Waring DHR30 Operations Instructions download pdf (Page 11)

Sodium Bisulﬁte

Use food-safe (USP) grade only. Dissolve 1 teaspoon of

sodium bisulte in one quart of water. Dip small amounts of

fruit in the solution for 2 minutes. This helps prevent loss of

vitamin C and maintains a bright color. Sodium bisulte is

available in most pharmacies/drug stores.

Natural Pre-dips

With their high vitamin C content, pineapple and lemon juice

are natural alternatives to other pretreatments to reduce

browning. Slice fruit directly into juice. Remove after about

2 minutes and place on trays. Fruits may also be dipped

in honey, lime or orange juice, Jell-O

* powders or

sprinkled with coconut to give them an exotic avor.

Use your imagination!

When drying fruit halves, especially apricots, it has been

suggested that popping the back (“inside out”) will speed

drying time. This is true, but it also results in the loss of the

nutritional juices to the bottom of the dehydrator. Instead,

cut each half in half again to give the end product more

nutritional value, a brighter color, and faster reconstitution

capabilities.

Apples Wash thoroughly and peel if you wish.

Cut in half and core, then slice into

smaller pieces. Pretreat with lemon juice

to prevent browning.

Apricots Wash, cut open and remove pit. If desired,

cut into quarters.

Bananas Peel and slice. Pretreat with lemon juice to

prevent browning.

Cherries Wash and remove pits.

Coconut Drain the milk, open shell and remove

coconut meat. Dry and cut into small

chunks.

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Waring DHR30 Operations Instructions Page 11