Dehydrating Fruits And Vegetables - Weston DH07 Manual De Instrucciones

FOOD SAFETY TIPS
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Marinating meats helps with the flavor and texture of jerky. Do not marinate meat
longer than recipe or package directions call for.
TIP: Post treatment of meat after dehydrating may result in a more desirable jerky texture.
Try each treatment to determine which jerky you like best.
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Visit www.usda.gov for any questions on meat and food safety.
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Never dehydrate meats with fruits and vegetables, due to cross-contamination of foods.
Meats dry at a different temperature from fruits or vegetables.
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All dehydrated foods must be cooled completely before storing.
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For food safety, complete the food drying process. Do not start and stop the process
for longer than 5 minutes. You may pause the process to check on the food's dryness
or to remove dehydrated pieces.
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Label and date all containers of dried foods.

DEHYDRATING FRUITS AND VEGETABLES

A. Food Preparation
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Always wash hands before starting food preparation.
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Wash all fruits and vegetables before preparation.
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Choose fruits and vegetables that are in season for the best flavor.
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Discard any fruits and vegetables that have bruises or mold.
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Cut foods the same thickness, size, or shape before drying to ensure even drying.
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Some foods, like garlic, onions, cauliflower, and broccoli, have a strong smell when
drying.
B. Pretreatment
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Some fruits and vegetables require pretreatment before drying. Blanch or add color
protectors to preserve natural color.
How to Blanch
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Blanching is recommended for some vegetables to help prevent color and flavor
loss during drying and storage. Blanching is used to break the skins on some fruits
to help shorten the drying process.
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Bring a large stockpot filled with cold water to a rolling boil.
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Place cleaned fruits or vegetables in a strainer with a handle.
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Dip strainer into the boiling water for the recommended time.
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Make sure that all the fruits or vegetables are covered with water for even
blanching.
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After blanching is complete, plunge into a large bowl filled with ice water to stop
the blanching process.
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Drain and completely pat dry the fruits or vegetables before dehydrating.
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