Food drying offers an alternative method of preserving food to canning or frozen food. The process involves extracting moisture from some specific foods to prevent bacterial growth and other organisms from forming that cause rot or decay. Drying works best when done outdoors in an oven or food dryer. Vegetables, fruits, herbs, meats and fish can undergo the drying process. Some preparation methods are applied before drying foods.
Steps
Method 1 of 2: Part 1: Prepare Foods to Dry
Step 1. Wash your hands thoroughly with soap and water and clean any utensils you intend to use
Step 2. Wash fresh vegetables, such as green beans, corn, and peppers
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Cut away any dents with a knife. Cut the vegetables into smaller pieces, at least 1 cm thick, to facilitate the drying process.
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Put about 1 kg of vegetables in a cheesecloth of those used to wrap 90 cm cheeses.
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Blanch the cheesecloth containing the vegetables on the stove in a saucepan half filled with boiling water. You can also add the tip of a teaspoon of citric acid to the water. Let it simmer for 6 minutes, then immediately soak the gauze containing the vegetables in cold water for the same amount of time.
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Step 3. Wash and slice fruit (apples, cherries, peaches, etc.)
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Cut the fruit into pieces of about 1 cm or in half to ensure even drying. Fill a large saucepan with at least 1 liter of water.
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Add about 7 ml (1 1/2 teaspoons) of food grade sodium sulfate or sodium bisulfate to the water. Soak for approximately 5 to 15 minutes, depending on how you chose to cut the fruit. Rinse the fruit pieces with cold water before placing them on a rack to dry.
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Step 4. Collect the herbs in the morning as soon as the dew evaporates
- Collect herbs immediately after the morning dew to prevent them from sagging.
- Wash the herbs in cold water and shake off the excess water.
Step 5. Clean and cut meat and fish into thin slices
- Slice thin cuts of beef or salmon into slices approximately 0.5 to 1 cm thick. Cut off all the fat as it spoils the meat during the drying process.
- Freeze any type of meat or fish you want to dry for about 30 days. The freezing temperature should be approximately 17 ° C or lower.
- Thaw the meat in the refrigerator. Add salt, seasonings, and any other marinades of your choice before the drying process. Remember to wash your hands again after handling vegetables, fruits, herbs and meat.
Method 2 of 2: Part 2: Choose the Drying Method
Step 1. Arrange the slices of vegetables, fruit or meats in individual layers on drying trays
Place the trays inside an oven or food dryer.
Step 2. Line the bottom of the drying appliance with aluminum foil in case you have marinated the meat
This will serve to catch any drips.
Step 3. Return the drying trays to the storage device
Step 4. The drying process begins
- If you are using an oven, then leave the door slightly open and keep a fan nearby for ventilation.
- Close the food dryer completely as it is already equipped with a fan.
- You can dry the herbs naturally or you can put them in a food dehydrator. Tie herbs such as basil, sage, rosemary, and thyme into bunches and hang them outdoors. Put the herbs in a food dehydrator for a quicker process.
