Harvest Maid FD 1000 User Manual DEHYDRATOR Manuals And Guides L0903749

HARVESTMAID Dehydrator Manual L0903749 HARVESTMAID Dehydrator Owner's Manual, HARVESTMAID Dehydrator installation guides

User Manual: Harvest Maid FD-1000 FD-1000 HARVEST MAID HARVEST MAID DEHYDRATOR - Manuals and Guides View the owners manual for your HARVEST MAID HARVEST MAID DEHYDRATOR #FD1000. Home:Small Kitchen Appliance Parts:Harvestmaid Parts:Harvestmaid HARVEST MAID DEHYDRATOR Manual

Open the PDF directly: View PDF .
Page Count: 54

Download
Open PDF In Browser	View PDF

Welcome to the fun and exciting world of food dehydration,
--

and thank you for choosing NESCO _ American Harvest <_
"The world's fastest, most even drying dehydrators." R___

Our long history of developing and manufacturingfood dehydrators

and accessories

enables us to bring to you the best in patented drying technology.
If you have any questions regarding your food dehydrator

and/or

food dehydration,

800-288-4545.

please contact our Customer Satisfaction Department at

Our associates will be happy to assist you.

Table

of Contents

Important
Product

Safeguards

...................................

Information

• FD-50 & FD-50T Snackmaster ' Pro:"......
FD-60

•

Snackmaster

• FD-1000
General

Fruits

. ................

GardenmasteF _......

Guidelines

..........................

..........................................................

3
5

7
9
13

..................................................

Jerky ...........................................................

Herbs

Crafts

..........................................................
.........................................................

Breakfast

Recipes

.......................................

Desserts,

& Candies

Condiments,
Sauces,

Dressing,
Salads,

Accessories
Index

Soups

....................

Stuffing,
& Snacks

..............

.................................................

..........................................................

42
47
49

in the U.S.A.

Bolger Concept

to Print

Warranty
About

_PII"

'Express'"

& FD-1010

Drying

Vegetables

Printed

IN K

10% Pos_

.....................................................
Your

Warranty

..................................

51
52

mportant Safeguards
mThis product is designed for household use onlym
When using electrical appliances,
followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces.

basic safety precautions

should

always be

3. To protect against electrical hazards, do not immerse power unit or any part
of the dehydrator
cord or plug, in water or any 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 malflmctions,
or has been damaged in any manner. Return appliance
to the nearest authorized
service facility for examination,
repair, or adjustment.
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.
Always dehydrate
indoors on a fiat surface to allow
sufficient air flow. Never place base on carpet, towel, newspaper,
etc., which
can block air flow to the bottom of base and cause failure. Never cover entire
unit with anything, as that will cause failure. The dehydrator
needs an open,
breathable
space to flmction properly.
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.
*The
the

power

unit

FD-60,

is located

the power

unit

in the

base

is located

piece

on the

in the top

FD-50,

FD-50T,

FD-1000

and

FD-1010.

is wider

than

piece.

Save Theseinstructions
NOTE:

This appliance

As a safety
plug does
contact
Short

feature,

Cord

electrician.

Instructions

the risk resulting
cords

cord is used,
as the electrical
so that
children

from

the marked
rating

it will not drape
or tripped

(one blade

reverse

-- a short

power

if care is exercised

electrical

rating

of the appliance.
over the table

over unintentionally.

in their

of the cord
The longer

top where

to reduce

over a longer

cord.

use. If an extension

should
cord

not fit,

this safety feature.

cord is provided

in or tripping

the other).

only one way. If the

If it still does

to defeat

supply

entangled

outlet

the plug.

Do not attempt

becoming

may be used

plug

will fit on a polarized

not fit fully in the outlet,

a qualified

Extension

has a polarized

this plug

be at least

should

it can be pulled

as great

be arranged
on by

Product information _ FD-S0/FD-SOT
Snackmaster®Pro®
Tile Snackmaster

Pro dehydrator

is perfect

for amateurs and professionals
who
want to make their own natural snacks,
including fruit rolls, dried fruits, and
beef jerky. The Snackmaster
Pro comes
with four trays and is expandable
to
12 trays (with additional
Add-A-Tray :_'
accessories)
for up to 10 sq. feet of
drying space. The quiet 2,100 rpm
motor and 500 watts dries items
quickly. The adjustable thermostat
(95 ° - 155°F) provides the flexibility to
dry all types of fruits, vegetables,
herbs,
even cured meat.

Assembaing Your NE_SCO_ American
$nackmaster
Pro ®
Before using your
water.

Caution:

power

unit

dehydrator

for the first

Do not put base power

with a damp

• Set the base power

on a sturdy

trays

• Place

the lid on the top tray.

on base power

the temperature

• Plug cord

time, wash the trays in warm soapy

unit in water.

Wipe

the top and base

cloth.

unit

• Stack
• Locate

Har_est ®

control

into electrical

outlet

4i>

countertop

or table.

unit.
knob.
and you're

ready

to dehydrate!

0 0v
induded)

Clean-A-Screen_) (1

%ay (4 included - can be expanded
up to ]2 trays)

BasePower Unit Cover (non-removable)
Base
Power Unit
3

FD-50/FD-50T Product Information

(continued)

Useand Care
Trays
Your dehydrator trays are easy to clean. Simply soak tile trays in warm water with a
mild detergent for several minutes. A soft-bristle brash will loosen food particles
that resist softening by soaking. Don't clean trays with any metal objects or scouring pads as they tend to damage the surface of the trays. Trays can be washed on
the top rack of your dishwasher if you remove them before the drying cycle.
Caution: Remove trays before the beginning of the drying cycle of your dishwasher.
Cov@r
The cover for the Snackmaster can be washed in warm soapy water or wiped clean
with a soft cloth or sponge. Wash top after it has been removed from the rest of the
machine. Don't use scouring pads, abrasive cleaners, or sharp utensils. Do not
wash the cover in the dishwasher.

Base Pewer Unit
Caution: Be sure the unit is unplugged before cleaning the base power unit.
Use a damp
cloth or towel to remove dried food particles from the base power unit.
Avoid dripping any liquid into electrical parts. CAUTION: DO NOT IMMERSE IN
WATER. Don't use scouring pads, abrasive cleaners, or sharp utensils. Do NOT
remove the base power unit cover!

Precautiens
Follow these safety rules when dehydrating food:
drying
liquids, sauces, or pur_es, use a Fruit
NESCO _>American Harvest.

• When

Roll

Sheet,

available

from

• When dryingjerky, place a fruit roll sheet on the bottom tray. The Fruit Roll
Sheet will catch drips and make cleaning easier.
• 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 in the
manner
above before using.
Wooden or plastic cutting boards should be thoroughly disinfected.
• Keep foods in the 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 opened
containers
of dried food tightly
sealed
in the refrigerator to maintain freshness
and quality.
• Do not spray vegetable
oil directly onto the surface
of the trays.

Product information _
Tile Snackmaster

FD-60 $nackmaster ®Express

Express dehydrator

Adjustablethermostat

is perfect for amateurs and professional who
want to make their own natural snacks,
including fruit rolls, dried fruits, and
beef jerky. The Snackmaster Express
comes with four trays and is expandable
to 12 trays (with additional Add-ATray _' accessories) for up to 10 sq. feet
of drying space. The quiet 2,100 rpm
motor and 500 watts dries items quickly. The adjustable thermostat (95 ° 155°F) provides the flexibility to dry all
types of fruits, vegetables, herbs, even
cured meat.
tray

Assembling
Your NESCO _ American
$nacRmaster ®Express

Har_est ®

Before using your dehydrator for tile first time, wash tile trays in warm soapy
water. Caution: Do not put top mounted power unit in water. Wipe the top
mounted power unit with a damp cloth.
• Set the base on a sturdy countertop or table.
• Stack trays on base.
• Place the top mounted power unit on the top tray.
• Locate the temperature control knob.
• Plug cord into electrical outlet and you're ready to dehydrate!

..__._---_--

Cover With Top Mounted Power Unit

Clean-A-Screen@(not included with this
model -- may be purchased separately)
Fruit R011Sheet (1 included)

Tray (4 included - can be expanded up to
12 trays)
Base

......RemovableMoistureTray

FD-60 Product Information (continued)

Useand Care
Your dehydrator
trays are easy to clean. Simply soak the trays in warm water with
a mild detergent for several minutes. A soft-bristle
brash will loosen food particles
that resist softening by soaking. Don't clean trays with any metal objects or scouring pads as they tend to damage the surface of the trays. Trays can be washed on
the top rack of your dishwasher
if you remove them before the drying cycle.
Caution:
Remove trays before the beginning
of the drying cycle of your
dishwasher.

Base and Moisture Tray
Tile base and removable moisture tray for tile Snackmaster Express can be washed
in warm soapy water or wiped clean with a soft cloth or sponge. Wash both after
they have been removed from the rest of the machine. Don't use scouring pads,
abrasive cleaners, or sharp utensils. Do not wash the base and removeahle
moisture tray in the dishwasher.

Top Meunted

Pewer Unit

Caution: Be sure the unit is unplugged before cleaning the top mounted power
unit. Use a damp cloth or towel to remove dried food particles from the top
mounted

power

unit

of the

dehydrator.

Avoid

dripping

any

liquid

into

electrical

parts. CAUTION: DO NOT IMMERSEIN WATER.Don't use scouring pads, abrasive cleaners, or sharp utensils. Do NOT disassemble any part of the power unit.

Precautiens
Follow
• When

these
drying

safety

rules

liquids,

when
sauces,

dehydrating
or pur_es,

food:
use

a Fruit

Roll

Sheet,

available

from

NESCO _>American Harvest.
• When dryingjerky, place a fruit roll sheet on the base. The Fruit Roll Sheet will
catch drips and make cleaning easier.
• 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 in the
manner above before using. Wooden or plastic cutting boards should be thoroughly disinfected.
• Keep foods in the 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 opened containers of dried food tightly sealed in the refrigerator to maintain freshness and quality.
• Do not spray vegetable oil directly onto the surface of the trays.

Product information
Tile

GardenmasteF

FD-IOOO/FD-1010Gardenmaster ®

_ dehydrator

is tile

ultimate

garden

people
and

preserver.

who

spices

dry

trays

30 trays
Each

with

tray

you

square

feet

of garden

herbs,

spices,

and

1,000

It also

Switch"

,(95° - 155°F)

Adjustable thermostat

&ssembaing
Before

using

water.

Caution:

power

unit

• Set

the

trays

• Place

the

• Locate
• Plug

your

the
cord

dehydrator
Do

with

base

• Stack

Yeur NESCO

not

a damp

power
on

base

lid on

base

power

the top

electrical

&merican
first

power

time,
unit

square

can

up to 30

dry
items,

fruits,

simultaneously

2,400

for faster

an adjustable
for more

foot

The
rpm

motor

drying.
thermostat

precise

drying.

Haruest ®

wash

the

in water.

trays

Wipe

in warm
the

top

and

soapy
base

cloth.

unit

temperature
into

for the

put

has

watts

On/Off

R
) accessories.

_' accessories!
has

to one

crafts

Add-A-Tray

Gardenmaster

with

Add-A-Tray(

holds

herbs,

The

comes

is expandable

of produce

with

basis.

dehydrator
and

for

flowers,

on a regular

Gardenmaster
four

It is ideal

produce,

a sturdy

countertop

or table.

unit.
tray.

control
outlet

knob
and

and
you're

the

on/off

ready

switch.

to dehydrate!

Clean-A-Screen@ (1 included)
Fruit R0]] Sheet (] included)

up to 30 trays)
Base Power Unit Cover (n0n-rem0vable)

....
_>

G _

Base Power Unit
7

FD-IOOO/FD-1010Product Information (continued)

Do not submerge the cover of the Gardenmaster dehydrator in water. Wipe clean
with a soft cloth or sponge. Don't use scouring pads, abrasive cleaners, or sharp
utensils. Do not wash the cover in the dishwasher.
Base Pewer Unit
Caution: Be sure the unit is unplugged before cleaning the base power unit.
Use a damp cloth or towel to remove dried food particles from the base power unit
of the dehydrator. Avoid dripping any liquid into electrical parts. CAUTION: DO
NOT IMMERSE IN WATER. Don't use scouring pads, abrasive cleaners, or sharp
utensils. Do NOT remove the base power unit cover.

Precautiens
Follow these safety rules when dehydrating food:
drying
liquids, sauces, or pur_es, use a Fruit
NESCO _>American Harvest.

• When

Roll

Sheet,

available

from

• When dryingjerky, place a fruit roll sheet on the base. The Fruit Roll Sheet will
catch drips and make cleaning easier.
• Wash hands thoroughly prior to handling food.
• Clean
all utensils
and containers
with a mild solution
of detergent,
bleach
and
water

before

using.

• Experiment
w_t h d_fferenf dFyklg temperatures,
thicknesses
of produce, pretreatment
versus no pre-treatment
and
different rehydration
methods. You
will determine
what works best for
your particular

after a few hours

and start a new

batch in your second dehydrator
using the remaining
trays.

needs and preferences.

Se_eGting
good
to dFy
Select the best quality produce at the
peak of ripeness and flavor. Wash

• To save nutrients and produce a
quality product, it is necessary to
work fast preparing foods to dry.
When placed in your dehydrator.
they need to dry continuously
at the
recommended
temperatures
and
times. Do not turn off your dehydrator and leave partially dried foods
sitting on the trays. The food may
spoil or develop off flavors.

carefully to remove debris, dust. and
insects. Cut away any bruised or
damaged sections.

Lay food pieces evenly on trays. Don't
overlap food pieces as this will inhibit
drying. As each tray is loaded, place it
on the dehydrator
to begin drying.

• Spread all foods evenly to dry in
single layers. If slices overlap, the
areas that are overlapping
will take
twice as long to dry
.......
9

Drying

Time

to a minimum

Because of the unique design of the
patented Converga-Flow _ system of
your NESC@ '_American HarvesU dehydrator, you'll be surprised at how quickly most foods dry.
Drying

times

the

type

and

evenness

of water
ture

country

greatly

future

from

to another
on the

records
drying

Drying

times

may

area

of the

climactic

to help

you

first

stages

to multiply.

to become

rancid,

developing

off

for drying. Herbs generally dry in an
hour or two. Take care not to load

day to day,
conditions.

trays too heavily
drying time.

predict

for specific

foods.

as this will prolong

the

Dried flowers, herbs and spices used
for potpourri should be dried at temperatures ranging from 90 ° to 100°F (30°
to 40°C.). These low temperatures
maintain aroma and colors.

Temperature

Foods dried in the NESCO<'_
American
Harvest Gardenmaster <_dehydrator generally dry more quickly than in other
models. Fruits, fruit rolls, and vegetables should be dried at 130 ° to 140°F
(55 ° to 60°C). By drying foods in this
temperature range you will minimize
the loss of heat-sensitive vitamins A and

Use these guidelines for the foundation
of your dehydrating techniques. Expand
on them as you gain skill and confidence with experience.

C. Because, all foods sweat when they
first begin to dry, the temperature may
be set higher than 140°F (60°C) during
the first couple of hours of drying. The
actual temperature of the food will
remain 15° to 20°F (6° to 8°C) lower
than the air temperature for the first
couple of hours.
Meats and fish should

the

Herbs and spices are most flavorflfl
when they first open and should be
harvested
while very fresh, before they
begin to blossom. Because the aromatic
oils are very sensitive,
temperatures
should be 90 ° to 100°F (30 ° to 40°C)

dehydra-

from

tend

flavors. The best drying temperature
for them is from 90 ° to 100°F (30 ° to
40°C).

tempera-

times

one

and

tend

model

Harvest®
Drying

during
they

Nuts and seeds are high in oil, and if
higher temperatures
are used, they will

percentage

the

when

thickness

humidity,
and

American

depending

slices,

food,

are using.

vary

depending

of food,

of the

in the

tor you

Keep

vary,

amount

of air, altitude

NESC@'
also

may

and

drying

Testing for Dryness
Food must be carefully monitored near
the end of the dehydration process to
prevent overdrying. Overdried 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 fingers 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.

be dried on the

highest temperature
setting of your
dehydrator.
Since meats and fish do not
contain vitamins A or C, these higher
temperatures
do not affect nutritional
value. These temperatures
also keep
bacteria and other spoilage microorganisms,
common to meats and fish,
10

• Fruit rolls should be leathery
with no sticky spots.
• Jerky should be tough but not brittle.
• Dried fish should be tough. If the fish
is high in fat, it may appear moist due
to the high oil content.
• Vegetables should be tough or crisp.

Plastic freezer bags can be used. Plastic
storage bags not labeled for use in the
freezer generally are not airtight nor
moisture-proof
and should not be used
to store dried foods.
Since most packaging
materials are
transparent,
store packaged dried foods
in a plastic or metal container which
will not allow the light to penetrate.
Do
not store fruits and vegetables together
in the same storage container because
flavor and moisture may transfer.

Packaging
Some pieces
than others
placed

may dry in a shorter
time
and should
be removed
and

in an airtight

allowing

the

in the

rest

container

of the

dehydrator

pieces

until

while
to remain

sufficiently

dry.

Fruit
Package all dried foods promptly to
prevent contamination
by insects and
to prevent stickiness and rehydration
caused by humidity.
Store dried foods
in airtight, moisture proof containers.
Home

vacuum

packaging

devices

Home

be done

in bags

facturers'
home

are

bags,

and
sealed

gasket.

or glass

jars.

designed

airtight.
using

Only

tempered
Other

packaging

glass

Glass

jars

storage

jars

may

are moisture
jars

a lid with

for canning

can

Manu-

for use

vacuum-packaging,

proof
um

vacuum

while

still

Onions and tomatoes are especially
prone to absorb moisture from the air
and should be packaged immediately
after removing from the dehydrator.

ideal for packaging
dried foods.
They
extend
the shelf life of dried foods 3 to
4 times.

rolls are best if removed

warm. Wrap in plastic wrap and place
in airtight moisture-proof
containers
for
storage.

If foods

are insufficiently

exposed

to moisture

ing,

they

and

can

can
even

lose

dried,
from

quality

mold

or are

faulty

packag-

and nutrition,

during

storage.

are vacua rubber

which
should

have

been

be used.

explode

the pressure
of vacuum
packaging.
sure to follow
the manufacturers'

under

All dehydrated

foods

should

with

of the

product,

the

dried,

instructions.

Bag sealers can also be used to package
dehydrated foods. Bag sealers do not
remove air within the package, but the
bags are moisture-proof and airtight.
Squeeze the pouch tightly against the
food to remove as much air as possible
before sealing.

name

and

quantity

labeling

allows

that you
lOSS.

minimize

you

or weight.
to rotate
waste

and

be labeled
date
Clear
foods

nutrient

Sterag÷
The storage area should be cool, dry,
and as dark as possible. The darker and
cooler the storage area, the longer the
dried foods will last with good quality
and nutritive value. For every 18°F
(10°C) drop in storage temperature, the
shelf life of dehydrated foods increases
3 to 4 times.
11

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, fish, and vegetables.

Fruits or vegetables
may also be rehydrated in liquids other than water,
including
fmitjuices,
cider, vegetable
juices, milk, consomme,
etc. Refrigerate
these foods while they are soaking to
reduce any risk of spoilage.

All fruits

Do not add seasonings,
especially
sugar during rehydration
because
slow the rehydration
process.

dried with skins

intact

should

be packaged and frozen for a minimum
of 48 hours to prevent any possibility of
insect infestation.

Cooking
Record

Keeping

dried,

of produce
• Drying

including

before

time,

and

not be plump. Most fruits and vegetables will rehydrate to about 80% of their
fresh state. Consequently
they are a
little more chewy than a fresh or
frozen fruit or vegetable, even when
rehydrated.

weight
after

temperature,

drying
and

humidity
• Packaging:

size

packaging

of containers

materials

• Storage

temperature

• Length

of storage

By labeling
the
keep

track

needed

and

and
avoid

before

use

used

dried,

supply,

with
you
rotate

can

- add

absorb
recipe

water:
cup

for one

cup

• Stewed

fruits

- add

for

the

] additional

water

stand

will

so adjust

by adding

of water

in cooking

liquid,

• Vegetables

dried

food.

2 additional

cups

for each

cup

of fruit,

allow

] hour,

and

simmer

until

use

] additional

tender.

mix-ups.

• Pies

Rehydrating

food

additional

containers

date

of your

Dried

accordingly

storage

contents

and

used
time

Dried Food

After rehydrating
food, cook it as you
would normally. If foods are cooked
before they are flflly rehydrated,
they
will cook in a shriveled state and will

Recording the following information
can be helpflfl in improving your dehydrating techniques
and determining
quantities
of food to dry each season.
• Date dried
• Quantity

salt or
they

or fillings

of water

Dried Food

you

Eat dehydrated
foods dry or rehydrate
for use in recipes. Rehydrate by
placing dried foods in a container
(with
enough water to cover food) and soaking for 30 minutes to 2 hours Boiling
water rehydrates foods more quickly
than cold water or water at room tem-

desire

per

] cup

a thicker

of fruit

less,

cup
if

consistency.

Note: When using fruits in baking or
for ice cream, they may be softened by
covering with boiling water and allowing them to stand for 5 minutes. Drain,
then chop or blend, depending
upon
use.

perature.

the
the

highest
natural
best nutritional

sugar content
value.
For

best quality product,
choose
ripe, unblemished
fruits.

own

and
the

through file trays. Check frequently
near
the end of the drying process and remove
pieces as thev become dry. To peel or not
to peel is a decision only you can make
(if the fruit has been artificially waxed.
it should definitely be peeled to remove

only frestu

Wash
fruit
thoroughly
and
remove
any unperfections.
Remove
skins
(if
desired),
stems, and stones.
Halve or
slice in ¼" to _" circles

or slices

the wax). The skin has nutritional
value.
but skins tend to be very tough when
dried
and fruits
take longer
to dry
with
the
skin
on. Try fruits
both
ways - peeled and not peeled - then
decide for yourself.

(a food

processor or slicer will speed the 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 figs, prunes, grapes,
blueberries,
cranberries,
etc. If you want
to dry these fruits whole, dip into boiling
water for 1 to 2 minutes (the amount of

Pre-treat if desired
into the dehydrator
(57°C).

and place the fruit
to dry at 135°F

Pre-treatment

isn't

fruits.

The

majority

sliced

and

dried.

tend

Oxidation

when

a loss

ing

you

pears,

better

when

appetizing,
higher

less

prior

to drying.

to brown

to reduce

preparation.
holding

Place

solution

and
tast-

apricots

and

pre-treated

fruits

that

solution

from

tends

to be stickier,

during
fruit

than

vary. Experiment
and decide
which one you like best.

juices

reduce
still

browning.

be some

orange,
Ascorbic
your
Follow

containing

as a natural

loss

methods

ascorbic

Although

there
pineapple,

can

also
on

solution.
though

It also
it is

to drying.

will

be used.
from

be used.

the

fruits in a solution of sodium
slows oxidation and reduces

After fruits have been prepared for drying, garnish with spices, gelatin powders
or coconut to give fruits a snappy flavor.
Granola, chopped nuts, poppy seeds,
sesame seeds, or sunflower seeds can
also be sprinkled on fruits. These adhere
best to fresh fruits if the fruits have first

may

of color,

directions

even

respiratory
conditions.
Dissolve 1 tablespoon sodium bisulfite in 1 gallon water.
Soak 5 to 10 minutes. Rinse.

acid

lemon,
or lime juice can
acid mixtures,
available

the

blanching

browning,
as well as the loss of vitamins
A and C. Sodium bisulfite 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

for yourself

pre-treatment

supermarket

prior

the

in a

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

be used

mixture.

an hour.

Soaking
bisulfite

Fruit

juice

syrup 30 to 45 minutes. Drain the fruit,
rinse lightly with cold water, and place
on drying trays.

tend

of ascor-

cut

for more

Use one of the following
pre-treatment.

place

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 the hot

life,

when

keep

sugar

rinsed

are

shelf

browning

Do not

or a honey/fruit

and

be dipped

loss.

They

cut

in a holding

bic acid

A and

and

value

also

Fruit which
has been syrup blanched
is
sweeter
because
it absorbs
some of the

causes

better

a longer

nutritional

can

or ascorbic

SyH@ B_aH@iH_

vitamin

pre-treated.
have

honey

Fruits

juice

5 minutes

This

oxidation,

peaches

trays.

into

Soak

of cut food

is dried,

a superior-quality,
with

are simply

fruits

directly

others.

minimizes

product

Apples,

than

and vitamins

Pre-treatment

for most

mixture.

some

browning

fruit

in flavor

gives

of fruits

causes

surfaces

fruit

acid

necessary
However,

to oxidize

Slice

been dipped in a fruit juice or honey.
Use your imagination for other dips
or sprinkles.

package.

Moisture
will tendto equalize
throughoutacontainer
ofdriedfruitwhenleft
atroomtemperature
forseveral
days.
If

some

the

pieces

are drier

than

process

will

conditioning

moisture
tion

to equalize.

appears

on the

any

others,
allow
condensa-

lid of the

container,

fruits

are insufficiently

dried.

to the

dryer

periodically

and

check

the

Fruit
are

rolls,

known

snack

alike.

It is a chewy

from

pur6ed

dried

and

rolled

Fruit

rolls

are easy

less

Return

also

a favorite

than

as fruit

fruit

fresh

old

made

which

snack

has been
sized

to make

bought

and

product

fruit
into

those

leathers,

for young

pieces.

and

at the

cost

store.

for dryness.
Almost
any fruit will
fruit roll. Most fruits
• Place
the

a cup

of dried

blender

instant

with

shakes

become

powder

for grated

for use

better

ing

glaze

and

than

to make

calling

raisins

bought

slices

until

in blender

and

bananas

of 1/4 cup

dry. For

in recipes

crisp,
use

cinnamon
bananas.

and

of honey
Drain.

variety

to the

glaze

as apples,

are high

Use your

imagination

and

then

dip

fresh

use

slightly

into

fruits

in season.

overripe

fruits,

You can

fruits,

or slightly

would

Some

also

irregularly
bruised

be unsuitable

fruits,

used

with

on trays

such

fruits

for canning

as citrus,

in combination

because

1/8 teaspoon
before

Use

or drying.

for flavor-

mixed

Place
add

such

and fiber and have an excellent
when
dried.
The combinations

which

raisins.

1/4" thick

fruits,

shaped

that

in recipes.

1/4 cup water.
and

slices

in recipes

plump

store

banana

powder

• Slice

grapes

Some

dried.

orange

rind.

• Dehydrate

• Dry

and

others.

are limitless.
have t!!!

slices

when

lemon

with

pectin
texture

for malts,

watermelon

candy-like

• Dehydrate

better

for

sundaes.
and

bined
in

of water

are perfect

and

• Cantaloupe

taste

a cup

slices

applesauce.

• Strawberries

and

apple

make
an excellent
can also be com-

they

very

little

too

runny,

have

other

so much

pulp.

should

with

you

combine

liquid

find

that

it with

sauce or a similar
it more substance.

fruit

When

are not

be
fruits
and

a fruit

apple,

which

apple-

will

give

dipping
fresh

canned

fruits

(either

un-sweetened)
drain
the

the

liquid,

blender.

directly
tiff fruit

be used.

and

pour

Applesauce

from
rolls.

used,

although

runny.

directions

can

available,

sweetened

the

they

for using

fruit

into

can be taken

the container
Frozen
fruits

Simply

or
Simply

for wondercan also be

tend

to be a bit

thaw

and

fresh

fruits.

WFmr_,_iit
WW_eH
WW_eeii_}es

Washfruitsandcutawayanybraised
orspoiledportions.
Pur_efruitin a
blender
untilit isverysmooth.In some
blenders

with

want

to add

start

the

Fruits

some
a little

blending

generally

sweetening,
syrup

(sugar

depending

may

Add

during

high

add

ripe

leather

light

always be stored
or freezer.

for 5 minutes.
and

consistency

a Fruit

preference
tends

Roll sheet

and

rolls should

brand

which

to
on

dry.

dries most evenly.
Leat_e_

2 lbs. apples,

tray and spray lightly with a vegetable
spray to prevent sticking. Pur_e should
be about ]/4 to 3/8" thick and evenly
spread
and dry at 130 ° - 140°F ( 55 °60 °C) 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

¼ cup lemon juice

peeled,

cored

and quartered

cup sugar
1 teaspoon
Simmer
cup

minutes).

Add

sugar

and wrap

sauce,
on

and

on a Fruit
are going
measure

Roll

sheet

to rehydrate
pur_e

in blender

apples.

cinnamon.

when

15-20

Pur_e.

Mix

well,

and

dry.

into

apple-

putting

tray.

cup of leather.

juice

the

1/2

with

(about

lemon
add

To rehydrate,

of fruit

leather should be stored in larger airtight and moisture proof containers.
See Packaging, page 11.

softened

Place

gradually

you

in a saucepan

until

and

pour

wrap.

cinnamon

apples

water

leather while it is still warm, roll, cut
into smaller sized pieces (if desired}

pieces

Pour

Spread home made or store bought
yogurt on a lightly sprayed Fruit Roll
sheet (approximately
1/4" thick.) Dry at
130 ° F (55 ° C) for approximately
12 to
14 hours. Experiment
until you find the

App_esa_ce

wrapped

Pur_e

in blender.

Place a Fruit Roll sheet on dehydrator

Individually

2 cups

honey.

Boyse_,_e_'_'y Lead_e_r
1 quart of boysenberries.
Pur_e boysenberries
in a blender. Strain
through cheesecloth
to remove seeds.
Place on Fruit Roll sheet and dry.

in the refrigerator

in plastic

Add

1/2 cup

quart

storage}.

are used, fruit

heat

smooth

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 sunflower
seeds. When these
garnishes

1/4 cup water
and 1 cup
Simmer
on stove over medium

strawberries

1 or more

for each
on your

to fruit

brittle

cup honey

added
are under

you

or honey.

added

become

sweetening

of pur_e,

2 cups strawberries

Combine
rhubarb.

if fruits

¼ cup water

may

or water

RJ_Hd,adb Lead_e_

1 cup rhubarb

process.

tart,

tablespoons

you

juice

need

but

or particularly
corn

fruits,

S_'awb_'_'y

add 1 cup of water

to each

IF il IFIi £ G ileli es
Expect

a variance

ed by the
as well

size

as other

suggested,
below

in the

use

For

l. Spread

fruits
drying

the

most
space

layers

temperature

different

the

in Drying

pre-treatments

in the

in single

to dry

thickness,

discussed

of the

are general.

needed

fruit

variables
one

specific
experiences
table below.

2. Usual

time

of the load,

drying

provided

unless

under

otherwise

page

Peel,

cut in 3/8"

keep

each

general

6-12

Cherries,
,
Citrus
Fruits

10_18 hrSl'
I
6-12 hrs.

Wash, remove stems and pit I
,

!8726hrs:

Peel, if desired.
Slice 3/8" thick

6-12 hrs.
,

Wash and remove stems.
Dip into boiling water for
1-2 minutes

in the

snacks,

breads

Snacks,

baby

pies,

cobblers

and

food,

granola,

Breads baked goods SnaCks
ice
Cream
yogurt
and muesli
snacks, breads,granola

Remove Stemsand halve

.... Breads, bake d goods
• and snacks

..........

Flavorings when powdered
,

378hrs.'

s!ice 3/81!thick. Dry at ! !0°F

F!gs

own

screen.

Remove dark outer skin,,

Cranberries

of your
guideline

Applesauce,

hrs.

!
Coconut

guidelines

records
time

affect-

itself,

cookies, and banana bread

Dip in boiling water
Drain well. If small, place
on mesh

are

food

noted.

4-10 hrs.

slices

Wash axld remove Sterns.
Dip into boiling water for
t.2 minutes

Canned
Fruit

14. The

times,

or divide lengthwise
Blueberries

times

of the

10. If pre-treatment

on page

rings. Pre- treat

Bananas

Drying

content

135°F (57°C)

Pare, core, cut in 3/8"

Apples

Time,

indicated

accurate

fruits.

moisture

Cakes , cookies i
desserts and grano!a
Breads, baked goods, snacks
ice cream, yogurt and muesli

8_!5 hrs

Ei!!!ngs: cakes, pudd!ngs:
breads and cookies

10-18 hrs.

____

ilii!iliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiili
__________________________________;_______
iiiiiiliilii! ii iiii!iiii!!!ii!i!i.....
Grapes

Leave whole, remove stems

10-36 hrs.

If blanched

6-10 hours

Raisins; use in baked
goods, cereals and snacks

Kiwi

Peel, slice 3/8" to 1/2" thick

5.12 hrs.

Mangos

Remove skin, slice 3/8"
thick from seed

6-16 hrs.

Snacks, cereals and
baked goods

6-16 hrs.

Snacks, desserts and
baked goods

SliCe 1/2, thiCk I
Nectarines

lemons

Quarter or slice 3/8" to
1/2" thick. Pre -treat

Peaches

Peel if desired.
Halve or quarter

6-16 hrs.

cor< and slice
. 3/8,, thick. Pre-treat
Pineapple

Rhubarb
desserts

Snacks, breads, cobblers,
cookies and granola

6i6 hrs.'
.

snackSl breadsl cooMesl
.

Peel, core, slice 3/8" to
1/2" thick

Piurni)prmlei I Ha!ve 0r qUartm"
and remove pit

. Snacks

6-12 hrs.

,
.

8-!6 hrii

Slice in 1" lengths. Steam

fritters and granola
Snacks, baked goods,
baked granola

6-14 hrs.

snackSl _00kiesl mtiffinil
bread and granola
Pies, tarts and other

until slightly tender
!

Strawberries

Halve or slice 1/2" thick
|

6-12 hrsl
|

•

Snacks, cereals, and
baked goods

_ome vegetables are quite good dried,
Others lose their appeal and are better
frozen or fresh. Some vegetables are
far better frozen than dried, if you must

action which will continue during
drying and storage. Water blanching is
not recommended because of the loss of
water soluble vitamins and minerals.

preserve them. 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,

Note: Blanching softens the cell structure, allowing the moisture to escape
more easilv) and also allows vegetables

Packaging and ideal storage conditions
are key elements to producing
dried
vegetables which will taste as good in
December as they did in the sun_ner from

to rehydrate faster. There is no need to
blanch onions, garlic, peppers, and
rnushrooms. Herbs also are not
blanched.

your garden!

Choose fresh, crisp vegetables for a lfigh
quality dehydrated product. Just like
fruits, vegetables should be picked ripe
and dried as soon as possible to minimize nutritional loss.

Use a commercial steamer or a pan with
a tight fitting lid and a steaming rack.
Bring about 1 inch of water to a brisk
boil and drop in sliced vegetables.
Cover. 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.

Wash vegetables thoroughly and remove
any blemishes. Peel. trim, core, and/or
slice vegetables.

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,

Most vegetables must be blanched.
either by steaming over boiling water
or in the microwave to slow the enzyme
19

Tomato slices - use for color and
crunch when crumbled over a tossed

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 half way
through and stir the vegetables to
achieve a more even blanching.

Load

blanched

trays,

making

freely

between

bles,
clump
allow

such

vegetables
sure

that

the

as corn

together,
air to reach

stir

onto
air can

can be powdered and used as instant
soup, sauces and paste.

drying
move

pieces.

For vegeta-

or peas,

that

tend

occasionally

all of the

salad. They rehydrate well in soups,
stews and casseroles. Tomato leathers

Wash

and

Chop

in blender.

Chop

or grind:

4 large

green

3 large

onions

3 large

carrots

2 garlic

pieces.

core

15 lbs.

of ripe

tomatoes.

peppers

cloves

1 jar pimentos

Vegetables are dried until they are crisp,
tough, or brittle. Package immediately
after drying to prevent absorption of
moisture from the air. See Packaging,
page 11 & Storage, page 16.

Mix all ingredients together, then blend
in portions until smooth. Press through
a strainer to remove any pulp.

Carrots - to save time grating, dry carrots for salads, carrot cake or coleslaw.

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 at 140°F until crisp. Powder
in blender.

In a very large kettle (12 qt. or larger)
or 2 smaller kettles (6qts.) bring mixture to a boil over medium heat. Boil

Green pepper, onion, celery, chives,
etc., - chop and dry in a one-day effort
for use instantly all year!

Add different amounts of water
powder mixture to make:
Tomato Paste -

Green beans, wax beans & green peas
- best when used in soups, stews or
casseroles.

to your

1 t. powder and 1 t. water.
Tomato Sauce -

Onion powder - dry the whole vegetable slice until crisp and powder in
the blender or chop in blender for
chopped onions.

1 t. powder and 3 t. water.
Tomato Soup 1 t. powder, 1 t. water and
Tomato Juice -

2 t. cream.

1 t. powder and 1/2 c. water or more.
Adjust amount of water to taste for
soup and juice.

de ses
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 which are listed in Drying Time page 10.
For more accurate times, keep records of your own specific experience
and record
them in the space provided under each general time guideline.
1. Spread vegetables in single layers unless otherwise noted.
2. Usual drying temperature
is 130 ° F to 145°F (55°to 63°C)

Artichoke
Globe

Cut hearts into 1/8" strips,
blanch

Asparagus

Wash

6-12

hrs.

Marinade

or dip

in batter

and fry
I

and

cut

into

3-10

hrsl

, RehYdratel

piecesl Blanch
Beans

Remove

Green/Wax

1" pieces.

Beets

Steam i n erCo0!

ends,

cut

into

6-12

hrs.

Pc{l, Ci!tend s,s!ic e in
3/8" thick or shred, Blanch

67!2 hrs'

Cauliflower

Wash, cut as for serving.
Blanch

6-14 hrs.

Celery

Trim, wash and cut 1/2" Slices,
Blanch in Solution of 1/2 t.
baking
Soda to ! cup water

3-10 hrsl

Husk, remove silk and
blanch. Remove from cob

6-12 hrs.

(

Corn

(

and

casseroles

3 !0hr;i IS0"P itiwi
4-10 hrs.

soups

Wash, cut as for serving.
Blanch

Carr0ts'

Stews,

Blanch

peel. Cut into 1/2" pieces
Broccoli

serve

cream sauce

Soups, quiche or souffles,
cream or cheese sauce
I Sa!ads, S0tlps, Ste_s and
carrot cake
Soups and stews

Soups, stews; powder for celery
,

sa!t

(add equal parts celery and sak)

,
Fritters, soups,
for cornmeal

stews or grind

Eggplant
. and blanch
Garlic

dip in batter

Separate and peel cloves

6-12 hrs.

and fry

Powder %r seasoning

__}_@

Mushrooms*

Clean

with

or cloth.

soft

Don't

D _ _

brush

4-10

hrs.

Rehydrate

I
hrsl

SQUPS,
Powder

wash

and

omelets

meat

or frying

67!2

Shell,

for soups,

dishes,

Rem0ve
skins,
tops, and
root ends! S!!ce 3!811 thick

Peas

....

wash

Onions

Stews and sauces .
for Seasoning
salt

Package

blanch

5-14

hrs.

Soups,

immediately

stews

and

mixed

vegetables
I

peppers
.

Peppers

Rem0ve
stem
cUt into !/2

(hot)

Wash,

slice

remove

& seeds .
Pieces

or cut

seeds

a milder

....

5-12

in half

if you

3-20

hrsl

......

SouPs,
I dishes

hrs.

Soups,

desire

and

stews,
p!zza,
and Seasoning

stews,

meat

pizza,

seasoning

pepper.

I
Potatoes

Use white
slice 3/8"

potatoes,
Peel and
thick.Blanch.

. Rinse

and

dry**

Wash

and

slice

Tomatoes

6-12
|

3/8" circles

or dip

in boiling

loosen

skins,

water

halve

hrsl

Stews;

soups

Soups

and

casseroles

6-12

hrs.

blender

or quarter

paste
roll-up

stews.

and

add

Powder
water

or sauce.***
form

Dry

for pizza

in
for
in

sauce

Zucchini

Squash

Wash,

remove

ends

and

57!0

..... Sli_e 3/8, thick 0r grate I
I
Steam if you p!an to rehydrate

hrs I

Breads;

chips

with

dipl SgupS and gassero!el
(! week she!f !ife)

* Dry at 80°-90°F for 2 to 3 hours then turn temperature up to 120°-125 ° and dry
for remaining time.
**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 20.

You won't have to pay the exorbitant
prices for jerk)' slices or sticks at the
supermarket.
Most lean meats will vield
about 1 pound of jerky for 3 pounds of
fresh meat.

days at 0°F (-18°C) before drying, as a
precautiml
against any diseases the
animal migl it be carrying. Lean ground
meats can also be dried. Add seasonings. Then press or form into strips or
sticks, and place on trays to dr 3

Jerky may be made from a variety of
different meats. When purchasing
meats
for makingjerky,
choose lean meats
with minimal marbling
{fat]. as fat
tends to go rancid during storage. A
lean cut of flank steak or round steak

thin strips 1/4" to 3/8" thick. It is easier
to slice partially frozen meat for jerky.
If meats are cut on the crosswise grain.
jerky is less chewy than if meats are cut

makes

on the length-wise

excellent

Remove

jerky,

Using the NESCO ® American Harvest ®
Jerky Works
kit, you can make delicious jerky from ground meat. It's best
to use ground round or lean (or extra
lean) ground beef. Season with
NESCO®American Harvest ®Jerky
Seasoning Mixes.

all fat from meat and cut into

grain.

Marinate cut meats in store-bought
or
your own recipe marinade
fbr 6 to 8
hours in the refrigerator
before drying.

If you
sure

are using
to include

for each
23

pound

your

own

1/'2 ro

1 teaspoon

of meat.

recipe,

The

salt

be
of salt
slows

surface bacterial growth
initial stages of drying.

during

the

B¢_f J¢_rky MaHnad¢_
Note:

Use this recipe

on beef,

venison

or other game meats.
4 tablespoons
soy sauce
4 tablespoons
Worcestershire
sauce
1 tablespoons
tomato sauce
1 tablespoon
grated ginger root
(optional)

If you are making jerky from a ground
meat, add one package jerky seasoning
mix per pound of ground meat. Mix
well and form strips by using the Jerky
Works TM kit or a cookie press. Place on
trays in your dehydrator
and dry.

_Ateaspoon black pepper
(more pepper for hotter jerky)
1 tablespoon
curry powder (optional)
2 cloves garlic
teaspoon salt
Marinate the meat for 4 to 6 hours,

EASY HOMEMADE JERKY FROM
LEAN GROUND MEAT USING THE
JERKY WORKS" ACCESSORY.

drain.

then

Place on trays to dry.

Dryin 9 Meat
Meats

should

be dried

at 155°F

(68°C).

Depending
on how thick the meat is
cut, how heavily the dryer is loaded,
and the humidity,
it will take from 4 to
15 hours to dry.
Patjerky

with

several

times

oil which
jerky.

clean

paper

as it dries,

accumulates

towels
to remove

the

When

removing

jerky

dryer,

wrap

it in paper

towels

stand

for a couple

packaging.
in the paper
be extended.

Excess
towels

of hours
fat will
and

top
from
and

prior

the
of the
the
let it
to

be absorbed

shelf

life will

Beef jerky that is stored on the shelf will
start to go rancid at room temperature
after 3 or 4 weeks. Refrigerate
or freeze
for longer storage.

Drying
If you

Cooked Meats

are drying

purposes

than

meat

jerky

for other

Choose

fish

it promptly

sandwich
spreads,
or stroganoff,
the
meat should
be tender
and choice.
It

until

you

must

it is fresh

so that

tough

and

chewy

Using

the

remainder

or left-over
precooking

the

meals.

them

to maintain
to use
They

at room
in the

cooked

months

fresh

in the

but

can

be aware

that

fish,

still
the

it.

be sure

previously

it,

ice

that

frozen.

be made

intojerky,

quality

is inferior

Cut cold fish into strips 1/4 to 3/8 inch
thick. Marinate in your own favorite
marinade.

temperature.
or freezer

quality

until

When using your own recipe, be sure
to include at least 11/2 to 2 teaspoons
salt per pound of fresh fish. Salt slows

ready

or camping.
and

tasty

for up

the
the
for
tor

freezer.

but

fish

not

catch

it on

to dehydrate

are purchasing
and

you

and

Lean fish may be used forjerky. You can
dry fat fish,

ready

keep

those

Dry_ng F_sh
also

are

to dry.
and

to fresh.

meats

refrigerator

the best

stay

step

you

Frozen

roast

Dehydrate

for backpacking
will

back-packing,

life of dried

2 to 3 weeks
Store

the

meat.

camping

reconstituted.

saves

for snacks,

shelf

not

of a dinner

leftovers

The

it will

when

steak

as for stew,

fresh

clean

be cooked

such

it will

not

keep

growth of surface bacteria during
initial stages of drying. Marinate
at least 4 to 8 hours in the refrigeraso the fish will absorb the salt

and seasonings.

room temperature more than a week.
Fish jerky should contain about 15%
moisture when it is completely dry. It
will be pliable and tough. If there is any
doubt about the dryness, store in the
refrigerator or freezer to avoid the risk
of spoilage.

Dry fish jerky strips at 130° to 140°F
(55 ° to 60°C) until they feel firm, dry,
and tough but don't crumble. There
should be no moist spots.

Packaging and $terag÷
Follow guidelines for Packaging, page
11 and Storage, page 11. Store dried fish
jerky in the freezer if it is not to be
eaten within 2 to 3 weeks.

Cooked fish may also be dried,
although
it has a different taste than
fishjerky.
It still makes a nice snack.
Rehydrating
cooked fish is not recommended because the resulting product
isn't very good.

Eight ounces of fresh herbs will yield
about one ounce dried.

The flowers of some herbs may be used
for seasoning. They should be harvested
when they first open and while still
very fresh. Seeds. such as caraway or
mustard,
are harvested when they are
fully mature and have changed from

The flowers, seeds, leaves, and stems
of herbs can all be used for seasoning.
Leaves and stems should be gathered
early in the morning before the heat of
the sun dissipates the flavoring oils.

green to brown

or gray.

Pg@ _g_@_
Leaves and stems should be lightly
washed under cold running water to
remove any dust or insects. Remove any
dead or discolored portions.

Leaves should be harvested before the
plant begins to flower and while still
tender. Snip stems at the base. taking
care to leave sufficient foliage for the
plant to continue growing. The new
leaves at the tip of the plant have the
most concentrated flavor,

If flowers are to be used in teas. dry
them whole. Wash and separate petals.
and remove any tough or discolored
parts. When seed pods have dried, their
26

outer covering may be removed. Rub
the seeds between the palms of your
hands while blowing on them to
remove the husks. Place larger seeds on
a Clean-A-Screen
_ sheet. Place smaller

He o},s & S ees
Since

dried

3 to 4 times

herbs

counterparts,

seeds loosely on a Fruit Roll sheet.
Dehydrate until there is no moisture
evident. If seeds are to be used for

taste

should

and

stronger
use

spices
than

The

zest

and

dependent

upon

and

of time

flavor

deteriorates

with

Test_g

Some

herbs,

as mint

Herbs

fe_ ° WW}_'y_ess

are dry

crumble
& break

when

easily.
when

they

snap

& usually

need

drying

after

are removed

seed

their

Stems should
be brittle
bent. Seeds should
be

brittle

the

and

they

when

flavor
dried.

the

rapidly

It may

take

over-

herbs

storage
stored.

such

Their

not

of dried

planting,
dry at room temperature
to maintain
germination
ability.

length

fresh

conservatively.

be subtle

powering.

are usually
their

condition
Sharpness

age.
or basil,
than
nearly

lose

others
an equal

volume
of some dried herbs to replace
the amount
of fresh called for in a

additional
from

recipe.

pods.

To be certain that herbs are sufficiently
dry, place in an airtight container
for
several days. If condensation
appears on
the inside of the container, they need
flJrther drying.

Dark colored jars with airtight lids are
ideal for storing herbs. They don't allow
light in, which tends to fade and weaken herbs. You can use other containers
as long as they exclude air, light and
moisture. Air and light result in flavor
loss; moisture results in caking and
color loss or insect infestation.

As with other dried foods, dried herbs
and seeds should be stored in the
coolest place available, preferably
below
60°F (15°@), to maintain the best flavor.
Do not crash or grind until ready to
use. Crushing
exposes more surfaces
to the air, resulting in flavor loss. With
proper packaging
and good storage
conditions,
dried herbs and spices
should keep well for 6-12 months.
27

Most herbs may be dried in your NESCO ''_American HarvesU dehydrator
right on
the plant stalk or stem. Seeds and leaves are easily stripped from the plant when
dry. Drying temperature
should not exceed 90°-100°F
(35°C). Do not dry herbs
with fruits and vegetables.
Store in glass containers
in a cool, dark place to reduce
flavor loss. Label clearly before storage because they are diffictflt to recognize when
dry. Do not powder leaves tmtil you are ready to use.

Anise

Leaves

Rinse

in cold

water

1-3

hrs.

Soups,

stews,

sauces,

and vegetable
fruit salads
I

Anise

I
Rinse

Basil

in hot

water

Leaves

I
2r5 hrs.

Clip

leaves

inches

3 to 4

from

plant

just

buds

appear

top

1-3

cookies
breads

hrs.

Italian

and

Mediterranean

as first

dishes,

tomato

dishes,

salads,

soups,

poultry

and

meat,
fish,

egg

dishes

C!!p entire plant.
Dip in boiling water,
!

!
Pods

!
Rinse and dice

2:5 hrs,
P0rk, sauerMau t, rye
............ , bread, chees<
vegetables and cookies
5-12 hrs.

Ch0p; rinse in cold
. water
,

,
Cilantro

Cake
. sweet

Chili
Peppers

and

Powder for seasoning

Mild Onion flavor, use
. in moist recipes

Leaves

Clip with stems.
Rinse in cold water

1-3

hrs.

Seeds

C!ip entire p!ant .

275 hr s

Mexican,
Chinese
and
Mediterranean
dishes

I
Coriander

in bo!l>g
:
Cumin

:
Seeds

Sausage,

water
:

Rinse in cold water

pick!ing,

spices, apple and
pear dishes
2-5 hrs.

Curries

and chili

dishes
I

Rinse in co!d water
•.

!:3 hrs.
.'.

Salads, vegetables,
potatoes and fish

Ne_%

DFy_

9 @_deE_es

Fennel

Leaves

Rinse

in cold

water

1-3 hrs.

Salads, soups or stews

Fennel

Seeds

. Rinse

in cold

Water.

2-5 hrs.

Cakes, cookiesl breads

Garlic

Clove

Cut

in half

6-12

hrs.

Salt,

powder,

recipes

lengthwise
5

Ginger

Root

RinSel

................

grate

slice

3/8" or

2=5 hrs.
,

................

..............

Meat,

vegetab!es,

and

dessert

dishes

Ginger

Leaves

Maijoran

Leaves

Rinse

in cold

water

RinSe

in Cold water,

Mint

Mustard

Leaves

1_3 hrs.
!

Rinse

seeds

1-3 hrs.

in cold

water

Rinse in Co!d water

Leaves

!taliam meal
and poultry

"
!
Oregano

Soups

1-3 hrs.

Sauces, mintjelly
lamb dishes.

2-5 hrs,

C0rned beef,
sauerkraut, salad
dressings & cabbage

1-3 hrs.

Italian, Greek,
Mexican

"
!
Rinse in cold water

and

Parsley

Leaves and

RinSe in Cold water'

sterns

Rosemar

Leaves

i23 hrs.
:

Rinse

in cold

water

Rinse

in cold

water

fish, egg
dishes

tomato

dishes

Powder, use leaves
. for flakes

1-3 hrs.

sauces,
poultry, meats, egg
dishes, lamb,
and vegetables
Barbecue

Sage

Leaves

and

sterns

Tarragon

Leaves

poultry, p0rk; tarnb,
veal and fish dishes

Rinse

in cold

water

1-3 hrs.

Sauces,
and

Thyme

Leaves

Rinse

in cold

water

l!3

,
!

hrSl

Meat,

salads,

fish

poultry

fish

and

poultry

beets,
andd
Carrots,
green
Shes'
beans,
Potatoes

Gardenmaster
become

® dehvdrators,

it now

can

fungi, and some varieties of mosses.
the best way to preserve them is to use
a desiccant powder. A desiccant is a
substance which absorbs moisture.

a reality.

Drying
Preserve

Flowers
garden

and natural

It speeds the drying process, especially
when used in a dehydrator,
preserving
the vibrant colors and delicate structure

favorites

for attractive
dried flower arrangements.
Christmas
and holidav decorations.

of the flower. The longer the drying
process, the more colors will [ade.

party favors, place cards and corsages.
Help your children dry specimens
for
their science class.
Many lovely flowers,

foliage,

Using a desiccant in your dehydrator
will allow flowers to dry in a day
instead of a week or two. There are
several brands of flower desiccants

flowering

grasses, seedheads,
cones, and nonflowering plants may be dried simpl)
by placing on drying trays and drying
at 130 ° to 145°F (55 ° to 63°C) until no
moisture is evident. This is wonderful
for those of us who are too busv to
experiment

with other

techniques,

available from craft stores. They may
................................
reused indefinitely.
Silica gel is the
generic name and absorbs up to 50
percent of 'its own weight in moisture.

and

also for the beginner
who has not
attempted
preserving
flowers beiore.
Quite interesting
arrangements
can be
made with these dried materials.
Materials suitable for drying
method are bracts, cultivated

by this
and wild
3O

Dried Appl÷

Wreath

ed. Repeat process with the inside row,
until there are 2 rows of apples side by
side.

Supplies:
Mod Podge

sealer

(available

i......

ft supply

stores)

brush
1500 mgs. vitamin C
(dissolved
or pineapple

in 1 gallon

When apples are glued in place, seal
with Mod Podge on both sides of the
wreath, one side at a time. Add a ribbon
bow and any other decorative touches.

of water or lemon

juice.)

apples

(depending

on the

size

wreath)

hot glue gun & glue sticks
styrofoam wreath
grapevines
straw
cardboard
ribbon
thin wire
baby's breath
cinnamon sticks

Dr ÷d AppI÷ Roses
Supplies:
Pretreatment

solution:

sodium

bisulfite(1 tbl. in 1 gallon water)
red delicious apples
hot glue gun & glue sticks
16 gauge green floral wire
green floral tape
baby's breath
green, silk rose leaves
Mod Podge sealer
small brush

Slice apples into 1/8 inch uniform
slices. A meat slicer, apple slicer, or
potato slicer results in even slices
(do not core apples since the core forms
an attractive star shape when dried).

large square of styrofoam
scissors
dried apples (seeinstructions
forappl......

As you slice each apple, immediately
place slices in a solution of pineapple
or lemon juice and water (50/50 mix)
or vitamin C and water solution. Soak
apples 10 minutes, drain, and place
on trays to dry. Dry at 130°F to 140°F
(55°C to 60°C). They will take 4 to 8
hours to dry.

Slices
Use
ters.
ger,
Glue

must
small

be flexible
slices

Using
roll

the

edge

your
slice

to make

to make
thumb
into

the
and

a tight

th)

roses.

rose

cen-

index

fin-

cylinder.

closed.

Cut apple slices in half for petals of the
rose. Place a thin line of glue along the
cut edge of the slice. Add this slice to
the rose center by pinching the glued
edge into place. Start close to the top of
the center piece working down with
next pieces. Pinch the petal to give it a
puckered effect. Keep adding petals,
slightly over-lapping them, until rose is
symmetrical.

Remove apples when they are leather
like with no pockets of moisture, but
before they become crisp.
Secure a hanging device on the back of
the styrofoam wreath form. Working a
small area at a time from the outside in,
squeeze a line of glue on the outside
edge, place an apple slice, keep repeating, over-lapping the slices slightly for a
more full look.
Continue around the outer half of the

Trim excess apple from bottom of blossom. Place a small ball of hot glue on
the bottom of rose. Place a wire insert
into the bottom of the rosejust

wreath form, until the row is complet31

far

enough
tosecure.
Donotpushthewire
throughthetopoftherose.

satiny

smooth.

minutes
consistency

Trimwiretodesired
length.Pushwire
intostyrofoam
toholdroseupright.
Usingsmallbrash,sealrosewithMod
Podge.

When

silk leaves
Using

dry, add baby's

around

floral

glue

one

of the

rose,

baby's

breath.

around

the

tape,

place

edge.

Starting

press

the

a small

the

way

smooth

edge

tape

to the

The

overlapping

smaller

projects,

the

stem.

recipe

Clay."

Once

texture,

is also

mixed,

and

called

aroma

shaped.

surprised

if everyone

involved

in making

4 cups

a dough
salt

until

dough

it's too

objects

quickly

mix

only

is best

when

hours.

It may

be refrigerated,

used

results

from

refrigerated

so keep
bag.

For

half

a recipe.

in about

four

but

dough

are

"Baker's

items needed

•
•
•
•

paper clips
sharp knife
aluminum
foil
cookie sheet

•
•
•
•
•
•

rolling pin
tooth picks
cup of water
garlic press
cheese grater
flour to keep

to form ornaments:

dough

from sticking

and begs
Do not

in the

Items

family

needed

to decorate

and seal

ornaments:
• acrylic paints
• paint brushes

gets

ornaments!

flour

with

kneading.

out

in a plastic

Dough

Other

1 cup salt
1-1/2 cups water
Use

how

it has a satiny

a delicious

be touched

and
finished

unpredictable.

the apple.

Ornaments

basic

dries

dough

As a final touch, add fragrance to the
rose. Using a toothpick,
lightly touch
the folds of the rose, a small drop at a
time. Don't put oil on the surface of the
rose. Cinnamon
oil is nice. Do not use
candy oil as it discolors

dough

unused

Half way down the stem, add more
baby's breath and wrap it against the
stem. Wrap to the end of the wire, twist
tightly and cut tape.

This

dough
your

to ten

on the

Dough that is insufficiently
kneaded
difficult to form and may fall apart
during drying and baking.

and

tightly

down

D÷ugh

want

five

to appear.

rose.
drop

of the
you

take

depending

at the base

slightly

your

breath

of the

glued

Wrap
stem,

it, working

top

It will

or more,

mixer

in large

or hand
mixer

mix

bowl.

is a good

consistency

it is too

dry, it will

wet,

it will

Creating oraame_lts
Shape objects directly on pieces of aluminum foil. All dough parts must be
joined with water which acts as a glue.
If parts are notjoined
properly, the
dough may separate during baking and
split when cooled. Use water sparingly.
To attach thin pieces of dough, adhere
them firmly by pushing a toothpick
or
paper clip through them in addition to
moistening
them with water.

flour

Add

water
for

crack.

be sticky.

Knead the dough by pressing and turning it with your hands until it becomes
32

Large ornaments should be strengthened with wire. Dough has no strength
and requires support for larger ornaments. If the dough connects in small
pieces (head and neck, arms or legs),
insert toothpicks or wires between parts
to keep the portions from separating
over time.

Liquid shoe polish or leather dye can
also be brushed on lightly during the
first 15 minutes of baking.
Baki_g a_d Drying Do_gh
Dough should be baked for 2 hours
at 300°F (150°C) in your oven. Then
transfer to your dehydrator. Dry at the
highest temperature setting for an additional 4 to 12 hours until completely
dry (until you become more experienced with drying dough-art in your
NESC@' American Harvest® dehydrator, it is wise to place a piece of dough,
the same size as the largest/thickest
piece of your ornament, to use as a test
piece. To test for dryness, break apart
the test piece. It is done when it is completely dry inside).

Make impressions
on dough with a
variety of instruments.
Impressions
hold up best with a stiffer dough. All
kinds of instruments
can be used to
make impressions
to give texture
design to ornaments.

and

Push dough through a garlic press or
grater to make hair and other decorative
effects. Cake decorating tubes with large
nozzles can be used for making designs.
Add extra water to soften dough to a
good consistency.

Remove ornaments when totally dry
and cool prior to applying paint.

Add a hanging device to the top or back
of an ornament, before baking and drying, if it is to be hung.

Pain¢ing dough
Acrylic paints are the most popular and
easily applied. They are available in jars,
spray cans, and tubes. They mix easily
and dry quickly. If you are adding
different colored layers over one
another, use a coat of sealer between
them to prevent them from running
or smearing.

Use Christmas ornament hooks, bent
wire, circles from pop-top drink cans,
or paper clips. Push hanging device into
dough at top center, close to the back
of the piece.
Remember, the final dough shape is
the shape which will be baked. If there
are loose pieces or undesirable marks
in the dough, they will exist in the
finished product.

When painting is complete, dry in your
dehydrator at the highest temperature
setting for 1to 2 hours until thoroughly
dry.

It is extremely important to seal salt
dough ornaments to prevent moisture
from reentering and causing mold and
disintegration.

Before baking, raw dough can be
precolored by adding drops of paste
food coloring, watercolors, inks, and
fabric dyes. Powdered colors should be
mixed with the flour and salt before

There is a wide variety of final coatings
which can be used, but they should be

adding water.
33

transparent
and non penetrating
so
that the surface of your dough-art
is
strengthened
with a hard protective
coating. The best choice is a polyurethane varnish.

The shoe polish or acrylic paint add
whiteness
to the dough. Glycerin
softens the dough to prevent it from
cracking and bubbling.

Remove crusts from bread and tear into
small pieces. Mix all ingredients together and knead until mixture no longer
sticks to your fingers and has a smooth
texture. Kneading usually takes about
10 to 15 minutes. A few drops of glycerin on your fingers keeps the dough
from sticking as you knead it.

Be StlFe to remove your ornaments
from
your dehydrator
and place in a well
ventilated
area (preferably
out-of-doors)
before applying varnish. Careflflly place
objects (on aluminum
foil making sure
that no foil covers the center hole or
outer

ring vents)

in dehydrator

to dry.

CAUTION: Make sure your dehydrator
is placed in a room with adequate
lation or an open window.

Keep in a plastic bag while not working
with the dough to prevent it from drying out. Remove small bits of the dough
at a time, leaving remainder of dough in
the plastic bag. If the dough tends to
dry out, add a little more glue and
reknead.

venti-

Place your ornaments
in your dehydrator. Set at the highest temperature
setting to speed drying. Most varnishes
will dry in an hour or so in your
dehydrator.

Roll thin layers of dough between layers
of waxed paper. This dough is easier to
handle than salt dough and can be used
for more intricate objects.

Repeat the varnishing
process until a
minimum
of 4 complete coats (both
sides of object) have been applied,
allowing ornament
to dry thoroughly
between coats. Again, it is handy to use
your dehydrator
for this process to
speed the drying time.

Br÷ad

and

Dough can be colored by using liquid
or paste food colors, watercolors, or liquid temperas. Do not mix in acrylics
because they dry too fast. Acrylics can
be used to paint the dried objects.
Pieces of the dough can be colored
differently, simply by kneading in the
color to each different piece of dough.
Knead until dough is evenly colored
throughout.

Glu÷

This recipe is a no-bake mixture
particularly
adaptable to making
delicate forms.
It is made with slices of white

that is
small

bread

and

Shape dough on pieces of aluminum
foil and follow directions for shaping
salt dough.

glue, resulting in a pliable mixture that
can be rolled very thin and formed into
fragile ornaments.
3 slices white bread

Dry

3 tbl. white glue
1 tsp. white shoe polish or acrylic
paint
1 tsp. glycerin (available at the drugstore)

the

shaped
highest

recipe

does

oven.

dough

in the

temperature
not

air dried,

need

dehydrator
setting.

to be baked

objects

may

This

take

in the
from

12 to 24 hours. In the dehydrator, they
are usually dry in 6 to 12 hours.

When you have the right blend of color
and fragrance, add fixative, spices, and
oil. Age in a tightly sealed jar for 2 - 6
weeks, shaking occasionally to blend
fragrances.

Paint and seal as directed in the salt
dough recipe.

Package in smaller decorative containers or bags for gifts or personal use.

Home dried potpourri and sachets are
tim and easy to do in your dehydrator.
Take advantage of your flower garden in
the summer by dehydrating petals, for
potpourri, to use the rest of the year.
Combine petals with store-bought
spices, fixatives, and essential oils to
make inexpensive, elegant gifts.

Sweet & Spice Potpo_rri
For a perfect holiday gift, place one cup
of this recipe in a lace bag tied with a
colorflfl ribbon.
1 cup
¼ cup
cup
cup
¼ cup
1 tsp.
2 tsp.
1 tbl.
1 tbl.

Pick flowers when they are about threequarters open - when they are fully
open, they lose fragrance. Gather about
twice the amount you believe you'll
need, since they shrink as they dry.

1 stick

Remove petals from flower heads and
pull herb leaves from their stems.
Spread in a single layer on a Clean-AScreen _'accessory and place in your
dehydrator.

dried rose petals
dried lavender blossoms
dried rosemary
dried chamomile
dried grated
orange peel
powdered
orrisroot
orange-spice
tea
coriander
seed
whole cloves
cinnamon,

crumbled

tsp. ground cloves
¼ tsp. ground nutmeg
2 drops rose oil
1 drop orange oil
1 drop lavender
oil
cup dried bachelor's
petals
(for color)

Set temperature at 90 °- 100°F (35°C).
Dry until brittle-dry, which may take
from 2 to 12 hours, depending upon the
plants, the amount, and the model of
dehydrator you are using.

button

In a large bowl, combine rose petals,
lavender, rosemary, chamomile, and
orange peel. Add orrisroot, tea, and
spices. Add oils, sprinkling lightly over
mixture. Mix in bachelor's button

Store different flowers and herbs separately in covered jars until you're ready
to mix. Keep in a cool place, out of
direct sunlight.

petals. Makes about 2 cups potpourri.
There are numerous ingredients that
produce wonderful smelling potpourri!
Experiment with plants that you have
available or purchase plants from an
herbalist, drug-store, or supermarket.

Experiment with different combinations, mixing small quantities and
recording the results until you come up
with a blend that you like.
To blend ingredients, measure and stir
dried materials into a large bowl.
35

Chunks

of dried

banana

gives this old favorite

2 cups flour
1 teaspoon soda
teaspoon salt
cup chopped dried banana
cup chopped dates
cup chopped pecans
2 tablespoons raw sugar (plain
sugar may be substituted)

¾ cup margarine
or butter
1-_ cups sugar
2 eggs
1 teaspoon
vanilla
1-_ cups mashed ripe banana
(4 to 6 bananas)
cup buttermilk

Preheat
pans

oven
or two

bottoms

to 350°F
medium

and line pans.

and vanilla.

Mash

In a separate
creamed
Fold

inserted

3 small

chunks,

of loaves.

in center

on a cooling
Makes

banana

comes

grease

loaf pans.

bowl.

in separate

combine
alternately

over tops

Generously

x 7-1/2"}

In a large

banana

bowl.

mixture

in dried

sugar

(175°C1.
(3-1/2"

cream
bowl

flour,

soda.

with

1/2 cup

pecans,
clean.

and flour

margarine

with

10 minutes

well

blending

Pour

oven

5"t loaf
paper

with

sugar.

Add to margarine/egg

Stir until

buttermilk,

{3"x

or parchment

or butter

a fork.

and dates.
Cool

3 small

Cut waxed

and salt.

Bake in preheated
out

a new twist,

into

mixed.
just

in pan.

Sprinkle

a wooden

from

loaves.Variation:

Add

dried

pineapple

instead

raw
pick

pan and cool

rack.
or 2 medium

combined.

pans.
until

Remove

mixture.

Add flour

until

prepared

for 45 minutes,

to fit
Add eggs

of dates.

Glamorize

Sunday

2 eggs, separated
2-_ cups buttermilk
cup vegetable
oil
1 _ cups all-purpose
1 _ cup corn meal
Preheat

waffle

In medium
In large

iron.

bowl,

ents

to dry

ingredients,

iron

and bake
hot with

Add finely

stir only
light

jam,

or yogurt.

for breakfast,

1 cup bran
1 cup boiling water
cup margarine
2 cups buttermilk
2 eggs, beaten
1 cup granulated
sugar
cup brown sugar, firmly
2 cups bran

Preheat

oven

to 400°F

with

vegetable

stand.

Add

1/2 cup margarine

sugars

and

additional

flour,

baking

soda,

Combine
should

with

cool.

Makes

Variation:

bran.

Spoon

(205°C)

corn

fruit and

stiff. Set aside.
blended.

meal,

baking

stir. Add liquid

are moist.

Makes

6 nine

Pour

onto

pow-

ingredi-

hot waffle

inch waffles.

and pop the extra

in your children's

hmch

box!

dates, raisins,
pineapple
cup chopped
walnuts
or pecans
¼ cup coarse sugar

Fill 24 muffin

In large

bowl,

In large

bowl,

and stir
prepared

dried
only

fruit

until

you've

for wheat

muffin

water

liners.

over

mixture.

sift together

for 20 to 25 minutes.

1 cup oat bran

with

boiling
water

mufl]n

mufl]ns

pans

pour

to bran/boiling

24 of the best bran
Substitute

flour,

dried

until

oil until

off'.

salt. Add chopped

into

egg white

all-purpose

dry ingredients

goes

or apricots

and vegetable

packed

wet ingredients

be lumpy.

Bake at 400°F

spray.

beat

apple,

2-_ cups all-purpose
flour
Z-_ teaspoons
baking soda
2 teaspoon
salt
1 cup chopped
dried apple,

(205°C).

liners

and

bowl,

chopped

until

indicator

syrup,

Make these

In small
buttermilk,

dry ingredients:

and salt.

until

eggs.

egg yolks,

sift together

soda,

Serve

pineapple

Separate

apple,

2 teaspoons
baking powder
2 teaspoons
baking soda
1 teaspoon
salt
cup finely chopped
dried

flour

beat

der, baking

morning waffles with bits of dried
pineapple,
or apricots.

bran

muffin
and

Stir in buttermilk,

dry ingredients:

let

eggs,

all-purpose

and stir.

dry ingredients

cups.

Sprinkle

Remove

from

are moist.

coarse
pan

sugar

and place

ever tasted!
bran

Spray

1 cup

for an oat taste.

Mixture
on tops.
on rack

Candzes
Fruit
Serve

pieces

dried

(apricots,
3 ounces

cream

¼ cup chopped

Dried

fruits

soften

pit cavity

Garnish

with

cut

softened

slivered

almonds

be pliable.

beat

parsley.

hard.

cream

cheese

piece

of dried

Makes

party.

1/8teaspoon
paprika
cup shredded
Monterey Jack cheese

If too

bowl

and Cheddar

of each

at your

or prunes)

cheese,

In small
Jack

these

in half

pears,

should

Drain.

ka, Monterey
into

fruit,

peaches,

Hors d'oeuvres

and

allow
cheese

to stand
until

chopped

fruit.

appetizers.

in boiling

fluffy.
ahnonds.

water

Stir in sour
Spoon

5 minutes
cream,

1 teaspoon

paprifilling

Dried Apple Pastry
This

is an elegant

5 to 6 cups dried apples
2 cups boiling water
2-_ cups cake or pastry
1 teaspoon
salt
1 cup plus 2 tablespoons
or butter
1 egg yolk + almost
1 cup crushed
bran

dessert

or tasty

Squares
breakfast

pastry.

cup sugar
teaspoon
ground
ginger
teaspoon
cinnamon
1 egg white, stiffly beaten
1 cup sifted powdered
sugar
teaspoon
vanilla

flour
margarine

_ cup milk
flakes

Preheat oven to 400°F (205°C). Place dehydrated apples in large bowl. Cover with
2 cups boiling water. Let stand until pastry is finished. In large bowl, stir flour and salt
together. Cut in butter with pastry blender until crumbly, Beat egg yolk lightly with
fork in measuring cup. Add enough milk to egg yolk to make _ cup. Stir milk into
flour mixture. Mix with fork to blend, stirring until mixture holds together and clings
to side of bowl. Divide dough into two parts. On heavily floured surface, roll half of
dough to line a 10" x 15" jelly roll pan. As you are rolling dough, roll it up on the pin
and sprinkle flour underneath to keep dough from sticking. Roll dough onto pin.
Unroll dough onto pan, pressing lightly to form bottom crust. Sprinkle bottom with
Grape Nuts Flakes".In large bowl, combine drained rehydrated apples, sugar, ginger,
and cinnamon. Stir to mix. Spread apple mixture over bottom crest. Roll out remaining
half of dough and place on top. Pinch edges of dough together to seal. Crimp edges.
Beat egg white until stiff. Brush over top crust. Bake 50 to 60 minutes or until golden
brown. Combine powdered sugar, vanilla, and water to make a smooth frosting.
Let pastry cool slightly, then frost while crest is still warm.
Cut into

squares.

Makes

15 three

inch

squares.

Fruit Carmel Corn
A new twist on an old favorite...
1 cup butter or margarine
2 cups brown sugar
cup light corn syrup
6 cups popped popcorn
2 cups finely chopped dried fruit
(pineapple,

apples,

raisins,

prunes,

1 teaspoon
teaspoon
1 teaspoon

salt
baking
vanilla

soda

etc.)

Melt butter or margarine in large heavy-bottom pot. Stir in brown sugar, syrup, and
salt. Bring to a boil, stirring constantly. Boil for 5 minutes without stirring. Remove
from heat and stir in soda and vanilla. It foams. Pour over popped corn and mix well.
Pour into a shallow 11" x 14" baking pan. Bake in a 250°F (129°C) degree oven
for 1 hour, stirring every 20 minutes. During last 5 minutes, stir in finely chopped
dried fruit. Remove from oven, cool, and break apart.
Makes 7 cups caramel corn.
39

Apricot

Cream

Strawberry
can

Cheese

preserves

be substituted

for the

and

apricots.

large

oven
bowl,

mixture

to 350°F

resembles

mixture,

well.

combine

cream

spoon

preserves

bowl,

combine

batter

cheese,

Reserve

baking

over

1 cup reserved

is deep

golden

spring

a pastry

blender,

salt, sour

1 cup butter
1 cup brown

Pour

minutes

over

or until

form

In a
until

To remaining

of pan.

batter

cream

crumb

In small

in pan.
cheese

almonds.

cream

pan.

cut in butter

1 egg, and almond

sides

and sliced

cheese

extract.
bowl,

Careflflly

filling.

Sprinkle
filling

In small
over

top.

is set and

sides of pan. Serve in wedges warm or cool.

cup

keep
or

well

in an airtight

sugar

teaspoons

2 cups

1 teaspoon
Preheat
In large
soda,

bowl,

and

blended.

minutes

(175°C).

sugar

until

sift together
d W mixture.
Shape

or until
3 dozen

dough

barely

In large

bowl,

cream

flufl'y. Add 2 eggs,
dry ingredients:

salt. Add chopped

Add to above

oats

powder

to 350°F

and white

of weeks.

2-_ cups old fashioned

flour

baking

oven

sugar,

vanilla

all-purpose

for a couple

1 teaspoon
baking soda
teaspoon
salt
1-_ cups chopped
dried apricots,
peaches, pears, pineapple,
cherries, or other dried fruit

margarine

sugar

granulated

container

2 eggs

Makes

apricots

mixture

mixture.

cream,

2 inches

Classic Oatmeal

until

apricot
preserves
chopped
dried apricots
slivered almonds

a l0 inch

Using

1 egg.

dried

crumb

sugar

16 pieces.

These

1-_

or apple.

brown.

Cool 15 minutes. Remove
Refi'igerate leftovers.
Makes

and
and

chopped

350°F(175°C) for 45 to 50

Bake at

pineapple

1 cup crumb

soda,

bottom

¼ cup sugar,

and finely

and flour

_ cup sugar.

crumbs.

powder,

Spread

Grease

and

coarse

add baking

Blend

crust

flour

Or try

¼ cup
1 egg
cup
1 cup
cup

(175°C).

combine

Cake

strawberries

1 teaspoon
almond
extract
8 ounces cream cheese

2-¼ cups all-purpose
flour
cup brown sugar, packed
cup butter
¼ teaspoon
baking powder
¼ teaspoon
baking soda
¼ teaspoon
salt
¾ cup sour cream
1 egg

Preheat

Coffee

dried

fl'uit

Combine
into

golden

butter

and stir.
balls.

cookies.
4O

flour,

vanilla
baking

In dry blender,

dry ingredients
Remove

or margarine,

1-h teaspoon

all-purpose

1-¼ inch
brown.

and

with

Flatten
and cool

creamed

on cookie
on rack.

brown
and

mix well.

powder,

blend

oats until

ingredients
sheet.

baking
fine.
and mix

Bake 7 to 8

Crispy Pinwheels
Dates,

apricots,

Dried
1/zcup
1/zcup
1/zcup
1 egg

other

dried

fruits

can be used

Fruit Filling (see below)*
butter or margarine
brown sugar, packed
granulated sugar

Prepare

dried

brown

and

sugar

fruit

bine

flour,

half.

Generously

floured

filling.

baking

soda
flour

waxed

paper

sugar.

and

vanilla
2 cups all-purpose
¼ teaspoon baking
¼ teaspoon salt

bowl,

cream

butter

Add egg and vanilla.

salt. Add to creamed

a large

sheet

to a 12"x9"

delicious

1 teaspoon

In a medium

and granulated

to fill these

of waxed

rectangle.

mixture

paper.
Spread

well.

and

Roll out
with

extract
flour
soda

or margarine

Beat

cooled

with

In a large

mix
each

cookies.

well.

bowl,

half of dough

filling.

com-

Cut dough
Starting

on
with

longer edge, roll up tightly
Refrigerate
4 hours.
Preheat

to make a 12 inch long roll. Wrap roll in waxed paper.
oven to 375°F
(190°C).
Grease cookie sheets. Cut chilled

roll into

_/4inch

in preheated

Remove

and

Makes

about

slices.

Bake

cool on cooling

oven

6 to 8 minutes

Dried
1-_ cups finely

chopped

Fruit

in cookies

saucepan,

dried figs,

combine

thickened,

20 to 25 minutes,

lemon

and

Makes
Note:

1-3/4

nuts,

cups

dried

teaspoon grated lemon
cup water
cup chopped nuts,
cup sugar (if desired)

fruit,

stirring

if desired.

water,

When

or pineapple

juice

substitute

orange

or triple

this

recipe

Cook

over
add

low heat

lemon

until

juice,

for the water

when

making

apricot

Yogurt Ice.Cream
and

freeze

1 cup plain or flavored yogurt
cup dried strawberries*
Mix together
strawberries
it thickens.
Remove
fl'om
two

sugar.

thickened,

Cool.

Strawberry

*Almost

and

frequently.

peel

filling

Double

Makes

pastries.

filling.

For extra zest,

or pineapple

are golden.

Filling
and

dates and raisins, pineapple,
apricots, or prunes
1 teaspoon lemon juice

peel

edges

80 cookies.

Try this

In a medium

until

rack.

2 tablespoons

and sugar. Add
fi'eezer and stir.

to yogurt.
Freeze
Return to fi'eezer

servings.

any dried

fruit or combination

in your

can be used.
41

ice cream

maker.

sugar

yogurt
in a container
until solid.

until

These tornatoes taste better than the expensive
"sun dried" ones at the supermarket,
White

1 cup extra light olive oil
1 lb. dried tomato slices
Dip

dried

tomato

oil. Store
The

slices

in vinegar.

at a cool temperature

oil solidifies

at refrigerator

Shake

1 month

off excess.
before

temperatures,

use.
but

wine

Pack

vinegar

in ajar

Refrigerate

quickly

and cover
for up to

liquifies

at room

with

olive

6 months.
teinperature.

Makes 1 pint.
CAUTION:

Do not add fresh garlic or fresh herbs to oil packed tomatoes. The US

Department of Agriculture cautions against this because garlic and herbs are low-acid foods
which create a low-acid, anaerobic environment when placed in oil. This could result in the
perfect breeding ground for botulism,

Use this on your favorite

pasta

dish.

cup dry white wine
teaspoon
salt
teaspoon
pepper
8 (dry) ounces spaghetti,

1 cup chopped onion
1 cup chopped celery
1 cup diced carrot
3 cloves garlic, minced
2 (28 ounce) cans whole tomatoes
1 pint Dried Tomatoes In Olive Oil

cooked

In heavy pan. saut6 onion,
celery, carrot, and garlic in 1 tablespoon
olive oil from
dried tomatoes.
Stir in whole tomatoes,
dried tomatoes
in olive oil, _ hire wine, salt,
and pepper.
cy, stirring
Makes

Cook.

uncovered,

occasionally.

4 servings.

Serve

over
over

low to medium
cooked

heat

and drained
42

1 hour

or to desired

spaghetti

or linguini.

consisten-

Store in freezer

to maintain

4 quarts ripe tomatoes
1 teaspoon
oregano
cup chopped carrots
¼ teaspoon
garlic powder

the best flavor.

cup chopped onions
cup chopped celery
2 tablespoons
basil leaves
1 teaspoon
salt

Cook all ingredients over low heat until vegetables are tender. Strain through a sieve,
and simmer the puree until thick. Spread on Fruit Roll sheets or spread on trays lined
with plastic wrap (be sure not to cover the center hole or the side vent hole on the
outer edge of the dehydrator trays). Dry at 115°F (38°C) for 10-12 hours or until
moisture has been removed. Roll up like scrolls in fresh plastic wrap and store in
airtight containers for rehydrating later as tomato paste.

Great in turkey
2 tablespoons
dried parsley
teaspoon
dried sage
2 teaspoons
dried chervil
2 1 _ lb. loaves bread, cubed
1 teaspoon

dried

or chicken.
cup butter
1 teaspoon
dried savory
¼ cup each dried onion,
teaspoon
dried thyme

celery

marjoram

Mix all ingredients, plus juice from roasting pan or other liquid, to moisten. Bake
covered for 1 hour in 325 ° oven.
Makes about 2 quarts.

Zesty for any salad!
Dehydrate
the following
V2 cup onions
_/2cup carrots
_/2cup tomatoes
_/2cup peppers

vegetables:

After they are dry and crisp,
chop them into pieces in the blender
and add the following:
Vz cup bacon bits
¼ cup roasted sunflower
seeds
¼ cup soy nuts

Mix thoroughly and sprinkle on salads. Add salad dressing and toss. Keep unused
portion in the refl'igerator in an airtight container to preserve crunchiness.
Use

1 teaspoon

per serving.

Add to your favorite Me×ican 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)*

tablespoon

ground

2 teaspoons

1
1

ground

teaspoon

garlic

Allow

and

in an airtight

*Dry

peppers

side

will

seeds.

Whirl

pods

in a blender

until

and whirl

briefly.

ingredients

finely

ground.

container.

retain

skin

and

Add remaining

according

a dehydrator

stored

stems

to settle.

Store

the seeds

allspice
powder

discard

powder

halves,

cumin

onion powder
ground oregano
ground cloves
ground coriander

salt

teaspoon

Remove

1 teaspoon
1 teaspoon
teaspoon
1 teaspoon

to Drying

their

down.

Hotness

decrease

in airtight

Guidelines

original

color
and

the hotness.

and

flavor
Make

in the vegetable
flavor.

They

will vary
sure

that

section.

may either

with

the

peppers

chilies

Peppers

dried

be dried

whole

used.

Removing

are completely

dry and

containers.

Makes 1/2 cup.

This

3 cups

cold

(can

cups

1 cup
cup
1 cup

celery,
onion,
green

cooked,

turkey,

cooked

small

finely

chopped

finely

chopped

pepper,

(_ cup dried

In a large

brown

rice

¼ cup dried tomato flakes
1 can water chestnuts,
drained
and sliced

shrimp

Tangy
cup

white)

diced

chicken

main dish salad is perfect
for hmch
or a light supper.
Serve with a whole
wheat
roll and fresh fruit.

cooked

use

bowl,

finely

Dressing
(see below)
slivered almonds,
chopped

chopped

& rehydrated)

gently

mix

together

rice,

turkey,

celery,

onion,

green

peppeL

tomato

flakes, sliced water chestnuts,
and tangy
and chill for 3 to 4 hours.
Toast almonds

dressing.
Add salt and pepper
to taste, cover
in a 300°F (150°C)
oven, stirring
occasionally,

until

on top

golden,

about

10 minutes.

Sprinkle

Makes about 6 servings.

of salad

before

serving.

or in

cup mayonnaise
¼ cup lemon juice
1 tablespoon
prepared
¼ teaspoon
dried garlic
1 teaspoon lemon rind
fresh) or _-1 teaspoon
1 tablespoon
prepared

2 tablespoons
dried parsley
(or ¼ cup chopped fresh)
mustard
powder
(grated
dried
horseradish

cup sliced green onions
1 jar pimientos
(2 ounce)

Blend mayonnaise, lemon juice, mustard, dried garlic powder, lemon rind, horseradish,
and parsley in a blender. Remove and stir in sliced green onions and pimientos.

This soup cooks

in your thermos

and is ready to eat by hmch

1,6cup dried vegetable
flakes
(ally combination of tomatoes, peas,

¼ teaspoon
dried sweet basil
pinch garlic powder
pinch onion powder
salt and pepper
to taste
2 cups boiling hot chicken
or
beef broth

onions, broccoli, zucchini, celery, carrots)

1 tablespoon
1 tablespoon

bulgur wheat
small pasta
(spaghetti, linguini, etc.), broken

¼ teaspoon
Place
flaked

dried parsley

the dried

of small

peas.

vegetables
Measure

vegetables

Yield:

over

in a dry blender
_ cup.

in a pint

salt and pepper.
and pour

time.

thermos.

Add bulgur

wheat

dry ingredients.

and whirl

Save remaining

Add parsley,
and

Quickly

until

vegetables
basil,

pasta

to thermos.

cover

thermos

the size

of flakes

for another
garlic

powder,

Bring
and close

broth

are the size

day. Place
onion

_ cup

powder,

to a rolling

boil

securely.

2 cups.

Great
1 cup whole
1 cup sharp
(the ready

for after school

kernel or creamed corn
cheddar cheese, grated

grated

cheese

mtmchies.

1/8teaspoon
cayenne pepper
1/8teaspoon
chili powder
Salt to taste

is not as satisfactory)

cup red or green peppers, diced
1 tablespoon
onion, chopped

In a blender or food processor, blend together all ingredients at high speed.
Spread mixture thinly onto Fruit Roll sheets. Dry at 130°F (55°C) for approximately 10
hours or tmtil dry on one side. Lift entire corn ring off of the Fruit Roll sheet, turn
over and dry for two hours longer or tmtil crisp. Break into pieces.

Most

often

served

as a breakfast

ingredient

in desserts,

food,
cookies,

5 cups rolled oats
cup

brown

sugar

cup

wheat

germ

cup

dried

cup

sesame

firmly

it can

also

be a snack

or main

or an

dishes.

1 cup pecans or almonds
cup salad oil
1 teaspoon vanilla
cup margarine,
melted
1 teaspoon
cinnamon

packed

apple, chopped
honey

chopped

seeds

1 cup raisins
cup

date

crystals

Mix together
ingredients
sheet.

very

well

so that

to wet ingredients

Dry at 145 ° until

crunchy.

These

all ingredients
makes

Crumble

and

nutritious

are distributed

a crunchier

bars

store

together.
Cut into
melted

Put

onto

small

squares

chocolate,

Makes 24

thoroughly.
Fruit
yogurt

coating,

Adding

onto

dry

a Fruit

Roll

container.

energy

snacks.

Mix in:
¾ cup unsweetened
teaspoon almond
cup honey wheat
1 cup carob chips

More juice

Roll sheet.
and place

high

evenly.
Spread

in an airtight

are great

Grind together:
cup carob chips
1 cup slivered almonds
4 cups dried fruit (pliable)
(apple, raisin, date, pear, peach,
apricot, pineapple)
Mix all ingredients

granola.

Dry

may be needed

at 140°F

(60°C)

on unlined

tray

or carob

to make

to finish
candy

to allow

pineapple
extract
germ

mixture

for approximately
drying.

May

juice

to stick
14 hours.

be coated

with

bars.

squares.

Seal in a small plastic bag to carry along on hikes.
6 cups ready-to-eat
cereal flakes
1 cup raisins or chopped nuts
1 cup brown sugar

cup margarine,
melted
1 cup dry roasted nuts
1 6oz. pkg. butterscotch
chips

Mix all ingredients together with hands until completely mixed. Spread onto Fruit Roll
sheet. Dry until crisp at 140°F (60°C).

NESCO '' American

HarvesU

Add-A-Trays _' allow you to expand
dehydrator
to meet your needs.

your

LT-2W (Set of 2): For use on FD-40,
FD-50, FD-50T and FD-60. FD-40 is
expandable to 8 trays. Other models are
expandable to 12 trays.
TR-2 (Set of 2): For use on FD-1000 and
FD- 1010. Expandable to 30 trays.

CJean.A°$creens
®
NESCO" American HarvesU Clean-AScreens _'are ideal for drying spices and
herbs. Flexes for easy removal of sticky
fruits such as pineapple.
LM-2-6 (Set of 2): For use on FD-40, FD50, FD-50T and FD-60.
MS-2-6 (Set of 2): For use on FD-1000
and FD-1010.

Fruit RoJ! Sheets
NESCO" American HarvesU Fruit Roll
Sheets feature an exclusive "no spill" lip
that allows you to dry liquids and semiliquids. Ideal for making fruit rolls.
LSS-2-6 (Set of 2): For use on FD-40,
FD-50, FD-50T and FD-60.
SLD-2-6 (Set of 2): For use on FD-1000
and FD-1010.

Accessories(continued)

Jerky Making

Kits

NESCO" American Harvest _'_
Jerky Kits
are the fast and easy way to make delicious jerky at a fraction of the cost of
store bought jerky. Jerky gun with three
attachments included with each kit.
BJW-I: Jerky Works
spice packs)

Kit (Includes

BJW-10: Beef Jerky Factory
(Includes 10 spice packs)

Plus

Jerky Spices
NESCO": American HarvesU Jerky Spice
is an easy way to make delicious jerky.
Available in three packs:
BJ-2:2 Pack Original Spice
BJ-6:6 Pack Original Spice
BJV-6:6 Pack Variety Spice
(Original, Cajun, Pepperoni)

Now to Dry Foods
by Deanna DeLeng
Deanna Delong's How to Dry Foods is
one of the most comprehensive books on
drying foods on the market today. Book
is 160 pages and includes 174 photos.

HP-9: How to Dry Foods
If you are unable to locate NESC@' American HarvesU accessories,
please contact our Customer Satisfaction Department at 1-800-288-4545.

Index
Accessories
Breakfast

...............................................................

47-48

Recipes

Awesolne Bran Muffins .........................................................
Banana Bread .................................................................
Waft]es ......................................................................

37
36
37

Cookies
Classic Oatmeal Cookies

........................................................

Crispy Pinwheels
.............................................................
Dried Fruit Filling ............................................................

Condiments,

Dressing,

Stuffing,

Sauces,

41
41

Salads,

Soups

All Purpose Tolnato Sauce .......................................................
Cheesy Corn Chips ............................................................
Dried Tolnatoes in Olive Oil ....................................................
Dried Tolnato Spaghetti Sauce ....................................................
Energy Bars ..................................................................
Energy Nibbles ...............................................................
Fruit Caramel Corn ............................................................
Fruit Rolls ................................................................
Harvest Granola ...............................................................

& Snacks
20
45
42
42
46
46
39
15-16
46

Herb Stuffing ................................................................
Homemade Chili Powder ........................................................
Salad Crunchies ...............................................................

43
44
43

Savory Rice Salad ..............................................................
Tangy Dressing ...............................................................
Tomato Paste .................................................................

44
45
20

Tolnato Paste Suprelne ..........................................................
Tolnato Soup .................................................................

43
20

Vegetable Soup ................................................................

Cooking Dried Food .......................................................

Crafts
Bread and Glue Ornaments

....................................................

Dough Ornaments
..........................................................
Dried Apple Roses .............................................................

34-35
32-34
31

Dried Apple Wreath ............................................................
Duing Flowers ...............................................................
Potpourri ....................................................................

31
30
35

Sweet & Spice Potpourri

........................................................

Desserts
Apricot Cream Cheese Coffee Cake

...............................................

Dried Apple Past U Squares ......................................................
Dried Fruit Filling .............................................................
Fruit Hors d'oeuvres ...........................................................

39
41
38

Strawber U Yogurt Ice-Cream

Drying Temperatures

.....................................................

......................................................

Drying Time ................................................................

10
10

Index (continued)
Fruits
Conditioning

.................................................................

Fruit Duing Guidelines ......................................................
Fruit Rolls .................................................................
Garnishes ....................................................................
Hints & Suggestions ...........................................................
Preparation ..................................................................
Pre-Treatment ................................................................
Selection ....................................................................
General

Drying

Guidelines

................................................

17-18
15-16
14
15
13
14
13
9

Herbs
Herb Drying Guidelines ......................................................
Gathering Herbs ..............................................................
Packaging ...................................................................
Preparation ..................................................................
Storage ......................................................................
%sting fbr Duness ............................................................
Using Dried Herbs .............................................................

28-29
26
27
26
27
27
27

Jerky
Meat Jerky

...................................................................

2 3-2 5

Beef"Jerky Marinade ............................................................
Cooked Meats ................................................................

24
25

Duing Meat .................................................................
Preparation ................................................................
Selection ....................................................................

24
23-24
23

Storage ......................................................................
Fish Jerky
Duing Fish ..................................................................
Selection ....................................................................

Preparation ..................................................................
Storage ......................................................................

25
25

Labeling .....................................................................

Loading Trays ...............................................................

Packaging

...................................................................

Record Keeping ............................................................

Rehydrating

.................................................

Selecting Foods to Dry .....................................................

Dried Foods

Storage
Testing

......................................................................
for Dryness

........................................................

Vegetables
Blanching

....................................................................

Dwing ......................................................................

Hints & Suggestions

Preparation
Selection

...........................................................

..................................................................

....................................................................

Tolnato Juice

.................................................................

Vegetable Duing

Guidelines

..................................................

21-22

ONE YEAR LIMITED WARRANTY
This appliance is warranted for one year from date of original purchase
against defects in material and workmanship.
This warranty does not
cover transportation
damage, misuse, accident or similar incident. This
warranty gives you specific legal rights and you may have other rights
which vary from state to state.
Your new food dehydrator
comes equipped
with numerous
safety
features. Any attempt to interfere with the operation
of these safety
features makes this warranty null and void. In the event we receive a
dehydrator for service that has been tampered with, we reserve the right
to restore it to its original state and charge for the repair.
Defective products may be returned, postage prepaid, with a description
of the defect to: The Metal Ware Corporation,
1700 Monroe Street, Two
Rivers, Wisconsin 54241, for no-charge repair or replacement
at our
option.
Service and genuine NESCO@ American Harvest@ replacement
parts
may be obtained fi'om the NESCO@ FACTORY SERVICE DEPARTMENT.
For service
ordering
ber

in warranty,
new parts,

of the product,

make
which

follow
sure

instructions
that you

is fbund

set forth
always

on the bottom

mention

in warranty,
the model

of the base

power

When
numunit

on the FD-40, FD-50, FD-50T, FD-1000 and FD-1010, and bottom of
the top-mounted
power unit on the FD-60.

About Your Warranty and Service Satisfaction
One

simple

step

sets

you

Mail in your warranty
number
now!
Your

serial

number

base

power

unit

power
We

enter

your
our

unit

this

800

speeds

dehydrator

the

FD-50

number

into

free

our

food

model

customer

satisfaction:

dehydrator's

number

FD-1010,

and

our

specifically

toll

to complete

file your

exclusive

are located

and

the

registration

on the

bottom

of the

bottom

of the

top-mounted

FD-60.

the

machine

road

and

and
on

on the

card

line,

your

database.

its individual

registration

assistance

registers

code.
number

your
Should

helps

warranty
you

and

call

us identify

identifies

in for help
your

machine

and

to you.

Five Easy Steps to Satisfaction
Should

you

have

a problem

with

your

food

dehydrator,

please

refer

to these

steps

for help:
1. Call

us on

our

toll

free

1-800-288-4545,

number,

and tell

us about

your

prob-

lem.

2. If

we instruct

ment,

the

to send

(this

number

repair).

Pack

your

damage

your

Write
address
Attach

a letter
and
the

package

in shipping
and

explaining
a copy

sealed

for the

our

careflflly

address

the

of the

receiving

carton

covered

bill

containing

of the food

to expedite

by the

Rivers,

your

damage

because

warranty.

number

on the

the

following:

Include

or replace-

an authorization

to prevent

carton.
your

name,

of sale.
the

dehydrator

letter
and

inside
ship

The Metal
Ware Corporation
1700 Monroe
Street
Two

for repair

give you

department

authorization
problem.

appliance
will

in a sturdy
is not

original

envelope
value

of your

representative

notifies
unit

caused
name,

us all or part

Satisfaction

number

any

you

Customer

54241

1-800-288-4545
WWW.nesco.com
52

the

carton.

prepaid

to:

Insure

the

1-800-288-4545
www.nesco.com

Source Exif Data:

File Type                       : PDF
File Type Extension             : pdf
MIME Type                       : application/pdf
PDF Version                     : 1.2
Linearized                      : No
Page Count                      : 54
Page Layout                     : SinglePage
Page Mode                       : UseNone
Producer                        : Goby Monitor Application version 4, 0, 0, 13
Create Date                     : Fri Apr 10 08:44:05 2009
Author                          : 
Title                           : 
Subject                         :

EXIF Metadata provided by EXIF.tools

Harvest Maid FD 1000 User Manual DEHYDRATOR Manuals And Guides L0903749

HARVESTMAID Dehydrator Manual L0903749 HARVESTMAID Dehydrator Owner's Manual, HARVESTMAID Dehydrator installation guides

Navigation menu

Versions of this User Manual:

Views

Navigation