Basics of Dehydrating & Storing Fruits and Vegetables (PDF)
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This electronic book is a PDF file that you download to your computer. You have permission to print one copy for your personal use.
This book covers dehydrating fruits and vegetables only and does not include meats, dairy, or specialty items. Both verticle and horizontal air flow dehydrators are discussed. Given that dehydrating food is not an exact science, the focus is on learning the basic principles that can be applied in a variety of situations. The book covers how to dry and store the food including how to prepare and pretreat food for processing, testing for dryness, and how to condition and store the finished product. Readers are encouraged to keep a dehydrating notebook as they work with different foods in order to catalog their learning for ongoing reference. Tables provide drying information on over 50 foods showing how to prepare foods for drying, how long to blanch when necessary, and how to test for dryness. Instructions for making specialty products like fruit leather and vegetable chips are included.
This book covers dehydrating fruits and vegetables only and does not include meats, dairy, or specialty items. Both verticle and horizontal air flow dehydrators are discussed. Given that dehydrating food is not an exact science, the focus is on learning the basic principles that can be applied in a variety of situations. The book covers how to dry and store the food including how to prepare and pretreat food for processing, testing for dryness, and how to condition and store the finished product. Readers are encouraged to keep a dehydrating notebook as they work with different foods in order to catalog their learning for ongoing reference. Tables provide drying information on over 50 foods showing how to prepare foods for drying, how long to blanch when necessary, and how to test for dryness. Instructions for making specialty products like fruit leather and vegetable chips are included.