Waring DHR30 Operations Instructions download pdf (Page 10)

FRUIT & NUTS

PREPARATION AND TREATMENT

FRUIT

Nearly all fruits can be dried at home, but some will require

more drying time than others; the guidelines offered here will

help get you started. It is recommended that you select the

fruits that are in season and experiment with those rst.

Preparation

Wash and inspect fruits and remove any bruised or overripe

parts. Peel if desired. Cut larger fruits in half. If the pieces

vary too much in size, slice them to ³/8" to ½" thick for even

drying. Smaller fruits such as grapes and cherries may be

dried whole. Remove pits or stones from fruits such as

plums, cherries, apricots, etc. Always peel fruits that have

been articially waxed. Peeling is optional with other fruits –

for instance, dried pear skins tend to be grainy, and peach

skin peels are a little fuzzy.

Most fruits like pineapples, grapes, strawberries, and plums

can be placed directly on the drying trays as they are

prepared. However, some fruits will turn brown when

exposed to air (apples, apricots, peaches, and pears).

Following the guidelines set below, you can pretreat these

fruits to slow this browning and to prevent loss of vitamins A

and C. To pretreat them, the cut pieces should be kept in a

holding solution until you have sufcient fruit to dry.

Pretreatment

Below are several optional methods of pretreatment. You

don’t always need to pretreat food in order to dry it; how-

ever, pretreatment can make food look better, increase the

shelf life and even enhance the nutritional value. Experiment

with both treated and untreated food to see which will work

best. Remember, proper storage is critical to the quality of

the nal product, whether treated or untreated.

*Jell-O is a ® trademark of Kraft Foods.

1 2 ... 5 6 7 8 9 10 11 12 13 14 15 ... 19 20

No comments

Waring DHR30 Operations Instructions Page 10