Food Storage; Reconstitution - Vita5 Nobel 6 Manual Del Usuario

Dried foods should be allowed to condition before being placed into a storage container.
Generally, let stand for approximately one week in a dry, well ventilated and protected area.
The conditioning time allows for further drying and removes most of the remaining moisture.
Dried foods can be placed into clean, dry, insect resistant containers, preferably glass jars.
Heavy gauge plastic freezer bags can also be used. Remember to eliminate as much air as
possible before sealing the bag. When used properly, vacuum sealers provide the ideal stor-
age method. The less air present, the less potential for the formation of mould.
Dried foods do not need to be reconstituted for consumption. Many people prefer to eat
them in their dried state. If you want to reconstitute your food, here are some basic guide-
lines:
• Soak food in unsalted water for 3-7 minutes and then prepare as usual. If you are
boiling them, use the same water they soaked in to preserve nutrients. If you plan
to soak foods for more than one hour, they should be placed in the refrigerator to
prevent bacterial growth.
• One cup of dried vegetables will reconstitute approximately two cups.
• One cup of dried fruit will reconstitute to about one and a half cups.
• Reconstitution times will vary depending on the thickness of the food and the
water temperature used.
• Warm water will speed up reconstitution but may result in some flavour loss.

Food Storage

Reconstitution

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