Owner Manual

11
same time they become very sweet with pure banana flavor by simply slicing and
placing directly into the dehydrator. For drying times of fruits, refer to the Fruit
Preparation Table.
To avoid fruits from darkening, fruit pieces can be dipped in solutions of lemon
pineapple, or orange juice, or any other ascorbic acid. Prior to dehydration, dip the
fruit in the solution for two minutes. Drain on paper towels and place in drying trays.
Lemon, Pineapple or Orange Juice
Fresh or bottled lemon, pineapple or orange juices are the best because of their natural
sweetness. Pineapple and orange juice can be used full strength or diluted to taste. If
you use lemon juice, it is best to dilute it with 1 part juice to 8 parts water and soak
the fruit pieces for two minutes. Be aware that the taste of these juices can overpower
the taste of the fruit being dried and may not always prevent discoloration of food.
Experiment with the dilution and soaking times to suit your taste.
Ascorbic Acid
Crystalline ascorbic or products with ascorbic acid made for preserving fruits for
canning may be obtained from drug stores. Most grocery stores sell it with their
canning supplies as well. Mix 1 tablespoon in four cups of water and soak the fruit for
about two minutes. Like lemon juice, the taste can be quite overpowering, so
experiment with concentrations and soaking times.
Sodium Bisulfite
Sodium Bisulfite can be purchased at your local pharmacy. If you or anyone who will
be eating the food has any known chemical allergies, you should check with your
physician before using this chemical. Be certain to ask for food grade (safe) product
only. Mix 1 teaspoon of Sodium Bisulfite in 1 quart of water. Dip the sliced fruit the
solution for a few minutes. Remove, drain and place on the dehydrator tray.