Nesco American Harvest FD-1018P 1000 Watt Food Dehydrator Kit

Nesco/American Harvest – “The Best Food Dehydrators in the World”

FD-1018P Gardenmaster

FD-1018P Gardenmaster Food Dehydrator

The Gardenmaster Dehydrator and Jerky Maker features 1,000- watts of drying power that generates maximum speed and quality for dehydrating fruits and vegetables, herbs and flowers, and strips of jerky. Helps dry food in hours, not days like ordinary food dehydrators.

The adjustable thermostat allows you to dry different foods at proper temperature 95-155 degrees, providing the flexibility to produce the best drying results. The Patented Converga-Flow drying system forces air up the exterior pressurized chamber, not through the trays, then air is forced horizontally across each individual tray, converging on the core for fast, even and nutritious drying. There is no flavor mixing and no need to rotate trays.

Features:

  • 1,000-watts of drying power
  • Adjustable thermostat
  • Dries food in hours, not days
  • Precision drying for best quality
  • Expands to 30 trays

Detailed Highlights:

1,000-watts:

Fan forced air and 1,000-watts of drying power generate maximum speed and quality for dehydrating fruits, vegetables, and jerky. Helps dry food in hours, not days like other food dehydrators. 2,400 RPM fan.

Expandable:

Comes with eight trays; can operate with up to 30 trays. Drying pressure automatically adjusts to the number of trays in use.

Fastest and Most Evening Drying Dehydrator:

Easy and economical way to make delicious fruit snacks, vegetables, herbs and beef jerky at home.

FD-1018P Gardenmaster Food Dehydrator

Fast, Even, Nutritious Drying
Patented Converga-Flow Drying System:

Provides even heat distribution, so no need for rotating trays. Flavors won’t mix.

Because of the unique design of the patented Converga-Flow system of your NESCO/American Harvest dehydrator, you’ll be surprised at how quickly most foods dry. Drying times may vary, depending on the type and amount of food, thickness and evenness of the slices, percentage of water in the food, humidity, temperature of air, altitude.

Adjustable Thermostat (95 degrees to 155 degrees):

Allows user to dry different foods at their proper temperatures.

Opaque Vita-Save Exterior:

Helps block harmful light and retain vitamins and minerals.

Dry fruits, vegetables, and much more

Drying Temperature

Fruits, fruit rolls and vegetables should be dried at 130 degree F to 140 degree F (55 degree C to 60 degree C). By drying foods in this temperature range you will minimize the loss of heat-sensitive vitamins A and C. All foods sweat when they begin to dry, the temperature may be set higher than 140 degree F (60 degree C) during the first couple of hours of drying. The actual temperature of the food will remain 15 degree F to 20 degree F (6o to 8o degree C) lower than the air temperature for the first couple of hours.

Meats and fish should be dried on the highest temperature setting of your dehydrator. These temperatures also keep bacteria and other spoilage micro-organisms, common to meat and fish, to a minimum during the first stages of drying.

Nuts and seeds are high in oil, and if higher temperatures are used, they will tend to become rancid, developing off flavors. The best temperature is from 90 degree F to 100 degree F (30 degree C to 40 degree C).

Herbs and spices are most flavorful when they first open and should be harvested while very fresh, before they begin to blossom. Because the aromatic oils are very sensitive, temperatures should be 90 degree F to 100 degree F (30 degree C to 40 degree C) for drying. Take care not to load trays too heavily as this will prolong the drying time.

Dried flowers, herbs and spices used for potpourri should be dried at temperatures ranging from 90 degree F to 100 degree F (30 degree C to 40 degree C) to maintain aroma and color.

Clean-A-Screen

Holds Up To 3 Cups of Liquid or Puree
Drying Fruit Rolls

Fruit rolls are a favorite snack for young and old alike. It is a chewy fruit product made from pureed fresh fruit canned or frozen, which has been dried and rolled into snack sized pieces. Most fruits can also be combined with others.

Some fruits, such as apples, are high in pectin and fiber, and have an excellent texture when dried. Use fresh fruit in season. You can also use slightly overripe fruits, irregularly shaped fruits, or slightly bruised fruits that would be unsuitable for canning or drying. Some fruits, such as citrus, should be used in combination with other fruits because they have so much liquid and very little pulp.

If you find that a fruit is too runny, combine it with apple, applesauce or a similar fruit that will give it more substance. When fresh fruits are not available, canned or frozen fruits (either sweetened or un-sweetened) can be used. Simply drain the liquid, and pour the fruit into the blender. Applesauce can be taken directly from the container for wonderful fruit rolls.

Drying Jerky

Jerky is a favorite snack for school, lunch, on the trail or just about anywhere. It is made by seasoning lean, raw meat in a salt mixture, then drying it without cooking. The finished product is a protein-rich exercise in chewing and ever so delicious. Jerky also makes a savory broth base for soups and stews.

Dried Jerky

Drying Meat

Jerky may be made from a variety of wild game meats, fish and poultry. Use filets of fish and the breast of chicken. You can make delicious jerky from ground meat, using the NESCO/American Harvest Jerky WorksTM kit. It’s best to use ground round or lean (or extra lean) meat. Season with NESCO/ Harvest Jerky seasoning mixes.

FAQ
1. Q: How dehydration works:

A: The process is very simple. Increasing the temperature of food makes its moisture evaporate. Air moving over the food carries the moisture away. Controlling the temperature and air circulation prevents food from spoiling while it is drying. If sufficient water is removed from the food, micro-organisms and enzymes that would make the food spoil are disrupted.

2. Q: How do you know when foods are dry?

A: Always let foods cool for a few minutes. Check to see if the food is still moist or sticky. If it is leathery and pliable, it is usually done. However, foods that are over dried may become brittle and turn brown.

3. Q: If I powdered my dried vegetables, what could I use them for?

A: Powdered onion and garlic, of course, are great seasonings for meats and sauces. Powdered tomatoes can be reconstituted into tomato sauce, paste, catsup, juice or soup. A blender or food processor will give you the finest texture. Store in air-tight container. Try making our own lemon zest, pepper flakes or corn meal.

Clean-A-Screen

Clean-A-Screen for Drying Sticky Foods and Herbs
4. Q: Will flavors mix if I dry different foods together in the same dehydrator?

A: If you dry foods in the same category, such as fruits with other fruits and vegetables with other vegetables, the flavors should not mix. However, we do not recommend drying onions with any other foods.

5. Q: What are the benefits of food drying?

A: There are many benefits of drying food. Here are some:

  • You are in control of the quality of food you eat.
  • You will save money.
  • You can take advantage of supermarket specials.
  • You can create a tasty snack that is good for you.
  • You can take advantage of your own garden by drying your fruits and vegetables to be used year round.
  • Cheapest way to preserve foods � costs half as much as canning and seven times cheaper than freezing.
  • Storing dried foods requires 1/10 of the space of canned foods.

Product Features

  • 1000-watts of drying power
  • Expandable to 30 trays
  • Adjustable Thermostat
  • Includes 8 each Trays, Fruit Roll Sheets, Clean a Screens
  • Includes How to Dry Foods Book

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Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods: A Cookbook

From the author of Half Baked Harvest comes her second cookbook with 125 show-stopping recipes made simple: fewer ingredients, fool-proof meal-prepping, easy entertaining, and everything in between.

Tieghan Gerard is known, both on her blog and in her debut cookbook, Half Baked Harvest Cookbook, for her stunningly beautiful meals and thoughtful recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about her debut, and promises all of those comfort-food forward, freshly-sourced recipes distilled into quicker, more manageable dishes using trending techniques that sell—from the almighty Instant Pot to night-before meal prep. Super Simple is the compendium for home cooks who are just starting out or pressed for time. It teaches the most important cooking basics and delivers sometimes good-for-you, always hassle-free meals without sacrificing taste. Whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.

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Stacy Lyn’s Harvest Cookbook: Cook Fresh Food Every Day of the Year

Co-host of “The Sporting Chef” shares her tips and more than 100 recipes for food from the garden, pasture, woods, and water.

With nine mouths to feed on a daily basis, Alabama chef Stacy Lyn Harris keeps it simple, but doesn’t skimp on elegance. Her seven kids enjoy homegrown food, prepared beautifully and sustainably thanks to a few chickens in the back, a year-round kitchen garden, milk from a dairy farmer just outside of town, and locally-sourced free-range meats.

Always served up in Stacy Lyn’s rustic-refined style, her dishes are classic Old South, but with a fresh, healthy, beautiful twist.

Featuring full-color photos, Stacy Lyn’s Harvest Cookbook includes more than 100 field- and farm-to- table recipes that meet her three-part criteria: family friendly (easy, with simple ingredients), fresh, and tasty.

There are cherished family recipes, free-range meat dishes derived from her husband’s hunting obsession, and lighter takes on decidedly southern classics―all prepared simply, in the freshest way possible. The book covers food from the garden, pasture, woods, and water in four sections:

“The Garden” features Fried Green Tomatoes, Jalapeño Poppers, Corn Chowder, Fried Squash with Tomatoes and Pesto, and other recipes to make you wish it was summer all year long.

“Beyond the Garden” delves into beekeeping and raising chickens for an amazing Honey Butter to pour over Cinnamon Pear Buns and your favorite Egg Salad Sandwiches with Refrigerator Pickles.

“From the Pasture” focuses on free-range, pasture-fed game recipes like Braised Short Ribs, Black-Eyed Pea Gumbo, and Juicy Pork Chops, plus a how-to on sausage-making.

“Seafood and Fish” includes Stacy Lyn’s favorite entertaining recipes, Best Ever Clam Bake and Perfect Fish Tacos.

Included are 15 “how-to” articles sprinkled throughout the book offer steps for cooking and eating sustainably in any setting―including container gardening, saving seeds, preserving, foraging, composting, and more.

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