Drying is a timeless method to preserve a variety of fruits, vegetables, and herbs so that they can be enjoyed in winter well after harvest. Here’s how you can do it.
Keep the food by the drying
Drying is a natural form of preservation concentrates and enhances the flavors.
- When drying food, warm air removes water and harmful bacteria that may cause spoilage.
- Remove water also concentrates the flavor and aroma in the skin of fruits and vegetables.
- Dried fruits and vegetables should be checked regularly for mold, such as skin still contains a large amount of water – unless they are dried at high temperature, which unfortunately sacrificing taste.
Preparation of products for drying
Compare the items in the lot of the products you want to dry. They must be of a size and a thickness comparable to dry for an equal pace.
- Place the fruit in lemon water of five milliliters (a teaspoon) of lemon juice and about 500 milliliters (two cups) of water immediately after cutting, so that the fruit will not fade.
- Alternatively, dissolve 250 milliliters (one cup) of sugar in the same amount of water to make a sugar bath. Boil the mixture and let it cool before dipping the fruit briefly.
- Always position the products for drying in a single layer, with the cut side up.
- Pit, blanch and peel the apricots and peaches before drying.
- Beans should be blanched in advance in order to retain their color and flavor. You can also whiten other vegetables before drying.
- Put apple slices, mushrooms and chili peppers on cotton thread and hang them to dry.
- Dry leaves you grow herbs, or hang the stems in bunches and remove the sheets after drying.
- After drying, the small plums are generally composed of skin and a core, and it is generally difficult to separate the skin from the kernel. You’d better choose varieties larger and mature plums and cut them in half so they dry faster.
That can be dried
Dry only fresh, ripe produce high quality, preferably organic.
- Collect product for drying only during dry, sunny days. Wet products decay quickly and take more time and effort to dry.
- Harvest herbs late morning or early afternoon, when the water content is low.
- Fallen fruit on the ground is not suitable for drying.
- Stone fruit and seed fruit is easy to dry, but it may be better to peel the seeds of fruits.
- Avoid difficult to harvest bay both drying the whole plant; berries practically fall by themselves.
- Look for a full and mature aroma among all varieties of berries – otherwise dried fruit will not taste.
- The aroma of herbs changes when they dry; many of them, such as dill, chervil, tarragon, basil, and watercress lose their scent completely.
Many foods can be preserved and can even get new flavors by drying. Be sure to find the perfect spot for your outdoor drying, and keep an eye on the weather and the products. This will help you get the best possible results.