirl pods in a blender until finely ground Allow powder to settle Add remaining ingredients and whirl briefly Store in an airtight container Makes 1 2 cup 1 800 288 4545 CUP OF VEGETABLE SOUP This soup cooks in your thermos and is ready to eat by lunch time 1 3 cup dried vegetable flakes any combo of tomatoes peas onions broccoli zucchini celery carrots 1 Tablespoon bulgur wheat 1 Tablespoon small pasta spaghetti linguini etc broken 1 4 teaspoon dried parsley 1 4 teaspoon dried sweet basil pinch garlic powder pinch onion powder salt and pepper to taste 2 cups boiling chicken or beef broth Place the dried vegetables in a dry blender and whir until the size of flakes Measure 1 3 cup Save remaining vegetables for another day Place 1 3 cup flaked vegetables in a pint thermos Add parsley basil garlic powder onion powder salt and pepper Add bulgur wheat and pasta to thermos Bring broth to a rolling boil and pour over dry ingredients Quickly cover thermos and close securely Yield 2 cups DRIED TOMATOES IN OLIVE OIL These tomatoes taste better than the expensive sun dried ones 1 cup extra light olive oil 1 teaspoon
32. r on carton 4 Write a letter explaining the problem Include the following your name address and a copy of the original bill of sale 5 Attach the sealed envelope containing the letter inside carton Insure package for the value of dehydrator and ship prepaid to Attn Repair Department The Metal Ware Corporation 1700 Monroe Street Two Rivers WI 54241 ACCESSORIES CLEAN A SCREEN Flexible screens make drying sticky foods easier to remove Screen flexes for easy removal of sticky fruits like pineapple Perfect for drying small items like spices and herbs that would normally fall through the spokes of the tray too Item Number LM 2 6 JERKY SPICE WORKS Hot amp Spicy Original or Teriyaki Flavor Make great tasting Beef Jerky or Venison Jerky at Home Item Number BJ 6 HJ 6 TJ 6 FRUIT ROLL SHEET Great for making Fruit Rolls for the kids and for other messy foods Exclusive no spill lip allows you to dry liguids and semi liguids Dry up to 3 cups of pureed fruit on each sheet Make fruit leather with no added sugar or preservatives It s as easy as pouring applesauce on the Fruit Roll Sheet Also great to dry soups and sauces Perfect to use if you re making messy foods on the bottom tray of your dehydrator without food on it to catch the drips and make clean up easier Item Number LSS 2 6 NESCO amp jerky maker fulan WWULNGGCO C0M
33. s add one additional cup of water for one cup dried food e stewed fruits add 2 additional cups of water for each cup of fruit allow to stand for 1 hour and simmer until tender pies or fillings use 1 additional cup of water per 1 cup of fruit less if you desire a thicker consistency Note When using fruits in baking or for ice cream they may be softened by covering with boiling water and allowing them to stand for 5 minutes Then chop or blend depending upon use www nesco com 25 Drying Crafts You ve all seen aflower so perfect in form color and texture that you wish you could keep it forever With a dehydrator it now can become a reality Drying Flowers Preserve garden and natural favorites for attractive dried flower arrangements Christmas and holiday decorations party favors place cards and corsages Help your children dry specimens for their science class Many lovely flowers foliage flowering grasses seedheads cones and non flowering plants may be dried simply by placing on drying trays and drying until no moisture is evident This is wonderful for those of us who are too busy to experiment with other technigues and also for the beginner who has not attempted preserving flowers before Quite interesting arrangements can be made with these dried materials Materials suitable for drying by this method are bracts cultivated and wild grasses seedheads foliage and everlasting flowers Using Desic
34. s buttermilk 1 cup chopped dried apple dates raisins or pineapple 2 eggs beaten 1 cup granulated sugar 1 2 cup chopped walnuts or pecans 1 2 cup brown sugar firmly packed 2 cups bran 1 4 cup sugar Preheat oven to 400 F 205 C Fill 24 muffin pans with muffin liners Wipe muffin liners with vegetable oil In large bowl pour boiling water over 1 cup bran and let stand Add 1 2 cup margarine to bran boiling water mixture Stir in buttermilk eggs white and brown sugars and bran In large bowl sift together dry ingredients all purpose flour baking soda and salt Add chopped dried fruit and stir Combine with wet ingredients and stir only until dry ingredients are moist Mixture should be lumpy Spoon into prepared muffin cups Sprinkle sugar on tops Bake at 400 F 205 C for 20 to 25 minutes Remove from pan and place on rack to cool Makes 24 of the best bran muffins you ve ever tasted Variation Substitute 1 cup oat bran for wheat bran for an oat taste HOMEMADE CHILI POWDER Add to your favorite Mexican recipe or use in ground meat for tacos 3 ounces dried chilies mild peppers such as Anaheim or a combination of mild and hot peppers 1 Tablespoon ground cumin 2 teaspoons salt 1 teaspoon ground allspice 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground oregano 1 2 teaspoon ground cloves 1 teaspoon ground coriander Peppers dried in a dehydrator retain their original color and flavo
35. sufficiently dry Package all dried foods promptly to prevent contamination by insects and to prevent stickiness and rehydration caused by humidity Store dried foods in airtight moisture proof containers Home vacuum packaging devices are ideal for packaging dried foods They extend the shelf life of dried foods three to four times Home vacuum packaging can be done in bags or glass jars Manufacturers bags designed for use in home vacuum packaging are moisture proof and airtight Glass jars are vacuum sealed using a lid with a rubber gasket Only glass jars which have been tempered for canning should be used Other storage jars may explode under the pressure of vacuum packaging Bag sealers can also be used to package dehydrated foods Bag sealers do not remove air within the package but the bags are moisture proof and airtight Squeeze the pouch tightly against the food to remove as much air as possible before sealing Plastic freezer bags can be used Plastic storage bags not labeled for use in the freezer generally are not airtight nor moisture proof and should not be used to store dried foods Since most packaging materials are transparent store packaged dried foods in a plastic or metal container which will not allow the light to penetrate Do not store fruits and vegetables together in the same storage container because flavor and moisture may transfer fruit roll is best if removed while still warm Wrap in plastic wrap and pla
36. summer from your garden Selection Choose fresh crisp vegetables for a high quality dehydrated product Just like fruits vegetables should be picked ripe and dried as soon as possible to minimize nutritional loss Preparation Wash vegetables thoroughly and remove any blemishes Peel trim core and or slice vegetables Blanching Most vegetables must be blanched either by steaming over boiling water or in the microwave to slow the enzyme action which will continue during drying and storage Water blanching is not recommended because of the loss of water soluble vitamins and minerals Note Blanching softens the cell structure allowing the moisture to escape more easily and also allows vegetables to rehydrate faster There is no need to blanch onions garlic peppers and mushrooms Herbs also are not blanched Steam Blanching Use a commercial steamer or a pan with a tight fitting lid and a steaming rack Bring about 1 inch of water to a brisk boil and drop in sliced vegetables Cover and steam until vegetables are heated completely through but not cooked This is usually about 1 3 of the time required to cook the vegetable Vegetables should still be crunchy Drain in steamer rack and place immediately on dryer trays Microwave Blanching A microwave is ideal for blanching vegetables Prepare them in the same manner as for steam blanching Place them in a microwave safe dish cover and cook on high for about 1 2 of the time required
37. teaspoonful Place a cranberry on top of each treat pressing it in slightly so that the berry stays on the treat Leave treats in the dehydrator for four to five hours or until thoroughly dry but not crispy Store in an airtight container in the refrigerator Treats will be good for about three weeks To give as a gift place the treats cranberry side up on a decorative holiday paper plate Wrap in www nesco com clear or holiday colored cellophane and gather the cellophane at the top of the plate Tie the gathered cellophane with a holiday colored ribbon Variations Use fresh or frozen blueberries instead of cranberries Use cooked potatoes instead of sweet potatoes TINY SHRIMP TREATS FOR CATS This very simple recipe was a favorite with many of our taste test cats Havoc a huge 13 year old Russian Blue ate this with gusto and he s usually very picky Makes as many treats as there are shrimp in the can usually at least two dozen 1 four ounce can small peeled shrimp 1 3 cup catnip flowers fresh Open the can of shrimp and pour out the water the shrimp were packed in Put the shrimp in a small bowl Chop the catnip flowers into inch pieces Although some leaves are fine discard any stems Add the flowers to the shrimp and mix taking care not to break up the shrimp Some of the flowers will stick to the shrimp others will not and that s fine Put the shrimp and flowers onto the dehydrator rack The shrimp and fl
38. to completely cook the fresh vegetable Depending on the age and design of your microwave you may want to stop the cooking halfway through and stir the vegetables to achieve a more even blanching www nesco com 13 Drying Load blanched vegetables onto drying trays making sure that air can move freely between the pieces For vegetables that tend to clump together such as corn or peas stir occasionally to allow airto reach all of the pieces Vegetables are dried until they are crisp tough or brittle Package immediately after drying to prevent absorption of moisture from the air Hints and Suggestions CARROTS to save time grating dry carrots for salads carrot cake or coleslaw GREEN PEPPER ONION CELERY CHIVES ETC chop and dry in a one day effort for use instantly all year GREEN BEANS WAX BEANS amp GREEN PEAS best when used in soups stews or casseroles ONION POWDER dry the whole vegetable slice until crisp then either powder or chop in blender TOMATO SLICES use for color and crunch when crumbled over a tossed salad They rehydrate well in soups stews and casseroles Tomato leathers can be powdered and used as instant soup sauces and paste ALL PURPOSE TOMATO SAUCE Wash and core 15 Ibs of ripe tomatoes Chop in blender Chop or grind 4 large green peppers 2 garlic cloves 3 large onions 1 jar pimentos 3 large carrots Mix all ingredients together then blend in portions until smooth Press through a strainer to remo
39. ture nutrition and taste To test for dryness remove a piece of food allow it to cool and feel with your fingers to determine dryness e Fruits should be pliable and leathery with no pockets of moisture To check if fruit is dry tear a piece in half and watch for moisture beads along the tear If there aren t any it is sufficiently dry for long term storage e Fruit roll ups should be leathery with no sticky spots e Jerky should be tough but not brittle e Dried fish should be tough If the fish is high in fat it may appear moist due to the high oil content e Vegetables should be tough or crisp 6 1 800 288 4545 Drying Fruit Selection Fruits are ideal to dry because they have a naturally high sugar content They are high in acid and consequently less prone to spoilage and microorganisms and taste delicious Seasonally fruit can be obtained in bulk from orchards or farms for considerably lower prices than you may find in the supermarket Fruits picked at their prime have the highest natural sugar content and the best nutritional value For the best quality product choose only fresh ripe unblemished fruits Preparation Wash fruit thoroughly and remove any imperfections Remove skins if desired stems and stones Halve or slice in 1 4 to V2 circles or slices a food processor or slicer will speed slicing and ensure more uniform slices which will allow fruits to dry at the same rate Some fruits have a natural protecti
40. unsweetened pineapple juice 1 2 teaspoon almond extract 1 2 cup honey wheat germ 1 cup carob chips Mix all ingredients thoroughly More juice may be needed to allow mixture to stick together Put onto Fruit Roll sheet Dry for approximately 14 hours Cut into small squares and place on unlined tray to finish drying May be coated with melted chocolate yogurt coating or carob to make candy bars Makes 24 squares 1 800 288 4545 PET TREATS TURKEY amp SWEET POTATO TREATS FOR DOGS This recipe can be served at any time of the year but they make wonderful treats at Thanksgiving so you can include your dog in the festivities They are also attractive treats and packaged with clear cellophane and a ribbon will make great gifts for friends with dogs Makes about 3 dozen treats depending upon the size of the treats 2 cups of turkey cooked 1 cup water 1 cup sweet potato cooked until soft 1 tablespoon molasses 1 Ye cup oatmeal dry uncooked 3 dozen cranberries fresh or frozen Shred or chop the cooked turkey so that it s in small pieces Put the turkey and water into the food processor or blender until a thick paste There should be no meat chunks Add the sweet potato and molasses to the meat and puree until a thick paste Pour or spoon the mixture into a large bowl Add the oatmeal and mix well The dough should not be too wet or runny if it is add a little more oatmeal Spoon the dough onto the dehydrator rack by
41. ups and stews Cool and peel Cut into 1 2 pieces Broccoli Wash cut as for serving 4 10 hrs Soups guiche or souffles Blanch cream or cheese sauce Carrots Peel cut ends slice in 8 12 hrs Salads soups stews and 3 8 thick or shred carrot cake Blanch Cauliflower Wash cut as for serving 18 24 hrs Soups and stews Blanch Celery Trim wash and cut 6 10 hrs Soups stews powder for 1 2 slices Blanch in celery salt add egual parts solution of 1 2 t baking celery and salt sodato 1 cup water Corn Husk remove silk and 10 14 hrs Fritters soups stews or blanch Remove from cob grind for cornmeal Eggplant Peel slice 1 4 thick 8 14 hrs Cream sauces casseroles Blanch dip in batter and fry Times may vary depending on the wattage of the dehydrator www nesco com 15 Vegetable Drying Guidelines continued Average Food Preparation Drying Time Uses Separate and peel cloves 14 18 hrs Powder for seasoning Onions Remove skins tops 9 13 hrs Soups stews and sauces and root ends Powder for seasoning salt Slice 3 8 thick Package immediately Peas Shell wash and blanch 10 14 hrs Soups stews and mixed vegetables Peppers Remove stem amp seeds 14 18 hrs Soups stews pizza meat Cut into 1 2 pieces dishes and seasoning Peppers hot Wash slice or cut in 14 18 hrs Soups stews pizza half Remove seeds if and seasoning you desire a milder pepper Potatoes Use white potatoes 6 10 hrs Stews
42. uree fruit in a blender until it is very smooth In some blenders with some fruits you may want to add a little juice or water to start the blending process Fruits generally need no added sweetening but if fruits are under ripe or particularly tart you may add light corn syrup or honey Add 1 or more tablespoons sweetening for each quart of pur e depending on your preference sugar added to fruit roll tends to become brittle during storage Garnishes For added variety sprinkle different garnishes on fruit rolls before they are dried Try coconut chopped dates nuts raisins granola poppy seeds sesame seeds or sunflower seeds When these garnishes are used fruit rolls should always be stored in the refrigerator or freezer Drying amp Storage Place a Fruit Roll Sheet on dehydrator tray and wipe lightly with a vegetable oil to prevent sticking Pur e should be about 1 4 to 38 thick and evenly spread and dried until fruit feels leather like and is pliable approximately 4 to 8 hours There should be no sticky spots on top or underneath the fruit Remove the leather while it is still warm roll cut into smaller sized pieces if desired and wrap in plastic wrap Individually wrapped pieces of fruit roll should be stored in larger airtight and moisture proof containers www nesco com 9 STRAWBERRY RHUBARB FRUIT ROLL 1 cup rhubarb 2 cups strawberries 1 4 cup water 1 2 cup honey Combine 14 cup water and 1 cup rhubarb Simmer on stove
43. ve any pulp In a very large kettle 12 qt or larger or 2 smaller kettles 6 qts bring mixture to a boil over medium heat Boil gently uncovered for about 5 hours Stir often to prevent scorching Mixture should be thick enough to mound on a spoon Ladle onto 5 Fruit Roll sheets and dry until crisp Powder in blender Add different amounts of water to your powder mixture to make Tomato Paste 1 t powder and 1 t water Tomato Sauce It powder and 3 t water Tomato Soup 1 t powder 1 t water and 2 t cream Tomato Juice 1 t powder and 1 2 c water or more Adjust amount of water to taste for soup and juice 14 1 800 288 4545 Vegetable Drying Guidelines Vegetables will also vary in their drying times Blanching decreases drying times but not all vegetables are blanched Again the average drying times below are general and depend on different variables For more accurate times keep records of your own specific experience and record them in the space provided under each general time guideline Spread vegetables in single layers unless otherwise noted Average Food Preparation Drying Time Uses Artichoke Cut hearts into 1 8 8 14 hrs Marinade or dip in batter strips Blanch and fry Asparagus Wash and cut into 1 8 12 hrs Rehydrate serve in pieces Blanch cream sauce Beans Remove ends cut into 10 14 hrs Stews soups and Green Wax 1 pieces Blanch casseroles Beets Steam until tender 8 10 hrs So
44. ve wax coating such as figs prunes grapes blueberries cranberries etc If you want to dry these fruits whole dip into boiling water for 1 to 2 minutes amount of time needed depends on thickness and toughness of skin to speed dehydration This makes skin more porous by removing the natural wax coating and thereby speeds up drying time This process is called checking Small lines appear on fruit skin allowing moisture to escape but may be too fine to be visible Many fruits can be dried in halves with pits removed If they are dried with the skins on be sure to place skin side down to prevent fruit juice and pulp from dripping down through trays Check frequently near end of drying process and remove pieces as they become dry To peel or not to peel is a decision only you can make if the fruit has been artificially waxed it should definitely be peeled to remove wax The skin has nutritional value but skins tend to be very tough when dried and fruits take longer to dry with skin on Try fruits both ways peeled and not peeled then decide for yourself Pre treat if desired and place fruit into preheated dehydrator to dry Should I Pre Treat Pre treatment isn t necessary for most fruits The majority of fruits are simply sliced and dried However some fruits tend to oxidize more than others Oxidation causes browning of cut food surfaces when fruit is dried This causes a loss in flavor and vitamins A and C Pre treatment minimizes ox
45. ying Prepare a sugar syrup by mixing 1 cup sugar 1 cup white corn syrup and 2 cups water Boil and add prepared fruit Simmer for 10 minutes over low heat Remove and allow to stand in hot syrup 30 to 45 minutes Drain fruit rinse lightly with cold water and place on drying trays Sulfating Soaking fruits in a solution of sodium bisulfite slows oxidation and reduces browning as well as the loss of vitamins A and C Sodium bisulfite may be obtained from wine making supply houses Sulfating isn t recommended for use if individuals are on restricted sodium diets or have asthmatic or respiratory conditions Dissolve 1 tablespoon sodium bisulfite in 1 gallon water Soak 5 to 10 minutes Rinse Garnishes After fruits have been prepared for drying garnish with spices gelatin powders or coconut to give fruits a snappy flavor Granola chopped nuts poppy seeds sesame seeds or sunflower seeds can also be sprinkled on fruits These adhere best to fresh fruits if the fruits have first been dipped in a fruit juice or honey Use your imagination for other dips or sprinkles Conditioning Moisture will tend to equalize throughout a container of dried fruit when left at room temperature for several days If some pieces are drier than others the conditioning process will allow the moisture to equalize If any condensation appears on the lid of the container fruits are insufficiently dried Return to the dryer and check periodically for dryness 8
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