Presto 06302 fruit dryer
Contents
1. 6 11 hours HERB DRYING GUIDE Dry herbs at 95 F Average Average Average Herb Drying Time Herb Drying Time Herb Drying Time Basil leaves 10 15 hours Fennel 3 5 hours Rosemary 8 12 hours leaves Bay leaves 5 7 hours Marjoram 9 12 hours Sage leaves 12 16 hours leaves Chives 9 15 hours Mint leaves 9 14 hours Tarragon 5 7 hours leaves Cilantro leaves 6 8 hours Oregano 9 12 hours Thyme leaves 4 6 hours leaves Dill leaves 3 5 hours Parsley leaves 6 8 hours break veins to speed drying Selection and Preparation Pick herbs for drying just before the flowers first open These herbs will be the most flavorful The best time to pick herbs is early morning just after the dew has evaporated Rinse leaves and stems in cool water to remove any dust or insects and then gently shake to remove excess water Remove dead and bruised leaves or stems Large leafed herbs such as basil sage and mint should be removed from their stems for faster drying Smaller leafed herbs can be left on their stem and removed after drying Placing the herbs on a mesh screen will help prevent them from falling through the grates in the tray as they dehydrate Determining Dryness Herbs are acceptably dry when they are crispy and crumble easily Refer to the Herb Drying Guide on page 7 and begin checking the herbs at the beginning of the average drying time range Remove a few herbs from each dehydrator tray and allow to cool to r2. evenness of food pieces humidity air tempera ture personal preference and even the age of the plant at the time of harvesting Average Preparation Pretreatment Drying Time Apples Peel if desired core and cut in rings or slices to 1 4 Ascorbic acid ascorbic 4 9 hours thick acid mixture or lemon juice Cut in half remove pit and cut in quarters or 1 4 thick See apples 8 16 hours slices Bananas Peel and cut into Peel and cut into 4 thick slices thick slices See apples si See apples si 6 8 amp 8hous CZO C stems Dip in boiling water for 30 to 60 seconds None fare __ 17 hours and then plunge in ice water to crack the skin Remove stems and pit Cut in half chop or leave whole 15 23 hours Cranberries Remove stems Dip in boiling water for 30 to 60 seconds None 10 18 hours and then plunge in ice water to crack the skin Figs Remove stems Small figs can be left whole Otherwise None 8 15 hours cut in half Dip whole figs in boiling water for 30 to 60 sec onds and then plunge in ice water to crack the skin Grapes Leave whole or cut in half Dip whole grapes in boiling None 13 21 hours water for 30 to 60 seconds and then plunge in ice water to crack the skin Kiwi Peel and cut into 1 4 to thick slices Nectarines Cut in half and remove pit May also quarter or slice See apples 6 10 hours slices thick 36 48 hours halves or quarters Peaches Peel if desire
3. Extension cords may be used if care is properly exercised in their use e If an extension cord is used the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance The extension cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally e Connect the power supply cord to a 120VAC electrical outlet only Before First Use Become familiar with the food dehydrator Fig A and read and follow the instructions carefully As received your food dehydrator will be in the storage position Remove the dehydrator trays and cover from the base and wash them ac cording to the Care and Cleaning instructions on page 9 How To Assemble and Load Trays for Dehydrating Remove trays and cover from unit N Turn power base over and locate cord Uncoil from base U Set base right side up on a dry level surface In order to function properly the dehydrator must have sufficient airflow therefore be sure the base and cover vents are not obstructed at any time Never place dehydrator on carpet or a towel amp Note that each tray has a smooth surface on one side and raised ribs on the reverse side Food goes on the smooth side see Fig B1 The raised ribs should always be facing down see Fig B2 Nn Select a tray with handles Set the tray on the counter so
4. abrasive cleaners on any of the dehydrator parts 3 Wipe the dehydrator base with a soft damp cloth DO NOT IMMERSE THE DEHYDRATOR BASE IN WATER OR OTHER LIQUID The screen which covers the center hub on the dehydrator platform lifts off for cleaning if needed Wash in warm water dry thor oughly reposition over hub and snap in place Storing the Dehydrator Before stacking the trays onto the base for storage turn the base upside down and wrap the cord around the center hub securing the cord under the clips For compact storage stack the trays onto the base so all of the trays with handles are upside down raised ribs facing up and all of the trays without handles are smooth side up Once all of the trays are stacked onto the base turn the cover upside down and place on top of the trays Presto Jerky Gun sold separately tJerky Marinade recipe provided by So Easy To Preserve 5th ed 2006 Bulletin 989 Cooperative Extension Service The University of Georgia Athens Revised by Elizabeth L Andress Ph D and Judy A Harrison Ph D Extension Foods Specialists 9 Consumer Service Information If you have any questions regarding the operation of your Presto appliance or need parts for your appliance contact us by any of these methods e Call 1 800 877 0441 weekdays 8 00 AM to 4 00 PM Central Time e Email us through our website at www GoPresto com contact e Write National Presto Industries Inc Consumer Se
5. before putting on or taking off parts and before cleaning the appliance Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been damaged in any manner Return the appliance to the Presto Factory Service Department for examination repair or electrical or mechanical adjustment 7 The use of accessory attachments not recommended by the appliance manufacturer may cause injuries Use only Presto dehydrating trays and accessories with this dehydrator Do not let cord hang over edge of table or counter or touch hot surfaces Do not use outdoors 10 Do not place on or near a hot gas or electric burner or in a heated oven 11 Never use this appliance to dehydrate foods that contain alcohol or have been marinated in alcohol 12 Do not use appliance for other than intended use SAVE THESE INSTRUCTIONS THIS PRODUCT IS FOR HOUSEHOLD USE ONLY AR WD D o o0 1 Important Cord Information This appliance has a polarized plug one blade is wider than the other To reduce the risk of electric shock this plug is intended to fit into a polarized outlet only one way If the plug does not fit fully into the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to modify the plug in any way e A short power supply cord or cord set is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord
6. sweeteners added will take longer to dry than fruit that is not sweetened Canned fruit can also be used to easily make fruit leather Drain juice from fruit saving juice for later use Place fruit in food processor or blender and pur e until smooth Applesauce can be used directly from the container For frozen fruit thaw and pur e until smooth Pour pur ed fruit on lightly oiled fruit roll sheet and spread with a spatula to form a uniform layer about 4 inch thick Place fruit roll sheet on dehydrator tray turn temperature control to 135 F and begin drying Average drying time for all fruit rolls is 4 to 7 hours 5 Determining Dryness Acceptably dried fruit leather will be slightly tacky to the touch but will not indent when touched in the center Begin checking the fruit roll after 4 hours of drying If drying more than one fruit roll be sure to check all of the trays If additional drying time is needed recheck every 30 minutes While slightly warm starting from the outer edge carefully peel the fruit roll from the sheet Loosely roll in plastic wrap or waxed paper and follow Packaging and Storage information on page 3 For immediate enjoyment cut in strips or roll and cut into serving pieces Note Remove fruit rolls from sheets prior to cutting them Drying Vegetables Dry vegetables at 125 F Vegetables dry much faster than fruits At the end of the drying period moisture loss is rapid As a result vegetables need t
7. the dehydrator trays to keep foods that get very small when dried such as herbs berries and carrots from falling through the tray grates The screens may also be used when drying foods that stick to the grates such as bananas and tomatoes Fig B2 Raised ribs should be facing down 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 e 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 e For even drying cut food into uniform sizes shapes and thicknesses Use a Presto SaladShooter slicer shredder food processor or mandoline to aid in cutting uniform slices Drying
8. the words THIS SIDE UP which are molded onto the handles are facing up Begin loading tray with a single layer of food an Place loaded tray onto power base The first tray placed onto the power base MUST have handles see Fig A 7 Select a tray without handles Load food onto smooth surface and stack tray without handles onto tray with handles 8 Continue filling and stacking trays alternating trays with handles and without handles see Fig A 9 Place clear cover over stacked trays Position cover so that the words on the cover handles THIS SIDE UP are facing up 10 Plug cord into a 120VAC electrical outlet only and begin dehydrating See For dehydrating stack trays onto base as shown This dehydrator also includes 2 Nonstick mesh screens 2 Fruit roll sheets 2 Sample packets of spice and cure for preparing home made jerky See through cover Tray without handles temperature control Tray with handles Six nestable drying trays Tray without handles Fig A Tray with handles Tray without handles Tray with handles Center hub center hub screen Base platform Power base Adjustable Additional trays sold separately Place food on smooth surface Fig B1 pages 3 through 9 for dehydrating information for specific foods How to Use the Nonstick Mesh Screens The flexible mesh screens fit into
9. 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 to 2 hours e 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 e Place foods in a single layer on the trays Do not allow food to touch or overlap e 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 e Individual pieces of food may not all dry at the same time Foods that are appropriately dried should be removed before th
10. PRESTO Dehydro Electric Food Dehydrator with adjustable temperature control X e Dehydrates fruits vegetables herbs and spices e Makes jerky and fruit rolls e Adjustable temperature control for convenient selection of drying temperatures e Six drying trays included for big drying capacity Expands up to 12 trays Trays nest for compact storage Additional trays sold separately Estas instrucciones tambi n estan disponibles en espa ol Para obtener una copia impresa a US Descargue en formato PDF en www GoPresto com espanol e Env e un mensaje de correo electr nico a contact GoPresto com LISTED e Llame al 1 800 877 0441 oprima 2 y deje un mensaje Intertek Visit us on the web at www GoPresto com INSTRUCTIONS 07 The following important safeguards are recommended by most portable appliance manufacturers IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage when using electrical appliances basic safety precautions should always be followed including the following Read all instructions Do not touch hot surfaces Use handles or knobs To protect against electrical shock do not immerse cord plug or the dehydrator base in water or other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use and before cleaning Allow to cool
11. after about 4 hours and every 30 minutes thereafter Drying time will depend on a variety of factors These factors include the type of meat the amount of fat in the meat and whether or not you precooked the meat before dehydrating In addi tion times will vary depending on size thickness of the pieces and how full the trays are Jerky that is acceptably dry will crack when bent but will not break Packaging and Storage After cooling pat jerky with paper toweling to remove any fat droplets which may form on the jerky Follow Packaging and Storage information on page 3 Jerky can be stored 1 to 2 months at room temperature However to maintain the best flavor and quality store in the refrigerator or freezer Jerky Marinadet 1 2 pounds of lean meat Y cup soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon hickory smoke flavored salt 2 teaspoon onion powder Y teaspoon garlic powder 4 teaspoon black pepper Combine all ingredients in a small bowl and follow Preparing Jerky from Meat Strips instructions beginning on page 8 Care and Cleaning 1 Remove plug from wall outlet before cleaning 2 Wash the dehydrator trays and cover in warm water and a mild detergent or wash in a dishwasher The fruit roll trays and the mesh screens should be washed in warm sudsy water Do NOT wash these parts in a dishwasher If necessary a soft brush may be used to loosen dried on food particles Do not use steel wool scouring pads or
12. ain and then position strips on dehydrator trays Position strips on dehydrator trays close to gether but not overlapping Dry jerky at 160 F for 4 to 8 hours See Determining Dryness information below If you did not cook the meat prior to dehydrating cook it after following the instructions below Cooking meat after dehydrating Preheat oven until the internal temperature is 275 F For an accurate temperature reading check with an oven thermometer Remove jerky strips from dehydrator trays and place on a baking sheet close together but not touching Heat jerky in preheated oven for 10 minutes jerky strips should be sizzling when removed from the oven Remove jerky from baking sheet and cool to room temperature Venison or wild game meat that has been contaminated with entrails should not be used for making jerky 8 Preparing Jerky from Ground Meat Use one packet of Presto Jerky Seasoning Mix and combine entire contents of one packet each of jerky spice and cure with 1 pound ground meat that is about 93 lean Mix until meat and seasoning are blended Place the ground meat mixture in a Presto Jerky Gun or a cookie press and extrude meat directly onto dehydrator trays making sure that the meat does not touch or overlap Dry jerky at 160 F for 4 to 8 hours See Determining Dryness information below Cook the meat after dehydrating following the instructions above Determining Dryness Begin checking jerky
13. bic acid Vitamin C Ascorbic acid available in tablet or powdered form is available at drugstores Mix 2 4 tablespoons of powdered ascorbic acid in 1 quart cold water Vitamin C tablets six 500 mg tablets equal 1 teaspoon ascorbic acid should be crushed before mixing with water Place cut fruit such as bananas peaches apples or pears in mixture and soak for 10 minutes Remove fruit and drain well before placing on drying trays Ascorbic acid mixtures These commercially available products such as Mrs Wages Fresh Fruit Preserver are a combination of ascorbic acid and sugar and are commonly used for fresh fruits and for canning and freezing Follow the manufacturers direc tions for use of these mixtures Lemon juice Mix equal parts lemon juice and cold water Place cut fruit in solution and soak for 10 minutes Remove fruit and drain well before placing on drying trays Place pieces of fruit on dehydrator trays in a single layer close together but not touching or overlapping Refer to the Fruit Drying Guide on page 5 for suggested preparation pretreatment and drying times Dry fruit at 135 F Determining Dryness Refer to the Fruit Drying Guide on page 5 and begin checking the fruit at the beginning of the average drying time range Remove a few pieces of fruit from each dehydrator tray and allow to cool to room temperature Fruits are acceptably dry when they are soft and pliable but not sticky Fruit folded in half shou
14. d Cut in half and remove pit May also quar See apples 6 10 hours slices ter or slice 1 4 thick 36 48 hours halves or quarters Rhubarb Trim and discard leaves Cut stalk into slices Strawberries Remove the leafy crown Halve or slice 1 4 thick Preparation Use a Presto Fruit Roll Sheet to prepare fruit rolls Apply a thin layer of vegetable oil or no stick cooking spray to the fruit roll sheet Caution If using cooking spray be sure to spray away from the dehydrator base Use about 11 2 cups of pur ed fruit for each fruit roll sheet Select ripe or slightly overripe fruit and remove any bruised areas Wash fruits and remove peel seeds and stems Cut fruit into chunks and using a food processor or blender pur e until smooth applesauce consistency To get the pur eing process started you may need to add approximately tablespoon of fruit juice or water If desired fruit can be pretreated to preserve its natural color Add 1 teaspoons of lemon juice to each 1 cups pur ed fruit See the Fruit Drying Guide above to determine which fruits will benefit from pretreatment The natural sweetness of fruit is intensified with drying However if your preference is for a sweeter fruit roll you can add honey ma ple syrup corn syrup or sugar to the pur ed fruit if desired Try different amounts of sweeteners starting with 1 tablespoon for each 1 cups of fruit pur e to find your preference Fruit with
15. ear after purchase we will repair or replace it at our option Our pledge does not apply to damage caused by shipping To obtain service under the warranty call our Consumer Service Department at 1 800 877 0441 If unable to resolve the problem you will be instructed to send your PRESTO appliance to the Presto Factory Service Department for a quality inspection shipping costs will be your responsibility When returning an appliance please include a description of the defect and indicate the date the appliance was purchased We want you to obtain maximum enjoyment from using this PRESTO appliance and ask that you read and follow the in structions enclosed Failure to follow instructions damage caused by improper replacement parts abuse misuse or neglect will void this pledge This warranty gives you specific legal rights and you may also have other rights which vary from state to state This is Presto s personal pledge to you and is being made in place of all other express warranties NATIONAL PRESTO INDUSTRIES INC Eau Claire WI 54703 3703 Form 76 049A 10
16. ing time is needed If vegetables seem to have a lot of moisture remaining recheck every 1 to 2 hours If vegetables appear to be almost done check again in 30 minutes Always check vegetables from each tray Follow Packaging and Storage information on page 3 Uses Dried vegetables have a unique flavor and texture and are best used as ingredients for soups stews casseroles and sauces rather than stand alone side dishes When using in soups dried vegetables can be added without soaking Dried vegetables used for other pur poses need to be soaked before cooking To soak start with 1 4 to 2 cups of boiling water for every 1 cup of dried vegetables Soak for 1 to 2 hours or until vegetables have returned to nearly the same size they were before dehydrating Additional water should be added as needed during the soaking process After soaking simmer the vegetables in the soaking water until tender allowing excess water to evaporate Drying Herbs Drying fresh herbs allows you to have a ready supply of economical herbs that are available to use all through the year To retain the best flavor of your herbs it is recommended that you dry them at the lowest temperature setting 95 F 6 VEGETABLE DRYING GUIDE Dry vegetables at 125 F Drying times are highly variable depending on the type and amount of food thickness evenness of food pieces humidity air tempera ture personal preference and even the age of the plant at the time of ha
17. ld not stick together Apple and banana slices can be dried until crisp if desired If fruits seem to have a lot of moisture remaining recheck every 1 to 2 hours If fruits appear to be almost done check again in 30 minutes Always check fruits from each tray Conditioning After drying allow fruit to cool for 30 minutes to 1 hour before packaging Dried fruits may have uneven amounts of moisture remain ing because of differences in the size of various pieces Although fruit appears to be dry there may still be moisture remaining in some of the individual pieces Conditioning is a procedure that can be used to more evenly distribute moisture which will reduce the chances of mold growth It allows you to determine if you ve removed enough moisture before you put it into storage To condition place the pieces of fruit loosely in a clean plastic or glass container and seal and let stand for 1 week This will allow drier pieces of fruit to absorb excess moisture that may be present in other pieces Daily shake the jar to separate the pieces and observe for condensa tion If condensation develops remove the fruit and dehydrate for additional time After conditioning follow Packaging and Storage information above Uses Dried fruits make great snacks They can also be added to trail mixes cereals muffins breads and other baked products Dried fruit can be used as is or softened prior to use To soften dried fruit submerge in boiling wate
18. llow steam to freely circulate around the vegetables Do not fill basket or colander with more than a 24 inch layer of vegetables Posi tion the basket or colander in the pot making sure it does not contact the boiling water Cover with a close fitting lid Steam for the time indicated in the Vegetable Drying Guide on page 7 Water blanching Fill a large pot full with water Cover and bring to a boil Place vegetables loosely in a basket or colander and submerge in the boiling water Cover and blanch for the time indicated in the Vegetable Drying Guide Water should return to a boil in less than 1 minute If not too many vegetables were added to the basket reduce the amount of vegetables added for the next batch Water blanch for the time indicated in the Vegetable Drying Guide on page 7 Immediately after steam or water blanching dip the vegetables in cold water to quickly cool them Drain the vegetables and arrange them in a single layer on the dehydrator trays Refer to the Vegetable Drying Guide below for drying times Determining Dryness Refer to the Vegetable Drying Guide on page 7 and begin checking the vegetables at the beginning of the average drying time range Remove a few pieces of vegetables from each dehydrator tray and allow to cool to room temperature Test for dryness by breaking the pieces in half Most vegetables will be crisp when appropriately dried and will break easily If vegetables do not break easily addition al dry
19. o be checked often towards the end of the drying time to prevent overdrying Food turns brown when it is overdried When drying smaller vegetables such as peas or carrots it is recommended that you place them on a mesh screen on the tray A mesh screen will help prevent smaller foods from falling through the grates in the tray as they dehydrate See information on pages 2 3 How to Use the Nonstick Mesh Screens Selection and Preparation Wash vegetables to remove dirt and debris Trim vegetables to remove fibrous or woody portions or bruised and decayed areas peel and slice using the preparation information found on the Vegetable Drying Guide on page 7 Slice or cut vegetables into pieces that are uniform in size See page 7 for pretreatment information about specific vegetables Pretreatment The process of blanching involves subjecting vegetables to a high enough temperature to deactivate the enzymes Blanching is neces sary to stop the naturally occurring enzymes from causing loss of color and flavor during drying and storage Blanching also relaxes the tissue walls so moisture can more readily escape during drying and enter during rehydrating Blanching can be done in water or steam Water blanching causes a greater loss of nutrients but is faster than steam blanching and achieves a more even heat penetration Steam blanching Fill a deep pot with water and bring to a boil Place vegetables loosely in a basket or colander that will a
20. oom temperature If the herbs do not crumble easily recheck every hour Packaging and Storage Dried leaves are best stored whole and then crumbled when needed Follow Packaging and Storage information on page 3 Uses Most dried herbs are 3 to 4 times stronger than the fresh herbs therefore when using dried herbs in a recipe that calls for fresh herbs use 4 to 4 of the amount called for in the recipe Drying Jerky Homemade jerky is a flavorful dried meat product that is especially popular with outdoor sports enthusiasts because it is light and easy to transport Jerky can be made from almost any lean meat including beef pork or venison Whenever handling meat basic food safety precautions need to be observed e Wash hands thoroughly before and after handling raw meat e Keep meat refrigerated or frozen until ready to use e Raw meat and its juice should be kept away from other foods Wash cutting boards utensils counters etc with hot soapy water after contact with raw meat After washing sanitize with a solution of tablespoon chlorine bleach per gallon of water Allow surface to air dry e Marinate meat under refrigeration Discard marinade after meat is removed e Keep raw meat and dried jerky separate NOTE The United States Department of Agriculture recommends that meat be precooked prior to dehydrating or cooked after dehy drating to reduce the risk of foodborne illness Preparing Jerky from Meat Strips Select lean mea
21. ose 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 e Do not add fresh fruits and vegetables to a partially dried load This will add moisture and increase the drying time e 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 e 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 e 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 D
22. r and soak for 5 minutes or place fruit in a steaming basket over a pot of boiling water and steam for 5 minutes or until fruit is plumped Fruit Rolls Leather Fruit rolls or fruit leather are made by drying a thin layer of pur ed fruit on a flat surface Once dried the fruit layer is pulled from the surface and rolled The term leather derives from the leather like texture of the pur ed fruit once it is dried Almost any fruit or combination of fruit can be pur ed and dried for fruit leather The quality of the fruit leather depends on whether the fruit has a low or high amount of the naturally occurring starch called pectin Fruits that have a high amount of pectin will make leathers that bond together in a solid sheet and easily peel while fruits that have little pectin will flake and crack rather than peel When making leather with fruits low in pectin add another fruit that is high in pectin to improve the texture of the leather Fruits naturally high in pectin are apples apricots blueberries cranberries figs grapes peaches pears pineapples and plums Fruits low in pectin include cherries citrus fruits raspberries and strawberries When using a low pectin fruit with a high pectin fruit use equal parts of each to produce the best results Mrs Wages is a registered trademark of Precision Foods Inc FRUIT DRYING GUIDE Dry fruit at 135 F Drying times are highly variable depending on the type and amount of food thickness
23. rvesting Pretreatment water blanching or steam blanching Average Vegetable Preparation Drying Time Asparagus Cut into 1 pieces water 3 2 4 4 minutes 6 8 hours steam 4 5 minutes Beans green wax Remove ends and strings Cut into 1 pieces water 2 minutes steam 2 274 minutes Cook until tender Cool and peel Cut into shoestring strips thick None Already cooked Cut in serving pieces water 2 minutes steam 3 3 4 minutes Peel and cut off ends Cut into to slices water 3 minutes steam 3 3 4 minutes Cut in serving pieces water 3 4 minutes steam 4 5 minutes 6 11 hours Beets 4 7 hours Broccoli 4 7 hours Carrots 4 10 hours Cauliflower 5 8 hours Celery 2 4 hours Trim ends Cut in slices water 2 minutes steam 2 minutes Husk and remove silk Blanch and cut corn from cob water 1 minutes steam 2 21 minutes Wash and slice thick Onions Remove outer skin Cut off top and root ends Cut in 4 slices Peas Shell water 2 minutes steam 3 minutes Peppers and Remove stem core and inner partitions Cut into 4 strips None pimientos Peel and cut into 1 4 slices water 5 6 minutes steam 6 8 minutes Summer squash and Trim ends Cut into slices water 172 minutes zucchini steam 27 3 minutes Tomatoes Peel if desired Cut into sections 3 4 wide Corn cut 6 10 hours 2 6 hours 3 7 hours 5 9 hours Mushrooms 5 10 hours Potatoes 4 8 hours 4 6 hours
24. rvice Department 3925 North Hastings Way Eau Claire WI 54703 3703 When contacting the Consumer Service Department please indicate the model number and the series code for the dehydrator These numbers can be found on the bottom of the unit Please record this information Model Number Series Code Date Purchased Inquiries will be answered promptly by telephone email or letter When emailing or writing please include a phone number and a time when you can be reached during weekdays if possible The Presto Factory Service Department is equipped to service PRESTO appliances and supply genuine PRESTO parts Genuine PRESTO replacement parts are manufactured to the same exacting quality standards as PRESTO appliances and are engineered specifically to function properly with its appliances Presto can only guarantee the quality and performance of genuine PRESTO parts Look alikes might not be of the same quality or function in the same manner To ensure that you are buying genuine PRESTO replacement parts look for the PRESTO trademark Canton Sales and Storage Company Presto Factory Service Department 555 Matthews Dr Canton MS 39046 0529 PRESTO Limited Warranty This quality PRESTO appliance is designed and built to provide many years of satisfactory performance under normal household use Presto pledges to the original owner that should there be any defects in material or workmanship during the first y
25. rying 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 Slice fruit uniformly and in pieces about 1 4 inch thick Fruits that are left whole such as blueberries cranberries and grapes should be dipped in boiling water for 30 to 60 seconds and then plunged in ice water to crack the skin This procedure will reduce the drying time Pretreatment Many fruits will darken quickly once they are peeled and or cut and will continue to darken even after the fruit is dried This is due to the exposure of the natural enzymes in some fruits to air There are several pretreatment options to prevent this discoloration Pretreat ment is not necessary but is recommended to prevent discoloration Some people may detect a slight flavor change with pretreated fruit See the Fruit Drying Guide on page 5 to determine which fruits will benefit from pretreatment You may want to try the different options and see which you prefer Ascor
26. ts such as beef and venison sirloin rump and round cuts and pork loin and ham cuts Trim meat of visible fat connec tive tissue and gristle Freeze meat until firm but not solid to make slicing easier Slice meat into strips that are 1 4 inch thick 1 inch wide and 5 to 6 inches long Slice meat across the grain for a more tender jerky or with the grain for a chewier jerky Flavor the meat slices by marinating in Presto Jerky Seasoning your own favorite marinade a commercial marinade or use the mari nade recipe on page 9 To use the Presto Jerky Seasoning mix one packet of spice and one packet of cure with 1 4 cup of water Place marinade and meat strips in a resealable plastic storage bag Seal bag and shake to thoroughly coat the meat strips Refrigerate for 8 to 12 hours Turn bag often to evenly coat the meat strips Refer to the above note about cooking the meat before or after dehydrating For a more desirable texture cook meat after dehydration Meat that is precooked prior to dehydrating will have shorter drying times however the end product will have a dry crumbly texture If cooking the meat before dehydrating is preferred follow the instructions below Cooking meat before dehydrating After marinating meat strips place meat strips and liquid marinade into a shallow pan If no liquid remains add enough water to cover meat strips Bring liquid to a boil and boil for 5 minutes Remove meat strips from marinade dr
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