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Kalahari 10 Tray Food Dehydrator. Only glass jars which have been tempered for canning should be used. Other storage jars may explode under the pressure of vacuum packaging. Bag sealers can also be used to package dehydrated foods. Bag sealers do not remove air within the package, but the bags are moisture-proof and airtight. Squeeze the pouch tightly against the food to remove as much air as possible before sealing. Plastic freezer bags can be used. Plastic storage bags not labeled for use in the freezer generally are not airtight nor moisture-proof and should not be used to store dried foods.
Since most packaging materials are transparent, store packaged dried foods in a plastic or metal container which will not allow the light to penetrate. Do not store fruits and vegetables together in the same storage container because flavor and moisture may transfer. Fruit rolls are best if removed while still warm. Wrap in plastic wrap and place in airtight moisture-proof containers for storage.
Onions and tomatoes are especially prone to absorb moisture from the air and should be packaged immediately after removing from the dehydrator. If foods are insufficiently dried, or are exposed to moisture from faulty packaging, they can lose quality and nutrition, and can even mold during storage. All dehydrated foods should be labeled with the name of the product, date dried, and quantity or weight. Clear labeling allows you to rotate foods so that you minimize waste and nutrient loss.
The storage area should be cool, dry, and as dark as possible. The darker and cooler the storage area, the longer the dried foods will last with good quality and nutritive value. The ideal storage place is your freezer or refrigerator, particularly 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. Recording the following information can be helpful in improving your dehydrating techniques and determining quantities of food to dry each season.
By labeling storage containers with the contents and date dried, you can keep track of your supply, rotate as needed and avoid mix-ups. 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 soaking for 30 minutes to 2 hours Boiling water rehydrates foods more quickly than cold water or water at room temperature. 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. 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. Consequently they are a little more chewy than a fresh or. Dried food used in cooking will absorb additional liquid, so adjust the recipe accordingly by adding more water:. Note: When using fruits in baking or for ice cream, they may be softened by covering with boiling water and allowing them to stand for 5 minutes.
Drain, then chop or blend, depending upon use. Pre-treatment isn't necessary for most fruits. The majority of fruits are simply sliced and dried. However, some fruits tend to oxidize more than others. Oxidation causes browning of cut food surfaces when fruit is dried, This causes a loss in flavor and vitamins A and C. Pre-treatment minimizes oxidation, and gives you a superior-quality, better tasting product with less vitamin loss.
Apples, pears, peaches and apricots are better when pre-treated. They are more appetizing, have a longer shelf life, and higher nutritional value when pre-treated prior to drying. Place cut fruits that tend to brown in a holding solution of ascorbic acid to reduce browning during preparation. Do not keep cut fruit in a holding solution for more than an hour. Pre-treatments can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching, steaming, to sulfating.
The results of each of these methods also vary. Experiment and decide for yourself which one you like best. Slice fruit directly into juice or ascorbic acid mixture. Soak 5 minutes and place on trays.
Fruit which has been syrup blanched is sweeter because it absorbs some of the sugar from the blanching solution. It also tends to be stickier, even though it is rinsed prior to drying. Boil and add prepared fruit.
Simmer for 10 minutes over low heat. Remove and allow to stand in the hot syrup 30 to 45 minutes. Drain the fruit, rinse lightly with cold water, and place on drying trays. Soaking fruits in a solution of sodium bisulfite slows oxidation and reduces browning, as well as the loss of vitamins A and C. Sodium bisulfite may be obtained from wine-making supply houses. Dissolve 1 tablespoon sodium bisulfite in 1 gallon water.
Soak 5 to 10 minutes. Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce browning. Although there will still be some loss of color, pineapple, orange, lemon, or lime juice can be used. Ascorbic acid mixtures, available from your supermarket can also be used. Follow the directions on the package. After fruits have been prepared for drying, garnish with spices, gelatin powders or coconut to give fruits a snappy flavor.
Granola, chopped nuts, poppy seeds, sesame seeds, or sunflower seeds can also be sprinkled on fruits. These adhere best to fresh fruits if the fruits have first been dipped in a fruit juice or honey. Use your imagination for other dips. Moisture will tend to equalize throughout a container of dried fruit when left at room temperature for several days. If some pieces are drier than others, the conditioning process will allow the moisture to equalize.
If any condensation appears on the lid of the container, fruits are insufficiently dried. Return to the dryer and check periodically. Place on trays and dry. Fruit rolls, also known as fruit leathers, are a favorite snack for young and old alike.
Fruit rolls are easy to make and cost less than those bought at the store. Almost any fruit will make an excellent fruit roll. Most fruits can also be combined with others. Some fruits, such as apples, are high in pectin and fiber and have an excellent texture when dried. The combinations are limitless. Use your imagination and have fun!
Use fresh fruits in season. You can also use slightly overripe fruits, irregularly shaped fruits, or slightly bruised fruits which would be unsuitable for canning or drying. Some fruits, such as citrus, should be used in combination with other fruits because they have so much liquid and very little pulp. If you find that a fruit is too runny, combine it with apple, applesauce or a similar fruit which will give it more substance. When fresh fruits are not available, canned fruits either sweetened or un-sweetened can be used.
Simply drain the liquid, and pour the fruit into the blender. Applesauce can be taken directly from the container for wonderful fruit rolls. Frozen fruits can also be used, although they tend to be a bit more runny.
Simply thaw and follow directions for using fresh fruits. Wash fruits and cut away any bruised or spoiled portions. In some blenders with some fruits, you may want to add a little juice or water to start the blending process.
Fruits generally need no added sweetening, but if fruits are under ripe or particularly tart, you may add light corn syrup or honey. For added variety, sprinkle different garnishes on fruit rolls before they are dried. Try coconut, chopped dates, nuts, raisins, granola, poppy seeds, sesame seeds or sunflower seeds.
When these garnishes are used, fruit rolls should always be stored in the refrigerator. Place a Fruit Roll sheet on dehydrator tray and spray lightly with a vegetable spray to prevent sticking. There should be no sticky spots on top or underneath the fruit.
Remove the leather while it is still warm, roll, cut into smaller sized pieces if desired and wrap in plastic wrap. Individually wrapped pieces of fruit leather should be stored in larger airtight and moisture proof containers.
See Packaging, page Simmer on stove over medium high heat for 5 minutes. Pour on a Fruit Roll sheet and dry. Strain through cheesecloth to remove seeds. Place on Fruit Roll sheet and dry. Experiment until you find the brand which dries most evenly. Place lemon juice in blender and gradually add the apples. Add sugar and cinnamon. Mix well, pour on a Fruit Roll sheet and dry. Welcome to ManualMachine. We have sent a verification link to to complete your registration.
Log In Sign Up. Forgot password? Enter your email address and check your inbox. Please check your email for further instructions. Enter a new password. Food Dehydrator. Our associates will be happy to assist you. Printed in the U. Table of Contents Important Safeguards Important Safeguards —This product is designed for household use only— When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. Cover The cover for the Snackmaster can be washed in warm soapy water or wiped clean with a soft cloth or sponge.
Base Power Unit Caution: Be sure the unit is unplugged before cleaning the base power unit. Base and Moisture Tray The base and removable moisture tray for the Snackmaster Express can be washed in warm soapy water or wiped clean with a soft cloth or sponge.
Top Mounted Power Unit Caution: Be sure the unit is unplugged before cleaning the top mounted power unit. It is ideal for people who dry produce, flowers, herbs, and spices on a regular basis.
The Gardenmaster has a 2, rpm motor and 1, watts for faster drying. Cover Do not submerge the cover of the Gardenmaster dehydrator in water. It will slow the rate of T The only way to become proficient drying for both products. It is possible is to dry, dry, and dry some more! You using the remaining trays. Wash quality product, it is necessary to carefully to remove debris, dust, and work fast preparing foods to dry.
Cut away any bruised or When placed in your dehydrator, damaged sections. Do not turn off your dehydra- Lay food pieces evenly on trays. The food may drying. As each tray is loaded, place it spoil or develop off flavors. If slices overlap, the areas that are overlapping will take twice as long to dry. Keep records to help you predict future drying times for specific foods.
Testing for Dryness Food must be carefully monitored near the end of the dehydration process to prevent overdrying. Packaging Some pieces may dry in a shorter time than others and should be removed and placed in an airtight container while allowing the rest of the pieces to remain in the dehydrator until sufficiently dry. Labeling All dehydrated foods should be labeled with the name of the product, date dried, and quantity or weight.
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