Simple, Safe, Easy to Learn

Drying Foods

Today’s Topics

• Understand how drying process preserves foods

• Review what equipment is needed

• Learn how to choose best methods of treating fruits before drying

• Understand how to blanch vegetables before drying

• Learn how to safely store dried foods

How Does Drying Foods Work?

• Removes moisture from food so that bacteria, yeasts, and molds cannot grow

• Drying also slows the action of enzymes, but does not kill them

Methods of Drying

• Sun or Solar Drying

• Vine Drying

Methods of Drying

• Oven Drying– Great to use if trying out the process– Challenging because of daily use

• Hazard for small children

– Slower than dehydrators – no air movement• Food is darker, less flavorful

– Uses more energy• Cost more

Methods of Drying

• Electric Dehydrator– Double wall construction-metal or plastic– Enclosed heating elements– Enclosed thermostat with dial control

• From 85 to 160 degrees• Timer• Fan or blower• 4-10 open mesh trays-easy wash plastic• UL seal of approval

Methods of Drying

• Microwave– Fast way to dry herbs when in small quantities– Follow MW directions– Do not use for other food items- moisture

doesn’t evaporate

Preparation of Food

• Select high quality produce

• Wash and core

• Leave whole, half, or slice in equal pieces– Smaller is better

• Select appropriate pretreatment

• Place in single layer on drying trays

• Pieces should not touch or overlap

• Follow directions for your method

Pretreatments

• Fruit– Sulfuring– Ascorbic Acid– Fruit Juice Dip– Honey Dip– Syrup Blanching– Steam Blanching

Pretreatments

• Vegetables:– Blanching – Water or Steam?

• Hot water, colander, ice water, drain

Testing for Dryness

• Vegetables–Brittle–Flake when crushed

• Fruit–No visible moisture–Pliable, but not sticky or tacky–Folded in half-doesn’t stick to itself–Berries should rattle

Packaging and Storing

• Cool 30-60 minutes

• Pack loosely in plastic or glass jars

• Seal containers tightly

• Store in cool, dark place

• Dried fruit needs conditioning-– Pack loosely in plastic or glass jars

• Shake daily

How Should I Use Them?

• Snacks: dried fruits

• Dried vegetables are good in soups, casseroles, easy to re-hydrate

• Both are good to store as emergency food

Drying Meats

• Meats should be stored in the freezer

• Precook meat before drying

Summary

• Use up to date information and recipes

• Collect and inspect needed equipment

• Use fresh produce

• Make sure equipment and kitchen are sanitary

• Follow instructions carefully

• Enjoy

Questions?

“This material has not been peer-reviewed for statewide distribution -- blind peer review pending.”  

References:• Andress, E., & Harrison,J (2006) So Easy to Preserve 5th ed.). Cooperative

Extension, The University of Georgia

• Kendall,P.,DiPersio, P & Sofos, J. Drying Vegetables, bulletin no 9.308, University of Colorado

• Kendall,P, Dipersio, P. & Sofos, J. Drying Fruits, bulletin no 9.309, University of Colorado