Ambiano KYS-338B Manual Del Usuario página 16

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Herbs:
Most herbs dry overnight. For every 8 lbs. of fresh herbs, you should get
approximately 1 lb. of dried herbs. Dried herbs retain their flavor best if they are
crushed just before using.
1. Remove any woody stalks from herbs.
2. If needed, place herbs on parchment paper in a thin layer. If using parchment
paper, cut holes in the parchment paper and only place the paper on part of
the tray to allow the heat to transfer throughout the dehydrator.
3. Leave herbs in the dehydrator 8-24 hours, checking on herbs periodically to
see if dehydrated.
Testing for dryness
To test for dryness, remove a piece of food, allow to cool, and feel with your
fingers to determine dryness.
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Fruits should be pliable and leathery with no pockets of moisture. To check if
fruit is dry, tear a piece in half and if you do not see any moisture beads, the
fruit is dry enough for storage.
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Jerky should be tough but not brittle
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Dried fish should be tough. If the fish is high in fat, it may appear moist due to
high oil content.
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Vegetables should be tough or crisp.
Packing and storing foods
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Fruits cut into a wide range of sizes should be allowed to condition for a week
after drying to equalize the moisture among the pieces before placing in long-
term storage. Place fruit in a non-aluminum, non-plastic container and put in a
dry, well-ventilated and protected area. Keep away from moisture.
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Dried foods should be thoroughly cooled before packing. Package in small
amounts so food can be used soon after containers have been opened.
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Pack food without crushing into clean, dry, insect-proof containers. Glass jars
or sealed plastic freezer bags make good containers. Metal cans with fitted
lids can be used if the dried food is first placed in a plastic bag.
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Your dehydrated food should be checked about once a month. To pasteurize
the contents, spread food on a cookie sheet and bake in an oven for 15
minutes at 175° Fahrenheit. Repack in a clean, air-tight container.
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