Bedienungsanleitung Klarstein Fruit Jerky 8 - 10028436 (Seite 25 von 69) (Deutsch, Englisch, Französisch, Italienisch, Spanisch)

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Cool dark and dry are the keys to maintaining the quality of dried food. Shelves near a window may

need to be covered to keep out light. Glass jars or plastic containers should be placed in a paper

bag or in a closed cabinet. Cement walls and oors are often damp and cold.T herefore, dried food

containers should not be placed directly on the oor, or touching a basement or cellar wall as this

can cause condensation in the container. Do not store dried food near items with a strong odour,

such as varnish, paint remover or kerosene.

Length of Storage

Dried fruits and vegetables should not be stored longer than one year. Plan to use all dried meats,

sh, poultry or jerky within a month or two. Label dried foods, and rotate on a rstdried rst-to-

be-used basis. Check dried foods periodically.lf the food seems more moist than when packed,

moisture is getting into the container. Spread food on drying trays and re-dry. Then pack the food in

an airtight container. Mould indicates the food was not properly dried before being stored. Destroy

mouldy food.

Reconstitution

Dehydration is the process of removing moisture from food. Reconstitution is the replacement of

that moisture to bring the food back to its natural state. Although some dried foods such as fruit

are excellent in their dehydrated state, you will often want to reconstitute other dried foods before

eating them. Here are some tips on reconstitution:

Just Add Water

For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution is usually

needed. If the pieces are quite crisp and dry you can try sprinkling with1 Tbs. water per cup of dried

food. For vegetables and fruits to be used in soués, pies, quick breads, doughs or batter, use 2

parts water to 1 part dried food. Extra liquid may be required for proper cooking.

Time for Reconstitution

Chopped and shredded foods reconstitute quickly. Generally, 15 to 30 minutes is sucient. Larger

vegetable or fruit slices, and meat cubes can be reconstituted overnight in water, left in the

refrigerator. Alternately, you can also chose to place in boiling water, remove from stove, and let

stand 2 to 3 hours. Whole pieces of fruit take longest to reconstitute, and are best left to soak

overnight..

Other Reconstitution Hints

If you drain reconstituted foods, save the liquid. This liquid has great nutritional value. Freeze this

liquid for later use in soups, leathers, pies or compotes.

There is no need to reconstitute ahead of time when making soups. Dried vegetables can be

added directly to the soup about one hour before serving.Do not add spices, salt bouillon cubes or

tomato products until vegetables are reconstituted and cooked. These items considerably hinder

rehydration.

Some foods take longer to reconstitute than others. Carrots and beans require more time than

green peas or potatoes. A rule of thumb: those that take the longest to dehydrate will take the

longest to reconstitute.

Try not to use more liquid than necessary for reconstitution because nutrients will be drained away

with the excess water. Place dehydrated food in a container and use just enough water to cover the

food. Add more water later as needed to replace what the food absorbs.

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