Deluxe Features
Tips for Dehydrating
Equipment Required for Dehydrating Foods
Half sheet pan or jelly roll pan with ½” rim all the way around it Baking rack that fits inside the half sheet pan
Cheesecloth
4 quart saucepot with lid
Steamer basket that fits inside 4 quart saucepan. One that is perforated and opens up will work well. Slotted spoon
Paper towels A sharp knife
Notes for dehydrating fruits:
Place the food onto the center of the oven rack. (For dehydrating, prepare food as recommended then place food onto a drying rack.)
You can add honey, spices, lime juice, or orange juice to give the fruit a different flavor.
To prevent darkening during dehydration and storage, you should steam blanch apples, apricots, peaches, nectarines, pears, or foods that will oxidize.
To steam blanch:
Add 1 inch of water to a 4 quart saucepot. Insert the steam basket and place the fruit in it. Cover the pot and steam for 1 to 2 minutes.
Remove with a slotted spoon and dab with a paper towel to remove excess moisture before de- hydrating.
Apples, pears, pineapples, and some other fruits will brown or darken during dehydration. To prevent discoloration, dip fruits in pineapple juice or lemon juice after steam blanching.
To give the fruit a candied effect and to help retain color, blanch them in simple syrup*. You can candy the fruits mentioned above as well as figs and plums.
*The basic ratio for simple syrup is 1 cup of sugar to 1 cup of water. Add these ingredients to a 4 quart stockpot and bring to a boil. Stir until all the sugar dissolves. Remove the saucepan from the stove and allow it to cool. Dip fruit into the simple syrup after it has cooled. Proceed to dehydrate.
You should water blanch items with tough skins such as grapes, prunes, dark plums, cherries, figs, and some types of berries. Water blanching these types of fruit will crack the skins so that moisture can escape and dehydration can be done more effectively. To water blanch:
Bring 2 quarts of water to boil in 4 quart pot.
Drop the fruit in the water for 1 to 2 minutes, or until the skin begins to crack.
Remove the fruit with a slotted spoon and dab dry with a paper towel before dehydrating. The pit can be left inside or removed half way through the dehydrating process.
Always wash and remove excess moisture from all fruits and vegetables before dehydrating.
It is best to dehydrate on a baking rack with a pan underneath to catch any juices. If the fruit is small, use cheesecloth over the rack. If you use a rack, it will allow for maximum air circulation around the fruit. The cheesecloth will prevent the fruit from sticking to the rack.
Always cut fruits and vegetables into uniform pieces.
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