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FD-50T
User Manual
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Nesco FD-60, FD-1000, FD-1010, FD-50T, FD-50 User Manual

Food Dehydrator &
Jerky Maker
Care/Use & Recipe Guide
2
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.
2. Do not touch hot surfaces.
3. To protect against electrical hazards, do not immerse power unit or any part of the dehydrator cord or plug, in water or any other liquid.*
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow the unit to cool before putting on and taking off parts.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by the appliance manufac­turer may cause hazards.
8. Sharp utensils should not be used inside the dehydrator.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not use outdoors. Always dehydrate indoors on a flat surface to allow sufficient air flow. Never place base on carpet, towel, newspaper, etc., which can block air flow to the bottom of base and cause failure. Never cover entire unit with anything, as that will cause failure. The dehydrator needs an open, breathable space to function properly.
11. Do not place on or near a hot gas or electrical burner, or in heated oven.
12. Do not use this appliance for other than its intended use.
*The power unit is located in the base piece on the FD-50, FD-50T, FD-1000 and FD-1010. On the FD-60, the power unit is located in the top piece.
Save These Instructions
NOTE: This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit on a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
Short Cord Instructions —
a short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Extension cords may be used if care is exercised in their use. If an extension cord is used, the marked electrical rating of the cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the table top where it can be pulled on by children or tripped over unintentionally.
Product Information — FD-50/FD-50T Snackmaster®Pro
®
The Snackmaster Pro dehydrator is perfect for amateurs and professionals who
want to make their own natural snacks, including fruit rolls, dried fruits, and beef jerky. The Snackmaster Pro comes with four trays and is expandable to 12 trays (with additional Add-A-Tray
®
accessories) for up to 10 sq. feet of drying space. The quiet 2,100 rpm motor and 500 watts dries items quickly. The adjustable thermostat (95° - 155°F) provides the flexibility to dry all types of fruits, vegetables, herbs, even cured meat.
Assembling Your NESCO®American Harvest
®
Snackmaster Pro
®
Before using your dehydrator for the first time, wash the trays in warm soapy water.
Caution: Do not put base power unit in water.
Wipe the top and base
power unit with a damp cloth.
• Set the base power unit on a sturdy countertop or table.
• Stack trays on base power unit.
• Place the lid on the top tray.
• Locate the temperature control knob.
• Plug cord into electrical outlet and you’re ready to dehydrate!
3
Adjustable thermostat
Dehydrator Cover
Clean-A-Screen® (1 included)
Fruit Roll Sheet (1 included)
Tray (4 included – can be expanded up to 12 trays)
Base Power Unit Cover (non-removable)
Base Power Unit
FD-50/FD-50T Product Information (continued)
Use and Care
Trays
Your dehydrator trays are easy to clean. Simply soak the trays in warm water with a mild detergent for several minutes. A soft-bristle brush will loosen food particles that resist softening by soaking. Don’t clean trays with any metal objects or scour­ing pads as they tend to damage the surface of the trays. Trays can be washed on the top rack of your dishwasher if you remove them before the drying cycle.
Caution: Remove trays before the beginning of the drying cycle of your dish­washer.
Cover
The cover for the Snackmaster can be washed in warm soapy water or wiped clean with a soft cloth or sponge. Wash top after it has been removed from the rest of the machine. Don’t use scouring pads, abrasive cleaners, or sharp utensils. Do not
wash the cover in the dishwasher.
Base Power Unit
Caution: Be sure the unit is unplugged before cleaning the base power unit.
Use a damp cloth or towel to remove dried food particles from the base power unit. Avoid dripping any liquid into electrical parts. CAUTION: DO NOT IMMERSE IN WATER. Don’t use scouring pads, abrasive cleaners, or sharp utensils. Do NOT remove the base power unit cover!
Precautions
Follow these safety rules when dehydrating food:
• When drying liquids, sauces, or purées, use a Fruit Roll Sheet, available from
NESCO
®
American Harvest.
• When drying jerky, place a fruit roll sheet on the bottom tray. The Fruit Roll
Sheet will catch drips and make cleaning easier.
• Wash hands thoroughly prior to handling food.
• Clean all utensils and containers with a mild solution of detergent, bleach and
water before using.
• Make sure all counter surfaces and cutting boards are thoroughly cleaned in the
manner above before using. Wooden or plastic cutting boards should be thor­oughly disinfected.
• Keep foods in the refrigerator before preparing for drying. Store dried foods in
refrigerator or freezer.
• After opening sealed containers of dried food, use food as soon as possible.
• Store opened containers of dried food tightly sealed in the refrigerator to main-
tain freshness and quality.
• Do not spray vegetable oil directly onto the surface of the trays.
4 5
Product Information — FD-60 Snackmaster®Express
™
The Snackmaster Express dehydrator is perfect for amateurs and professional who
want to make their own natural snacks, including fruit rolls, dried fruits, and beef jerky. The Snackmaster Express comes with four trays and is expandable to 12 trays (with additional Add-A­Tray
™
accessories) for up to 10 sq. feet of drying space. The quiet 2,100 rpm motor and 500 watts dries items quick­ly. The adjustable thermostat (95° ­155°F) provides the flexibility to dry all types of fruits, vegetables, herbs, even cured meat.
Assembling Your NESCO®American Harvest
®
Snackmaster® Express
™
Before using your dehydrator for the first time, wash the trays in warm soapy water. Caution: Do not put top mounted power unit in water. Wipe the top mounted power unit with a damp cloth.
• Set the base on a sturdy countertop or table.
• Stack trays on base.
• Place the top mounted power unit on the top tray.
• Locate the temperature control knob.
• Plug cord into electrical outlet and you’re ready to dehydrate!
Adjustable thermostat
Cover With Top Mounted Power Unit
Clean-A-Screen® (not included with this model — may be purchased separately)
Fruit Roll Sheet (1 included)
Tray (4 included – can be expanded up to 12 trays)
Base Removable Moisture Tray
Moisture tray
6
FD-60 Product Information (continued)
Use and Care
Trays
Your dehydrator trays are easy to clean. Simply soak the trays in warm water with a mild detergent for several minutes. A soft-bristle brush will loosen food particles that resist softening by soaking. Don’t clean trays with any metal objects or scour­ing pads as they tend to damage the surface of the trays. Trays can be washed on the top rack of your dishwasher if you remove them before the drying cycle.
Caution: Remove trays before the beginning of the drying cycle of your dishwasher.
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. Wash both after they have been removed from the rest of the machine. Don’t use scouring pads, abrasive cleaners, or sharp utensils. Do not wash the base and removeable
moisture tray in the dishwasher.
Top Mounted Power Unit
Caution: Be sure the unit is unplugged before cleaning the top mounted power unit. Use a damp cloth or towel to remove dried food particles from the top
mounted power unit of the dehydrator. Avoid dripping any liquid into electrical parts. CAUTION: DO NOT IMMERSE IN WATER. Don’t use scouring pads, abra- sive cleaners, or sharp utensils. Do NOT disassemble any part of the power unit.
Precautions
Follow these safety rules when dehydrating food:
• When drying liquids, sauces, or purées, use a Fruit Roll Sheet, available from NESCO
®
American Harvest.
• When drying jerky, place a fruit roll sheet on the base. The Fruit Roll Sheet will catch drips and make cleaning easier.
• Wash hands thoroughly prior to handling food.
• Clean all utensils and containers with a mild solution of detergent, bleach and water before using.
• Make sure all counter surfaces and cutting boards are thoroughly cleaned in the manner above before using. Wooden or plastic cutting boards should be thor­oughly disinfected.
• Keep foods in the refrigerator before preparing for drying. Store dried foods in refrigerator or freezer.
• After opening sealed containers of dried food, use food as soon as possible.
• Store opened containers of dried food tightly sealed in the refrigerator to main­tain freshness and quality.
• Do not spray vegetable oil directly onto the surface of the trays.
7
Product Information — FD-1000/FD-1010 Gardenmaster
®
The Gardenmaster®dehydrator is the ultimate garden preserver. It is ideal for
people who dry produce, flowers, herbs, and spices on a regular basis. The Gardenmaster dehydrator comes with four trays and is expandable up to 30 trays with Add-A-Tray® accessories. Each tray holds up to one square foot of produce — you can dry up to 30 square feet of garden items, fruits, herbs, spices, and crafts simultaneously with Add-A-Tray
®
accessories! The Gardenmaster has a 2,400 rpm motor and 1,000 watts for faster drying. It also has an adjustable thermostat (95° - 155°F) for more precise drying.
Assembling Your NESCO®American Harvest
®
Gardenmaster
®
Before using your dehydrator for the first time, wash the trays in warm soapy water. Caution: Do not put base power unit in water. Wipe the top and base power unit with a damp cloth.
• Set the base power unit on a sturdy countertop or table.
• Stack trays on base power unit.
• Place the lid on the top tray.
• Locate the temperature control knob and the on/off switch.
• Plug cord into electrical outlet and you’re ready to dehydrate!
Adjustable thermostat
Dehydrator Cover
Clean-A-Screen® (1 included)
Fruit Roll Sheet (1 included)
Tray (4 included – can be expanded up to 30 trays)
Base Power Unit Cover (non-removable)
Base Power Unit
On/Off Switch
8
FD-1000/FD-1010 Product Information (continued)
Use and Care
Trays
Your dehydrator trays are easy to clean. Simply soak the trays in warm water with a mild detergent for several minutes. A soft-bristle brush will loosen food particles that resist softening by soaking. Don’t clean trays with any metal objects or scour­ing pads as they tend to damage the surface of the trays. Trays can be washed on the top rack of your dishwasher if you remove them before the drying cycle.
Caution: Remove trays before the beginning of the drying cycle of your dish­washer.
Cover
Do not submerge the cover of the Gardenmaster dehydrator in water. Wipe clean with a soft cloth or sponge. Don’t use scouring pads, abrasive cleaners, or sharp utensils. Do not wash the cover in the dishwasher.
Base Power Unit
Caution: Be sure the unit is unplugged before cleaning the base power unit.
Use a damp cloth or towel to remove dried food particles from the base power unit of the dehydrator. Avoid dripping any liquid into electrical parts. CAUTION: DO NOT IMMERSE IN WATER. Don’t use scouring pads, abrasive cleaners, or sharp utensils. Do NOT remove the base power unit cover.
Precautions
Follow these safety rules when dehydrating food:
• When drying liquids, sauces, or purées, use a Fruit Roll Sheet, available from NESCO
®
American Harvest.
• When drying jerky, place a fruit roll sheet on the base. The Fruit Roll Sheet will catch drips and make cleaning easier.
• Wash hands thoroughly prior to handling food.
• Clean all utensils and containers with a mild solution of detergent, bleach and water before using.
• Make sure all counter surfaces and cutting boards are thoroughly cleaned in the manner above before using. Wooden or plastic cutting boards should be thor­oughly disinfected.
• Keep foods in the refrigerator before preparing for drying. Store dried foods in refrigerator or freezer.
• After opening sealed containers of dried food, use food as soon as possible.
• Store opened containers of dried food tightly sealed in the refrigerator to main­tain freshness and quality.
• Do not spray vegetable oil directly onto the surface of the trays.
9
T
here are no absolutes and quite a few variables in food dehydration.
The only way to become proficient is to dry, dry, and dry some more! Certain varieties of produce, the humid­ity in the air, and even methods of food handling make a difference in the drying time and quality of dried product.
• Experiment with different drying tem-
peratures, thicknesses of produce, pre­treatment versus no pre-treatment and different rehydration methods. You will determine what works best for your particular needs and preferences.
• To save nutrients and produce a
quality product, it is necessary to work fast preparing foods to dry. When placed in your dehydrator, they need to dry continuously at the recommended temperatures and times. Do not turn off your dehydra­tor and leave partially dried foods sitting on the trays. The food may spoil or develop off flavors.
• Spread all foods evenly to dry in
single layers. If slices overlap, the areas that are overlapping will take twice as long to dry.
• Do not add fresh produce to a partial­ly dried batch. It will slow the rate of drying for both products. It is possible however, to combine partially dried foods on to fewer trays.
• Many people have more than one NESCO
®
American Harvest®dehydra­tor. If you have two, it’s easy to com­bine a load from both dehydrators after a few hours and start a new batch in your second dehydrator using the remaining trays.
Selecting food to dry
Select the best quality produce at the peak of ripeness and flavor. Wash carefully to remove debris, dust, and insects. Cut away any bruised or damaged sections.
Loading Trays
Lay food pieces evenly on trays. Don’t overlap food pieces as this will inhibit drying. As each tray is loaded, place it on the dehydrator to begin drying.
General
Drying
Guidelines
Drying T ime
Because of the unique design of the patented Converga-Flow
®
system of
your NESCO
®
American Harvest®dehy­drator, you’ll be surprised at how quick­ly most foods dry.
Drying times may vary, depending on the type and amount of food, thickness and evenness of the slices, percentage of water in the food, humidity, tempera­ture of air, altitude and the model of NESCO
®
American Harvest® dehydra­tor you are using. Drying times may also vary greatly from one area of the country to another and from day to day, depending on the climactic conditions.
Keep records to help you predict future drying times for specific foods.
Drying Temperature
Foods dried in the NESCO® American Harvest Gardenmaster
®
dehydrator gen­erally dry more quickly than in other models. Fruits, fruit rolls, and vegeta­bles should be dried at 130° to 140°F (55° to 60°C). By drying foods in this temperature range you will minimize the loss of heat-sensitive vitamins A and C. Because, all foods sweat when they first begin to dry, the temperature may be set higher than 140°F (60°C) during the first couple of hours of drying. The actual temperature of the food will remain 15° to 20°F (6° to 8°C) lower than the air temperature for the first couple of hours.
Meats and fish should be dried on the highest temperature setting of your dehydrator. Since meats and fish do not contain vitamins A or C, these higher temperatures do not affect nutritional value. These temperatures also keep bacteria and other spoilage micro­organisms, common to meats and fish,
to a minimum during the first stages of drying when they tend to multiply. Nuts and seeds are high in oil, and if higher temperatures are used, they will tend to become rancid, developing off flavors. The best drying temperature for them is from 90° to 100°F (30° to 40°C).
Herbs and spices are most flavorful when they first open and should be harvested while very fresh, before they begin to blossom. Because the aromatic oils are very sensitive, temperatures should be 90° to 100°F (30° to 40°C) for drying. Herbs generally dry in an hour or two. Take care not to load trays too heavily as this will prolong the drying time.
Dried flowers, herbs and spices used for potpourri should be dried at temper­atures ranging from 90° to 100°F (30° to 40°C.). These low temperatures maintain aroma and colors.
Use these guidelines for the foundation of your dehydrating techniques. Expand on them as you gain skill and confi­dence with experience.
Testing for Dryness
Food must be carefully monitored near the end of the dehydration process to prevent overdrying. Overdried foods lose quality in texture, nutrition and taste. To test for dryness, remove a piece of food, allow it to cool, and feel with your fingers to determine dryness:
• Fruits should be pliable and leathery with no pockets of moisture. To check if fruit is dry, tear a piece in half and watch for moisture beads along the tear. If there aren’t any, it is sufficient­ly dry for long term storage.
10 11
• Fruit rolls should be leathery with no sticky spots.
• Jerky should be tough but not brittle.
• Dried fish should be tough. If the fish is high in fat, it may appear moist due to the high oil content.
• Vegetables should be tough or crisp.
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.
Package all dried foods promptly to prevent contamination by insects and to prevent stickiness and rehydration caused by humidity. Store dried foods in airtight, moisture proof containers.
Home vacuum packaging devices are ideal for packaging dried foods. They extend the shelf life of dried foods 3 to 4 times. Home vacuum packaging can be done in bags or glass jars. Manu­facturers’ bags, designed for use in home vacuum-packaging, are moisture proof and airtight. Glass jars are vacu­um sealed using a lid with a rubber gasket. Only glass jars which have been tempered for canning should be used. Other storage jars may explode under the pressure of vacuum packaging. Be sure to follow the manufacturers’ instructions.
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.
Labeling
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.
Storage
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. For every 18°F (10°C) drop in storage temperature, the shelf life of dehydrated foods increases 3 to 4 times.
The ideal storage temperature for dehydrated food is 60°F (15°C) to below freezing. 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.
Record Keeping
Recording the following information can be helpful in improving your dehy­drating 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 soak­ing for 30 minutes to 2 hours Boiling water rehydrates foods more quickly than cold water or water at room tem­perature.
Fruits or vegetables may also be rehy­drated 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 vegeta­bles 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 allow­ing them to stand for 5 minutes. Drain, then chop or blend, depending upon use.
12
13
F
ruits are ideal to dry because they have a naturally high sugar con-
tent. They are high in acid (and consequently less prone to spoilage and micro-organisms), and taste delicious! Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices than what you may find in the supermarket.
Selection
Fruits picked at their prime have the highest natural sugar content and the best nutritional value. For the best quality product, choose only fresh, ripe, unblemished fruits.
Preparation
Wash fruit thoroughly and remove any imperfections. Remove skins (if desired), stems, and stones. Halve or slice in
1
⁄4" to 1⁄2" circles or slices (a food processor or slicer will speed the slicing and ensure more uniform slices, which will allow fruits to dry at the same rate.) Some fruits have a natural protective wax coating such as figs, prunes, grapes, blueberries, cranberries, etc. If you want to dry these fruits whole, dip into boiling water for 1 to 2 minutes (the amount of
time needed depends on the thickness and toughness of the skin) to speed dehydration. This makes the skin more porous by removing the natural wax coating and thereby speeds up the drying time. This process is called checking. Small lines appear on the fruit skin allowing moisture to escape but may be too fine to be visible. Many fruits can be dried in halves with the pits removed. If they are dried with the skins on, be sure to place them skin-side down to prevent fruit juice and pulp from dripping down through the trays. Check frequently near the end of the drying process and remove pieces as they become dry. To peel or not to peel is a decision only you can make (if the fruit has been artificially waxed, it should definitely be peeled to remove the wax). The skin has nutritional value, but skins tend to be very tough when dried and fruits take longer to dry with the skin on. Try fruits both ways – peeled and not peeled – then decide for yourself.
Pre-treat if desired and place the fruit into the dehydrator to dry at 135°F (57°C).
Drying
Fruits
14
Should I Pre-Tr eat?
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-Treatment
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.
Use one of the following methods of pre-treatment.
Natural Pre-Tr eatment
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.
Slice fruit directly into juice or ascorbic acid mixture. Soak 5 minutes and place on trays. Fruits can also be dipped in honey or a honey/fruit juice mixture.
Syrup Blanching
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.
Prepare a sugar syrup by mixing 1 cup sugar, 1 cup white corn syrup, and 2 cups water. 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.
Sulfating
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. Sulfating isn’t recommended
for use if individuals are on restricted sodium diets or have asthmatic or respiratory conditions. Dissolve 1 table-
spoon sodium bisulfite in 1 gallon water. Soak 5 to 10 minutes. Rinse.
Garnishes
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 or sprinkles.
Conditioning
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 for dryness.
Hints and Suggestions
• Place a cup of dried apple slices in
the blender with a cup of water for instant applesauce.
• Strawberries are perfect for malts,
shakes and sundaes.
• Cantaloupe and watermelon slices
become candy-like when dried.
• Dehydrate lemon and orange slices
and powder for use in recipes calling for grated rind.
• Dehydrate grapes to make raisins that
taste better and plump up in recipes better than store bought raisins.
• Dry banana slices until crisp, then
powder in blender and use for flavor­ing in recipes.
• Slice bananas 1⁄4" thick and dip into a
glaze of 1⁄4 cup of honey mixed with 1⁄4 cup water. Drain. Place on trays and dry. For variety add 1/8 teaspoon cinnamon to the glaze before dipping bananas.
Dr ying Fr uit Rolls
Fruit rolls, also known as fruit leathers, are a favorite snack for young and old alike. It is a chewy fruit product made from puréed fresh fruit which has been dried and rolled into snack sized pieces. Fruit rolls are easy to make and cost less than those bought at the store.
Selection
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.
15
Fruit Roll Recipes
Strawberry Rhubarb Leather
1 cup rhubarb
1
⁄4cup water
2 cups strawberries
1
⁄2 cup honey
Combine 1⁄4 cup water and 1 cup rhubarb. Simmer on stove over medium high heat for 5 minutes. Add 2 cups strawberries and 1⁄2 cup honey. Purée to smooth consistency in blender. Pour on a Fruit Roll sheet and dry.
Boysenberry Leather
1 quart of boysenberries. Purée boysenberries in a blender. Strain through cheesecloth to remove seeds. Place on Fruit Roll sheet and dry.
Yogurt Leather
Spread home made or store bought yogurt on a lightly sprayed Fruit Roll sheet (approximately 1⁄4" thick.) Dry at 130° F (55° C) for approximately 12 to 14 hours. Experiment until you find the brand which dries most evenly.
Applesauce Leather
2 lbs. apples, peeled, cored and quartered
1
⁄4cup lemon juice
1
⁄2cup sugar
1 teaspoon cinnamon
Simmer apples in a saucepan with 1⁄2 cup water until softened (about 15-20 minutes). Place lemon juice in blender and gradually add the apples. Purée. Add sugar and cinnamon. Mix well, pour on a Fruit Roll sheet and dry. If you are going to rehydrate into apple­sauce, measure purée when putting it on tray.
To rehydrate, add 1 cup of water to each cup of leather.
Preparation
Wash fruits and cut away any bruised or spoiled portions. Purée fruit in a blender until it is very smooth. 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. Add 1 or more tablespoons sweetening for each quart of purée, depending on your preference (sugar added to fruit leather tends to become brittle during storage).
Garnishes
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 or freezer.
Drying
Place a Fruit Roll sheet on dehydrator tray and spray lightly with a vegetable spray to prevent sticking. Purée should be about 1⁄4 to 3⁄8" thick and evenly spread and dry at 130° - 140°F ( 55°­60 °C) until fruit feels leather-like and is pliable, approximately 4 to 8 hours. 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.
Storage
Individually wrapped pieces of fruit leather should be stored in larger air­tight and moisture proof containers. See Packaging, page 11.
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