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
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
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,
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,
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