Weston DH11 Manual Del Usuario página 7

DEHYDRATING FRUITS AND VEGETABLES
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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.
How to Protect Color
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Some fruits and potatoes may discolor during the drying process. To protect the
color, follow these steps.
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Prepare a solution of equal parts lemon juice and water.
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Dip pieces into the solution; drain.
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If using a commercial fruit preservative, follow package directions.
C. Determining Dryness
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Many things influence drying time, including moisture content, type and amount
of food, shape and evenness of food slices, air temperature, humidity, and your
personal preference in texture of your food.
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Drying charts are a guideline. Drying times and temperatures vary for different types
of foods; start checking food at the minimum recommended time referenced on the
chart. If the food is not listed on the chart, pick a similar food.
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Combine any remaining food to upper trays for ease of checking doneness.
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Check all trays for doneness at the minimum recommended time on the chart.
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All fruits should be able to bend and be slightly soft but not be tacky, except for
apples and bananas which should be crisp.
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All vegetables should be crisp and easily broken.
(cont.)
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