Excalibur ECB50B User manual

ECB50B Dehydration Guide
www.ExcaliburDehydrator.com
OCT2014

CONTENTS
Introduction 1
Important Safeguards 2
Get To Know Your Excalibur 3
Getting Started 3
Care and Cleaning 3
Drying Basics 4-5
Pretreatment 4
Dipping 4
Blanching 4
Temperature 5
Time 5
Testing for Dryness 5
Storage 5
Re-Constitution 5
Fruits Drying Guide 6
Vegetables Drying Guide 7
Other Dehydrator Uses 8-9
Fruit Leathers / Rolls 8
Meat & Fish Jerky 8
Herbs and Spices 8
Nuts 8
Pasta 8
Recrisping 9
Yogurt 9
Cheese 9
Recipes 10-19
Warranty 20
Notes 21

Dry it! You’ll like it!
Thank you for choosing Excalibur Dehydrators. Since
1973, Excalibur has been in the dehydrating business.
The idea started in a garage in Sacramento, CA. Over
the years, we’ve received many patents for air flow and
dehydration technologies that have revolutionized the
way people dry foods.
A variety of foods from bright golden kernels of farm-
fresh corn to rings of island-sweetened pineapple can
be dehydrated. Slices of beef, chicken, fish or even
venison can be marinated in a combination of sauces
and spices and easily transformed into homemade
jerky. Fruit purees dried become a vivid colored taffy-like
snack or fruit roll.
We’re proud of our history and delighted that you have
chosen to be a part of it.
If you have any questions, please contact our
Customer Service Department at 1-800.875.4254.
Join us on:
www.facebook.com/ExcaliburDehydrators
www.twitter.com/drying123
www.youtube.com/excaliburdehydrators
http://www.pinterest.com/drying123/
1
www.ExcaliburDehydrator.com

• For Household Use only.
• Do not place near a gas or electric burner.
• Do not place in a heated oven or microwave.
• Do not touch the hot surfaces.
• Do not let cord hang over edge of table or counter.
• Do not operate if cord or plug is damaged or after the appliance malfunctions.
Call customer service for repair or adjustment.
• To protect against electrical shock, do not immerse power unit or any part of the
cord and plug in water or other liquid.
• Unplug unit when not in use and before cleaning.
• Close supervision is necessary when appliance is used by or near children.
• Use of accessories or attachments not recommended by the manufacturer may
cause injury.
• Do not use outdoors. Never block airflow to the bottom of the base. Never cover
the entire unit. Never place on carpet, towel, newspaper, etc. Only place on a flat
surface that provides sufficient airflow.
• Sharp utensils should not be used inside the dehydrator.
• Do not use this appliance for any reason other than its intended use.
SAVE THESE INSTRUCTIONS.
IMPORTANT SAFEGUARDS
2

GETTING STARTED
1. Remove cover and trays from base.
2. Uncoil cord from base.
3. Set base on a dry, level surface. Make sure there is enough space around the base
andcoverforsufcientairow.
4. Food goes on the smooth side of the plastic tray lining. When drying stickier foods
or liquid foods, we recommend using the plastic drying trays provided or placing a
Paraexx®dehydratorsheetorparchmentpaperonthemeshbeforeloadingfood.
5. Once trays are loaded, place trays on the power base. Stack trays with the raised
rib of the tray facing down.
6. Place cover on top stacked tray.
7. Plug cord into electrical outlet.
8. Set temperature.
9. Press ON and begin dehydrating.
10. Press OFF when dehydrating is complete.
GET TO KNOW YOUR EXCALIBUR
Plastic Tray Lining
(5) Included
*Plastic Drying Trays are
Not Dishwasher Safe.
Yogurt Cups
(4) Included
accessories:
The following accessories are included with your dehydrator.
Ventilation
Cover
Powercord
On / Off SwitchTemperature Control
Center Fan
Base Platform
Power Base
Tray 5
Tray 4
Tray 3
Tray 2
Tray 1
CARE & CLEANING
1. Remove plug from wall outlet.
2. Remove trays from base.
3. Wash trays and plastic tray
lining in warm water with a
mild detergent or on top rack
of dishwasher.
4. NOTE: Remove from dishwasher
before drying cycle.
5. Wipe the dehydrator base with
a soft, damp cloth. Do NOT dip
or submerge the base in water
or other liquid.
3
95°F
35°C
105°F
41°C
115°F
46°C
125°F
52°C 135°F
57°C
145°F
63°C
165°F
74°C
ON
OFF
l
l
l
Drying Sheets
(2) Included

Wash produce before drying. Blot off excess water. Load trays with food that is sliced
evenly. As a tray is loaded, place it on the dehydrator to begin drying. During the drying
process, we suggest rotating the trays halfway thru the drying cycle.
PRETREATING
Pretreating food is not an essential procedure. However, pretreating will help maintain:
Color: reduces oxidation of foods such as apples and potatoes keeping them from turning
brown.
Nutrients: helps retain the minimal loss which tends to occur during the drying process.
Texture: lessens the chance for fiber deterioration in produce.
There are basically two types of pre-treatment, dipping and blanching.
DIPPING
Used primarily to prevent fruits or vegetables from oxidizing. The following are pre-treatment dips:
Sodium Bisulfite: When mixed with water, sodium bisulfite is a liquid form of sulfur. It is the
most effective and least expensive anti-oxidant. Use only a food-safe grade of sodium
bisulfite that is made especially for dehydration. If subject to sulfur allergic reactions, check
with your physician before using Sodium Bisulfite as a dip. For Fruits, mix 1 1/2 tablespoons
of Sodium Bisulfite in one gallon of water. Soak fruit slices for 5-10 minutes. Rinse. For
Vegetables, recommended for steam blanching only. Add 1 teaspoon Sodium Bisulfite
to 1 cup of steaming water and blanch. This is particularly recommended for vegetables
to be stored in excess of three months.
Ascorbic Acid-Citric Acid Dip: is simply a form of vitamin C. Citric acid. Soak the prepared
produce in a solution of 2 tablespoons of powder to 1 quart of water for 2 minutes.
Fruit Juice Dip: Citrus juices, such as pineapple, lemon or lime, may be used as a natural
anti-oxidant. Stir 1 cup of juice into 1 quart of lukewarm water and soak for 10 minutes.
BLANCHING
Done either in boiling water or by steaming the foods. This method is most effective on
tough-skinned fruits (sometimes having natural protective wax coating) such as grapes,
plums, cranberries, etc. By boiling fruits in water for 1 to 2 minutes, the skin “cracks” and
allows the moisture to more readily escape, thus the drying time is faster.
Water Blanch: Bring a pot of water to a boil and stir the food directly into the boiling water.
Cover and blanch for approximately 3 minutes. Remove food from the boiling water and
place it into ice water to cool. Blot with a towel to remove excess water before drying.
Steam Blanching: Using a pan-type steamer, fill the lower portion with 2 inches of water.
Fill upper section with food. Let the water rapidly boil approximately four minutes. Remove
food and place it into ice water to cool. Blot with a towel to remove excess water before
drying.
Electric Steamers: Electric steamers are perhaps the best means for blanching. Follow the
set guidelines provided in your electric steamer’s operating manual for blanching fruits
and vegetables.
DRYING BASICS
4

TEMPERATURE
Follow the guide on the cover of the dehydrator for proper drying temperatures. If the
heat is too high, the food may “case harden” which means it will feel dry on the outside;
yet inside, it is still moist. If the heat is set too low, drying time and use of electricity is
increased. Meats and Fish should always be dried at the highest temperature setting.
TIME
Drying times vary depending on multiple factors. These factors include the amount of
humidity in the air, the moisture content of the food being dried and the method of
preparation. Halfway through the dehydration process, we suggest rotating the trays for
even dehydration.
Humidity: Check with your local weather service to determine the day’s humidity level.
The closer the humidity is to 100%, the longer it will take for your food to dry.
Moisture Content: Water content of a fruit or vegetable can vary due to growing season,
rainfall and environmental factors, as well as the ripeness of the food. The more water,
the longer the drying time.
Slicing: Uniform, thin food slicing not more than 1/4” thick, spread evenly in a single layer
on the drying trays.
TESTING FOR DRYNESS
Remove a piece of food, let it cool. Fruits should be pliable, leathery or chip-like. Depending
on your preferences. Tear fruits in half, pinch and watch for moisture drops along tear.
Fruit rolls should be leathery with no sticky spots. Vegetables should be tough or crisp.
Meat and fish jerky should be tough, not brittle.
STORAGE
Containers for dried foods should be safe from moisture and insects. Glass jars with tightly
fitted lids, plastic zip-lock and vacuum/heat-sealable bags are recommended storage
containers. Food-safe metal cans, such as coffee cans or cookie tins, may be used to store
individual bags for extra protection. Store in a cool, dark and dry area at 50º - 60ºF/10º - 16ºC.
RECONSTITUTION
Reconstituting dried foods adds yet another dimension to the versatility of daily food
preparation. Properly dried foods rehydrate well. They return practically to their original
size, form and appearance. There are several methods of reconstituting dehydrated food,
including soaking foods in water or juice, placing food in boiling water, cooking, or using
an electric steamer. It is important to remember not to add salt, sugar or spices during the
initial five minutes of reconstitution as these additives hinder the absorption process.
5

*For raw & living foods - use 105ºF/the drying time is extended for fruits and vegetables
Food Preparation Test Time
Apples Pare, core & cut into ¼” slices or rings. May be sprinkled with
cinnamon if desired. Pliable 7-15
hours
Apricots Wash, cut in half, slice and remove pit. Push in backs dry skin
side down. Pliable 20-28
hours
Bananas Peel & cut into 1/8” slices. Leathery
or Crisp
6-10
hours
Berries Leave whole. For wax skin berries pretreat by crazing. Leathery 10-15
hours
Cherries Remove stems & pits. Cut in half & place skin side down &
sticky on tray. Will be like raisins, watch to prevent over drying.
Leathery
& Sticky
13-21
hours
Cranberries Same process as berries. Pliable 10-12
hours
Figs Wash, cut out blemishes, quarter & spread one layer deep,
skin side down. Pliable 22-30
hours
Grapes Wash, remove stems & cut in half or leave whole, skin side
down. Blanching will reduce drying time by 50%. Pliable 22-30
hours
Nectarines Wash, pit and peel. Cut into 3/8” slices, dry skin side down. Pliable 8-16
hours
Peaches Wash, pit and peel-if desired 1/4” slices. Pliable 8-16
hours
Pears Wash, remove core, peel 1/4” slices, or 1/4 the pear. Pliable 8-16
hours
Persimmons Wash, remove cap & peel 1/4” slices. Leathery 11-19
hours
Pineapple Peel,removebrouseyesandcore.Cutinto1/4”slicesor
wedges. Pliable 10-18
hours
Prune Plums Wash, cut in half, remove pit and pop the back to expose
more surface to the air. Leathery 8-16
hours
Rhubarb Wash, cut into 1” lengths. Leathery 6-10
hours
Strawberries Wash, cut off caps, slice 1/4” thick. Leathery
& Sticky
7-15
hours
Watermelon Cut off rind, cut into wedges and remove seeds. Pliable &
Sticky
8-10
hours
FRUITS DRYING GUIDE Dry best at 135ºF/57ºC
6

VEGETABLES DRYING GUIDE Dry best at 125ºF/52ºC
Food Preparation Test Time
Asparagus Wash & cut into 1” pieces. Brittle 5-6
hours
Beans, Greens
or Wax Wash, remove ends, cut 1” pieces or French style. Brittle 8-12 hours
Beets Remove all but 1/2” of the top scrub thoroughly, steam until
tender. Cool, peel & cut 1/4” slice or 1/8” cubes. Leathery 8-12 hours
Broccoli Wash & trim, cut stems into 1/4” pieces. Dry florets whole. Brittle 10 -14
hours
Cabbage Wash, trim & cut into 1/8” strips. Brittle 7-11
hours
Carrots
Wash, trim tops, peel if desired. Cut into 1/8” cubes or circles. Leathery 6-10
hours
Celery Wash thoroughly, separate stalks, cut into 1/4” strips. Leathery 3-10
hours
Corn Shuck corn, trim silk & steam until milk is set. Cut off from
cob & spread on tray, stirring several times while drying. Brittle 6-10 hours
Cucumber Wash, slice 1/8” thick. Leathery 4-8
hours
Eggplant Wash, peel, slice 1/4” thick. Leathery 4-8
hours
Mushrooms Brush off dirt or wipe with damp cloth, slice 3/8” slice from
cap through stem ends. Spread in single layer on tray. Leathery 3-7 hours
Okra Wash, trim, slice 1/4” circles. Leathery 4-8
hours
Onions Remove root, top and skin, 1/4” slices, 1/8” rings or chop.
Dry at 145ºF/63ºC. Leathery 4-8 hours
Peas Shell peas, wash and steam only until they indent, rinse with
cold water, blot dry with paper towel. Brittle 4-8 hours
Peppers Remove stem, seeds and white section. Wash and pat dry,
chop or cut 1/4” strips or rings. Leathery 4-8 hours
Popcorn Leave kernels on cob until well dried, then remove from
cob and dry until shriveled. Shriveled 4-8 hours
Potatoes Use new potatoes, wash and steam for 4-6 minutes. Cut
French style, in 1/4” slices, 1/8” circles or grate.
Brittle or
Leathery
6-14
hours
Pumpkin
Cut into pieces, remove all seeds. Bake or steam until tender, scrape
pulpfromskinandpureeinablender.PourontoParaflexx®®sheets
or kitchen parchment paper. When dry cover with plastic wrap & roll.
Leathery 7-11
hours
Summer
Squash Wash, peel if desired, cut into 1/4” slices. Leathery 10-14 hours
Tomatoes Wash & remove stems, slice 1/4:, Circles & for cherry/grape
tomatoes, slice in half, dry skin side down.
Leathery
or Brittle
5-9
hours
Winter Squash Wash & cut into pieces, bake or steam until tender, puree
pulpinblender,pourontoParaflexx®®dryingsheets. Brittle 7-11 hours
Yams Wash, steam until just tender, peel and cut into 1/4” slices. Brittle 7-11
hours
Zucchini Wash & cut into 1/4” slices or into 1/8” slices for chips. Brittle 7-11
hours
Food Preparation Test Time
Apples Pare, core & cut into ¼” slices or rings. May be sprinkled with
cinnamon if desired. Pliable 7-15
hours
Apricots Wash, cut in half, slice and remove pit. Push in backs dry skin
side down. Pliable 20-28
hours
Bananas Peel & cut into 1/8” slices. Leathery
or Crisp
6-10
hours
Berries Leave whole. For wax skin berries pretreat by crazing. Leathery 10-15
hours
Cherries Remove stems & pits. Cut in half & place skin side down &
sticky on tray. Will be like raisins, watch to prevent over drying.
Leathery
& Sticky
13-21
hours
Cranberries Same process as berries. Pliable 10-12
hours
Figs Wash, cut out blemishes, quarter & spread one layer deep,
skin side down. Pliable 22-30
hours
Grapes Wash, remove stems & cut in half or leave whole, skin side
down. Blanching will reduce drying time by 50%. Pliable 22-30
hours
Nectarines Wash, pit and peel. Cut into 3/8” slices, dry skin side down. Pliable 8-16
hours
Peaches Wash, pit and peel-if desired 1/4” slices. Pliable 8-16
hours
Pears Wash, remove core, peel 1/4” slices, or 1/4 the pear. Pliable 8-16
hours
Persimmons Wash, remove cap & peel 1/4” slices. Leathery 11-19
hours
Pineapple Peel,removebrouseyesandcore.Cutinto1/4”slicesor
wedges. Pliable 10-18
hours
Prune Plums Wash, cut in half, remove pit and pop the back to expose
more surface to the air. Leathery 8-16
hours
Rhubarb Wash, cut into 1” lengths. Leathery 6-10
hours
Strawberries Wash, cut off caps, slice 1/4” thick. Leathery
& Sticky
7-15
hours
Watermelon Cut off rind, cut into wedges and remove seeds. Pliable &
Sticky
8-10
hours
7

FRUIT LEATHERS / ROLLS
Yogurt, leftover fruits or vegetables can be pureed, sweetened and spiced and made
into a nutritious, high-energy snack food. Spread the pureed, produce thinly on the BPA
free plastic drying sheets provided (not mesh tray) or parchment paper and dehydrate,
transforming the liquid into a chewy, quick-energy snack! The plastic trays are not dishwasher
safe.
MEAT & FISH JERKY
Many recipes are available, but you can use just about any combination of the following
ingredients: soy, Worcestershire, tomato or barbecue sauce; garlic, onion or curry powder,
seasoned salt or pepper. Pick a lean cut of raw meat as free from fat as possible; the
higher the fat content, the shorter the storage life of the jerky. Slice the meat either with
or across the grain. Uniform, even slicing is key! Jerky cut with the grain will be chewy; cut
across the grain will be very tender but more brittle. Cut into strips 1’ wide, 3/18” thick and
as long as you want. Once sliced, cut off all visible fat.
HERBS & SPICES
Dry your own freshly grown herbs! Create special teas and seasonings.
Trim off any dead or discolored plant parts. Wash the leaves and stems in cool water. Blot
with towel to remove as much water as possible. Spread the plants in a single layer on
trays. Dry at 95ºF/35ºC - 115ºF/46ºC for 2 to 4 hours. Note: If herbs take longer than 4 hours,
turn the temperature to a higher setting. Higher humidity areas may require temperature
as high as 125ºF/52ºC to dry herbs and spices properly.
NUTS
Nuts can be dried at home in their natural state or spiced and seasoned.
Spread nuts in a single layer on the drying trays. Dry at 115ºF/46ºC - 125ºF/52ºC for 10 to
14 hours, and nut meats should be dry in 8 to 12 hours. Note: Due to high oil content, nut
meats may turn rancid if not refrigerated.
PASTA
Place strips of freshly made pasta in single layers onto your drying trays. Dry at 135ºF/57ºC
for 2 to 4 hours.
OTHER DEHYDRATING USES
8

OTHER DEHYDRATING USES
RECRISPING
There is no need to throw away crackers, chips, cookies or cereals that have become
stale. Recrisp these items by placing them in a single layer on the drying trays and drying
them for 1 hour at 145º/63ºC.
YOGURT
Add 1 cup powdered milk to 1/2 gallon low-fat milk. Scald for 2 seconds. Remove from
heat and cool to 115ºF/46ºC. Add 2 tablespoons of non-pasteurized plain yogurt to the
cooled milk. Pour into containers and cover. Incubate in the dehydrator at 115ºF/46ºC for
5 hours. (Note: Use a candy thermometer for best results.) When finished, refrigerate. Before
serving, add flavors or fresh fruit, if desired.
CHEESE
Cottage cheese got its name from the fact it is so easily made in the home…or in the
cottage. To make, you’ll need a gallon of pasteurized milk and either 4 tablespoons of
unflavored yogurt, 1/2 cup fresh buttermilk, or 1/4 tablet of rennet dissolved in 1/2 cup
warm water. Pour the milk into a crock and warm it to room temperature, about 72ºF/22ºC.
Mix in the yogurt, buttermilk, or rennet and cover the crock with cheesecloth. Place the
crock in the dehydrator and hold the temperature inside at 85ºF/29ºC and 12 to 18 hours
until the milk has separated to form thick, solid “curd” and the watery, liquid “whey.” Next,
cut the curd using a long bladed knife and make all cuts approximately 1/2” apart. Turn
the crock 180ºF/82ºC and make a final set of vertical cuts to form a crosshatch pattern
on the surface. Place several inches of water in a large pan, set the crock in it and heat
to 115ºF/46ºC. Hold the cottage cheese at this temperature for 1/2 hour, stirring occasionally.
Once the time is up, line a colander with cheesecloth and pour in the curds and whey.
Allow the whey to drain off; otherwise, it will give the cottage cheese a bitter taste. To get
rid of even more of the sour taste, dip the colander in cold water and gently stir the curds
to wash away the last traces of the whey. Let the curds drain thoroughly. If desired, add
1 teaspoon salt per pound of cottage cheese and 4-6 tablespoons of cream. After
refrigeration, your cottage cheese will be ready to eat as is or in fruit salads, dips, cheesecake
and casseroles. In addition to using your dehydrator to make soft cheeses, semi-soft and
hard cheeses also can be made.
9

RECIPES
Sweet potatoes do not have to be cooked
before they’re eaten. You can substitute
rosemary with other dried spices like garlic
powder, onion powder, nutritional yeast, paprika,
or cayenne pepper.
Lay slices on dehydrator trays without
overlapping. Dehydrate 6-10 hours at 125ºF.
Cool chips completely.
Store in airtight container for several weeks.
DIRECTIONS
Cut sweet potato into paper-thin slices with
mandolin or sharp knife. Place slices in bowl,
and gently rub in oil and lemon juice until well
coated. Add rosemary and salt, and toss to
combine.
Sweet Potato & Rosemary Chips
INGREDIENTS
1 large sweet potato
2 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. dried rosemary, crushed
1/2 tsp. sea salt
DIRECTIONS
In blender, blend 1/2 cup water from dates with
almond extract, dates and shredded coconut.
Dough should be thick. Drop 1 tsp of dough on
drying sheet or Parchment paper. Dehydrate
14-20 hours at 115ºF. Turn over dough drops
about half-way through drying cycle.
TIME
10 minutes to prepare, 22-24 hours to dehydrate,
makes 30-45 cookies.
Coconut Macaroons
INGREDIENTS
2 cups almonds soak for 8 hours
1 cup shredded coconut
1 tsp. almond extract
6 -10 pitted dates
soak for 2 hours
10

DIRECTIONS
Soak the cashews in water for 4-6 hours. Rinse
and drain. Make cheese sauce by combining
ingredients in a blender until smooth and creamy.
Wash and towel-dry the kale and put it in a large
bowl and toss with the sauce, making sure all of
the sauce is clinging to the leaves. Place leaves
on trays covered with a nonstick sheet. Make
sure each leaf is separated from the others.
Dehydrate at 105°F until crisp (12 hours or longer).
DIRECTIONS
Blend dry ingredients into a flour. Blend wet
ingredients. Then, pour wet ingredients into dry
ingredients until doughy. Using buckwheat flour,
roll dough out to about 1/4 inch thick. Divide
dough in half. Blend the filling ingredients Spread
filling onto half of the cookie dough. Dehydrate
bothhalfofthecookiedoughat115˚Ffor10–12
hours. Place the plain cookie dough half on the
cookie half with filling. Cut into bars and continue
dehydrating for a few hours or until ready.
Nacho Cheese Kale Chips
Fig Bars
INGREDIENTS
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tbsp. nutritional yeast
2 tsp. chili powder
1/2 tsp. lemon juice
DRY INGREDIENTS
2 cups oat groats
(soaked and dehydrated)
1 cup golden flax seeds
1/2 cup psyllium husks
1/2 tsp. Celtic Sea salt
1 tsp. salt
1 tsp. pureed garlic (about 2 cloves)
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 pound stemmed curly kale
(about 1 1/2 large bunches)
WET INGREDIENTS
1 cup water
1/2 cup coconut nectar
(or honey)
1/4 cup olive oil
1/4 cup Irish moss gel
FILLING
4 cups black mission
figs (about 22 figs)
1/4 cup coconut nectar
(optional) (or honey)
1/4 tsp. Celtic Sea salt
11

RECIPES
DIRECTIONS
Slice as thinly as possible.
Toss in a little oil, any kind, and salt.
TIME
Dehydrateatabout135˚F(preservessomeenzymes)
for 6-24 hours. (Depends on thickness) To test if
they’re done, allow a few to cool for 30-60 minutes.
The chips always firm up once cooled.
Fully dehydrated vegetables store for many months
at room temperature. Break one in half and squeeze
it to see if you got all the moisture out.
ANOTHER OPTION:
Store a few warm chips in a zip tight bag. If there’s
condensation on the inside of the bag, the chips
need more time to dry.
Veggie Chips
INGREDIENTS
Your Favorite Veggies
DIRECTIONS
Pour yogurt or fruit blend onto Excalibur drying
sheets or Parchment paper.
TIME
Dehydrateat125˚Ffor8-10hours.
Roll up and cut into bite-sized pieces.
Yogurt Taffy
INGREDIENTS
Your Favorite Yogurt or
Pureed Fruit Mix
12

DIRECTIONS
Combine and toss together all ingredients.
Add ginger. Combine together orange juice and
squeezed lemon juice. Pour this juice mixture
over the dried fruits and toss gently. Serve as a
moist fruit cocktail, or as an appetizer or dessert.
TIME
Dehydrate fruits at 135°F for 12 hours or until
desired texture.
Moist Fruit Compote
INGREDIENTS
2 cups dried pineapple pieces
1 cup dried mango pieces
1 cup dried papaya
1 cup dried banana slices
1 cup dried kiwi fruit
2 cups dried strawberries
1 cup dried coconut flakes
2 tablespoons fresh grated ginger
2 cups orange juice
1 squeeze of lemon
TIME
Dehydrate onions at 155°F for 4-8 hours or until
desiredtextureinanExcalibur®dehydrator.
DIRECTIONS
Saute onions in butter or margarine. Try to use
a casserole dish that can also be used in the
oven. Add bouillon, hot water, Worcestershire
sauce, and salt. Place in 350°F oven for
20 minutes. Remove from oven, sprinkle with
Parmesan cheese or top with a slice mozzarella,
and place under broiler till cheese is browned.
Onion Soup
INGREDIENTS
1½ cups dried, thinly sliced onions
½ cup butter or margarine
2 tbsp instant beef bouillon
4 cups hot water
1 tsp Worcestershire sauce
½ tsp. salt
Grated Parmesan/slice of mozzarella cheese
13

RECIPES
DIRECTIONS
* To quickly defrost cranberries, place the bag
in dehydrator at 125˚F for 30–40 minutes.
To make orange segments, peel and section oranges,
removing the seeds and membranes, then chop.
(Each segment should be cut into about 4 pieces.)
Directions: Put the defrosted, drained cranberries,
celery, onions, ginger root, coconut sugar, and psyllium
powder in a food processor and pulse until coarsely
chopped. Transfer the mixture to a medium-size bowl
and add the chopped orange segments and walnuts.
Stir thoroughly. Put the mixture in a shallow glass dish
and place it in dehydrator for 2-3 hours at 115˚F
degrees. Transfer to a glass quart jar and refrigerate
for a day or longer prior to serving. Store in a sealed
glass jar in the refrigerator for up to 2 weeks.
Makes: 1 quart (Serves 8)
Cranberry Orange Relish
INGREDIENTS
2 cups frozen cranberries
defrosted* and drained
1 cup diced celery
¼ cup chopped sweet onions
2 tablespoons grated ginger root
¾ cup coconut palm sugar
1 tablespoons psyllium powder
2 cups orange segments, chopped
1 cup chopped Sweet and Salty
Walnuts
DIRECTIONS
Reconstitute pumpkin in warm water. Mix all
ingredients together and beat well. Pour into
five greased dessert loaf pans. Bake at 350°F for
minutes until done.
TIME
Dry pumpkin at 125°F for 7-11 hours or until
leatheryinanExcalibur®dehydrator.
Pumpkin Dessert Bread
INGREDIENTS
3 1/2 cups flour
2 tsp soda
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg
3 cups sugar
4 beaten eggs
1 cup oil
1 cup dried pumpkin
2/3 cup cold water
14

DIRECTIONS
Blend applesauce with cardamom,
cinnamon, or nutmeg.
Pour onto drying sheet. Spread evenly.
TIME
Placetrayindehydratorfor6-8hoursat125˚F.
TIME
Dehydrate tomatoes at 125°F for 8-12 hours or until
desired texture.
DIRECTIONS
Saute onions in olive oil until translucent. Remove from
heat. Stir in raw spinach. Add half the Parmesan. Stir
in pesto, ricotta, sunflower seeds and seasonings. Mix
thoroughly. Grease 9” x 13” dish. Place layer of noodles
on bottom. Spread 1/3 of filling on noodles then 1/3
mozzarella. Add dried tomatoes. Repeat ending with
noodles, mozzarella and Parmesan. Drizzle with olive
oil. Bake 40 minutes at 350°F. Serves 8-10.
Apple Pie Leather with Leftover Apple Sauce
Vegetarian Lasagna
INGREDIENTS
applesauce
cardamom, cinnamon or nutmeg.
INGREDIENTS
1 cup mined onion
1 pound fresh spinach
2 tbsp olive oil
1/2 to 1 cup dried tomatoes
1/2 cup grated Parmesan
1 cup basil pesto
2 cups ricotta cheese
1/2 cup toasted sunflower seeds
24 cooked lasagna noodles
1/2 pound grated mozzarella
1-2 tbsp extra olive oil
salt and pepper to taste
15

RECIPES
DIRECTIONS
Wash and dry cucumbers. Then thinly slice
cucumbers. In a bowl mix cucumbers and all
seasonings. Place cucumbers in a single layer on
Excalibur dehydrator trays.
TIME
Dry at 125ºF for 4-8 hours or until cucumbers
become crisp.
Let cucumber chips cool to room temperature
and then store in a airtight container.
Barbeque Cucumber Chips
INGREDIENTS
3 large cucumbers
11/3tbsp. smoked paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
½ tsp. mustard powder
¼ tsp. cayenne
DIRECTIONS
In a bowl place almonds and 1 tsp of salt. Then
cover with water. Soak the almonds overnight.
Drain and air dry for approximately 1 hour. Melt
coconut oil. Next add all remaining ingredients
and mix. Put nuts in a bowl and pour liquid
mixture over them. Spread nuts on a single layer
paraflexx lined Excalibur dehydrator tray.
TIME
Dry at 125ºF for 18-24 hours until no longer
wet or sticky.
Cacao Dehydrated Almonds
INGREDIENTS
2 cups raw almonds
2 tbsp coconut oil
¼ cup agave
2 tbsp cacao powder
1½ tsp salt
16

DIRECTIONS
Wash and remove grapes from stem. Then
blanch grapes in a small amount of boiling water.
After grapes cool, cut grapes in half and place
on Excalibur dehydrator trays with cut-side up.
TIME
Dry at 125°F for 6-10 hours.
Dehydrated Grapes Make your own raisins!
INGREDIENTS
1 bunch of grapes
DIRECTIONS
Toss the soaked pecans, maple syrup, cinnamon
and nutmeg together and spread them on a
drying sheet.
TIME
Dehydratepecansat105˚Ffor12hoursoruntil
theyarecrispinaExcalibur®dehydrator.Store
Candied Pecans in a sealed glass jar in the
refrigerator for up to 3 months.
Enjoy as a snack or use in desserts. These pecans
are especially delicious on your favorite salad.
Candied Pecans
INGREDIENTS
1 cup soaked, rinsed and towel
blotted pecan halves
1/2 cup maple syrup
1 tsp cinnamon
Pinch of nutmeg
17

PET TREATS RECIPES
DIRECTIONS
In a medium size mixing bowl, combine
ingredients until dough is mixed well. Roll dough
into a round 1” thick. Cut into 1/2” to 3/4” chunks.
TIME
Dry at 155°F for 4 hours in an Excalibur®
dehydrator. Add more time if needed. Chunks
should be very dry. For cat treats you may add
flavors such as shrimp, fish stock, or cheese flakes.
Add dried or fresh parsley to add a little breath
freshener to the treats.
Walter’s Favorite for Pets
INGREDIENTS
1 cup all purpose flour
1 cup cornmeal
2 cups dried liver
1/4 cup bacon grease (or veggie oil)
4 eggs, raw
Hot stock either beef, chicken, liver,
DIRECTIONS
Mix all ingredients except Parmesan cheese.
Knead dough until thoroughly mixed. Roll dough
into shapes (sticks, cinnamon rolls or squares).
Roll shapes in Parmesan cheese.
TIME
Dehydrate at 155°F approximately 4-6 hours or
untildryinanExcalibur®dehydrator.Thisisa
must try for dogs! Cats love them also, just make
smaller shapes.
Charlie’s Cheese Rolls for Pets
INGREDIENTS
2 cups whole wheat flour
1/4 cup cornmeal
1/2 cup cheese (any grated cheese)
1 egg
3/4 cup water
1/2 fine grated Parmesan cheese (set aside)
18