Prepper's Dehydrator Handbook by Shelle Wells

Author:Shelle Wells
Language: eng
Format: epub
ISBN: 9781612438092
Publisher: Ulysses Press
Published: 2018-03-09T05:00:00+00:00

If you sort your cut asparagus pieces onto dehydrator trays by thickness, you will save time and additional work. The spear tips dry quite a bit faster than the fibrous stalks, so keeping them on separate trays saves you the time and effort of fishing them out from many pieces that have not finished drying.

Bananas

Achieving the texture of store-bought banana chips is almost impossible for the home food processor that does not want unnecessary additives on their fruit. Did you know that in order to achieve that extra sweetness and crispness, they actually dip the bananas in sugar syrup and deep fry it? I’m assuming that you want to get away from the extra additives and calories as you are dehydrating fresh bananas for your food storage.

Used rehydrated banana in smoothies and in cereals, or chill the pieces and serve them on their own. Or, just enjoy as chips!

Clean: Wash and dry, then peel. There is no special treatment for organic versus nonorganic.

How to prepare: The best tasting bananas are slightly green at the top and have a few brown spots on the peel. Use overripe bananas in leather.

Suggested thickness: ⅛-inch rounds for chips

Drying time: 8 to 12 hours

Temperature: 125°F

Consistency when dry: Brittle, snaps easily

Blanching requirements: N/A

Oxidizing treatment: Dip or spray with lemon juice to prevent browning.

How to rehydrate: Mix one part water to one part chips, then simmer at a low temperature for five minutes.

Consistency when rehydrated: Like fresh

Yield: 5 large bananas = 2 cups dried bananas = 4 cups rehydrated bananas

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