West Bend Back to Basics FD-600 - Manual (Page 14)

STORAGE / PACKAGING
DRIED FOODS MUST BE PROPERLY PACKAGED IN ORDER TO
KEEP WELL. After drying, let foods cool completely, then package your
dried foods in freezer plastic bags, squeezing out as much air as
possible. Heat-sealable bags may also be used. Store the plastic bags
inside airtight metal, plastic or glass containers. Storing foods in rigid
containers without first putting them into freezer bags exposes the dried
foods to air. Vacuum packaging equipment for home use is available in
some stores around the country. Vacuum packaging will greatly extend
shelf life.
STORAGE CONDITIONS
Store properiy packaged dried foods in a cool, dark place. The cooler
the food is kept, the longer the optimal quality will be maintained. For
every 18®F drop in temperature, the shelf life increases 2 to 3 times. If
you have room in a refrigerator or freezer, keep your dried foods there.
Otherwise, find the coolest place in your home to store dried foods.
Light also causes the quality and nutritive value to deteriorate. Keep
dried foods in the dark or in opaque containers.
SHELF LIFE
Fmits have a naturally high sugar and acid content, which allows them to
dry well and store for longer periods of time than vegetables. When
properiy packaged and stored at room temperature or below (70®F or
less), most fruits will maintain a high quality and nutritional value up to a
year. Most vegetables are best when eaten within six months.
Your dehydrated food should be checked about once a month. Should
you find mold growing on a piece of the dried food, scrape it off and then
pasteurize the contents.
To pasteurize the contents, spread food on a cookie sheet and bake in
oven for 15 minutes at 175 degrees Fahrenheit. Repack in a clean, air­
tight container.