$2 Download. Instructions for Dehydrating in the Home. 1924 – 36

DEHYDRATING FOODS

The process of dehydrating foods in the Dehydrator is

JL very easy and convenient. When the few simple princi ples

are understood, and after two or three experimental runs

have been made, it will be seen that the Dehydrator does

preserving automatically and preserved foods of surpassing

quality can be stored in astonishingly small space. Fresh

garden and orchard flavors are retained and all the nutritive

values are held fully. Only the water content is removed

from the materials, and when soaked in plain water for a

time, they take back the water they were robbed of. Thus,

from dry-fresh, the foods become actual-fresh and can then

be cooked and served just like the strictly fresh varieties.

Dehydration is commanding world-wide attention. The

Food and Agricultural Departments of the Governments are

actively interested; and eminent food authorities such as Dr.

Harvey W.Wiley, Alfred W. McCann, Prof. E. V. McCollum

and others are earnestly recommending dehydration and

endorsing properly dehydrated foods; especially because

these foods retain vitamines and other valuable principles.

The Food Institute conducted by the New York Tribune

says: "'Dehydrated' is not merely a newfangled word for

'Dried'; it means something new in results. 'Water, waste

and work' are all taken out of the fruit or vegetable when

it is dehydrated, and the concentrated food values and

flavors are left. . . . There is more in this new way of drying

vegetables and their role in meeting modern conditions

than meets the eye. Housekeepers cannot afford, in these

crowded days, to ignore the compactness and serviceability

of dehydrated foods."

Why Dehydrating is Superior

to Drying

Asparagus

Green, medium sized stalks yield the best looking dehydrated

product.

Cut lengthwise in half, as whole stalks take too long to dehy drate

and their uncut skin prevents ready absorption

of water in refreshening, whereas cut all the way down

in half, restoration is complete and satisfactory.

Blanch 5 to 6 minutes, according to age.

Start dehydrating at 110° for 1 hour, then raise and hold to

finishing temperature of 118°.

Water in humidifier, 6 to 8 hours.

Time, 10 hours on, according to size.

Sufficiently dry when no free moisture can be squeezed out

of cut end and stalks are rather leathery.

Beets

Leave on roots and four to six inches of tops. Wash, then

cook until done. Slip off skins. Slice }/$ inch thick.

Starting temperature, 130°; raise after one hour to 160°

until dehydrated.

Water in humidifier, 3 to 4 hours.

Time, 6 hours on.

Ready when pieces show tendency to become rather

brittle and give out no free moisture when squeezed.

Beans

Select stringless variety or remove strings and stems and

tips.

Cut lengthwise evenly.

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