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Fruits
Wash fruits and remove any blemishes. Dry off fruits and slice in equal pieces.
Remove stones from stone fruits like plums, cherries, peaches etc before
drying.
If desired, pre-treat the fruits. Pre-treatment makes fruits look better and
increase the shelf life. Fruits taste better and dry faster. Use pineapple or
lemon juice to prevent browning. Soak fruits for 2 – 3 minutes in the juice
before drying.
Sprinkle fruits with brown sugar, cinnamon or coconut or with honey to give an
interesting flavour. Blanche fruits with natural protective wax coating e.g. figs,
grapes and prunes before drying. Blanching speeds up drying process. Im-
merse fruits in boiling water for 1 – 2 minutes and plunge into ice cold water.
Slice blanched fruits in thin slices.
The mentioned times for dehydrating food are guidelines only. According to
taste, prolong or decrease the time.
Vegetables
Wash vegetables and remove any blemishes. Cut vegetables in equal pieces.
Pre-treat the vegetables to speed up drying process. Vegetables with long
cooking times require steam blanching. Bring a saucepan of water to boil.
Place vegetables in a colander in the saucepan and cover. Blanch vegetables
for 1 – 5 minutes.
Finally cool down vegetables in ice water, drain and dry off before drying.
Herbs
Wash herbs and remove any blemishes. Use also stems or leaves.
Evenly spread herbs on the racks. Do not put one upon the other. Many herbs
can be dried with stems.
Do not store herbs in paper bags as the oil will be absorbed by the paper.
Flowers
Wash flowers and remove any blemishes.
Use young flowers as full bloom flowers tent to loose their petals. Use also
petals.
Evenly spread flowers and the petals on the racks. Do not put one upon the
other. You can also dry some flowers with their stems.
Drying
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