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Full Online Book HomeLearning KitchenPreserving - Drying - Dehydrated Fruit
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Preserving - Drying -  Dehydrated Fruit Post by :blinky Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2048

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Preserving - Drying - Dehydrated Fruit

Bananas: Peel, slice lenghways and lay them cut side up on the dehydrator tray. If they are big bananas I sometimes cut them in half and sometimes I will quarter the lengthways ones. Depending on the weather it takes about 14 to 18 hours (we like them chewey not crisp). I can usually get 5 bananas on a tray.

Pineapples: Cut off top and bottom and cut off the rind. Leave the core in. Then slice as thin as you can (1/8 inch if you can) and lay on the trays. When I have about 1 1/2 to 2 inches of pineapple left I will cut that section in half and make half circles. Dehydrate 8 to 10 hours. There again we like them a bit chewey not crisp. I can do one whole pineapple in my 7 tray dehydrator.

I will keep testing them (by eating) when I think they should be done to see if they are or if they need to dehydrate longer.
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Preserving - Drying -  Dehydrating Cranberries Preserving - Drying - Dehydrating Cranberries

Preserving - Drying -  Dehydrating Cranberries
In a bowl, pour boiling water over the cranberries or submerge them in a pot of boiling water with the heat turned off. Let them sit in the water until the skin pops. Do not let the berries boil or the flesh will turn mushy. Drain. If desired, coat the berries with either a light corn syrup or granulated sugar or brown sugar. Transfer the berries to a cooking sheet and place them in a freezer for 2 hours. Freezing the berries helps in breaking down the cell structure promoting faster drying. Put the berries on a mesh sheet in the

Preserving - Drying -  Deer Jerky Preserving - Drying - Deer Jerky

Preserving - Drying -  Deer Jerky
Deer roast or steaks, (1 1/2- 2 lbs.) 1/2 tsp. salt 1/3 tsp. garlic powder 1/2 tsp. pepper 1 tsp. Accent (MSG) 1 tsp. onion powder 1/4 cup Worcestershire sauce 1/4 cup soy sauce Liquid smoke (If desired ) With meat partially frozen, slice (with the grain) into strips about 1/8" thick. Combine all other ingredients well and place meat and marinade in a gallon size ziploc bag and marinate meat in fridge overnight (24 hours), turning bag several times to make sure all slices marinate well. Spread single layer on oven rack (or hang), using foil underneath to catch any