Drying (Dehydrating)
Probably
the oldest method of food preservation
Why dry?
Dehydrating food reduces both size and weight and therefore takes up less storage space.
Dehydrating food reduces both size and weight and therefore takes up less storage space.
To Dehydrate food you need:
• Heat—controlled temperature high enough to
force out moisture, but not hot enough to cook the food.
• Dry Air—to absorb the released moisture
• Air Circulation—to carry the moisture away
Equipment needed:
• a dehydrator or drying trays. If drying
outside in the sun, the day should be at least 90 degrees
• general kitchen utensils such as knives,
peelers, colander, cutting board, etc.
Preparation:
Wash, peel if necessary, blanch
if necessary, cut into uniform slices if large fruit or vegetable. Dehydration
can take from 3 to 14 hours depending on what is being dried.
Storage:
Any kind of container that
protects from air, moisture, light and insects—canning jars, plastic containers
with locking lids, vacuum packaging, or storage bags. The storage temperature
should be between 50-70 degrees. Most fruits and vegetables can be safely
stored from 6 months to 1 year depending on the storage conditions. If moisture
is apparent, dispose of the food.
Use:
Dried fruit and vegetables can be
eaten as is, but can also be rehydrated using boiling water and used in soups,
stews and cassaroles.
Fruits:
• Fruits that need to be peeled before drying:
Apples, pears, peaches, pineapple, bananas
• Fruits that would benefit from being treated
with a lemon juice or ascorbic acid dip to prevent browning: apples, bananas,
nectarines, peaches, pears, apricots
• Fruits that can be cut in half, pitted and
dried in their skin: apricots, cherries, nectarines, plums, prune plums
• Fruits that should be dried until almost
crisp: bananas, strawberries
• Fruits that would benefit from blanching
before drying: blueberries, grapes
Vegetables:
Are better if cut into smaller,
uniform pieces to hasten drying time. Finished vegetables should look and feel
crisp or brittle. They can be eaten dried, but are usually reconstituted before
using (15 minutes to 3 hours depending on texture and thickness)
• Vegetables that should be blanched: Asparagus,
Beans, carrots, corn, peas, potatoes, pumpkin
• Vegetables that should be cooked before
drying: beets,
• Vegetables that can be sliced and dried fresh:
Okra, Onions and leeks, peppers (hot and sweet), tomatoes, zucchini
Information
from The Ball Blue Book, Guide to Preserving
Freezer Storage
Recommended
Length of Storage at 0˚
Bakery Months
Breads, Quick (Baked) 2
Breads, Yeast (Baked) 4–8
Breads, Yeast (Unbaked) 1/2
Cakes 6
Cakes, Fruit 12
Cookies (Baked) 6
Cookies (Unbaked) 4
Pastry (Unbaked) 2
Pies (Baked) 1
Pies (Unbaked) 3
Dairy Months
Butter 5–6
Cheese, Cottage 1
Cheese, Hard or Semi-Hard 6–12
Cheese, Soft 4
Eggs 12
Ice Cream, Sherbet 1–3
Milk 1
Fruits Months
Fruits, Citrus 3–4
Fruits (Except Citrus) 12
Meat, Poultry, Seafood, Game Months
Beef, Lamb, Mutton, Veal, Venison 8–12
Fish 2–3
Ground Meat 3–4
Liver 3
Rabbit, Squirrel 6–8
Crab, Fish Roe, Lobster, Oysters 3–4
Pork (Cured) 1–2
Pork (Fresh) 6–8
Sausage 4–6
Shrimp 6
Turkey, Chicken 12
Prepared Foods Months
Candies 12
Gravy 2
Pizza 1
Prepared Main Dishes 3–6
Salads 2
Sandwiches 1
Soups, Stews 6
Soft Spreads Months
Freezer Jams and Jellies 12
Vegetables Months
Onions 3–6
Vegetables (Cooked) 1
Vegetables (Except
Onions) 12
No comments:
Post a Comment