Pick your produce at the peak and work quickly to stop spoilage and to help preserve the color and taste.
Prep vegetables as if you were going to serve them. Wash well, trim, cut, chop or cut up. Use your favorite food dehydrator recipes.
Tips:
1. Process foods as soon after picking as possible.
2. Do not add fresh produce to a partly dried load.
3. Drying times will vary primarily based on the thickness of slices, the amount of water in the food, temperature, humidity and altitude. Start a recipe book to keep track of and record your own drying times for various foods.
4. When stored correctly, dehydrated foods are customarily good for a year.
5. Ascorbic acid can be purchased from grocery store and drug stores, and is available in powder and tablet form.
Dehydrating veggies (whether fresh from the garden, the farmer's market, or perhaps just from the grocery at in-season pricing) and used in the off-season is one of the best methods of saving your vegetables. Dehydrating veggies preserves them with a higher nutritional content that far transcends that of canned vegetables. Also, the process of dehydrating veggies is frequently more cost effective than freezing, as you will not use electricity in the further storage of your items.
Additional Facts...
Successful drying is dependent on heat, air dryness and air movement.
Select your vegetables to be dried at top flavor and quality.
Blanch vegetables before drying to stop enzyme action and enhance eradication of microbes.
Package dried foods in firmly sealed containers and store in a cool, dry place.
Drying is one of the oldest techniques of food preservation. Drying preserves foods by removing enough moisture from food to avoid rot and spoilage. Water content of evenly dried food is between from 5 to 25 percent dependent on the food.
Successful drying depends on:
enough heat to draw out moisture, without cooking the food;
dry air to take in the released moisture; and
adequate air flow to carry off the moisture.
When drying foods, the key's to remove moisture as swiftly as possible at a temperature that does not seriously affect the flavor, texture and color of the food. If the temperature is too low at the start, microorganisms may survive and even grow before the food is adequately dried. If the temperature is too high and the humidity too low, the food may get tougher on the surface. This makes it more troublesome for moisture to escape and the food doesn't dry properly.
Choosing Your Vegetables
Select your vegetables at peak flavour and eating quality. This usually is just as they reach maturity. Sweet corn and green peas , however , should be slightly before fully ripe so they keep their sweet flavor before their sugars change to starch.
Prep vegetables as if you were going to serve them. Wash well, trim, cut, chop or cut up. Use your favorite food dehydrator recipes.
Tips:
1. Process foods as soon after picking as possible.
2. Do not add fresh produce to a partly dried load.
3. Drying times will vary primarily based on the thickness of slices, the amount of water in the food, temperature, humidity and altitude. Start a recipe book to keep track of and record your own drying times for various foods.
4. When stored correctly, dehydrated foods are customarily good for a year.
5. Ascorbic acid can be purchased from grocery store and drug stores, and is available in powder and tablet form.
Dehydrating veggies (whether fresh from the garden, the farmer's market, or perhaps just from the grocery at in-season pricing) and used in the off-season is one of the best methods of saving your vegetables. Dehydrating veggies preserves them with a higher nutritional content that far transcends that of canned vegetables. Also, the process of dehydrating veggies is frequently more cost effective than freezing, as you will not use electricity in the further storage of your items.
Additional Facts...
Successful drying is dependent on heat, air dryness and air movement.
Select your vegetables to be dried at top flavor and quality.
Blanch vegetables before drying to stop enzyme action and enhance eradication of microbes.
Package dried foods in firmly sealed containers and store in a cool, dry place.
Drying is one of the oldest techniques of food preservation. Drying preserves foods by removing enough moisture from food to avoid rot and spoilage. Water content of evenly dried food is between from 5 to 25 percent dependent on the food.
Successful drying depends on:
enough heat to draw out moisture, without cooking the food;
dry air to take in the released moisture; and
adequate air flow to carry off the moisture.
When drying foods, the key's to remove moisture as swiftly as possible at a temperature that does not seriously affect the flavor, texture and color of the food. If the temperature is too low at the start, microorganisms may survive and even grow before the food is adequately dried. If the temperature is too high and the humidity too low, the food may get tougher on the surface. This makes it more troublesome for moisture to escape and the food doesn't dry properly.
Choosing Your Vegetables
Select your vegetables at peak flavour and eating quality. This usually is just as they reach maturity. Sweet corn and green peas , however , should be slightly before fully ripe so they keep their sweet flavor before their sugars change to starch.
About the Author:
Marjorie J McDonald experienced growing up in a gardening family. Each and every year a large garden was planted and all extra food was sold, frozen, canned or dehydrated so the extra foods lasted all thru the year. Creating food dehydrator recipes was especially fun for her family to do. Having hot soup in winter using vegetables from the peak of the season available because of vegetable dehyrating as a method to dehydrate vegetables made cold winters more enjoyable.
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