Excalibur Dehydrator Operations Instructions download pdf (Page 8)

• Ascorbic Acid-Citric Acid Dip: is simply a form of vitamin C. Citric acid is found in all

citrus fruits. These citrus type dips are available through Excalibur, in drug or health food stores

in crystal, powder or tablet form. Soak the prepared produce in a solution of 2 tablespoons of

powder to 1 quart of water for 2 minutes.

• Fruit Juice Dip: Citrus juices, such as pineapple, lemon or lime, may be used as a natural

anti-oxidant. Stir 1 cup of juice into 1 quart of lukewarm water and soak for 10 minutes. Note:

fruit juice is only 1/6 as effective as pure ascorbic acid and may add taste to your food.

• Honey Dip: Honey dips are used quite frequently on fruits to be dried. Many dried

fruits sold in the grocery store or in health food stores have been treated this way. The

honey will make fruit considerably sweeter and will add calories as well. Dissolve

1 cup of sugar in 3 cups of hot water. Allow mixture to cool until lukewarm, and add

1 cup honey. Dip fruits in small batches, remove with a slotted spoon and drain thoroughly

before dehydrating.

When using a dip, follow the specific directions listed above. Then, drain the treated food

and rinse it thoroughly. Blotting off any excess moisture with paper towels before placing the

food in the dehydrator is the final important step. Excess moisture of foods will prolong the

drying cycle.

Blanching

Blanching, as a means of pre-treatment, can be done either in boiling water or by steaming

the foods. This pre-treatment is sometimes referred to as “checking” or “crazing.” You can use

this method most effectively on tough-skinned fruits (sometimes having natural protective wax

coating) such as grapes, plums cranberries, etc. By boiling fruits in water for 1 to 2 minutes,

the skin “cracks” and allows the moisture to more readily escape, thus the drying time is

faster.

• Water Blanch: Fill a large pan over half-full with water. Bring the water to a boil and

stir the food directly into the boiling water. Cover and blanch for approximately

3 minutes. Remove food from the boiling water and place it into ice water to cool. Blot with a

towel to remove excess water before drying.

• Steam Blanching: Using an old fashioned, pan-type steamer, fill the lower portion with

2 inches of water. The perforated upper section is then filled with food. Let the water

rapidly boil approximately four minutes. Remove food from the boiling water and place

it into ice water to cool. Blot with a towel to remove excess water before drying.

• Electric Steamers: Electric steams are perhaps the best means for blanching. The

electric steamer will aid in the retention of nutrients, bring out the food’s most vivid

color and heighten the natural flavor of the produce. Follow the set guidelines provided

in your electric steamer’s operating manual for blanching individual fruits and vegetables.

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Excalibur Dehydrator Operations Instructions Page 8