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Dehydration & Nuts
Dehydration & Nuts
Tips for Dehydration & Nuts
Roasting Nuts:
Use pan on 3-inch rack and cook at 350˚F.
Pecan or almond pieces, 3-4 minutes.
Coconut, unsweetened and shredded, 1-2 minutes.
Whole nuts can be roasted in two layers: For example, start one layer in liner pan for
6 minutes and then place another pan, filled with nuts, on 3-inch rack and continue
for another 5 minutes. This doubles the capacity!
Dehydrating:
Alternate all foods when dehydrating.
Non-stick cooking spray will help avoid sticking. When dehydrating, keep dome
open slightly to let moisture escape. Remove dome promptly once your cycle has
completed to ensure that moisture does not build up.
Adding foods to the 3-inch rack as well can increase amounts made.
You need to alternate racks occasionally for even dehydrating times.
Store all dehydrated foods in air-tight container in cool pantry.
Fruits should be washed (minus bananas) and patted dry.
Rub fresh lemon over apples to avoid browning.
Dehydrating Fruits
Bananas - ¼-inch thick, 150˚F for 4 hours
Pineapple - ¼-inch thick, 120˚F for 8 hours
Apples - ¼-inch thick, 150˚F for 4 hours
Apricots - Pit and halve, 150˚F for 4½ - 5 hours
Strawberries - Cut in half, 150˚F for 2½ - 3 hours
Dehydrating Vegetables
Asparagus - Dehydrate at 120˚F for 4½ hours
Green Beans - Dehydrate at 120˚F for 5½ hours
Mushrooms - Dehydrate at 120˚F for 4 - 5½ hours
Summer squash - Cut ¼-inch slices, dehydrate at 120˚F for 4½ - 5 hours
Tomatoes - Halve and removes seeds, dehydrate at 120˚F for 7½ - 8 hours
Sweet Peppers - Cut into ½-inch long strips, dehydrate at 120˚F for 7 hours
Herbs - Wash and dry. Leave on stems and place on racks. Place herbs on racks and
dehydrate at 120˚F for 1 hour for more delicate herbs like thyme, and cook for 1½
hours for hardier herbs like rosemary. Place rack over herbs to prevent herbs from
flying around.
Spiced Pecans
Yield: 2 cups
1 package taco seasoning mix
5 tablespoons sugar, divided
¼ teaspoon cayenne pepper, divided
2 teaspoons cinnamon
¼ cup orange juice
2 cups pecan halves
Directions:
1. Spray liner pan with oil.
2. In small saucepan, combine
1 tablespoon seasoning mix, 4
tablespoons sugar, ⅛ teaspoon
cayenne pepper and cinnamon;
mix well.
3. Stir in orange juice.
4. Bring to boil over Medium
(275°F) heat.
5. Once boil is reached, remove
pan from heat.
6. Add pecans; stir until pecans are
well coated.
7. Spread pecans evenly in liner pan.
8. Cook at 350°F for 7-8 minutes.
9. Immediately remove dome and
stir pecans.
10. Continue cooking at 350°F for
additional 7-8 minutes.
11. While pecans cook, in small
bowl, combine remaining
seasoning mix, 1 tablespoon
sugar and ⅛ teaspoon
cayenne pepper.
12. Remove pecans from Oven.
13. Place pecans in bowl with
seasoning mixture and toss. If
pecans stick together, gently
break them apart; continue to
toss.
14. Spread pecans out on cooling
rack.
15. Gently shake to remove any
residual seasoning mixture.
16. Store in airtight container.
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