Filter
Top Products
PREPARATION OF FRUITS AND VEGETABLESFOR
DRYING
Fruits may or may not be treated with an ascorbic acid solution before drying. However, it will hold its
color better if treated. If a fruit such as apples or bananas has a tendency to darken, dip it in a solution of
I teaspoon ascorbic acid to I quart water. (Ascorbic acid, otherwise known as Vitamin C, can be
purchased at drugstores or markets where freezing supplies are sold) If you prefer, you can brush the
fruit with lemon juice. Some berries, such as blueberries, will dry faster if steamed just long enough to
break the skin. Vegetables, with the exception of onions, garlic, peppers, tomatoes and mushrooms,
should be blanched (see Blanching Guide on page in your Kenmore MICRO/CONVECTION Cookbook)
before dehydration. Drain the blanched vegetables well and put on trays to dry. This blanching will stop
enzymatic action and means that the dried vegetables will be of better quality and will keep longer.
DRYING HERBS
All herbs leaves should be dried on the stem, when possible. There is no special preparation, except if the
herbs are dusty. Then they should be rinsed in cold water and dried well. Drying time will vary with
amount of herbs and moisture. Herbs should be dried at a lower setting than the automatic Dehydration
setting, which is 150 ° F. Dry at 120° F to preserve flavor oils and vitamins. Here'is ap example of how to
program for a lower oven dehydration setting.
TO PROGRAM DEHYDRATION AT 120°F. For I Hour of dehydration.
I. Touch DEHYDRATE TIME.
2. Touch the numbers for "I", "0" and "0".
3. Touch OVEN TEMP/PRE-HEAT.
4. Touch the numbers for "i', "2" and "0".
5. Touch START.
The oven is now set to dehydrate for I hour at 120F degrees. You may adjust the dehydration oven
setting from 100° F to 180° F at any time it is needed.
FRUIT LEATHERS
Fruit leathers are one of the_ most enjoyable things: for snacking you can easily make. They are a
combination of fruits, nuts, and if desired; honey or corn syrup to sweeten slightly. Most fruits have
enough sugar to give enough sweetness to the leather. Try this with fruit leathers. Remove leather from
plastic wrap and spread with soft cream cheese, then roll up and refrigerate. This can then be sliced
crosswise to provide a delicious, wholesome snack, or hors d'oeuvre.
Fruit leathers can be a good way to use up fruit that may be a little too ripe for slicing uniformly or eating
whole. Just use your imagination and use your own combinations of fruits. Not usually suitable, are
grapefruit, lemons, persimmons.
TO PREPARE
Place chunks of fruit in a blender and puree the mixture. The fruit should be ripe. Underripe fruit will not
improve with dehydrating. To yellow or light colored fruit add I tablespoon of lemon or lime juice for each
quart of fruit.
Line tray with plastic warp, tape it to all four sides with masking tape. Use about 2-1/2 cups of puree for a
leather about 18" × 14" × I/4". Pour the puree onto the prepared drying trays. Slightly tilt the tray to
spread mixture evenly. Leave at least a I" border to allow for spreading during drying. Dry until it feels
leather-like and is pliable. There should be no sticky spots in the center.
It is easier to roll the leather while it is still warm. Remove while warm and roll it up. The Dehydration
timing will vary. For best results begin testing for doneness after 4--5 hours. Leathers may take 6 hours.
If you enjoy spices, you can add a pinch of spice or flavoring to the puree. Taste before adding too much.
Spi_es and flavorings tend to concentrate when dried, use sparingly...you can always add more.
While leathers are still quite moist, you might like to sprinkle with shredded coconut, or chopped nuts and
raisins. They will dry onto the leather and provide an attractive garnish as well as good taste.
44