Dehydrating foods, fruits, vegetables, fish and meats : the new easy, economical and superior method of preserving all kinds of food materials, with a complete line of good recipes for everyday use by Andrea A. Louise

Author:Andrea, A. Louise
Language: eng
Format: epub, pdf
Tags: Food, Cooking, American
Publisher: Boston : The Cornhill Company
Published: 1920-03-25T05:00:00+00:00

DEHYDRATING FOODS

covered trays two layers deep and place at once in the dryer.

Starting temperature, 115° F.

Finishing temperature, 145° F.

Approximate drying time for cut fruit, 4 to 5 hours.

Cherries are dry if no moisture shows when a cut edge is pressed.

"Condition" as directed on page 67.

Cranberries

If this fruit is dehydrated it is available at any time of the year. Examine and remove all decayed and broken-down fruits; likewise unripe berries. Cut in halves and place on cheesecloth-covered trays to a depth of a half inch, and set in dryer.

Starting temperature, 120° F. Finishing temperature, 145° F. Approximate drying time, 2 to 3^ hours.

Berries are dry when no moisture can be pressed from a cut edge.

"Condition" as directed on page 67.

After product is dried stems can be readily removed.

Currants

The cherry currant gives the better dried product. Remove soft and decayed fruit, but do not stem, as this can be done after drying. Load cheesecloth-

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