Tabla de contenido
Publicidad
TIPS
FOOD LABELING:
Labeling each container helps to remind you of the contents, date of drying and original
weight. Keeping records of all of this information will be of great help towards improving
your drying techniques and obtaining better results.
STORAGE:
Proper storage is essential to maintain the quality of foods. Wait until the food is cool
before you store (Remember: fruit leather must be stored in plastic bags while still
warm). Foods can be kept longer if stored in cool, dry and dark places. Ideally, storage
temperatures should be below 60 degrees (the lower the better).
STORAGE CONTAINERS:
Store the dry food in plastic freezer bags before storing them in metal or glass
containers. Avoid those containers that "breathe" or have weak seals. Fill the container
with as much as possible. Remember, air can destroy food. Squeeze air out if using
plastic bags or boiling pouches.
MOISTURE CHECK:
Check moisture of your dehydrated food on a regular basis. If you notice moisture
inside, dehydrate it for a longer time.
REHYDRATING:
Dehydrated food can be rehydrated by soaking in water or by pouring hot water over
them. Do not add seasonings, especially salt or sugar during this process because they
may change the flavor of the foods. Usually one cup of water is appropriate for one cup
of dehydrated food. For stewed fruits, add 2 cups of water and simmer until tender.
Rehydrated foods can be cooked normally.
Dehydrated fruits and vegetables can be soaked in cold water for 2 to 6 hours in the
refrigerator (room temperature may create an environment for harmful bacteria to grow).
They can be soaked in hot water or immersed in boiling water for 5 to 10 minutes or until
desired consistency. Remember to always use enough water to rehydrate the food.
Consume the food as soon as possible once the container is opened. Always keep the
remaining portion in the refrigerator to avoid contamination.
7
Publicidad
Tabla de contenido
