Manual H.Koenig DSY500 (page 6 of 86) (English, German, Dutch, French, Italian, Spanish)

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Packaing and Storage

Dried foods need to be properly packaged to prevent reabsorption of moisture and

microbial deterioration. Pack food in clean,dry, airtight containers.Glass jars or freezer

containers with tight-fitting lids are good for storage. Resealable plastic freezer bags

are also acceptable.

.Store package dried food in a dry,cool location away from light. Higher temperatures

and exposure to light will shorten the storage time and result in loss of quality and

nutrients.

.Fruit leather/rolls should keep for up to 1 month at room temperature. Vegetables

have about half the storage life as fruit. If food is to be kept longer,then store in a

freezer.

.Package vegetables and fruits in separate storage containers to avoid flavor transfer.

How to Dehydrates Fruit and Fruit Rolls.

Dried fruits and fruit rolls(or leathers) are nutritious and portable snacks. Drying fruit

intensifies the natural sweetness of the fruit because the moisture is removed.

Fruit

Selection and preparation.

Select fruits that are at the peak of the ripeness.Wash fruits to remove dirt and debris.

There are many options when it comes to drying fruit and personal preference shoud

be your guide. Fruits can be sliced,halved, or if small left whole will require the most

drying time.

Slice fruit uniformly and in piece about 1/4 inch thick. Fruits that are left whole ,such

as blueberries,cranberries and grapes, should be dipped in boiling water for 30-60

seconds and then plunged in ice water to crack the skin. This procedure will reduce

the drying time.

Pretreatment

Many fruits will darked quickly once they are peeled and/or cut and will continue to

darken even after the fruit is dried. This is due to the exposure of the natural enzymes

in some fruits to air. There are several pretreatment options to prevent this

discoloration Pretreatment is not necessary but is recommends to prevent

discoloration .Some people may detect a slight flavor change with pretreated fruit.

See the Fruit Drying Guide on page 6 to determine which fruit will benefit from the

pretreatment. You may want to dry the different options and see which you prefer.

Ascorbic acid(Vitamin C)-Ascorbic acid, available in tablet or powdered form, is

available at drugstores. Mix 2 1/2 tablespoons of powder ascorbic acid in 1 quart cold

water. Vitamin C tablet(six 500mg.tablets equal 1 teaspoons ascorbic acid) should be

crushed before mixing with water. Place cut fruit,such as bananas,peaches,apples,or

pears, in mixture and soak for 10 minutes. Remove fruit and drain well before placing

on drying trays.

Ascorbic acid mixture-These commercially available products,such as Mrs. Wages

Fresh Fruit Preserver ,are a combination of ascorbic acid and sugar and are

commonly used for fresh fruits and for canning and freezing Follow the manufacturers’

directions for use of these mixture.

Lemon juice-Mix equal parts lemon juice and cold water. Place cut fruit in solution

and soak for 10 minutes. Remove fruit and drain well before placing on drying trays.

Place piece of fruit on dehydrator trays in a single layer, close together but not

touching or overlapping.Refer to the Fruit Drying Guide on page 6 for suggested

preparation,and the drying times. Dry fruit at 135F or 57C.

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H.Koenig DSY500 Manual

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