Ronco Food Saver Dried or reconstituted fruits and, vegetables can be used in a variety of ways

Fruit	Preparation	Dryness Test	5-7 Tray No Fan
Plums	Cut in half and remove pits.	Pliable	1 - 3 days
			(3 tray max)
Prunes	Same as plums, but soak in boil-	Leathery	2 - 3 days
	ing water for two minutes first.		(3 tray max)
Pumpkin	Bake or steam small pieces until	Leathery	2 days
& Hubbard	tender. Cut into strips 1 to 3
Squash	inches wide, peel and remove
	pulp. Slice strips 1/2” thick.
	Scrape pulp, place in blender to
	puree. Dry with paper towels.
Rhubarb	Use only tender stalks. Wash, cut	No visible	1-2 days
	in 1” lengths.	moisture
Rutabagas	Same as carrots, but slice thin.	Leathery	1-2 days
Tomatoes	Remove stems. To remove skin,	Leathery	1 1/2 - 3 days
	dip briefly in boiling water then		(max 3 trays)
	peel. Cut in halves or slices.
Turnips	Same as carrots but slice thin.	Leathery	1-2 days
Zucchini	See eggplant.	Brittle	1-2 days

Dried or reconstituted fruits and

vegetables can be used in a variety of ways:

Use dried fruit for snacks at home, on the trail, or on the ski slopes. Use pieces in cookies or confections.

Serve reconstituted fruit as compotes or as sauces. It can also be incorporated into favorite recipes for breads, gelatin salads, omelettes, pies, stuffing, milk shakes, homemade ice cream and cooked cereals.

Add dried vegetables to soups and stews or vegetable dishes. Use as dry snacks or dip chips.

Include reconstituted vegetables in recipes for meat pies and other main dishes, as well as in gelatin and vegetable salads.

Powdered vegetables in the dried form make a tasty addition to broths, raw soups, and dressings.

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