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PRE-TREATMENT OF FOODS
As with most types of cooking, proper preparation is essential for successful
results. Adhering to a few basic guidelines will greatly increase the quality of
your dried foods and decrease the amount of time necessary to dry them.
Pre-treated foods often taste better and have a better appearance than
non-treated foods. There are several methods to pre-treat food to prevent
oxidation, which will darken apples, pears, peaches and bananas while
drying:
• Remove any pits, skin or cores.
• Shred, slice or dice the food uniformly. Slices should be between 1/4" (0.6
cm) and 3/4" (1.9 cm) thick. Meats should be cut no more than 3/16" (0.5
cm) thick.
• Steam or roast meat to 160˚F (71
measured with a food thermometer before dehydrating.
• The temperature of the Dehydrator must be maintained at 130-140˚F (55-
60
C) throughout the drying process.
o
• Drying fish into jerky requires a lot of attention. It must be cleaned and de-
boned properly and rinsed thoroughly to ensure that all the blood is washed
away. Steam or bake the fish at 200˚F (93
• Soak cut fruit in either lemon or pineapple juice for a few minutes before
placing out on the Dehydrating Trays.
• Use an ascorbic acid mix which can be purchased in most health food
stores or pharmacies. It may come in either powder or tablet form. Dissolve
approximately 2-3 tablespoons into 1 quart (1 liter) of water. Soak the fruit
slices into the solution for 2-3 minutes, then place on the Dehydrating Trays.
• Fruits with a wax coating (figs, peaches, grapes, blueberries, prunes, etc.)
should be dipped in boiling water to remove the wax. This allows moisture to
escape easily when dehydrating.
• Blanching can pre-treat food for dehydrating. Blanching does not destroy
helpful enzymes and helps retain nutrients. There are two ways to blanch
food:
1. WATER BLANCHING: (Water Blanching will leave a cooked
flavor)Use a large pan; fill it half way with water. Bring water to a
boil. Place food directly into boiling water and cover. Remove after
three minutes. Arrange food on the Dehydrating Trays.
2. STEAM BLANCHING: Using steamer pot bring 2-3" (5-7 cm)
of water to a boil in bottom section. Place food in steamer basket
and steam for 3-5 minutes. Remove steamed food and arrange on
Dehydrating Trays.
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C) and poultry to 165˚F (74
o
C) until flaky before dehydrating.
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C) as
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