How to dry fruits and vegetables



As an alternative to the long, arduous task of canning fruits and

vegetables, drying has become a popular means of preserving the

bounty from your garden and fruit trees. It is a known fact that the

bacteria which causes spoilage is halted when about 90% of the

moisture is removed from fruits and vegetables and the produce can

be stored for lengthy periods of time. Another attractive asset of

drying fruits and vegetables is the concentration of natural sugars

which gives produce a wonderful sweet flavor while reducing the

storage volume. Proper drying will also preserve nutrients in your

produce.



Flavor, high vitamin retention and appearance when drying fruits and

vegetables will depend on preliminary treatment. Sliced fruits

should be dipped in pure lemon juice right after being cut to

preserve the natural color. To preserve vitamin content and flavor

the produce should be blanched. To do this the produce should be

immersed in boiling water from 2 to 8 minutes. Beans, apples,

broccoli, and celery take about 2 minutes to blanch. Corn, spinach,

squash, tomatoes and cabbage should be blanched for between 1 and 1 1

\2 minutes. Brussels sprouts, apricots, cauliflower and carrots will

take 3 1\2 to 5 minutes, while peaches and nectarines take 8 minutes

to blanch. When the produce is blanched it should be immediately

dipped in cold water to cool and if necessary, peeled. Blanching is

not necessary when drying mushrooms, garlic and onions.



To dry your fruits and vegetables you will need to slice them into

pieces. Grapes, leafy vegetables, peas and beans do not require

slicing. Corn can be dried on the cob and rubbed off after drying,

but takes a much longer period of time. It is recommended that you

cut it off the cob with a sharp knife before drying.



There are many forms of drying fruits and vegetables after they are

sliced. They can be laid out on racks placed on cookie sheets in a

very low oven or air dried by placing them in the sun. For the best

results be sure the temperature of your chosen drying area is

between 95 and 140 degrees. Too much heat can break down the vitamin

content. Using an electric dehydrator is another way of drying

fruits and vegetables, as is using solar driers. Although the method

you use should be one that is most convenient for you, it is very

important to make sure the produce has plenty of warm air

circulation.



During the drying process check the fruits and vegetables from time

to time to see if they need to be turned for better drying. The best

way to check for dryness is by running the produce through your

fingers to feel for damp or sticky areas. When the produce is dry,

place it in plastic storage bags and seal, then check in a few hours

to make sure no moisture has formed in the bag. If moisture is

discovered, return the fruits and vegetables to the drying trays.

How you store your dried fruits and vegetables is also important.

Many fruits such as grapes, peaches, apples, pears, oranges and

such, do better if stored in the vegetable bin of your refrigerator.

Most dried vegetables can be stored your kitchen cabinets after

being placed in sealed plastic bags or container.