Dehydrating
Contents
1. TROUBLESHOOTING GUIDE page 24 TEMPERATURE GUIDE For your convenience a colorful temperature guide has been affixed to your Excalibur unit Following this guide will ensure the use of proper temperatures when drying foods If the heat is too high the food may case harden which means it will feel dry on the outside yet inside it is still moist If the heat is set too low drying time and use of electricity is increased Timing The individual foods listed on pages 8 12 is the approximate amount of time needed to dehydrate each food Drying times however are enormously dependent upon multiple factors These factors include the amount of humidity in the air the moisture content of the food being dried and the method of preparation Humidity Air must be kept in motion Stagnant air will soon take on as much moisture as it can hold and then drying will no longer take place Drying must be a continuous process so the growth of micro organisms is prevented Check with your local weather service to determine the day s humidity level The closer the humidity is to 100 the longer it will take for your food to dry Moisture Content The actual amount of water in the food you are drying is also a major consideration Remember water content of a fruit or vegetable can vary due to growing season rainfall and environmental factors as well as the ripeness of the food Slicing Uniform slicing is the last factor contributing to the le2. prevent over drying Cranberries Same process as berries Pliable 10 12 hours Wash cut out blemishes Figs quarter amp spread one layer Pliable 22 30 hours deep skin side down Wash remove stems amp cut Cremas in half or leave whole skin Pliable 99 30 heurs side down Blanching will reduce drying time by 50 for raw amp living foods use 105 F the drying time is extended FOOD DRYING GUIDE FRUITS Dry best at 135 F 57 C e Q5 Food Preparation Test Time Wash pit and peel Cut into Nectarines 3 8 slices dry skin side Pliable 8 16 hours down Peaches eh sel pee Pliable 8 16 hours desired 1 4 slices Wash remove core peel Pools 1 4 slices or 1 4 the pear lab eso Dou Persimmons Mes i OMONE aD Leathery 11 19 hours 1 4 slices Peel remove fibrous eyes Pineapple and core Cut into 1 4 Pliable 10 18 hours slices or wedges Wash cut in half remove Prune Plums Piane pop me pare io Leathery 8 16 hours expose more surface to the air Rhubarb Wash cut into 1 lengths Leathery 6 10 hours l Wash cut off caps slice Leathery amp Strawberries 1 4 thick Sticky 7 15 hours ala aan Cut off rind cut into wedges Pliable amp us and remove seeds Sticky FOOD DRYING GUIDE VEGETABLES amp 5 Dry Best At 125 F 52 C Food Preparation Test Time Asparagus Wash 4 cut into 1 pieces Brittle 5 6 hours da Wash remove ends cut 1 Greens or EN Brittle 8 12 hours pieces or Fren
3. when meat is bent it should crack but not break Store in air tight container or vacuum sealed bags Creamy Mushroom Soup 1 1 2 cups dried mushrooms 1 2 cup dried onions 2 cups hot beef bouillon 1 4 cup margarine 4 cups milk 1 tsp salt 6 tbsp flour parsley or garnish Saute mushrooms and onions in margarine in a heavy saucepan for 5 minutes stirring occasionally Combine bouillon milk salt amp flour Blend until smooth Add to saut ed mushrooms and onions Cook over low heat until the mixture comes to a boil stirring constantly Garnish with parsley Makes about 8 servings Sweetheart Yogurt Leather Strawberry cherry or raspberry pre stirred yogurt Heart shaped cookie cutter Paraflexx sheets Cover each drying tray to be used with a Paraflexx sheet or plastic wrap Use 1 carton of yogurt per tray With yogurt at room temperature empty cartons onto sheets With a spatula smooth the yogurt into and 8 10 circle Dry at 135 F 57 C for 4 5 hours When dried yogurt will be shiny and non sticky when lightly touched With a heart shaped cookie cutter cut 4 5 hearts out of the cooled piece of yogurt Cover each with plastic wrap and store Potatoes O Brien 2 cups dried chopped potatoes 1 4 cup dried onion Fresh ground black pepper to taste 1 2 cup crumbled bacon optional 1 4 cup chopped dried green onion 1 4 cup dried red peppers 4 tbsp oil salt to taste Rehydrate potatoes onion amp
4. brine curing should be layered with the cure pored over it to cover the top layers Place the container in the refrigerator and marinate for 6 12 hours or preferably overnight Turn the strips over several times to ensure thorough coating e Dehydrating Shake off any excess cure and spread the meat strips in a single layer on the dehydrator trays Dry at 155 F 68 C for approximately 4 6 hours occasionally blotting off any fat droplets that appear on the surface While drying the temperature will go up and down around the set point this is important to dry correctly Your meat will hit 160 if you use the 155 set point on the dial Always test jerky using a cooled piece Properly dried jerky when bent should crack but not break Storage Package cooled jerky in air tight containers such as zip top or vacuum sealed bags For best flavor retention package the jerky into individual serving sizes and store in a cool dark dry place If beads of moisture form on the inside of the storage container the jerky is not dry enough and could mold dry longer Beef Jerky Flank round and sirloin tip cuts are the best to use when making beef jerky Rich in protein beef is also high in phosphorus iron and riboflavin See page 19 whole meal prep Game Jerky Deer bear and elk meat can all be made into jerky Venison makes excellent jerky because it has no marbled fat Flank or round cuts are best for this purpose Before drying gam
5. qualities of the raw living foods Why Excalibur is Superior for Living Foods There are two important elements when dehydrating living foods to preserve the enzymes The first element is the proper control of temperature and the second is the time it takes the food to dehydrate If the temperature is too high the enzymes can be destroyed but if the temperature is too low the food takes longer to dry causing it to spoil or grow bacteria With the Parallexx Horizontal Airflow Drying System and an adjustable thermostat Excalibur Dehydrators are uniquely suited for dehydrating raw foods while retaining the highest food qualities The adjustable thermostat allows you to control the air temperature and the rear mounted fan that creates the Parallexx Horizontal Airflow Drying System provides fast and even drying With these two features Excalibur Dehydrators are able to keep the food temperature low enough to preserve the enzymes while raising the air temperature high enough to dry the food quickly preventing mold and bacteria from growing Most stackable dehydrators are poorly designed with no temperature control or fan to properly circulate the air and they dry from the bottom up requiring frequent rotating of the trays Excalibur adjustable thermostat has been specifically designed to create a proper fluctuation in the air temperature As the air temperature fluctuates up it quickly evaporates moisture from the surface oft
6. the fruit leather will as well Be sure to pour 3 4 to 1 cup of puree on each tray and allow it to spread out Remember the poured puree should be 1 4 thick at the edges If powdered my dried vegetables what could I use them for Powdered onion and garlic of course are favorite seasonings for meats and sauces Powdered tomatoes can be reconstituted into tomato sauce paste catsup juice or soup Powders are easy to make A blender or food processor will give you the finest texture Simply place pieces of dried vegetables into a blender and process Store in air tight bottles or jars As items dry should they be removed to allow better circulation for still moist foods and avoid over drying Yes As foods dry remove them from the trays and package The other still moist pieces should remain in the dehydrator until they are completely dry However if you have sliced your food into uniform pieces and have turned your trays 180 halfway through the cycle your load should be finished at the same time Do you have more detailed information in your book Preserve It Naturally Does it include guidelines or is it just recipes Preserve It Naturally over 250 page book It contains hundreds of color pictures and diagrams The book completely details every aspect of drying from mint leaves to pistachio nuts It has detailed directions for craft ideas instructions for yogurt and cheese making dehydrating grains and even making baby food The
7. MADE IN THE Household Use Only CONTENTS Introduction Safeguards amp Operating Instructions Temperature Guide Timing Cleaning Preparation Pretreatment Dipping Blanching Storage amp Reconstitution Food Drying Guide Fruits Food Drying Guide Vegetables Leathers and Fruit Rolls Fruit Yogurt Vegetables Jerky The Process Dehydrating Storage Beef Game Poultry Fish Jerky Raw amp Living Foods What Are Living Foods Food Temperature vs Air Temperature Enzymes and Temperature How to use your dehydrator for Living Foods Other Dehydrator Uses Herbs and Spices Nuts Raising Bread Pasta Stale Foods Yogurt Cheese Drying Photographs Whole Meal Preparation Year round Dehydration Tips Recipes Questions and Answers Trouble Shooting Guide Warranty Info Helpful Hints amp Tips QO NN O NA Ao F amp F BBW N NS So MO TINTO ES IT EY EI EI a3 X AA a AA I a a lI l3 0 O YY 2 O O O O 0 0 00 0 0 MM DO Y Y Y O Oa AM BR h Bb Y XX DA U O INTRODUCTION Working on a simple premise the Excalibur Dehydrator removes water from food by a continuous circulation of thermostatically controlled warm air A variety of foods from bright golden kernels of farm fresh corn to rings of island sweetened pineapple can be dehydrated Produce however is not the only food commonly preserved in a food dryer Slices of beef chicken fish or even venison can be marinated in a combination of sauces and spices and easily tran
8. Therefore the most even drying possible is attained Re usable non stick sheets should only wiped clean and NOT placed in the dishwasher DO NOT USE harsh chemicals 4 or abrasive materials for cleaning DO NOT immerse any portion of this appliance in water except the trays and poly screens Your dehydrator has been equipped with a removable door This solid door prevents light from fading the colors or withdrawing nutrients from the food as it dries Treat your door carefully to prevent it from getting scratched To clean use a damp sponge or soft cloth only PREPARATION There is really no right or wrong way to prepare your food for drying By following these few guidelines success will be yours Pre treatment Pretreating food is not an essential procedure when using your Excalibur Food Dehydrator There are basically two types of pre treatment dipping and blanching The fast drying times and controlled conditions under which your unit operates dries food before it has a chance to spoil However pretreating will help maintain e Color reduces oxidation of foods such as apples and potatoes keeping them from turning a rust like color e Nutrients helps retain the minimal loss which tends to occur during the drying process Texture the chance for fiber deterioration in the produce is lessened There are basically two types of pre treatment dipping and blanching Dipping Dipping is a treatment used primarily to preve
9. al state or spiced and seasoned 1 Whole unshelled nuts or just the kernels or nutmeats can be dried 2 Spread nuts in a single layer on the drying trays 3 Dryat 115 F 46 C 125 F 52 C Whole nuts should dry in 10 to 14 hours and nut meats should be dry in 8 to 12 hours 4 Store in airtight containers in the refrigerator Note Due to high oil content nut meats may turn rancid if not refrigerated Raising Bread The perfect environment for raising bread exists right inside your dehydrator Remove the trays from the dehydrator set the thermostat at 115 F 46 C and allow the unit to preheat Place a shallow pan of water on the bottom of the dehydrator Insert a tray directly above the water and place the bowl of dough on the tray Cover the dough with a cloth to keep it from drying out Allow the dough 1 2 to one hour of time to rise When it has risen continue with preparation according to your recipe Pasta No need for separate pasta racks Place strips of freshly made pasta in single layers onto your drying trays Dry for 2 to 4 hours at 135 F 57 C Store in airtight packages Recrisping There is no need to throw away crackers chips cookies or cereals that have become stale Recrisp these items by placing them in a single layer on the drying trays and drying them for 1 hour at 145 63 C Yogurt Homemade yogurt is economical and easy when made in your dehydrator Add 1 cup powdered milk to 1 2 gallon low fat milk Sca
10. ces 11 Do not use outdoors 12 Do not place on or near a hot gas or electric burner or in a heated oven 13 Always plug cord into the wall outlet before turning machine on To disconnect turn switch to off before removing plug from wall outlet 14 Do not use appliance for other than intended use 15 Do not remove the ground pin on your power cord 16 Avoid contacting moving parts 17 Clean only sides and bottom don t wipe any electrical components 18 This appliance should not be used by children or persons with reduced physical sensory or mental capabilities or lack of experience and knowledge of using the appliance Only persons who properly understand the safe use of the appliance the hazards involved shall use this appliance Children should only operate the appliance under close supervision and in no case should they play with the appliance Cleaning and user maintenance shall not be made by children without supervision 19 This appliances is not intended to be operated with an external timer or separate remote control system 20 The symbol on the product or its packaging indicates that this product must not be disposed of with your other household waste Instead it is your responsibility to dispose RX of your waste equipment by handing it over to a designated collection point for recycling of waste electrical and electronic equipment The separate collection and recycling of your waste equipment at the time of dispo
11. ch style Wax Remove all but 1 2 of the top scrub thoroughly steam Beets until tender Cool peel amp Leathery 8 12 hours cut 1 4 slice or 1 8 cubes Wash amp trim cut stems Broccoli into 1 4 pieces Dry florets Brittle 10 14 hours whole Cabbage N O Brittle 7 11 hours strips Wash trim tops peel if Carrots desired Cut into 1 8 cubes Leathery 6 10 hours or circles Wash thoroughly separate een stalks cut into 1 4 strips Reale Zn Shuck corn trim silk amp steam until milk is set Cut Corn off from cob amp spread on Brittle 6 10 hours tray stirring several times while drying Cucumber Wash slice 1 8 thick Leathery 4 8 hours Eggplant Wash peel slice 1 4 thick Leathery 4 8 hours for raw amp living foods use 105 F the drying time is extended 10 FOOD DRYING GUIDE VEGETABLES Dry Best At 125 F 52 C a O Food Preparation Test Time Wash thoroughly trim remove tough stems spread over Greens trays so leaves aren t matted Brittle 3 7 hours together For more even drying stir several times Brush off dirt or wipe with damp cloth slice 3 8 slice Mushrooms from cap through stem ends Leathery 3 7 hours Spread in single layer on tray Okra Wash trim slice 1 4 circles Leathery 4 8 hours Remove root top and skin Onions 1 4 slices 1 8 rings or chop Leathery 4 8 hours Dry at 145 F 63 C l Scrub trim and peel if desired Tough Palenips Cut into 3 8 sl
12. corporated into your diet Snacking on banana chips dried seasoned meats and pieces of dried vegetables is a typical habit formed by many owners of Excalibur Food Dehydrators Reconstituting dried foods adds yet another dimension to the versatility of daily food preparation Properly dried foods rehydrate well They return practically to their original size form and appearance If carefully handled they will retain much of the aroma and flavor as well as their minerals and an appreciable amount of the vitamins There are several methods of reconstituting dehydrated food including soaking foods in water or juice placing food in boiling water cooking or using an electric steamer It is important to remember not to add salt sugar or spices during the initial five minutes of reconstitution as these additives hinder the absorption process An Electric Steamer is one of the most efficient and successful means of rehydrating foods The food is placed into the rice bowl and covered with a liquid The circulation of the steam will aid in permeating the food and plumping it back to its original fresh state For best rehydration results follow the guidelines given in your electric steamer s operating manual e Soaking place the pieces in a shallow pan cover with the liquid and allow 1 to 2 hours for the rehydration process to occur If rehydrating overnight place the pan in the refrigerator e Boiling Water To reconstitute vegetables place 1 c
13. dos Apricots Bananas Cantaloupe Cherries Corn Cucumber Figs Green Beans Limes Mangos Nectarines Onions Peaches Peas Peppers Pineapple Plums Summer Squash July Good Buys Apricots Bananas Blueberries Cabbage Cantaloupe Cherries Corn Cucumbers Dill Eggplant Figs Gravenstein Apples Green Beans Nectarines Okra Peaches Peppers Prunes Watermelon August Good Buys Apples Bananas Beets Berries Cabbage Carrots Corn Cucumbers Dill Eggplant Figs Melons Nectarines Peaches Pears Peppers Plums Potatoes Summer Squash Tomatoes September Good Buys Apples Bananas Broccoli Carrots Cauliflower Corn Cucumbers Dill Figs Grapes Greens Melons Okra Onions Pears Peppers Potatoes Summer Squash Tomatoes Yams Ociober Good Buys Apples Bananas Broccoli Grapes Peppers Persimmons Pumpkin Yams November Good Buys Apples Bananas Broccoli Cabbage Cauliflower Cranberries Dates Eggplant Mushrooms Pumpkin Sweet Potatoes December Good Buys Apples Avocados Bananas Grapefruit Lemon Limes Mushrooms Oranges Pears Pineapple Tangerines 20 RECIPES Banana Blush Leather 1 cup strawberries 1 banana Puree fruit in blender Pour onto Paraflexx sheets or plastic wrap and dehydrate at 135 F 57 C until leathery Peachy Pear Leather 1 cup peaches peeled 1 2 cup pears peeled Blend together and sweeten if desire Pour onto Paraflexx sheet
14. e meat should be frozen for 60 days at 0 F 18 C This should kill any disease causing bacteria that may be present To prepare follow instructions for beef jerky Poultry Jerky For something uniquely different try cooked chicken or turkey jerky For this kind of jerky you can use the same cures as you would for meat Since poultry is very fibrous expect your jerky to be somewhat more brittle than its beef counterpart Dry at 155 F 68 C until dehydrated throughout about 4 hours Fish Jerky Dehydrating fish is not a process to treat lightly Fish for jerky must be extremely fresh to prevent spoilage before it can be dried Be on the lookout for the oil content of the fish Fatty or oily fish like tuna spoil rapidly and unlike meat there is no way to simply cut off the fat Dehydrating these types of fish is inadvisable see chart below e Curing Makeupacoldbrineconsistingof3 4cupsaltto 1 1 2quartswaterand placethefishinit to marinate for about 1 2 hour Rinse the fish thoroughly to remove traces of salt then arrange the pieces on a cutting board Coat the fish with a dry cure which may be made up of any combination of salt and seasonings Layer the coated fish in an airtight glass or plastic container Refrigerate for 6 10 hours Remove the fish from the refrigerator and shake off any excess cure Lay the strips on the dehydrator trays so none are touching and dry for approximately 12 14 hours at 155 F 68 C e Testing When yo
15. he food Then as air temperature fluctuates down moisture from the center ofthe food moves to the dryer outer surface This proper fluctuation in temperature also helps to keep the food temperature very constant throughout the entire dehydrating cycle Food Temperature vs Air Temperature During the dehydration process the food temperature is generally 20 to 30 degrees F cooler than the air temperature due to the effects of evaporation As the warm air blows across the food moisture is evaporated from the foods surface creating a cooling effect that keeps the food temperature cooler than the air temperature Keep in mind that the dial settings represent air temperature so the air temperature may be as much as 25 degrees higher Enzymes and Temperature There are many varying opinions among raw foodists concerning the temperature at which enzymes become deactivated The most frequently quoted temperature is 118 F 47 C food temperature based upon the studies of Dr Edward Howell However he also states that the optimal temperatures for enzymes are between 45 7 C and 140 F 60 C and temperatures above 140 F 60 C will destroy allenzymes We have discovered through research and testing that the second of these two statements is more accurate when dehydrating and that enzymes can actually withstand food temperatures into the 140 F 60 C According to Dr John Whitaker a world recognized enzymologist and emeritus professor and Dean of
16. ices Brittle fal Out Shell peas wash and steam Peas only until they indent rinse Brittle Bee with cold water blot dry with paper towel Remove stem seeds and white Peppers section Wash and pat dry Leathery 4 8 hours chop or cut 1 4 strips or rings Leave kernels on cob until Popcorn well dried then remove from Shriveled 4 8 hours cob and dry until shriveled Use new potatoes wash and steam for 4 6 minutes Cut an Brittle or Potatoes French style in 1 4 slices 6 14 hours ag Leathery 1 8 circles or grate 11 FOOD DRYING GUIDE VEGETABLES amp O Dry Best At 125 F 52 C Food Preparation Test Time Cut into pieces remove all seeds Bake or steam until tender scrape pulp from skin and puree in a blender Pour onto Paraflexx sheets or kitchen parchment paper When dry cover with plastic wrap amp roll Pumpkin Leathery 7 11 hours Summer Wash peel if desired cut Squash into1 4 slices Leathery 10 14 hours Wash amp remove stems slice 1 4 Circles amp for cherry Leathery or grape tomatoes slice in half Brittle dry skin side down Tomatoes 5 9 hours Turnips Peel amp cut into 3 8 slices Brittle 8 12 hours Wash amp cut into pieces bake or steam until tender puree pulp in blender pour onto Paraflexx drying sheets Winter Squash Brittle 7 11 hours Wash steam until just tender peel and cut into 1 4 slices Brittle 7 11 hours Yams Zucchini maa o Co
17. in your Excalibur dehydrator Drying Photographs To dry photographs treat and wash as usual Shake or squeegee off the excess liquid and place on the drying trays Dry until no wet spots remain Note Dry only photographs that have been printed on resin water stock Other types will wrinkle unless pressed flat Whole Meal Preparation Outdoor enthusiasts will want to use the dehydrator to prepare whole meals that need only to be rehydrated Dried meats combined with powdered tomato and dried vegetable bits can be mixed with dried pasta and cooked in a kettle over the campfire for a gourmet after hiking dinner A bit of creativity and knowledge of required rehydration time is all that is needed to devise recipes for lightweight and nutritious take along meals 19 YEAR ROUND DEHYDRATION TIPS January Good Buys Avocados Bananas Cabbage Cauliflower Mushrooms Pears Potatoes Turnips and Winter Squash February Good Buys Avocados Bananas Broccoli Cabbage Cauliflower Kumquats Mangos Mushrooms Pears Tangerines Winter Squash March Good Buys Artichokes Asparagus Avocados Bananas Broccoli Grapefruit Kumquats Lettuce Mushrooms Radishes Spinach April Good Buys Asparagus Bananas Cabbage Chicory Escarole Onions Pineapple Radishes Rhubarb Spinach Strawberries May Good Buys Asparagus Bananas Celery Papaya Peas Pineapple Potatoes Strawberries Tomatoes Watercress June Good Buys Avoca
18. ive as pure ascorbic acid and may add taste to your food Honey Dip Honey dips are used quite frequently on fruits to be dried Many dried fruits sold in the grocery store or in health food stores have been treated this way The honey will make fruit considerably sweeter and will add calories as well Dissolve 1 cup of sugar in 3 cups of hot water Allow mixture to cool until lukewarm and add 1 cup honey Dip fruits in small batches remove with a slotted spoon and drain thoroughly before dehydrating When using a dip follow the specific directions listed above Then drain the treated food and rinse it thoroughly Blotting off any excess moisture with paper towels before placing the food in the dehydrator is the final important step Excess moisture of foods will prolong the drying cycle Blanching Blanching as a means of pre treatment can be done either in boiling water or by steaming the foods This pre treatment is sometimes referred to as checking or crazing You can use this method most effectively on tough skinned fruits sometimes having natural protective wax coating such as grapes plums cranberries etc By boiling fruits in water for 1 to 2 minutes the skin cracks and allows the moisture to more readily escape thus the drying time is faster Water Blanch Fill a large pan over half full with water Bring the water to a boil and stir the food directly into the boiling water Cover and blanch for approximatel
19. l ma oe Brittle 7 11 hours into 1 8 slices for chips LEATHERS amp FRUIT ROLLS Leathers are an easy answer to the often heard request of What is there to eat Yogurt leftover fruits or vegetables can be pureed sweetened and spiced and made into a nutritious high energy snack food Spread the pureed produce thinly on Paraflexx sheets or plastic wrap and dehydrate transforming the liquid into a chewy quick energy snack Leathers are so simple to make Select ripe or slightly overripe but not spoiling produce that blends and tastes well together Strawberries and rhubarb or bananas and pineapple make great combinations Wash remove any blemishes stems or pits and peel produce if desired Keep in mind produce skins are highly nutritious Puree the produce in a blender until it is smooth Pour 1 1 2 to 2 cups of puree onto the Paraflexx or plastic wrap covered trays Since the edges tend to dry more rapidly the poured puree should be 1 8 thick at the center and 1 4 thick at the edges Place the prepared puree in the dehydrator with the temperature set at 135 57 C Average drying time for leathers is 4 6 hours When the leather has dried it will be a bit shiny and non sticky to the touch Allow the leather to cool and peel it from the tray Roll it into a tight cylindrical shape A piece of plastic wrap measured to fit the length and width is then tightly wrapped around the leather Fruit Tart fruits such as rh
20. ld for 2 seconds Remove from heat and cool to 115 F 46 C Add 2 tablespoons of non pasteurized plain yogurt to the cooled milk Pour 18 into containers and cover Incubate in the dehydrator at 115 F 46 C for 5 hours Note Use a candy thermometer for best results Do not disturb bump open door or move while yogurt is incubating When finished refrigerate Before serving add flavors or fresh fruit if desired Cheese Cottage cheese got its name from the fact it is so easily made in the home or in the cottage Unripened cheese such as cottage cheese can be made in your Excalibur dehydrator To make this cheese you ll need a gallon of pasteurized milk and either 4 tablespoons of unflavored yogurt 1 2 cup fresh buttermilk or 1 4 tablet of rennet dissolved in 1 2 cup warm water Pour the milk into a crock and warm it to room temperature about 72 F 22 C Mix in the yogurt buttermilk or rennet and cover the crock with cheesecloth Place the crock in the dehydrator and hold the temperature inside at 85 F 29 C and 12 to 18 hours until clabbered Clabbering means that the milk has separated to form thick solid curd and the watery liquid whey When the milk has thickened into curds and little whey lays on the surface the cheese is clabbered Next cut the curd as follows Use a long bladed knife and make all cuts approximately 1 2 apart 1 Holding the knife vertically make straight up and down cuts across the curd 2 N
21. llowing this procedure will cut the lengthy 30 hours drying time in half If you cannot be there to turn the dehydrator down you may set at a lower temperature between 105 F 41 C and 120 F 49 C but keep in mind that the lower the setting the longer it will take to dehydrate OTHER DEHYDRATOR USES Herbs and Spices Herbs and spices are sometimes a neglected part of our cookery Use your Excalibur dehydrator to dry your own freshly grown herbs Buy bulk quantities of fresh herbs and spices dry them and create special teas and seasonings Left over parsley will no longer be wasted as drying herbs and spices require rather simple preparation 1 Trim off any dead or discolored plant parts Wash the leaves and stems in cool water Blot with towel to remove as much water as possible 2 Preheat dehydrator with the thermostat on 95 F 35 C 115 F 46 C Note If herbs take longer than 4 hours turn the temperature to a higher setting Higher humidity areas may require temperature as high as 125 F 52 C to dry herbs and spices properly 3 Spread the plants in a single layer on trays 4 Dry 2 to 4 hours This time can vary greatly 5 Store in airtight containers free from moisture Also keep dried herbs and spices from sunlight Sunlight fades the color and weakens flavoring oils Nuts Nuts provide a concentrated source of protein and many are rich in necessary dietary fats as well Nuts can be dried at home in their natur
22. n experiment a bit to find out what you will like the most Dry at 125 F 52 C JERKY Many recipes are available but it s fun to make up your own concoction You can use virtually any combination of the following ingredients soy Worcestershire tomato or barbecue sauce garlic onion or curry powder seasoned salt or pepper Pick a lean cut of raw meat as free from fat as possible the higher the fat content the shorter the storage life of the jerky The best way to get uniform pieces is with a meat slicer but a sharp knife will do When using a knife partially freezing raw meat will make slicing easier Slice the meat either with or across the grain Jerky cut with the grain will be chewy cut across the grain will be very tender but more brittle Cut into strips 1 wide 3 18 thick and as long as you want Once sliced cut off all visible fat To better preserve your jerky apply either dry or brine cure prior to dehydrating Dry cures are salt and seasoning mixtures rubbed into the meat surfaces Brine cures or marinades combine water with the salt and seasoning Meat is soaked in the brine until the salt is absorbed Qo The Process To dry cure spread the meat strips in a single layer on a cutting board or some other flat surface Sprinkle the curing mixture on both sides of the strips Coat the strips evenly Layer the strips one on top of another in a glass plastic or stoneware container that is sealed tightly Meat for
23. nacks and delicious deserts such as fruit and nut pies and fruit ice cream As you bite into a raw fruit or vegetable you are experiencing the full potential of vitamins minerals and enzymes in one compact package There is no nutritional loss caused by the heat of cooking nor loss of water soluble vitamins and minerals If your produce was organically grown it is free of chemicals color dyes or preservatives One of the most important characteristics of raw foods is they are easier for your body to digest than cooked food The enzymes are what make raw foods easier to digest than cooked foods When food is cooked the enzymes become deactivated by heat During the digestive process the natural food enzymes assist your body s digestive enzymes in breaking down food into digestive proteins By eating more raw foods your body does not have to work as hard to digest the foods which gives your body more vibrant energy in other areas making you feel stronger healthier and happier Dehydration is the best way to preserve the essence of raw fruits and vegetables Dehydrating does not subject foods to the high temperatures associated with cooking or traditional canning methods When raw food is heated to an internal food temperature of 118 F 48 C or higher for an extended period of time its nutritional values begin to deteriorate especially enzymes Canning also leaches out water soluble vitamins and minerals which also depletes the healthy
24. ngs pausing for a moment on each setting Repeat for 40 No heat but fan knob rotations Then with the fan turning stop the rotation of the fan by pressing against the metal mesh screen towards the fan blade until it stops This will make a loud noise this is OK Use your flattened hand never place any object through the square holes in the screen With the fan blade stopped look for glowing if you see glowing immediately let go of the screen you have cleared the points and your unit is fixed If there is no glowing you must replace the fuse Fuses are available on line works The polyscreens are all placed on the bottom or top tray Take out all Polyscreens missing the trays and look inside the dehydrator with sufficient light so you can see them They are there Kitchen accessories are shipped in the dehydrator box with exception of larger items like the apple peeler v slicer jerky gun or cannon They are placed on the side of the dehydrator and may have slid underneath Double check by removing all packaging Paraflexx sheets are the same color as the corrugated box so look closely Accessories are missing Most high quality plastic parts are injection molded A mold is put into a plastic injection molding machine where the plastic is melted and injected under extremely high pressure into the mold Where the plastic enters the mold is called the gate All plastic parts must have a gate Most gates are in an area that is n
25. ngth of the drying cycle Successful drying is only possible if the food you are drying is properly sliced not more than 1 4 thick and spread evenly in a single layer on the drying trays successful drying should be yours TEMPERATURE Temperature The thermostat range is 85 to 155 F The 5 9 tray units without a timer have the on off switch in the thermostat Turn counter clockwise for off Turn thermostat clockwise to desired temperature setting Timer On units with a 26 hour timer the Timer is on the on off switch In order to select timed operation turn knob to desired time setting While timing the knob will indicate remaining time Consult the drying times pages 8 12 for timing information O Cleaning Your machine is easy to clean both inside and out The interior food contact areas and exterior of your Excalibur Food Dehydrator should only be cleaned by wiping with a soft cloth or sponge dampened with warm water and a mild detergent The dehydrator can then be rinsed using a soft cloth or sponge dampened with clear water The trays can be cleaned by hand or simply by placing them in the top rack of the dishwasher The tray s removable Poly screens can be cleaned by soaking them in warm soapy water and then wiping them down with a damp sponge These inserts allow air to fully circulate around the food and the construction of the trays also prevents moisture from being trapped on the underside of the pieces
26. nion in butter until soft Add corn amp water Cover tightly amp cook over medium heat for 5 minutes Remove cover and over high heat boil away most of the liquid Stir in sour cream cheese salsa olives salt amp pepper Heat thoroughly but do not boil Serves 6 22 QUESTIONS amp ANSWERS One side of my drying trays seems to be dried before the other What should I do Because your dehydrator may dry one side faster than the other halfway through the drying cycle you may want to turn the trays 180 This will speed up the dehydration process and will reduce energy consumption My apples and pears have darkened to a rusty brown color while drying Are they safe to eat Yes Fruits that have turned brownish color are safe to eat Many fruits will oxidize during the drying process Oxidation happens when the flesh of the fruit is exposed to air By pretreating fruits oxidation is reduced Why should the edges of my fruit leather be thicker than the center With fruit leathers the edges of the mixture tend to dry first If the edges are the same thickness as the center they will dry too quickly and become brittle My fruit leathers are very thin and brittle Id like to make them like the ones sold commercially How can I do that Juicy fresh fruits such as strawberries can be too runny to create a thick chewy leather like the commercial types By simply adding a banana when pureeing the mixture will become thick and
27. nt fruits or vegetables from oxidizing The following are various pre treatment dips with which you may want to experiment e Sodium Bisulfite When mixed with water sodium bisulfite is a liquid form of sulfur It is the most effective and least expensive anti oxidant Use only a food safe grade of sodium bisulfite that is made especially for dehydration Sodium Bisulfite is available directly through Excalibur If subject to sulfur allergic reactions check with your physician before using Sodium Bisulfite as a dip e Fruits Mix 1 1 2 tablespoons of Sodium Bisulfite in one gallon of water Soak fruit slices for five minutes and halved fruit for fifteen minutes Rinse e Vegetables Recommended for steam blanching only Add 1 teaspoon Sodium Bisulfite to each cup of steaming water and blanch as you would normally This is particularly recommended for vegetables to be stored in excess of three months Ascorbic Acid Citric Acid Dip is simply a form of vitamin C Citric acid is found in all citrusfruits These citrus type dips are available through Excalibur in drug orhealthfood stores in crystal powder or tablet form Soak the prepared produce in a solution of 2 tablespoons of powder to 1 quart of water for 2 minutes Fruit Juice Dip Citrus juices such as pineapple lemon or lime may be used as a natural anti oxidant Stir 1 cup of juice into 1 quart of lukewarm water and soak for 10 minutes Note fruit juice is only 1 6 as effect
28. ot seen The best place for at bottom the gate on the door was the center on the bottom We break the gate off and if necessary file off any sharp edges Due to design constraints this is the best we can do Door seems to be broken or scratched www drying123 com 24 EXCALIBUR S CONVENIENT LIFT OFF DOOR Medium 5 Tray and Large 9 Tray Models To install the door hold it at a slight angle see Fig 1 Place the hooks on the inside top of the door on the ledge at top of dehydrator see View A Be sure there is an even space between the door and the side of dehydrator see Fig 2 and that the bottom of the door does not hit the sides see front and side View B This allows moist air to exit Fig 2 O AD View B 25 DOMESTIC 5 YEAR LIMITED WARRANTY HOME UNITS Excalibur Dehydrators are built to a such a high standard they come with a 5 year limited warranty Since we manufacture the EXCALIBUR here in the U S A we have replacement parts on hand ifa component of your dehydrator is accidentally damaged or needs warranty repair Our 5 year limited warranty covers all plastic and electrical components for one year free of charge For the balance of five years new or rebuilt replacements for factory defective electrical parts will be supplied at no charge Shipping of the electrical parts are the responsibility of the customer We recommend that you properly register your purchase by completing the warranty regis
29. ow slant the knife and make diagonal slices down through the cheese following the cuts of step 1 make the first cut at a 45 angle but gradually straighten the blade so that the last cut is nearly vertical 3 Repeat the process in step 2 only slant the knife in the opposite direction 4 Turn the crock 180 F 82 C and make a final set of vertical cuts to form a crosshatch pattern on the surface This process helps the sour whey drain out Place several inches of water in a large pan set the crock in it and heat to 115 F 46 C Hold the cottage cheese at this temperature for 1 2 hour stirring occasionally Once the time is up line a colander with cheesecloth and pour in the curds and whey Allow the whey to drain off otherwise it will give the cottage cheese a bitter taste To get rid of even more of the sour taste dip the colander in cold water and gently stir the curds to wash away the last traces of the whey Let the curds drain thoroughly If desired add 1 teaspoon salt per pound of cottage cheese and 4 6 tablespoons of cream After refrigeration your cottage cheese will be ready to eat as is or in fruit salads dips cheesecake and casseroles In addition to using your dehydrator to make soft cheeses semi soft and hard cheeses also can be made There are between 700 and 2000 kinds of cheese and instructions for making them would become a book in itself Preserve it Naturally has how to s for making semi soft and hard cheeses
30. pepper letting stand about 20 minutes drain In a skillet over medium heat add oil Cook potatoes onion amp pepper until crisp amp golden brown Add crumbled bacon salt amp pepper Serves 6 1 2 cup serving each 06020206202202062020620202902060202062060060602029020060202902902029029092020202902900602029290620290529902060020292090202060292909202902060202028429092020602060209290060202429202060280202060206020290600208229209206082292020206020602060202022902900620602020 2909202900620290929029292929929909 Summer Salad Topping 3 4 cup dried onion flakes 1 2 cup dried crumbled carrots 1 4 cup dried red peppers 1 4 cup dried green peppers 1 4 cup dried parsley 1 4 cup sunflower seeds 1 2 cup dried tomato flakes 1 2 cup grated parmesan cheese 06 6 9 9 6 0 9 0 0 9 0 9 06 0 9 0 GO 9 9 0 9 9 0 9 O 9 9 O GO 9 0 O0 9 0 9 9 O 9 06 O0 0 9 0 9 0 0 9 0 O 9 06 O 9 0 G0 9 9 O0 0 9 GO 0 9 O0 9 9 0 GO 9 09 O 9 06 9 9 O 9 9 O 0 0 0 0 9 0 9 0 O 9 0 O 9 0 0 9 9 0 0 9 0 0 9 06 9 9 0 9 9 9 6 9 5 Coarsely chop all ingredients in a blender Be sure that all ingredients are thoroughly mixed Refrigerate mixture in glass jar with tight lid To serve sprinkle mixture over salads Aztec Corn 3 4 cup dried onion 1 1 2 cup dried corn rehydrated 1 cup sour cream 1 4 cup mild red salsa 1 4 teaspoon pepper 3 tablespoons butter 1 4 cup water 1 cup shredded Monterey Jack cheese 3 4 teaspoon salt 1 can chopped black olives Saute o
31. re are 275 recipes using home dried fruits vegetables meats and grains for you to try experiment with or use as a guideline while concocting your own 23 TROUBLE SHOOTING GUIDE All Excalibur Dehydrators are checked three times for any electrical or mechanical problems They are shipped in perfect working order If you see any damage to the machine due to rough shipping you must report it to the shipper or dealer you purchased from Excalibur will not be responsible for damage due to shipping Technical support may be contacted at 800 875 4254 or 916 381 4254 from 8am 5pm Mon Fri Pacific Standard Time Problem Answer Test the outlet with another appliance that works Test the Nothing turns ON dehydrator on another outlet that you know has power Due to rough shipping the trays may have been forced into the fan s protective screen Take out the trays and blow on the fan blade to Fan makes a locate where it is rubbing against the screen You may need to turn the rubbing noise fan on and press gently against the screen and listen where the noise increases With a pair of needle nose pliers pull the screen away from the fan blade at point of contact Remove trays and check for any loose wires There may be a piece of dust or shipping debris blocking the tiny electrical points in the thermostat or it may simply be stuck due to rough shipping With the fan running turn the knob back and forth between the highest and lowest setti
32. s or plastic wrap and dehydrate at 135 F 57 C until leathery Persimmon pineapple Leather 1 cup persimmon pulp 1 2 cup crushed pineapple Puree in blender Spread onto Paraflexx sheets or plastic wrap and dehydrate at 135 F 57 C until leathery Spaghetti Sauce Mix 1 tbsp dried onions 1 tbsp dried parsley 3 tsp cornstarch 1 tbsp dried green peppers 1 1 2 tsp dried garlic powder 1 tsp sugar 1 2 tsp dried oregano 1 2 tsp dried basil 1 cup tomato powder 1 4 cup dried sliced mushrooms Mix all ingredients and store in a tightly sealed glass container To prepare sauce add 3 cups of water to mix and simmer until thick Serves 4 Beef Jerky Ole 1 jar of mild salsa 1 package chili seasoning mix 1 tsp oregano powder crushed red pepper 5 lbs lean beef sliced 1 4 thick 6 6 6 6 6 6 0 0 6 0 0 6 0 9 0 6 9 0 O 9 9 0 O 6 9 O0 0 GO 6 0 O 0 9 9 0 0 0 6 9 9 9 G0 9 9 6 O 0 0 0 9 9 GO 0 6 0 0 9 9 0 6 9 09 0 GO 9 9 0 6 9 0 6 O o 0 9 9 6 0 9 69 GO 0 9 9 0 0 9 9 6 O 9 0 0 6 9 9 0 6 6 Remove all visible fat from beef Combine all ingredients except crushed red pepper in a large bowl Place meat into a zip top plastic bag and add marinade Place in refrigerator overnight turning occasionally Place piece of meat in a single layer on the drying trays For extra zest sprinkle crushed red pepper sparingly over the meat Dehydrate meat for 6 10 hours at 155 F 68 C Test for dryness
33. sal will help conserve natural resources and ensure that it is recycled in a manner that protects human health and the environment For more information about where you can drop off your waste for recycling please contact your local authority or where you purchased your product 21 This appliance is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance SAVE THESE INSTRUCTIONS OPERATING INSTRUCTIONS Operating your dehydrator is extremely simple Begin by plugging in your unit Then using both hands to prevent tipping carefully slide trays loaded with food into position Once the trays are in place replace door and set the thermostat to the correct temperature 1 Place the dehydrator on a smooth dry surface 2 Load the trays with food Place the door on machine 3 Plug the power cord into standard 120 volt outlet or 220 240 volt outlet depending upon your voltage Set the thermostat to desired temperature 5 When the food has dehydrated and is dry allow it to cool See pages 8 12 for proper dryness test and approximate drying time Then package in airtight food storage containers gt For door assembly page 25
34. sformed into homemade jerky A carton of yogurt spread over a sheet of Paraflexx or plastic wrap dries and becomes a vividly colored taffy like snack or fruit roll Operating cost for your Excalibur Dehydrator is approximately 3 6 cents per hour Using your dehydrator compared to traditional canning or freezing methods will prove to be well worth your initial low cost investment SAFEGUARDS amp OPERATING INSTRUCTIONS IMPORTANT SAFEGUARDS When using electrical appliances these basic safety precautions should always be followed 1 Read all instructions 2 Do not touch hot surfaces 3 To protect against electrical hazards do not immerse any part of the dehydrator cord or plug in water or other liquid 4 Close supervision is necessary when any appliance is used near children 5 Unplug from outlet when not in use and before cleaning Allow to cool before putting on or 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 Lh carn HOT SURFACE THE DEHYDRATOR DOES GET HOT TO THE TOUCH 10 Do not let cord hang over the edge of the table or counter or touch hot surfa
35. the Food Science and Nutrition department at UC Davis in California most enzymes do not become deactivated until they reach between 140 F 60 C and 158 F 70 C This supports Howell s statement of 140 F 60 C as well as our tests and scientific experiments We have tested food samples for enzymatic activity that were dried at temperatures up to 145 F 63 C and found it to be the same as in the foods dried at lower temperatures Enzymes are also most susceptible to damage by high heat while the food is wet Once a high percentage of the foods moisture has been removed the enzymes become more stable or dormant and can withstand food temperatures higher than 155 F 68 C according to Viktoras Kulvinskas When the food is rehydrated with water or in the digestive track the enzymes become active again and assist your body s enzymes in the digestive process How to use your Dehydrator for Living Foods According to Ann Wigmore and Viktoras Kulvinskas the best way to preserve the living enzymes and overcome the potential of spoilage or bacteria growth is to set the dehydrator on the highest temperature setting for the first two or three hours then turn it down to less than 120 F 49 C for the remaining time During the initial hours the food temperature will not exceed 118 F 47 C because of the high moisture content in the food Neither will the air temperature immediately rise to 145 F 63 C It may take several hours to get up that high Fo
36. ther dried less for a chewier texture Be sure to write down the food and times so you remember what you like Store your Paraflexx sheets in the bottom of the dehydrator This is a great way to protect your sheets when you re not using them They can also double as a drip liner at the bottom of your dehydrator for easy cleaning Cleaning tips for Paraflexx sheets DO NOT SOAK your Paraflexx sheets This will damage them Simply wipe down with a warm soapy cloth Then again with clean water That s it Register your warranty online http www drying123 com Not sure your foods are dry enough Put some of your foods in an air tight bag and check it in a few minutes if you see water droplets in the bag then you need to dry the food more Some small fogging is normal as the food cools off 27 28 29 30 31 s Apr NOURISH LIFE Excalibur 6083 Power Inn Road CA 95824 1 877 368 2797 www drying123 com Find us on Facebook www facebook com ExcaliburDehydrators Household Use Only
37. tration online FACTORY DIRECT EXCLUSIVE Domestic 10 Year Extended Warranty Home Units This warranty is available on Food Dehydrators purchased directly from EXCALIBUR We warranty your EXCALIBUR Food Dehydrator to be free of defects in workmanship or materials for ten years This warranty covers all plastic and electrical components for one year free of charge For the balance of 10 years new or rebuilt replacements for factory defective electrical parts will be supplied at no charge all you have to do is pay the shipping to get the parts to you You can have peace of mind knowing your investment will be taken care of if the need arises International o 1 Year Warranty Parts Only If you have warranty questions please contact Excalibur Customer Service at 800 875 4254 or 916 381 4254 from 8am 5pm Mon Fri Pacific Standard Time 26 HELPFUL HINTS amp TIPS Cut all your items the same thickness If you don t they ll dry at different times A slicer is helpful Do small or Large batches If you are doing a small batch put the remaining empty trays in the dehydrator Your dehydrator is designed to work with all or none of the trays Purchase the Preserve It Naturally Book This book covers everything you need to know about dehydration and how to make the most of your dehydrator Experiment with your drying times Everyone s tastes are different You may like some food dried longer for a crispier texture You may like o
38. u squeeze the fleshy part of a cooled piece of fish between your thumb and forefinger it should never be crumbly or crunchy Finish by smelling and tasting the fish The jerky should have a mildly fishy flavor and aroma Fish jerky should contain 1596 to 2096 water and there should be no visible surface moisture e Storage Store according to beef jerky storing instructions Fish Shellfish Fat Fish Shellfish Fat Catfish 5 2 Rockfish 0 2 Cod 0 5 Salmon 9 3 Croaker 25 Sea Bass 1 6 Flounder 1 4 Sea Herring 2 8 Greenland Turbot 3 9 Sea Trout 3 8 Grouper 1 0 Shark 5 2 Haddock 0 5 Shrimp 1 6 Halibut 4 3 Smelt 2 0 Lake Trout 11 1 Snapper 1 1 Mackeral 9 9 Sole 1 4 Monkfish 1 5 Tuna 5 1 Mullet 6 0 Whitefish 7 2 Ocean Perch 1 4 Whiting 1 3 Pollock 18 Yellow Perch 121 15 Rainbow Trout 6 8 RAW amp LIVING FOODS In 1963 Dr Ann Wigmore and Victoras Kulvinskas founded the Hippocrates Health Institute in Boston MA where they taught their patients about the benefits of a completely raw organic diet Today this raw food lifestyle has evolved into a worldwide movement with Ann and Victoras being recognized as the movement s mother and father What are Living Foods Ann Wigmore Foundation Living foods or raw foods are uncooked free from animal products organic easy to digest rich in enzymes and highly nutritious They include home grown sprouted grains and beans vegetables fruits nuts fermented preparations dehydrated s
39. ubarb and cranberries require sweetening before drying To the fruit puree add from 1 4 to 1 2 cup of honey or sugar The amount of sweetener added is dependent on your personal preference Apple leather can be flavored with ground cinnamon or nutmeg Peanut butter and banana leathers can be made with 4 ripe bananas and 1 cup old fashioned peanut butter Try adding coconut or chopped nuts to the leather for an even more interesting taste and texture Be sure to refrigerate leathers containing nuts as the oil in them may shorten the leathers shelf life Dry at 135 57 C Yogurt Yogurt when spread onto Paraflexx sheets or plastic wrap and dried becomes a vividly colored taffy like snack Make yogurt add flavoring such as pureed strawberries or peppermint extract For best results with commercially made yogurt use pre stirred yogurt Cut the rolled yogurt leathers into 1 2 pieces and re dry the individual bites for 1 hour Re drying the yogurt after it has been cut will help seal the edges and prevent the pieces from sticking in the storage container e Vegetables Vegetables can be steamed until tender pureed and mixed with herbs and spices Tomato puree mixed with Italian herbs can be dried and later rehydrated for use as tomato paste or sauce Gazpacho leathers made from tomato cucumber onion green pepper and herbs is a delicious low calorie treat Carrot leathers can be the base for a cream soup Using your imaginatio
40. up of dried vegetables into 1 cup boiling water Soak for 5 to 20 minutes Prepare according to your recipe To reconstitute fruits place 1 cup of water and 1 cup dried fruit into a pan and simmer until tender e Cooking For vegetable side dishes fruit toppings or compotes use 1 part liquid to 1 part dried food For foods used in souffl s pies and quick breads add 2 parts of liquid to 3 parts dried food When cooking fruits place them into a saucepan with boiling water turn heat to low and simmer 1 to 15 minutes or until tender The following charts are guidelines for the preparation timing and testing of various fruits and vegetables If the humidity level is low on the days you are drying your drying times will be closer to the first amount of hours listed If the humidity is high it will be closer to the second amount of hours listed FOOD DRYING GUIDE FRUITS Dry best at 135 F 57 C amp 5 Food Preparation Test Time Pare core amp cut into 74 slices or rings May be apb ee sprinkled with cinnamon if lee Ja ngu desired Wash cut in half slice and Apricots remove pit Push in backs Pliable 20 28 hours dry skin side down Leathery or Bananas Peel amp cut into 1 8 slices l 6 10 hours Crisp Berries we EEE a Leathery 10 15 hours berries pretreat by crazing Remove stems amp pits Cut in half amp place skin side Cherries down amp sticky on tray Will ada d 13 21 hours l e Sticky be like raisins watch to
41. y 3 minutes Remove food from the boiling water and place it into ice water to cool Blot with a towelto remove excess water before drying Steam Blanching Using an old fashioned pan type steamer fill the lower portion with 2 inches of water The perforated upper section is then filled with food Let the water rapidly boil approximately four minutes Remove food from the boiling water and place it into ice water to cool Blot with a towel to remove excess water before drying Electric Steamers Electric steamers are perhaps the best means for blanching The electric steamer will aid in the retention of nutrients bring out the food s most vivid color and heighten the natural flavor of the produce Follow the set guidelines provided in your electric steamer s operating manual for blanching individual fruits and vegetables STORAGE amp RECONSTITUTION Containers for dried foods should be safe from moisture and insects Glass jars with tightly fitted lids plastic zip lock and vacuum heat sealable bags are recommended storage containers Food safe metal cans such as coffee cans or cookie tins may be used to store individual bags for extra protection Your dried foods should be stored in a cool dark and dry area The ideal temperature for food storage is 50 60 F 10 16 C Storing foods in this manner further protects the flavors and colors of your dried products from fading 3 Reconstitution Dehydrated foods can easily be in
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