Ronco EZ-Store 5-Tray Turbo Dehydrator - Manual (Page 9)

7
PReTReaTInG
Blanching or covering completely in boiling water for a short
period of time brings out the enzymes in fruit and vegetables.
These enzymes are the reason for color and flavor changes
during ripening. Color changes will continue during the drying
process unless the produce is pretreated. Blanching also
helps set color and dry faster by relaxing the tissues within
the produce, keeping the flavors during storage, and improve
rehydrating conditions.
Many of the lighter colored fruits such as apples, apricots,
peaches, nectarines, and pears, tend to darken during drying
and storage. To prevent this, the fruit may be dipped and
pretreated.
Recommended Dips for Pretreating Fruits and Vegetables:
1. Lemon or pineapple juice is a natural alternative to
reduce unwanted color or browning. Place sliced fruit
into juice, removing it after 1-2 minutes and then arrange
in trays. For variety you can add Jell-O powders, lime
or orange juice, honey or sprinkle with cinnamon or
coconut flakes.
2. Sodium Bisulfite: Be sure to ask a pharmacist for food
safe (USP) grade only. Dissolve 1 teaspoon of sodium
bisulfite in a quart of water. This helps prevent any loss of
vitamins. Prepare small amounts of fruit and dip into the
solution for 1-2 minutes.
3. Salt can be used as a solution for dipping.
4. Citric Acid or Ascorbic Acid solutions give a tart taste
not unlike that of Vitamin C. These anti-oxidant granules
are available at health food and drug stores. Mix about
6 tablespoons in a pint of water, dip for 1-2 minutes, and
dry. Great for banana chips and apple rings.
5. Water or Steam Blanching: Fruits with tough skin such
as grapes, prunes and small dark plums, cherries, figs,
and some berries, may be water-blanched to crack the
skins. This allows moisture inside to escape more readily
during drying.
6. Syrup Blanching may help retain the color in light colored
fruits. It also makes sweetened candied foods.