Drying foods is still considered one of the simplest methods of food preservation. Drying removes most of the water content of food, and much of the bulk. The space required to store dried food is minimal and all you need are clean, airtight containers and a cool, dark place for storage.
The principle of food preservation by drying is that microorganisms require a certain amount of moisture in order to grow. If enough water is removed from food, these organisms cannot grow, and food spoilage is prevented.
There are three methods by which food can be dried successfully:
Trays: Select wooden trays (not green wood) that are slatted, woven, or perforated so that warm air can circulate around food. Do not use solid wood or galvanized metal trays. Trays should not be affected by heat, will not discolor food, and will not flavor food in any way
Basket: Use when blanching or steaming fruit and vegetables.
Scales: Use to weigh food before and after drying in order to determine if enough water has been removed.
Testing for Dryness
Remove one or two pieces of processed food from the dryer and allow them to cool before testing for dryness. Warm food will seem softer and more moist than food that has cooled.
Fruit: Cut a piece of cooled, processed fruit and squeeze it. There should be no moisture and the fruit should be "rubbery" or "leathery".
Vegetables: Shake the drying tray. Vegetables usually rattle when they are dry. They will feel tough and brittle.
Food can be tested by weight. When the weight has dropped by 50% the food is approximately two-thirds dry.
After drying it is recommended that a final heat treatment be given in order to pasteurize food before storage. This treatment is necessary to destroy harmful bacteria.
Spread dried food loosely on trays and place in a preheated 175o oven. Heat vegetables 10 minutes and fruit, which is usually cut into larger pieces for 15 minutes. Remove from oven, cover loosely with clean cloth, cool and package.
Packaging Dried Food
Dried foods should be stored in well-filled, tightly covered containers or in polyethylene bags. Since dried food will absorb any moisture, there there should be as little air as possible.
Food must be completely cooled before packaging. Containers should be dry and clean. Close containers securely, label and store in a cool, dark dry place, away from possible contamination by insects or animals.
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