Loading ...
Loading ...
Loading ...
43
Dehydration & Nuts
Tips for Dehydration & Nuts
Roasting Nuts:
Use pan on 3-inch rack and cook at 350˚F.
Pecan or almond pieces, 3-4 minutes.
Coconut, unsweetened and shredded, 1-2 minutes.
Whole nuts can be roasted in two layers: For example, start one layer
in Liner Pan for 6 minutes and then place another pan, filled with nuts,
on 3-inch rack and continue for another 5 minutes. This doubles the
capacity!
Dehydrating:
Alternate all foods when dehydrating.
Non-stick cooking spray will help avoid sticking. When dehydrating,
keep Dome open slightly to let moisture escape. Remove Dome
promptly once your cycle has completed to ensure that moisture does
not build up.
Adding foods to the 3-inch rack as well can increase amounts made.
You need to alternate racks occasionally for even dehydrating times.
Store all dehydrated foods in air-tight container in cool pantry.
Fruits should be washed (minus bananas) and patted dry.
Rub fresh lemon over apples to avoid browning.
Dehydrating Fruits
Bananas - ¼-inch thick, 150˚F for 4 hours
Pineapple - ¼-inch thick, 120˚F for 8 hours
Apples - ¼-inch thick, 150˚F for 4 hours
Apricots - Pit and halve, 150˚F for 4½ - 5 hours
Strawberries - Cut in half, 150˚F for 2½ - 3 hours
Dehydrating Vegetables
Asparagus - Dehydrate at 120˚F for 4½ hours
Green Beans - Dehydrate at 120˚F for 5½ hours
Mushrooms - Dehydrate at 120˚F for 4 - 5½ hours
Summer squash - Cut ¼-inch slices, dehydrate at 120˚F for 4½ - 5 hours
Tomatoes - Halve and removes seeds, dehydrate at 120˚F for 7½ - 8 hours
Sweet Peppers - Cut into ½-inch long strips, dehydrate at 120˚F for 7 hours
Herbs - Wash and dry. Leave on stems and place on racks. Place herbs on racks
and dehydrate at 120˚F for 1 hour for more delicate herbs like thyme, and cook
for 1½ hours for hardier herbs like rosemary. Place rack over herbs to prevent
herbs from flying around.
Loading ...
Loading ...
Loading ...