Nasco WA17577H User manual

Thank you for choosing a Nesco®/
American Harvest®dehydrator. We
have been developing and producing
dehydrators that provide the best drying
technology for over three decades. Drying
food is inexpensive and one of the least time-
consuming of all food preserving methods. Dehydrating is
superior to canning, as the high temperatures needed to
process canned foods can destroy much of the original
food value, especially vitamin C, thiamin and riboavin.
Today, you can enjoy the advantages of preparing dried
in the convenience of your own kitchen.
Nesco®/American Harvest®dehydrators are designed
with a patented Fan Flow™ Radial Air™ technology which
generates fast, even drying with great results in less time.
There is no need to rotate the trays. Solid plastic Fruit
Roll Sheets may be placed on the tray surface to dry
semi-liquids, such as applesauce, without stopping air
ow. Flexible Clean-A-Screens®are ideal for easy
removal of sticky fruits (bananas, pineapples, etc.), as
well as drying spices, nuts and herbs. Easy to operate,
easy to clean…perfect for the experienced user as
well as the beginner.
Your Nesco®/American Harvest®dehydrator will provide
both satisfying and incredibly nourishing food anytime…
at home, at school, at work, at play. Be adventurous,
experiment, and then enjoy the “fruits” of your labor!

Customer Satisfaction is our oal
1-800-288-4545
www.nesco.com
Recipes &
Ins ruc ions
Dehydra or
& jerky maker

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . .3
Dehydrator Use and Care . . . . . . . . . . . . . . . . . . . . . .4
eneral Drying uidelines . . . . . . . . . . . . . . . . . . . . .5
Selecting Foods To Dry . . . . . . . . . . . . . . . . . . . . . . . .5
Drying Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Pretreating Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Drying Fruit Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Selection & Preparation . . . . . . . . . . . . . . . . . . . . . .9
Drying & Storage . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Fruit Roll Recipes . . . . . . . . . . . . . . . . . . . . . . . . . .10
Fruit Drying uidelines . . . . . . . . . . . . . . . . . . . . .11-12
Drying Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Selection & Preparation . . . . . . . . . . . . . . . . . . . . .13
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Vegetable Drying uidelines . . . . . . . . . . . . . . . .15-16
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-21
Drying Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Selection & Preparation . . . . . . . . . . . . . . . . . . . . .22
Drying & Storage . . . . . . . . . . . . . . . . . . . . . . . . . .22
Jerky Works™ Spice Kit . . . . . . . . . . . . . . . . . . . . .23
Storing Your Dried Foods . . . . . . . . . . . . . . . . . . . . . .24
Rehydrating Dried Food . . . . . . . . . . . . . . . . . . . . . . .25
Drying Crafts . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26-30
Warranty and Service Satisfaction . . . . . . . . . . . . . .31
One Year Limited Warranty . . . . . . . . . . . . . . . . . . . .32
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Table of Contents
The Metal Ware Corporation
1700 Monroe Street
P.O. Box 237
Two Rivers, WI 54241-0237
www.nesco.com
1-800-288-4545
Part Number 300-01450 rev 08/10
This product is covered by one or more of the following patents: U.S. 4,190,965; 5,420,393;
5,423,249; Australia D102489; other patents pending. © 2007 The Metal Ware Corp. All Rights
Reserved, including the right of reproduction in whole or part. Printed in the U.S.A.
2
Para descargar una version espanola de este manual, visite www.nesco.com/spanish
Pour telecharger une version francaise de ce manuel, visitez www.nesco.com/french

Important Safeguards
Thi product i de igned for hou ehold u e only
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces.
3. To protect against electrical hazards, do not immerse blower or any
part of the dehydrator cord or plug, in water or other liquid.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and before cleaning. Allow
the unit to cool before putting on and taking off parts.
6. Do not operate any appliance with a damaged cord or plug, or after
the appliance malfunctions, or has been damaged in any manner.
7. The use of accessory attachments, not recommended by the
appliance manufacturer, may cause hazards.
8. Sharp utensils should not be used inside the dehydrator.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not use outdoors.
11. Do not place on or near a hot gas or electrical burner, or in heated oven.
12. Do not use this appliance for other than its intended use.
SAVE THESE INSTRUCTIONS
NOTE:This appliance has a polarized plug (one blade is wider than the other).
As a safety feature, this plug will t in a polarized outlet only one way. If the
plug does not t fully in the outlet, reverse the plug. If it still does not t, contact
a qualied electrician. Do not attempt to defeat this safety feature.
Short Cord Instructions — a short power supply cord is provided to reduce the
risk resulting from becoming entangled in or tripping over a longer cord.
Extension cords may be used if care is exercised in their use. If an extension
cord is used, the marked electrical rating of the cord should be at least as
great as the electrical rating of the appliance.The longer cord should be
arranged so that it will not drape over the table top or counter where it can be
pulled on by children or tripped over unintentionally.
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Dehydrator Use & Care
Before using your dehydrator for the first time, wash the trays and top cover in
warm, soapy water, or in the dishwasher on the top rack (remove before drying
cycle). Caution: Do not put the power unit/blower in water or in the dishwasher.
Wipe with a damp cloth.
• Set base tray on a sturdy countertop or table, away from sinks or any source of water.
• Stack additional trays on base tray.Your dehydrator requires a minimum of 5 trays
to operate properly, the base tray is included as one of your 5 trays. (You may expand
your dehydrator to 7 total trays with the use of Add-A-Tray®accessories)
• Place top cover on top tray, insert blower into trays and rotate to lock in place.
• Plug cord into an electrical outlet, switch power to ON and you’re ready to dehydrate!
Trays, Top Cover and Base
Your dehydrator is easy to clean. Simply soak in warm water with a mild detergent for several
minutes. A soft bristle brush will loosen food particles that resist softening by soaking. Do not clean
with any metal objects or scouring pads, as they tend to damage the surface.
Trays, top cover and base can be washed on top rack of dishwasher, but remove before drying cycle.
Power Head Unit
It is important that the air vents on power head unit remain clean and unobstructed. UNPLU
POWER HEAD UNIT BEFORE CLEANIN . Use a damp cloth or towel to remove dried food
particles from power head unit. Do not use scouring pads, abrasive cleaners or sharp utensils.
Avoid dripping any liquid into electrical parts. Do not operate power head unit alone, or use in any
capacity other than the intended use. DO NOT OPERATE NEAR OR IMMERSE POWER HEAD
UNIT IN WATER OR OTHER LIQUID.
Precautions
When drying meat and dairy products, blot frequently with a paper towel to
absorb excess oils.
Follow these safety rules when dehydrating foods:
• Wash hands thoroughly prior to handling food.
• Clean all utensils and containers with a mild solution of detergent, bleach, and water before using.
• Make sure all counter surfaces and cutting boards are thoroughly cleaned.
• Keep foods in refrigerator before preparing for drying. Store dried foods in refrigerator or freezer.
• After opening sealed containers of dried food, use food as soon as possible.
• Store unused portions of dried food, tightly sealed, in refrigerator to maintain freshness and quality.
• Do not dehydrate foods that have been prepared with or marinated in alcohol.
• Trays are only intended to be used with your Nesco®/American Harvest®Food Dehydrator.
Do not use in a conventional oven or with any other appliance.
• Do not spray vegetable oil directly onto surface of trays.
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eneral Drying uidelines
There are no absolutes and quite a few variables in food dehydration. The only way to
become procient is to dry, dry, and dry some more! Certain varieties of produce, the
humidity in the air, and even methods of food handling make a difference in the drying time
and quality of dried product.
• Experiment with different thicknesses of produce, pretreatment
versus no pretreatment, and different rehydration methods.
You will determine what works best for your particular needs
and preferences.
• To save nutrients and produce a quality product, it is necessary to
work fast in preparing foods to dry. Once placed in the dehydrator,
foods need to dry continuously for the recommended time. Do not
turn off the dehydrator and leave partially dried foods sitting on the
trays, as they may spoil or develop “off” avors.
• Spread all foods evenly to dry in single layers. If slices overlap, the
areas that are overlapping will take twice as long to dry.
• Do not add fresh produce to a partially dried batch. It will slow the
rate of drying for both products. It is possible however, to combine
partially dried foods onto fewer trays.
• Many people have more than one Nesco®/American Harvest®dehydrator.
If you have two, it’s easy to combine a load from both dehydrators after
a few hours and start a new batch in your second dehydrator using
the remaining trays.
Selecting Foods To Dry
Select the best quality produce at the peak of ripeness and avor. Wash carefully to
remove debris, dust and insects. Cut away any bruised or damaged sections.
Labeling
All dehydrated foods should be labeled with the name of the product, date dried and
quantity or weight. Clear labeling allows you to rotate foods to minimize waste
and nutrient loss.
Storage
The storage area should be cool, dry, and as dark as possible. The darker and cooler the
storage area, the longer the dehydrated foods will last with good quality and nutritional
value. For every 18°F (10°C) drop in storage temperature, the shelf life of dehydrated foods
increases three to four times. The ideal storage temperature for dehydrated food is 60°F
(15°C) to below freezing. The ideal storage place is your freezer or refrigerator, particularly
for storing low-acid foods such as meats, sh, and vegetables.

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All fruits dried with skins intact should be packaged and frozen for a minimum of 48 hours to
prevent any possibility of insect infestation. Onions and tomatoes are especially prone to
absorbing moisture from the air and should be packaged immediately after removing
from the dehydrator.
Record Keeping
Recording the following information can be helpful in improving your dehydrating techniques
and determining quantities of food to dry each season.
• Date dried.
• Quantity dried, including weight of produce before and after drying.
• Drying time.
• Packaging: size of containers and packaging materials used.
• Storage temperature.
• Length of storage time before use.
By labeling storage containers with the contents and date dried, you can keep track of
your supply, rotate as needed, and avoid mix-ups.
Note: For best operation, always use at least 4 trays when drying in your dehydrator.
Drying Time
Drying times may vary, depending on the type and amount of food, thickness and evenness
of the slices, percentage of water in the food, humidity, temperature of the air and the altitude.
Drying times may also vary greatly from one area of the country to another and from day-to-day,
depending on the climatic conditions. Record keeping helps you predict future drying times
for specic foods.
esting For Dryness
Food must be carefully monitored near the end of the dehydration process
to prevent over-drying. Over-dried foods lose quality in texture, nutrition and
taste. To test for dryness, remove a piece of food, allow it to cool, and feel
with your ngers to determine dryness:
• Fruits should be pliable and leathery with no pockets of moisture.
To check if fruit is dry, tear a piece in half and watch for moisture beads
along the tear. If there aren’t any, it is sufficiently dry for long term storage.
• Fruit roll-ups should be leathery with no sticky spots.
• Jerky should be tough but not brittle.
• Dried sh should be tough. If the sh is high in fat, it may appear moist
due to the high oil content.
• Vegetables should be tough or crisp.

Drying Fruit
Selection
Fruits are ideal to dry because they have a naturally high sugar content. They are high in
acid (and consequently less prone to spoilage and microorganisms), and taste delicious!
Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices
than you may nd in the supermarket. Fruits picked at their prime have the highest natural
sugar content and the best nutritional value. For the best quality product, choose only fresh,
ripe, unblemished fruits.
Preparation
Wash fruit thoroughly and remove any imperfections. Remove skins (if desired), stems,
and stones. Halve or slice in 1⁄4" to 1⁄2" circles or slices (a food processor or slicer will
speed slicing and ensure more uniform slices, which will allow fruits to dry at the same rate.)
Some fruits have a natural protective wax coating such as gs, prunes, grapes, blueberries,
cranberries, etc. If you want to dry these fruits whole, dip into boiling water for 1 to 2 minutes
(amount of time needed depends on thickness and toughness of skin) to speed dehydration.
This makes skin more porous by removing the natural wax coating and thereby speeds up
drying time. This process is called checking. Small lines appear on fruit skin allowing moisture
to escape but may be too ne to be visible.
Many fruits can be dried in halves with pits removed. If they are dried with the skins on,
be sure to place skin-side down to prevent fruit juice and pulp from dripping down through
trays. Check frequently near end of drying process and remove pieces as they become dry.
To peel or not to peel is a decision only you can make (if the fruit has been articially waxed,
it should denitely be peeled to remove wax). The skin has nutritional value, but skins tend
to be very tough when dried and fruits take longer to dry with skin on. Try fruits both ways –
peeled and not peeled – then decide for yourself. Pre-treat if desired and place fruit into
preheated dehydrator to dry.
Should I Pre-Treat?
Pre-treatment isn't necessary for most fruits. The majority of fruits are simply sliced and
dried. However, some fruits tend to oxidize more than others. Oxidation causes browning
of cut food surfaces when fruit is dried. This causes a loss in avor and vitamins A and C.
Pre-treatment minimizes oxidation, and gives you a superior-quality, better tasting product
with less vitamin loss.
Apples, pears, peaches and apricots are better when pre-treated.They are more appetizing,
have a longer shelf life, and higher nutritional value when pre-treated prior to drying. Place cut
fruits, that tend to brown, in a holding solution of ascorbic acid or pineapple juice to reduce
browning during preparation. Do not keep cut fruit in a holding solution for more than an hour.
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Pre-Treatment
Pre-treatments can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching,
steaming, to sulfating. The results of each of these methods also vary. Experiment and decide
for yourself which one you like best.
U e one of the following method of pretreatment
Natural Pre-Treatment
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce
browning. Although there will still be some loss of color, pineapple, orange, lemon, or lime juice
can be used.Ascorbic acid mixtures, available from your supermarket can also be used. Follow
the directions on the package. Slice fruit directly into juice or ascorbic acid mixture. Soak 5
minutes and place on trays. Fruits can also be dipped in honey or a honey/fruit juice mixture.
Syrup Blanching
Fruit which has been syrup blanched is sweeter because it absorbs some of the sugar from
the blanching solution. It also tends to be stickier, even though it is rinsed prior to drying.
Prepare a sugar syrup by mixing 1 cup sugar, 1 cup white corn syrup, and 2 cups water. Boil
and add prepared fruit. Simmer for 10 minutes over low heat. Remove and allow to stand in
hot syrup 30 to 45 minutes. Drain fruit, rinse lightly with cold water, and place on drying trays.
Sulfating
Soaking fruits in a solution of sodium bisulte slows oxidation and reduces browning, as well as
the loss of vitamins A and C. Sodium bisulte may be obtained from wine-making supply
houses. Sulfating isn’t recommended for use if individuals are on restricted sodium diets or
have asthmatic or respiratory conditions. Dissolve 1 tablespoon sodium bisulte in 1 gallon
water. Soak 5 to 10 minutes. Rinse.
arnishes
After fruits have been prepared for drying, garnish with spices, gelatin powders or coconut to
give fruits a snappy avor. ranola, chopped nuts, poppy seeds, sesame seeds, or sunower
seeds can also be sprinkled on fruits. These adhere best to fresh fruits if the fruits have
rst been dipped in a fruit juice or honey. Use your imagination for other dips or sprinkles.
Conditioning
Moisture will tend to equalize throughout a container of dried fruit when left at room
temperature for several days. If some pieces are drier than others, the conditioning process
will allow the moisture to equalize. If any condensation appears on the lid of the container,
fruits are insufficiently dried. Return to the dryer and check periodically for dryness.
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Drying Fruit Rolls
Fruit rolls, also known as fruit leathers, are a favorite snack for young and old alike. They are
a chewy fruit product made from puréed fresh fruit which has been dried and rolled into
snack sized pieces. Fruit rolls are easy to make and cost less than those bought at the store.
Selection
Almost any fruit will make an excellent fruit roll. Most fruits can also be combined with others.
Some fruits, such as apples, are high in pectin and ber and have an excellent texture when
dried.The combinations are limitless. Use your imagination and have fun! Use fresh fruits in
season.You can also use slightly overripe fruits, irregularly shaped fruits, or slightly bruised
fruits which would be unsuitable for canning or drying.
Some fruits, such as citrus, should be used in combination with other fruits because they
have so much liquid and very little pulp. If you nd that a fruit is too runny, combine it with
apple, applesauce or a similar fruit which will give it more substance. When fresh fruits are
not available, canned fruits (either sweetened or un-sweetened) can be used. Simply drain
the liquid, and pour the fruit into the blender. Applesauce can be taken directly from the
container for wonderful fruit rolls. Frozen fruits can also be used, although they tend to
be a bit more runny. Simply thaw and follow directions for using fresh fruits.
Preparation
Wash fruits and cut away any bruised or spoiled portions. Purée fruit in a blender until it is
very smooth. In some blenders with some fruits, you may want to add a little juice or water to
start the blending process. Fruits generally need no added sweetening, but if fruits are under
ripe or particularly tart, you may add light corn syrup or honey. Add 1 or more tablespoons
sweetening for each quart of purée, depending on your preference (sugar added to fruit roll
tends to become brittle during storage).
arnishes
For added variety, sprinkle different garnishes on fruit rolls before they are dried. Try coconut,
chopped dates, nuts, raisins, granola, poppy seeds, sesame seeds or sunower seeds. When
these garnishes are used, fruit rolls should always be stored in the refrigerator or freezer.
Drying & Storage
Place a Fruit Roll Sheet on dehydrator tray and wipe lightly with a vegetable oil to prevent
sticking. Purée should be about 1⁄4" to 3⁄8" thick and evenly spread and dried until fruit feels
leather-like and is pliable, approximately 4 to 8 hours. There should be no sticky spots on top
or underneath the fruit. Remove the leather while it is still warm, roll, cut into smaller sized
pieces (if desired) and wrap in plastic wrap. Individually wrapped pieces of fruit roll should be
stored in larger airtight and moisture proof containers.

STRAWBERRY RHUBARB FRUIT ROLL
1 cup rhubarb 2 cups strawberries
1⁄4 cup water 1⁄2 cup honey
Combine 1⁄4 cup water and 1 cup rhubarb. Simmer on stove over medium high heat for
5 minutes.Add 2 cups strawberries and 1⁄2 cup honey. Purée to smooth consistency in
blender. Pour on a Fruit Roll Sheet and dry.
BOYSENBERRY FRUIT ROLL
1 quart of boysenberries.
Purée boysenberries in a blender. Strain through cheesecloth to remove seeds.
Place on Fruit Roll Sheet and dry.
YO URT FRUIT ROLL
Spread homemade or store-bought yogurt (approximately 1⁄4" thick) on a lightly oiled Fruit
Roll Sheet. Dry approximately 12 to 14 hours. Experiment until you nd the brand which
dries most evenly.
APPLESAUCE FRUIT ROLL
2 lbs. apples, peeled, cored and quartered 1⁄2 cup sugar
1⁄4 cup lemon juice 1 teaspoon cinnamon
Simmer apples in a saucepan with 1⁄2 cup water until softened (about 15-20 minutes). Place
lemon juice in blender and gradually add apples. Purée. Add sugar and cinnamon. Mix well,
pour on a Fruit Roll Sheet and dry. If you are going to rehydrate into applesauce, measure
purée when putting it on tray.
To rehydrate, add 1 cup of water to each cup of fruit roll.
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Fruit Drying uidelines
Expect a variance in time needed to dry different fruits. Drying times are affected by
size of load, fruit thickness, moisture content of the food itself, as well as other variables
discussed in Drying Time. If pre-treatment is suggested, use one of the pre-treatments,
indicated on page 8.The guidelines below are general. For most accurate drying times,
keep records of your own specic experiences in space provided under each average
time guideline in table below.
Spread fruit in ingle layer unle otherwi e noted.
*Average
Food Preparation Drying Time Uses
Apples Pare, core, cut in 3/8" 6-12 hrs. Applesauce, pies,
Pre- treat cobblers, rings, snacks,
breads and cookies
Apricots Cut in half, remove 12-16 hrs. Desserts, muesli, meat
pit and cut in dishes, pies and sauces
quarters. Pre-treat
Bananas Peel, cut in 3/8" slices 12-16 hrs. Snacks, baby food,
or divide lengthwise granola, cookies, and
banana bread
Blueberries Wash and remove 12-16 hrs. Breads, baked goods,
stems. Dip in boiling snacks, ice cream, yogurt
water until skins crack.
Canned Drain well. If small, 10-14 hrs. Snacks, breads, granola
Fruit place on mesh screen.
Cherries Wash, remove stems 20-26 hrs. Breads, baked goods
and pit and snacks
Citrus Peel, if desired. 12-16 hrs. Flavorings when
Fruits Slice 3/8" thick powdered
Cranberries Wash and remove 14-22 hrs. Breads, baked goods,
stems. Dip in boiling snacks ice cream, yogurt
water until skins crack.
Coconut Remove dark outer 6-10 hrs. Cakes, cookies,
skin, slice 3/8" thick. desserts and granola
Figs Remove stems and 8-15 hrs Fillings, cakes,
halve puddings,
breads and cookies

Fruit Drying uidelines (continued)
12 1-800-288-4545
*Average
Food Preparation Drying Time Uses
rapes Leave whole, 10-36 hrs. Raisins; use in baked
remove stems goods, cereals and
(if blanched) 6-10 hrs. snacks
Kiwi Peel, slice 3/8" to 13-17 hrs. Snacks
1/2" thick
Mangos Remove skin, slice 10-18 hrs. Snacks, cereals and
3/8" thick from seed baked goods
Melons Remove skin and 12-16 hrs. Snacks
seeds.Slice 1/2" thick
Nectarines Quarter or slice 3/8" 6-16 hrs. Snacks, desserts and
to 1/2" thick. baked goods
Pre-treat
Oranges, Slice 1/4" thick 6-14 hrs. Crafts, snacks, baking
Limes,
Lemons
Peaches Peel if desired. 14-18 hrs. Snacks, breads,
Halve or quarter. cobblers, cookies and
Pre-treat. granola
Pears Peel, core, and slice 12-16 hrs. Snacks, breads,
3/8" thick. Pre-treat cookies, fritters and
granola
Pineapple Peel, core, slice 3/8" 12-20 hrs. Snacks, baked goods,
to 1/2" thick baked granola
Plums Halve or quarter 12-20 hrs. Snacks, cookies,
Prunes and remove pit muffins, bread and
granola
Rhubarb Slice in 1" lengths. 12-16 hrs. Pies, tarts and other
Steam
until slightly desserts
tender
Strawberries Halve or slice 10-14 hrs. Snacks, cereals, and
1/2" thick baked goods
* Times may vary depending on the wattage of the dehydrator.

Drying Vegetables
Some vegetables are quite good dried. Others lose their appeal and are better frozen or fresh.
Vegetables have a low acid and sugar content that makes them more subject to spoilage, and
tend to have a far shorter shelf life than dried fruits. Packaging and ideal storage conditions are
key elements to producing dried vegetables which will taste as good in December as they did
in the summer from your garden!
Selection
Choose fresh, crisp vegetables for a high quality dehydrated product. Just like fruits,
vegetables should be picked ripe and dried as soon as possible to minimize nutritional loss.
Preparation
Wash vegetables thoroughly and remove any blemishes. Peel, trim, core, and/or
slice vegetables.
Blanching
Most vegetables must be blanched, either by steaming over boiling water or in the microwave
to slow the enzyme action which will continue during drying and storage. Water blanching is
not recommended because of the loss of water soluble vitamins and minerals.
Note: Blanching often the cell tructure, allowing the moi ture to e cape more ea ily and
al o allow vegetable to rehydrate fa ter. There i no need to blanch onion , garlic, pepper ,
and mu hroom . Herb al o are not blanched.
Steam Blanching
Use a commercial steamer or a pan with a tight tting lid and a steaming rack. Bring about 1
inch of water to a brisk boil and drop in sliced vegetables. Cover and steam until vegetables
are heated completely through, but not cooked. This is usually about 1⁄3 of the time required
to cook the vegetable. Vegetables should still be crunchy. Drain in steamer rack and place
immediately on dryer trays.
Microwave Blanching
A microwave is ideal for blanching vegetables. Prepare them in the same manner as for
steam blanching. Place them in a microwave-safe dish, cover, and cook on high for about
1⁄2 of the time required to completely cook the fresh vegetable. Depending on the age and
design of your microwave, you may want to stop the cooking halfway through and stir the
vegetables to achieve a more even blanching.
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Drying
Load blanched vegetables onto drying trays, making sure that air can move freely between
the pieces. For vegetables that tend to clump together, such as corn or peas, stir occasionally
to allow air to reach all of the pieces. Vegetables are dried until they are crisp, tough, or brittle.
Package immediately after drying to prevent absorption of moisture from the air.
Hints and Suggestions
CARROTS
to save time grating, dry carrots for salads, carrot cake or coleslaw.
REEN PEPPER, ONION, CELERY, CHIVES, ETC.,
chop and dry in a one-day effort for use instantly all year!
REEN BEANS, WAX BEANS & REEN PEAS
best when used in soups, stews or casseroles.
ONION POWDER
dry the whole vegetable slice until crisp, then either powder or chop in blender.
TOMATO SLICES
use for color and crunch when crumbled over a tossed salad.They rehydrate well
in soups, stews and casseroles. Tomato leathers can be powdered and used as
instant soup, sauces and paste.
ALL PURPOSE TOMATO SAUCE
Wash and core 15 lbs. of ripe tomatoes. Chop in blender. Chop or grind:
4 large green peppers 2 garlic cloves
3 large onions 1 jar pimentos
3 large carrots
Mix all ingredients together, then blend in portions until smooth. Press through a strainer to
remove any pulp. In a very large kettle (12 qt. or larger) or 2 smaller kettles (6 qts.) bring
mixture to a boil over medium heat. Boil gently, uncovered for about 5 hours. Stir often to
prevent scorching. Mixture should be thick enough to mound on a spoon. Ladle onto
5 Fruit Roll sheets and dry until crisp. Powder in blender.
Add different amounts of water to your powder mixture to make:
Tomato Paste – 1 t. powder and 1 t. water.
Tomato Sauce – l t. powder and 3 t. water.
Tomato Soup – 1 t. powder, 1 t. water and 2 t. cream.
Tomato Juice – 1 t. powder and 1/2 c. water or more.
Adjust amount of water to taste for soup and juice.
14 1-800-288-4545

Vegetable Drying uidelines
Vegetables will also vary in their drying times. Blanching decreases drying times, but
not all vegetables are blanched. Again, the average drying times below are general and
depend on different variables. For more accurate times, keep records of your own specific
experience and record them in the space provided under each general time guideline.
Spread vegetable in ingle layer unle otherwi e noted.
* Times may vary depending on the wattage of the dehydrator.
www.nesco.com 15
*Average
Food Preparation Drying Time Uses
Artichoke Cut hearts into 1/8" 8-14 hrs. Marinade or dip in batter
strips. Blanch. and fry
Asparagus Wash and cut into 1" 8-12 hrs. Rehydrate, serve in
pieces. Blanch. cream sauce
Beans Remove ends, cut into 10-14 hrs. Stews, soups and
reen/Wax 1" pieces. Blanch. casseroles
Beets Steam until tender. 8-10 hrs. Soups and stews
Cool and peel.
Cut into 1/2" pieces
Broccoli Wash, cut as for serving. 4-10 hrs. Soups, quiche or souffles,
Blanch. cream or cheese sauce
Carrots Peel, cut ends, slice in 8-12 hrs. Salads, soups, stews and
3/8" thick or shred. carrot cake
Blanch.
Cauliflower Wash, cut as for serving. 18-24 hrs. Soups and stews
Blanch.
Celery Trim, wash and cut 6-10 hrs. Soups, stews, powder for
1/2" slices. Blanch in celery salt (add equal parts
solution of 1/2 t baking celery and salt)
soda to 1 cup water.
Corn Husk, remove silk and 10-14 hrs. Fritters, soups, stews or
blanch.Remove from cob grind for cornmeal
Eggplant Peel, slice 1/4" thick. 8-14 hrs. Cream sauces, casseroles,
Blanch. dip in batter and fry

Vegetable Drying uidelines (continued)
* Blanch for 5 minutes or until translucent. If not steamed long
enough, they will turn black during drying and storage.
** For information on rehydrating tomato powder and uses,
see page 14.
16 1-800-288-4545
*Average
Food Preparation Drying Time Uses
arlic Separate and peel cloves 14-18 hrs. Powder for seasoning
Onions Remove skins, tops, 9-13 hrs. Soups, stews and sauces.
and root ends. Powder for seasoning salt
Slice 3/8" thick Package immediately
Peas Shell, wash and blanch 10-14 hrs. Soups, stews and mixed
vegetables
Peppers Remove stem & seeds. 14-18 hrs. Soups, stews, pizza, meat
Cut into 1/2" pieces dishes and seasoning
Peppers (hot) Wash, slice or cut in 14-18 hrs. Soups, stews, pizza,
half. Remove seeds if and seasoning
you desire a milder
pepper.
Potatoes Use white potatoes. 6-10 hrs. Stews, soups and
Peel and slice 3/8" casseroles
thick. Blanch.
Rinse and dry*
Tomatoes Wash and slice 3/8" 10-14 hrs. Soups and stews. Powder
circles or dip in in blender and add water
boiling water to loosen for paste or sauce.**
skins, halve or quarter Dry in roll-up form for
pizza sauce
Zucchini or Wash, remove ends 8-12 hrs. Breads, chips with
Squash and slice 3/8" thick or dip, soups and casserole.
grate. Steam if you (1 week shelf life)
plan to rehydrate

BEST BANANA BREAD
Chunks of dried bananas, nuts, and dates
make this a delightful breakfast bread.
3/4 cup margarine or butter
2 cups our
1-1/2 cups sugar
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1-1/2 cups mashed ripe banana
(4 to 6 medium size)
1/2 cup chopped dried banana
1/2 cup chopped pecans
1/2 cup buttermilk
1/2 cup chopped dates
2 Tablespoons brown sugar
Preheat oven to 350°F (175°C). enerously
grease and our 3 small (3" x 5") loaf pans or
two medium (3-1/2" x 7-1/2") loaf pans. Cut
waxed or parchment paper to t bottoms
and line pans. In a large bowl, cream
margarine or butter with sugar. Add eggs and
vanilla. Mash bananas in separate bowl with
a fork. Add to margarine/egg mixture. In a
separate bowl, combine our, soda, and salt.
Stir until well mixed. Add our to creamed
mixture alternately with 1/2 cup buttermilk,
blending just until combined. Fold in dried
banana chunks, pecans, and dates. Pour into
prepared pans. Sprinkle brown sugar over
tops of loaves. Bake in preheated oven about
45 minutes, until a wooden pick inserted in
center comes out clean. Cool 10 minutes in
pan. Remove from pan and cool on a cooling
rack. Makes 3 small or 2 medium loaves.
Variation: Add dried pineapple
in tead of date
FRUIT HORS D’ OEUVRES
Serve these savory Hors d'Oeuvres
at your next party.
24 pieces halved dried fruit
(apricots, peaches, pears, or prunes)
1/8 teaspoon paprika
1/3 cup shredded Monterey Jack cheese
3 ounces cream cheese, softened
1/3 cup shredded sharp Cheddar cheese
3 Tablespoons plain yogurt
1/4 cup chopped slivered almonds
Dried fruits should be pliable. If too hard,
allow to stand in boiling water 5 minutes to
soften. Drain. In small bowl, beat cream
cheese until uffy. Stir in sour cream, paprika,
Monterey Jack and Cheddar cheese and
chopped almonds. Spoon 1 teaspoon lling
into pit cavity of each piece of dried fruit.
arnish with parsley.
Makes 24 appetizers.
www.nesco.com 17
Recipes

AWESOME BRAN MUFFINS
Make these for breakfast, and pop the
extra in your children's lunch box!
1 cup bran
2-1/2 cups all-purpose our
1 cup boiling water
2-1/2 teaspoons baking soda
1/2 cup margarine
1/2 teaspoon salt
2 cups buttermilk
1 cup chopped dried apple, dates, raisins
or pineapple
2 eggs, beaten
1 cup granulated sugar
1/2 cup chopped walnuts or pecans
1/2 cup brown sugar, rmly packed
2 cups bran
1/4 cup sugar
Preheat oven to 400°F (205°C). Fill 24 muffin
pans with muffin liners. Wipe muffin liners
with vegetable oil. In large bowl, pour boiling
water over 1 cup bran and let stand.Add 1/2
cup margarine to bran/boiling water mixture.
Stir in buttermilk, eggs, white and brown
sugars and bran. In large bowl, sift together
dry ingredients: all-purpose our, baking
soda, and salt. Add chopped dried fruit and
stir. Combine with wet ingredients and stir
only until dry ingredients are moist. Mixture
should be lumpy. Spoon into prepared muffin
cups. Sprinkle sugar on tops. Bake at 400°F
(205°C) for 20 to 25 minutes. Remove from
pan and place on rack to cool. Makes 24 of
the best bran muffins you've ever tasted!
Variation: Substitute 1 cup oat bran for
wheat bran for an oat taste.
HOMEMADE CHILI POWDER
Add to your favorite Mexican recipe or use in
ground meat for tacos.
3 ounces dried chilies (mild peppers such
as Anaheim, or a combination of mild and
hot peppers)
1 Tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground oregano
1/2 teaspoon ground cloves
1 teaspoon ground coriander
Peppers dried in a dehydrator retain their
original color and avor. They may either be
dried whole or in halves, skin side down.
Hotness and avor will vary with the chilies
used. Removing the seeds will decrease the
hotness. Make sure that peppers are
completely dry and stored in airtight
containers. Remove and discard stems and
seeds. Whirl pods in a blender until nely
ground. Allow powder to settle. Add remaining
ingredients and whirl briey. Store in an
airtight container. Makes 1/2 cup.
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