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MilitantOne | 06-17-2009 01:38 PM
Problems Dehydrating I always have probems dehydrating potatoes, they turn black. I started using a product called Fruit Fresh & Produce Protector before dehydrating but they still turn black, but not as bad though. Anybody know of something better I could use or a better way ?

MagpieFairy | 06-17-2009 02:13 PM
Re: Problems Dehydrating Blanche them first, then dehydrate. Use the Fruit Fresh while you are slicing them so they won't turn brown before you can blanche a batch....

MilitantOne | 06-18-2009 12:18 PM
Re: Problems Dehydrating Quote:
Originally Posted by MagpieFairy (Post 1774430) Blanche them first, then dehydrate. Use the Fruit Fresh while you are slicing them so they won't turn brown before you can blanche a batch....
Thanks a bunch !!! :clap2: I'll give it a try.

MilitantOne | 06-18-2009 12:19 PM
Re: Problems Dehydrating Quote:
Originally Posted by ImaCannin (Post 1775049) Search for dehydrating Potato's. Somewhere on the web is a really good "how to". I will try to find it later.
Thanks ! I'll try a Goog search see if I can come up with something.

mick silver | 06-18-2009 12:47 PM
Re: Problems Dehydrating lemon juice in water before you blanche them

scyth | 06-18-2009 01:40 PM
Re: Problems Dehydrating Here are a couple techniques pretty close to how I learned..... http://www.realfood4realpeople.com/potatoes.html http://www.fourpoundbrain.com/how-to-dry-potatoes/ The key is blanching followed by ice water bath. Mick has a good point about lemon juice; I've always used white wine vinegar - Both are acidic and help a lot when blanching root veggies. I do not use spray vegetable oil for anything - If needed, apply a thin coat of olive oil to racks, pans or whatever. FWIW scyth

CrufflerJJ | 06-20-2009 09:46 AM
Re: Problems Dehydrating Quote:
Originally Posted by MilitantOne (Post 1774373) I always have probems dehydrating potatoes, they turn black. I started using a product called Fruit Fresh & Produce Protector before dehydrating but they still turn black, but not as bad though.
As other folks have said, you need to blanch the potatoes before drying them. It's the enzymes in the tater that causes them to turn black. Blanching deactivates the enzymes. Fruit Fresh contains Vitamin C (ascorbic acid), which acts as an antioxidant to keep stuff from browning on its surface, but by itself will NOT deactivate the enzymes.

TheNocturnalEgyptian | 06-21-2009 12:40 AM
Re: Problems Dehydrating If you're doing apples or potatoes, you do need to hit them with some lemon juice/water to keep them from browning once they're cut or peeled I put a tablespoon of lemon juice in a bowl and fill it with water. Then I float the apples or taters in the water. This allows them to endure the entire procedure without ever turning brown, which otherwise would happen in about 20 minutes. Edit: I responded without reading everything, looks like I'm not the only one who's hip to the juice!

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