The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.Your grandmother did it and maybe your mother. You may have sampled some of the best tasting preserves ever made. When it comes to preserving fruit it may be time consuming but you can do it. Generations ago preserving foods, including fruit was not only a way of life it was also a necessity in order to survive throughout the winter when fruits were not available any more. Because of the many different fruits to preserve you can offer your family the same way of life as your grandmother offered hers.
Sometimes when you have too many good quality fresh fruits, the only way to keep them from spoiling without having to consume them all at once is by preserving. There are different ways to do this - freezing, drying, and making jams are the most common. You can experiment and decide on the method that works best for you. Whatever form of preserving you choose, it is always best to use the freshest fruit, as that will affect the overall quality of your finished product.
Fruit contains a natural substance called pectin. As fruit boils during the jam-making process, the pectin in the fruit thickens the preserves. Usually, though, putting in additional, separately-packaged pectin is necessary in order to arrive at the right texture. Added pectin also allows the jam to finish cooking faster. Another thing to keep in mind when making jellies and jams is to use lemon juice; the acid in it will keep harmful bacteria from developing. Of course, it's important to use all ingredients in the right proportion; for this, it's best to find a good recipe and follow it. To store the jam after it is finished you need to pour it into jars that have been washed in hot water, seal them tightly, and boil the filled jars in water. This will keep the preserves from going bad. When cooled, keep them tightly sealed and store in a dark, cool area.
Freezing is the one preservation method that involves the least amount of preparation. All you have to do is separate the fruits into freezer bags and keep them in the freezer. Small fruits such as berries can be frozen whole, and larger fruits can be cut into smaller pieces or pureed before storing.
Dehydrating fruit is a good option if you're trying to save space, and it is also fairly uncomplicated. Fruits can be dried in the sun, in the oven, or in a dehydrator. Specific drying procedures depend on the type of fruit being used, but there are general rules that should be followed for all fruits. Prior to drying, you should always cover fruits with an acidic mixture, such as lemon juice. This will keep it from discoloring during the dehydration process. You can cut or slice them in almost any way you like, but remember that the smaller the pieces you cut, the faster they will dry. Once dried, the fruit should have a rough texture and bend easily. You can then store it in containers someplace dark and cool.
Whether you are cooking with apples, bananas, peaches or any other fruit, you need to know about when fruit is in season and how to store fruits
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