Drying Fruits & Vegetables

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You need 3 things for successful home food drying:

Heat - high enough to force out moisture but not hot enough to cook the food

Dry air - to absorb the released moisture

Air movement - to carry the moisture away

Natural drying, outdoors, requires warm days of 90 degrees F (32 degrees C) or more, low humidity, and control of insects. Oven drying or using a food dehydrator are alternatives for small quantities of food. The energy cost of operating an oven is high, however, compared to the cost of operating an electric food dehydrator.

* Many fruits and vegetables can be dried. Only ripe foods should be used.

* Rinse fruits and vegetables under cold running water and cut away bruised and fibrous portions. Seeds, stems and /or pits should be removed.

* Most vegetables and some fruits benefit from a pretreatment like blanching or dipping. Blanching is used for most vegetables. Blanching shortens the drying time, prevents enzyme action, and kills many spoilage organisms.



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