How To Dry Fruits and Vegetables
Drying Food Is Easy and Inexpensive
Drying is one of the oldest methods of food preservation. In many parts of the world, it is still the main way to keep food from spoiling. Whether drying by sun, oven, commercial or handmade dehydrator, this is an effective way to preserve food, particularly fruits and vegetables. By removing a large amount of the water content, the organisms that cause spoilage cannot grow. The amount of moisture that can be safely left in depends on whether it is a low or high acid food, as well as on the type of storage. Most pieces will shrink to 1/6 to 1/3 of their original size and weight.
Equipment
This method of preserving food does not require a large investment. It can be as simple as placing trays or a clean sheet in the hot sun and spreading the desired items out to dry. Sun drying is difficult though, in areas that do not have bright, hot sunlight and low humidity. Daytime temperature should reach about 90 degrees to sufficiently dry food. Even then, it could take several days to dry most foods, and they will need to be brought inside at night.
Oven drying can work well for small amounts, but is not practical for larger quantities of food. The good part about this method is that the temperature can be controlled, if the oven can be set as low as 125 degrees. If it can't, the door will need to be left partially open, which heats up the kitchen and wastes energy. Drying at too high a temperature can cause the pieces to harden on the outside, while remaining too moist on the inside.
The best way to dry food consistently and quickly, is with a commercial dehydrator. These can be costly, but can be a good investment for those who plan to dry foods regularly. Both the air flow and temperature can be controlled, allowing food to be dried in any weather, throughout the year. Vegetables need to be dried at 125 degrees, fruit needs the slightly higher temperature of 135 degrees or higher.
With any of these methods, it is important to use trays that are made of food safe material. These can include stainless steel, plastic or teflon coated fiberglass. Metals such as copper or aluminum should never be used, nor should any metal that has been plated with cadmium or zinc. Wooden trays with woven or perforated bottoms work well for homemade dryers.
Food Drying Basics
It is extremely important to use food that is in its prime. Overripe or bruised produce should not be used. They can be cut and peeled according to preference, but individual pieces should not be more than 1/2 inch thick. Small, thin pieces tend to dry the best. When sufficiently dried, vegetables will be crisp, brittle or tough. Fruits should be leathery and pliable.
Some of the produce may require pretreatment to help preserve color and prevent decomposition, as well as to help preserve nutritional value and prolong shelf life. Treatments can include blanching, sulfuring or coating with an antioxidant. Blanching is preferred, as it retains more of the vitamins and minerals contained in the fruits or vegetables. In addition, some may need to be conditioned after they are dried. This means they are stored temporarily in bulk to evenly distribute remaining moisture. Stirring and examining the pieces allows for those which are not adequately dried to be removed. The produce can then be packaged in airtight containers or bags and stored in a cool, dry place. Most fruits or vegetables will keep from six months to one year.
To Dry Peaches
Begin by peeling and slicing fruit. Using a commercial dryer, blanch slices for about 8 minutes. Place in single layers in on dryer trays, at a temperature of 150 degrees. When juice is not visible on the slices, turn them over and continue drying until they appear leathery and slightly tough. This should take about 6 hours.
apples dry well
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vegetables for drying
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