Waring Pro DHR30 - Manual (Page 11)

10
Sodium Bisulfite
Use food-safe (USP) grade only. Dissolve 1 teaspoon of
sodium bisulfite in one quart of water. Dip small amounts of
fruit in the solution for 2 minutes. This helps prevent loss of
vitamin C and maintains a bright color. Sodium bisulfite is
available in most pharmacies/drug stores.
Natural Pre-dips
With their high vitamin C content, pineapple and lemon juice
are natural alternatives to other pretreatments to reduce
browning. Slice fruit directly into juice. Remove after about
2 minutes and place on trays. Fruits may also be dipped
in honey, lime or orange juice, Jell-O
® * powders or
sprinkled with coconut to give them an exotic flavor.
Use your imagination!
When drying fruit halves, especially apricots, it has been
suggested that popping the back (“inside out”) will speed
drying time. This is true, but it also results in the loss of the
nutritional juices to the bottom of the dehydrator. Instead,
cut each half in half again to give the end product more
nutritional value, a brighter color, and faster reconstitution
capabilities.
Apples Wash thoroughly and peel if you wish.
Cut in half and core, then slice into
smaller pieces. Pretreat with lemon juice
to prevent browning.
Apricots Wash, cut open and remove pit. If desired,
cut into quarters.
Bananas Peel and slice. Pretreat with lemon juice to
prevent browning.
Cherries Wash and remove pits.
Coconut Drain the milk, open shell and remove
coconut meat. Dry and cut into small
chunks.