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.  
2
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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 youre 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  
3
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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. Dont 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. Dont 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. Dont 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.  
4
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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 youre 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  
5
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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. Dont 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. Dont 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. Dont 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.  
6
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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 youre 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  
7
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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. Dont 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. Dont 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. Dont 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.  
8
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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, its 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. Dont  
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.  
9
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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, youll 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 arent 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,  
10  
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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.  
11  
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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.  
12  
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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  
1
1
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).  
13  
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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 isnt 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.  
15  
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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  
1
4  
cup water  
2 cups strawberries  
1
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.  
1
4
cup lemon juice  
cup sugar  
1
2
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.  
6-16 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  
18  
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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  
S
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  
21  
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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.  
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. Its 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)  
1
4  
teaspoon black pepper  
(more pepper for hotter jerky)  
1 tablespoon curry powder (optional)  
2 cloves garlic  
1
2  
teaspoon salt  
EASY HOMEMADE JERKY FROM  
LEAN GROUND MEAT USING THE  
JERKY WORKSACCESSORY.  
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 dont 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  
isnt very good.  
25  
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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  
F
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  
26  
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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 dont 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.  
27  
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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  
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  
Rinse in cold water  
2-5 hrs.  
1-3 hrs.  
Curries and chili  
dishes  
Leaves  
Salads, vegetables,  
potatoes and fish  
28  
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He rb Drying Guide line s  
Ave rage  
Food Part of Plant Pre paration Drying Time Us e s  
Fennel  
Fennel  
Garlic  
Leaves  
Seeds  
Clove  
Rinse in cold water  
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  
Leaves  
Rinse in cold water  
Rinse in cold water  
1-3 hrs.  
1-3 hrs.  
Soups  
Marjoram  
Italian, meat, fish, egg  
and poultry dishes  
Mint  
Leaves  
Seeds  
Rinse in cold water  
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  
Rinse in cold water  
1-3 hrs.  
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  
Rinse in cold water  
Rinse in cold water  
1-3 hrs.  
1-3 hrs.  
1-3 hrs.  
Poultry, pork, lamb,  
veal and fish dishes  
Tarragon  
Thyme  
Leaves  
Leaves  
Sauces, salads, fish  
and poultry  
Meat, fish and poultry  
dishes, green beans,  
beets, carrots, and  
potatoes  
29  
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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.  
Y
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  
30  
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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 “Bakers  
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  
32  
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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  
33  
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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)  
34  
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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  
1
8
4
cup dried lavender blossoms  
cup dried rosemary  
cup dried chamomile  
1
1
8
Pick flowers when they are about three-  
quarters open – when they are fully  
open, they lose fragrance. Gather about  
twice the amount you believe youll  
need, since they shrink as they dry.  
1
2
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.  
1
4  
3
tsp. ground cloves  
tsp. ground nutmeg  
1
®
2 drops rose oil  
1 drop orange oil  
1 drop lavender oil  
1
2  
cup dried bachelors 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 bachelors 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 youre 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.  
35  
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Breakfast  
Recipies  
Banana Bre ad  
Chunks of dried banana gives this old favorite a new twist.  
3
4
cup margarine or butter  
2 cups flour  
1 teaspoon soda  
1-1⁄  
2 eggs  
2
cups sugar  
1
2
2
teaspoon salt  
1
1 teaspoon vanilla  
cup chopped dried banana  
cup chopped dates  
cup chopped pecans  
1-1⁄  
2
cups mashed ripe banana  
2
1
1
(4 to 6 bananas)  
cup buttermilk  
2
1
2
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.  
36  
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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⁄  
2
cups buttermilk  
1
2
cup vegetable oil  
1 teaspoon salt  
1
1
l ⁄  
1 ⁄  
2
cups all-purpose flour  
cup corn meal  
2  
cup finely chopped dried apple,  
1
2
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 childrens lunch box!  
1 cup bran  
2-1⁄  
2-1⁄  
2
cups all-purpose flour  
teaspoons baking soda  
1 cup boiling water  
2
1
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
1 cup granulated sugar  
2  
1
1
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 youve ever tasted!  
Variation: Substitute 1 cup oat bran for wheat bran for an oat taste.  
37  
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Desserts  
Cookies  
Candies  
Fruit Hors d’oe uvre s  
Serve these at your next party.  
1
24 pieces dried fruit, cut in half  
(apricots, peaches, pears, or prunes)  
3 ounces cream cheese, softened  
3 tablespoons sour cream or plain  
3
8
teaspoon paprika  
cup shredded  
1
Monterey Jack cheese  
1
3
cup shredded sharp  
Cheddar cheese  
yogurt  
1
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.  
38  
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Drie d Apple Pas try Square s  
This is an elegant dessert or tasty breakfast pastry.  
2
5 to 6 cups dried apples  
2 cups boiling water  
2
3
cup sugar  
teaspoon ground ginger  
teaspoon cinnamon  
1
1
2-1⁄  
2
cups cake or pastry flour  
2
1 teaspoon salt  
1 egg white, stiffly beaten  
1 cup plus 2 tablespoons margarine  
1 cup sifted powdered sugar  
1
or butter  
1 egg yolk + almost ⁄  
2
teaspoon vanilla  
2
3
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  
3
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  
1
2 cups brown sugar  
2  
teaspoon baking soda  
1
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.  
39  
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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⁄  
4
cups all-purpose flour  
1 teaspoon almond extract  
3
4  
4
cup brown sugar, packed  
cup butter  
8 ounces cream cheese  
3
1
1
1
3
1
4  
cup sugar  
2  
4  
4  
2
teaspoon baking powder  
teaspoon baking soda  
teaspoon salt  
1 egg  
1
2  
cup apricot preserves  
1 cup chopped dried apricots  
1
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  
3
large bowl, combine flour and ⁄ cup sugar. Using a pastry blender, cut in butter until  
4
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  
4
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
1 cup brown sugar  
2
teaspoon salt  
1
2  
cup granulated sugar  
1-1⁄  
2
cups chopped dried apricots,  
2 eggs  
peaches, pears, pineapple,  
cherries, or other dried fruit  
1-1⁄  
2
teaspoons vanilla  
2 cups all-purpose flour  
2-1⁄  
cups old fashioned oats  
2
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.  
2
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  
4
minutes or until barely golden brown. Remove and cool on rack.  
Makes 3 dozen cookies.  
40  
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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  
1
2
cup butter or margarine  
cup brown sugar, packed  
cup granulated sugar  
2 cups all-purpose flour  
1
1
2
2
4
4
teaspoon baking soda  
teaspoon salt  
1
1
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  
1
roll into ⁄  
4
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
1-1⁄  
2
cups finely chopped dried figs,  
2
2
teaspoon grated lemon peel  
cup water  
cup chopped nuts,  
cup sugar (if desired)  
1
dates and raisins, pineapple,  
apricots, or prunes  
1 teaspoon lemon juice  
1
3
1
2
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  
1
2
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.  
41  
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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
1 cup chopped onion  
1 cup chopped celery  
1 cup diced carrot  
2
3
cup dry white wine  
teaspoon salt  
teaspoon pepper  
1
1
2
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.  
42  
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Tomato Pas te Supre me  
Store in freezer to maintain the best flavor.  
1
4 quarts ripe tomatoes  
3
3
cup chopped onions  
cup chopped celery  
1
1 teaspoon oregano  
1
4
2
cup chopped carrots  
teaspoon garlic powder  
2 tablespoons basil leaves  
1 teaspoon salt  
1
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.  
1
2 tablespoons dried parsley  
2
cup butter  
1
2  
teaspoon dried sage  
1 teaspoon dried savory  
1
2 teaspoons dried chervil  
4
cup each dried onion, celery  
teaspoon dried thyme  
1
1
2 1 ⁄  
2
lb. loaves bread, cubed  
2
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  
1
2
2
2
2
cup onions  
cup carrots  
cup tomatoes  
cup peppers  
1
and add the following:  
1
1
4
2
cup bacon bits  
cup roasted sunflower seeds  
cup soy nuts  
1
1
1
4
Mix thoroughly and sprinkle on salads. Add salad dressing and toss. Keep unused  
portion in the refrigerator in an airtight container to preserve crunchiness.  
Use 1 teaspoon per serving.  
43  
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Home made Chili Powde r  
Add to your favorite Mexican recipe or use in ground meat for tacos.  
3 ounces dried chilies (mild peppers  
such as Anaheim, or a combination of  
mild and hot peppers)*  
1 tablespoon ground cumin  
2 teaspoons salt  
1 teaspoon onion powder  
1 teaspoon ground oregano  
1
2  
teaspoon ground cloves  
1 teaspoon ground coriander  
1 teaspoon ground allspice  
1 teaspoon garlic powder  
Remove and discard stems and seeds. Whirl pods in a blender until finely ground.  
Allow powder to settle. Add remaining ingredients and whirl briefly.  
Store in an airtight container.  
*Dry peppers according to Drying Guidelines in the vegetable section. Peppers dried in  
a dehydrator retain their original color and flavor. They may either be dried whole or in  
halves, skin side down. Hotness and flavor will vary with the chilies used. Removing  
the seeds will decrease the hotness. Make sure that peppers are completely dry and  
stored in airtight containers.  
Makes 1/2 cup.  
Savory Rice Salad  
This main dish salad is perfect for lunch or a light supper.  
Serve with a whole wheat roll and fresh fruit.  
1
3 cups cold cooked brown rice  
(can use white)  
3 cups diced cooked, turkey,  
chicken or cooked small shrimp  
4
cup dried tomato flakes  
1 can water chestnuts, drained  
and sliced  
Tangy Dressing (see below)  
1
1 cup celery, finely chopped  
2
cup slivered almonds, chopped  
1
2  
cup onion, finely chopped  
1 cup green pepper, finely chopped  
(1⁄  
cup dried & rehydrated)  
2
In a large bowl, gently mix together rice, turkey, celery, onion, green pepper, tomato  
flakes, sliced water chestnuts, and tangy dressing. Add salt and pepper to taste, cover  
and chill for 3 to 4 hours. Toast almonds in a 300°F (150°C) oven, stirring occasionally,  
until golden, about 10 minutes. Sprinkle on top of salad before serving.  
Makes about 6 servings.  
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Tangy Dre s s ing  
3
4
4
cup mayonnaise  
cup lemon juice  
2 tablespoons dried parsley  
1
1
(or  
4
cup chopped fresh)  
1
1 tablespoon prepared mustard  
2  
cup sliced green onions  
1
2
teaspoon dried garlic powder  
1 jar pimientos (2 ounce)  
1 teaspoon lemon rind (grated  
1
fresh) or 2-1 teaspoon dried  
1 tablespoon prepared horseradish  
Blend mayonnaise, lemon juice, mustard, dried garlic powder, lemon rind, horseradish,  
and parsley in a blender. Remove and stir in sliced green onions and pimientos.  
Ve ge table Soup  
This soup cooks in your thermos and is ready to eat by lunch time.  
1
1
3  
cup dried vegetable flakes  
4  
teaspoon dried sweet basil  
(any combination of tomatoes, peas,  
onions, broccoli, zucchini, celery, car-  
rots)  
1 tablespoon bulgur wheat  
1 tablespoon small pasta  
pinch garlic powder  
pinch onion powder  
salt and pepper to taste  
2 cups boiling hot chicken or  
beef broth  
(spaghetti, linguini, etc.), broken  
teaspoon dried parsley  
1
4  
Place the dried vegetables in a dry blender and whirl until the size of flakes are the size  
of small peas. Measure 1⁄ cup. Save remaining vegetables for another day. Place 1⁄  
3
3
cup  
flaked vegetables in a pint thermos. Add parsley, basil, garlic powder, onion powder,  
salt and pepper. Add bulgur wheat and pasta to thermos. Bring broth to a rolling boil  
and pour over dry ingredients. Quickly cover thermos and close securely.  
Yield: 2 cups.  
Che e s y Corn Chips  
Great for after school munchies.  
1
1 cup whole kernel or creamed corn  
1 cup sharp cheddar cheese, grated  
8
8
teaspoon cayenne pepper  
teaspoon chili powder  
1
(the ready grated cheese is not as satisfactory)  
Salt to taste  
1
2  
cup red or green peppers, diced  
1 tablespoon onion, chopped  
In a blender or food processor, blend together all ingredients at high speed.  
Spread mixture thinly onto Fruit Roll sheets. Dry at 130°F (55°C) for approximately 10  
hours or until dry on one side. Lift entire corn ring off of the Fruit Roll sheet, turn  
over and dry for two hours longer or until crisp. Break into pieces.  
45  
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Harve s t Granola  
Most often served as a breakfast food, it can also be a snack or an  
ingredient in desserts, cookies, or main dishes.  
5 cups rolled oats  
1 cup pecans or almonds chopped  
1
3
2  
4
cup brown sugar firmly packed  
cup wheat germ  
3  
cup salad oil  
1
1
1
1
1 teaspoon vanilla  
3
2  
2  
2
cup dried apple, chopped  
cup of honey  
cup sesame seeds  
4  
cup margarine, melted  
1 teaspoon cinnamon  
1 cup raisins  
1
2  
cup date crystals  
Mix together very well so that all ingredients are distributed evenly. Adding dry  
ingredients to wet ingredients makes a crunchier granola. Spread onto a Fruit Roll  
sheet.  
Dry at 145° until crunchy. Crumble and store in an airtight container.  
Ene rgy Bars  
These nutritious bars are great high energy snacks.  
Grind together:  
Mix in:  
3
1
3  
cup carob chips  
4  
cup unsweetened pineapple juice  
teaspoon almond extract  
cup honey wheat germ  
1
1 cup slivered almonds  
4 cups dried fruit (pliable)  
(apple, raisin, date, pear, peach,  
apricot, pineapple)  
2
2
1
1 cup carob chips  
Mix all ingredients thoroughly. More juice may be needed to allow mixture to stick  
together. Put onto Fruit Roll sheet. Dry at 140°F (60°C) for approximately 14 hours.  
Cut into small squares and place on unlined tray to finish drying. May be coated with  
melted chocolate, yogurt coating, or carob to make candy bars.  
Makes 24 squares.  
Ene rgy Nibble s  
Seal in a small plastic bag to carry along on hikes.  
1
6 cups ready-to-eat cereal flakes  
1 cup raisins or chopped nuts  
1 cup brown sugar  
2  
cup margarine, melted  
1 cup dry roasted nuts  
1 6oz. pkg. butterscotch chips  
Mix all ingredients together with hands until completely mixed. Spread onto Fruit Roll  
sheet. Dry until crisp at 140°F (60°C).  
46  
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Look for these exclusive accessories wherever  
NESCO® American Harvest® Food Dehydrators are sold.  
Add-A-Trays ®  
NESCO® American Harvest®  
Add-A-Trays® allow you to expand your  
dehydrator to meet your needs.  
LT-2W (Set of 2): For use on FD-40,  
FD-50, FD-50T and FD-60. FD-40 is  
expandable to 8 trays. Other models are  
expandable to 12 trays.  
TR-2 (Set of 2): For use on FD-1000 and  
FD-1010. Expandable to 30 trays.  
Cle an-A-Scre e ns ®  
NESCO® American Harvest® Clean-A-  
Screens® are ideal for drying spices and  
herbs. Flexes for easy removal of sticky  
fruits such as pineapple.  
LM-2-6 (Set of 2): For use on FD-40, FD-  
50, FD-50T and FD-60.  
MS-2-6 (Set of 2): For use on FD-1000  
and FD-1010.  
Fruit Roll She e ts  
NESCO® American Harvest® Fruit Roll  
Sheets feature an exclusive “no spill” lip  
that allows you to dry liquids and semi-  
liquids. Ideal for making fruit rolls.  
LSS-2-6 (Set of 2): For use on FD-40,  
FD-50, FD-50T and FD-60.  
SLD-2-6 (Set of 2): For use on FD-1000  
and FD-1010.  
47  
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Accessories (continued)  
Je rky Making Kits  
NESCO® American Harvest® Jerky Kits  
are the fast and easy way to make deli-  
cious jerky at a fraction of the cost of  
store bought jerky. Jerky gun with three  
attachments included with each kit.  
BJW-1: Jerky Works™ Kit (Includes 5  
spice packs)  
BJW-10: Beef Jerky Factory™ Plus  
(Includes 10 spice packs)  
Je rky Spice s  
NESCO® American Harvest® Jerky Spice  
is an easy way to make delicious jerky.  
Available in three packs:  
BJ-2: 2 Pack Original Spice  
BJ-6: 6 Pack Original Spice  
BJV-6: 6 Pack Variety Spice  
(Original, Cajun, Pepperoni)  
How to Dry Foods  
by Deanna DeLong  
Deanna Delongs How to Dry Foods is  
one of the most comprehensive books on  
drying foods on the market today. Book  
is 160 pages and includes 174 photos.  
HP-9: How to Dry Foods  
If you are unable to locate NESCO® American Harvest® accessories,  
please contact our Customer Satisfaction Department at 1-800-288-4545.  
48  
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Inde x  
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47-48  
Breakfast Recipes  
Awesome Bran Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37  
Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36  
Waffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37  
Cookies  
Classic Oatmeal Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40  
Crispy Pinwheels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41  
Dried Fruit Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41  
Condiments, Dressing, Stuffing, Sauces, Salads, Soups & Snacks  
All Purpose Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20  
Cheesy Corn Chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45  
Dried Tomatoes in Olive Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42  
Dried Tomato Spaghetti Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42  
Energy Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46  
Energy Nibbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46  
Fruit Caramel Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39  
Fruit Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15-16  
Harvest Granola . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46  
Herb Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43  
Homemade Chili Powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44  
Salad Crunchies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43  
Savory Rice Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44  
Tangy Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45  
Tomato Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20  
Tomato Paste Supreme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43  
Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20  
Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45  
Cooking Dried Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12  
Crafts  
Bread and Glue Ornaments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34-35  
Dough Ornaments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32-34  
Dried Apple Roses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31  
Dried Apple Wreath . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31  
Drying Flowers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30  
Potpourri . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35  
Sweet & Spice Potpourri . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35  
Desserts  
Apricot Cream Cheese Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40  
Dried Apple Pastry Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39  
Dried Fruit Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41  
Fruit Hors d'oeuvres . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38  
Strawberry Yogurt Ice-Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41  
Drying Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10  
Drying Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10  
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Index (continued)  
Fruits  
Conditioning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15  
Fruit Drying Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-18  
Fruit Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15-16  
Garnishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14  
Hints & Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15  
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13  
Pre-Treatment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14  
Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13  
General Drying Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9  
Herbs  
Herb Drying Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28-29  
Gathering Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26  
Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27  
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26  
Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27  
Testing for Dryness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27  
Using Dried Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27  
Jerky  
Meat Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23-25  
Beef Jerky Marinade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24  
Cooked Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Drying Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24  
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23-24  
Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23  
Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24  
Fish Jerky  
Drying Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Labeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11  
Loading Trays . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9  
Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11  
Record Keeping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12  
Rehydrating Dried Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12  
Selecting Foods to Dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9  
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Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11  
Testing for Dryness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10  
Vegetables  
Blanching . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19  
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20  
Hints & Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20  
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19  
Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19  
Tomato Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20  
Vegetable Drying Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21-22  
ONE YEAR LIMITED WARRANTY  
This appliance is warranted for one year from date of original purchase  
against defects in material and workmanship. This warranty does not  
cover transportation damage, misuse, accident or similar incident. This  
warranty gives you specific legal rights and you may have other rights  
which vary from state to state.  
Your new food dehydrator comes equipped with numerous safety  
features. Any attempt to interfere with the operation of these safety  
features makes this warranty null and void. In the event we receive a  
dehydrator for service that has been tampered with, we reserve the right  
to restore it to its original state and charge for the repair.  
Defective products may be returned, postage prepaid, with a description  
of the defect to: The Metal Ware Corporation, 1700 Monroe Street, Two  
Rivers, Wisconsin 54241, for no-charge repair or replacement at our  
option.  
Service and genuine NESCO® American Harvest® replacement parts  
may be obtained from the NESCO® FACTORY SERVICE DEPART-  
MENT.  
For service in warranty, follow instructions set forth in warranty. When  
ordering new parts, make sure that you always mention the model num-  
ber of the product, which is found on the bottom of the base power unit  
on the FD-40, FD-50, FD-50T, FD-1000 and FD-1010, and bottom of  
the top-mounted power unit on the FD-60.  
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About Your Warranty and Service Satisfaction  
One simple step sets you on the road to complete customer satisfaction:  
Mail in your warranty card and file your food dehydrators exclusive registration  
number now!  
Your serial number and dehydrator model number are located on the bottom of the  
base power unit on the FD-50 and FD-1010, and the bottom of the top-mounted  
power unit on the FD-60.  
We enter this number into our database. It registers your warranty and identifies  
your machine specifically by its individual code. Should you call in for help on  
our 800 toll free line, your registration number helps us identify your machine and  
speeds up our assistance to you.  
Five Eas y Ste ps to Satis faction  
Should you have a problem with your food dehydrator, please refer to these steps  
for help:  
1. Call us on our toll free number, 1-800-288-4545, and tell us about your prob-  
lem.  
2. If we instruct you to send us all or part of your appliance for repair or replace-  
ment, the Customer Satisfaction representative will give you an authorization  
number (this number notifies our receiving department to expedite your  
repair). Pack your unit carefully in a sturdy carton to prevent damage because  
any damage caused in shipping is not covered by the warranty.  
3. Print your name, address and authorization number on the carton.  
4. Write a letter explaining the problem. Include the following: your name,  
address and a copy of the original bill of sale.  
5. Attach the sealed envelope containing the letter inside the carton. Insure the  
package for the value of the food dehydrator and ship prepaid to:  
The Metal Ware Corporation  
1700 Monroe Street  
Two Rivers, WI 54241  
1-800-288-4545  
52  
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Food Dehydrator & Jerky Maker  
The Metal Ware Corporation, 1700 Monroe St., Two Rivers, WI 54241  
© 2000 The Metal Ware Corporation  
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300-01448  

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