Article and Recipe Archive
Main ::Recipes ::Food Preserving
Minimize Text   Default    Enlarge Text

Food Preparation For Dehydrating

Save to list
Food Preparation For Dehydrating:

1. The smaller a piece of food the faster it will dry. Ideally, slices or pieces should be about 1/4" thick.
2. Remove all pits from fruits before drying.
3. Before drying whole prunes, figs, and grapes, they should be placed in boiling water or steam blanched for 1-2 minutes, or pricked with a fork. These processes allow moisture to escape during drying.
4. Vegetables should be blanched or steamed before being dried. This hastens the drying process, enhances the flavor, and preserves vitamin content.
5. Some fruits darken during the drying process. If you find this color change objectionable, food pieces may be dipped in solutions of lemon juice, orange juice, pineapple juice, ascorbic acid, or sodium bisulfite prior to drying.
6. Food should be dried at its peak of freshness and ripeness. If foods cannot be dried immediately, they should be temporarily stored in a dark, cool location.

Related Articles
Why Dehydrate?
Why Dehydrate? We're hooked on dehydrating! Most foods can easily and successfully be dried with very little preparation time. What's more, they are even easier to...
Apples - Canning, Drying, Freezing Directions
CANNING AND PRESERVING - Apples Whether you can, freeze, dry apples or all three, a quick review of the methods is in order. You will find that you will save hours of...
Don't discard the pulp! The NUTRI-STEAMER lets you use all parts of the fruit. Enjoy using leftover pulp for baby food, applesauce, fruit leather, apricot butter, fruit...


Search Glossary Saved Article Contact us