Bedienungsanleitung Klarstein Fruit Jerky 8 - 10028436 (Seite 21 von 69) (Deutsch, Englisch, Französisch, Italienisch, Spanisch)

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With the above-named exceptions in mind most remaining vegetables will need to be steamed or

blanched before drying. Many vegetables have enzymes that help the food ripen and leaving these

enzymes active in the food will cause them to continue to bring about changes in the avour and

aroma which can be undesirable. Although untreated vegetables which are dehydrated can still be

good for as long as three to four months, heat-treated vegetables reconstitute in less time, keep

longer, and generally retain more avour when reconstituted.

Steaming

Steaming is the best method of pre-treatment. Place a single layer of chopped or sliced vegetables

in a colander or steam basket. Shredded vegetables can be 1/2 inch deep in the colander or basket.

Set vegetables in a pot above a small amount of boiling water and cover. Water should not touch the

vegetables. Begin timing immediately. When ready to remove, vegetables should be barely tender.

Drop in bowl of cold water to stop cooking and for food to retain its color. Pat dry and spread on

trays to dehydrate..

Blanching

Blanching is recommended for green beans, cauliower, broccoli, asparagus, potatoes and peas.

Since these vegetables are often used in soups or stews, blanching will ensure that they retain a

desirable color. To blanch, place prepared vegetables in a pot of boiling water for 3 to 5 minutes

only. Strain and pat dry and place vegetables in the dehydrator.

Blanching is faster than steaming but many nutrients are lost in the blanching water. lt is not

recommended for chopped or shredded vegetables, which would easily overcook Sodium during

blanching. To blanch sliced vegetables, drop the prepared vegetable into a large pot of boiling water.

Do not add more than 1 cup food per quart of boiling water. Begin timing immediately. For timing

follow standard freezing directions. Timing is approximately one-third to one-half that of steaming

or until vegetables are barely tender.

Fruit Dehydration Tips

Dried fruit is a superb food treat. Try it plain as fruit leather, or in ice cream cobblers and pies. lt’s

hard to imagine a better tasting more nutritious snack than dried fruit. Dried fruit is naturally sweet,

and is inexpensive.

Your food dehydrator makes drying fruit easy. With all fruits it is best to wash them before beginning.

After that, most fruits just need halving, coring or pitting and slicing before placing them in the

dehydrator.

You do not have to pre-treat fruits to get good results, but some fruits, such as apples, pears,

peaches, apricots and bananas tend to darken somewhat with drying or storage beyond six to seven

months. Although still edible when darkened, they tend to not appear as tempting to the palate.

If you don‘t mind the change in color of your dried fruit, there is no need to pre-treat. Fruits like

bananas turn brown without pre-treatment, but at the same time they become very sweet and

bursting with pure banana avour by simply slicing and placing directly into the dehydrator. For

drying times of fruits, refer to the fruit preparation table.

To avoid fruits from darkening, fruit pieces can be dipped in solutions of lemon pineapple, or orange

juice, or ascorbic acid prior to dehydration Dip the fruit in the solution for two minutes. Drain on

paper towels and place in drying trays.

Lemon, Pineapple or Orange Juice

Fresh or bottled lemon, pineapple or orange juices are the best because of their natural sweetness.

Pineapple and orange juice can be used fu 11 strength or diluted to taste. If you use lemon juice,

it is best to dilute it with 1 part juice to 8 parts water and soak the fruit pieces for two minutes. Be

aware that the taste of these juices can overpower the taste of the fruit being dried and may not

always prevent discolouration of food. Experiment with the dilution and soaking times to suit your

taste.

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