Drying or dehydration, the oldest method of food preservation, is particularly successful
in the hot, dry climates found in much of New Mexico. Quite simply, drying reduces
moisture necessary for bacterial growth that eventually causes deterioration.
Successful dehydration depends upon a slow steady
heat supply to assure that food is dried from the inside to the outside. Drying is also an
inexact art. Size of pieces, relative moisture, and the method selected all affect the
time required to dehydrate a food adequately.
Methods of Drying
Foods may be sun dried with or without a solar dehydrator, in a
gas or electric oven, or with a portable electric dehydrator. Dehydrators with thermostats
provide better control over poor weather conditions and food quality than sun drying.
An effective solar dehydrator is the shelf above the back seat of
a car. Clotheslines are another popular drying rack for ears of corn and strips of jerky.
Colorful red chile ristras hung from vigas are practical as well as decorative.
Sun drying. Prepared foods are placed on drying trays. Stainless
steel screening and thin wood lath are good materials for home-constructed drying trays.
As aluminum screening reacts with acids in the fruit, it is less desirable. Do not use
galvanized, copper, fiberglass, or vinyl screening.
Trays measuring about 14" x 24" x 1" are an easy
size to handle. If trays are to be used in an oven, they should be 1 1/2" smaller in
length and width than oven shelves to allow air circulation.
Place trays of food away from dusty roads and yards. Elevate them
at least 1" above the table with spools or bricks to allow good air circulation below
the food.
Cover the food with a muslin or cheesecloth tent to protect it
from insects. Dry fruits and meats in direct sunlight; move trays periodically to assure
direct sun exposure. Place vegetables in the shade to prevent excessive color loss.
If rain threatens or food requires more than one day to dry,
cover with a waterproof material or place the food in a sheltered area.
To destroy insects or their eggs that may be on sun-dried foods
and to remove additional moisture in thicker pieces, heat foods in a 150 degree oven for
30 min.
Oven drying. Either build trays as described for sun drying or
convert oven racks to drying racks by stretching muslin or cheesecloth across the oven
rack. Secure with toothpicks or long sewn stitches. Alternate trays in the oven
periodically to assure even drying.
Set oven control at its lowest setting, but not below 140-150
degrees. If using an electric oven, wedge a potholder between oven and door to allow a
1" opening. Moisture from the drying food will vent through this opening. Close the
door on a gas oven, as into vent will permit moisture to
escape.
Dehydrator. There are two types of dehydrators: solar and
electric. For each type of dehydrator, prepare food and place on racks. If using a solar
dehydrator, adjust the position of the food throughout daylight hours to keep in direct
sunlight.
Follow manufacturer's instructions for the electric dehydrators.
When purchasing an electric dehydrator, select one that has a thermostat to regulate
temperature and a fan to circulate air.
General Directions for Preparing Foods for Drying. Refer to the
tables at the end of this guide for instructions for specific foods.
Vegetables. Choose tender vegetables. Wash, remove any damaged
areas, and cut into even pieces. Blanch, then chill as though preparing for the freezer.
Note: Do not blanch mushrooms, onions, or sweet peppers.
To blanch in boiling water, use one pound of food for each gallon
of boiling water. Immerse vegetable into the boiling water using a wire basket or mesh
bag, cover kettle, and boil the recommended time (see table). Blanching water may be
reused until it becomes cloudy. Drain vegetables thoroughly.
To steam blanch, place 1" of water in kettle and bring to a
rolling boil. Suspend thin layer of vegetables in basket or loose cheesecloth bag. Cover
and steam blanch required amount of time (see table).
Fruit. Choose firm, mature fruit. Wash, peel if desired, remove
any damaged areas, and cut into even-sized pieces or slices. Some fruits require little or
no pretreatment. However, pretreat apples, apricots, bananas, cherries, peaches, and pears
by one of the following methods to reduce vitamin and flavor loss, browning, and
deterioration during storage.
Immerse fruit in a solution of one of the following to a gallon
of water: 1 tbsp of sodium bisulfite or 2 tbsp of sodium sulfite or 4 tbsp of sodium
metabisulfite. These pretreatments mixtures are available from some grocery stores,
pharmacies, and wine-making shops. Soak fruit pieces for 5 min. and fruit halves for 15
min.
Note: Approximately 5% of asthmatics are sensitive to sulfites.
Use one of the following pretreatments if sulfites present a potential health problem:
Dip fruit in a commercial
ascorbic acid/water mixture from the grocery store. Follow manufacturer's instructions
when preparing and using the solution.
Steam blanch fruit for 5-6 min.; water blanch fruit for 4-5 min.
(see information on water and steam blanching above).
Dip prepared fruit in a saline solution composed of 2-4 tbsp of
salt and l gallon of water for 10-15 min.
Meat. Choose lean cuts of beef or venison. Partially freeze and
remove all visible fat. Slice with the grain of the meat into strips, 1" wide,
1/2" thick and 8-10" long.
Pound strips flat to tenderize and season with salt, chile, or
other desired flavors. Marinate and refrigerate overnight for additional tenderness and
flavor. Popular marinades include teriyaki, sweet and sour, soy, Worcestershire, and chile
sauces.
Fish. Slice salmon filets into thin strips. Place strips in a
dish or enamel pan. Salt strips using 2 tbsp. salt per pound. Refrigerate overnight. Oven
or dehydrator drying is preferable to sun drying fish.
Drying Times
Drying time varies widely because of the method selected and the
size and amount of moisture in food pieces. Sun drying requires the most time; an electric
dehydrator requires the least. Vegetables take from 4-12 hours to dry; fruits take 6-20
hours. Meats require about 12 hours. Making raisins from grapes may require days/weeks
when dried outside.
When testing foods for dryness, remove a piece from the center of
the drying tray and allow it to come to room temperature. Fruits and meat jerky should be
leathery and pliable; vegetables should be brittle.
Conditioning Dried Foods
Food should be conditioned for a week before being packaged for
long-term storage. To condition food, place it in a container such as a cloth sack or a
clear, covered container and allowing any remaining moisture to redistribute itself
through the fruit.
If using a clear, covered container, watch for moisture beads. If
they form, continue drying food. If using the cloth bag, hang it in a convenient location
and shake the bag daily to redistribute food and moisture.
Storing Dried Foods
Place dried food in freezer-weight plastic storage bags, press
out air, and then put in containers with a tight-fitting lid. Store in a cool, dark, dry
area.
Dried foods store well at room temperature for a month.
Refrigerate foods if they will be used within three months; freeze foods for storage
periods between three months and one year. Foods should be used within one year.
Using Dried Foods
Dried meat, commonly called jerky, is normally not rehydrated and
is eaten in the dried state. Dried meats and vegetables used in soups rehydrate during the
cooking process.
Rehydrate vegetables by soaking them in 1 1/2-2 cups of water for
each cup of dried vegetable. If necessary, add more water during the soaking process. Heat
and eat.
Cover dried fruit with boiling water and let stand for 5 min.
Drain. Dried fruit may also be steamed for 3-5 min. until plump. Fruits may be eaten
immediately or used in a recipe.
Making Fruit Leather
Fruit leathers, also called fruit roll ups, can be made from
almost all fruits or combinations of fruits. However, peaches, apricots, cherries, and
nectarines are ideal. Pears and apples, sufficiently softened, also work well.
Wash well, peel (if desired), cut into pieces, and puree fruit in
a blender. Sweeten to taste with sugar or honey. Spread evenly, no more than 1/4"
deep, on a cookie sheet. The cookie sheet should either be lightly sprayed with a
vegetable shortening or covered with plastic paper.
If using plastic paper, tape edges down to prevent them
from folding into the puree. Dry fruit leather until it is slightly tacky to the touch.
When dried, lift leather (including plastic paper if used), and
roll or cut into small sections and roll. Storage recommendations are the same as those
described previously.
Nutritional Value of Dried Foods
Dried foods retain their protein, mineral and vitamin A content
fairly well if soaking water is also consumed. Because they are concentrated into a small
mass, dried foods can also be high in calories. It's important to brush teeth after eating
dried fruit because they stick to the teeth.
Instructions for Specific Food Drying
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VEGATABLES (See text for general
directions)
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Blanching Time (1)
(mins.)
_________________
Vegetable Preparation Steam Water Dryness test (2)
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Asparagus Wash thoroughly. 4-6 4-5 Leathery to brittle
Halve large tips.
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Beans, Wash. Cut in 2-3 2 Very dry brittle green pieces or strips.
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Beets Cook as usual. Cool Included in Brittle, dark red
peel. Cut into short- cooking string strips 1/8" thick.
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Broccoli Trim, cut as for 3-4 2 Crisp, brittle
serving Wash.
Quarter stalks lengthwise.
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Brussels Cut in half length- 7-8 5-6 Tough to brittle
sprouts wise through stem.
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Cabbage Remove outer leaves 3 2 Crisp to brittle
quarter and core.
Cut into strips 1/8" thick.
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Carrots, Select crisp, tender 3-4 4 Tough to brittle
parsnips vegetables. Wash.
Cut off roots and tops; peel. Cut in slices or strips 1/8" thick.
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Cauliflower Prepare as for serving. 5-6 4-5 Tough to brittle
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Celery Trim stalks. Wash 2-3 2-3 Very brittle
stalks and leaves thoroughly, Slice stalks.
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Chile peppers Wash. To loosen None None Crisp, brittle,
green skins, cut slit in skin, medium green
then rotate over flame
6-8 min. or scald in boiling water. Peel and split pods. Remove seeds and stem. (Wear
gloves if necessary.)
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Chile peppers Wash. String whole None None Shrunken, dark red
red pods together with pods, flexible needle and cord or suspend in bunches,
root side up in area with good air circulation.
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Corn-on- Husk, trim, blanch 3-5 3 Brittle
the-cob until milk in corn is set.
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Corn, cut Prepare as for corn 3-5 3 Brittle
on the cob, except cut the kernels from the cob after blanching.
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Eggplant Wash, trim, cut 3-4 3-4 Leathery to brittle
into 1/4" slices.
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Horseradish Wash, remove small None None Brittle, powdery
roots and stubs.
Peel or scrape roots. Grate.
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Mushrooms Scrub. Discard tough None None Dry and leathery
(3) woody stalks. Slice tender stalks 1/4" thick.
Peel large mushrooms, slice.
Leave small mushrooms whole.
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Onions Wash, remove outer None None Very brittle
"papershells." Remove tops and root ends,
slice 1/8-1/4" thick.
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Parsley and Wash thoroughly. None None Flaky
other herbs Separate clusters. discard long or tough stems.
Dry on trays or hang in bundles in area with good circulation.
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Peas Shell. 3-4 3 Hard, wrinkled, green
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Peppers and Wash, stem. Remove None None Tough to brittle
pimentos core and seeds. Cut into 1/4"-1/2" strips or rings.
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Potatoes Wash, peel. Cut into 7-9 6-7 Brittle
1/4" shoe-string strips
or 1/8" thick slices.
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Spinach and Trim and wash 2-3 2 Crisp other greens very thoroughly. (until wilted)
(kale, chard, Shake or pat dry
mustard) to remove excess moisture.
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Squash, Cut or break into 3 1-2 Tough to brittle
winter pieces. Remove seeds and cavity pulp. Cut
into 1" wide strips. Peel
rind. Cut strips crosswise
into pieces about 1/8" thick
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Squash, Wash trim, cut into 3 1-2 Leathery to brittle
summer or 1/4" slices.
banana
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Tomatoes Steam or dip in None None Crisp
boiling water to loosen skins. Chill in cold water.
Peel. Slice 1/2" thick or cut in 3/4" sections.
FRUITS (See text for general directions.)
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Fruit Preparation Pretreatment Drying Procedure
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Apples Wash. Pare, if Choose one: Arrange in single layer desired, and core. Soak 5 min in
trays, pit side up.
Cut in rings or slices sodium sulfite Dry until soft, pliable
1/8-1/4" thick or cut solution. Steam- and leathery; no moist
in quarters or eighths blanch 3-5 min., area in center when
Coat with ascorbic depending on size cut.
acid solution to and texture.
to prevent darkening during preparation
(uses 2 1/4 tsp/cup water).
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Apricots Wash. Cut in half Choose one: Arrange in single layer
(firm, and remove pit (do Soak 5 min. in on trays, pit side
fully not peel). Coat with sodium sulfite up; pop the cavity up
ripe) ascorbic acid solution solution. Steam to expose more flesh
to prevent darkening blanch 3-5 min. to air. Dry until soft,
during preparation pliable and leathery;
(1 tsp/cup). no moist area in center
when cut.
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Bananas Peel. Cut in No treatment necessary; Arrange in single layer
(firm, 1/8" slices may choose: on trays. Dry until ripe) Dip in lemon juice. tough
and leathery.
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Berries Wash. Leave No treatment necessary; Spread in layer not
(firm) whole or cut may choose: more that two berries in half. Dip in boiling water deep.
Dry until hard 15-30 sec., to crack and berries rattle when
skins. Steam blanch shaken on trays.
30 sec. to 1 min.
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Cherries Wash. Remove No treatment necessary; Arrange in single layer
(fully stems and pits. may choose: Dip whole on trays. Dry until ripe) cherries in boiling
tough, leathery and water 15-30 sec. to slightly sticky.
crack skins.
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Citrus peel Wash. Thinly No pretreatment Arrange in single layers
(thick-skinned peel outer 1/16- necessary. on trays. Dry with no signs 1/8" of the
peel; at 130 degrees 1-2 of mold or avoid white hours; then 120 degrees
decay and no bitter part. until crisp.
color added)
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Figs Wash or clean No treatment necessary; Arrange in single layer
(fully with damp towel. may choose: on trays. Dry until
ripe) Peel dark-skinned Crack skins of whole leathery and pliable.
varieties if desired. figs in boiling water
Leave whole if small 15-30 sec.
or partly dried on
tree; cut large figs
in halves or slices.
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Grapes Wash, sort, leave No treatment Spread in thin layer
and black whole on stems in necessary; may on trays. Dry
currants small bunches, if choose: Crack skins until pliable and
(seedless desired, May also in boiling water 15- leathery with no
varieties) remove stems. 30 sec. moist center.
Steam blanch 1 min.
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Melons (mature, Wash. Remove outer No pretreatment Arrange in single
firm and heavy skin, any fibrous necessary. layer on trays.
for size: tissue and seeds. Dry until leathery
cantaloupe Slice 1/4-1/2" thick. and pliable with no
dries better pockets of moisture.
than watermelon)
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Nectarines Peel. Cut in half and Choose one: Arrange in single layer
and remove pit. Cut in Soak 5-15 min on trays pit side up.
Peaches quarters or slices if in sodium Turn halves over (ripe, desired. Coat with
sulfite. Steam when visible juice firm) ascorbic acid solution blanch halves disappears.
Dry to prevent darkening 8-10 min., until leathery and during preparation slices 2-3 min.
somewhat pliable.
(1 tsp/cup)
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Pears Wash. Pare, if desired. Choose one: Arrange in single layer
(Bartlett Cut in half lengthwise Soak 5-15 min. on trays pit side up.
variety wash and core. Cut in sodium Dry until springy
is recommended) or slice 1/8-1/4" thick. blanch 5-7 min. no pockets of moisture.
Coat with ascorbic acid solution to prevent darkening during preparation (1 tsp/cup)
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Plums Wash. Leave whole No treatment necessary; Arrange in single layer and if small; cut
large may choose: Steam on trays pit side up,prunes fruit into halves blanch halves or
cavity popped out. (pit removed) or slices 5-7 min. Dry until pliable and slices. Crack
skins in leathery; pit should boiling water not slip when squeezed 1-2 min. if prune
not cut.
________________________________________________________________________________ (1)
Blanching times are for 3,000-5,000 ft. Times will be slightly longer at higher altitudes,
or if the quantity of vegetable is large.
(2) Dry in thin layers on trays to desired state of dryness.
(3)WARNING: The toxins of poisonous varieties of mushrooms are not destroyed by drying or
by cooking. Only an expert can differentiate
between poisonous and edible varieties.
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