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Cut-and-Dried |
| Section: LIFE / FOOD |
| Author: Ellen Gale Fly |
| Publication: The world & I online |
| Issue Date: 5/1/1995 |
| Size: 3,289 Words, 20,376 Characters |
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Home food dehydrating is increasing in popularity, as the number of television infomercials on the subject can attest. The electric dehydrators on the market today are inexpensive and reliable. They provide steady, low-temperature warm air that is circulated by a fan in the base, ensuring more dependable results than oven or sun drying.
Many commercially produced dried foods, including soups, fruit roll-ups (often called fruit leathers), and sliced fruits and vegetables such as onions and garlic can be made at home without added preservatives and for much less cost. Apples are a relatively inexpensive fruit, but at the health food store where I shop, unsulfured dried apples are more than $5 a pound.
Drying as a form of food preservation is an ancient art. For centuries, fish, meat, v...
. . .
...ee trays and one leather sheet, 12 1/2 inches in diameter. Adjustable temperature control. This model can hold up to twelve trays. Trays with removable centers are available. Ideal for the beginner. 1-800-288-4545. About $50.
Vita Mix The Big One. 260 watts. Comes with twenty trays, 12 inches in diameter. No cover. Serious gardeners can really load up this machine. (216) 235-4840. $199.99.
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