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6
• Ascorbic Acid-Citric Acid Dip: is simply a form of vitamin C. Citric acid is found in all
citrus fruits. These citrus type dips are available through Excalibur, in drug or health food stores
in crystal, powder or tablet form. Soak the prepared produce in a solution of 2 tablespoons of
powder to 1 quart of water for 2 minutes.
• Fruit Juice Dip: Citrus juices, such as pineapple, lemon or lime, may be used as a natural
anti-oxidant. Stir 1 cup of juice into 1 quart of lukewarm water and soak for 10 minutes. Note:
fruit juice is only 1/6 as effective as pure ascorbic acid and may add taste to your food.
• Honey Dip: Honey dips are used quite frequently on fruits to be dried. Many dried
fruits sold in the grocery store or in health food stores have been treated this way. The
honey will make fruit considerably sweeter and will add calories as well. Dissolve
1 cup of sugar in 3 cups of hot water. Allow mixture to cool until lukewarm, and add
1 cup honey. Dip fruits in small batches, remove with a slotted spoon and drain thoroughly
before dehydrating.
When using a dip, follow the specific directions listed above. Then, drain the treated food
and rinse it thoroughly. Blotting off any excess moisture with paper towels before placing
the food in the dehydrator is the final important step. Excess moisture of foods will prolong
the drying cycle.
Blanching
Blanching, as a means of pre-treatment, can be done either in boiling water or by steaming
the foods. This pre-treatment is sometimes referred to as “checking” or “crazing.” You can
use this method most effectively on tough-skinned fruits (sometimes having natural protective
wax coating) such as grapes, plums, cranberries, etc. By boiling fruits in water for 1 to 2
minutes, the skin “cracks” and allows the moisture to more readily escape, thus the drying
time is faster.
• Water Blanch: Fill a large pan over half-full with water. Bring the water to a boil and
stir the food directly into the boiling water. Cover and blanch for approximately
3 minutes. Remove food from the boiling water and place it into ice water to cool. Blot with
a towel to remove excess water before drying.
• Steam Blanching: Using an old fashioned, pan-type steamer, fill the lower portion with
2 inches of water. The perforated upper section is then filled with food. Let the water
rapidly boil approximately four minutes. Remove food from the boiling water and place
it into ice water to cool. Blot with a towel to remove excess water before drying.
• Electric Steamers: Electric steamers are perhaps the best means for blanching. The
electric steamer will aid in the retention of nutrients, bring out the food’s most vivid
color and heighten the natural flavor of the produce. Follow the set guidelines provided
in your electric steamer’s operating manual for blanching individual fruits and vegetables.
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