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Drying fruits and vegetables: Food Drying- Make your Own Sun-Dried Tomatoes, Dried Apples And More

Food Drying / Dehydration- Make your Own Sun-Dried Tomatoes, Dried Apples And More

Drying Fruit and Vegetables - Times and General Instructions

Drying foods is one of the oldest and safest ways to preserve food. And while that often conjures up images of tough beef jerky; there are more gourmet dried foods appearing in fancy restaurants these days, such as "sun-dried" tomatoes!

Here are a variety of food dehydrators, at the best prices I could find. Scroll down this page for photos, descriptions, prices and ordering information. For more information about drying food see our directions here and this pdf file from UGA . Also, see this page for Canners (all types) .

* Drying times in a conventional oven could be up to twice as long, depending on air circulation. ** Steam until wilted.

*** WARNING: The toxins in poisonous varieties of mushrooms are not destroyed by drying or by cooking. Only an expert can differentiate between poisonous and edible varieties.

Drying Foods

Guide E-322

College of Agriculture and Home Economics New Mexico State University

Drying or dehydration, the oldest method of food preservation, is particularly successful in the hot, dry climates found in much of New Mexico. Quite simply, drying reduces moisture necessary for bacterial growth that eventually causes deterioration.

Successful dehydration depends upon a slow steady heat supply to assure that food is dried from the inside to the outside. Drying is also an inexact art. Size of pieces, relative moisture, and the method selected all affect the time required to dehydrate a food adequately.

Methods of Drying

Foods may be sun dried with or without a solar dehydrator, in a gas or electric oven, or with a portable electric dehydrator. Dehydrators with thermostats provide better control over poor weather conditions and food quality than sun drying.

An effective solar dehydrator is the shelf above the back seat of a car. Clotheslines are another popular drying rack for ears of corn. Colorful red chile ristras hung from vigas are practical as well as decorative.

Sun drying. Prepared foods are placed on drying trays. Stainless steel screening and thin wood lath are good materials for home-constructed drying trays. As aluminum screening reacts with acids in the fruit, it is less desirable. Do not use galvanized, copper, fiberglass, or vinyl screening.

Trays measuring about 14" X 24" X1" are an easy size to handle. If trays are to be used in an oven, they should be 1-1/2" smaller in length and width than oven shelves to allow air circulation.

Place trays of food away from dusty roads and yards. Elevate them at least 1" above the table with spools or bricks to allow good air circulation below the food.

Cover the food with a muslin or cheesecloth tent to protect it from insects. Dry fruits in direct sunlight; move trays periodically to assure direct sun exposure. Place vegetables in the shade to prevent excessive color loss.

If weather turns rainy, you will have to complete the drying process using another method.

To destroy insects or their eggs that may be on sun-dried foods and to remove additional moisture in thicker pieces, heat foods in a 150° oven for 30 min.

Oven drying . Either build trays as described for sun drying or convert oven racks to drying racks by stretching muslin or cheesecloth across the oven rack. Secure with >toothpicks or long sewn stitches. alternate trays in the oven periodically to assure even drying.

Set oven control at its lowest setting, but not below 140-50°. If using an electric oven, wedge a potholder between oven and door to allow a 1" opening. Moisture from the drying food will vent through this opening. Close the door on a gas oven, as vent will permit moisture to escape.

Dehydrator. There are two types of dehydrators: solar and electric. For each type of dehydrator, prepare food and place on racks. If using a solar dehydrator, adjust the position of the food throughout daylight hours to keep in direct sunlight.

Follow manufacturer's instructions for the electric dehydrators. When purchasing an electric dehydrator, select one that has a thermostat to regulate temperature and a fan to circulate air.

Vegetables . Choose tender vegetables. Wash, remove any damaged areas, and cut into even pieces. Blanch, then chill as though preparing for the freezer. Note: Do not blanch mushrooms, onions, or sweet peppers.

To blanch in boiling water, use one pound of food for each gallon of boiling water. Immerse vegetable into the boiling water using a wire basket or mesh bag, cover kettle, and boil the recommended time (see table). Blanching water may be reused until it becomes cloudy. Drain vegetables thoroughly.

To steam blanch, place 1" of water in kettle and bring to a rolling boil. Suspend thin layer of vegetables in basket or loose cheesecloth bag. Cover and steam blanch required amount of time (see table).

Fruit. Choose firm, mature fruit. Wash, peel if desired, remove any damaged areas, and cut into even-sized pieces or slices. Some fruits require little or no pretreatment. However, pretreat apples, apricots, bananas, cherries, peaches, and pears by one of the following methods to reduce vitamin and flavor loss, browning, and deterioration during storage.

Immerse fruit in a solution of one of the following to a gallon of water: 1 tbsp of sodium bisulfite or 2 tbsp of sodium sulfite or 4 tbsp of sodium metabisulfite. These pretreatments mixtures are available from some grocery stores, pharmacies, and wine-making shops. Soak fruit pieces for 5 min. and fruit halves for 15 min.

Note: Approximately 5% of asthmatics are sensitive to sulfites. Use one of the following pretreatments if sulfites present a potential health problem: