Creative Cooking Tips - Drying Food 3

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Drying Food - Preparation of Produce

[ Drying Food | Drying Herbs | Drying Fruit | Drying Vegetables]
[ Cooking Dried Fruit | Cooking Dried Vegetables ]

Produce to be dried should be flawless and in peak condition. Prepare food under sanitary conditions and wash and dry prior to preparation. Prepare only what you will be able to process promptly and easily. Methods to be used with the tables below:

Ascorbic Acid to Prevent Discoloration
This special treatment is given to fruit that darkens when exposed to air. When food is dried, the prepared cut food is exposed to air for several hours during the drying proces and therefore is susceptible to discoloration. Ascorbic acid (vitamin C) does an excellent job of preventing color changes in fruit.
Different strengths of ascorbic acid solution must be used for different fruit. The amount used for drying fruit is more then with canning or freezing.
- Use a solution of 2 1/2 teaspoons of ascorbic acid to 1 cup of water for fruit that darkens easily.
- Use 1 teaspoon of ascorbic acid to 1 cup of water for other fruit (or follow package instructions).
- One cup of ascorbic acid solutions is enough for five cups of cut fruit.
Dip prepared fruit in the solution, coating all cut surfaces, or sprinkle it over the fruit. Don't soak fruit as it will absorb water and lengthen the drying process.
Hot Water Dip
Some fruits have a heavy skin with a wax-like finish that retards evaporation. To help speed the drying process, these fruits must be given special treatment.
Bring water to a boil in a saucepan and reduce heat so water simmers. Wash fruit and place it in a basket. Immerse the filled basket in hot water for the time recommended in tables below. Remove from hot water and plunge immediately into ice-cold water. Keep fruit in cold water until cool, then drain on paper toweling.
Steaming
Steaming retards the action of enzymes. It also inhibits discoloration, protects some nutrients, and softens and loosens fruit skins to speed the process of drying.
Fill a saucepan with two to three inches of water and bring to a boil over high heat. Place prepared cut produce in a steamer or basket. Do not overcrowd as the steam must reach all food equally. Place basket over boiling water. Cover with tight-fitting lid, reduce heat and simmer for time recommended in tables below. Remove food and place in a single layer on paper towels. Cover with towels to absorb excess moisture.

Fruit Preparation Chart

Fruit	Preparation	Prevention of Discoloration	Steaming Time	Drying Times & Temperature (Home Food Dryer)	Doneness of Dried Product
Apples	Wash, peel and core. Cut into 1/8 inch slices. Treat for discoloration as each apple is prepared.	Coat each slice with ascorbic acid solution.	5 minutes	6 to 7 hours. 130^o F for 1 hour. 150^o F until nearly dry. 140^o F for final drying. Test for dryness. Pasteurize 15 minutes.	Leathery, no moisture when squeezed.
Apricots & Nectarines	Select ripe apricots. Wash halve and pit. Treat for discoloration.	Coat cut surfaces with ascorbic acid solution.	15 minutes.	12 - 14 hours for halves. Drying temperatures: See apples.	Leathery, rubbery, no moisture, when squeezed.
Hard-skinned Berries (Cranberries, blueberries, black currants, etc.)	Wash and trim stems and blossom ends if necessary. Dip in boiling water 15 to 30 seconds. Plunge into cold water. Drain on paper towels.	Not necessary.	None.	4 to 5 hours. 130^o F for 1 hour. 140^o F for remaining time. Test for dryness. Pasteurize 15 minutes.	Hard, no moisture. Berries rattle on trays.
Cherries	Wash, halve and pit.	Not necessary.	None.	5 to 6 hours. 120^o F for 1 hour. 140^o F until nearly dry. 135^o F for final drying. Test for dryness. Pasteurize 15 minutes.	Leathery, sticky.
Figs	Cut large figs in half; leave small figs whole. Whole figs: Dip in boiling water 30 - 40 seconds. Plunge into cold water. Drain on paper towels. Halved figs: Steam.	Not necessary.	20 minutes.	4 to 6 hours. 120^o F for 1 hour. 145^o F until nearly dry. 130^o F for final drying. Test for dryness. Pasteurize 15 minutes.	Leathery, slightly sticky, soft.
Grapes	Select seedless variety. Wash and remove stems. Dip in boiling water 15 to 30 seconds. Plunge into cold water.	Not necessary.	None.	Drying temperatures: See cherries.	Fairly pliable flesh, slightly sticky.
Peaches	Select freestone variety. Blanch 60 seconds in boiling water to loosen skins. Cool quickly. Peel, halve, pit and slice. Treat for discoloration as each peach is prepared.	Coat peaches with ascorbic acid solution.	Halves: 15 to 20 minutes. Slices: 8 minutes.	6 to 7 hours. 130^o F for 1 hour. 155^o F until nearly dry. 140^o F for final drying. Test for dryness. Pasteurize 15 minutes.	Leathery, tough.
Pears	Allow pears to ripen. Wash, peel and core. Remove fibrous vein. Halve or slice and treat for discoloration as each fruit is prepared.	Coat each slice with ascorbic acid solution.	Halves: 20 minutes. Slices: 5 minutes.	5 to 7 hours. 130^o F for 1 hour. 150^o F until nearly dry. 140^o F for final drying. Test for dryness. Pasteurize 15 minutes.	Leathery, no moisture when cut or squeezed.
Plums	Wash plums. Leave whole. Dip in boiling water 30 to 45 seconds. Plunge into cold water. Drain on paper towels.	Not necessary.	Whole: 15 minutes. Sliced: 5 minutes.	Whole: 14 hours. Halves: 8 hours. Sliced: 6 hours. 120^o F for 1 hour. 150^o F until nearly dry. 140^o F for final drying. Test for dryness.	Pliable and leathery.

Vegetable Preparation Chart

Vegetable	Preparation	Steaming Time	Drying Temperatures	Doneness of Dried Product
Green & Yellow Snap Beans	Wash and trim stems and flower ends. Leave whole.	Small: 15 min. Large: 20 min.	120^o F for 1 hour 150^o F until nearly dry. 130^o F for final drying. Test for dryness. Pasteurize 10 min.	Hard & Brittle
Lima Beans & Peas	Shell	10 min.	140^o F for 1 hour. 160^o F until nearly dry. 130^o F for final drying. Test for dryness. Pasteurize 10 min.	Hard & Brittle
Beets	Use only small beets. Trim stalks, leaving 1" to 2" of stalk to prevent bleeding. Cover with boiling water and simmer until tender (about 30 min). Peel and trim ends. Cut into 1/8 inch slices.	30 - 45 min.	120^o F for 1 hour. 150^o F until nearly dry. 130^o F for final drying. Test for dryness. Pasteurize 10 min.	Tough but flexible.
Carrots	Use tender carrots. Wash well or scrape.	20 - 30 minutes, or until just tender. Trim stem and root ends. Cut into 1/8 inch slices.	see beets.	Tough but flexible.
Celery	Wash stalks. Cut into 1/4 inch pieces. Cut large pieces in half.	4 minutes	130^o F for 1 hour. 150^o F until nearly dry. 130^o F for final drying. Test for dryness. Pasteurize 10 min.	Brittle
Mushrooms	Select fresh, tightly closed mushrooms. Wipe with damp cloth. cut stems into 1/8 inch pieces; slice caps into 1/8 inch pieces.	12 - 15 min.	130^o F for 1 hours. 150^o F until nearly dry. 140^o F for final drying. Test for dryness. Pasteurize 10 min. (Dry caps and stems separately)	Brittle
Onions	Peel and slice into 1/8 inch rings.	none	140^o F until nearly dry. Onions scorch easily, so watch carefully. Reduce heat to 130^o F for final drying period. Test for doneness.	Crisp
Hot Peppers	Wash well. Thread on a string,leaving space between each pepper. Hang in warm dry place, indoors or outdoors. Dried pepper will shrink and be Dis-colored and crisp.

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