Dehydrator Manual - Nesco/American Harvest

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Thank you for choosing a Nesco®/
American Harvest® dehydrator. We
have been developing and producing
dehydrators that provide the best drying
technology for over three decades. Drying
food is inexpensive and one of the least timeconsuming of all food preserving methods. Dehydrating is
superior to canning, as the high temperatures needed to
process canned foods can destroy much of the original
food value, especially vitamin C, thiamin and riboflavin.
Today, you can enjoy the advantages of preparing dried
food in the convenience of your own kitchen.
Nesco®/American Harvest® dehydrators are designed
with a patented Fan Flow™ Radial Air™ technology which
generates fast, even drying with great results in less time.
There is no need to rotate the trays. Solid plastic Fruit
Roll Sheets may be placed on the tray surface to dry
semi-liquids, such as applesauce, without stopping air
flow. Flexible Clean-A-Screens® are ideal for easy
removal of sticky fruits (bananas, pineapples, etc.), as
well as drying spices, nuts and herbs. Easy to operate,
easy to clean…perfect for the experienced user as
well as the beginner.
Your Nesco®/American Harvest® dehydrator will provide
both satisfying and incredibly nourishing food anytime…
at home, at school, at work, at play. Be adventurous,
experiment, and then enjoy the “fruits” of your labor!
Recipes &
& jerky maker
Customer Satisfaction is our Goal
Table of Contents
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . .3
Dehydrator Use and Care . . . . . . . . . . . . . . . . . . . . . .4
General Drying Guidelines . . . . . . . . . . . . . . . . . . . . . .5
Selecting Foods To Dry . . . . . . . . . . . . . . . . . . . . . . . .5
Drying Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Pretreating Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Drying Fruit Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Selection & Preparation . . . . . . . . . . . . . . . . . . . . . .9
Drying & Storage . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Fruit Roll Recipes . . . . . . . . . . . . . . . . . . . . . . . . . .10
Fruit Drying Guidelines . . . . . . . . . . . . . . . . . . . .11-12
Drying Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Selection & Preparation . . . . . . . . . . . . . . . . . . . . .13
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Vegetable Drying Guidelines . . . . . . . . . . . . . . . .15-16
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-21
Drying Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Selection & Preparation . . . . . . . . . . . . . . . . . . . . .22
Drying & Storage . . . . . . . . . . . . . . . . . . . . . . . . . .22
Jerky Works™ Spice Kit . . . . . . . . . . . . . . . . . . . .23
Storing Your Dried Foods . . . . . . . . . . . . . . . . . . . . .24
Rehydrating Dried Food . . . . . . . . . . . . . . . . . . . . . .25
Drying Crafts . . . . . . . . . . . . . . . . . . . . . . . . . . . .26-30
Warranty and Service Satisfaction . . . . . . . . . . . . . .31
One Year Limited Warranty . . . . . . . . . . . . . . . . . . . .32
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
The Metal Ware Corporation
1700 Monroe Street
P.O. Box 237
Two Rivers, WI 54241-0237
Para descargar una version espanola de este manual, visite
Pour telecharger une version francaise de ce manuel, visitez
Part Number 300-01450
This product is covered by one or more of the following patents: U.S. 4,190,965; 5,420,393;
5,423,249; Australia D102489; other patents pending. © 2007 The Metal Ware Corp. All Rights
Reserved, including the right of reproduction in whole or part. Printed in the U.S.A.
Important Safeguards
This product is designed for household use only
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces.
3. To protect against electrical hazards, do not immerse blower or any
part of the dehydrator cord or plug, in water or other liquid.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and before cleaning. Allow
the unit to cool before putting on and taking off parts.
6. Do not operate any appliance with a damaged cord or plug, or after
the appliance malfunctions, or has been damaged in any manner.
7. The use of accessory attachments, not recommended by the
appliance manufacturer, may cause hazards.
8. Sharp utensils should not be used inside the dehydrator.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not use outdoors.
11. Do not place on or near a hot gas or electrical burner, or in heated oven.
12. Do not use this appliance for other than its intended use.
NOTE: This appliance has a polarized plug (one blade is wider than the other).
As a safety feature, this plug will fit in a polarized outlet only one way. If the
plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact
a qualified electrician. Do not attempt to defeat this safety feature.
Short Cord Instructions — a short power supply cord is provided to reduce the
risk resulting from becoming entangled in or tripping over a longer cord.
Extension cords may be used if care is exercised in their use. If an extension
cord is used, the marked electrical rating of the cord should be at least as
great as the electrical rating of the appliance. The longer cord should be
arranged so that it will not drape over the table top or counter where it can be
pulled on by children or tripped over unintentionally.
Dehydrator Use & Care
Before using your dehydrator for the first time, wash the trays and top cover in
warm, soapy water, or in the dishwasher on the top rack (remove before drying
cycle). Caution: Do not put the power unit/blower in water or in the dishwasher.
Wipe with a damp cloth.
• Set base tray on a sturdy countertop or table, away from sinks or any source of water.
• Stack additional trays on base tray. Your dehydrator requires a minimum of 5 trays
to operate properly, the base tray is included as one of your 5 trays. (You may expand
your dehydrator to 7 total trays with the use of Add-A-Tray® accessories)
• Place top cover on top tray, insert blower into trays and rotate to lock in place.
• Plug cord into an electrical outlet, switch power to ON and you’re ready to dehydrate!
Trays and Top Cover
Your dehydrator trays and top cover are easy to clean. Simply soak in warm water with a mild
detergent for several minutes. A soft bristle brush will loosen food particles that resist softening by
soaking. Do not clean with any metal objects or scouring pads, as they tend to damage the surface.
Trays and top cover can be washed on top rack of dishwasher, but remove before drying cycle.
It is important that the air vents on blower remain clean and unobstructed. UNPLUG BLOWER
BEFORE CLEANING. Use a damp cloth or towel to remove dried food particles from blower.
Do not use scouring pads, abrasive cleaners or sharp utensils. Avoid dripping any liquid into
electrical parts. Do not operate blower alone, or use in any capacity other than the intended
When drying meat and dairy products, blot frequently with a paper towel to
absorb excess oils.
Follow these safety rules when dehydrating foods:
Wash hands thoroughly prior to handling food.
Clean all utensils and containers with a mild solution of detergent, bleach, and water before using.
Make sure all counter surfaces and cutting boards are thoroughly cleaned.
Keep foods in refrigerator before preparing for drying. Store dried foods in refrigerator or freezer.
After opening sealed containers of dried food, use food as soon as possible.
Store unused portions of dried food, tightly sealed, in refrigerator to maintain freshness and quality.
Do not dehydrate foods that have been prepared with or marinated in alcohol.
Trays are only intended to be used with your Nesco®/American Harvest® Food Dehydrator.
Do not use in a conventional oven or with any other appliance.
• Do not spray vegetable oil directly onto surface of trays.
General Drying Guidelines
There are no absolutes and quite a few variables in food dehydration. The only way to
become proficient is to dry, dry, and dry some more! Certain varieties of produce, the
humidity in the air, and even methods of food handling make a difference in the drying time
and quality of dried product.
• Experiment with different thicknesses of produce, pretreatment
versus no pretreatment, and different rehydration methods.
You will determine what works best for your particular needs
and preferences.
• To save nutrients and produce a quality product, it is necessary to
work fast in preparing foods to dry. Once placed in the dehydrator,
foods need to dry continuously for the recommended time. Do not
turn off the dehydrator and leave partially dried foods sitting on the
trays, as they may spoil or develop “off” flavors.
• Spread all foods evenly to dry in single layers. If slices overlap, the
areas that are overlapping will take twice as long to dry.
• Do not add fresh produce to a partially dried batch. It will slow the
rate of drying for both products. It is possible however, to combine
partially dried foods onto fewer trays.
• Many people have more than one Nesco®/American Harvest® dehydrator.
If you have two, it’s easy to combine a load from both dehydrators after
a few hours and start a new batch in your second dehydrator using
the remaining trays.
Selecting Foods To Dry
Select the best quality produce at the peak of ripeness and flavor. Wash carefully to
remove debris, dust and insects. Cut away any bruised or damaged sections.
All dehydrated foods should be labeled with the name of the product, date dried and
quantity or weight. Clear labeling allows you to rotate foods to minimize waste
and nutrient loss.
The storage area should be cool, dry, and as dark as possible. The darker and cooler the
storage area, the longer the dehydrated foods will last with good quality and nutritional
value. For every 18°F (10°C) drop in storage temperature, the shelf life of dehydrated foods
increases three to four times. The ideal storage temperature for dehydrated food is 60°F
(15°C) to below freezing. The ideal storage place is your freezer or refrigerator, particularly
for storing low-acid foods such as meats, fish, and vegetables.
All fruits dried with skins intact should be packaged and frozen for a minimum of 48 hours to
prevent any possibility of insect infestation. Onions and tomatoes are especially prone to
absorbing moisture from the air and should be packaged immediately after removing
from the dehydrator.
Record Keeping
Recording the following information can be helpful in improving your dehydrating techniques
and determining quantities of food to dry each season.
• Date dried.
• Quantity dried, including weight of produce before and after drying.
• Drying time.
• Packaging: size of containers and packaging materials used.
• Storage temperature.
• Length of storage time before use.
By labeling storage containers with the contents and date dried, you can keep track of
your supply, rotate as needed, and avoid mix-ups.
Note: For best operation, always use at least 4 trays when drying in your dehydrator.
Drying Time
Drying times may vary, depending on the type and amount of food, thickness and evenness
of the slices, percentage of water in the food, humidity, temperature of the air and the altitude.
Drying times may also vary greatly from one area of the country to another and from day-to-day,
depending on the climatic conditions. Record keeping helps you predict future drying times
for specific foods.
Testing For Dryness
Food must be carefully monitored near the end of the dehydration process
to prevent over-drying. Over-dried foods lose quality in texture, nutrition and
taste. To test for dryness, remove a piece of food, allow it to cool, and feel
with your 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.
• Fruit roll-ups 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.
Drying Fruit
Fruits are ideal to dry because they have a naturally high sugar content. They are high in
acid (and consequently less prone to spoilage and microorganisms), and taste delicious!
Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices
than you may find in the supermarket. Fruits picked at their prime have the highest natural
sugar content and the best nutritional value. For the best quality product, choose only fresh,
ripe, unblemished fruits.
Wash fruit thoroughly and remove any imperfections. Remove skins (if desired), stems,
and stones. Halve or slice in 1⁄4" to 1⁄2" circles or slices (a food processor or slicer will
speed slicing and ensure more uniform slices, which will allow fruits to dry at the same rate.)
Some fruits have a natural protective wax coating such as figs, prunes, grapes, blueberries,
cranberries, etc. If you want to dry these fruits whole, dip into boiling water for 1 to 2 minutes
(amount of time needed depends on thickness and toughness of skin) to speed dehydration.
This makes skin more porous by removing the natural wax coating and thereby speeds up
drying time. This process is called checking. Small lines appear on fruit skin allowing moisture
to escape but may be too fine to be visible.
Many fruits can be dried in halves with pits removed. If they are dried with the skins on,
be sure to place skin-side down to prevent fruit juice and pulp from dripping down through
trays. Check frequently near end of drying process and remove pieces as they become dry.
To peel or not to peel is a decision only you can make (if the fruit has been artificially waxed,
it should definitely be peeled to remove wax). The skin has nutritional value, but skins tend
to be very tough when dried and fruits take longer to dry with skin on. Try fruits both ways –
peeled and not peeled – then decide for yourself. Pre-treat if desired and place fruit into
preheated dehydrator to dry.
Should I Pre-Treat?
Pre-treatment isn't necessary for most fruits. The majority of fruits are simply sliced and
dried. However, some fruits tend to oxidize more than others. Oxidation causes browning
of cut food surfaces when fruit is dried. This causes a loss in flavor and vitamins A and C.
Pre-treatment minimizes oxidation, and gives you a superior-quality, better tasting product
with less vitamin loss.
Apples, pears, peaches and apricots are better when pre-treated. They are more appetizing,
have a longer shelf life, and higher nutritional value when pre-treated prior to drying. Place cut
fruits, that tend to brown, in a holding solution of ascorbic acid or pineapple juice to reduce
browning during preparation. Do not keep cut fruit in a holding solution for more than an hour.
Pre-treatments can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching,
steaming, to sulfating. The results of each of these methods also vary. Experiment and decide
for yourself which one you like best.
Use one of the following methods of pretreatment
Natural Pre-Treatment
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce
browning. Although there will still be some loss of color, pineapple, orange, lemon, or lime juice
can be used. Ascorbic acid mixtures, available from your supermarket can also be used. Follow
the directions on the package. Slice fruit directly into juice or ascorbic acid mixture. Soak 5
minutes and place on trays. Fruits can also be dipped in honey or a honey/fruit juice mixture.
Syrup Blanching
Fruit which has been syrup blanched is sweeter because it absorbs some of the sugar from
the blanching solution. It also tends to be stickier, even though it is rinsed prior to drying.
Prepare a sugar syrup by mixing 1 cup sugar, 1 cup white corn syrup, and 2 cups water. Boil
and add prepared fruit. Simmer for 10 minutes over low heat. Remove and allow to stand in
hot syrup 30 to 45 minutes. Drain fruit, rinse lightly with cold water, and place on drying trays.
Soaking fruits in a solution of sodium bisulfite slows oxidation and reduces 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 respiratory conditions. Dissolve 1 tablespoon sodium bisulfite in 1 gallon
water. Soak 5 to 10 minutes. Rinse.
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 been dipped in a fruit juice or honey. Use your imagination for other dips or sprinkles.
Moisture will tend to equalize throughout a container of dried fruit when left at room
temperature for several days. If some pieces are drier than others, the conditioning process
will allow the moisture to equalize. If any condensation appears on the lid of the container,
fruits are insufficiently dried. Return to the dryer and check periodically for dryness.
Drying Fruit Rolls
Fruit rolls, also known as fruit leathers, are a favorite snack for young and old alike. They are
a chewy fruit product made from puréed fresh fruit which has been dried and rolled into
snack sized pieces. Fruit rolls are easy to make and cost less than those bought at the store.
Almost any fruit will make an excellent fruit roll. Most fruits can also be combined with others.
Some fruits, such as apples, are high in pectin and fiber and have an excellent texture when
dried. The combinations are limitless. Use your imagination and have fun! Use fresh fruits in
season. You can also use slightly overripe fruits, irregularly shaped fruits, or slightly bruised
fruits which would be unsuitable for canning or drying.
Some fruits, such as citrus, should be used in combination with other fruits because they
have so much liquid and very little pulp. If you find that a fruit is too runny, combine it with
apple, applesauce or a similar fruit which will give it more substance. When fresh fruits are
not available, canned fruits (either sweetened or un-sweetened) can be used. Simply drain
the liquid, and pour the fruit into the blender. Applesauce can be taken directly from the
container for wonderful fruit rolls. Frozen fruits can also be used, although they tend to
be a bit more runny. Simply thaw and follow directions for using fresh fruits.
Wash fruits and cut away any bruised or spoiled portions. Purée fruit in a blender until it is
very smooth. In some blenders with some fruits, you may want to add a little juice or water to
start the blending process. Fruits generally need no added sweetening, but if fruits are under
ripe or particularly tart, you may add light corn syrup or honey. Add 1 or more tablespoons
sweetening for each quart of purée, depending on your preference (sugar added to fruit roll
tends to become brittle during storage).
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 are used, fruit rolls should always be stored in the refrigerator or freezer.
Drying & Storage
Place a Fruit Roll Sheet on dehydrator tray and wipe lightly with a vegetable oil to prevent
sticking. Purée should be about 1⁄4" to 3⁄8" thick and evenly spread and dried until fruit feels
leather-like and is pliable, approximately 4 to 8 hours. There should be no sticky spots on top
or underneath the fruit. Remove the leather while it is still warm, roll, cut into smaller sized
pieces (if desired) and wrap in plastic wrap. Individually wrapped pieces of fruit roll should be
stored in larger airtight and moisture proof containers.
1 cup rhubarb
2 cups strawberries
1⁄4 cup water
1⁄2 cup honey
Combine 1⁄4 cup water and 1 cup rhubarb. Simmer on stove over medium high heat for
5 minutes. Add 2 cups strawberries and 1⁄2 cup honey. Purée to smooth consistency in
blender. Pour on a Fruit Roll Sheet and dry.
1 quart of boysenberries.
Purée boysenberries in a blender. Strain through cheesecloth to remove seeds.
Place on Fruit Roll Sheet and dry.
Spread homemade or store-bought yogurt (approximately 1⁄4" thick) on a lightly oiled Fruit
Roll Sheet. Dry approximately 12 to 14 hours. Experiment until you find the brand which
dries most evenly.
2 lbs. apples, peeled, cored and quartered
1⁄2 cup sugar
1⁄4 cup lemon juice
1 teaspoon cinnamon
Simmer apples in a saucepan with 1⁄2 cup water until softened (about 15-20 minutes). Place
lemon juice in blender and gradually add apples. Purée. Add sugar and cinnamon. Mix well,
pour on a Fruit Roll Sheet and dry. If you are going to rehydrate into applesauce, measure
purée when putting it on tray.
To rehydrate, add 1 cup of water to each cup of fruit roll.
Fruit Drying Guidelines
Expect a variance in time needed to dry different fruits. Drying times are affected by
size of load, fruit thickness, moisture content of the food itself, as well as other variables
discussed in Drying Time. If pre-treatment is suggested, use one of the pre-treatments,
indicated on page 8. The guidelines below are general. For most accurate drying times,
keep records of your own specific experiences in space provided under each average
time guideline in table below.
Spread fruits in single layers unless otherwise noted.
Drying Time
Pare, core, cut in 3/8"
Pre- treat
6-12 hrs.
Applesauce, pies,
cobblers, rings, snacks,
breads and cookies
Cut in half, remove
pit and cut in
quarters. Pre-treat
12-16 hrs.
Desserts, muesli, meat
dishes, pies and sauces
Peel, cut in 3/8" slices
or divide lengthwise
12-16 hrs.
Snacks, baby food,
granola, cookies, and
banana bread
Wash and remove
stems. Dip in boiling
water until skins crack.
12-16 hrs.
Breads, baked goods,
snacks, ice cream, yogurt
Drain well. If small,
place on mesh screen.
10-14 hrs.
Snacks, breads, granola
Wash, remove stems
and pit
20-26 hrs.
Breads, baked goods
and snacks
Peel, if desired.
Slice 3/8" thick
12-16 hrs.
Flavorings when
Wash and remove
stems. Dip in boiling
water until skins crack.
14-22 hrs.
Breads, baked goods,
snacks ice cream, yogurt
Remove dark outer
skin, slice 3/8" thick.
6-10 hrs.
Cakes, cookies,
desserts and granola
Remove stems and
8-15 hrs
Fillings, cakes,
breads and cookies
Fruit Drying Guidelines (continued)
Drying Time
Leave whole, remove
10-32 hrs.
Raisins; use in baked
goods, cereals and
Peel, slice 3/8" to
1/2" thick
13-17 hrs.
Remove skin, slice
3/8" thick from seed
10-18 hrs.
Snacks, cereals and
baked goods
Remove skin and
seeds.Slice 1/2" thick
12-16 hrs.
Quarter or slice 3/8"
to 1/2" thick.
6-16 hrs.
Snacks, desserts and
baked goods
Slice 1/4" thick
6-14 hrs.
Crafts, snacks, baking
Peel if desired.
Halve or quarter.
14-18 hrs.
Snacks, breads,
cobblers, cookies and
Peel, core, and slice
3/8" thick. Pre-treat
12-16 hrs.
Snacks, breads,
cookies, fritters and
Peel, core, slice 3/8"
to 1/2" thick
12-20 hrs.
Snacks, baked goods,
baked granola
Halve or quarter
and remove pit
12-20 hrs.
Snacks, cookies,
muffins, bread and
Slice in 1" lengths.
Steam until slightly
12-16 hrs.
Pies, tarts and other
Halve or slice
1/2" thick
10-14 hrs.
Snacks, cereals, and
baked goods
* Times may vary depending on the wattage of the dehydrator.
Drying Vegetables
Some vegetables are quite good dried. Others lose their appeal and are better frozen or fresh.
Vegetables have a low acid and sugar content that makes them more subject to spoilage,
and tend to have a far shorter shelf life than dried fruits. Packaging and ideal storage
conditions are key elements to producing dried vegetables which will taste as good in
December as they did in the summer from your garden!
Choose fresh, crisp vegetables for a high quality dehydrated product. Just like fruits,
vegetables should be picked ripe and dried as soon as possible to minimize nutritional loss.
Wash vegetables thoroughly and remove any blemishes. Peel, trim, core, and/or
slice vegetables.
Most vegetables must be blanched, either by steaming over boiling water or in the microwave
to slow the enzyme action which will continue during drying and storage. Water blanching is
not recommended because of the loss of water soluble vitamins and minerals.
Note: Blanching softens the cell structure, allowing the moisture to escape more easily and
also allows vegetables to rehydrate faster. There is no need to blanch onions, garlic, peppers,
and mushrooms. Herbs also are not blanched.
Steam Blanching
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 and steam until vegetables
are heated completely through, but not cooked. This is usually about 1⁄3 of the time required
to cook the vegetable. Vegetables should still be crunchy. Drain in steamer rack and place
immediately on dryer trays.
Microwave Blanching
A microwave is ideal for blanching vegetables. Prepare them in the same manner as for
steam blanching. Place them in a microwave-safe dish, cover, and cook on high for about
1⁄2 of the time required to completely cook the fresh vegetable. Depending on the age and
design of your microwave, you may want to stop the cooking halfway through and stir the
vegetables to achieve a more even blanching.
Load blanched vegetables onto drying trays, making sure that air can move freely between
the pieces. For vegetables that tend to clump together, such as corn or peas, stir occasionally
to allow air to reach all of the pieces. Vegetables are dried until they are crisp, tough, or brittle.
Package immediately after drying to prevent absorption of moisture from the air.
Hints and Suggestions
to save time grating, dry carrots for salads, carrot cake or coleslaw.
chop and dry in a one-day effort for use instantly all year!
best when used in soups, stews or casseroles.
dry the whole vegetable slice until crisp, then either powder or chop in blender.
use for color and crunch when crumbled over a tossed salad. They rehydrate well
in soups, stews and casseroles. Tomato leathers can be powdered and used as
instant soup, sauces and paste.
Wash and core 15 lbs. of ripe tomatoes. Chop in blender. Chop or grind:
4 large green peppers
2 garlic cloves
3 large onions
1 jar pimentos
3 large carrots
Mix all ingredients together, then blend in portions until smooth. Press through a strainer to
remove any pulp. In a very large kettle (12 qt. or larger) or 2 smaller kettles (6 qts.) bring
mixture to a boil over medium heat. Boil gently, uncovered for about 5 hours. Stir often to
prevent scorching. Mixture should be thick enough to mound on a spoon. Ladle onto
5 Fruit Roll sheets and dry until crisp. Powder in blender.
Add different amounts of water to your powder mixture to make:
Tomato Paste – 1 t. powder and 1 t. water.
Tomato Sauce – l t. powder and 3 t. water.
Tomato Soup – 1 t. powder, 1 t. water and 2 t. cream.
Tomato Juice – 1 t. powder and 1/2 c. water or more.
Adjust amount of water to taste for soup and juice.
Vegetable Drying Guidelines
Vegetables will also vary in their drying times. Blanching decreases drying times, but
not all vegetables are blanched. Again, the average drying times below are general and
depend on different variables. For more accurate times, keep records of your own specific
experience and record them in the space provided under each general time guideline.
Spread vegetables in single layers unless otherwise noted.
Drying Time
Cut hearts into 1/8"
strips. Blanch.
8-14 hrs.
Marinade or dip in batter
and fry
Wash and cut into 1"
pieces. Blanch.
8-12 hrs.
Rehydrate, serve in
cream sauce
Remove ends, cut into
1" pieces. Blanch.
10-14 hrs.
Stews, soups and
Steam until tender.
Cool and peel.
Cut into 1/2" pieces
8-10 hrs.
Soups and stews
Wash, cut as for serving.
4-10 hrs.
Soups, quiche or souffles,
cream or cheese sauce
Peel, cut ends, slice in
3/8" thick or shred.
8-12 hrs.
Salads, soups, stews and
carrot cake
Wash, cut as for serving.
18-24 hrs.
Soups and stews
Trim, wash and cut
1/2" slices. Blanch in
solution of 1/2 t baking
soda to 1 cup water.
6-10 hrs.
Soups, stews, powder for
celery salt (add equal parts
celery and salt)
Husk, remove silk and
blanch. Remove from cob
10-14 hrs.
Fritters, soups, stews or
grind for cornmeal
Peel, slice 1/4" thick.
8-14 hrs.
Cream sauces, casseroles,
dip in batter and fry
* Times may vary depending on the wattage of the dehydrator.
Vegetable Drying Guidelines (continued)
Drying Time
Separate and peel cloves
14-18 hrs.
Powder for seasoning
Remove skins, tops,
and root ends.
Slice 3/8" thick
9-13 hrs.
Soups, stews and sauces.
Powder for seasoning salt
Package immediately
Shell, wash and blanch
10-14 hrs.
Soups, stews and mixed
Remove stem & seeds.
Cut into 1/2" pieces
14-18 hrs.
Soups, stews, pizza, meat
dishes and seasoning
Peppers (hot) Wash, slice or cut in
half. Remove seeds if
you desire a milder
14-18 hrs.
Soups, stews, pizza,
and seasoning
Use white potatoes.
Peel and slice 3/8"
thick. Blanch.
Rinse and dry*
6-10 hrs.
Stews, soups and
Wash and slice 3/8"
circles or dip in
boiling water to loosen
skins, halve or quarter
10-14 hrs.
Soups and stews. Powder
in blender and add water
for paste or sauce.**
Dry in roll-up form for
pizza sauce
Zucchini or
Wash, remove ends
and slice 3/8" thick or
grate. Steam if you
plan to rehydrate
8-12 hrs.
Breads, chips with
dip, soups and casserole.
(1 week shelf life)
Blanch for 5 minutes or until translucent. If not steamed long
enough, they will turn black during drying and storage.
For information on rehydrating tomato powder and uses,
see page 14.
Chunks of dried bananas, nuts, and dates
Serve these savory Hors d'Oeuvres
make this a delightful breakfast bread.
at your next party.
3/4 cup margarine or butter
24 pieces halved dried fruit
2 cups flour
1-1/2 cups sugar
(apricots, peaches, pears, or prunes)
1/8 teaspoon paprika
1 teaspoon baking soda
1/3 cup shredded Monterey Jack cheese
2 eggs
3 ounces cream cheese, softened
1/2 teaspoon salt
1/3 cup shredded sharp Cheddar cheese
1 teaspoon vanilla
3 Tablespoons plain yogurt
1-1/2 cups mashed ripe banana
1/4 cup chopped slivered almonds
(4 to 6 medium size)
1/2 cup chopped dried banana
Dried fruits should be pliable. If too hard,
1/2 cup chopped pecans
allow to stand in boiling water 5 minutes to
1/2 cup buttermilk
soften. Drain. In small bowl, beat cream
1/2 cup chopped dates
cheese until fluffy. Stir in sour cream,
2 Tablespoons brown sugar
paprika, Monterey Jack and Cheddar cheese
and chopped almonds. Spoon 1 teaspoon
Preheat oven to 350°F (175°C). Generously
grease and flour 3 small (3" x 5") loaf pans or
two medium (3-1/2" x 7-1/2") loaf pans. Cut
waxed or parchment paper to fit bottoms
and line pans. In a large bowl, cream
margarine or butter with sugar. Add eggs
and vanilla. Mash bananas in separate bowl
with a fork. Add to margarine/egg mixture. In
a separate bowl, combine flour, soda, and
salt. Stir until well mixed. Add flour to
creamed mixture alternately with 1/2 cup
buttermilk, blending just until combined. Fold
in dried banana chunks, pecans, and dates.
Pour into prepared pans. Sprinkle brown
sugar over tops of loaves. Bake in preheated
oven about 45 minutes, until a wooden pick
inserted in center comes out clean. Cool 10
minutes in pan. Remove from pan and cool
on a cooling rack. Makes 3 small or 2
medium loaves.
filling into pit cavity of each piece of dried
fruit. Garnish with parsley.
Makes 24 appetizers.
Variation: Add dried pineapple
instead of dates
Make these for breakfast, and pop the
Add to your favorite Mexican recipe or use in
extra in your children's lunch box!
ground meat for tacos.
1 cup bran
3 ounces dried chilies (mild peppers such
2-1/2 cups all-purpose flour
as Anaheim, or a combination of mild and
1 cup boiling water
hot peppers)
2-1/2 teaspoons baking soda
1 Tablespoon ground cumin
1/2 cup margarine
2 teaspoons salt
1/2 teaspoon salt
1 teaspoon ground allspice
2 cups buttermilk
1 teaspoon garlic powder
1 cup chopped dried apple, dates, raisins
1 teaspoon onion powder
or pineapple
1 teaspoon ground oregano
2 eggs, beaten
1/2 teaspoon ground cloves
1 cup granulated sugar
1 teaspoon ground coriander
1/2 cup chopped walnuts or pecans
1/2 cup brown sugar, firmly packed
Peppers dried in a dehydrator retain their
2 cups bran
original color and flavor. They may either be
1/4 cup sugar
dried whole or in halves, skin side down.
Hotness and flavor will vary with the chilies
Preheat oven to 400°F (205°C). Fill 24 muffin
used. Removing the seeds will decrease the
pans with muffin liners. Wipe muffin liners
hotness. Make sure that peppers are
with vegetable oil. In large bowl, pour boiling
completely dry and stored in airtight
water over 1 cup bran and let stand. Add 1/2
containers. Remove and discard stems and
cup margarine to bran/boiling water mixture.
seeds. Whirl pods in a blender until finely
Stir in buttermilk, eggs, white and brown
ground. Allow powder to settle. Add
sugars and bran. In large bowl, sift together
remaining ingredients and whirl briefly. Store
dry ingredients: all-purpose flour, baking
in an airtight container. Makes 1/2 cup.
soda, and salt. Add chopped dried fruit and
stir. Combine with wet ingredients and stir
only until dry ingredients are moist. Mixture
should be lumpy. Spoon into prepared muffin
cups. Sprinkle sugar on tops. Bake at 400°F
(205°C) for 20 to 25 minutes. Remove from
pan and place on rack to cool. Makes 24 of
the best bran muffins you've ever tasted!
Variation: Substitute 1 cup oat bran for
wheat bran for an oat taste.
olive oil, minced garlic, basil and oregano.
This soup cooks in your thermos and is
Close jar with a canning lid and keep
ready to eat by lunch time.
refrigerated up to 6 months. Makes 1 pint.
1/3 cup dried vegetable flakes (any combo
of tomatoes, peas, onions, broccoli,
Caution: Do not add fresh garlic or
zucchini, celery, carrots)
fresh herbs to oil packed tomatoes.
1 Tablespoon bulgur wheat
The US Department of Agriculture
1 Tablespoon small pasta
cautions against this because garlic
(spaghetti, linguini, etc.), broken
and herbs are low-acid, foods which
1/4 teaspoon dried parsley
create a low-acid anacrobic environment
1/4 teaspoon dried sweet basil
when placed in oil. This could result in the
pinch garlic powder
perfect breeding ground for botulism.
pinch onion powder
salt and pepper to taste
2 cups boiling chicken or beef broth
Place the dried vegetables in a dry blender
Great for after school munchies.
and whir until the size of flakes. Measure 1/3
1 cup whole kernel or creamed corn
cup. Save remaining vegetables for another
1 cup sharp cheddar cheese, grated
day. Place 1/3 cup flaked vegetables in a
(the ready grated cheese is not as
pint thermos. Add parsley, basil, garlic
powder, onion powder, salt and pepper. Add
1/2 cup red and green peppers, diced
bulgur wheat and pasta to thermos. Bring
1 tablespoon onion, chopped
broth to a rolling boil and pour over dry
1/8 teaspoon cayenne pepper
ingredients. Quickly cover thermos and close
1/8 teaspoon chili powder
securely. Yield: 2 cups.
salt to taste
In a blender or food processor, blend
together all ingredients at high speed.
Spread mixture thinly onto Fruit Roll sheets.
These tomatoes taste better than
Dry for approximately 10 hours or until dry
the expensive "sun dried" ones .
on one side. Lift entire corn ring off of the
1 cup extra light olive oil
Fruit Roll sheet, turn over and dry for two
1 teaspoon fresh basil, chopped
hours longer or until crisp. Break into pieces.
(or 1/2 teaspoon dried basil)
4 garlic cloves, minced
1 cup dried tomato flakes
1 teaspoon dried oregano
Flake dried tomatoes in blender to make 1
cup. In 1 pint canning jar, add tomatoes,
heavy-bottom pot. Stir in brown sugar,
Most often served as a breakfast food, it can
syrup, and salt. Bring to a boil, stirring
also be a snack or an ingredient in desserts,
constantly. Boil 5 minutes without stirring.
cookies, or main dishes.
Remove from heat and stir in soda and
5 cups rolled oats
vanilla. It foams. Pour over popped corn and
3/4 cup brown sugar, firmly packed
mix well. Pour into a shallow 11" x 14"
1/2 cup wheat germ
baking pan. Bake in a 250°F (129°C) oven for
1/2 cup dried apple, chopped
1 hour, stirring every 20 minutes. During last
1/2 cup honey
5 minutes, stir in finely chopped dried fruit.
1/2 cup sesame seeds
Remove from oven, cool, and break apart.
1 cup raisins
Makes 7 cups caramel corn.
1/2 cup date crystals
1 cup pecans or almonds, chopped
1/3 cup salad oil
1 teaspoon vanilla
Grind Together:
3/4 cup margarine, melted
1/3 cup carob chips
1 teaspoon cinnamon
1 cup slivered almonds
4 cups dried fruit (pliable)
Mix together very well so that all
(apple, raisin, date, pear, peach, apricot,
ingredients are distributed evenly.
Adding dry ingredients to wet
Mix In:
ingredients makes a crunchier
3/4 cup unsweetened pineapple juice
granola. Spread onto a Fruit
1/2 teaspoon almond extract
Roll sheet. Dry until crunchy.
1/2 cup honey wheat germ
Crumble and store in an
1 cup carob chips
airtight container.
Mix all ingredients thoroughly. More juice
may be needed to allow mixture to stick
together. Put onto Fruit Roll sheet. Dry for
approximately 14 hours. Cut into small
1 cup butter or margarine
squares and place on unlined tray to finish
2 cups brown sugar
drying. May be coated with melted
1/2 cup light corn syrup
chocolate, yogurt coating, or carob to
6 cups popped popcorn
make candy bars. Makes 24 squares.
2 cups finely chopped dried fruit
(pineapple, apples, raisins, prunes, etc.)
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Melt butter or margarine in large
TREATS FOR DOGS This recipe can be
clear or holiday colored cellophane and gather
the cellophane at the top of the plate. Tie the
gathered cellophane with a holiday colored
ribbon. Variations: Use fresh or frozen
served at any time of the year but they make
blueberries instead of cranberries. Use cooked
attractive treats and packaged with clear
Makes about 3 dozen treats, depending upon
usually very picky!
2 cups of turkey, cooked
can; usually at least two dozen.
wonderful treats at Thanksgiving so you can
include your dog in the festivities. They are also
cellophane and a ribbon, will make great gifts for
friends with dogs.
the size of the treats.
1 cup water
1 cup sweet potato, cooked until soft
1 tablespoon molasses
1- ½ cup oatmeal, dry, uncooked
3 dozen cranberries, fresh or frozen
Shred or chop the cooked turkey so that itʼs in
small pieces. Put the turkey and water into the
food processor or blender until a thick paste.
There should be no meat chunks. Add the sweet
potato and molasses to the meat and puree until
potatoes instead of sweet potatoes.
This very simple recipe was a favorite with many
of our taste test cats. Havoc, a huge, 13 year old
Russian Blue, ate this with gusto and heʼs
Makes as many treats as there are shrimp in the
1 four ounce can small peeled shrimp
1/3 cup catnip flowers, fresh
Open the can of shrimp and pour out the water
the shrimp were packed in. Put the shrimp in a
small bowl. Chop the catnip flowers into ¼ inch
pieces. Although some leaves are fine, discard
any stems. Add the flowers to the shrimp and
mix, taking care not to break up the shrimp.
Some of the flowers will stick to the shrimp;
a thick paste. Pour or spoon the mixture into a
others will not and thatʼs fine. Put the shrimp and
a little more oatmeal. Spoon the dough onto the
about two hours or until thoroughly dry.
large bowl. Add the oatmeal and mix well. The
dough should not be too wet or runny; if it is, add
dehydrator rack by teaspoonful. Place a
cranberry on top of each treat, pressing it in
slightly so that the berry stays on the treat.
Leave treats in the dehydrator for four to five
hours or until thoroughly dry but not crispy.
Store in an airtight container in the refrigerator.
Treats will be good for about three weeks.
flowers onto the dehydrator rack. The shrimp
and flowers should remain in the dehydrator for
Remove shrimp and flowers from the rack and
store in an airtight container in the refrigerator.
One or two shrimp and a pinch of flowers makes
a good treat for most cats. Variation: If you canʼt
find any fresh catnip flowers, you can use
dehydrated or dried catnip, just add it to the
dehydrated shrimp as you serve your cat a treat.
To give as a gift, place the treats (cranberry side
up) on a decorative holiday paper plate. Wrap in
Drying Jerky
Jerky is a favorite snack for school, lunch, trail or just about anywhere! It is made by
seasoning raw meat in a salt mixture, and then drying it without cooking. You won’t
have to pay the exorbitant prices for jerky slices or sticks at the supermarket. Most
lean meats will yield about 1 pound of jerky from 2 pounds of fresh meat.
Jerky may be made from a variety of different meats. When purchasing meats for making
jerky, choose lean meats with minimal fat, as fat tends to go rancid during storage. A lean
cut of flank steak or round steak makes excellent jerky.
Using the Nesco®/American Harvest®’s Jerky Works™ Kit, you can make delicious
jerky from ground meat. Use ground round or extra lean ground beef. Season with
a Nesco®/American Harvest® Jerky Seasoning Mix and follow package directions.
If you are making jerky from a ground meat, add one package each of Nesco®/American
Harvest® Jerky Spice seasoning and cure per pound of ground meat. Mix well and form
strips by using the Jerky Works™ press or a cookie press. Place on trays in your
dehydrator and dry. See detailed instructions on page 23.
If making jerky from meat, remove all fat and cut into cubes or thin strips 1/4" to 3/8" thick.
It is easier to slice partially frozen meat for jerky. If meats are cut on the cross-wise grain,
jerky is less chewy than if meats are cut on the lengthwise grain.
Marinate cut meats in store-bought or your own recipe marinade for 6 to 8 hours in the
refrigerator before drying. If you are using your own recipe, be sure to include 1 teaspoon
of salt for each pound of meat. The salt slows surface bacterial growth during the initial
stages of drying. To use Nesco®/American Harvest® Jerky Spice seasoning and cure, and
1/4 cup water, mix well and put mix and meat in plastic storage bag to marinate.
Drying and Storage
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. Pat jerky with clean paper towels several times as it
dries to remove the oil which accumulates on the top of the jerky. When removing jerky
from the dryer, wrap it in paper towels and let it stand for a couple of hours prior to
packaging. 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.
Note: After drying poultry, pork or fresh game, heat them in your oven at 160°F (71°C)
for 30 minutes to avoid the risk of salmonella.
Simple steps to fresh delicious jerky
Blend one pack seasoning and one pack cure with one pound extra lean ground beef,
game, or poultry. For spicier jerky: add 1/4 tsp. or more of cayenne pepper. For less
spicy jerky, add 1/2 pound extra meat.
While holding the silver tab down, pull the white knob all the way out on the
Jerky Works™ gun.
Unscrew the red ring from the end of the white tube. Place meat mixture into the tube.
Place desired tip into the red ring and screw the ring tightly back onto the tube.
Press the white knob until it pushes against the meat. Hold the jerky gun over the
dehydrator tray and squeeze the silver trigger repeatedly to release mixture onto
the tray. When desired length is reached, cut end with scissors or knife.
Depending on meat thickness, dehydrator load and humidity, it will take from
4 to 15 hours to dry. However, other brand dehydrators may take longer to
dry and additional care must be used. When dry, remove jerky and pat with
paper towels to absorb oil. Make sure jerky is dried until “leathery,”
not brittle. Allow jerky to cool before packaging.
Storing Your Dried Food
Some pieces may dry in a shorter time than others and should be removed and
placed in an airtight container while allowing the rest of the pieces to remain in
the dehydrator until sufficiently dry.
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 are ideal for packaging dried foods. They extend the
shelf life of dried foods three to four times. Home vacuum packaging can be done in bags
or glass jars. Manufacturers’ bags, designed for use in home vacuum packaging, are
moisture-proof and airtight. Glass jars are vacuum sealed using a lid with a rubber gasket.
Only glass jars which have been tempered for canning should be used. Other storage jars
may explode under the pressure of vacuum packaging.
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.
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.
fruit roll is best if removed while still warm. Wrap in plastic wrap and place in airtight
moisture-proof containers for storage.
If foods are insufficiently dried, or are exposed to moisture from incomplete packaging,
they can lose quality and nutrition, and can even mold during storage.
For more information, please visit our internet web site at
or call 1-800-288-4545
Rehydrating Dried Food
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
temperature.Fruits or vegetables may also be rehydrated in liquids other than water,
including fruit juices, cider, vegetable juices, milk, consomme, etc. Refrigerate these
foods while they are soaking to reduce any risk of spoilage. Do not add seasonings,
especially salt or sugar, during rehydration because they slow the rehydration process.
Cooking with Dried Food
After rehydrating food, cook it as you would normally. If foods are cooked before they are
fully rehydrated, they will cook in a shriveled state and will 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.
Dried food used in cooking will absorb additional liquid, so adjust the recipe accordingly
by adding more water.
vegetables — add one additional cup of water for one cup dried food.
stewed fruits — add 2 additional cups of water for each cup of fruit, allow to
stand for 1 hour and simmer until tender.
pies or fillings — use 1 additional cup of water per 1 cup of fruit – less, if you
desire a thicker 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. Then chop or blend,
depending upon use.
Drying Crafts
You've all seen a flower so perfect in form, color, and texture that you wish you could keep it
forever. With a dehydrator, it now can become a reality.
Drying Flowers
Preserve garden and natural favorites for attractive dried flower arrangements, Christmas
and holiday decorations, party favors, place cards and corsages. Help your children dry
specimens for their science class. Many lovely flowers, foliage, flowering grasses, seedheads,
cones, and non-flowering plants may be dried simply by placing on drying trays and drying
until no moisture is evident. This is wonderful for those of us who are too busy to experiment
with other techniques, and also for the beginner who has not attempted preserving flowers
before. Quite interesting arrangements can be made with these dried materials. Materials
suitable for drying by this method are bracts, cultivated and wild grasses, seedheads, foliage,
and everlasting flowers.
Using Desiccant
For flowers with petals, leaves, ferns, 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. It speeds the drying process, especially when used in a dehydrator, preserving the
vibrant colors and delicate structure of the flower. The longer the drying process, the more
colors will fade. 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 available from craft stores.
They may seem a little expensive, but can be reused indefinitely. Silica gel is the generic
name and absorbs up to 50 percent of its own weight in moisture. Use perfect flowers, fresh
and free of moisture. Yellows and blues maintain their color better than reds or whites.
Remove stems from flowers and insert a short 20-gauge stub wire.
(Add a longer stem when arranging later.)
Place 1⁄2" desiccant in bottom of containers that are no higher than 3-1⁄4".
Place flat-faced flower face-down, with petals resting easily on the sand. Rounded
double flowers such as roses and daffodils should be dried with their heads upwards.
Flowers which are trumpet or bell-shaped should be laid on their sides.
Gently sprinkle desiccant between the flowers and into every petal and crevice, with
about 1⁄2" desiccant covering top. Do not cover. When desiccant drying is done outside
of the dehydrator, containers should be covered.
Place containers on the dehydrator tray. Place lid on top of dryer and plug in dehydrator.
Most flowers will be totally dry in 24 hours or less.
To test for dryness, gently scrape back the desiccant and remove one flower. Hold the
flower to your ear and give it a gentle tap. If it is dry, it will sound crisp and papery.
Remove remaining flowers by carefully pouring off desiccant, letting it fall slowly through
your fingers, catching each flower and carefully removing it by its stem. Stand preserved
flowers in a block of flower foam until arranged.
Store in airtight tins until ready to use. In humid climates, protect loose-petal flowers
with a light application of finishing spray to prevent moisture absorption.
Dried Apple Wreath
Mod Podge sealer (available in craft supply stores)
1500 mgs. vitamin C (dissolved in 1 gallon of water or lemon or pineapple juice.)
8 or more apples (depending on the size of wreath)
hot glue gun & glue sticks
styrofoam wreath
thin wire
baby's breath
cinnamon sticks
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).
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. They will take 4 to 8 hours to dry. 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 wreath form, until the row is completed. Repeat process with the inside row, until there are
2 rows of apples side by side. 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.
Dough Ornaments
This basic recipe is also called "Baker's Clay." Once mixed, it has a satiny texture,
a delicious aroma and begs to be touched and shaped. Do not be surprised if
everyone in the family gets involved in making ornaments!
4 cups flour
1 cup salt
1-1/2 cups water
Using a dough mixer or by hand, mix flour with salt in large mixer bowl. Add water until
dough is a good consistency for kneading. If it is too dry, it will crack. If it's too wet, it
will be sticky. Knead the dough by pressing and turning it with your hands until it becomes
satiny smooth. It will take five to ten minutes or more, depending on the consistency
of the dough and how smooth you want your finished objects to appear.
Dough that is insufficiently kneaded is difficult to form and may fall apart during drying and
baking. The dough dries out quickly so keep unused dough in a plastic bag. For smaller
projects, mix only half a recipe. Dough is best when used in about four hours. It may be
refrigerated, but results from refrigerated dough are unpredictable.
Creating Ornaments
Shape objects directly on pieces of aluminum foil. All dough parts must be joined with water
which acts as a glue. If parts are not joined 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. 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.
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 and
design to ornaments. 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.
Add a hanging device to the top or back of an ornament, before baking and drying, if it
is to be hung. 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.
Precoloring Dough
Before baking, raw dough can be precolored by adding drops of food coloring, watercolors,
inks, and fabric dyes. Powdered colors should be mixed with the flour and salt before adding
water. Liquid shoe polish or leather dye can also be brushed on lightly during the first 15
minutes of baking.
Baking and Drying Dough
Dough should be baked for 2 hours at 300°F (150°C) in your oven. Then transfer to your
dehydrator. Dry for an additional 4 to 12 hours until completely dry (until you become more
experienced with drying dough-art in your Nesco®/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). Remove ornaments when totally dry and cool prior to applying paint.
Painting 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. When
painting is complete, dry in your dehydrator for 1 to 2 hours until thoroughly dry.
It is extremely important to seal salt dough ornaments to prevent moisture from reentering and
causing mold and disintegration. There is a wide variety of final coatings which can be used,
but they should be transparent and non-penetrating so surface of dough-art is strengthened
with a hard protective coating. The best choice is a polyurethane varnish. Be sure to remove
ornaments from dehydrator and place in a well ventilated area (preferably out-of-doors) before
applying varnish. Carefully 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 ventilation or an
open window. Place ornaments in dehydrator. Most varnishes will dry in an hour or so in
dehydrator. Repeat 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 dehydrator for this process to speed drying time.
Pick flowers when they are about three-quarters 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. Remove petals from flower heads and pull herb leaves from their stems. Spread in a
single layer on a Clean-A-Screen® accessory and place in dehydrator.
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.
Store different flowers and herbs separately in covered jars until you’re ready to mix. Keep in
a cool place, out of direct sunlight.
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. 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. Package in smaller decorative
containers or bags for gifts or personal use.
Sweet & Spice Potpourri
For a perfect holiday gift, place one cup of this recipe in a lace bag tied with a colorful ribbon.
1 cup dried rose petals
1 tbl. whole cloves
1⁄4 cup dried lavender blossoms
1 stick cinnamon, crumbled
1⁄8 cup dried rosemary
1⁄3 tsp. ground cloves
1⁄8 cup dried chamomile
1⁄4 tsp. ground nutmeg
1⁄2 cup dried grated orange peel
2 drops rose oil
1 tsp. powdered orrisroot
1 drop orange oil
2 tsp. orange-spice tea
1 drop lavender oil
1 tbl. coriander seed
1⁄2 cup dried bachelor’s button petals
(for color)
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
petals. Makes about 2 cups potpourri.
About Your Warranty and Service Satisfaction
Mail in your registration card, phone us, or register online at to file your
Nesco®/American Harvest® dehydrator model number and serial number now!
Your serial number and dehydrator model number are located on the power unit/blower of
your dehydrator.
We enter this number into our database. It registers your product and identifies your machine
specifically by its individual code. Should you call in for help on our 800 toll free line, your
registration number helps us identify your machine and speeds up our assistance to you.
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. This product is intended for household use only,
not for commercial use. Warranty does not cover commercial use.
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. Must include proof of purchase when returning product
for warranty service.
Please call Customer Satisfaction at 800-288-4545 to obtain a return authorization
before shipping.
Service and genuine Nesco®/American Harvest® replacement parts may be obtained
from Nesco® Factory Service Department.
For service in warranty, follow instructions set forth in warranty. When ordering new parts,
make sure that you always mention the model number of the product.
1. Call us on our toll-free number, 1-800-288-4545, and tell us about your problem.
2. If we instruct you to send us all or part of your appliance for repair or replacement,
the Customer Satisfaction representative will give you a Return Authorization number
(this number notifies our receiving department to expedite your repair.) Pack your unit
carefully in a sturdy carton to prevent damage because any damage caused in shipping
is not covered by the warranty.
3. Print your name, address and Return Authorization number on carton.
4. Write a letter explaining the problem. Include the following: your name, address and a copy
of the original bill of sale.
5. Attach the sealed envelope containing the letter inside carton. Insure package for the value
of dehydrator and ship prepaid to:
Attn: Repair Department
The Metal Ware Corporation
1700 Monroe Street
Two Rivers, WI 54241
Flexible screens make drying
sticky foods easier to remove.
Screen flexes for easy removal of
sticky fruits like pineapple. Perfect
for drying small items like spices
and herbs that would normally fall
through the spokes of the tray, too.
Item Number: LM-2-6
Hot & Spicy, Original or
Teriyaki Flavor
Make great tasting Beef Jerky or
Venison Jerky at Home!
Item Number: BJ-6
Great for making Fruit Rolls for the
kids and for other messy foods.
Exclusive "no spill" lip allows you
to dry liquids and semi liquids. Dry
up to 3 cups of pureed fruit on
each sheet. Make fruit leather with
no added sugar or preservatives.
It's as easy as pouring applesauce
on the Fruit Roll Sheet. Also great
to dry soups and sauces. Perfect
to use (if you're making messy
foods) on the bottom tray of your
dehydrator (without food on it)
to catch the drips and make
clean-up easier.
Item Number: LSS-2-6
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