Ronco Electric Dehydrator User manual

IMPORTANT SAFEGUARDS
With proper care, your Ronco Electric Dehydrator™ is designed to provide years of
household service. Be sure to follow these basic precautions when using this electrical
appliance. READ AND FOLLOW ALL INSTRUCTIONS
BEFORE USING THIS MACHINE
1. Do not touch heating coil or fan motor area until it has cooled off.
2. DANGER! Avoid touching hot surfaces.
3. DO NOT immerse cord, plugs or the base assembly in water or other liquids.
Protect yourself from electrical hazards.
4. ALWAYS supervise children closely when any appliance is used by or near
children.
5. WHEN NOT IN USE (and before cleaning), appliance should be unplugged
from outlet. Allow to cool thoroughly before removing or replacing parts.
6. Do not plug in dehydrator while top is inverted (storage position) and do not
invert top into bottom for storage until unit has completely cooled down.
7. DANAGER if appliance cord or plug is damaged or if appliance has been
damaged or has malfunctioned, DO NOT OPERATE!
8. A HAZARD may be caused by the use of accessory attachments NOT
recommended by the appliance manufacturer.
9. Do not plug in outdoors.
10. USE CAUTION! Do not let cord touch hot surfaces or hang over the edge of the
counter or table.
11. DO NOT place appliance in a heated oven, or on or near a gas or electrical
burner.
12. Do not use appliances for other than intended use.
13. A short cordset is provided to reduce the hazards resulting from becoming
entangled in or tripping over a longer cord. Extension cords may be used if care is
exercised in there use.
a. The marked electrical rating of the extension cord should be at least as
great as the electrical rating of the appliance.
b. The extension cord should be arranged so that it will not drape over the
countertop where it can be pulled on by children or tripped over
accidentally.
14. To clean bottom, wipe with damp cloth. DO NOT REMOVE HEATING
ELEMENT OR FAN MOTOR FOR CLEANING. To clean trays or lids, use
sponge and mild soap.
15. Do not pour liquids in the dehydrator unless using manufacturer’s liquid holding
trays or plastic kitchen wrap such as “Saran Wrap”™
Keep these instructions in handy place
FOR HOUSEHOLD USE ONLY!
Ronco Inventions, LLC P.O. Box 4052 - Beverly Hills, CA 90213-4052

TABLE OF CONTENTS
FOOD DEHYDRATION HISTORY AND BACKGROUND ...............................2
PRINCIPLES OF DEHYDRATION ..................................................................... 3
PROCEDURE .........................................................................................................3
PRETREATING .....................................................................................................4
PACKING AND STORAGE. .................................................................................5
RECONSTITUITING FOODS ..............................................................................6
POINTS TO REMEMBER .....................................................................................7
ROTATING THE TRAYS .....................................................................................8
DRYTING TABLE FOR FRUITS & VEGETABLES. .........................................9
FRUIT RECIPES. .................................................................................................14
VEGETABLE RECIPES ......................................................................................16
TRAIL TREATS. ..................................................................................................17
JERKY RECIPES .................................................................................................18
MAKING YOGURT
FOOD DEHYDRATOR CLAY FOR CRAFTS
HERBS AND HERB TEAS
SACHETS AND POTPOURRIS
BABY FOOD
FRUIT ROLL UPS OR FRUIT LEATHER
©1996, 1997, 1998, 2001 BY ronco inventions, LLC All rights resewed. Not part of this
book may be reproduced or transmitted in any form or by any means, electronic or
mechanical, including photocopy and recording, or any information storage or retrieval
system, without written permission in writing from Ronco Inventions, LLC Printed in
U.S.A.

FOOD DEHYDRATION
A HISTORY AND BACKGROUND
Your food Dehydrator brings a new dimension of ancient food preservation processes. It
lets you enjoy a simpler and more rapid drying process in the convenience of your own
home. Now you can have the satisfaction of preparing healthful and delicious treats in the
comfort and convenience of your own home and save money and have fun at the same
time.
Archeological discoveries indicate that early man sustained himself on natural dehydrated
foods and later used heat from the sun or their fires to preserve food harvested during
seasons of plenty. Dried foods were found in the pyramids and other burial tombs and
centuries later some of it was still in a state of preservation.
The Vikings carried dried foods on their sea voyages. Dried foods have been stored on
board ships throughout the world since ancient days. The pilgrims found the American
Indians drying food. Pioneers used dried beef jerky and other dried foods as staples on
their journeys across the country. More recently, Astronauts who landed on the moon
enjoyed desserts of dried fruit.
Today there is interest in nutrition. Because of the ease, convenience and the economy of
preparation and storage, food drying is universally popular. It is ideal for backpackers,
hikers, campers, boaters, cooks, gardeners, dieters, and health food enthusiasts. A great
way to make tasty snacks for kids.
Dehydration is one of the easiest and most efficient methods of food preservation. Food
is exposed to hat and air in order to remove moisture. Lacking moisture, bacteria and
microorganisms are inhibited. So dehydrated foods can be preserved for long periods
without refrigeration and they have far less weight and bulk.

PRINCIPLES OF DEHYDRATION
There are no uniform rules that apply to all food dehydration processes. The best way to
become proficient is to experiment using this booklet as a guideline and then adjust your
drying techniques accordingly.
Dehydrating is a method of heating the food to evaporate the moisture present and then
removing the water vapor formed.
Keeping records is helpful in food dehydration. For instance, you can weigh food before
and after dehydration. Record this along with drying times on the labels of your storage
containers. It will help you develop consistent quality in food drying.
Tasty ready-to-eat snacks and confections are some of the versatile products you can
create by drying fruits and vegetables at home. After soaking in water, the rehydrated
foods can be used in favorite recipes for casseroles, soups, stews and salads. Rehydrated
fruits and berries can also make excellent compotes, sauces and jellies.
Drying is appealing because the procedure is very simple and requires little equipment.
Only minimal storage space is needed.
Most food products release moisture rapidly during early stage of drying. This means
they can absorb large amounts of heat and give off large quantities of water vapor while
remaining at a temperature well below that are the drying air.
FIVE EASY STEPS TO DEHYDRATE FOOD
1. Slice most foods thin – about ¼”
2. Do not overlap your food on trays
3. Rotate and turn trays
4. Remove food when it looks and feels dry
5. Place food in air-tight containers – jars or Ziploc®™ bags
PROCEDURE
Fruits and vegetables selected for drying should be the highest quality obtainable – both
fresh and fully ripe. Wilted or inferior produce will not make a satisfactory dried product.
Immature produce lacks flavor and color that won’t be enhanced by drying. Over-ripe
produce will not make a satisfactory dried product. Immature produce lacks flavor and
color that won’t be enhanced by drying. Over-ripe produce may be tough and fibrous or
soft and mushy.
Prepare produce while fresh and begin drying at once. Wash or clean all fresh food
thoroughly to remove any dirt or chemicals. Sort and discard food with decay, bruises, or
mold which may affect an entire batch.
It is advisable to peel, pit or core some fruits and vegetables. Smaller pieces tend to dry
faster and more evenly.

PRETREATING
Enzymes in fruit and vegetables are responsible for color and flavor changes during
ripening. These changes will continue during drying and storage unless the produce is
pretreated to slow down enzyme activity.
Blanching can be used the pretreatment of vegetables. It helps set color and hastens
drying by relaxing tissues. It can also help keep flavor during storage and improve
reconstitution during cooking.
Many light-colored fruits (especially apples, apricots, peaches, nectarines, and pears) tend
to darken during drying and storage. To prevent this darkening, the fruit may be
pretreated by blanching or by a suitable dip but effectiveness of pretreated by blanching
or by a suitable dip but effectiveness of pretreatment methods varies.
Fruits and Vegetables may be dipped in the following:
• Lemon or Pineapple Juice is a natural alternative (in place of other
pretreatments) to reduce unwanted color or browning. Fruit may be sliced right
into the juice; remove after a couple of minutes and range in trays.
For variety you my dip fruits in Jell-O powders, lime or orange juice, spices or honey.
For another tasty flavor, sprinkle with cinnamon or coconut. Combine any of the above
for your own special taste treats.
• Sodium Bisulfate: Ask your pharmacist for food safe (USP) grade only. You
need only 1 teaspoon of sodium bisulfate dissolved in a quart of water. To help
prevent any loss of vitamins and to maintain a bright zesty color. Prepare small
amounts of fruit and dip in the solution for 1-2 minutes.
• Table Salt can be used as a solution of dipping.
• Citric Acid or Ascorbic Acid solutions give a “Vitamin C tart taste.” These anti-
oxidant granulates are available of health food and drug stores. Mix about 6
tablespoons in a pint of water. Dip for minute or two then dry. Great for banana
chips and apple rings.
• Water or Stem Blanching works – however, blanched fruits may turn soft and
become difficult to handle. Fruits with tough skins (grapes, prunes and small dark
plums, cherries, figs, and some berries) may be water-blanched to crack the skins.
This will allow moisture inside to escape more readily during drying.
• Syrup Blanching may help retain the color of apples, apricots, figs, nectarines,
peaches, pears and plums. Makes a sweetened, candied food.

Before drying pretreated food, remove any excess moisture by placing the food on paper
towels or clean cloths. Trays should be loaded with a thin layer of food as directed. The
food being dried should be about ¼” thick and should not exceed roughly ¾” of each
tray’s surface are.
DRYING
Drying time varies according to fruit or vegetable type, size of pieces, and tray load.
Rotating and turning the trays helps insure more even drying.
Before testing foods for desired dryness, remove a handful and allow sample to cool for
a few minutes. Warm or hot foods seem softer, more moist, and more pliable than when
they are cooled.
Foods should be dry enough to prevent microbial growth and subsequent spoilage. Dried
vegetables should be hard and brittle. Dried fruits should be leathery and pliable. For
long-term storage, home dried fruits will need to be drier than commercially dried fruits
sold in grocery stores.
PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to “sweat” or condition for a week
after drying to equalize the moisture among the pieces before placing in long-term
storage. To condition, place fruit in a non-aluminum, non-plastic container and put in a
dry, well-ventilated and protected area. Keep away from moisture.
Dried foods should be thoroughly cooled before packing. Package in small amounts so
that food can be used soon after containers have been opened.
Pack food without crushing into clean, dry, insect-proof containers. Glass jars or Ziploc®
brand Freezer Bags make good containers. Metal cans with fitted lids can be used if the
dried food is first placed in a plastic bag.
Your dehydrated food should be checked about once a month. Should you find mold
growing on a piece of dried food, scrape it off and then pasteurize the contents.
To pasteurize the contents, spread food on a cookie sheet and bake in an oven for 15 at
175° degrees Fahrenheit. Repack in a clean, air-tight container.

RECONSTITUTING FOODS
Not all dehydrated foods need to be reconstituted. Some fruits are preferable in their
dried form. Most vegetables taste better when reconstituted.
To reconstitute vegetables for cooking, merely wash product in clean water, then place
in an amount of cold, unsalted water and cover. Soak 2 to 8 hours. If possible cook in
same water used for soaking. Add more water if necessary. Bring to a boil then reduce
heat to simmer until just done. Add salt as desired at end of cooking time. Salt slows
down the reconstitution process. As with fresh products, over cooking will diminish
flavor and texture. To reconstitute vegetables like carrots, soak in ice water or soak in
water in the refrigerator.
Dried foods can be reconstituted by soaking, coking, or a combination of both, and will
resemble their fresh counterparts after reconstitution. Remember dried foods are unique
and should not be expected to resemble a fresh product in every respect.
Drying does not render the food free of bacteria, yeasts, and mold. Spoilage could occur
if soaking is prolonged at room temperature. Refrigerate if soaking for longer than 1 to 2
hours.
To conserve nutritive value, use the water remaining after soaking and cooking as part of
the liquid needed in recipes.
One cup of dried vegetables reconstitutes to about 2 cups. To replace the moisture
removed from most vegetables, barely cover them with cold water and soak 20 minutes
to 2 hours. Cover greens with boiling water. To cook just bring vegetables to a boil and
simmer until done.
A cup of dried fruit reconstitutes to about 1-½ cups. Add water just to cover the fruit;
add more later if needed. One to eight hours is required to reconstitute most fruits,
depending on fruit type, size of pieces, and water temperature. Hot water takes less time.
Over-soaking will produce a loss of flavor. To cook reconstituted fruit cover and simmer
in the same water they were soaked in.
Tips for optimum maintenance of nutritional value
• Blanch for the correct length of time
• Pack dried foods properly and sorts in a cool, dry, dark place
• Check dried foods periodically to see that moisture has not been reabsorbed
• Eat dried foods as soon as possible
• Using liquid remaining after reconstitution in recipes

REMEMBER
Always use fresh, quality food and wash everything
before starting to dehydrate
1. Best results are achieved when the quality of the food is high. Select ripe
produce in good condition. Bad food may give off flavor to the entire lot.
2. Clean produce is important. Wash thoroughly, remove soft or spoiled areas, slice
and pre-treat if necessary. Be certain that your hands, cutting utensils and food
preparation areas are also clean.
3. Produce may be shredded, sliced or diced. Slices ¼” is usually a good size for
efficient drying.
4. Drying times are affected by the size of the load, thickness of the sliced produce,
humidity of the air, and the moisture content of the food itself. You can expect a
variation in the drying times.
5. Be sure to let the produce cool before testing for dryness to test for dryness, cut
a piece open – there should be no visible moisture inside. Fruits tend to dry
leathery and vegetables dry brittle.
6. Trays may be loaded with foods barely touching but not overlapping.
7. About 6% to 10% of the moisture may remain in food without danger of spoilage.
Many dried foods will have a leathery consistency, rather like licorice.
8. Blanching or steaming is advisable for vegetables to inactivate the natural
enzymes responsible for undesirable color changes. Also, it facilitates quick
dehydration and reconstitution. In some cases, blanching is necessary to crack the
skins of fruits like plums to allow moisture to escape during the dehydration.
Otherwise, the skins may harden while the fruits remain too moist in the center.
9. It is necessary to Rotate the trays ever few hours (depending on the model you
have). Just move the bottom trays up and top ones down and turn to right or left.
See diagrams on pages 8-9.3
10. When correctly dried, the majority of your fruits and vegetables will be soft and
pliable after dehydration – without any damp spots. Peaches, pears, figs and dates
will be pliable and leathery. Berries, rhubarb and apples will be more brittle.
11. To remove seeds or pits from prunes, grapes, cherries, etc., dehydrate about half
way – then pop seeds out. This prevents juice from dripping out.

MOST IMPORTANT
Trays nearest the bottom are exposed to the hottest, driest air and food on them will dry
more rapidly. So it is important to rotate the location of the trays during dehydration.
Simply move trays as shown in the following diagrams. Also turn each tray a quarter turn
sideways to help insures more even drying. Use from 1-9 trays with standard models and
up to 15 trays with motorized-fan models
ROTATING THE TRAYS
5-TRAY CONVECITON AIR MODEL
LID LID LID
1 5 3
2 4 2
3 3 1
4 2 5
5 1 4
BASE BASE BASE
START ROTATE ROTATE
7-TRAY CONVECTION AIR MODEL
LID LID LID
1 7 4
2 6 3
3 5 2
4 4 1
5 3 7
6 2 6
7 1 5
BASE BASE BASE
START ROTATE ROTATE
Example: Rotate trays about every 6 hours
Occasionally check to see if your food is dehydrated. Your Food Dehydrator is
designed to rely on natural heat convection to carry away moisture from the food. The
thickness of your cuts, the moisture content of the food and relative humidity are all
factors in drying.

Your Food Dehydrator is designed to rely on natural heat convection to carry away
moisture from the food. The thickness of your cuts, the moisture content of the food and
the relative humid are all factors in drying.
ROTATING THE TRAYS
10-TRAY DELUXE MOTORIZED-FAN MODEL
LID LID LID
1 10 5
2 9 4
3 8 3
4 7 2
5 6 1
6 5 10
7 4 9
8 3 8
9 2 7
10 1 6
BASE BASE BASE
START ROTATE ROTATE
Example: Rotate trays about every 6 hours
15-TRAY DELUXE MOTORIZED-FAN MODEL
LID LID LID
1 15 8
2 14 7
3 13 6
4 12 5
5 11 4
6 10 3
7 9 2
8 8 1
9 7 15
10 6 14
11 5 13
12 4 12
13 3 11
14 2 10
15 1 9
BASE BASE BASE
START ROTATE ROTATE

DRYING TABLE FOR FRUITS & VEGETABLES
The times given are approximate. Your drying times will vary with room temperature,
humidity, moisture content of the food and how thinly the food is sliced and how many
trays you are using.
The presence of natural juices in food will also vary. Some fruit sugars tend to be stickier
than others.
ALWAYS THOROUGHLY WASH FOOD BEFORE DEHYDRATION
The Ronco™ Deluxe 10-15 Tray Motorized-Fan Model is 400% faster and will dry
foods in ¼ the time
Fruit Preparation Dryness
Test 5-7 Tray No Fan 10-Tray With Fan*
Apples After Paring, core, slice into rings
and dip in pretreatment solution for
2 minutes. Drain and arrange on
tray.
Pliable 1-2 days 6-12 hours
Apricots Dry in halves and turn inside out or
cut into quarters. Pre-treat to help
retain color without penetrating skin
of fruit
Pliable 2-3 days
(3 trays
max)
12 hours
Artichoke
Hearts Slice hearts into 1/8” strips, boil in ¾ cup water with 1 tablespoon
lemon juice for 5 to 8 minutes.
Brittle 1-1 ½
days 9 hours
Asparagus Cut into 1” pieces. Tips are best.
Stems crushed after drying make an
excellent seasoning.
Brittle 1-1 ½
days 9 hours
Bananas Remove peel; cut into 1/8” thick.
Slices or use whole. Crisp 1 ½ days 9 hours
Beans
(green or
wax)
Cut either French-style or cut into 1”
pieces. Blanch by steaming until
translucent. Stir beans on tray after
partial drying. For more even
drying, rearrange inside beans to the
outside of the tray.
Brittle 1 ½ days 9 hours
Beets Trim off all but one inch of tops and
roots. Blanch, cool, remove tops,
skin and roots. Dice or slice.
Brittle
dark red 1-2 days 12 hours
Berries Strawberries may be sliced in 3/8”
leave other berries whole. Bathe
wax-coated berries in boiling water.
No
visible
moisture
1 ½ days 9 hours

Fruit Preparation Dryness
Test 5-7 Tray No Fan 10-Tray With Fan*
Brussels
Sprouts Cut sprouts from stalks, cut in half- length wise through stem. Brittle 1-2 days 9 Hours
Broccoli Trim and cut as usual. Stem until
tender – 3 to 5 minutes Brittle 1-2 days 8 hours
Cabbage Trim. Slice into trips 1/8” thick. Leathery 1 day 4 hours
Carrots Select young tender roots. Steam
until tender. Cut into slices, shreds,
cubes or trips.
Leathery 1-2 days 8 hours
Cauliflower Separate into flowerets. Place in 2
quarts of water (with 3 tablespoons
salt) for 3 minutes. Steam until
tender.
Leathery 1 ½ days 9 hours
Celery Separate stalks from leaves. Cut
stalks into 1/4 “slices”. Leaves dry
first, so remove when dry. Flake
leaves after drying, for use in soups,
stews, etc.
Brittle 1-2 days 6-9 hours
Cherries Do not stem until ready to prepare.
Pitting is optional, or pit when 50%
dry.
Leathery
but
sticky
1 ½ days 9 hours
Chives Chop – spread on tray. Brittle 1 day 4 hours
Corn Remove husks, silk and blemishes
just before steaming. Blanch on cob
until milk is set. Cut from cob &
spread over tray. For even drying,
stir kernels several times.
Brittle 1-2 days 6-9 hours
Cranberries Chop for flakes or leave whole. No
visible
moisture
1 ½ days 9 hours
Cucumber Pare and cut into 1/8” slices Leathery 1-1 ½
days 9 hours
Eggplant
(all
Squash)
Trim wash and slice ½” to ¼” thick,
and spread on tray. Brittle 1-2 days 6-9 hours
Garlic Separate into cloves, remove outer
skin. Slice, grind or process for
seasoning after drying if desired.
Very
Brittle 1-1 ½ days 9 hours
Grapes
Seedless
(raisins)
Remove stems and place grapes on
tray – whole. Pliable &
lathery
1 ½ -3
days (2
trays max)
1 ½ hours
(6 trays
max)
Greens
(Spinach, Trim tough stems. Steam until wilted, not soggy. Use bottom tray
of
Very
brittle 1 day 4 hours

Fruit Preparation Dryness
Test 5-7 Tray No Fan 10-Tray With Fan*
Kale,
chard,
Turnip,
Beet)
Dehydrator but be careful not to
scorch.
Mushrooms Select mushrooms with cap curling
under-these are young and tender.
Wipe off with damp paper towels or
brush gently to remove dirt.
Leathery
to brittle
dependi
ng on
size
1-2 days 12 hours
Nectarines No need to peel. Halve and remove
pit. Cut in ¼” slices and arrange on
tray.
Brittle 1 ½ - 3
days (3
tray max)
18 hours
Onions and
leeks Peels and cut into ½” slices or nuggets, or chop. Stir several times
during drying.
Leathery 1-2 days 12 hours
Okra Use young pods. Trim and cut into
¼” circles. Leathery 1-2 Days 12 hours
Orange
Rind Peel in long strips and dry. Do not grate until ready to use. Brittle 1 –1 ½ days 9 hours
Parsley Tear into small pieces, dry, then
chop if desired. ½-1 day 4 hours
Parsnips Same as carrots. 1-2 days 12 hours
Peaches Remove peel during dehydration if
desired. Pit when 50% dehydrated.
Halve or quarter, with cup side up
Pliable
&
leathery
2-3 days
(3 trays
max)
18 hours
Pears Peel, remove core and woody tissue.
Cut into slices or rings, halves,
quarters or eighths.
Pliable
&
leathery
1 ½ -3
days (3
tray max)
24 hours
Peas Use only tender sweet varieties.
Shell and blanch 3-5 minutes. Brittle 1-2 days
Peppers
(Green and
pimentos)
Halve, remove seeds. Cut into ¼”
strips or rings. May also be chopped.
Powdered dried pimentos are
paprika.
Brittle 1-2 days 12 hours
Hot
Peppers Always wear rubber gloves to protect your hands when handling
hot pepper. Wash and dry whole
peppers and arrange on tray to dry.
Leathery 1-2 days 12 hours
Persimmon
s Use only ripe fruit. After washing, remove cap and cut in 3/8” slices. Pliable 1-2 days 18 hours
Pineapple
(fresh) Remove core, cut in slices or wedges or chunks. Pliable 1-3 days 24 hours
(Canned) Drain and pat dry. Place on trays. Leathery 1-2 days
(
3 tra
y
s 18 hours

max)
Fruit Preparation Dryness
Test 5-7 Tray No Fan 10-Tray With Fan*
Potatoes Peeling optional. Slice 3/16” to ¼”,
or dice, grate, cut French Fry style.
Steam as for beets.
Brittle 2 days 12 hours
Plums Cut in half and remove pits. Pliable 1-3 days
(3 tray
max)
12 hours
Prunes Same as plums, but soak in boiling
water for two minutes first. Leathery 2-3 days (3 tray
max)
12 hours
Pumpkin &
Hubbard
Squash
Bake or steam small pieces until
tender. Cut into trips 1 to 3 inches
wide, peel and remove pulp. Slice
strips 1/2:” thick. Scrape pulp, place
in blender to puree. Dry with paper
towels.
Leathery 2 days 12 hours
Rhubarb Use only tender stalks. Wash, cut in
1” lengths. No visible
moisture
1-2 days 9 hours
Rutabagas Same as carrots, but slice thin. 1-2 days 9 hours
Tomatoes Remove stems. To remove kin, dip
briefly in boiling water then peel.
Cut in halves or slices.
Leathery 1 ½” –3
days (max
3 trays)
10 hours
Turnips Same as carrots, but slice thin. 1-2 days 9 hours
Zucchini See eggplant 1-2 days 9 hours
Dried or reconstituted fruits and vegetables can be used in a variety of
ways:
Use dried fruit for snacks at home, on the trail, or on the ski slopes.
Use pieces in cookies or confections.
Serve reconstituted fruit as compotes or as sauces. It can also be incorporated into
favorite recipes for breads, gelatin salads, omelet’s, pies, stuffing, milk shakes,
homemade ice cream and cooked cereals.
Add dried vegetables to soups and stews or vegetable dishes. Use as dry snacks or dip
chips.
Include reconstituted vegetables in recipes for meat pies and other main dishes, as well
as in gelatin and vegetable salads.
Powdered vegetables in the dried form make a tasty addition to broth, raw soups and
dressings.

Fruit Recipes
GLAZED BANANA CINNAMON CHIPS
Slice bananas into lemon juice or ascorbic acid. Drain on paper towel. Arrange on tray.
Sprinkle with a mixture of sugar and cinnamon. Dry to shiny crispness.
HONEY GLAZED BANANA CHIPS
Slice bananas and dip into a glaze of ¼ cup honey thinned with ¼ cup water. Drain and
place on trays. Dry.
DRIED CANDIED FRUITS
Rinse fruits or fruit rinds and cut into thin strips. Simmer slowly in a solution of
approximately 2 cups water and 2 cups sugar for 1-½ hours. Test for tenderness. Place on
trays and dry until pliable. Cool and store in an airtight containers. Use for snacks or in
cooking.
FRUIT COMPOTE
Combine any or all of the following dried fruits in whatever amounts you desire. Soak
overnight or for several hours in enough water to cover. Add honey or sugar if desired,
and grated dried lemon or orange peel or a few sticks of clove.
Apples Bananas Apricots Pineapple Peaches Plum
Nectarines Rhubarb Strawberries Mangos Kiwi

SPICED PEACH PIE
Soak 1 ½ cups dried peaches in the refrigerator overnight. Then stew until soft (about 45
minutes). Chop peaches. Add a mixture of
1 ½ tablespoon cinnamon
2 tablespoons flour
½ cup white or brown sugar
4 tablespoons melted butter
2 tablespoons water
1/8-teaspoon salt
Add mixture to peaches and stir lightly. Pour into unbaked piecrust, cover with top crust.
Bake 35 to 45 minutes until golden brown at 350 degrees.
APPLE PIE
2 cups dried apples
1-tablespoon butter
1-cup sugar brown or white
1-teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon allspice
2 tablespoons flour
1-tablespoon butter
1 double piecrust recipe
¼ teaspoon mace
Reconstitute apples by adding just enough water to cover the apples. More water can be
added if necessary. Soak for about four hours. Over-soaking will produce a loss of flavor.
Sift dry ingredients together and mix with the rehydrated apples. Line pie pan with
pastry. Fill with apple mixture, dot with butter and cover with top crust. Bake in hot oven
(450° F) 15 minutes; reduce temperature to moderate (350° F) and bake 45 minutes
longer. Makes on 9-inch pie.

VEGETABLE RECIPES
VEGETABLE SOUP
2 cups dried beef, diced (optional)
8 cups water
½ cup diced dried onions
Salt& pepper to taste
½ cup diced dried carrots
¼ cup sage
2 tablespoons chopped dried parsley
¼ cup dried peas
½ cup pearly barley
1 cup dried tomatoes
1 cup dried diced potatoes
½ cup dried chopped celery and crushed
celery leaves
Put meat and vegetables in soup pt, cover with cold water. Bring almost to a boil, reduce
heat and simmer for four to six hours until vegetables are tender. One hour before soup is
done add dried diced potatoes. Season to taste.
SCALLOPED POTATOES
4 cups dried, sliced or grated potatoes
1-cup milk
2 cups boiling water
½ teaspoon salt
½ teaspoon dried onion
1-teaspoon butter
1 ½ cups grated cheddar or mozzarella
cheese
Place half the potatoes in well-buttered 8 x 10 baking dish. Top with layer of half the
cheese. Cover with remaining potatoes. Add seasonings to milk and pour over layered
potatoes and cheese combination. Dot with butter and top with remaining cheese. Bake at
350° until tender.
CREAMY CORN
Soak corn in sufficient milk to cover. Simmer about ½ hour or until tender. Stir in enough
flour or cornstarch to thicken slightly. Season to taste with salt, butter, pepper, and/or
seasoned salt.
ZUCCHINI CHIPPERS
Before drying, sprinkle zucchini slices lightly with sesame seeds and garlic salt. Serve
plain as a nutritious snack or with a dip or ranch dressing.
SALAD SPIKERS
Combine the following dehydrated vegetables:
½ cup onion
½ cup tomatoes ½ cup carrots ½ cup bell pepper
When they are dry and crunchy, chop into tiny pieces and add: ¼ cup roasted sunflower
seeds 1 tablespoon of basil or oregano
Mix thoroughly and sprinkle about 1 teaspoonful on salads. Add your favorite salad
dressing and toss. Store unused portion in refrigerator to preserve crispness.

TRAIL TREATS
QUICK ENERGY SNACKS
4 cups rolled oats
1 cup chopped dates or apricots
1-cup brown sugar
½ cup raisins
1 cup dry roasted nuts
1 ½ cups coconut flakes
Mix all ingredients together thoroughly. Spread onto tray. Dry until crisp. Seal in
individual Ziploc® sandwich bags for munching on hikes and camping trips.
HOME MADE GRANOLA
Less expensive, tastier and fresher than the store-bought variety and this granola is fun to
make!
5 cups rolled oats
½ cup brown sugar, firmly packed
½ cup wheat germ
½ cup honey
½ cup dried apple, chopped
½ cup sesame seeds
1-cup raisins
1-teaspoon vanilla
½ cup chopped dates
1-teaspoon cinnamon
1 cup pecans or almonds, chopped
Mix all ingredients together until evenly distributed. Dry with paper towel. Spread out on
herb screen tray of dehydrator or on cheesecloth. Dry until crispy, then store in tight
container or in Ziploc® bags. Great for breakfast, lunches, snack or a topper over ice
cream or yogurt.

JERKY RECIPES FOR MEAT AND FISH
Normally raw meat is used for jerky. However, cooked meat as well as raw meat may be
dehydrated for later reconstitution. Cut or grind meat to size for recipes before
dehydration. You’ll find that meat is much easier to work with when it’s cut to size
before it is dehydrated and becomes crispy.
Be extra careful when making jerky from raw chicken or turkey because salmonella
bacteria may be present in the poultry when you purchase it. It is extremely important
that both raw chicken and turkey not exceed ¼” thickness. Marinade must thoroughly
permeate the meat (soak for 10 minutes). Do not pat dry or remove any of the marinade
sauce. Make absolutely sure that you follow all instructions precisely. Do not consume
any food that tastes, smells or looks improper, especially jerky. Wash hands and utensils
well.
RAW MEAT FOR BEEF JERKY: Any kind of beef is good for making beef jerky.
The secret is to trim off all the fat before slicing. In many cases, your local supermarket
butcher will slice the selected meat for you free of charge. We suggest meat be sliced
about 1/8” – ¼” thick. If meat is slightly thicker, increase marination time.
Marinate in a combination of soy sauce sweetened to taste with brown sugar and liquid
smoke (optional). Add crushed chili pepper if you like it hot. Marinate the meat for 5- 10
minutes. Thicker cuts of meat will need to marinate considerably longer. It is important
that the marinade permeate the meat thoroughly.
Place one layer of meat on each tray. If you like slightly thicker slices, then increase the
drying time accordingly. Store in clean jars with tight lid or use plastic Ziploc® brand
storage bags.
MARINADE FOR BEEF, FISH OR TURKEY JERKY
½ lb brown sugar
3 cups soy sauce Spices of your choosing ½ cup liquid smoke (optional)
Mix ingredients in bowl and let stand while you are cutting the meat. Place beef, fish or
turkey into the bowl of marinade, secure lid and let stand about 10 minutes. Shake bowl
and turn bowl every few minutes to cover all pieces equally. Drain in sieve or colander.
Place on trays and dehydrate. Turn and rotate trays every few hours. Drying time is about
1-2 days for a 5-7 tray (no fan machine) or 8 to 12 hours with the Ronco deluxe 10-15
tray motorized-fan Food Dehydrator.

MAKING YOGURT
You can make yogurt in your food dehydrator with small plastic or glass cups with lids.
Small margarine "tubs" work perfectly. When making yogurt insert at least three (3) trays
in Food Dehydrator unit. The yogurt cups must rest on the top tray only just below the
lid. Use gelatin to thicken the yogurt.
How to make
1. Measure 4 cups milk into saucepan. Use whole, low fat, skim milk, or
reconstituted non-fat dry milk.
2. Heat on stove and remove from heat before boiling.
3. Mix in two tablespoons fresh, store-bought plain yogurt.*
4. Pour into cups and cover with lids.
5. Set on top tray for about eight hours.
6. Refrigerate before using.
If a slightly sweet product is desired, add a small amount of honey or maple syrup or
sugar to the milk mixture before the yogurt culture is added.
*Check label to make sure it is natural, with no additives and has not been pasteurized
after becoming yogurt. Pasteurization after making kills the culture and therefore cannot
start a new batch.
FRUIT YOGURT
4 cups (2 pints) washed, halved strawberries, sliced banana or peeled peaches or
Nectarines
1 quart unflavored yogurt
1-tablespoon vanilla
1 1/2 cups sugar
1/4 teaspoon. Salt
Puree the fruit in a blender until smooth (makes 3 cups puree). Combine sugar, vanilla
and salt in large bowl. Stir in pureed fruit and serve or refrigerate for later use.