drying foods
DESCRIPTION
Susan Shockey, PhD, of the OSU Extension-Franklin County, discusses the basics of drying various fruits and vegetables.TRANSCRIPT
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Simple, Safe, Easy to Learn
Drying Foods
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Today’s Topics
• Understand how drying process preserves foods
• Review what equipment is needed
• Learn how to choose best methods of treating fruits before drying
• Understand how to blanch vegetables before drying
• Learn how to safely store dried foods
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How Does Drying Foods Work?
• Removes moisture from food so that bacteria, yeasts, and molds cannot grow
• Drying also slows the action of enzymes, but does not kill them
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Methods of Drying
• Sun or Solar Drying
• Vine Drying
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Methods of Drying
• Oven Drying– Great to use if trying out the process– Challenging because of daily use
• Hazard for small children
– Slower than dehydrators – no air movement• Food is darker, less flavorful
– Uses more energy• Cost more
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Methods of Drying
• Electric Dehydrator– Double wall construction-metal or plastic– Enclosed heating elements– Enclosed thermostat with dial control
• From 85 to 160 degrees• Timer• Fan or blower• 4-10 open mesh trays-easy wash plastic• UL seal of approval
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Methods of Drying
• Microwave– Fast way to dry herbs when in small quantities– Follow MW directions– Do not use for other food items- moisture
doesn’t evaporate
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Preparation of Food
• Select high quality produce
• Wash and core
• Leave whole, half, or slice in equal pieces– Smaller is better
• Select appropriate pretreatment
• Place in single layer on drying trays
• Pieces should not touch or overlap
• Follow directions for your method
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Pretreatments
• Fruit– Sulfuring– Ascorbic Acid– Fruit Juice Dip– Honey Dip– Syrup Blanching– Steam Blanching
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Pretreatments
• Vegetables:– Blanching – Water or Steam?
• Hot water, colander, ice water, drain
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Testing for Dryness
• Vegetables–Brittle–Flake when crushed
• Fruit–No visible moisture–Pliable, but not sticky or tacky–Folded in half-doesn’t stick to itself–Berries should rattle
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Packaging and Storing
• Cool 30-60 minutes
• Pack loosely in plastic or glass jars
• Seal containers tightly
• Store in cool, dark place
• Dried fruit needs conditioning-– Pack loosely in plastic or glass jars
• Shake daily
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How Should I Use Them?
• Snacks: dried fruits
• Dried vegetables are good in soups, casseroles, easy to re-hydrate
• Both are good to store as emergency food
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Drying Meats
• Meats should be stored in the freezer
• Precook meat before drying
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Summary
• Use up to date information and recipes
• Collect and inspect needed equipment
• Use fresh produce
• Make sure equipment and kitchen are sanitary
• Follow instructions carefully
• Enjoy
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Questions?
“This material has not been peer-reviewed for statewide distribution -- blind peer review pending.”
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References:• Andress, E., & Harrison,J (2006) So Easy to Preserve 5th ed.). Cooperative
Extension, The University of Georgia
• Kendall,P.,DiPersio, P & Sofos, J. Drying Vegetables, bulletin no 9.308, University of Colorado
• Kendall,P, Dipersio, P. & Sofos, J. Drying Fruits, bulletin no 9.309, University of Colorado