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7
STORAGE & RECONSTITUTION
Containers for dried foods should be safe from moisture and insects. Glass jars with tightly
fitted lids, plastic zip-lock and vacuum/heat-sealable bags are recommended storage
containers. Food-safe metal cans, such as coffee cans or cookie tins, may be used to store
individual bags for extra protection.
Your dried foods should be stored in a cool, dark and dry area. The ideal temperature for food
storage is 50º - 60ºF/10º - 16ºC. Storing foods in this manner further protects the flavors and
colors of your dried products from fading.
Reconstitution
Dehydrated foods can easily be incorporated into your diet. Snacking on banana chips, dried
seasoned meats and pieces of dried vegetables is a typical habit formed by many owners of
Excalibur® Food Dehydrators. Reconstituting dried foods adds yet another dimension to the
versatility of daily food preparation.
Properly dried foods rehydrate well. They return practically to their original size, form and
appearance. If carefully handled, they will retain much of the aroma and flavor as well as their
minerals and an appreciable amount of the vitamins. There are several methods of reconstituting
dehydrated food, including soaking foods in water or juice, placing food in boiling water,
cooking, or using an electric steamer. It is important to remember not to add salt, sugar or
spices during the initial five minutes of reconstitution as these additives hinder the absorption
process.
• An Electric Steamer: is one of the most efficient and successful means of rehydrating
foods. The food is placed into the rice bowl, and covered with a liquid. The circulation of the
steam will aid in permeating the food and plumping it back to its original, fresh state. For best
rehydration results, follow the guidelines given in your electric steamer’s operating manual.
• Soaking: place the pieces in a shallow pan, cover with the liquid, and allow 1 to 2 hours
for the rehydration process to occur. If rehydrating overnight, place the pan in the refrigerator.
• Boiling Water: To reconstitute vegetables, place 1 cup of dried vegetables into 1 cup
boiling water. Soak for 5 to 20 minutes. Prepare according to your recipe. To reconstitute
fruits, place 1 cup of water and 1 cup dried fruit into a pan and simmer until tender.
• Cooking: For vegetable side dishes, fruit toppings or compotes, use 1 part liquid to 1 part
dried food. For foods used in soufflés, pies and quick breads, add 2 parts of liquid to 3
parts dried food. When cooking fruits, place them into a saucepan with boiling water, turn
heat to low and simmer 1 to 15 minutes or until tender.
The following charts are guidelines for the preparation, timing and testing of various fruits
and vegetables. If the humidity level is low on the days you are drying, your drying times will
be closer to the first amount of hours listed. If the humidity is high, it will be closer to the
second amount of hours listed.
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