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February 1998 Issue
The American Harvest Snackmaster Dehydrator 2400
by Ronda L. Halpin
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Making Fruit Leather

If you can puree fruit, then you can make fruit leathers using the Snackmaster Dehydrator 2400. Like drying fruits, the normal temperature is 135 degrees Farenheit. In a blender, combine fruits to make a flavor you like. Some neat combinations include:

  • Apple-Orange-Banana
  • Cranberry-Apple-Plum
  • Strwaberry-Banana
  • Raspberry-Apple
Be creative about making your fruit purees. You can add a little corn syrup or honey, but this is not usually necessary. If you want to add a little flair to your fruit leathers, sprinkle some coconut, nuts or seeds on them before they are dry. I was in a hurry one morning and used a jar of cranberry applesauce to make some fruit leathers and they were fantastic! It's a nice way to cut the time involved in making them too.

Food Preparation Average Drying Time Drying Temperature
Fruit Leathers Pour fruit puree onto a Fruit Roll-up Sheet that has been lightly sprayed with cooking spray. 6-10 hours 135 degrees

Drying Vegetables

Dried vegetables can add variety to your meals. Once dried, they tend to hold their robust flavors, even after being rehydrated. I've tried tomatoes, mushrooms, onions, potatoes, green peppers, and carrots so far. I have been very pleased with the results. The tomatoes have become a new favorite of my husband's. Because most vegetables are a bit tougher than fruits, most of them require some blanching in water before they are dried. As with anything you dehydrate, you can add special seasonings to vegetables to create an extra kick in your veggie chips! The usual drying temperature for most vegetables is 130 degrees Farenheit. A warning with drying onions--the aroma travels well. You might want to place your dehydrator on the porch for this one!

Food Preparation Average Drying Time Drying Temperature
Carrots Blanch half inch slices. 8-12 hours 130 degrees
Mushrooms Clean with a cloth--don't wash. 5-10 hours 85 degrees for the first 2 hours, 125 degrees for the remaining time
Onions Slice into quarter inch coins. 8-12 hours 130 degrees
Peppers Chop or slice into strips. 6-12 hours 130 degrees
Potatoes Slice an eighth of an inch thick and blanch for 5 minutes. 9-12 hours 130 degrees
Tomatoes Slice into half inch circles. 8-12 hours 130 degrees

To purchase an American Harvest dehydrator, click here
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