American Harvest FD-1000 User Manual

Select the best quality produce at the peak of ripeness and flavor. Wash carefully to remove debris.

Lay food pieces evenly on trays. Do not overlap food pieces as this will inhibit drying.

Drying times vary based on food type, thickness, humidity, altitude, and dehydrator model.

Foods dried in the American Harvest GardenMaster dry more quickly. Different foods require different temperatures.

Monitor food to prevent overdrying. Test dryness by feel and appearance.

Package dried foods promptly in airtight, moisture-proof containers to prevent contamination.

Store dried foods in a cool, dry, dark place to maintain quality and nutritive value.

Rehydrate by placing dried foods in a container with water. Boiling water rehydrates faster.

Pre-treatments minimize oxidation and improve quality. Methods include soaking, blanching, steaming, or sulfating.

Fruit rolls are a chewy fruit product made from puréed fruit, dried and rolled into snack-sized pieces.

Provides a table with preparation, average drying time, and uses for various fruits.

Most vegetables must be blanched to slow enzyme action. Steam or microwave blanching is recommended.

Load blanched vegetables onto trays, ensuring air circulation. Dry until crisp, tough, or brittle.

Table detailing preparation, drying time, and uses for various vegetables.

Make jerky from lean meats. Most lean meats yield about 1 lb of jerky for 3 lbs of fresh meat.

Choose lean meats with minimal marbling. Flank or round steak makes excellent jerky.

Remove fat, cut meat into thin strips. Slice partially frozen meat for easier cutting.

Dry meat at 145°-150°F. Remove oil accumulation and let stand before packaging.

Dry lean fish for jerky. Store dried fish jerky in freezer if not eaten within 2-3 weeks.

Guidelines for drying herbs, including temperature, preparation, and uses.

Preserve garden and natural favorites for arrangements, decorations, or science projects.