Jordan Estate Tales - Volume 7, 2012 - 9

Armed with a good dehydrator and an adventurous spirit,
you can create a useful kitchen tool for adding complex
and intense flavors to everything you cook. If you want
guidance, I recommend two books, Mary Bell’s “Complete
Dehydrator Cookbook” and Jennifer MacKenzie’s “The
Dehydrator Bible.” Both of these books offer a foundation
to build on. The rest is up to you and your imagination.
Experiment, have fun and let me know what you discover.

TIps & TECHNIQUEs
For drying fruits and
vegetables, I have developed
a few tried-and-true methods:
• dry fruit and vegetables at the peak of their
season when color and flavor are most intense.
• do not slice fruit too thin or it may become brittle.
you want dehydrated fruit to have snap, but still
be somewhat pliable.
• use parchment paper to line trays when drying
herbs, seeds and fruit purees.
• preserve the color of any sliced fruit or vegetable
by soaking briefly in a solution of water and
vitamin c (approximately one tablespoon
of citric acid per gallon of water), prior to
dehydration.
• store foods in a cool area of the kitchen or
pantry with as little exposure to light as possible.
the addition of silica packets or other forms of
moisture absorbers will prolong shelf life.

9

http://www.amazon.com/Mary-Bells-Complete-Dehydrator-Cookbook/dp/0688130240 http://www.amazon.com/Mary-Bells-Complete-Dehydrator-Cookbook/dp/0688130240 http://www.amazon.com/Dehydrator-Bible-over-400-Recipes/dp/0778802132/ref=sr_1_1?s=books&ie=UTF8&qid=1330366099&sr=1-1 http://www.amazon.com/Dehydrator-Bible-over-400-Recipes/dp/0778802132/ref=sr_1_1?s=books&ie=UTF8&qid=1330366099&sr=1-1

Jordan Estate Tales - Volume 7, 2012

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 7, 2012