Where can I find a recipe for dehydrating fruits in my dehydrator or oven?

Answer 1

1/2 c. dried apples
1/2 c. dried apricots
1/4 c. dried peaches
1/2 c. dried pears
1/2 c. dried pineapple
1/4 c. coconut flakes
1/2 c. golden raisins
1/2 c. cashews or blanched almonds

Cut apples, apricots, peaches, pears and pineapple into 1/2" pieces. Combine all ingredients in a medium bowl. Package in airtight plastic bags and store in a cool dry place. Use within 3 to 4 weeks. Makes about 3-1/2 cups.

2 T. vegetable oil
1 T. soy sauce
1/4 tsp. paprika
1/2 tsp. celery salt
Dash cayenne pepper
2 cups dried shelled sunflower seeds, raw

Preheat oven to 300 F. In a medium bowl, mix oil, soy sauce, paprika, celery salt and cayenne pepper. Add sunflower seeds. Stir until seeds are evenly coated. Place mixture in a shallow baking pan. Bake in preheated oven 20 minutes, stirring frequently. Drain on paper towels. Makes 2 cups

3/4 tsp. salt
1/4 tsp. cracked pepper
1 T. brown sugar
1 garlic clove, crushed
2 T. soy sauce
1 T. Worcestershire sauce
1 lb. lean meat, thinly sliced (3/16" to 1/4" thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean, flat surface. Generously spread both sides with the salt mixture. Place the meat strips in a tightly covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. (For smoke flavor, you can add a liquid smoke product according to label directions, or smoke in a home smoker.)

Drying: Place strips on dehydrator racks, without overlapping. Dry at 140-160 F. for the first 3-4 hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying, if desired. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two) when bent. There should be no moist spots.

TIP: If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it.

Storing: Cool and cut jerky into 2 to 4" pieces with kitchen scissors before storing. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or one with holes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to increase shelf life and maintain flavor.

Jerky is a great travel snack. And a great snack or appetizer platter can be assembled with a variety of jerky and cheeses or cream cheese dips!

Answer 2

I reduce mine up at the mandoline and position on a cord rack ( the only I use to chill truffles on ) within the oven at a hundred and ten levels C and I simply supply it an hour after which relying upon the veg or fruit preserve checking each 10 mins after that till they're performed. Dis glazed carrots this weekend for a topping to a carrot cake - took simplest an hour.

Answer 3

Buy the book called the Blue Book