Nesco Food Dehydrator manual Record Keeping, Rehydrating Dried Food, Cooking Dried Food

The ideal storage temperature for dehydrated food is 60°F (15°C) to below freezing. The ideal storage place is your freezer or refrigerator, particu- larly for storing low acid foods such as meats, fish, and vegetables.

All fruits dried with skins intact should be packaged and frozen for a minimum of 48 hours to prevent any possibility of insect infestation.

Record Keeping

Recording the following information can be helpful in improving your dehy- drating techniques and determining quantities of food to dry each season.

•Date dried

•Quantity dried, including weight of produce before and after drying

•Drying time, temperature, and humidity

•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.

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 soak- ing for 30 minutes to 2 hours Boiling water rehydrates foods more quickly than cold water or water at room tem- perature.

Fruits or vegetables may also be rehy- drated in liquids other than water, including fruit juices, cider, vegetable juices, milk, consommé, 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 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 vegeta- bles 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:

•Vegetables – add 1 additional cup of water for one cup dried food.

•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 allow- ing them to stand for 5 minutes. Drain, then chop or blend, depending upon use.

12