Nesco Food Saver Food Dehydrator User Manual

Food Dehydrator &

Jerky Maker

Care/Use &

Recipe Guide

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Important Safeguards

—This product is designed for household use only—

When using electrical appliances, basic safety precautions should always be

followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces.

3. To protect against electrical hazards, do not immerse power unit or any part

of the dehydrator cord or plug, in water or any other liquid.*

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. Allow the unit to

cool before putting on and taking off parts.

6. Do not operate any appliance with a damaged cord or plug, or after the

appliance malfunctions, or has been damaged in any manner. Return appliance

to the nearest authorized service facility for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by the appliance manufac-

turer may cause hazards.

8. Sharp utensils should not be used inside the dehydrator.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces.

10. Do not use outdoors. Always dehydrate indoors on a flat surface to allow

sufficient air flow. Never place base on carpet, towel, newspaper, etc., which

can block air flow to the bottom of base and cause failure. Never cover entire

unit with anything, as that will cause failure. The dehydrator needs an open,

breathable space to function properly.

11. Do not place on or near a hot gas or electrical burner, or in heated oven.

12. Do not use this appliance for other than its intended use.

*The power unit is located in the base piece on the FD-50, FD-50T, FD-1000 and FD-1010. On

the FD-60, the power unit is located in the top piece.

Save These Instructions

NOTE: This appliance has a polarized plug (one blade is wider than the other).

As a safety feature, this plug will fit on a polarized outlet only one way. If the

plug does not fit fully in the outlet, reverse the plug. If it still does not fit,

contact a qualified electrician. Do not attempt to defeat this safety feature.

Short Cord Instructions — a short power supply cord is provided to reduce

the risk resulting from becoming entangled in or tripping over a longer cord.

Extension cords may be used if care is exercised in their use. If an extension

cord is used, the marked electrical rating of the cord should be at least as great

as the electrical rating of the appliance. The longer cord should be arranged

so that it will not drape over the table top where it can be pulled on by

children or tripped over unintentionally.

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Product Information — FD-50/FD-50T Snackmaster^®Pro^®

The Snackmaster Pro dehydrator is perfect for amateurs and professionals who

want to make their own natural snacks,

including fruit rolls, dried fruits, and

beef jerky. The Snackmaster Pro comes

with four trays and is expandable to

12 trays (with additional Add-A-Tray

accessories) for up to 10 sq. feet of

drying space. The quiet 2,100 rpm

motor and 500 watts dries items

quickly. The adjustable thermostat

(95° - 155°F) provides the flexibility to

dry all types of fruits, vegetables, herbs,

even cured meat.

Adjustable thermostat

As s e mbling Your NESCO^®Ame rican Harve s t^®

Snackmas te r Pro^®

Before using your dehydrator for the first time, wash the trays in warm soapy

water. Caution: Do not put base power unit in water. Wipe the top and base

power unit with a damp cloth.

• Set the base power unit on a sturdy countertop or table.

• Stack trays on base power unit.

• Place the lid on the top tray.

• Locate the temperature control knob.

• Plug cord into electrical outlet and you’re ready to dehydrate!

Dehydrator Cover

Clean-A-Screen® (1 included)

Fruit Roll Sheet (1 included)

Tray (4 included – can be expanded

up to 12 trays)

Base Power Unit Cover (non-removable)

Base Power Unit

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FD-50/FD-50T Product Information (continued)

Use and Care

Trays

Your dehydrator trays are easy to clean. Simply soak the trays in warm water with a

mild detergent for several minutes. A soft-bristle brush will loosen food particles

that resist softening by soaking. Don’t clean trays with any metal objects or scour-

ing pads as they tend to damage the surface of the trays. Trays can be washed on

the top rack of your dishwasher if you remove them before the drying cycle.

Caution: Remove trays before the beginning of the drying cycle of your dish-

washer.

Cover

The cover for the Snackmaster can be washed in warm soapy water or wiped clean

with a soft cloth or sponge. Wash top after it has been removed from the rest of the

machine. Don’t use scouring pads, abrasive cleaners, or sharp utensils. Do not

wash the cover in the dishwasher.

Base Power Unit

Caution: Be sure the unit is unplugged before cleaning the base power unit.

Use a damp cloth or towel to remove dried food particles from the base power unit.

Avoid dripping any liquid into electrical parts. CAUTION: DO NOT IMMERSE IN

WATER. Don’t use scouring pads, abrasive cleaners, or sharp utensils. Do NOT

remove the base power unit cover!

Precautions

Follow these safety rules when dehydrating food:

• When drying liquids, sauces, or purées, use a Fruit Roll Sheet, available from

NESCO^®American Harvest.

• When drying jerky, place a fruit roll sheet on the bottom tray. The Fruit Roll

Sheet will catch drips and make cleaning easier.

• Wash hands thoroughly prior to handling food.

• Clean all utensils and containers with a mild solution of detergent, bleach and

water before using.

• Make sure all counter surfaces and cutting boards are thoroughly cleaned in the

manner above before using. Wooden or plastic cutting boards should be thor-

oughly disinfected.

• Keep foods in the refrigerator before preparing for drying. Store dried foods in

refrigerator or freezer.

• After opening sealed containers of dried food, use food as soon as possible.

• Store opened containers of dried food tightly sealed in the refrigerator to main-

tain freshness and quality.

• Do not spray vegetable oil directly onto the surface of the trays.

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Product Information — FD-60 Snackmaster^®Express^™

The Snackmaster Express dehydrator is perfect for amateurs and professional who

want to make their own natural snacks,

including fruit rolls, dried fruits, and

Adjustable thermostat

beef jerky. The Snackmaster Express

comes with four trays and is expandable

to 12 trays (with additional Add-A-

™

Tray accessories) for up to 10 sq. feet

of drying space. The quiet 2,100 rpm

motor and 500 watts dries items quick-

ly. The adjustable thermostat (95° -

155°F) provides the flexibility to dry all

types of fruits, vegetables, herbs, even

cured meat.

Moisture tray

As s e mbling Your NESCO^®Ame rican Harve s t^®

Snackmas te r^®Expre s s ^™

Before using your dehydrator for the first time, wash the trays in warm soapy

water. Caution: Do not put top mounted power unit in water. Wipe the top

mounted power unit with a damp cloth.

• Set the base on a sturdy countertop or table.

• Stack trays on base.

• Place the top mounted power unit on the top tray.

• Locate the temperature control knob.

• Plug cord into electrical outlet and you’re ready to dehydrate!

Cover With Top Mounted Power Unit

Clean-A-Screen® (not included with this

model — may be purchased separately)

Fruit Roll Sheet (1 included)

Tray (4 included – can be expanded up to

12 trays)

Base

Removable Moisture Tray

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FD-60 Product Information (continued)

Use and Care

Trays

Your dehydrator trays are easy to clean. Simply soak the trays in warm water with

a mild detergent for several minutes. A soft-bristle brush will loosen food particles

that resist softening by soaking. Don’t clean trays with any metal objects or scour-

ing pads as they tend to damage the surface of the trays. Trays can be washed on

the top rack of your dishwasher if you remove them before the drying cycle.

Caution: Remove trays before the beginning of the drying cycle of your

dishwasher.

Base and Moisture Tray

The base and removable moisture tray for the Snackmaster Express can be washed

in warm soapy water or wiped clean with a soft cloth or sponge. Wash both after

they have been removed from the rest of the machine. Don’t use scouring pads,

abrasive cleaners, or sharp utensils. Do not wash the base and removeable

moisture tray in the dishwasher.

Top Mounted Power Unit

Caution: Be sure the unit is unplugged before cleaning the top mounted power

unit. Use a damp cloth or towel to remove dried food particles from the top

mounted power unit of the dehydrator. Avoid dripping any liquid into electrical

parts. CAUTION: DO NOT IMMERSE IN WATER. Don’t use scouring pads, abra-

sive cleaners, or sharp utensils. Do NOT disassemble any part of the power unit.

Pre cautions

Follow these safety rules when dehydrating food:

• When drying liquids, sauces, or purées, use a Fruit Roll Sheet, available from

NESCO^®American Harvest.

• When drying jerky, place a fruit roll sheet on the base. The Fruit Roll Sheet will

catch drips and make cleaning easier.

• Wash hands thoroughly prior to handling food.

• Clean all utensils and containers with a mild solution of detergent, bleach and

water before using.

• Make sure all counter surfaces and cutting boards are thoroughly cleaned in the

manner above before using. Wooden or plastic cutting boards should be thor-

oughly disinfected.

• Keep foods in the refrigerator before preparing for drying. Store dried foods in

refrigerator or freezer.

• After opening sealed containers of dried food, use food as soon as possible.

• Store opened containers of dried food tightly sealed in the refrigerator to main-

tain freshness and quality.

• Do not spray vegetable oil directly onto the surface of the trays.

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Product Information — FD-1000/FD-1010 Gardenmaster^®

The Gardenmaster dehydrator is the ultimate garden preserver. It is ideal for

people who dry produce, flowers, herbs,

and spices on a regular basis. The

Gardenmaster dehydrator comes with

four trays and is expandable up to

30 trays with Add-A-Tray® accessories.

Each tray holds up to one square foot

of produce — you can dry up to 30

square feet of garden items, fruits,

herbs, spices, and crafts simultaneously

with Add-A-Tray accessories! The

Gardenmaster has a 2,400 rpm motor

and 1,000 watts for faster drying.

It also has an adjustable thermostat

(95° - 155°F) for more precise drying.

On/Off

Switch

Adjustable thermostat

As s e mbling Your NESCO^®Ame rican Harve s t^®

Garde nmas te r^®

Before using your dehydrator for the first time, wash the trays in warm soapy

water. Caution: Do not put base power unit in water. Wipe the top and base

power unit with a damp cloth.

• Set the base power unit on a sturdy countertop or table.

• Stack trays on base power unit.

• Place the lid on the top tray.

• Locate the temperature control knob and the on/off switch.

• Plug cord into electrical outlet and you’re ready to dehydrate!

Dehydrator Cover

Clean-A-Screen® (1 included)

Fruit Roll Sheet (1 included)

Tray (4 included – can be expanded

up to 30 trays)

Base Power Unit Cover (non-removable)

Base Power Unit

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FD-1000/FD-1010 Product Information (continued)

Use and Care

Trays

Your dehydrator trays are easy to clean. Simply soak the trays in warm water with a

mild detergent for several minutes. A soft-bristle brush will loosen food particles

that resist softening by soaking. Don’t clean trays with any metal objects or scour-

ing pads as they tend to damage the surface of the trays. Trays can be washed on

the top rack of your dishwasher if you remove them before the drying cycle.

Caution: Remove trays before the beginning of the drying cycle of your dish-

washer.

Cover

Do not submerge the cover of the Gardenmaster dehydrator in water. Wipe clean

with a soft cloth or sponge. Don’t use scouring pads, abrasive cleaners, or sharp

utensils. Do not wash the cover in the dishwasher.

Base Power Unit

Caution: Be sure the unit is unplugged before cleaning the base power unit.

Use a damp cloth or towel to remove dried food particles from the base power unit

of the dehydrator. Avoid dripping any liquid into electrical parts. CAUTION: DO

NOT IMMERSE IN WATER. Don’t use scouring pads, abrasive cleaners, or sharp

utensils. Do NOT remove the base power unit cover.

Precautions

Follow these safety rules when dehydrating food:

• When drying liquids, sauces, or purées, use a Fruit Roll Sheet, available from

NESCO^®American Harvest.

• When drying jerky, place a fruit roll sheet on the base. The Fruit Roll Sheet will

catch drips and make cleaning easier.

• Wash hands thoroughly prior to handling food.

• Clean all utensils and containers with a mild solution of detergent, bleach and

water before using.

• Make sure all counter surfaces and cutting boards are thoroughly cleaned in the

manner above before using. Wooden or plastic cutting boards should be thor-

oughly disinfected.

• Keep foods in the refrigerator before preparing for drying. Store dried foods in

refrigerator or freezer.

• After opening sealed containers of dried food, use food as soon as possible.

• Store opened containers of dried food tightly sealed in the refrigerator to main-

tain freshness and quality.

• Do not spray vegetable oil directly onto the surface of the trays.

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General

Drying

Guidelines

here are no absolutes and quite a • Do not add fresh produce to a partial-

few variables in food dehydration.

ly dried batch. It will slow the rate of

drying for both products. It is possible

however, to combine partially dried

foods on to fewer trays.

TThe only way to become proficient

is to dry, dry, and dry some more!

Certain varieties of produce, the humid-

ity in the air, and even methods of food

handling make a difference in the drying • Many people have more than one

time and quality of dried product.

NESCO American Harvest dehydra-

tor. If you have two, it’s easy to com-

bine a load from both dehydrators

after a few hours and start a new

batch in your second dehydrator

using the remaining trays.

• Experiment with different drying tem-

peratures, thicknesses of produce, pre-

treatment versus no pre-treatment and

different rehydration methods. You

will determine what works best for

your particular needs and preferences.

Se le cting food to dry

Select the best quality produce at the

peak of ripeness and flavor. Wash

carefully to remove debris, dust, and

insects. Cut away any bruised or

damaged sections.

• To save nutrients and produce a

quality product, it is necessary to

work fast preparing foods to dry.

When placed in your dehydrator,

they need to dry continuously at the

recommended temperatures and

times. Do not turn off your dehydra-

tor and leave partially dried foods

sitting on the trays. The food may

spoil or develop off flavors.

Loading Trays

Lay food pieces evenly on trays. Don’t

overlap food pieces as this will inhibit

drying. As each tray is loaded, place it

on the dehydrator to begin drying.

• Spread all foods evenly to dry in

single layers. If slices overlap, the

areas that are overlapping will take

twice as long to dry.

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to a minimum during the first stages of

drying when they tend to multiply.

Nuts and seeds are high in oil, and if

higher temperatures are used, they will

tend to become rancid, developing off

flavors. The best drying temperature

for them is from 90° to 100°F (30° to

40°C).

Drying Time

Because of the unique design of the

patented Converga-Flow system of

your NESCO American Harvest dehy-

drator, you’ll be surprised at how quick-

ly most foods dry.

Drying times may vary, depending on

the type and amount of food, thickness

and evenness of the slices, percentage

of water in the food, humidity, tempera-

ture of air, altitude and the model of

Herbs and spices are most flavorful

when they first open and should be

harvested while very fresh, before they

begin to blossom. Because the aromatic

oils are very sensitive, temperatures

should be 90° to 100°F (30° to 40°C)

for drying. Herbs generally dry in an

hour or two. Take care not to load

trays too heavily as this will prolong the

drying time.

NESCO American Harvest® dehydra-

tor you are using. Drying times may

also vary greatly from one area of the

country to another and from day to day,

depending on the climactic conditions.

Keep records to help you predict

future drying times for specific foods.

Dried flowers, herbs and spices used

for potpourri should be dried at temper-

atures ranging from 90° to 100°F (30°

to 40°C.). These low temperatures

maintain aroma and colors.

Drying Te mpe rature

Foods dried in the NESCO^®American

Harvest Gardenmaster dehydrator gen-

erally dry more quickly than in other

models. Fruits, fruit rolls, and vegeta-

bles should be dried at 130° to 140°F

(55° to 60°C). By drying foods in this

temperature range you will minimize

the loss of heat-sensitive vitamins A and

C. Because, all foods sweat when they

first begin to dry, the temperature may

be set higher than 140°F (60°C) during

the first couple of hours of drying. The

actual temperature of the food will

remain 15° to 20°F (6° to 8°C) lower

than the air temperature for the first

couple of hours.

Use these guidelines for the foundation

of your dehydrating techniques. Expand

on them as you gain skill and confi-

dence with experience.

Te s ting for Dryne s s

Food must be carefully monitored near

the end of the dehydration process to

prevent overdrying. Overdried foods

lose quality in texture, nutrition and

taste. To test for dryness, remove a piece

of food, allow it to cool, and feel with

your fingers to determine dryness:

• Fruits should be pliable and leathery

with no pockets of moisture. To check

if fruit is dry, tear a piece in half and

watch for moisture beads along the

tear. If there aren’t any, it is sufficient-

ly dry for long term storage.

Meats and fish should be dried on the

highest temperature setting of your

dehydrator. Since meats and fish do not

contain vitamins A or C, these higher

temperatures do not affect nutritional

value. These temperatures also keep

bacteria and other spoilage micro-

organisms, common to meats and fish,

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• Fruit rolls should be leathery

with no sticky spots.

• Jerky should be tough but not brittle.

• Dried fish should be tough. If the fish

Plastic freezer bags can be used. Plastic

storage bags not labeled for use in the

freezer generally are not airtight nor

moisture-proof and should not be used

is high in fat, it may appear moist due to store dried foods.

to the high oil content.

• Vegetables should be tough or crisp.

Since most packaging materials are

transparent, store packaged dried foods

in a plastic or metal container which

will not allow the light to penetrate. Do

not store fruits and vegetables together

in the same storage container because

flavor and moisture may transfer.

Packaging

Some pieces may dry in a shorter time

than others and should be removed and

placed in an airtight container while

allowing the rest of the pieces to remain

in the dehydrator until sufficiently dry.

Fruit rolls are best if removed while still

warm. Wrap in plastic wrap and place

in airtight moisture-proof containers for

storage.

Package all dried foods promptly to

prevent contamination by insects and

to prevent stickiness and rehydration

caused by humidity. Store dried foods

in airtight, moisture proof containers.

Onions and tomatoes are especially

prone to absorb moisture from the air

and should be packaged immediately

after removing from the dehydrator.

Home vacuum packaging devices are

ideal for packaging dried foods. They

extend the shelf life of dried foods 3 to

4 times. Home vacuum packaging can

be done in bags or glass jars. Manu-

facturers’ bags, designed for use in

home vacuum-packaging, are moisture

proof and airtight. Glass jars are vacu-

um sealed using a lid with a rubber

gasket. Only glass jars which have been

tempered for canning should be used.

Other storage jars may explode under

the pressure of vacuum packaging. Be

sure to follow the manufacturers’

instructions.

If foods are insufficiently dried, or are

exposed to moisture from faulty packag-

ing, they can lose quality and nutrition,

and can even mold during storage.

Labe ling

All dehydrated foods should be labeled

with the name of the product, date

dried, and quantity or weight. Clear

labeling allows you to rotate foods so

that you minimize waste and nutrient

loss.

Bag sealers can also be used to package

dehydrated foods. Bag sealers do not

remove air within the package, but the

bags are moisture-proof and airtight.

Squeeze the pouch tightly against the

food to remove as much air as possible

before sealing.

Storage

The storage area should be cool, dry,

and as dark as possible. The darker and

cooler the storage area, the longer the

dried foods will last with good quality

and nutritive value. For every 18°F

(10°C) drop in storage temperature, the

shelf life of dehydrated foods increases

3 to 4 times.

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The ideal storage temperature for

dehydrated food is 60°F (15°C) to

below freezing. The ideal storage place

is your freezer or refrigerator, particu-

larly for storing low acid foods such as

meats, fish, and vegetables.

Fruits or vegetables may also be rehy-

drated in liquids other than water,

including fruit juices, cider, vegetable

juices, milk, consommé, etc. Refrigerate

these foods while they are soaking to

reduce any risk of spoilage.

All fruits dried with skins intact should

be packaged and frozen for a minimum

Do not add seasonings, especially salt or

sugar during rehydration because they

of 48 hours to prevent any possibility of slow the rehydration process.

insect infestation.

Cooking Drie d Food

Re cord Ke e ping

After rehydrating food, cook it as you

would normally. If foods are cooked

before they are fully rehydrated, they

will cook in a shriveled state and will

not be plump. Most fruits and vegeta-

bles will rehydrate to about 80% of their

fresh state. Consequently they are a

little more chewy than a fresh or

frozen fruit or vegetable, even when

rehydrated.

Recording the following information

can be helpful in improving your dehy-

drating techniques and determining

quantities of food to dry each season.

• Date dried

• Quantity dried, including weight

of produce before and after drying

• Drying time, temperature, and

humidity

• Packaging: size of containers and

packaging materials used

• Storage temperature

Dried food used in cooking will absorb

additional liquid, so adjust the recipe

accordingly by adding more water:

• Vegetables – add 1 additional cup of

water for one cup dried food.

• Length of storage time before use

By labeling storage containers with

the contents and date dried, you can

keep track of your supply, rotate as

needed and avoid mix-ups.

• Stewed fruits – add 2 additional cups

of water for each cup of fruit, allow to

stand for 1 hour, and simmer until

tender.

• Pies or fillings – use 1 additional cup

of water per 1 cup of fruit – less, if

you desire a thicker consistency.

Re hydrating Drie d Food

Eat dehydrated foods dry or rehydrate

for use in recipes. Rehydrate by

placing dried foods in a container (with

enough water to cover food) and soak-

ing for 30 minutes to 2 hours Boiling

water rehydrates foods more quickly

than cold water or water at room tem-

perature.

Note: When using fruits in baking or

for ice cream, they may be softened by

covering with boiling water and allow-

ing them to stand for 5 minutes. Drain,

then chop or blend, depending upon

use.

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Drying

Fruits

time needed depends on the thickness

and toughness of the skin) to speed

dehydration. This makes the skin more

porous by removing the natural wax

coating and thereby speeds up the drying

time. This process is called checking.

Small lines appear on the fruit skin

allowing moisture to escape but may be

too fine to be visible. Many fruits can be

dried in halves with the pits removed. If

they are dried with the skins on, be sure

to place them skin-side down to prevent

fruit juice and pulp from dripping down

through the trays. Check frequently near

the end of the drying process and remove

pieces as they become dry. To peel or not

to peel is a decision only you can make

(if the fruit has been artificially waxed,

it should definitely be peeled to remove

the wax). The skin has nutritional value,

but skins tend to be very tough when

dried and fruits take longer to dry

with the skin on. Try fruits both

ways – peeled and not peeled – then

decide for yourself.

ruits are ideal to dry because they

have a naturally high sugar con-

Ftent. They are high in acid (and

consequently less prone to spoilage and

micro-organisms), and taste delicious!

Seasonally, fruit can be obtained in bulk

from orchards or farms for considerably

lower prices than what you may find in

the supermarket.

Se le ction

Fruits picked at their prime have

the highest natural sugar content and

the best nutritional value. For the

best quality product, choose only fresh,

ripe, unblemished fruits.

Pre paration

Wash fruit thoroughly and remove

any imperfections. Remove skins (if

desired), stems, and stones. Halve or

slice in ⁄4" to ⁄2" circles or slices (a food

processor or slicer will speed the slicing

and ensure more uniform slices, which

will allow fruits to dry at the same rate.)

Some fruits have a natural protective

wax coating such as figs, prunes, grapes,

blueberries, cranberries, etc. If you want

to dry these fruits whole, dip into boiling

water for 1 to 2 minutes (the amount of

Pre-treat if desired and place the fruit

into the dehydrator to dry at 135°F

(57°C).

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Slice fruit directly into juice or ascorbic

acid mixture. Soak 5 minutes and place

on trays. Fruits can also be dipped in

honey or a honey/fruit juice mixture.

Should I Pre -Tre at?

Pre-treatment isn't necessary for most

fruits. The majority of fruits are simply

sliced and dried. However, some fruits

tend to oxidize more than others.

Oxidation causes browning of cut food

surfaces when fruit is dried, This causes

a loss in flavor and vitamins A and C.

Syrup Blanching

Fruit which has been syrup blanched is

sweeter because it absorbs some of the

sugar from the blanching solution. It also

tends to be stickier, even though it is

rinsed prior to drying.

Pre-treatment minimizes oxidation, and

gives you a superior-quality, better tast-

ing product with less vitamin loss.

Prepare a sugar syrup by mixing 1 cup

sugar, 1 cup white corn syrup, and

2 cups water. Boil and add prepared fruit.

Simmer for 10 minutes over low heat.

Remove and allow to stand in the hot

syrup 30 to 45 minutes. Drain the fruit,

rinse lightly with cold water, and place

on drying trays.

Apples, pears, peaches and apricots are

better when pre-treated. They are more

appetizing, have a longer shelf life, and

higher nutritional value when pre-treated

prior to drying. Place cut fruits that tend

to brown in a holding solution of ascor-

bic acid to reduce browning during

preparation. Do not keep cut fruit in a

holding solution for more than an hour.

Sulfating

Soaking fruits in a solution of sodium

bisulfite slows oxidation and reduces

browning, as well as the loss of vitamins

A and C. Sodium bisulfite may be

obtained from wine-making supply

houses. Sulfating isn’t recommended

for use if individuals are on restricted

sodium diets or have asthmatic or

respiratory conditions. Dissolve 1 table-

spoon sodium bisulfite in 1 gallon water.

Soak 5 to 10 minutes. Rinse.

Pre -Tre atme nt

Pre-treatments can vary from soaking in

fruit juice, ascorbic acid mixtures, syrup

blanching, steaming, to sulfating. The

results of each of these methods also

vary. Experiment and decide for yourself

which one you like best.

Use one of the following methods of

pre-treatment.

Garnis he s

Natural Pre -Tre atme nt

After fruits have been prepared for dry-

ing, garnish with spices, gelatin powders

or coconut to give fruits a snappy flavor.

Granola, chopped nuts, poppy seeds,

sesame seeds, or sunflower seeds can

also be sprinkled on fruits. These adhere

best to fresh fruits if the fruits have first

been dipped in a fruit juice or honey.

Use your imagination for other dips

or sprinkles.

Fruit juices containing ascorbic acid may

be used as a natural pre-treatment to

reduce browning. Although there will

still be some loss of color, pineapple,

orange, lemon, or lime juice can be used.

Ascorbic acid mixtures, available from

your supermarket can also be used.

Follow the directions on the package.

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Conditioning

Drying Fruit Rolls

Moisture will tend to equalize through-

out a container of dried fruit when left

at room temperature for several days.

If some pieces are drier than others,

the conditioning process will allow the

moisture to equalize. If any condensa-

tion appears on the lid of the container,

fruits are insufficiently dried. Return

to the dryer and check periodically

for dryness.

Fruit rolls, also known as fruit leathers,

are a favorite snack for young and old

alike. It is a chewy fruit product made

from puréed fresh fruit which has been

dried and rolled into snack sized pieces.

Fruit rolls are easy to make and cost

less than those bought at the store.

Se le ction

Almost any fruit will make an excellent

fruit roll. Most fruits can also be com-

bined with others.

Hints and Sugge s tions

• Place a cup of dried apple slices in

the blender with a cup of water for

instant applesauce.

• Strawberries are perfect for malts,

shakes and sundaes.

• Cantaloupe and watermelon slices

become candy-like when dried.

• Dehydrate lemon and orange slices

and powder for use in recipes calling

for grated rind.

• Dehydrate grapes to make raisins that

taste better and plump up in recipes

better than store bought raisins.

• Dry banana slices until crisp, then

powder in blender and use for flavor-

ing in recipes.

Some fruits, such as apples, are high in

pectin and fiber and have an excellent

texture when dried. The combinations

are limitless. Use your imagination and

have fun!

Use fresh fruits in season. You can also

use slightly overripe fruits, irregularly

shaped fruits, or slightly bruised fruits

which would be unsuitable for canning

or drying.

Some fruits, such as citrus, should be

used in combination with other fruits

because they have so much liquid and

very little pulp. If you find that a fruit is

too runny, combine it with apple, apple-

sauce or a similar fruit which will give

it more substance.

• Slice bananas 1⁄4" thick and dip into a

glaze of 1⁄4 cup of honey mixed with

1⁄4 cup water. Drain. Place on trays

and dry. For variety add 1/8 teaspoon

cinnamon to the glaze before dipping

bananas.

When fresh fruits are not available,

canned fruits (either sweetened or

un-sweetened) can be used. Simply

drain the liquid, and pour the fruit into

the blender. Applesauce can be taken

directly from the container for wonder-

ful fruit rolls. Frozen fruits can also be

used, although they tend to be a bit

more runny. Simply thaw and follow

directions for using fresh fruits.

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Pre paration

Fruit Roll Re cipe s

Wash fruits and cut away any bruised

or spoiled portions. Purée fruit in a

blender until it is very smooth. In some

blenders with some fruits, you may

want to add a little juice or water to

start the blending process.

Strawberry Rhubarb Leather

1 cup rhubarb

⁄4

cup water

2 cups strawberries

⁄2

cup honey

Combine 1⁄4 cup water and 1 cup

rhubarb. Simmer on stove over medium

high heat for 5 minutes. Add 2 cups

strawberries and 1⁄2 cup honey. Purée to

smooth consistency in blender. Pour on

a Fruit Roll sheet and dry.

Fruits generally need no added

sweetening, but if fruits are under ripe

or particularly tart, you may add light

corn syrup or honey. Add 1 or more

tablespoons sweetening for each quart

of purée, depending on your preference

(sugar added to fruit leather tends to

become brittle during storage).

Boysenberry Leather

1 quart of boysenberries.

Purée boysenberries in a blender. Strain

through cheesecloth to remove seeds.

Place on Fruit Roll sheet and dry.

Garnis he s

For added variety, sprinkle different

garnishes on fruit rolls before they are

dried. Try coconut, chopped dates, nuts,

raisins, granola, poppy seeds, sesame

seeds or sunflower seeds. When these

garnishes are used, fruit rolls should

always be stored in the refrigerator

or freezer.

Yogurt Leather

Spread home made or store bought

yogurt on a lightly sprayed Fruit Roll

sheet (approximately 1⁄4" thick.) Dry at

130° F (55° C) for approximately 12 to

14 hours. Experiment until you find the

brand which dries most evenly.

Drying

Applesauce Leather

2 lbs. apples, peeled, cored and quartered

Place a Fruit Roll sheet on dehydrator

tray and spray lightly with a vegetable

spray to prevent sticking. Purée should

be about 1⁄4 to 3⁄8" thick and evenly

spread and dry at 130° - 140°F ( 55°-

60 °C) until fruit feels leather-like and

is pliable, approximately 4 to 8 hours.

There should be no sticky spots on top

or underneath the fruit. Remove the

leather while it is still warm, roll, cut

into smaller sized pieces (if desired)

and wrap in plastic wrap.

⁄

cup lemon juice

cup sugar

⁄

1 teaspoon cinnamon

Simmer apples in a saucepan with 1⁄2

cup water until softened (about 15-20

minutes). Place lemon juice in blender

and gradually add the apples. Purée.

Add sugar and cinnamon. Mix well,

pour on a Fruit Roll sheet and dry. If

you are going to rehydrate into apple-

sauce, measure purée when putting it

on tray.

Storage

To rehydrate, add 1 cup of water to each

cup of leather.

Individually wrapped pieces of fruit

leather should be stored in larger air-

tight and moisture proof containers.

See Packaging, page 11.

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Fruit Drying Guidelines

Expect a variance in the time needed to dry different fruits. Drying times are affect-

ed by the size of the load, fruit thickness, the moisture content of the food itself,

as well as other variables discussed in Drying Time, page 10. If pre-treatment is

suggested, use one of the pre-treatments indicated on page 14. The guidelines

below are general. For the most accurate drying times, keep records of your own

specific experiences in the space provided under each general time guideline in the

table below.

1. Spread fruits in single layers unless otherwise noted.

2. Usual drying temperature is 135°F (57°C)

Ave rage

Drying Time Us e s

Food

Pre paration

Apples

Pare, core, cut in 3/8"

rings. Pre- treat

4-10 hrs.

Applesauce, pies, cobblers

snacks, breads and cookies

Apricots

Bananas

Cut in half, remove pit

and cut in quarters.

Pre-treat

8-16 hrs.

Desserts, muesli, meat dishes

pies and sauces

Peel, cut in 3/8" slices

or divide lengthwise

6-12 hrs.

Snacks, baby food, granola,

cookies, and banana bread

Blueberries Wash and remove stems.

Dip into boiling water for

1-2 minutes

10-18 hrs.

Breads, baked goods, snacks

ice cream, yogurt and muesli

Canned

Fruit

Dip in boiling water

Drain well. If small, place

on mesh screen.

6-12 hrs.

18-26 hrs.

6-12 hrs.

snacks, breads,granola

Cherries

Wash, remove stems and pit

Breads, baked goods

and snacks

Citrus

Fruits

Peel, if desired.

Slice 3/8" thick

Flavorings when powdered

Coconut

Remove dark outer skin,

3-8 hrs.

Cakes, cookies,

slice 3/8" thick. Dry at 110°F

desserts and granola

Cranberries Wash and remove stems.

Dip into boiling water for

1-2 minutes

10-18 hrs.

Breads, baked goods, snacks

ice cream, yogurt and muesli

Figs

Remove stems and halve

8-15 hrs

Fillings, cakes, puddings,

breads and cookies

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Fruit Drying Guidelines

Ave rage

Drying Time Us e s

Food

Pre paration

Grapes

Leave whole, remove stems

10-36 hrs.

Raisins; use in baked

goods, cereals and snacks

If blanched

6-10 hours

5-12 hrs.

Kiwi

Peel, slice 3/8" to 1/2" thick

Snacks

Mangos

Remove skin, slice 3/8"

thick from seed

6-16 hrs.

8-20 hrs.

Snacks, cereals and

baked goods

Melons

Remove skin and seeds.

Slice 1/2" thick

Snacks

Nectarines

Quarter or slice 3/8" to

1/2" thick. Pre -treat

6-16 hrs.

2-12 hrs.

Snacks, desserts and

baked goods

Oranges,

limes,

Slice 1/4" thick

Crafts, snacks, baking

lemons

Peaches

Pears

Peel if desired.

Halve or quarter

6-16 hrs.

6-12 hrs.

8-16 hrs.

6-14 hrs.

Snacks, breads, cobblers,

cookies and granola

Peel, core, and slice

3/8" thick. Pre-treat

Snacks, breads, cookies,

fritters and granola

Pineapple

Peel, core, slice 3/8" to

1/2" thick

Snacks, baked goods,

baked granola

Plums/Prunes Halve or quarter

and remove pit

Snacks, cookies, muffins,

bread and granola

Rhubarb

desserts

Slice in 1" lengths. Steam

Pies, tarts and other

until slightly tender

Strawberries

Halve or slice 1/2" thick

6-12 hrs.

Snacks, cereals, and

baked goods

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Drying

Vegetables

ome vegetables are quite good dried. action which will continue during

Others lose their appeal and are better drying and storage. Water blanching is

frozen or fresh. Some vegetables are not recommended because of the loss of

far better frozen than dried, if you must water soluble vitamins and minerals.

preserve them. Vegetables have a low acid

and sugar content that makes them more Note: Blanching softens the cell struc-

subject to spoilage, and tend to have a far ture, allowing the moisture to escape

shorter shelf life than dried fruits. more easily and also allows vegetables

Packaging and ideal storage conditions to rehydrate faster. There is no need to

are key elements to producing dried blanch onions, garlic, peppers, and

vegetables which will taste as good in mushrooms. Herbs also are not

December as they did in the summer from blanched.

your garden!

Ste am Blanching

Use a commercial steamer or a pan with

a tight fitting lid and a steaming rack.

Bring about 1 inch of water to a brisk

boil and drop in sliced vegetables.

Cover. Steam until vegetables are heated

completely through, but not cooked.

This is usually about 1⁄3 of the time

required to cook the vegetable.

Se le ction

Choose fresh, crisp vegetables for a high

quality dehydrated product. Just like

fruits, vegetables should be picked ripe

and dried as soon as possible to mini-

mize nutritional loss.

Pre paration

Wash vegetables thoroughly and remove

any blemishes. Peel, trim, core, and/or

slice vegetables.

Vegetables should still be crunchy.

Drain in steamer rack and place imme-

diately on dryer trays.

Microwave Blanching

Blanching

Most vegetables must be blanched,

either by steaming over boiling water

or in the microwave to slow the enzyme

A microwave is ideal for blanching

vegetables. Prepare them in the same

manner as for steam blanching. Place

them in a microwave-safe dish, cover,

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and cook on high for about 1⁄2 of the

time required to completely cook the

fresh vegetable. Depending on the age

Tomato slices – use for color and

crunch when crumbled over a tossed

salad. They rehydrate well in soups,

and design of your microwave, you may stews and casseroles. Tomato leathers

want to stop the cooking half way

through and stir the vegetables to

achieve a more even blanching.

can be powdered and used as instant

soup, sauces and paste.

All Purpose Tomato Sauce

Wash and core 15 lbs. of ripe tomatoes.

Chop in blender.

Chop or grind:

4 large green peppers

3 large onions

3 large carrots

2 garlic cloves

1 jar pimentos

Drying

Load blanched vegetables onto drying

trays, making sure that air can move

freely between the pieces. For vegeta-

bles, such as corn or peas, that tend to

clump together, stir occasionally to

allow air to reach all of the pieces.

Vegetables are dried until they are crisp, Mix all ingredients together, then blend

tough, or brittle. Package immediately

after drying to prevent absorption of

moisture from the air. See Packaging,

page 11 & Storage, page 16.

in portions until smooth. Press through

a strainer to remove any pulp.

In a very large kettle (12 qt. or larger)

or 2 smaller kettles (6qts.) bring mix-

ture to a boil over medium heat. Boil

gently, uncovered for about 5 hours.

Stir often to prevent scorching. Mixture

should be thick enough to mound on a

spoon. Ladle onto 5 Fruit Roll sheets

and dry at 140°F until crisp. Powder

in blender.

Hints and Sugge s tions

Carrots – to save time grating, dry car-

rots for salads, carrot cake or coleslaw.

Green pepper, onion, celery, chives,

etc., – chop and dry in a one-day effort

for use instantly all year!

Add different amounts of water to your

powder mixture to make:

Tomato Paste –

1 t. powder and 1 t. water.

Tomato Sauce –

l t. powder and 3 t. water.

Tomato Soup –

1 t. powder, 1 t. water and 2 t. cream.

Tomato Juice –

Green beans, wax beans & green peas

– best when used in soups, stews or

casseroles.

Onion powder – dry the whole veg-

etable slice until crisp and powder in

the blender or chop in blender for

chopped onions.

1 t. powder and 1/2 c. water or more.

Adjust amount of water to taste for

soup and juice.

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Vegetable Drying Guidelines

Vegetables will also vary in their drying times. Blanching decreases drying times,

but not all vegetables are blanched. Again, the average drying times below are

general and depend on different variables which are listed in Drying Time page 10.

For more accurate times, keep records of your own specific experience and record

them in the space provided under each general time guideline.

1. Spread vegetables in single layers unless otherwise noted.

2. Usual drying temperature is 130° F to 145°F (55°to 63°C)

Ave rage

Drying Time Us e s

Food

Pre paration

Artichoke

Globe

Cut hearts into 1/8" strips,

blanch

6-12 hrs.

3-10 hrs.

6-12 hrs.

3-10 hrs.

4-10 hrs.

6-12 hrs.

6-14 hrs.

3-10 hrs.

Marinade or dip in batter

and fry

Asparagus

Wash and cut into 1"

pieces. Blanch

Rehydrate, serve in

cream sauce

Beans

Remove ends, cut into

Stews, soups and casseroles

Soups and stews

Green/Wax 1" pieces. Blanch

Beets

Steam until tender. Cool and

peel. Cut into 1/2" pieces

Broccoli

Carrots

Wash, cut as for serving.

Blanch

Soups, quiche or souffles,

cream or cheese sauce

Peel, cut ends, slice in

3/8" thick or shred. Blanch

Salads, soups, stews and

carrot cake

Cauliflower Wash, cut as for serving.

Blanch

Soups and stews

Celery

Trim, wash and cut 1/2" slices.

Blanch in solution of 1/2 t.

baking soda to 1 cup water

Soups, stews, powder for celery

salt (add equal parts celery and salt)

Corn

Husk, remove silk and

blanch. Remove from cob

6-12 hrs.

4-14 hrs.

Fritters, soups, stews or grind

for cornmeal

Eggplant

Garlic

Peel, slice 1/4" thick

and blanch

Cream sauces, casseroles,

dip in batter and fry

Separate and peel cloves

6-12 hrs.

Powder for seasoning

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Vegetable Drying Guidelines

Ave rage

Drying Time Us e s

Food

Pre paration

Mushrooms* Clean with soft brush

or cloth. Don't wash

4-10 hrs.

6-12 hrs.

Rehydrate for soups, meat

dishes, omelets or frying

Onions

Remove skins, tops, and

root ends. Slice 3/8" thick

Soups, stews and sauces.

Powder for seasoning salt

Package immediately

Peas

Shell, wash and blanch

5-14 hrs.

5-12 hrs.

3-20 hrs.

Soups, stews and mixed

vegetables

Peppers

Remove stem & seeds.

Cut into 1/2" pieces

Soups, stews, pizza, meat

dishes and seasoning

Peppers (hot) Wash, slice or cut in half

remove seeds if you desire

a milder pepper.

Soups, stews, pizza,

and seasoning

Potatoes

Use white potatoes. Peel and

slice 3/8" thick.Blanch.

Rinse and dry**

6-12 hrs.

Stews, soups and casseroles

Tomatoes

Wash and slice 3/8" circles

or dip in boiling water to

loosen skins, halve or quarter

Soups and stews. Powder in

blender and add water for

paste or sauce.*** Dry in

roll-up form for pizza sauce

Zucchini or

Squash

Wash, remove ends and

slice 3/8" thick or grate.

Steam if you plan to rehydrate

5-10 hrs.

Breads, chips with

dip, soups and casserole.

(1 week shelf life)

* Dry at 80°-90°F for 2 to 3 hours then turn temperature up to 120°-125° and dry

for remaining time.

**Blanch for 5 minutes or until translucent. If not steamed long enough, they will turn

black during drying and storage.

***For information on rehydrating tomato powder and uses, see page 20.

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Drying

Jerky

erky is a favorite snack for school, When making jerky from pork, chicken

lunch, trail or just about anywhere! or turkey, use precooked and processed

JIt is made by seasoning raw meat in meat. Be sure to dry it at the highest

a salt mixture, and then drying it temperature setting. After drying, heat it

without cooking. The finished product in your oven at a minimum temperature

is an exercise in chewing and ever of 160°F (71°C) for at least 30 minutes

so delicious!

as a precaution against the risk of sal-

monella. When you are jerking game

meats, freeze the meats for at least 60

days at 0°F (-18°C) before drying, as a

precaution against any diseases the

animal might be carrying. Lean ground

meats can also be dried. Add season-

ings. Then press or form into strips or

sticks, and place on trays to dry.

Me at Je rky

You won't have to pay the exorbitant

prices for jerky slices or sticks at the

supermarket. Most lean meats will yield

about 1 pound of jerky for 3 pounds of

fresh meat.

Se le ction

Pre paration

Jerky may be made from a variety of

different meats. When purchasing meats

for making jerky, choose lean meats

with minimal marbling (fat), as fat

tends to go rancid during storage. A

lean cut of flank steak or round steak

makes excellent jerky.

Remove all fat from meat and cut into

thin strips 1⁄4" to 3⁄8" thick. It is easier

to slice partially frozen meat for jerky.

If meats are cut on the crosswise grain,

jerky is less chewy than if meats are cut

on the length-wise grain.

Marinate cut meats in store-bought or

your own recipe marinade for 6 to 8

hours in the refrigerator before drying.

Using the NESCO American Harvest

™

Jerky Works kit, you can make deli-

cious jerky from ground meat. It’s best

to use ground round or lean (or extra

lean) ground beef. Season with

NESCO American Harvest Jerky

Seasoning Mixes.

If you are using your own recipe, be

sure to include 1⁄2 to 1 teaspoon of salt

for each pound of meat. The salt slows

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surface bacterial growth during the

initial stages of drying.

Beef Jerky Marinade

Note: Use this recipe on beef, venison

or other game meats.

If you are making jerky from a ground

meat, add one package jerky seasoning

mix per pound of ground meat. Mix

well and form strips by using the Jerky

Works™ kit or a cookie press. Place on

trays in your dehydrator and dry.

4 tablespoons soy sauce

4 tablespoons Worcestershire sauce

1 tablespoons tomato sauce

1 tablespoon grated ginger root

(optional)

⁄4

teaspoon black pepper

(more pepper for hotter jerky)

1 tablespoon curry powder (optional)

2 cloves garlic

⁄2

teaspoon salt

EASY HOMEMADE JERKY FROM

LEAN GROUND MEAT USING THE

JERKY WORKS^™ACCESSORY.

Marinate the meat for 4 to 6 hours, then

drain. Place on trays to dry.

Drying Me at

Meats should be dried at 155°F (68°C).

Depending on how thick the meat is

cut, how heavily the dryer is loaded,

and the humidity, it will take from 4 to

15 hours to dry.

MIX IN

SPICES

Pat jerky with clean paper towels

several times as it dries, to remove the

oil which accumulates on the top of the

jerky. When removing jerky from the

dryer, wrap it in paper towels and let it

stand for a couple of hours prior to

packaging. Excess fat will be absorbed

in the paper towels and shelf life will

be extended.

FILL

JERKY GUN

Storage

Beef jerky that is stored on the shelf will

start to go rancid at room temperature

after 3 or 4 weeks. Refrigerate or freeze

for longer storage.

EXTRUDE

MEAT INTO

TRAY

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Drying Cooke d Me ats

If you are drying meat for other

purposes than jerky such as for stew,

sandwich spreads, or stroganoff, the

meat should be tender and choice. It

must be cooked so that it will not be

tough and chewy when reconstituted.

Using the remainder of a dinner roast

or left-over steak saves the step of

precooking the meat. Dehydrate those

leftovers for snacks, back-packing, and

camping meals.

Se le ction

Choose fresh fish to dry. If you catch it,

clean it promptly and keep it on ice

until you are ready to dehydrate it.

If you are purchasing fish, be sure that

it is fresh and not previously frozen.

Frozen fish can still be made into jerky,

but be aware that the quality is inferior

to fresh.

Pre paration

Cut cold fish into strips 1⁄4 to 3⁄8 inch

thick. Marinate in your own favorite

marinade.

The shelf life of dried cooked meats is

2 to 3 weeks at room temperature.

Store them in the refrigerator or freezer

to maintain the best quality until ready

to use for backpacking or camping.

They will stay fresh and tasty for up to

6 months in the freezer.

When using your own recipe, be sure

to include at least 11⁄2 to 2 teaspoons

salt per pound of fresh fish. Salt slows

the growth of surface bacteria during

the initial stages of drying. Marinate

for at least 4 to 8 hours in the refrigera-

tor so the fish will absorb the salt

Drying Fis h

Lean fish may be used for jerky. You can and seasonings.

also dry fat fish, but it will not keep at

room temperature more than a week.

Fish jerky should contain about 15%

Drying

Dry fish jerky strips at 130° to 140°F

moisture when it is completely dry. It

will be pliable and tough. If there is any

doubt about the dryness, store in the

refrigerator or freezer to avoid the risk

of spoilage.

(55° to 60°C) until they feel firm, dry,

and tough but don’t crumble. There

should be no moist spots.

Packaging and Storage

Follow guidelines for Packaging, page

11 and Storage, page 11. Store dried fish

jerky in the freezer if it is not to be

eaten within 2 to 3 weeks.

Cooked fish may also be dried,

although it has a different taste than

fish jerky. It still makes a nice snack.

Rehydrating cooked fish is not recom-

mended because the resulting product

isn’t very good.

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Drying

Herbs

resh herbs and spices have a stronger Plants usually survive three or four

aroma and flavor than dried herbs major harvests and depending on the

and spices. They are prized by food climate, may produce all year round.

lovers and gourmet cooks.

Cold frames extend the growing season

and a sunny kitchen window frequently

will allow potted herbs to produce all

year round.

Dried herbs and spices are next-best.

They are used more often than fresh

because they are more readily available

and convenient to use. Although some

flavor is lost when they are dried, it

becomes more concentrated because so

much moisture is removed. Most herbs

contain from 70 to 85 percent water.

Eight ounces of fresh herbs will yield

about one ounce dried.

When plants have begun to flower, a

bitter taste develops and the leaves are

not as aromatic because the energy has

gone into producing buds.

The flowers of some herbs may be used

for seasoning. They should be harvested

when they first open and while still

very fresh. Seeds, such as caraway or

mustard, are harvested when they are

fully mature and have changed from

green to brown or gray.

Gathe ring He rbs

The flowers, seeds, leaves, and stems

of herbs can all be used for seasoning.

Leaves and stems should be gathered

early in the morning before the heat of

the sun dissipates the flavoring oils.

Pre paration

Leaves and stems should be lightly

washed under cold running water to

remove any dust or insects. Remove any

dead or discolored portions.

Leaves should be harvested before the

plant begins to flower and while still

tender. Snip stems at the base, taking

care to leave sufficient foliage for the

plant to continue growing. The new

leaves at the tip of the plant have the

most concentrated flavor.

If flowers are to be used in teas, dry

them whole. Wash and separate petals,

and remove any tough or discolored

parts. When seed pods have dried, their

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outer covering may be removed. Rub

the seeds between the palms of your

hands while blowing on them to

Us ing Drie d

He rbs & Spice s

Since dried herbs and spices are usually

3 to 4 times stronger than their fresh

counterparts, use conservatively. Their

taste should be subtle and not over-

powering. The zest of dried herbs is

dependent upon the storage condition

and length of time stored. Sharpness of

flavor deteriorates with age.

remove the husks. Place larger seeds on

a Clean-A-Screen sheet. Place smaller

seeds loosely on a Fruit Roll sheet.

Dehydrate until there is no moisture

evident. If seeds are to be used for

planting, dry at room temperature

to maintain germination ability.

Te s ting for Dryne s s

Herbs are dry when they snap and

crumble easily. Stems should be brittle

& break when bent. Seeds should be

brittle & usually need additional

drying after they are removed from

the seed pods.

Some herbs, such as mint or basil, lose

their flavor more rapidly than others

when dried. It may take nearly an equal

volume of some dried herbs to replace

the amount of fresh called for in a

recipe.

To be certain that herbs are sufficiently

dry, place in an airtight container for

several days. If condensation appears on

the inside of the container, they need

further drying.

Packaging

Dark colored jars with airtight lids are

ideal for storing herbs. They don’t allow

light in, which tends to fade and weak-

en herbs. You can use other containers

as long as they exclude air, light and

moisture. Air and light result in flavor

loss; moisture results in caking and

color loss or insect infestation.

Storage

As with other dried foods, dried herbs

and seeds should be stored in the

coolest place available, preferably below

60°F (15°C), to maintain the best flavor.

Do not crush or grind until ready to

use. Crushing exposes more surfaces

to the air, resulting in flavor loss. With

proper packaging and good storage

conditions, dried herbs and spices

should keep well for 6-12 months.

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He rb Drying Guide line s

Most herbs may be dried in your NESCO American Harvest dehydrator right on

the plant stalk or stem. Seeds and leaves are easily stripped from the plant when

dry. Drying temperature should not exceed 90°-100°F (35°C). Do not dry herbs

with fruits and vegetables. Store in glass containers in a cool, dark place to reduce

flavor loss. Label clearly before storage because they are difficult to recognize when

dry. Do not powder leaves until you are ready to use.

Ave rage

Food Part of Plant Pre paration Drying Time Us e s

Anise

Leaves

Rinse in cold water

1-3 hrs.

Soups, stews, sauces,

and vegetable and

fruit salads

Anise

Basil

Seeds

Rinse in hot water

2-5 hrs.

1-3 hrs.

Cake, cookies,

sweet breads

Leaves

Clip leaves 3 to 4

inches from top of

plant just as first

buds appear

Italian and

Mediterranean dishes,

tomato dishes, meat,

salads, soups, fish,

poultry and egg dishes

Caraway

Seeds

Clip entire plant.

Dip in boiling water

2-5 hrs.

Pork, sauerkraut, rye

bread, cheese,

vegetables and cookies

Chili

Peppers

Pods

Leaves

Seeds

Rinse and dice

5-12 hrs.

2-3 hrs.

1-3 hrs.

2-5 hrs.

Powder for seasoning

Chives

Chop, rinse in cold

water

Mild onion flavor, use

in moist recipes

Cilantro

Coriander

Clip with stems.

Rinse in cold water

Mexican, Chinese and

Mediterranean dishes

Clip entire plant.

Dip in boiling water

Sausage, pickling,

spices, apple and

pear dishes

Cumin

Dill

Seeds

Rinse in cold water

2-5 hrs.

1-3 hrs.

Curries and chili

dishes

Leaves

Salads, vegetables,

potatoes and fish

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He rb Drying Guide line s

Ave rage

Food Part of Plant Pre paration Drying Time Us e s

Fennel

Garlic

Leaves

Seeds

Clove

Rinse in cold water

1-3 hrs.

2-5 hrs.

6-12 hrs.

Salads, soups or stews

Cakes, cookies, breads

Salt, powder, recipes

Cut in half

lengthwise

Ginger

Root

Rinse, slice 3/8" or

grate

2-5 hrs.

Meat, vegetables,

cookies and dessert

dishes

Ginger

Leaves

Rinse in cold water

1-3 hrs.

Soups

Marjoram

Italian, meat, fish, egg

and poultry dishes

Mint

Leaves

Seeds

Rinse in cold water

1-3 hrs.

2-5 hrs.

Sauces, mint jelly &

lamb dishes.

Mustard

Corned beef,

sauerkraut, salad

dressings & cabbage

Oregano

Leaves

Rinse in cold water

1-3 hrs.

Italian, Greek,

Mexican

and tomato dishes

Parsley

Leaves and

stems

Rinse in cold water

1-3 hrs.

Powder, use leaves

for flakes

Rosemary

Leaves

Barbecue sauces,

poultry, meats, egg

dishes, lamb,

and vegetables

Sage

Leaves and

stems

Rinse in cold water

1-3 hrs.

Poultry, pork, lamb,

veal and fish dishes

Tarragon

Thyme

Leaves

Sauces, salads, fish

and poultry

Meat, fish and poultry

dishes, green beans,

beets, carrots, and

potatoes

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Drying

Crafts

ou've all seen a flower so perfect grasses, seedheads, foliage, and everlast-

in form, color, and texture that ing flowers.

you wish you could keep it

forever. With the Snackmaster and For flowers with petals, leaves, ferns,

Gardenmaster dehydrators, it now can fungi, and some varieties of mosses,

become a reality.

the best way to preserve them is to use

a desiccant powder. A desiccant is a

substance which absorbs moisture.

It speeds the drying process, especially

when used in a dehydrator, preserving

the vibrant colors and delicate structure

of the flower. The longer the drying

process, the more colors will fade.

Drying Flowe rs

Preserve garden and natural favorites

for attractive dried flower arrangements,

Christmas and holiday decorations,

party favors, place cards and corsages.

Help your children dry specimens for

their science class.

Using a desiccant in your dehydrator

will allow flowers to dry in a day

instead of a week or two. There are

several brands of flower desiccants

available from craft stores. They may

seem a little expensive, but can be

reused indefinitely. Silica gel is the

generic name and absorbs up to 50

percent of its own weight in moisture.

Many lovely flowers, foliage, flowering

grasses, seedheads, cones, and non-

flowering plants may be dried simply

by placing on drying trays and drying

at 130° to 145°F (55° to 63°C) until no

moisture is evident. This is wonderful

for those of us who are too busy to

experiment with other techniques, and

also for the beginner who has not

attempted preserving flowers before.

Quite interesting arrangements can be

made with these dried materials.

Materials suitable for drying by this

method are bracts, cultivated and wild

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ed. Repeat process with the inside row,

until there are 2 rows of apples side by

side.

Drie d Apple Wre ath

Supplies:

Mod Podge sealer

brush

(available in craft supply stores)

When apples are glued in place, seal

with Mod Podge on both sides of the

wreath, one side at a time. Add a ribbon

bow and any other decorative touches.

1500 mgs. vitamin C

(dissolved in 1 gallon of water or lemon

or pineapple juice.)

8 or more apples

(depending on the size of

wreath)

hot glue gun & glue sticks

styrofoam wreath

grapevines

straw

cardboard

ribbon

thin wire

baby's breath

cinnamon sticks

Drie d Apple Ros e s

Supplies:

Pretreatment solution: sodium

bisulfite(1 tbl. in 1 gallon water)

red delicious apples

hot glue gun & glue sticks

16 gauge green floral wire

green floral tape

baby's breath

green, silk rose leaves

Mod Podge sealer

small brush

large square of styrofoam

scissors

dried apples ^{(see instructions for apple wreath)}

Slice apples into 1/8 inch uniform

slices. A meat slicer, apple slicer, or

potato slicer results in even slices

(do not core apples since the core forms

an attractive star shape when dried).

As you slice each apple, immediately

place slices in a solution of pineapple

or lemon juice and water (50/50 mix)

or vitamin C and water solution. Soak

apples 10 minutes, drain, and place

on trays to dry. Dry at 130°F to 140°F

(55°C to 60°C). They will take 4 to 8

hours to dry.

Slices must be flexible to make roses.

Use small slices to make the rose cen-

ters. Using your thumb and index fin-

ger, roll the slice into a tight cylinder.

Glue edge closed.

Cut apple slices in half for petals of the

rose. Place a thin line of glue along the

cut edge of the slice. Add this slice to

the rose center by pinching the glued

edge into place. Start close to the top of

the center piece working down with

next pieces. Pinch the petal to give it a

puckered effect. Keep adding petals,

slightly over-lapping them, until rose is

symmetrical.

Remove apples when they are leather

like with no pockets of moisture, but

before they become crisp.

Secure a hanging device on the back of

the styrofoam wreath form. Working a

small area at a time from the outside in,

squeeze a line of glue on the outside

edge, place an apple slice, keep repeat-

ing, over-lapping the slices slightly for a

more full look.

Trim excess apple from bottom of blos-

som. Place a small ball of hot glue on

the bottom of rose. Place a wire insert

into the bottom of the rose just far

Continue around the outer half of the

wreath form, until the row is complet-

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enough to secure. Do not push the wire

through the top of the rose.

satiny smooth. It will take five to ten

minutes or more, depending on the

consistency of the dough and how

smooth you want your finished objects

to appear.

Trim wire to desired length. Push wire

into styrofoam to hold rose upright.

Using small brush, seal rose with Mod

Podge. When dry, add baby's breath and Dough that is insufficiently kneaded is

silk leaves around the top of the rose.

Using floral tape, place a small drop of

glue on one edge. Starting at the base

of the rose, press the glued edge to the

baby's breath. Wrap the tape tightly

around the stem, slightly overlapping

it, working your way down the stem.

difficult to form and may fall apart

during drying and baking.

The dough dries out quickly so keep

unused dough in a plastic bag. For

smaller projects, mix only half a recipe.

Dough is best when used in about four

hours. It may be refrigerated, but

results from refrigerated dough are

unpredictable.

Half way down the stem, add more

baby's breath and wrap it against the

stem. Wrap to the end of the wire, twist

tightly and cut tape.

Other items needed to form ornaments:

• paper clips

As a final touch, add fragrance to the

rose. Using a toothpick, lightly touch

the folds of the rose, a small drop at a

• sharp knife

• aluminum foil

• cookie sheet

time. Don't put oil on the surface of the • rolling pin

rose. Cinnamon oil is nice. Do not use

candy oil as it discolors the apple.

• tooth picks

• cup of water

• garlic press

• cheese grater

• flour to keep dough from sticking

Dough Orname nts

This basic recipe is also called “Baker’s

Clay.” Once mixed, it has a satiny

texture, a delicious aroma and begs to

be touched and shaped. Do not be

surprised if everyone in the family gets

involved in making ornaments!

4 cups flour

Items needed to decorate and seal

ornaments:

• acrylic paints

• paint brushes

1 cup salt

1-1/2 cups water

Creating ornaments

Shape objects directly on pieces of alu-

minum foil. All dough parts must be

joined with water which acts as a glue.

Use a dough mixer or hand mix flour

with salt in large mixer bowl. Add water If parts are not joined properly, the

until dough is a good consistency for

kneading. If it is too dry, it will crack.

If it's too wet, it will be sticky.

dough may separate during baking and

split when cooled. Use water sparingly.

To attach thin pieces of dough, adhere

them firmly by pushing a toothpick or

paper clip through them in addition to

moistening them with water.

Knead the dough by pressing and turn-

ing it with your hands until it becomes

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Large ornaments should be strength-

ened with wire. Dough has no strength

and requires support for larger orna-

ments. If the dough connects in small

pieces (head and neck, arms or legs),

Liquid shoe polish or leather dye can

also be brushed on lightly during the

first 15 minutes of baking.

Baking and Drying Dough

insert toothpicks or wires between parts Dough should be baked for 2 hours

to keep the portions from separating

over time.

at 300°F (150°C) in your oven. Then

transfer to your dehydrator. Dry at the

highest temperature setting for an addi-

tional 4 to 12 hours until completely

dry (until you become more experi-

enced with drying dough-art in your

Make impressions on dough with a

variety of instruments. Impressions

hold up best with a stiffer dough. All

kinds of instruments can be used to

make impressions to give texture and

design to ornaments.

NESCO American Harvest® dehydra-

tor, it is wise to place a piece of dough,

the same size as the largest /thickest

piece of your ornament, to use as a test

piece. To test for dryness, break apart

Push dough through a garlic press or

grater to make hair and other decorative the test piece. It is done when it is com-

effects. Cake decorating tubes with large pletely dry inside).

nozzles can be used for making designs.

Add extra water to soften dough to a

good consistency.

Remove ornaments when totally dry

and cool prior to applying paint.

Add a hanging device to the top or back Painting dough

of an ornament, before baking and dry-

ing, if it is to be hung.

Acrylic paints are the most popular and

easily applied. They are available in jars,

spray cans, and tubes. They mix easily

and dry quickly. If you are adding

different colored layers over one

Use Christmas ornament hooks, bent

wire, circles from pop-top drink cans,

or paper clips. Push hanging device into another, use a coat of sealer between

dough at top center, close to the back

of the piece.

them to prevent them from running

or smearing.

Remember, the final dough shape is

the shape which will be baked. If there

are loose pieces or undesirable marks

in the dough, they will exist in the

finished product.

When painting is complete, dry in your

dehydrator at the highest temperature

setting for 1 to 2 hours until thoroughly

dry.

Sealing

Precoloring dough

It is extremely important to seal salt

dough ornaments to prevent moisture

from reentering and causing mold and

disintegration.

Before baking, raw dough can be

precolored by adding drops of paste

food coloring, watercolors, inks, and

fabric dyes. Powdered colors should be

mixed with the flour and salt before

adding water.

There is a wide variety of final coatings

which can be used, but they should be

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transparent and non penetrating so

that the surface of your dough-art is

strengthened with a hard protective

coating. The best choice is a polyure-

thane varnish.

The shoe polish or acrylic paint add

whiteness to the dough. Glycerin

softens the dough to prevent it from

cracking and bubbling.

Remove crusts from bread and tear into

Be sure to remove your ornaments from small pieces. Mix all ingredients togeth-

your dehydrator and place in a well er and knead until mixture no longer

ventilated area (preferably out-of-doors) sticks to your fingers and has a smooth

before applying varnish. Carefully place

objects (on aluminum foil making sure

that no foil covers the center hole or

outer ring vents) in dehydrator to dry.

CAUTION: Make sure your dehydrator

texture. Kneading usually takes about

10 to 15 minutes. A few drops of glyc-

erin on your fingers keeps the dough

from sticking as you knead it.

is placed in a room with adequate venti- Keep in a plastic bag while not working

lation or an open window.

with the dough to prevent it from dry-

ing out. Remove small bits of the dough

at a time, leaving remainder of dough in

the plastic bag. If the dough tends to

dry out, add a little more glue and

reknead.

Place your ornaments in your dehydra-

tor. Set at the highest temperature

setting to speed drying. Most varnishes

will dry in an hour or so in your

dehydrator.

Roll thin layers of dough between layers

of waxed paper. This dough is easier to

handle than salt dough and can be used

for more intricate objects.

Repeat the varnishing process until a

minimum of 4 complete coats (both

sides of object) have been applied,

allowing ornament to dry thoroughly

between coats. Again, it is handy to use

your dehydrator for this process to

speed the drying time.

Dough can be colored by using liquid

or paste food colors, watercolors, or liq-

uid temperas. Do not mix in acrylics

because they dry too fast. Acrylics can

be used to paint the dried objects.

Pieces of the dough can be colored

differently, simply by kneading in the

color to each different piece of dough.

Knead until dough is evenly colored

throughout.

Bre ad and Glue

Orname nts

This recipe is a no-bake mixture that is

particularly adaptable to making small

delicate forms.

It is made with slices of white bread and

glue, resulting in a pliable mixture that

can be rolled very thin and formed into

fragile ornaments.

Shape dough on pieces of aluminum

foil and follow directions for shaping

salt dough.

3 slices white bread

3 tbl. white glue

1 tsp. white shoe polish or acrylic

paint

Dry shaped dough in the dehydrator at

the highest temperature setting. This

recipe does not need to be baked in the

oven. If air dried, objects may take from

1 tsp. glycerin

(available at the drugstore)

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12 to 24 hours. In the dehydrator, they

are usually dry in 6 to 12 hours.

When you have the right blend of color

and fragrance, add fixative, spices, and

oil. Age in a tightly sealed jar for 2 - 6

weeks, shaking occasionally to blend

fragrances.

Paint and seal as directed in the salt

dough recipe.

Package in smaller decorative contain-

ers or bags for gifts or personal use.

Potpourri

Home dried potpourri and sachets are

fun and easy to do in your dehydrator.

Take advantage of your flower garden in

the summer by dehydrating petals, for

potpourri, to use the rest of the year.

Combine petals with store-bought

spices, fixatives, and essential oils to

make inexpensive, elegant gifts.

Sweet & Spice Potpourri

For a perfect holiday gift, place one cup

of this recipe in a lace bag tied with a

colorful ribbon.

1 cup dried rose petals

⁄

cup dried lavender blossoms

cup dried rosemary

cup dried chamomile

⁄

Pick flowers when they are about three-

quarters open – when they are fully

open, they lose fragrance. Gather about

twice the amount you believe you’ll

need, since they shrink as they dry.

⁄

cup dried grated orange peel

1 tsp. powdered orrisroot

2 tsp. orange-spice tea

1 tbl. coriander seed

1 tbl. whole cloves

1 stick cinnamon, crumbled

Remove petals from flower heads and

pull herb leaves from their stems.

Spread in a single layer on a Clean-A-

Screen accessory and place in your

dehydrator.

⁄

⁄4

tsp. ground cloves

tsp. ground nutmeg

2 drops rose oil

1 drop orange oil

1 drop lavender oil

⁄2

cup dried bachelor’s button

Set temperature at 90°- 100°F (35°C).

Dry until brittle-dry, which may take

from 2 to 12 hours, depending upon the

plants, the amount, and the model of

dehydrator you are using.

petals (for color)

In a large bowl, combine rose petals,

lavender, rosemary, chamomile, and

orange peel. Add orrisroot, tea, and

spices. Add oils, sprinkling lightly over

mixture. Mix in bachelor’s button

petals. Makes about 2 cups potpourri.

There are numerous ingredients that

produce wonderful smelling potpourri!

Experiment with plants that you have

available or purchase plants from an

herbalist, drug-store, or supermarket.

Store different flowers and herbs sepa-

rately in covered jars until you’re ready

to mix. Keep in a cool place, out of

direct sunlight.

Experiment with different combina-

tions, mixing small quantities and

recording the results until you come up

with a blend that you like.

To blend ingredients, measure and stir

dried materials into a large bowl.

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Breakfast

Recipies

Banana Bre ad

Chunks of dried banana gives this old favorite a new twist.

⁄

cup margarine or butter

2 cups flour

1 teaspoon soda

1-¹⁄

2 eggs

cups sugar

⁄

teaspoon salt

1 teaspoon vanilla

⁄

cup chopped dried banana

cup chopped dates

cup chopped pecans

1-¹⁄

cups mashed ripe banana

⁄

(4 to 6 bananas)

cup buttermilk

⁄

2 tablespoons raw sugar (plain

sugar may be substituted)

Preheat oven to 350°F (175°C). Generously grease and flour 3 small (3" x 5") loaf

pans or two medium (3-1⁄2" x 7-1⁄2") loaf pans. Cut waxed or parchment paper to fit

bottoms and line pans. In a large bowl, cream margarine or butter with sugar. Add eggs

and vanilla. Mash banana in separate bowl with a fork. Add to margarine/egg mixture.

In a separate bowl, combine flour, soda, and salt. Stir until well mixed. Add flour to

creamed mixture alternately with 1⁄2 cup buttermilk, blending just until combined.

Fold in dried banana chunks, pecans, and dates. Pour into prepared pans. Sprinkle raw

sugar over tops of loaves. Bake in preheated oven for 45 minutes, until a wooden pick

inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan and cool

on a cooling rack.

Makes 3 small or 2 medium loaves.Variation: Add dried pineapple instead of dates.

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Waffle s

Glamorize Sunday morning waffles with bits of dried apple,

pineapple, or apricots.

2 eggs, separated

2 teaspoons baking powder

2 teaspoons baking soda

2-¹⁄

cups buttermilk

⁄

cup vegetable oil

1 teaspoon salt

l ⁄

1 ⁄

cups all-purpose flour

cup corn meal

⁄2

cup finely chopped dried apple,

pineapple or apricots

Preheat waffle iron. Separate eggs. In small bowl, beat egg white until stiff. Set aside.

In medium bowl, beat egg yolks, buttermilk, and vegetable oil until blended.

In large bowl, sift together dry ingredients: all-purpose flour, corn meal, baking pow-

der, baking soda, and salt. Add finely chopped dried fruit and stir. Add liquid ingredi-

ents to dry ingredients, stir only until dry ingredients are moist. Pour onto hot waffle

iron and bake until indicator light goes off.

Serve hot with syrup, jam, or yogurt. Makes 6 nine inch waffles.

Awe s ome Bran Muffins

Make these for breakfast, and pop the extra in your children’s lunch box!

1 cup bran

2-¹⁄

cups all-purpose flour

teaspoons baking soda

1 cup boiling water

⁄2

cup margarine

2 teaspoon salt

2 cups buttermilk

2 eggs, beaten

1 cup chopped dried apple,

dates, raisins, pineapple

cup chopped walnuts or pecans

cup coarse sugar

1 cup granulated sugar

⁄2

cup brown sugar, firmly packed

⁄4

2 cups bran

Preheat oven to 400°F (205°C). Fill 24 muffin pans with muffin liners. Spray muffin

liners with vegetable spray. In large bowl, pour boiling water over 1 cup bran and let

stand. Add 1⁄2 cup margarine to bran/boiling water mixture. Stir in buttermilk, eggs,

sugars and additional bran. In large bowl, sift together dry ingredients: all-purpose

flour, baking soda, and salt. Add chopped dried fruit and stir.

Combine with wet ingredients and stir only until dry ingredients are moist. Mixture

should be lumpy. Spoon into prepared muffin cups. Sprinkle coarse sugar on tops.

Bake at 400°F (205°C) for 20 to 25 minutes. Remove from pan and place on rack to

cool. Makes 24 of the best bran muffins you’ve ever tasted!

Variation: Substitute 1 cup oat bran for wheat bran for an oat taste.

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Desserts

Candies

Fruit Hors d’oe uvre s

Serve these at your next party.

24 pieces dried fruit, cut in half

(apricots, peaches, pears, or prunes)

3 ounces cream cheese, softened

3 tablespoons sour cream or plain

⁄

teaspoon paprika

cup shredded

⁄

Monterey Jack cheese

⁄

cup shredded sharp

Cheddar cheese

yogurt

⁄4

cup chopped slivered almonds

Dried fruits should be pliable. If too hard, allow to stand in boiling water 5 minutes to

soften. Drain. In small bowl, beat cream cheese until fluffy. Stir in sour cream, papri-

ka, Monterey Jack and Cheddar cheese and chopped almonds. Spoon 1 teaspoon filling

into pit cavity of each piece of dried fruit.

Garnish with parsley. Makes 24 appetizers.

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Drie d Apple Pas try Square s

This is an elegant dessert or tasty breakfast pastry.

5 to 6 cups dried apples

2 cups boiling water

⁄

cup sugar

teaspoon ground ginger

teaspoon cinnamon

⁄

2-¹⁄

cups cake or pastry flour

⁄

1 teaspoon salt

1 egg white, stiffly beaten

1 cup plus 2 tablespoons margarine

1 cup sifted powdered sugar

or butter

1 egg yolk + almost ⁄

⁄

teaspoon vanilla

cup milk

1 cup crushed bran flakes

Preheat oven to 400°F (205°C). Place dehydrated apples in large bowl. Cover with

2 cups boiling water. Let stand until pastry is finished. In large bowl, stir flour and salt

together. Cut in butter with pastry blender until crumbly. Beat egg yolk lightly with

fork in measuring cup. Add enough milk to egg yolk to make ²⁄

cup. Stir milk into

flour mixture. Mix with fork to blend, stirring until mixture holds together and clings

to side of bowl. Divide dough into two parts. On heavily floured surface, roll half of

dough to line a 10" x 15" jelly roll pan. As you are rolling dough, roll it up on the pin

and sprinkle flour underneath to keep dough from sticking. Roll dough onto pin.

Unroll dough onto pan, pressing lightly to form bottom crust. Sprinkle bottom with

Grape Nuts Flakes .In large bowl, combine drained rehydrated apples, sugar, ginger,

and cinnamon. Stir to mix. Spread apple mixture over bottom crust. Roll out remaining

half of dough and place on top. Pinch edges of dough together to seal. Crimp edges.

Beat egg white until stiff. Brush over top crust. Bake 50 to 60 minutes or until golden

brown. Combine powdered sugar, vanilla, and water to make a smooth frosting.

Let pastry cool slightly, then frost while crust is still warm.

Cut into squares. Makes 15 three inch squares.

Fruit Carme l Corn

A new twist on an old favorite…

1 cup butter or margarine

1 teaspoon salt

2 cups brown sugar

⁄2

teaspoon baking soda

⁄2

cup light corn syrup

1 teaspoon vanilla

6 cups popped popcorn

2 cups finely chopped dried fruit

(pineapple, apples, raisins, prunes, etc.)

Melt butter or margarine in large heavy-bottom pot. Stir in brown sugar, syrup, and

salt. Bring to a boil, stirring constantly. Boil for 5 minutes without stirring. Remove

from heat and stir in soda and vanilla. It foams. Pour over popped corn and mix well.

Pour into a shallow 11" x 14" baking pan. Bake in a 250°F (129°C) degree oven

for 1 hour, stirring every 20 minutes. During last 5 minutes, stir in finely chopped

dried fruit. Remove from oven, cool, and break apart.

Makes 7 cups caramel corn.

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Apricot Cre am Che e s e Coffe e Cake

Strawberry preserves and dried strawberries

can be substituted for the apricots. Or try pineapple or apple.

2-¹⁄

cups all-purpose flour

1 teaspoon almond extract

⁄

⁄4

cup brown sugar, packed

cup butter

8 ounces cream cheese

⁄4

cup sugar

⁄

⁄2

⁄4

teaspoon baking powder

teaspoon baking soda

teaspoon salt

1 egg

⁄2

cup apricot preserves

1 cup chopped dried apricots

cup sour cream

⁄2

cup slivered almonds

1 egg

Preheat oven to 350°F (175°C). Grease and flour a 10 inch spring form pan. In a

large bowl, combine flour and ⁄ cup sugar. Using a pastry blender, cut in butter until

mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb

mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract.

Blend well. Spread batter over bottom and 2 inches up sides of pan. In small bowl,

combine cream cheese, ¹⁄

cup sugar, and 1 egg. Pour over batter in pan. Carefully

spoon preserves and finely chopped dried apricots over cream cheese filling. In small

bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top.

Bake at 350°F(175°C) for 45 to 50 minutes or until cream cheese filling is set and

crust is deep golden brown.

Cool 15 minutes. Remove sides of pan. Serve in wedges warm or cool.

Refrigerate leftovers.

Makes 16 pieces.

Clas s ic Oatme al Cookie s

These keep well in an airtight container for a couple of weeks.

1 cup butter or margarine

1 teaspoon baking soda

1 cup brown sugar

⁄

teaspoon salt

⁄2

cup granulated sugar

1-¹⁄

cups chopped dried apricots,

2 eggs

peaches, pears, pineapple,

cherries, or other dried fruit

1-¹⁄

teaspoons vanilla

2 cups all-purpose flour

2-¹⁄

cups old fashioned oats

1 teaspoon baking powder

Preheat oven to 350°F (175°C). In large bowl, cream butter or margarine, brown

sugar, and white sugar until fluffy. Add 2 eggs, and 1-¹⁄

teaspoon vanilla and mix well.

In large bowl, sift together dry ingredients: all-purpose flour, baking powder, baking

soda, and salt. Add chopped dried fruit and stir. In dry blender, blend oats until fine.

Add to above dry mixture. Combine dry ingredients with creamed ingredients and mix

until blended. Shape dough into 1-¹⁄

inch balls. Flatten on cookie sheet. Bake 7 to 8

minutes or until barely golden brown. Remove and cool on rack.

Makes 3 dozen cookies.

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Cris py Pinwhe e ls

Dates, apricots, and other dried fruits can be used to fill these delicious cookies.

Dried Fruit Filling (see below)*

1 teaspoon vanilla extract

⁄

cup butter or margarine

cup brown sugar, packed

cup granulated sugar

2 cups all-purpose flour

⁄

teaspoon baking soda

teaspoon salt

⁄

1 egg

Prepare dried fruit filling. In a medium bowl, cream butter or margarine with

brown sugar and granulated sugar. Add egg and vanilla. Beat well. In a large bowl, com-

bine flour, baking soda and salt. Add to creamed mixture and mix well. Cut dough in

half. Generously flour a large sheet of waxed paper. Roll out each half of dough on

floured waxed paper to a 12"x9" rectangle. Spread with cooled filling. Starting with

longer edge, roll up tightly to make a 12 inch long roll. Wrap roll in waxed paper.

Refrigerate 4 hours. Preheat oven to 375°F (190°C). Grease cookie sheets. Cut chilled

roll into ⁄

inch slices. Bake in preheated oven 6 to 8 minutes until edges are golden.

Remove and cool on cooling rack.

Makes about 80 cookies.

Drie d Fruit Filling

Try this in cookies and pastries.

1-¹⁄

cups finely chopped dried figs,

⁄

teaspoon grated lemon peel

cup water

cup chopped nuts,

cup sugar (if desired)

dates and raisins, pineapple,

apricots, or prunes

1 teaspoon lemon juice

⁄

In a medium saucepan, combine dried fruit, water, and sugar. Cook over low heat until

thickened, 20 to 25 minutes, stirring frequently. When thickened, add lemon juice,

lemon peel and nuts, if desired. Cool.

Makes 1-3/4 cups filling.

Note: For extra zest, substitute orange or pineapple juice for the water when making apricot

or pineapple filling

Strawbe rry Yogurt Ice -Cre am

Double or triple this recipe and freeze in your ice cream maker.

1 cup plain or flavored yogurt

2 tablespoons sugar

⁄

cup dried strawberries*

Mix together strawberries and sugar. Add to yogurt. Freeze yogurt in a container until

it thickens. Remove from freezer and stir. Return to freezer until solid.

Makes two servings.

*Almost any dried fruit or combination can be used.

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Condiments

Dressing

Stuffing

Sauces & Salads

Soups & Snacks

Drie d Tomatoe s in Olive Oil

These tomatoes taste better than the expensive

"sun dried" ones at the supermarket .

1 cup extra light olive oil

1 lb. dried tomato slices

White wine vinegar

Dip dried tomato slices in vinegar. Shake off excess. Pack in a jar and cover with olive

oil. Store at a cool temperature 1 month before use. Refrigerate for up to 6 months.

The oil solidifies at refrigerator temperatures, but quickly liquifies at room temperature.

Makes 1 pint.

CAUTION: Do not add fresh garlic or fresh herbs to oil packed tomatoes. The US

Department of Agriculture cautions against this because garlic and herbs are low-acid foods

which create a low-acid, anaerobic environment when placed in oil. This could result in the

perfect breeding ground for botulism.

Drie d Tomato Spaghe tti Sauce

Use this on your favorite pasta dish.

1 cup chopped onion

1 cup chopped celery

1 cup diced carrot

⁄

cup dry white wine

teaspoon salt

teaspoon pepper

⁄

3 cloves garlic, minced

8 (dry) ounces spaghetti, cooked

2 (28 ounce) cans whole tomatoes

1 pint Dried Tomatoes In Olive Oil

In heavy pan, sauté onion, celery, carrot, and garlic in 1 tablespoon olive oil from

dried tomatoes. Stir in whole tomatoes, dried tomatoes in olive oil, white wine, salt,

and pepper. Cook, uncovered, over low to medium heat 1 hour or to desired consisten-

cy, stirring occasionally. Serve over cooked and drained spaghetti or linguini.

Makes 4 servings.

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Tomato Pas te Supre me

Store in freezer to maintain the best flavor.

4 quarts ripe tomatoes

⁄

cup chopped onions

cup chopped celery

1 teaspoon oregano

⁄

cup chopped carrots

teaspoon garlic powder

2 tablespoons basil leaves

1 teaspoon salt

⁄

Cook all ingredients over low heat until vegetables are tender. Strain through a sieve,

and simmer the puree until thick. Spread on Fruit Roll sheets or spread on trays lined

with plastic wrap (be sure not to cover the center hole or the side vent hole on the

outer edge of the dehydrator trays). Dry at 115°F(38°C) for 10-12 hours or until

moisture has been removed. Roll up like scrolls in fresh plastic wrap and store in

airtight containers for rehydrating later as tomato paste.

He rb Stuffing

Great in turkey or chicken.

2 tablespoons dried parsley

⁄

cup butter

⁄2

teaspoon dried sage

1 teaspoon dried savory

2 teaspoons dried chervil

⁄

cup each dried onion, celery

teaspoon dried thyme

2 1 ⁄

lb. loaves bread, cubed

⁄

1 teaspoon dried marjoram

Mix all ingredients, plus juice from roasting pan or other liquid, to moisten. Bake

covered for 1 hour in 325° oven.

Makes about 2 quarts.

Salad Crunchie s

Zesty for any salad!

Dehydrate the following vegetables:

After they are dry and crisp,

chop them into pieces in the blender

⁄