Food Storage
Dried fruits requires a special next step called ‘conditioning’ which equalises
the moisture as all the fruit pieces may not have dried equally due to di
ff
erent
thicknesses. After the dehydrator has
fi
nished the drying session and the fruit
has cooled, pack it loosely in a sealed glass jar and shake daily for 1
0
days
to separate the pieces. Any excess moisture will be absorbed by drier fruit
pieces, inhibiting mould. Vegetables generally don’t need conditioning but if
you sense they are not dry enough either extend the time in the dehydrator or
follow the same process.
When used properly, vacuum sealers provide the ideal storage method. The
less air present, the less potential for the formation of mould.
Reconstitution
Dried foods do not need to be reconstituted for consumption. Many people
prefer to eat them in their dried state. If you want to reconstitute your food,
here are some basic guidelines:
• Soak food in unsalted water for
3
-
7
minutes and then prepare as usual.
If you are boiling them, use the same water they soaked in to preserve
nutrients. If you plan to soak foods for more than one hour, they should be
placed in the refrigerator to prevent bacterial growth.
• One cup of dried vegetables will reconstitute approximately two cups.
• One cup of dried fruit will reconstitute to about one and a half cups.
• Reconstitution times will vary depending on the thickness of the food and
the water temperature used.
• Warm water will speed up reconstitution but may result in some
fl
avour
loss.
EN
12
Summary of Contents for Premium Commercial
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