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Food Dehydrator & Jerky Maker
Care/Use & Recipe Guide
Welcome to the fun and exciting world of food dehydration, and thank you for choosing NESCO American Harvest The worlds fastest, most even drying dehydrators. Our long history of developing and manufacturing food 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, please contact our Customer Satisfaction Department at 800-288-4545. Our associates will be happy to assist you.

Table of Contents

Important Safeguards.. 2 Product Information FD-50 & FD-50T Snackmaster Pro. 3 FD-60 Snackmaster Express.. 5 FD-1000 & FD-1010 Gardenmaster. 7 General Drying Guidelines. 9 Fruits... 13 Vegetables.. 19 Jerky... 23 Herbs... 26 Crafts.. 30 Breakfast Recipes.. 36 Desserts, Cookies & Candies.. 38 Condiments, Dressing, Stuffing, Sauces, Salads, Soups & Snacks.42 Accessories.. 47 Index...49 Warranty...51 About Your Warranty..52
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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 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 malfunctions, 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 flat 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 function 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 power unit is located in the base piece on the FD-50, FD-50T, FD-1000 and FD-1010. On the FD-60, the power unit is located in the top piece.

Save These Instructions

NOTE: This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit on 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 where it can be pulled on by children or tripped over unintentionally.

Assembling Your NESCO American Harvest Gardenmaster
Before using your dehydrator for the first time, wash the trays in warm soapy water. Caution: Do not put base power unit in water. Wipe the top and base power unit with a damp cloth. Set the base power unit on a sturdy countertop or table. Stack trays on base power unit. Place the lid on the top tray. Locate the temperature control knob and the on/off switch. Plug cord into electrical outlet and youre ready to dehydrate!
Dehydrator Cover Clean-A-Screen (1 included) Fruit Roll Sheet (1 included) Tray (4 included can be expanded up to 30 trays) Base Power Unit Cover (non-removable) Base Power Unit
FD-1000/FD-1010 Product Information (continued)
Do not submerge the cover of the Gardenmaster dehydrator in water. Wipe clean with a soft cloth or sponge. Dont use scouring pads, abrasive cleaners, or sharp utensils. Do not wash the cover in the dishwasher.
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. Dont use scouring pads, abrasive cleaners, or sharp utensils. Do NOT remove the base power unit cover.
General Drying Guidelines
here 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 drying temperatures, thicknesses of produce, pretreatment versus no pre-treatment 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 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. Spread all foods evenly to dry in single layers. If slices overlap, the areas that are overlapping will take twice as long to dry.

Labeling

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 so that you minimize waste and nutrient loss.

Storage

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 18F (10C) drop in storage temperature, the shelf life of dehydrated foods increases 3 to 4 times.
The ideal storage temperature for dehydrated food is 60F (15C) 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.
Fruits or vegetables may also be rehydrated in liquids other than water, including fruit juices, cider, vegetable juices, milk, consomm, 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 Dried Food 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, temperature, and humidity Packaging: size of containers and packaging materials used Storage temperature Length of storage time before use 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 1 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. Drain, then chop or blend, depending upon 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.

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.

Fruit Roll Recipes

Strawberry Rhubarb Leather
1 cup rhubarb cup water 2 cups strawberries cup honey
Combine 14 cup water and 1 cup rhubarb. Simmer on stove over medium high heat for 5 minutes. Add 2 cups strawberries and 12 cup honey. Pure to smooth consistency in blender. Pour on a Fruit Roll sheet and dry. Boysenberry Leather 1 quart of boysenberries. Pure boysenberries in a blender. Strain through cheesecloth to remove seeds. Place on Fruit Roll sheet and dry. Yogurt Leather Spread home made or store bought yogurt on a lightly sprayed Fruit Roll sheet (approximately 14" thick.) Dry at 130 F (55 C) for approximately 12 to 14 hours. Experiment until you find the brand which dries most evenly. Applesauce Leather
2 lbs. apples, peeled, cored and quartered cup lemon juice cup sugar 1 teaspoon cinnamon
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

Place a Fruit Roll sheet on dehydrator tray and spray lightly with a vegetable spray to prevent sticking. Pure should be about 14 to 38" thick and evenly spread and dry at 130 - 140F ( 5560 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 leather while it is still warm, roll, cut into smaller sized pieces (if desired) and wrap in plastic wrap.
Simmer apples in a saucepan with 12 cup water until softened (about 15-20 minutes). Place lemon juice in blender and gradually add the apples. Pure. Add sugar and cinnamon. Mix well, pour on a Fruit Roll sheet and dry. If you are going to rehydrate into applesauce, measure pure when putting it on tray. To rehydrate, add 1 cup of water to each cup of leather.
Individually wrapped pieces of fruit leather should be stored in larger airtight and moisture proof containers. See Packaging, page 11.

Fruit Drying Guidelines

Expect a variance in the time needed to dry different fruits. Drying times are affected by the size of the load, fruit thickness, the moisture content of the food itself, as well as other variables discussed in Drying Time, page 10. If pre-treatment is suggested, use one of the pre-treatments indicated on page 14. The guidelines below are general. For the most accurate drying times, keep records of your own specific experiences in the space provided under each general time guideline in the table below. 1. Spread fruits in single layers unless otherwise noted. 2. Usual drying temperature is 135F (57C)

Choose fresh fish to dry. If you catch it, clean it promptly and keep it on ice until you are ready to dehydrate it. If you are purchasing fish, be sure that it is fresh and not previously frozen. Frozen fish can still be made into jerky, but be aware that the quality is inferior to fresh.
Cut cold fish into strips 14 to 38 inch thick. Marinate in your own favorite marinade. When using your own recipe, be sure to include at least 112 to 2 teaspoons salt per pound of fresh fish. Salt slows the growth of surface bacteria during the initial stages of drying. Marinate for at least 4 to 8 hours in the refrigerator so the fish will absorb the salt and seasonings.

Drying Fish

Lean fish may be used for jerky. You can also dry fat fish, but it will not keep at 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. Cooked fish may also be dried, although it has a different taste than fish jerky. It still makes a nice snack. Rehydrating cooked fish is not recommended because the resulting product isnt very good.
Dry fish jerky strips at 130 to 140F (55 to 60C) until they feel firm, dry, and tough but dont crumble. There should be no moist spots.

Packaging and Storage

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.

Drying Herbs

resh herbs and spices have a stronger aroma and flavor than dried herbs and spices. They are prized by food lovers and gourmet cooks.
Dried herbs and spices are next-best. They are used more often than fresh because they are more readily available and convenient to use. Although some flavor is lost when they are dried, it becomes more concentrated because so much moisture is removed. Most herbs contain from 70 to 85 percent water. Eight ounces of fresh herbs will yield about one ounce dried.
Plants usually survive three or four major harvests and depending on the climate, may produce all year round. Cold frames extend the growing season and a sunny kitchen window frequently will allow potted herbs to produce all year round. When plants have begun to flower, a bitter taste develops and the leaves are not as aromatic because the energy has gone into producing buds. 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 green to brown or gray.

Gathering Herbs

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. 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.

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 nonflowering plants may be dried simply by placing on drying trays and drying at 130 to 145F (55 to 63C) 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

Dried Apple Wreath

Supplies: Mod Podge sealer (available in craft supply stores) brush 1500 mgs. vitamin C
(dissolved in 1 gallon of water or lemon or pineapple juice.)
ed. 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.
8 or more apples (depending on the size of

wreath)

hot glue gun & glue sticks styrofoam wreath grapevines straw cardboard ribbon 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. Dry at 130F to 140F (55C to 60C). 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 complet31

Dried Apple 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 large square of styrofoam scissors dried apples (see instructions for apple wreath) Slices must be flexible to make roses. Use small slices to make the rose centers. Using your thumb and index finger, roll the slice into a tight cylinder. Glue edge 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. 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 rose just far
enough to secure. Do not push the wire through the top of the rose. Trim wire to desired length. Push wire into styrofoam to hold rose upright. Using small brush, seal rose with Mod Podge. When dry, add baby's breath and silk leaves around the top of the rose. Using floral tape, place a small drop of glue on one edge. Starting at the base of the rose, press the glued edge to the baby's breath. Wrap the tape tightly around the stem, slightly overlapping it, working your way down the stem. 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. 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 the apple.
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. Other items needed to form ornaments: paper clips sharp knife aluminum foil cookie sheet rolling pin tooth picks cup of water garlic press cheese grater flour to keep dough from sticking Items needed to decorate and seal ornaments: acrylic paints paint brushes

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. Be sure to remove your ornaments from your 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 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. 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.
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. 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. 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. 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. Shape dough on pieces of aluminum foil and follow directions for shaping salt dough. Dry shaped dough in the dehydrator at the highest temperature setting. This recipe does not need to be baked in the oven. If air dried, objects may take from

Bread and Glue Ornaments

This recipe is a no-bake mixture that is particularly adaptable to making small delicate forms. It is made with slices of white bread and glue, resulting in a pliable mixture that can be rolled very thin and formed into fragile ornaments. 3 slices white bread 3 tbl. white glue 1 tsp. white shoe polish or acrylic paint 1 tsp. glycerin (available at the drugstore)

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, etc.)
1 teaspoon salt teaspoon baking soda 1 teaspoon vanilla
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 250F (129C) 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.
Apricot Cream Cheese Coffee Cake
Strawberry preserves and dried strawberries can be substituted for the apricots. Or try pineapple or apple. 2-14 cups all-purpose flour cup brown sugar, packed cup butter teaspoon baking powder teaspoon baking soda teaspoon salt cup sour cream 1 egg 1 teaspoon almond extract 8 ounces cream cheese cup sugar 1 egg cup apricot preserves 1 cup chopped dried apricots cup slivered almonds
Preheat oven to 350F (175C). Grease and flour a 10 inch spring form pan. In a large bowl, combine flour and 34 cup sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg, and almond extract. Blend well. Spread batter over bottom and 2 inches up sides of pan. In small bowl, combine cream cheese, 14 cup sugar, and 1 egg. Pour over batter in pan. Carefully spoon preserves and finely chopped dried apricots over cream cheese filling. In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top. Bake at 350F(175C) for 45 to 50 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve in wedges warm or cool. Refrigerate leftovers. Makes 16 pieces.

Classic Oatmeal Cookies

These keep well in an airtight container for a couple of weeks. 1 cup butter or margarine 1 cup brown sugar cup granulated sugar 2 eggs 1-12 teaspoons vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoon salt 1-12 cups chopped dried apricots, peaches, pears, pineapple, cherries, or other dried fruit 2-12 cups old fashioned oats
Preheat oven to 350F (175C). In large bowl, cream butter or margarine, brown sugar, and white sugar until fluffy. Add 2 eggs, and 1-12 teaspoon vanilla and mix well. In large bowl, sift together dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Add chopped dried fruit and stir. In dry blender, blend oats until fine. Add to above dry mixture. Combine dry ingredients with creamed ingredients and mix until blended. Shape dough into 1-14 inch balls. Flatten on cookie sheet. Bake 7 to 8 minutes or until barely golden brown. Remove and cool on rack. Makes 3 dozen cookies.

Crispy Pinwheels

Dates, apricots, and other dried fruits can be used to fill these delicious cookies. Dried Fruit Filling (see below)* cup butter or margarine cup brown sugar, packed cup granulated sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour teaspoon baking soda teaspoon salt
Prepare dried fruit filling. In a medium bowl, cream butter or margarine with brown sugar and granulated sugar. Add egg and vanilla. Beat well. In a large bowl, combine flour, baking soda and salt. Add to creamed mixture and mix well. Cut dough in half. Generously flour a large sheet of waxed paper. Roll out each half of dough on floured waxed paper to a 12"x9" rectangle. Spread with cooled filling. Starting with longer edge, roll up tightly to make a 12 inch long roll. Wrap roll in waxed paper. Refrigerate 4 hours. Preheat oven to 375F (190C). Grease cookie sheets. Cut chilled roll into 14 inch slices. Bake in preheated oven 6 to 8 minutes until edges are golden. Remove and cool on cooling rack. Makes about 80 cookies.

Dried Fruit Filling

Try this in cookies and pastries. 1-12 cups finely chopped dried figs, dates and raisins, pineapple, apricots, or prunes 1 teaspoon lemon juice
2 teaspoon grated lemon peel 2 cup water cup chopped nuts, cup sugar (if desired)
In a medium saucepan, combine dried fruit, water, and sugar. Cook over low heat until thickened, 20 to 25 minutes, stirring frequently. When thickened, add lemon juice, lemon peel and nuts, if desired. Cool. Makes 1-3/4 cups filling. Note: For extra zest, substitute orange or pineapple juice for the water when making apricot or pineapple filling
Strawberry Yogurt Ice-Cream
Double or triple this recipe and freeze in your ice cream maker. 1 cup plain or flavored yogurt cup dried strawberries* 2 tablespoons sugar
Mix together strawberries and sugar. Add to yogurt. Freeze yogurt in a container until it thickens. Remove from freezer and stir. Return to freezer until solid. Makes two servings. *Almost any dried fruit or combination can be used.
Condiments Dressing Stuffing Sauces & Salads Soups & Snacks
Dried Tomatoes in Olive Oil
These tomatoes taste better than the expensive "sun dried" ones at the supermarket. 1 cup extra light olive oil 1 lb. dried tomato slices White wine vinegar
Dip dried tomato slices in vinegar. Shake off excess. Pack in a jar and cover with olive oil. Store at a cool temperature 1 month before use. Refrigerate for up to 6 months. The oil solidifies at refrigerator temperatures, but quickly liquifies at room temperature. 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.
Dried Tomato Spaghetti Sauce
Use this on your favorite pasta dish. 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 3 cup dry white wine 2 teaspoon salt teaspoon pepper 8 (dry) ounces spaghetti, cooked
In heavy pan, saut onion, celery, carrot, and garlic in 1 tablespoon olive oil from dried tomatoes. Stir in whole tomatoes, dried tomatoes in olive oil, white wine, salt, and pepper. Cook, uncovered, over low to medium heat 1 hour or to desired consistency, stirring occasionally. Serve over cooked and drained spaghetti or linguini. Makes 4 servings.

Tomato Paste Supreme

Store in freezer to maintain the best flavor. 4 quarts ripe tomatoes 1 teaspoon oregano cup chopped carrots teaspoon garlic powder 3 cup chopped onions 3 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 115F(38C) 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.

Herb Stuffing

Great in turkey or chicken. 2 tablespoons dried parsley teaspoon dried sage 2 teaspoons dried chervil 12 lb. loaves bread, cubed 1 teaspoon dried marjoram 2 cup butter 1 teaspoon dried savory cup each dried onion, celery teaspoon dried thyme
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.

Salad Crunchies

Zesty for any salad! Dehydrate the following vegetables: cup onions cup carrots cup tomatoes cup peppers After they are dry and crisp, chop them into pieces in the blender and add the following: cup bacon bits cup roasted sunflower seeds cup soy nuts
Mix thoroughly and sprinkle on salads. Add salad dressing and toss. Keep unused portion in the refrigerator in an airtight container to preserve crunchiness. Use 1 teaspoon per serving.

Homemade Chili Powder

Add to your favorite Mexican 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)*
1 tablespoon ground cumin 2 teaspoons salt 1 teaspoon ground allspice 1 teaspoon garlic powder
1 teaspoon onion powder 1 teaspoon ground oregano teaspoon ground cloves 1 teaspoon ground coriander
Remove and discard stems and seeds. Whirl pods in a blender until finely ground. Allow powder to settle. Add remaining ingredients and whirl briefly. Store in an airtight container. *Dry peppers according to Drying Guidelines in the vegetable section. Peppers dried in a dehydrator retain their original color and flavor. They may either be dried whole or in halves, skin side down. Hotness and flavor will vary with the chilies used. Removing the seeds will decrease the hotness. Make sure that peppers are completely dry and stored in airtight containers. Makes 1/2 cup.

Savory Rice Salad

This main dish salad is perfect for lunch or a light supper. Serve with a whole wheat roll and fresh fruit. 3 cups cold cooked brown rice (can use white) 3 cups diced cooked, turkey, chicken or cooked small shrimp 1 cup celery, finely chopped cup onion, finely chopped 1 cup green pepper, finely chopped

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 from the 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, which is found on the bottom of the base power unit 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 on the road to complete customer satisfaction: Mail in your warranty card and file your food dehydrators exclusive registration number now! Your serial number and dehydrator model number are located on the bottom of the base power unit on the FD-50 and FD-1010, and the bottom of the top-mounted power unit on the FD-60. We enter this number into our database. It registers your warranty 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.
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 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 an 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 authorization number on the 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 the carton. Insure the package for the value of the food dehydrator and ship prepaid to: The Metal Ware Corporation 1700 Monroe Street Two Rivers, WI 54241

www.nesco.com

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 youre 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.

Blower

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 use. DO NOT OPERATE NEAR OR IMMERSE BLOWER IN WATER OR OTHER LIQUID.

Precautions

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. 1-800-288-4545
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, its 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.

Labeling

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.

Storage

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 18F (10C) drop in storage temperature, the shelf life of dehydrated foods increases three to four times. The ideal storage temperature for dehydrated food is 60F (15C) to below freezing. The ideal storage place is your freezer or refrigerator, particularly for storing low-acid foods such as meats, fish, and vegetables. www.nesco.com 5
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 arent 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.

Wash fruits and cut away any bruised or spoiled portions. Pure 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 pure, 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. Pure should be about 14" to 38" 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. www.nesco.com 9
STRAWBERRY RHUBARB FRUIT ROLL
1 cup rhubarb 14 cup water 2 cups strawberries 12 cup honey
Combine 14 cup water and 1 cup rhubarb. Simmer on stove over medium high heat for 5 minutes. Add 2 cups strawberries and 12 cup honey. Pure to smooth consistency in blender. Pour on a Fruit Roll Sheet and dry.

BOYSENBERRY FRUIT ROLL

1 quart of boysenberries. Pure boysenberries in a blender. Strain through cheesecloth to remove seeds. Place on Fruit Roll Sheet and dry.

YOGURT FRUIT ROLL

Spread homemade or store-bought yogurt (approximately 14" thick) on a lightly oiled Fruit Roll Sheet. Dry approximately 12 to 14 hours. Experiment until you find the brand which dries most evenly.

APPLESAUCE FRUIT ROLL

2 lbs. apples, peeled, cored and quartered 14 cup lemon juice 12 cup sugar 1 teaspoon cinnamon
Simmer apples in a saucepan with 12 cup water until softened (about 15-20 minutes). Place lemon juice in blender and gradually add apples. Pure. Add sugar and cinnamon. Mix well, pour on a Fruit Roll Sheet and dry. If you are going to rehydrate into applesauce, measure pure 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.

Apples

Pare, core, cut in 3/8" Pre- treat Cut in half, remove pit and cut in quarters. Pre-treat Peel, cut in 3/8" slices or divide lengthwise Wash and remove stems. Dip in boiling water until skins crack. Drain well. If small, place on mesh screen. Wash, remove stems and pit Peel, if desired. Slice 3/8" thick Wash and remove stems. Dip in boiling water until skins crack. Remove dark outer skin, slice 3/8" thick. Remove stems and halve

*Average Drying Time

6-12 hrs.
Applesauce, pies, cobblers, rings, snacks, breads and cookies Desserts, muesli, meat dishes, pies and sauces Snacks, baby food, granola, cookies, and banana bread Breads, baked goods, snacks, ice cream, yogurt Snacks, breads, granola Breads, baked goods and snacks Flavorings when powdered Breads, baked goods, snacks ice cream, yogurt Cakes, cookies, desserts and granola Fillings, cakes, puddings, breads and cookies

Apricots

12-16 hrs.

Bananas

Blueberries
Canned Fruit Cherries Citrus Fruits Cranberries
10-14 hrs. 20-26 hrs. 12-16 hrs. 14-22 hrs.

Coconut Figs

6-10 hrs. 8-15 hrs
Fruit Drying Guidelines (continued)

Grapes

Leave whole, remove stems

10-32 hrs.

Raisins; use in baked goods, cereals and snacks Snacks Snacks, cereals and baked goods Snacks Snacks, desserts and baked goods Crafts, snacks, baking

Kiwi Mangos Melons Nectarines
Peel, slice 3/8" to 1/2" thick Remove skin, slice 3/8" thick from seed Remove skin and seeds.Slice 1/2" thick Quarter or slice 3/8" to 1/2" thick. Pre-treat Slice 1/4" thick
13-17 hrs. 10-18 hrs. 12-16 hrs. 6-16 hrs.
Oranges, Limes, Lemons Peaches

6-14 hrs.

Peel if desired. Halve or quarter. Pre-treat. Peel, core, and slice 3/8" thick. Pre-treat Peel, core, slice 3/8" to 1/2" thick Halve or quarter and remove pit Slice in 1" lengths. Steam until slightly tender Halve or slice 1/2" thick

14-18 hrs.

Snacks, breads, cobblers, cookies and granola Snacks, breads, cookies, fritters and granola Snacks, baked goods, baked granola Snacks, cookies, muffins, bread and granola Pies, tarts and other desserts Snacks, cereals, and baked goods
Pineapple Plums Prunes Rhubarb

12-20 hrs. 12-20 hrs.

Strawberries

10-14 hrs.

* 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.

Blanching

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 13 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 12 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.

Drying

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

CARROTS to save time grating, dry carrots for salads, carrot cake or coleslaw. GREEN PEPPER, ONION, CELERY, CHIVES, ETC., chop and dry in a one-day effort for use instantly all year! GREEN BEANS, WAX BEANS & GREEN PEAS best when used in soups, stews or casseroles. ONION POWDER dry the whole vegetable slice until crisp, then either powder or chop in blender. TOMATO SLICES 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.

ALL PURPOSE TOMATO SAUCE

Wash and core 15 lbs. of ripe tomatoes. Chop in blender. Chop or grind: 4 large green peppers 3 large onions 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. 2 garlic cloves 1 jar pimentos
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.

Artichoke Asparagus

Cut hearts into 1/8" strips. Blanch. Wash and cut into 1" pieces. Blanch. Remove ends, cut into 1" pieces. Blanch. Steam until tender. Cool and peel. Cut into 1/2" pieces Wash, cut as for serving. Blanch. Peel, cut ends, slice in 3/8" thick or shred. Blanch. Wash, cut as for serving. Blanch. Trim, wash and cut 1/2" slices. Blanch in solution of 1/2 t baking soda to 1 cup water. Husk, remove silk and blanch. Remove from cob Peel, slice 1/4" thick. Blanch.

8-14 hrs. 8-12 hrs.

Marinade or dip in batter and fry Rehydrate, serve in cream sauce Stews, soups and casseroles Soups and stews

Beans Green/Wax Beets

8-10 hrs.

Broccoli

4-10 hrs.
Soups, quiche or souffles, cream or cheese sauce Salads, soups, stews and carrot cake

Carrots

8-12 hrs.

Cauliflower

18-24 hrs.

Soups and stews

Celery

6-10 hrs.

Soups, stews, powder for celery salt (add equal parts celery and salt)
Fritters, soups, stews or grind for cornmeal Cream sauces, casseroles, dip in batter and fry

Eggplant

8-14 hrs.

www.nesco.com 15

Vegetable Drying Guidelines (continued)

14-18 hrs. 9-13 hrs.

Garlic Onions
Separate and peel cloves Remove skins, tops, and root ends. Slice 3/8" thick Shell, wash and blanch Remove stem & seeds. Cut into 1/2" pieces
Powder for seasoning Soups, stews and sauces. Powder for seasoning salt Package immediately Soups, stews and mixed vegetables Soups, stews, pizza, meat dishes and seasoning Soups, stews, pizza, and seasoning

Peas Peppers

10-14 hrs. 14-18 hrs. 14-18 hrs.
Peppers (hot) Wash, slice or cut in half. Remove seeds if you desire a milder pepper. Potatoes Use white potatoes. Peel and slice 3/8" thick. Blanch. Rinse and dry* Wash and slice 3/8" circles or dip in boiling water to loosen skins, halve or quarter Wash, remove ends and slice 3/8" thick or grate. Steam if you plan to rehydrate
Stews, soups and casseroles

Tomatoes

Soups and stews. Powder in blender and add water for paste or sauce.** Dry in roll-up form for pizza sauce Breads, chips with dip, soups and casserole. (1 week shelf life)

Zucchini or Squash

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.

Recipes

BEST BANANA BREAD
Chunks of dried bananas, nuts, and dates make this a delightful breakfast bread. 3/4 cup margarine or butter 2 cups flour 1-1/2 cups sugar 1 teaspoon baking soda 2 eggs 1/2 teaspoon salt 1 teaspoon vanilla 1-1/2 cups mashed ripe banana (4 to 6 medium size) 1/2 cup chopped dried banana 1/2 cup chopped pecans 1/2 cup buttermilk 1/2 cup chopped dates 2 Tablespoons brown sugar Preheat oven to 350F (175C). 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. Dried fruits should be pliable. If too hard, allow to stand in boiling water 5 minutes to soften. Drain. In small bowl, beat cream cheese until fluffy. Stir in sour cream, paprika, Monterey Jack and Cheddar cheese and chopped almonds. Spoon 1 teaspoon filling into pit cavity of each piece of dried fruit. Garnish with parsley. Makes 24 appetizers.

FRUIT HORS D OEUVRES

Serve these savory Hors d'Oeuvres at your next party. 24 pieces halved dried fruit (apricots, peaches, pears, or prunes) 1/8 teaspoon paprika 1/3 cup shredded Monterey Jack cheese 3 ounces cream cheese, softened 1/3 cup shredded sharp Cheddar cheese 3 Tablespoons plain yogurt 1/4 cup chopped slivered almonds
Variation: Add dried pineapple instead of dates

www.nesco.com 17

AWESOME BRAN MUFFINS
Make these for breakfast, and pop the extra in your children's lunch box! 1 cup bran 2-1/2 cups all-purpose flour 1 cup boiling water 2-1/2 teaspoons baking soda 1/2 cup margarine 1/2 teaspoon salt 2 cups buttermilk 1 cup chopped dried apple, dates, raisins or pineapple 2 eggs, beaten 1 cup granulated sugar 1/2 cup chopped walnuts or pecans 1/2 cup brown sugar, firmly packed 2 cups bran 1/4 cup sugar Preheat oven to 400F (205C). Fill 24 muffin pans with muffin liners. Wipe muffin liners with vegetable oil. In large bowl, pour boiling water over 1 cup bran and let stand. Add 1/2 cup margarine to bran/boiling water mixture. Stir in buttermilk, eggs, white and brown sugars and bran. In large bowl, sift together dry ingredients: all-purpose flour, baking 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 400F (205C) 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!

FRUIT CARAMEL CORN

1 cup butter or margarine 2 cups brown sugar 1/2 cup light corn syrup 6 cups popped popcorn 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 20
approximately 14 hours. Cut into small squares and place on unlined tray to finish drying. May be coated with melted chocolate, yogurt coating, or carob to make candy bars. Makes 24 squares.

PET TREATS

TURKEY & SWEET POTATO TREATS FOR DOGS This recipe can be
served at any time of the year but they make attractive treats and packaged with clear friends with dogs. wonderful treats at Thanksgiving so you can include your dog in the festivities. They are also
blueberries instead of cranberries. Use cooked
cellophane and a ribbon, will make great gifts for Makes about 3 dozen treats, depending upon 2 cups of turkey, cooked 1 cup water 1 tablespoon molasses the size of the treats.
TINY SHRIMP TREATS FOR CATS
usually very picky! Russian Blue, ate this with gusto and hes
potatoes instead of sweet potatoes.
ribbon. Variations: Use fresh or frozen
the cellophane at the top of the plate. Tie the gathered cellophane with a holiday colored
clear or holiday colored cellophane and gather
This very simple recipe was a favorite with many
of our taste test cats. Havoc, a huge, 13 year old
Makes as many treats as there are shrimp in the can; usually at least two dozen. 1/3 cup catnip flowers, fresh 1 four ounce can small peeled shrimp Open the can of shrimp and pour out the water
1 cup sweet potato, cooked until soft 1- cup oatmeal, dry, uncooked 3 dozen cranberries, fresh or frozen
Shred or chop the cooked turkey so that its in food processor or blender until a thick paste.
small pieces. Put the turkey and water into the
small bowl. Chop the catnip flowers into 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.
the shrimp were packed in. Put the shrimp in a
There should be no meat chunks. Add the sweet large bowl. Add the oatmeal and mix well. The potato and molasses to the meat and puree until a thick paste. Pour or spoon the mixture into a
others will not and thats fine. Put the shrimp and and flowers should remain in the dehydrator for about two hours or until thoroughly dry. Remove shrimp and flowers from the rack and flowers onto the dehydrator rack. The shrimp

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 160F (71C) for 30 minutes to avoid the risk of salmonella. 22 1-800-288-4545
Simple steps to fresh delicious jerky
USING NESCO/AMERICAN HARVEST SPICES & JERKY WORKS KIT
1. 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. 2. While holding the silver tab down, pull the white knob all the way out on the Jerky Works gun. 3. 4. 5. 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. 6. 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 www.nesco.com 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.

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. 28 1-800-288-4545

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 14 cup dried lavender blossoms 18 cup dried rosemary 18 cup dried chamomile 12 cup dried grated orange peel 1 tsp. powdered orrisroot 2 tsp. orange-spice tea 1 tbl. coriander seed 1 tbl. whole cloves 1 stick cinnamon, crumbled 13 tsp. ground cloves 14 tsp. ground nutmeg 2 drops rose oil 1 drop orange oil 1 drop lavender oil 12 cup dried bachelors 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 bachelors button petals. Makes about 2 cups potpourri.
About Your Warranty and Service Satisfaction
Mail in your registration card, phone us, or register online at www.nesco.com 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