Top critical review
15 people found this helpful
on 13 October 2013
This book is American, measurements are in "cups".
The majority of foods to dehydrate are "blanched" sometimes for seconds, then soaked in citric or ascorbic acid, or lemon juice, for up to 10 minutes prior to dehydrating; though I dehydrated strawberries as detailed in the book, which do not need blanching, and they were very good.
I prepared blueberries exactly as the book said - blanching for 30 seconds then soaking in citric acid solution for 10 minutes, then blotting dry. Oh dear what a mess.
I blotted as dry as possible on paper towel, then into the dehydrator, and what a squidgy mess they were, juice dripping all over the bottom of the dehydrator.
Unfortunately this has put me off quite abit, apart from the faff of blanching and soaking, I don't fancy juice dripping, the fruit has to go on the bottom tray so it doesn't drip onto other produce, which limits what and how much can be dehydrated in one go.
Think I may look for another book, anyone any ideas?