Nesco FD-61 User Manual [es]
Electric Food Dehydrator
Care/Use Guide - Guide d’entretien et d’utilisation - Guía del cuidado/del uso
TABLE OF CONTENTS
IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
FEATURES, FUNCTIONS and OPERATING INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . .2
CARE AND CLEANING, PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
GENERAL DRYING GUIDELINES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4,5
DRYING FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
DRYING FRUIT ROLLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
FRUIT DRYING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8,9
DRYING VEGETABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
VEGETABLE DRYING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
VEGETABLE DRYING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
DRYING JERKY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-15
DRYING HERBS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16,17
HERB DRYING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18,19
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-22
FRUIT ROLLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23,24
PET TREATS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25,26
DRYING CRAFTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27-31
ONE YEAR LIMITED WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
MESURES DE PROTECTION IMPORTANTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
CARACTÉRISTIQUES, FONCTIONS, INSTRUCTIONS D’UTILISATION . . . . . . . . . . . . . . . . . .34
ENTRETIEN ET NETTOYAGE , PRÉCAUTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
DIRECTIVIVES GÉNÉRALES DE SÉCHAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36,37
SÉCHAGE DES FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38,39
SÉCHAGE DES ROULEAUX AUX FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
GUIDE DE SÉCHAGE DES FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41,42
SÉCHAGE DES LÉGUMES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
GUIDE DE SÉCHAGE DES LÉGUMES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44,45
SÉCHAGE DE LA VIANDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46-48
SÉCHAGES DES FINES HERBES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49,50
GUIDE DE SÉCHAGE DES FINES HERBES ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51,52
RECETTES... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53-56
ROULÉS AUX FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57
FRIANDISES POUR ANIMAUX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58,59
SÉCHAGE DE L’ARTISANAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60-65
GARANTIE LIMITÉE D’UN (1) AN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66
SALVAGUARDAS IMPORTANTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67
CARACTERÍSTICAS, FUNCIÓNS, INSTRUCCIONES DE FUNCIONAMIENTO . . . . . . . . . . . . . .68
CUIDADO Y LIMPIEZA, PRECAUCIÓN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69
GENERAL SECADO DIRECTRICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70,71
EL SECADO DE FRUTAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72,73
GUÍA SECADO DE FRUTAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74
SECAR FRUTAS ROLLOS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75
SECAR LAS VERDURAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76
GUÍA SECADO VEGETAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77
GUÍA SECADO VEGETAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78
SECADO JERKY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79-81
SECAR LAS HIERBAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82,83
SECADO DE HIERBAS GUÍA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84,85
RECETA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86-89
FRUTAS ROLLOS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90
PET TRATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91,92
ARTESANÍA SECADO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93-97
GARANTI LIMITADA D 1 AÑO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98
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 BEFORE USING THIS APPLIANCE.
2. The appliance is designed for household use only. It is not intended for
commercial use.
3. To protect against electric shock, do not immerse the appliance,
including cord and plug, in water or other liquid.
4. Close supervision is necessary when appliance is used near children.
This appliance is not recommended for use by children.
5. Unplug appliance from power outlet when not in use, before assembly
or disassembly of parts, and before cleaning.
6. Do not operate any appliance with damaged cord or plug or after
appliance malfunctions, or has been damaged in any manner. Return
the appliance to NESCO
®
/American Harvest
®
Factory Service Department
for examination, repair or adjustment.
7. Do not place appliance on or near a hot gas or electric burner, or heated
oven.
8. Only use accessory attachments recommended by the manufacturer.
9. Do not use appliance outdoors or for other than intended use.
10. Do not let the cord hang over the edge of a table or touch hot
surfaces.
11. To reduce risk of injury and damage to appliance keep hands, hair,
clothing and utensils away from parts during operation.
12. Place appliance on at and steady support surface when ready for
use.
SAVE THESE INSTRUCTIONS
Polarized Plug: This appliance has a polarized plug (one blade is wider than
the other). To reduce risk of electric shock, plug is intended to t into polarized
outlet only one way. If the plug does not t fully into the outlet, reverse the
plug. If it still does not t, contact a qualied electrician. Do not try to modify
the plug in any way.
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 tabletop where it can be pulled on
by children or tripped over unintentionally.
English
1
English
FEATURES CARE AND CLEANING
Powerhead:
Powerhead
Temperature
Control Knob
Regular
Trays
Use a damp soft cloth or towel to remove any dried food residue from the
powerhead unit. Avoid dripping any water or other liquid into electrical parts.
CAUTION: DO NOT IMMERSE POWERHEAD IN WATER OR OTHER LIQUID!
Do NOT remove any parts from the powerhead unit!
CAUTION: Be sure powerhead unit is unplugged before cleaning.
Trays / Base:
Your dehydrator trays are easy to clean. Simply soak in warm water with a mild
detergent for several minutes. A soft-bristle brush will loosen food particles that resist
softening by soaking. Do not clean any parts with scouring pads, abrasive cleaners, or
sharp utensils, as they tend to damage the surface. Trays/Base can be washed on the
top rack of your dishwasher if you remove them before the drying cycle
PRECAUTIONS
English
.
Base
FUNCTIONS
• Powerhead Unit - Contains the motor, heater and controls. DO NOT IMMERSE
IN WATER OR OTHER LIQUIDS! Wipe with clean, soft, damp dish towel or
sponge with light cleaning solution.
• Temperature Control Knob - Turn to set desired drying temperature between
95°F - 160°F (35C - 71C).
• Regular Tray - Made of durable, BPA free material. With over .75 sq. ft. drying
area on each tray.
• Base - Made of durable, BPA free material.
OPERATING INSTRUCTIONS
Step 1 - Place base on at, dry and stable surface. Six inches away from walls and
other electronic devices.
Step 2 - Prepare foods or crafts and load to trays. Keep items from center air hole
and allow space between items for best results.
Step 3 - Stack loaded trays onto base keeping edges of trays properly aligned. Place
powerhead on top tray. Note: Always use a minimum of four trays when
operating.
Step 4 - With dry hands, plug power cord into 120V, 15A, 60Hz electrical outlet.
Step 5 - Set desired drying temperature using temperature control knob. Refer to
Care/Use guide or chart on appliance.
• When drying liquids, sauces or purees, use a Fruit Roll sheet, available from
NESCO®/American Harvest
®.
• 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 countertops 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 surface of trays.
• Do not dehydrate foods that have been prepared with or marinated in alcohol.
• Trays are only intended to be used with your NESCO
Dehydrator. Do not use trays either in a conventional oven or with any other
appliance.
®
/American Harvest® Food
• Always use at least 4 trays when drying in your dehydrator, even if tray(s) are empty
Service
• Should you experience any problems with your dehydrator, please call Customer
Satisfaction at NESCO
®
/American Harvest® at 1-800-288-4545.
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GENERAL DRYING GUIDELINES
Certain varieties of produce, the humidity in the air, and even methods of food
handling make quite a difference in the drying time and quality of the dried product.
• Experiment with different drying temperatures, thickness of food, pre-treatment
versus no pre-treatment and different re-hydration methods.
• 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 or leave partially dried food on the trays as it may spoil or develop
“off” avors.
• Spread all foods evenly to dry in single layers. If slices overlap, the areas that are
overlapped 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
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 Foods To Dry
• Select the best quality produce at the peak of ripeness and avor.
• Wash carefully to remove debris, dust and insects.
• Cut away bruised or damaged sections.
Loading Trays
• Lay food pieces evenly on trays.
• Don’t overlap food pieces, as this will inhibit drying time. As each tray is loaded,
place it on the dehydrator to begin drying.
Drying Time
• 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 to another and from day to
day, depending on the climatic conditions. Keep records to help you predict drying
times for specic foods.
Drying Temperature
• Fruits, fruit rolls and vegetables should be dried at 130°F to 140°F (55C to 60C).
By drying foods in this temperature range you will minimize the loss of heatsensitive vitamins A and C.
• All foods sweat when they begin to dry, the temperature may be set higher than
140°F (60C) during the rst couple of hours of drying. The actual temperature of
the food will remain 15°F to 20°F (6C to 8C) lower than the air temperature for
the rst couple of hours.
• Meats and sh should be dried on the highest temperature setting of your
dehydrator. These temperatures keep bacteria and other micro-organisms, common
to meat and sh, to a minimum during the rst stages of drying.
®
/American Harvest® dehydrator. If you
• Nuts and seeds are high in oil, and if higher temperatures are used, they will tend
to become rancid, developing off avors. The best temperature is from 95°F to
105°F (35C to 41C).
• Herbs and spices are most avorful when they rst open and should be harvested
while very fresh, before they begin to blossom. Because the aromatic oils are very
sensitive, temperatures should be 95°F to 105°F (35C to 41C) for drying. Take
care not to load trays too heavily as this will prolong the drying time.
• Dried owers, herbs and spices used for potpourri should be dried at temperatures
ranging from 95°F to 105°F (35C to 41C) to maintain aroma and color.
Packaging
• Some pieces may dry in a shorter time than others. The dried food should be
removed and placed in an airtight container while allowing the rest of the pieces to
remain in the dehydrator until sufciently dry.
• Package all dried foods promptly to prevent contamination and to prevent
stickiness and re-hydration 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.
• Since most packaging materials are transparent, store packaged dried foods in a
plastic or metal container that will not allow the light to penetrate. Do not store
fruits and vegetables together in the same storage container because avor 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.
Testing for Dryness
• Food must be monitored during the nal stages of dehydrating to prevent over-
drying. Over-dried foods lose quality in texture, nutrition and taste. To test for
dryness, remove a piece of food, let it cool and feel with your ngers for dryness.
• Fruits are pliable and leathery with no spots of moisture. Tear in half, pinch and
watch for moisture drops along tear. If no moisture then it is sufciently dry for
long term storage.
• Jerky should be tough, but not brittle.
• Dried sh should be tough, but not brittle. If the sh is high in fat it may appear
moist due to the high oil content.
• Vegetables should be tough or crisp.
• If foods are insufciently dried, or are exposed to moisture from faulty packaging,
they can lose quality and nutrition, and can even mold during storage.
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.
• The ideal storage temperature for dehydrated food is 60°F (15C) to below freezing.
• The ideal storage place is your freezer or refrigerator, particularly for storing low
acid foods such as meats, sh and vegetables.
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DRYING FRUITS
Fruits are ideal to dry because they have a natural high sugar content. 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 you may nd 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 seeds. Halve or slice in 1/4” to 1/2” circles or slices (a food processor or
slicer will speed the slicing and ensure uniform slices, which will allow fruits to dry
at the same rate.) Some fruits have a natural protective wax coating such as gs,
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 ne 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 skinside down to prevent fruit 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 articially
waxed, it should denitely 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 skins on. Try fruits both ways – peeled and unpeeled – then decide for yourself.
Pre-treat if desired and place the fruit into the dehydrator to dry at 135°F (57C).
Pre-Treatment
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. 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 one hour. Pre-treatment can vary from soaking in fruit juice, ascorbic acid
mixtures, syrup blanching, steaming, to sulfating. The results of these methods also
vary. Experiment and decide for yourself which one you like best.
Natural Pre-Treatment
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to
reduce browning. Although there will 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/juice mixture.
DRYING FRUIT ROLLS
Fruit rolls 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 ber, and have an
excellent texture when dried. The combinations are limitless. Use your imagination
and have fun!
Use fresh fruit in season. You can also use slightly overripe fruits, irregularly shaped
fruits, or slightly bruised fruits that 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 nd that a fruit is
too runny, combine it with apple, applesauce or a similar fruit that will give it
more substance.
When fresh fruits are not available, canned fruits (either sweetened or unsweetened) 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.
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 rolls tends to become brittle
during storage).
Drying
Place a Fruit Roll sheet on the dehydrator tray and wipe lightly with a vegetable oil
to prevent sticking. Purée should be about 1/4” to 3/8” thick and evenly spread. Dry
at 130°F – 140°F (55C – 60C) until fruit feels leather-like and is pliable, about 4 to 8
hours.
Storage
Remove the fruit roll while it is still warm, roll, cut into smaller size pieces (if desired)
and wrap in plastic wrap. Individually wrapped pieces of fruit leather should be
stored in larger airtight and moisture proof containers.
English
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FRUIT DRYING GUIDE
Expect a variance in the time needed to dry different fruits. Drying times are
affected by the size of the load, fruit thickness and the moisture content of
the food itself. The guidelines are general. For more accurate drying times,
keep records of your own drying experiences.
English
Food Preparation Drying Time Uses
Apples Pare, core, cut in 3/8”
Pre-treat
Apricots Cut in half, remove pit
and cut in quarters.
Pre-treat
Bananas Peel, cut in 3/8” slices or
divide lengthwise
Blueberries Wash and remove stems.
Dip in boiling water until
skins crack
Canned Fruit Drain well. If small, place
on mesh screen
Cherries Wash, remove stems and
pit
Citrus Fruits Peel, if desired. Slice 3/8”
thick
Cranberries Wash and remove stems.
Dip in boiling water until
skins crack
Coconut Remove dark outer skin,
slice 3/8” thick
Figs Remove stems 8-15 hours Fillings, cakes,
Grapes Leave whole, remove
stems
(if blanched)
Kiwi Peel, slice 3/8” to 1/2”
thick
Lemon Powder Zest of Rind 8-12 hours Seasoning rubs and
4-10 hours Applesauce, pies,
rings, snacks,
breads and cookies
8-16 hours Desserts, muesli,
meat dishes, pies
and sauces
6-12 hours Snacks, baby food,
granola, cookies,
and banana bread
10-18 hours Breads, baked
goods, snacks, ice
cream, yogurt
6-12 hours Snacks, breads,
granola
18-26 hours Breads, baked
goods and snacks
6-12 hours Flavorings when
powdered
10-18 hours Breads, baked
goods, snacks ice
cream, yogurt
3-8 hours Cakes, cookies,
desserts and
granola
halve puddings,
breads
and cookies
10-36 hours
6-10 hours.
5-12 hours Snacks
Raisins; use in
baked goods,
cereals and snacks
marinade
Food Preparation Drying Time Uses
Mangos Remove skin, slice
3/8” thick
Melons Remove skin & seeds. Cut
1/2” thick
Nectarines Quarter or slice 3/8” to
1/2” thick Pre-treat
Oranges, Limes,
Lemons
Peaches Peel if desired, Halve or
Pears Peel, core, and slice 3/8”
Pineapple Peel, core, slice 3/8” to
Plums, Prunes Halve or quarter and
Rhubarb Slice in 1” lengths. Steam
Strawberries Halve or slice 1/2” thick 6-12 hours Snacks, cereals,
Slice 1/4” thick 2-12 hours Crafts, snacks, and
quarter Pre-treat
thick. Pre-treat
1/2” thick
remove pit
until tender
6-16 hours Snacks, cereals and
baked goods
8-20 hours Snacks
6-16 hours Snacks, desserts
and baked goods
baking
6-16 hours Snacks, breads,
cobblers, cookies
and granola
6-16 hours Snacks, breads,
cookies, fritters and
granola
6-12 hours Snacks, baked
goods and granola
8-16 hours Snacks, cookies,
mufns, bread and
granola
6-14 hours Pies, tarts and
other desserts
and baked goods
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8 9
DRYING VEGETABLES
Some vegetables are quite good dried. Others lose their appeal and are better frozen
or fresh. Some vegetables are far better frozen than dried, if you must preserve
them. Vegetables have a low acid and sugar content that makes them more subject
to spoilage, and tend to have far shorter shelf life than dried fruits. Packaging and
ideal storage conditions are key elements to producing dried vegetables which will
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taste as good in December as they did from your Summer garden!
Selection
Choose fresh, crisp vegetables for a high quality dehydrated product. Just like fruits,
vegetables should be picked ripe and dried as soon as possible to minimize loss.
Preparation
Wash vegetables thoroughly and remove any blemishes. Peel, trim, core, and/or
slice vegetables.
Blanching
Most vegetables must be blanched, either steaming over boiling water or in the
microwave oven to slow the enzyme action which will continue during drying and
storage.
Note: Blanching softens the cell structure, allowing the moisture to escape more
easily and also allows vegetables to rehydrate faster. There is no need to blanch
onions, garlic, peppers, and mushrooms. Herbs also are not blanched. Water
blanching is not recommended because of the loss of water-soluble vitamins and
minerals.
Steam Blanching
Use a commercial steamer or a pan with a tight tting lid and a steaming rack. Bring
about 1 inch of water to a brisk boil and drop in sliced vegetables. Cover. Steam until
vegetables are heated completely through, but not cooked. This is usually about 1/3
of the time required to cook the vegetable. Vegetables should still be crunchy. Drain
in steamer rack and place immediately on dryer trays.
Microwave Blanching
A microwave oven is ideal for blanching vegetables. Prepare them in the same
manner as for steam blanching. Place them in a microwave-safe dish, cover and cook
on high for about 1/2 of the time required to completely cook the fresh vegetable.
Depending on the age and design of your microwave, you may want to stop the
cooking half-way through and stir the vegetable to achieve a more even blanching.
Drying
Load blanched vegetables onto drying trays, making sure that air can move freely
between the pieces. For vegetables, such as corn or peas, that tend to clump
together, stir occasionally to allow air to reach all of the pieces. Vegetables are dried
until they are crisp, tough, or brittle. Package immediately after drying to prevent
absorption of moisture from the air. Usual drying temperature for vegetables is 130°F
to 145°F (55C to 63C).
VEGETABLE DRYING GUIDE
Vegetables will also vary in their drying times. Blanching decreases drying times,
but not all vegetables are blanched. Again, the average drying times in the following
table are general and depend on different variables.
Food Preparation Drying Time Uses
Artichoke Cut hearts into 1/8”strips.
Blanch
Asparagus Wash and cut into 1”
pieces. Blanch
Beans:
Green/Wax
Beets Steam until tender. Cool
Broccoli Wash, cut as for serving.
Carrots Peel, cut ends, slice
Cauliower Wash, cut as for serving.
Celery Trim, wash and cut for
Corn Husk, remove silk and
Eggplant Slice 1/4” thick. Peel,
Garlic Separate and peel cloves 6-12 hours Powder for
Mushrooms* Clean with soft brush,
Remove ends, cut into 1”
pieces. Blanch
and peel. Cut to 1/2”
Blanch
in 3/8” thick or shred.
Blanch
Blanch
1/2” slices. Blanch in
celery salt (add equal
parts solution of 1/2 t
baking soda and salt) to 1
cup water
blanch. Remove from cob
Blanch
don’t wash
6-12 hours Marinate or dip in
batter and fry
3-10 hours Rehydrate, serve in
cream sauce
6-12 hours Stews, soups and
casseroles
3-10 hours Soups and stews
4-10 hours Soups, quiche or
soufes, cream or
cheese sauce
6-12 hours Salads, soups,
stews and carrot
cake
6-14 hours Soups and stew
3-10 hours Soups, stews and
celery powder
6-12 hours Fritters, soups,
stews or grind for
cornmeal
4-14 hours Cream sauces,
casseroles, dip in
batter and fry
seasoning
4-10 hours Rehydrate for
soups, salads,
omelets or frying
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VEGETABLE DRYING GUIDE
Food Preparation Drying Time Uses
Onions Remove skins, tops, and
root ends. Slice 3/8” thick
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Peas Shell, wash and blanch 5-14 hours Soups, stews and
Peppers Remove stem & seeds.
Cut into 1/2” pieces
Peppers (hot) Wash, slice or cut in half.
Remove seeds if you
desire a milder pepper
Potatoes** Use
white potatoes
Tomatoes Wash and slice 3/8” thick
Zucchini or
Squash
* Dry at 95°F (35C) for 2 to 3 hrs., then increase temperature to 125°F (52C) and
dry for remaining time.
** Blanch for 5 minutes or until translucent. If not steamed long enough, they will
turn black during drying and storage.
Peel and slice 3/8” thick
Blanch. Rinse and dry
or dip in boiling water to
loosen skins, then halve
or quarter
Wash, remove ends and
slice 3/8” thick or grate
.Steam if you plan to
rehydrate
6-12 hours Soups, stews and
sauces. Powder
for seasoning
salt. Package
immediately
mixed vegetables.
5-12 hours Soups, stews,
pizza, meat dishes
and seasoning
3-20 hours Soups, stews,
pizza, and
seasoning
6-12 hours Stews, soups and
casseroles
6-12 hours Soups and stews.
Powder in blender
and add water for
paste or sauce. Dry
in roll-up form for
pizza sauce
5-10 hours Breads, chips with
dip, soups and
casserole. (1 week
shelf life)
DRYING JERKY
Jerky is a favorite snack for school, lunch, on the trail or just about anywhere! It is
made by seasoning lean, raw meat in a salt mixture, then drying it without cooking.
The nished product is a protein-rich exercise in chewing and ever so delicious! Jerky
also makes a savory broth base for soups and stews.
Meat Jerky
Homemade jerky is much less expensive than jerky slices or sticks purchased at a
grocery or convenience store. Most lean meats will yield about 1 pound of jerky for 3
pounds of fresh meat.
Drying Meat
Jerky may be made from a variety of wild game meats, sh and poultry. Use lets of
sh and the breast of chicken. When purchasing meats for jerky, choose lean meats
with minimal marbling (fat), as fat tends to get rancid during storage. A lean cut of
ank steak or round steak makes excellent jerky.
You can make delicious jerky from ground meat, using the NESCO®/American
Harvest® Jerky WorksTM kit. It’s best to use ground round or lean (or extra lean)
meat. Season with NESCO®/American Harvest® Jerky seasoning mixes.
When making jerky from pork, chicken or turkey, use precooked and processed
meat. Be sure to dry it at the highest temperature setting. After drying, heat it in
our oven at a minimum temperature of 165°F (74C) for at least 30 minutes as a
precaution against the risk of salmonella. When you are jerking game meats, freeze
the meats for at least 60 days at 0°F (-18C) before drying as a precaution against
any diseases the animal might be carrying. Then thaw meat, add seasonings and
press into strips or sticks, and place on trays to dry.
Preparation
With a sharp knife, remove all fat, gristle, membranes and connecting tissue. Cut
into strips 1/4” to 3/8” thick and 5” to 6” long. It is easier to slice partially frozen
meat for jerky. Cut meat in uniform thickness so it will dry in the same amount of
time. Cut strips across the grain to produce jerky that is easier to break apart and
chew.
Marinate cut meats in store-bought or your own recipe marinade for 4 to 8 hours in
the refrigerator before drying. NESCO®/American Harvest® Jerky seasonings can also
be used to marinate by mixing one package of cure, one package of spice/seasoning
and 1/4 to 1/2 cup of water per pound of meat. Marinating adds avor as well as
tenderizes. The longer the meat marinates, the more avorful the jerky. If you
use your own recipe, be sure to use a curing spice combination that includes Salt,
Sodium Nitrite to prevent bacterial growth during the initial stages of drying. Cure
packs can be obtained by calling our Customer Satisfaction at 1-800-288-4545.
To make jerky from ground meat, choose 85% to 90% lean meat. Beef, venison,
buffalo and turkey are the most popular choices. Ground meat jerky is easier to
make, dries faster, and is less expensive and easier to chew than jerky slices. Add
one package each of jerky seasoning mix and cure per pound of ground meat. Mix
well and form into strips by using our Jerky WorksTM Kit or a cookie press. Place on
trays and dry.
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BEEF JERKY MARINADE
Note: Use this recipe for beef, venison or other game meats.
1 Lb. sliced meat
4 Tbsp. soy sauce
4 Tbsp. worcestershire sauce
1 Tbsp. tomato sauce
1 Tbsp. grated ginger root (optional)
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1/4 tsp. black pepper
(cayenne pepper for hotter jerky)
1 Tbsp. curry powder (optional)
2 Cloves garlic
OR;
1 Packet NESCO®/American Harvest® Original jerky seasoning.
1 Packet jerky cure
1/4 Cup water
Marinate the meat for 4 to 6 hours, then drain. Place on trays to dry.
Easy Homemade Jerky from Lean Ground Meat using the Jerky Works™ Accessory
Mix in spice and cure. Fill Jerky Works™ Jerky gun and extrude meat on tray
ENJOY!
TERIYAKI MARINADE
1 Lb. sliced meat
1 Cup teriyaki sauce
1 tsp. minced garlic
OR;
1 Packet NESCO®/American Harvest® Teriyaki jerky seasoning.
1 Packet jerky cure
1/4 Cup water
In bowl, mix all ingredients except meat. Add slices and marinate at least four hours
in refrigerator. Remove slices from marinade and let excess drip off, then place on
Clean-A-Screen® sheets on dehydrator trays. Be sure strips do not overlap. Dry.
Drying Meat
Meats should be dried at 160°F (71C). Depending on how thick the meat is cut, how
heavily the dryer is loaded, and the humidity, jerky takes from 4 to 15 hours to dry.
Pat jerky with clean paper towels several times as it dries, to remove the oil that
accumulates on the top of the jerky.
When removing jerky from dehydrator trays, wrap it in paper towels and let it stand
for a couple hours prior to packaging. Excess fat will be absorbed in the paper towels
and the shelf life will be extended.
Storage
Beef jerky that is stored un-refrigerated will start to go rancid at room temperature
after 3 to 4 weeks. Refrigerate or freeze for longer storage or until your are ready to
go on a trip or camping. If any ice crystals have formed inside bag, re-package in a
dry container. If jerky is dried thoroughly, it will last for several weeks in the outdoors
or while traveling. All types of jerky must be dried sufciently to avoid mold. If mold
is found inside a storage bag of jerky, the whole container must be thrown away.
Drying Cooked Meats
If you are drying meats for other purposes than jerky such as for stew, sandwich
spreads or stroganoff, the meat should be tender and choice. It must be cooked so
it will not be tough and chewy when reconstituted. Using the remainder of a dinner
roast or leftover steak saves the step of precooking the meat. Dehydrate those
leftovers for snacks, backpacking and camping meals.
The shelf life of dried, cooked meats is 2 to 3 weeks at room temperature. Store in
refrigerator or freezer to maintain the best quality until ready for use for backpacking
or camping. They will stay fresh and tasty for up to 6 months in the freezer.
Drying Fish
Lean sh can be used for jerky. You can also dry fat sh, but it will not keep at
room temperature more than a week. Fish jerky should contain about 15% moisture
when it is completely dry. It will be pliable and rm. If there is any doubt about the
dryness, store in refrigerator or freezer to avoid the risk of spoilage.
Cooked sh may also be dried, although it has different taste than sh jerky. It still
makes a nice snack. Re-hydrating cooked sh is not recommended because the
resulting product isn’t very good.
Selection
Choose fresh sh to dry. If you catch the sh, clean it promptly and keep on ice until
you are ready to dehydrate. If you are purchasing sh, make sure it is fresh and
not previously frozen. Frozen sh can still be made into jerky, but be aware that the
quality is inferior to fresh.
Preparation
Cut sh into 1/4 to 3/8 inch thick strips. Marinate in your own favorite marinade.
When using your own recipe, be sure to include at least 1-1/2 to 2 teaspoons salt
per pound of fresh sh. Salt slows the growth of surface bacteria during the initial
stages of drying. Marinate for at least 4 to 8 hours in refrigerator so sh will absorb
salt and seasonings.
Drying
Dry sh jerky at 130°F to 140°F (55C to 60C) until they feel rm and dry, but don’t
crumble. There should be no moist spots.
Packaging and Storage
Follow guidelines for Packaging and Storage on page 9 and 10. Store dried sh jerky
in freezer if it will not be consumed within 2 to 3 weeks.
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DRYING HERBS
Fresh herbs and spices have a stronger aroma and avor than commercial dried
herbs and spices. They are prized by food lovers and gourmet cooks.
Dried herbs and spices are used more often than fresh because they are more
readily available and convenient to use. Although some avor is lost when they are
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dried, it becomes more concentrated because so much moisture is removed. Most
herbs contain from 70 to 85 percent water. Eight ounces of fresh herbs will yield
about one ounce dried
Gathering Herbs
The ower, seeds, leaves and stems of herbs can all be used for seasoning. Leaves
and stems should be gathered early in the morning before the heat of the sun
dissipates the avoring oils.
Leaves should be harvested before plant begins to ower and while still tender. Snip
stems at base, taking care to leave sufcient foliage for plant to continue growing.
The new leaves at tip of plant have the most concentrated avor.
Plants usually survive three or four major harvests and, depending on climate, may
produce all year round. Cold frames extend growing season and a sunny kitchen
window will allow potted herbs to produce all year long.
When plants have begun to ower, a bitter taste develops and leaves are not as
aromatic because the energy has gone into producing buds.
The owers of some herbs may be used for seasoning. They should be harvested
when they rst open and while still very fresh. Seeds, such as caraway or mustard,
are harvested when they are fully mature and have changed from brown to gray.
Preparation
Leaves and stems should be lightly washed under cold running water to remove any
dust or insects. Remove any dead or discolored portions.
To dry large-leafed herbs, such as basil and sage, strip leaves from stem, cut in half
across the leaf and place on a Clean-A-Screen
get inside the stem and will shorten drying time.
To dry small-leafed herbs, like thyme, place on a Clean-A-Screen
helps keep dried herbs from falling through tray. As small herbs dry, they may y
around inside dehydrator. If this happens, place another screen over drying herbs to
keep them in place.
If owers are to be used in teas, dry them whole. Wash and separate petals, and
remove any tough or discolored parts. When seedpods have dried, their outer
covering may be removed. Rub seeds between palms of your hands while blowing to
remove husks. Place larger seeds on a Clean-A-Screen
is no moisture evident. If seeds are to be used for planting, dry at room temperature
to maintain germination ability.
®
lined tray. Cutting allows dry air to
®
lined tray. This
®
sheet. Dehydrate until there
Testing for Dryness
Herbs are dry when they snap and crumble easily. Stems should be brittle and break
when bent. Seeds should be brittle and usually need additional drying after they are
removed from the seed pods.
To be certain that herbs are sufciently dry, place in an airtight container for several
days. If condensation appears on inside of container, they need further drying.
Packaging
Dark colored jars with airtight lids are ideal for storing herbs. They don’t allow light
in, which tends to fade and weaken herbs. You can use other containers as long
as they exclude air, light and moisture. Air and light result in avor loss; moisture
results in caking and color loss or insect infestation.
Storage
As with other dried foods, dried herbs and seeds should be stored in the coolest
place available, preferably below 60°F (15C), to maintain best avor. Do not crush or
grind until ready to use. Crushing exposes more surfaces to the air, resulting in avor
loss. With proper packaging and good storage conditions, dried herbs, seeds and
spices should keep well for 6 – 12 months.
Using Dried Herbs & Spices
Since herbs and spices are usually 3 to 4 times stronger than their fresh
counterparts, use conservatively. Their taste should be subtle and not overpowering.
The zest of dried herbs is dependent upon storage condition and length of time
stored. Sharpness of avor deteriorates with age. Some herbs, such as mint or basil,
lose their avor more rapidly than others when dried. It may take nearly an equal
volume of some dried herbs to replace the amount of fresh called for in the recipe.
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HERB DRYING GUIDE
Most herbs may be dried in your NESCO®/American Harvest® dehydrator right on the
plant stalk and stem. Seeds and leaves are easily stripped from the plant when dry.
Drying temperature should not exceed 95°F to 105°F (35C to 41C). Do not dry herbs
with fruits and vegetables. Store in glass containers in a cool, dark place to reduce
avor loss. Label clearly before storage because they are difcult to recognize when
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dry. Do not powder leaves until you are ready to use.
Food Preparation Drying Time Uses
Anise Leaves Rinse in cold water, and
pat dry
Anise Seeds Rinse in hot water, pat
dry
Basil Leaves
(break veins,
and stems to aid
drying)
Caraway Clip entire plant. Dip in
Chili Peppers Rinse and dice, pat dry 5-12 hours Powder for
Chives Leaves Chop, rinse in cold
Cilantro Leaves Clip with stems. Rinse in
Coriander Clip entire plant. Dip in
Cumin Seeds Rinse in cold water, pat
Dill Leaves Rinse in cold water, pat
Fennel Rinse in cold water, pat
Garlic Clove Cut in half lengthwise,
Clip leaves 3 to 4 inches
from top of plant just
as rst buds appear, pat
dry
boiling water, pat dry
water, pat dry
cold water, pat dry
boiling water, pat dry
dry
dry
dry
pat dry
1-3 hours Soups, stews,
sauces, vegetable
and fruit salads
2-5 hours Rehydrate, serve in
cream sauce
20-24 hours Italian and
Mediterranean
tomato meat dishes,
salads, soups, sh,
poultry and egg
dishes
2-5 hours Pork, sauerkraut,
rye bread, cheese,
vegetables, cookies
seasoning
20-24 hours Mild onion avor, use
in moist recipes
15-18 hours Mexican, Chinese
and Mediterranean
dishes
2-5 hours Sausage, pickling
spices, Seeds apple,
and pear dishes
2-5 hours Curries and chili
dishes
1-3 hours Salads, vegetables,
potatoes and sh
1-3 hours Salads, soups or
stews
6-12 hours Salt, powder, recipes
Food Preparation Drying Time Uses
Ginger Root Rinse, slice 3/8” or
grate, pat dry
Ginger Leaves Rinse in cold water, pat
dry
Marjoram Leaves Rinse in cold water, pat
dry
Mint Leaves Rinse in cold water, pat
dry
Mustard Seeds Rinse in cold water, pat
dry
Oregano Leaves Rinse in cold water, pat
dry
Parsley Leaves/
stems
Rosemary
Leaves
Sage Leaves/
stems
Tarragon Leaves Rinse in cold water, pat
Thyme Leaves Rinse in cold water, pat
Rehydrating Dried Food
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. Fruits or vegetables may also be rehydrated in liquids other than
water, including fruit juices, cider, vegetable juices, milk, consomme, 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 with 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.
Rinse in cold water, pat
dry.
Rinse in cold water, pat
dry
Rinse in cold water, pat
dry
dry
dry
2-5 hours Meat dishes,
vegetables, cookies
and desserts
1-3 hours Soups
1-3 hours Italian, meat, sh,
egg and poultry
dishes
20-24 hours Sauces, mint jelly
and lamb dishes
2-5 hours Corned beef,
sauerkraut, salad
dressings and
cabbage
15-18 hours Italian, Greek,
Mexican and tomato
dishes
20-24 hours Powder, use leaves
for akes
20-24 hours Barbecue sauces,
poultry, meats, egg
dishes, lamb and
vegetables
20-24 hours Poultry, pork, lamb,
veal and sh dishes
20-24 hours Sauces, salads, sh
and poultry
1-3 hours Meat, sh, poultry
dishes, green beans,
beets, carrots and
potatoes
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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 one 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
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for 1 hour and simmer until tender.
• Pies or llings — 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. Then chop or
blend, depending on use.
RECIPES
BEST BANANA BREAD
Chunks of dried bananas, nuts, and dates make this a delightful breakfast bread.
3/4 cup margarine or butter 2 cups our
1-1/2 cups sugar 1 tsp. baking soda
2 eggs 1/2 tsp. salt
1-1/2 cups mashed ripe banana (4 to 6 medium size)
1/2 cup chopped dried banana 1 tsp. vanilla
1/2 cup chopped pecans 1/2 cup buttermilk
1/2 cup chopped dates 2 Tbsp. brown sugar
Preheat oven to 350°F (175C). Generously grease and our 3 small (3” x 5”) loaf
pans or two medium (3-1/2” x 7-1/2”) loaf pans. Cut parchment paper to t bottoms
and line pans. In a large bowl, cream margarine or butter with sugar. Add eggs and
vanilla. Mash bananas in separate bowl with a fork. Add to margarine/egg mixture.
In a separate bowl, combine our, soda, and salt. Stir until well mixed. Add our to
creamed mixture alternately with 1/2 cup buttermilk, blending just until combined.
Fold in dried banana chunks, pecans, and dates. Pour into prepared pans. Sprinkle
brown sugar over tops of loaves. Bake in preheated oven about 45 minutes, until a
wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Remove
from pan and cool on a cooling rack. Makes 3 small or 2 medium loaves.
Variation: Add dried pineapple instead of dates.
AWESOME BRAN MUFFINS
Make these for breakfast, and pop the extra in your children’s lunch box!
1 cup wheat bran 2-1/2 cups all-purpose our
1 cup boiling water 2-1/2 tsp. baking soda
1/2 cup margarine 1/2 tsp. salt
2 cups buttermilk 2 eggs, beaten
1 cup granulated sugar 1/2 cup chopped walnuts or pecans
1/2 cup brown sugar, rmly packed 2 cups wheat bran
1 cup chopped dried apple, dates, raisins or pineapple.
1/4 cup sugar
Preheat oven to 400°F (205C). Fill 24 mufn pans with mufn liners. Wipe mufn
liners with vegetable oil. In large bowl, pour boiling water over 1 cup bran and
let stand. Add 1/2 cup margarine to bran/boiling water mixture. Stir in buttermilk,
eggs, white and brown sugars and remaining bran. In large bowl, sift together dry
ingredients: all-purpose our, baking soda, and salt. Add chopped dried fruit and stir.
Combine with wet ingredients and stir only until dry ingredients are moist. Mixture
should be lumpy. Spoon into prepared mufn cups. Sprinkle sugar on tops. Bake
at 400°F (205C) for 20 to 25 minutes. Remove from pan and place on rack to cool.
Makes 24 of the best bran mufns you’ve ever tasted!
Variation: Substitute 1 cup oat bran for wheat bran for an oat taste.
HOMEMADE CHILI POWDER
Add to your favorite Mexican recipe or use in ground meat for tacos.
3 ounces dried chilies (mild peppers suchas Anaheim, or a combination of mild and
hot peppers)
1 Tbsp. ground cumin 2 tsp. salt
1 tsp. ground allspice 1 tsp. garlic powder
1 tsp. onion powder 1 tsp. ground oregano
1/2 tsp. ground cloves 1 tsp. ground coriander
Peppers dried in a dehydrator retain their original color and avor. They may either
be dried whole or in halves, skin side down. Hotness and avor will vary with the
chilies
used. Removing the seeds will decrease the hotness. Make sure that peppers are
completely dry and stored in airtight containers. Remove and discard stems and
seeds. Whirl pods in a blender until nely ground. Allow powder to settle. Add
remaining ingredients and whirl briey. Store in an airtight container. Makes 1/2 cup.
HERB MUSTARD
Crush your own dried herbs and add them to any commercially prepared or
homemade mustard for an intriguing taste treat.
1 teaspoon dried herbs, such as Basil, Cilantro, Oregano, or Parsley. Finely crushed.
1/2 Cup mustard
Combine herb(s) of choice with mustard, mix well. Cover and store in refrigerator
until ready to use.
FAVORITE HERB BLEND
Making culinary dried herb blends is almost as gratifying as growing the herbs
themselves.
1 Tbsp. dried Oregano 1 Tbsp. dried Marjoram
1 Tbsp. dried Basil 2 tsp. dried Summer Savory
1 tsp. dried Rosemary 1 tsp. dried Sage
In a glass jar, combine all the herbs together thoroughly. Close the jar with a tight-
tting lid. Use to avor soups, stews, or vegetable dishes.
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BOUQUET GARNI
Thank the French for the term “Bouquet Garni” meaning small bundle of herbs tied
together with string (or contained in cheesecloth bag) that is added during cooking
to avor soups, stews or other savory dishes and then removed before serving.
2 Tbsp. dried Parsley 2 Bay Leaves
1 tsp. dried Rosemary 1 tsp. dried Thyme
1 tsp. dried Tarragon
Cut a piece of cheesecloth into a 4-inch square and place the dried herbs in the
middle of it. Gather the corners and twist them closed. Tie with string, leave enough
at the end to retrieve the bag from the cooking pot.
FRUIT HORS D’ OEUVRES
Serve these savory Hors d’Oeuvres at your next party.
24 pieces halved dried fruit (apricots, peaches, pears, or prunes)
1/8 tsp. paprika 1/3 cup shredded Monterey Jack cheese
3 ounces cream cheese, softened 1/3 cup shredded sharp Cheddar cheese
3 Tbsp. plain yogurt or sour cream 1/4 cup chopped slivered almonds
Dried fruits should be pliable. If too hard, allow to stand in boiling water 5 minutes
to soften. Drain. In small bowl, beat cream cheese until uffy. Stir in sour cream,
paprika, Monterey Jack and Cheddar cheese and chopped almonds. Spoon 1
teaspoon lling into pit cavity of each piece of dried fruit. Garnish with parsley.
Makes 24 appetizers.
FRUIT CARAMEL CORN
1 cup butter or margarine
2 cups brown sugar
1/2 cup light corn syrup
6 cups popped popcorn
2 cups nely chopped dried fruit
(pineapple, apples, raisins, prunes, etc.)
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Melt butter or margarine in large heavy-bottom pot. Stir in brown sugar, syrup, and
salt. Bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from
heat and stir in soda and vanilla. It foams. Pour over popped corn and mix well. Pour
into a shallow 11” x 14” baking pan. Bake in a 250°F (129C) oven for 1 hour, stirring
every 20 minutes. During last 5 minutes, stir in nely chopped dried fruit. Remove
from oven, cool, and break apart. Makes 7 cups caramel corn.
HARVEST GRANOLA
Most often served as a breakfast food, it can also be a snack or an ingredient in
desserts, cookies, or main dishes.
5 cups rolled oats 3/4 cup brown sugar, rmly packed
1/2 cup wheat germ 1/2 cup dried apple, chopped
1/2 cup honey 1/2 cup sesame seeds
1 cup raisins 1/2 cup date crystals
1 cup pecans or almonds, chopped 1/3 cup salad oil
1 tsp. vanilla 3/4 cup margarine, melted
1 tsp. cinnamon
Mix together very well so that all ingredients are distributed evenly. Adding dry
ingredients to wet ingredients makes a crunchier granola. Spread onto a Fruit Roll
sheet. Dry at 145°F until crunchy. Crumble and store in an airtight container.
ENERGY BARS
Grind Together:
1/3 cup carob chips 1 cup slivered almonds
4 cups dried fruit (pliable)(apple, raisin, date, pear, peach, apricot, pineapple)
Mix In:
3/4 cup unsweetened pineapple juice 1/2 tsp. almond extract
1/2 cup honey wheat germ 1 cup carob chips
Mix all ingredients thoroughly. More juice may be needed to allow mixture to stick
together. Put onto Fruit Roll sheet. Dry for approximately 14 hours. Cut into small
squares and place on unlined tray to nish drying. May be coated with melted
chocolate, yogurt coating, or carob to make candy bars. Makes 24 squares.
CUP-OF-VEGETABLE SOUP
This soup cooks in your thermos and is ready to eat by lunch time.
1/3 cup dried vegetable akes (any combo of tomatoes, peas, onions, broccoli,
zucchini, celery, carrots)
1 Tbsp. bulgur wheat 1 Tbsp. small pasta, broken
1/4 tsp. dried parsley 1/4 tsp. dried sweet basil
pinch garlic powder pinch onion powder
salt and pepper to taste 2 cups boiling chicken or beef broth
Place the dried vegetables in a dry blender and whir until the size of akes. Measure
1/3 cup. Save remaining vegetables for another day. Place 1/3 cup aked vegetables
in a pint thermos. Add parsley, basil, garlic powder, onion powder, salt and pepper.
Add bulgur wheat and pasta to thermos. Bring broth to a rolling boil and pour over
dry ingredients. Quickly cover thermos and close securely. Yield: 2 cups.
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FRUIT ROLLS
In a blender, mix all ingredients until pureed. Pour onto Nesco®/American Harvest®
Fruit Roll sheets; dry at 135°F (58C) for 4 to 8 hours, or until leathery and pliable.
Remove from sheets while warm. Let cool and roll in plastic wrap and store as
directed
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ORANGE JULIUS
Refreshing, just like the drink!
1-1/2 cups Applesauce 1 small Apple, peeled, cored and chopped
2 tsp. dried orange, ground 1-1/2 tsp. Vanilla
STRAWBERRY DAIQUIRI
A drop of Rum extract makes it taste like the real thing.
1 quart Strawberries, washed and cored 1/2 Lime, peeled and quartered
2 tsp. Honey
Drop of Rum extract, optional
PINA COLADA
More moist than other roll ups.
1 (20 oz.) can unsweetened pineapple chunks or rings
1 cup Coconut
SWEET TOMATO
Add to spaghetti sauce for a fresh tomato taste.
2 cups Cherry tomatoes 2 Lemon wedges, peeled
2 Tbsp. Honey
STRAWBERRY CREAM CHEESE
A popular fruit roll at parties.
1 quart Strawberries, washed and cored 1/2 cup slivered toasted almonds
1 (8 oz.) pkg. of Cream Cheese
PEANUT BUTTER AND ‘NILA
From ages 2 to 82, it’s the favorite.
1 (8 oz.) carton Banana or Vanilla yogurt 2 Bananas, cut into pieces
1/4 cup Peanuts 2 Tbsp. Honey
TROPICAL
Imagine a Hawaiian sunset while chewing on these!
6 ripe Bananas, peeled and cut into pieces 1 orange, peeled and quartered
PET TREATS
TURKEY & SWEET POTATO TREATS FOR DOGS
This recipe can be served at any time of the year but they make wonderful treats at
Thanksgiving so you can include your dog in the festivities. They are also attractive
treats and packaged with clear cellophane and a ribbon, will make great gifts for
friends with dogs. Makes about 36 treats.
2 cups of turkey, cooked 1 cup water
1 cup sweet potato, cooked until soft 1 Tbsp. molasses
1- 1/2 cups oatmeal, dry, uncooked 3 dozen cranberries, fresh or frozen
Shred or chop the cooked turkey so that it’s in small pieces. Put the turkey and water
into the food processor or blender until a thick paste. There should be no meat
chunks. Add the sweet potato and molasses to the meat and puree until a thick
paste. Pour or spoon the mixture into a large bowl. Add the oatmeal and mix well.
The dough should not be too wet or runny; if it is, add a little more oatmeal. Spoon
the dough onto the dehydrator rack by teaspoonful. Place a cranberry on top of each
treat, pressing it in slightly so that the berry stays on the treat. Leave treats in the
dehydrator for four to ve hours or until thoroughly dry but not crispy.
Store in an airtight container in the refrigerator. Treats will be good for about three
weeks. To give as a gift, place the treats (cranberry side up) on a decorative holiday
paper plate. Wrap in clear or holiday colored cellophane and gather the cellophane
at the top of the plate. Tie the gathered cellophane with a holiday colored ribbon.
Variations: Use fresh or frozen blueberries instead of cranberries. Use cooked
potatoes instead of sweet potatoes.
To give as a gift, place the treats (cranberry side up) on a decorative holiday paper
plate. Wrap in clear or holiday colored cellophane and gather the cellophane at
the top of the plate. Tie the gathered cellophane with a holiday colored ribbon.
Variations: Use fresh or frozen blueberries instead of cranberries. Use cooked
potatoes instead of sweet potatoes.
KEALY’S FAVORITE FOR DOGS
Kealy is a tiny Pomeranian with a uffy, golden coat. Kealy really likes this recipe and
when I have some in my training treats bag, she follows me around, sitting pretty in
front of me, in hopes that I will give her more!
Makes about three dozen treats, depending upon the size of the treats you make.
2 cups chicken, cooked, chopped into small pieces or nely shredded
1/2 cup applesauce, unsweetened, no cinnamon 1/2
1/2 banana
Put all the ingredients in a blender or food processor and puree until a thick paste.
Drop by teaspoonful onto dehydrator racks. (Smaller spoonfuls for small dogs and
larger spoonfuls for bigger dogs) Treats will need 3 to 5 hours in the dehydrator
depending upon the size of the treat. (The outside of the treat will be dry and the
inside soft.) When done, let treats cool on the rack. Store in an airtight container.
Treats should be refrigerated if not fed to the dog within several days. They will
be ne in the refrigerator for a couple of weeks. Excess treats can be frozen. Two
to three treats for a small dog; four to ve for a larger dog. Variations: Any of
cup spinach, fresh, nely chopped
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these substitutions will work just as well in this recipe and your dog will be just as
enthusiastic about it. I grew the spinach, green beans, zucchini and summer squash
in my garden so while making these treats, I just use what is ready to be picked. If
you don’t have a garden, check at your local farmer’s market for what’s fresh.
1. Substitute turkey for the chicken.
2. Substitute green beans, cooked, nely chopped, for the spinach.
3. Substitute grated fresh zucchini for the spinach.
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4. Substitute grated fresh summer squash for the spinach.
TINY SHRIMP TREATS FOR CATS
This very simple recipe was a favorite with many of our taste test cats. Havoc, a
huge, 13 year old Russian Blue, ate this with gusto and he’s usually very picky!
Makes as many treats as there are shrimp in the can; usually at least two dozen.
1 four ounce can small peeled shrimp. 1/3 cup catnip owers, fresh. Open the can
of shrimp and pour out the water the shrimp were packed in. Put the shrimp in a
small bowl. Chop the catnip owers into 1/4 inch pieces. Although some leaves are
ne, discard any stems. Add the owers to the shrimp and mix, taking care not to
break up the shrimp. Some of the owers will stick to the shrimp; others will not and
that’s ne. Put the shrimp and owers onto the dehydrator rack. The shrimp and
owers should remain in the dehydrator for about two hours or until thoroughly dry.
Remove shrimp and owers from the rack and store in an airtight container in the
refrigerator. One or two shrimp and a pinch of owers makes a good treat for most
cats. Variation: If you can’t nd any fresh catnip owers, you can use dehydrated or
dried catnip, just add it to the dehydrated shrimp as you serve your cat a treat
CRUNCHY SALMON CIRCLES FOR CATS
Many cats like crunchy foods; after all, they’re used to hard kibble cat food. These
treats combine the crunchiness they like with a strong salmon taste and smell.
Makes 4 to 5 dozen treats, depending upon how thin you roll the dough.
1 six ounce can of salmon packed in water 1/3 cup water
2 cups oat bran our
Put the salmon, including the water in the can, in the food processor or blender. Puree
until a thick paste. If the mixture is too heavy, add a small amount of water, up to 1/3
cup. But only add as much water as needed to puree the sh. Spoon the paste into a
bowl and add the our, mixing well. The dough will become thick and stiff. If it isn’t,
because you needed to add more water, add a little bit more our until you can form
a ball with the dough. Place the ball of dough onto a oured bread board and roll out
to about ¼ inch thick. Using a round, inch across cookie cutter, cut out the dough
circles and place them on the dehydrator rack. With a sharp, pointed knife, gently score
each circle crosswise both directions so that when done, the cookie can be broken
into four pieces. Leave in the dehydrator for 4 to 5 hours or until the dough circles are
thoroughly dry, crispy and crunchy.
Store in an airtight container in the refrigerator; they will remain good for three
weeks.
DRYING CRAFTS
You’ve all seen a ower so perfect in form, color, and texture that you wish you could
keep it forever. With a dehydrator, it now can become a reality.
Drying Flowers
Preserve garden and natural favorites for attractive dried ower arrangements,
Christmas and holiday decorations, party favors, place cards and corsages. Help your
children dry specimens for their science class. Many lovely owers, foliage, owering
grasses, seedheads, cones, and non-owering plants may be dried simply by placing
on drying trays and drying until no moisture is evident. This is wonderful for those of
us who are too busy to experiment with other techniques, and also for the beginner
who has not attempted preserving owers before. Quite interesting arrangements
can be made with these dried materials. Materials suitable for drying by this method
are bracts, cultivated and wild grasses, seedheads, foliage, and everlasting owers.
Using Desiccant
For owers with petals, leaves, ferns, fungi, and some varieties of mosses, the
best way to preserve them is to use a desiccant powder. A desiccant is a substance
which absorbs moisture. It speeds the drying process, espe cially when used in a
dehydrator, preserving the vibrant colors and delicate structure of the ower. The
longer the drying process, the more colors will fade. Using a desiccant in your
dehydrator will allow owers to dry in a day instead of a week or two. There are
several brands of ower desiccants available from craft stores. They may seem a
little expensive, but can be reused indenitely. Silica gel is the generic name and
absorbs up to 50 percent of its own weight in moisture. Have perfect owers, fresh
and free of moisture. Yellows and blues maintain their color better than reds or
whites.
• Remove stems from owers and insert a short 20-gauge stub wire. (Add a longer
stem when arranging later.)
• Place 1⁄2” desiccant in bottom of containers that are no higher than 3-1⁄4”.
• Place at-faced ower face-down, with petals resting easily on the sand. Rounded
double owers such as roses and daffodils should be dried with their heads
upwards. Flowers which are trumpet or bell-shaped should be laid on their sides.
• Gently sprinkle desiccant between the owers and into every petal and crevice,
with about 1⁄2” desiccant covering top. Do not cover. When desiccant drying is
done outside of the dehydrator, containers should be covered.
• Place containers on the dehydrator tray. Place lid on top of dryer and plug in
dehydrator. Most owers will be totally dry in 24 hours or less.
• To test for dryness, gently scrape back the desiccant and remove one ower. Hold
the ower to your ear and give it a gentle tap. If it is dry, it will sound crisp and
papery.
• Remove remaining owers by carefully pouring off desiccant, letting it fall slowly
through your ngers, catching each ower and carefully removing it by its stem.
Stand preserved owers in a block of ower foam until arranged.
• Store in airtight tins until ready to use. In humid climates, protect loose-petal
owers with a light application of nishing spray to prevent moisture absorption.
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Dried Apple Wreath
Supplies:
• Mod Podge sealer (available in craft supply stores) brush
• 1500 mgs. vitamin C (dissolved in 1 gallon of water or lemon or pineapple juice.)
• 8 or more apples (depending on the size of wreath)
• hot glue gun & glue sticks
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• styrofoam wreath
• grapevines
• straw
• cardboard
• ribbon
• thin wire
• baby’s breath
• cinnamon sticks
Slice apples into 1/8 inch uniform slices. A meat slicer, apple slicer, or potato slicer
results in even slices (do not core apples since the core forms an attractive star
shape when dried). As you slice each apple, immediately place slices in a solution
of pineapple or lemon juice and water (50/50 mix) or vitamin C and water solution.
Soak apples 10 minutes, drain, and place on trays to dry. They will take 4 to 8 hours
to dry. Remove apples when they are leather like with no pockets of moisture, but
before they become crisp.
Secure a hanging device on the back of the styrofoam wreath form. Working a
small area at a time from the outside in, squeeze a line of glue on the outside edge,
place an apple slice, keep repeating, over-lapping the slices slightly for a more full
look. Continue around the outer half of the wreath form, until the row is completed.
Repeat process with the inside row, until there are 2 rows of apples side by side.
When apples are glued in place, seal with Mod Podge on both sides of the wreath,
one side at a time. Add a ribbon bow and any other decorative touches.
Dough Ornaments
This basic recipe is also called “Baker’s Clay.” Once mixed, it has a satiny texture, a
delicious aroma and begs to be touched and shaped. Do not be surprised if everyone
in the family gets involved in making ornaments!
4 cups our 1 cup salt 1-1/2 cups water
Using a dough mixer or by hand, mix our with salt in large mixer bowl. Add water
until dough is a good consistency for kneading. If it is too dry, it will crack. If it’s too
wet, it will be sticky. Knead the dough by pressing and turning it with your hands
until it becomes satiny smooth. It will take ve to ten minutes or more, depending
on the consistency of the dough and how smooth you want your nished objects to
appear. Dough that is insufciently kneaded is difcult to form and may fall apart
during drying and baking. The dough dries out quickly so keep unused dough in a
plastic bag. For smaller projects, mix only half a recipe. Dough is best when used
in about four hours. It may be refrigerated, but results from refrigerated dough are
unpredictable.
Creating Ornaments
Shape objects directly on pieces of aluminum foil. All dough parts must be joined
with water which acts as a glue. If parts are not joined properly, the dough may
separate during baking and split when cooled. Use water sparingly.
To attach thin pieces of dough, adhere them firmly by pushing a toothpick or paper
clip through them in addition to moistening them with water. Large ornaments
should be strengthened with wire. Dough has no strength and requires support for
larger ornaments. If the dough connects in small pieces (head and neck, arms or
legs), insert toothpicks or wires between parts to keep the portions from separating
over time.
Make impressions on dough with a variety of instruments. Impressions hold up best
with a stiffer dough. All kinds of instruments can be used to make impressions to
give texture and design to ornaments. Push dough through a garlic press or grater to
make hair and other decorative effects. Cake decorating tubes with large nozzles can
be used for making designs. Add extra water to soften dough to a good consistency.
Add a hanging device to the top or back of an ornament, before baking and drying,
if it is to be hung. Use Christmas ornament hooks, bent wire, circles from pop-top
drink cans, or paper clips. Push hanging device into dough at top center, close to
the back of the piece. Remember, the final dough shape is the shape which will be
baked. If there are loose pieces or undesirable marks in the dough, they will exist in
the finished product.
Precoloring Dough
Before baking, raw dough can be precolored by adding drops of food coloring,
watercolors, inks, and fabric dyes. Powdered colors should be mixed with the flour
and salt before adding water. Liquid shoe polish or leather dye can also be brushed
on lightly during the first 15 minutes of baking.
Baking and Drying Dough
Dough should be baked for 2 hours at 300°F (150°C) in your oven. Then transfer
to your dehydrator. Dry for an additional 4 to 12 hours until completely dry (until
you become more experienced with drying dough-art in your Nesco®/American
Harvest® dehydrator, it is wise to place a piece of dough, the same size as the
largest /thickest piece of your ornament, to use as a test piece. To test for dryness,
break apart the test piece. It is done when it is completely dry inside). Remove
ornaments when totally dry and cool prior to applying paint.
Painting Dough
Acrylic paints are the most popular and easily applied. They are available in jars,
spray cans, and tubes. They mix easily and dry quickly. If you are adding different
colored layers over one another, use a coat of sealer between them to prevent them
from running or smearing. When painting is complete, dry in your dehydrator for 1 to
2 hours until thoroughly dry.
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