Ronco Food Saver manual Drying, Packing And Storage

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Before drying pretreated food, remove any excess moisture by plac- ing the food on paper towels or clean cloths. Trays should be loaded with a thin layer of food as directed. If needed, clean cheesecloth can be spread on the trays to prevent food pieces from sticking or falling through. The food being dried should be about 1/4” thick and should not exceed roughly 3/4” of each tray’s surface area.

Drying

Drying time varies according to fruit or vegetable type, size of pieces, and tray load. Rotating and turning the trays helps insure more even drying. Food will dry faster if round vent holes on top of lid are open.

Before testing foods for desired dryness, remove a handful and allow sample to cool for a few minutes. Warm or hot foods seem softer, more moist, and more pliable than when they are cooled.

Foods should be dry enough to prevent microbial growth and sub- sequent spoilage. Dried vegetables should be hard and brittle. Dried fruits should be leathery and pliable. For long-term storage, home dried fruits will need to be drier than commercially dried fruits sold in grocery stores.

Packing And Storage

Fruits cut into a wide range of sizes should be allowed to “sweat” or condition for a week after drying to equalize the moisture among the pieces before placing in long term storage. To condition, place fruit in a non-aluminum, non-plastic container and put in a dry, well- ventilated and protected area. Keep away from moisture.

Dried foods should be thoroughly cooled before packing. Package in small amounts so that food can be used soon after containers have been opened.

Pack food without crushing into clean, dry, insect-proof contain- ers. Glass jars or ziploc freezer bags make good containers. Metal cans with fitted lids can be used if the dried food is first placed in a plastic bag.

Your dehydrated food should be checked about once a month. Should you find mold growing on a piece of the dried food, scrape it off and then pasteurize the contents.

To pasteurize the contents, spread food on a cookie sheet and bake in an oven for 15 minutes at 175 degrees Fahrenheit. Repack in a clean, air-tight container.

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Contents Food Dehydrator For all ModelsTable of Contents Food Dehydration History and BackgroundProcedure Principles of DehydrationPretreating Fruits and Vegetables may be dipped in the followingDrying Packing And StorageTips for optimum maintenance of nutritional value Reconstituting FoodsRemember Most Important Example Rotate trays about every 6 hoursDrying Table For Fruits & Vegetables Always thoroughly wash food before dehydrationBrussels Mushrooms Select mushrooms with cap Fruit Preparation Dryness Test Tray No Fan Dried Candied Fruits Glazed Banana Cinnamon ChipsHoney Glazed Banana Chips Fruit CompoteSpiced Peach Pie Apple PieVegetable Recipes Trail Treats Quick Energy SnacksHome Made Granola Jerky Recipes For Meat And Fish Marinade For Beef, Fish or Turkey JerkyFood Dehydrator CLay Food Dehydrator Clay Holiday OrnamentsMexican Dough Art Sachets And Potpourri HerbsHerb Teas Baby FoodFruit Roll Ups or Fruit Leather Important Notice Convection only modelsPrepare Healthy Meals Quickly and Easily
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