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Blanching can also be used:
1. WATER BLANCHING: Use a large pan; fill it half with water. Bring water to a boil. Place food directly into
boiling water and cover. Remove after three minutes. Place 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.
Fruits and Vegetables will rot during the drying operation and in storage unless the produce is pretreated.
Blanching can be used in the pretreatment of vegetables to help preserve it. Pre-treating helps keep flavor
during storage and is easier to cook after drying. To prevent undesired rotting, the fruit may be pretreated by
blanching or by a suitable dipping. Fruits and vegetables may be dipped in the following:
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Lemon or Pineapple Juice. Fruit can be sliced right into the juice. Remove the fruit after a couple of
minutes. Fruits can be dipped in Jell-O powders, lime or orange juice, spices or honey. Sprinkle with
cinnamon or coconut to add more flavor.
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Sodium Bisulfite: Ask pharmacist for food safe (USP) grade only. 1 teaspoon of sodium bisulfite should be
dissolved in a quart of water. Dip the fruit in the solution for 1-2 minutes.
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Table Salt: Mix about 6 tablespoons in a pint of water. Dip for minute or two then dry.
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Water or Steam Blanching: Fruits with tough skins (grapes, prunes and small dark plums, cherries, figs,
and some berries) should be water-blanched to crack the skins. Water inside will evaporate faster during
drying.
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Syrup Blanching: This will help retain the color of fruits while adding a sweet taste.
DEHYDRATING JERKY
To dehydrate strips of meat or ground meat formed into strips.
1. Cut strips of the meat to about 3/16" thick or purchase one of the Omcan Jerky Kits (see Omcan.com).
2. Place the strips on rack evenly.
3. To test jerky, take out 1 strip and check. Adjust drying time accordingly.
DRYING
Drying time varies due to food type, size of pieces, and tray load. Rotate and turning the trays to obtain a more
even drying. Food will dry faster if round vent holes on top of lid are open. Foods should be dry enough to
prevent spoilage. Dried vegetables should be hard and brittle. Dried fruits should be leathery and pliable.
PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to "sweat" or condition for a week after drying to
equalize the moisture among the pieces before placing in long term storage. Place the fruit in a non-aluminum,
non-plastic container and put in a dry, well-ventilated and protected area. Do not let moisture get into the
container. Dried foods should be thoroughly cooled before packing. Package in small amounts. Pack food
without crushing the items. Make sure the container is clean, dry and insect-proof. Glass jars or ziploc freezer
bags are ideal. Metal cans with fitted lids can be used. However, the dried food must be placed in a plastic bag
first. Check stored food about once a month. If mold is found growing on a piece of the dried food, scrape it off
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