Canning and Preserving the Harvest FALL 2018
Drying - Safety Microorganisms and enzymes that spoil food and make it unsafe to eat need water to be active. Drying works as a preservation method simply be depriving them of water. Recent research, however, has revealed that if harmful bacteria are present on fruits and vegetables before drying, these pathogens can survive the drying process Even so, there are no documented cases of people becoming ill due to eating home-dried fruits and vegetables
Drying - Safety For those that would like an extra measure of safety, instructions can be found for optional pretreatment methods that improve destruction of harmful bacteria during drying. Pretreatment is especially important if these foods will be eaten by individuals who are at greater risk for foodborne illness. (children, pregnant women, immune-compromised and the elderly) Unlike canning, in which you follow precise instructions for packaging and processing times to keep the food safe, food drying is flexible.
Drying Decisions about food-piece sizes, food mixtures, pretreatments, and packaging are yours. Drying time is determined less by the clock than by simple tests you perform. Almost any food safe packaging will do for dried foods. Unlike canned foods, packages can be opened and closed again and again.
Drying Methods Dehydrator -Produces the best quality dried products -Most popular method does not rely on dry sunny days or take over your oven -High-quality, moderately priced electric dehydrators are widely available -Should have a heat source, a thermostat, and some method of air circulation Solar drying -Like sun drying, only better -Sun s rays collect in a solar box -Drying temperature is higher and drying time is shorter than sun drying -Shorter drying time gives microorganisms less chance to cause spoilage
Drying Methods Oven Drying -Oven can be used to dry small amounts of food at one time -Little or no investment in equipment -Not dependent on weather -Produces safe, generally tasty product - but don t expect top quality -More brittle, usually darker and less flavorful than dehydrator
Drying - Fruits High quality fruits make the best dried products Choose firm, fully ripe fruit that is heavy for its size Handle fruits gently and process immediately Don t use overripe or bruised fruit Wash all fruits in cold water to remove dirt, bacteria and insects Thoroughly wash fruits that have skins you will not peel off Do not soak fruit Core or pit the fruit and cut into uniform pieces
Drying Vegetables Should be fresh, tender and just mature Immature vegetables tend to have weak/poor color and flavor Excessively mature vegetables tend to be tough, woody or fibrous Wash vegetables with cold water Do not allow vegetables to soak in water Vegetables should be peeled/trimmed, then cut, sliced or shredded into uniform pieces
Pretreating Fruits and Vegetables -Pretreatment generally improves quality and can make the food safer to eat -Research shows that treating fruits and vegetables with an acidic solution or with a sodium metabisulfite solution helps destroy any harmful bacteria -Pretreating: Preserves color and flavor Minimize nutrient loss Stop decomposition Ensure more even drying Extend storage life Enhance destruction of harmful bacteria during drying
Pretreatment Dips for Fruits Ascorbic Acid/Citric Acid Dips Salt Solution Dip Syrup Blanching Honey Dip Sulfiting
Pretreatment for Vegetables Blanching (heating in boiling water or steam) is the pretreatment method of choice for vegetables Almost all vegetables should be blanched before drying to destroy the enzymes that make vegetables deteriorate Blanching keeps vegetables from browning, becoming bitter or developing off flavors Blanching also cleans and softens vegetables and makes them easier to rehydrate later Blanching times vary with the type, texture, amount and the thickness of the vegetable Generally, vegetables should feel and taste firm yet tender (not fully cooked but heated all the way through) Immediately transfer the blanched vegetables into the dehydrator while vegetables are still warm
Drying Packaging Packaging and storage techniques are crucial Protects your dried food After food is thoroughly dry and cool pack immediately Packaging should be: Clean/sanitary, nontoxic, lightweight, easily disposable, moisture resistant, airtight, protective against light, easily opened/closed, impermeable to gases/odors, durable and low cost