Drying fruits and vegetables food Dehydration

Drying Methods

• SUN: not recommended in Rhode Island…need several days of high temp and low humidity
• OVEN: slower than dehydrators
• FOOD DEHYDRATOR

Dehydrator Features

• Double wall construction of metal or high grade plastic, not wood
• Enclosed heating element
• Counter top design
• Enclosed thermostat from 85ºF-160ºF

• Fan or blower
• 4-10 open mesh trays, plastic, sturdy, washable
• UL seal
• Dial for regulating temp
• A timer, auto- shut off

Types of Dehydrators

• Horizontal Air Flow
• Heating element and fan are located on side
• Major advantages – reduces flavor mixing

• Vertical Air Flow
• Heating element and fan located at base
• Major disadvantage –
• flavors can mix

Indoor Air Drying

• Herbs, hot peppers, & nuts in shell most common
• Tie in bundles
• Enclose in paper bags, with openings for air circulation
• Spread in single layer on paper

Drying Fruit

• Wash and core
• Fruits can be halved, sliced, or whole
• Thin, uniform, peeled slices
• dry fastest
• If fruit dried whole, crack the skin to speed drying – cranberries – place in boiling then cold water to “check”

Pre-Treating the Fruit

• To prevent fruit darkening caused by oxidation
• Optional

• Sulfuring**
• Sulfite Dip**
• Ascorbic Acid
• Ascorbic Acid Mixtures
• Syrup Blanching
• Steam Blanching

• ** can cause an allergic reaction in some people

Drying the Fruit

• Place fruit in single layer
• Follow directions given
• Follow approximate drying times given
• Watch food as it dries much faster at the end of drying period

Determining Dryness of Fruit

• 20% moisture content when dried
• Cut several cooled pieces in half, should not:
• see visible moisture
• be able to squeeze moisture
• Not be sticky or tacky
• If piece folded in half, shouldn’t stick to itself

After Drying…

• Cool fruit 30-60 minutes before packaging…don’t pack too soon or moisture buildup could occur…don’t wait too long or could pick up moisture

Conditioning Fruits

• Conditioning equalizes the moisture.
• Pack cooled fruit in plastic or glass jars, seal and let stand for 7-10 days
• Shake jars daily to separate pieces and check for moisture condensation
• If condensation, return to dehydrator for more drying…unless has started to mold, then dispose of

Drying Vegetables

• Preparing the vegetables
• Wash, trim, peel, according to directions
• Uniform pieces
• Dry as soon as possible
• after picking

Pre-treating Vegetables

• Water blanching
• Recommended times
• Start timing when water returns to boil
• Steam blanching
• ≤ 2 inches above boiling water
• Heated through, but not cooked
• Lose less water-soluble vitamins & minerals

Cooling Vegetables

• Cool
• Wipe vegetables
• Place in dehydrator

Determining Dryness of Veggies

• Dry vegetables until brittle or “crisp”
• 10% Moisture
• Don’t need conditioning
• like fruits, because they
• have a lower
• moisture content

Drying Jerkey

• Jerky can be made from:
• Meat (sliced cuts, ground)
• Fish (fillets)
• Poultry (breasts)
• Two drying methods
• Dry, then heat
• Heat, then dry**

Disclaimer:

• Disclaimer:
• Trade and brand names are used only for information. The University of Rhode Island does not guarantee nor warrant published standards on any product mentioned; neither does the use of a trade or brand name imply approval of any product to the exclusion of others which may also be suitable.
• Document Use:
• So Easy to Preserve, 5th Edition, 2006, University of Georgia Cooperative Extension Service
• Adapted with permission of the University of Illinois. Finck, J. 2011. Drying Foods (slides). Springfield, IL: The University of Illinois, Extension.
• Ball® Complete Book of Home Preserving, Ed. J. Kingry and L. Devine, 2006. Robert Rose Inc.
• Photography Credits
• Elizabeth Andress and Elaine D’Sa, National Center for Home Food Preservation, University of Georgia.
• Information Staff, Agricultural Research Service, USDA.
• North Caroline State University