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Getting Started Starter model home food dehydrators, oſten found at resale stores or rummage sales, can be purchased for about $50. Some have adjustable temperature settings for different kinds of foods. When purchased new, most food dehydrators include recipe booklets. When using a dehydrator, Skinner


advises, turn it on to the appropriate setting and lay the food in a single layer on the trays provided, then let the dehydrator run for a few hours. She usually turns food halfway through to prevent sticking. Cancler says that in some cases an oven


can be used to dehydrate food, but it isn’t the most cost-effective method. “I don’t recommend continued use of the oven, because depending on where you live and the type or size of food being dried, drying can take anywhere from eight to 36 hours. Running an electric or gas range for that long uses a lot of energy.” She says that ideal temperatures are


125 to 135 degrees, but most standard ovens only go as low as 170 degrees, which is too warm to dehydrate fruits or vegetables. “Ten you must do wacky things like prop the door open to cool down the oven.” Te exception, she says, is jerky: “It must be dried at a higher temperature, and lower-end food dehydrator models don’t get hot enough.” Sun-drying foods outdoors is risky,


Brigman cautions, due to varied weather conditions. In addition, insects and air pollution have to be considered. “For safety reasons, consumers should really purchase a food dehydrator. While it may be a high cost when you begin dehydrating, if you are a serious food preserver, it will save you money in the long term,” she says.


Sheila Julson is a freelance writer and regular contributor to Natural Awakenings magazines throughout the country.


Optional]


AIR-DRYING FRESH HERBS


Fresh herbs of choice (basil, parsley, sage, rosemary, thyme and dill are all good candidates) String (such as cotton baker’s twine)


Rinse off the fresh herbs and pat them dry. Tie the herbs by the stems in small bunches. Hang them upside-down indoors and out of direct sunlight. Depending on the type of herb, they will take several days to a week or longer to dry. When dry, crush herbs with a mortar and pestle or in a clean coffee grinder. Store in glass jars with tight-fitting lids.


MANGO LEATHER


YIELD: 8 FRUIT ROLLS FROM ABOUT 2, 14-INCH- DIAMETER DRYER TRAYS


4 cups mango purée (from about 4 large, unripe mangoes) 1 cup clover honey ½ tsp ground cinnamon ¼ tsp ground nutmeg


¼ tsp ground cloves


Preheat electric dehydrator to 140° F. Wash and peel mangoes, chop roughly into chunks. Purée in blender until smooth. Pass purée through a food mill or sieve; discard any coarse fiber extracted in food mill. Add honey and spices to the purée and mix thoroughly.


Lightly spray two fruit roll tray liners from an electric dehydrator with vegetable oil cooking spray. Spread mango mixture evenly to ¼-inch thickness on the trays. Position fruit roll liners on dryer trays and place in dehydrator. Dry continuously for about 10 hours. Maintain dehydrator air temperature steadily at 140° F. (Monitor the dehydrator air temperature periodically with a thermometer.)


Remove trays from dehydrator when purée is dry, with no sticky areas (about 10 hours— this will be highly dependent on the relative humidity of the drying room). Test for dryness by touching gently in several places near the center of leather; no indentation should be evident.


Peel leather from trays while still warm. Leave the second tray on the dehydrator while peeling the first leather, or re-warm leathers slightly in the dehydrator if they cool too much prior to peeling. Cut into quarters, lay on a piece of clean parchment paper about 1 to 2 inches longer at each end of the leather and roll into fruit leather rolls. When cool, twist the ends of the parchment paper tightly to close.


Store fruit rolls in an airtight container for short-term storage, up to about 1 month. Leathers should be stored in a cool, dark dry place. For longer storage up to one year, place tightly wrapped rolls in the freezer.


Source: National Center for Home Food Preservation September 2022 23


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