Drying Produce
When drying produce, fruit requires 80% moisture removal for preservation; vegetables require 90%.
As always, the higher the quality of the food used, the better the end result.
The list of produce suitable for drying is nearly endless…
Fruits and vegetables suitable for drying include:
| Apples | Garlic | Grapes |
| Beets | Coconut | Onions |
| Apricots | Horseradish | Nectarine |
| Carrots | Dates | Parsnips |
| Bananas | Mushrooms | Peaches |
| Sweet corn | Figs | Parsley |
| Cherries | Okra | Pears |
| Pineapples | Plums | Peas |
| Peppers (Red, Green, Chilli) | Potatoes | Pumpkin |
Preparation
By cutting into small, evenly sized pieces of food, drying will be quicker and more thorough, improving the chances of a successful outcome.
Pre-Treatment
Pre-treatments help retain the color and texture of the produce to be dried.
Fruit slices can be dipped in ascorbic acid (citric) solution of 2 teaspoons per cup. Soak slices for 5 minutes before drying.
Alternatively, the produce slices can be soaked in acidic fruit juice for a tastier but less long-term preservation method.
Steaming/Blanching
To kill the microorganisms on the surface of the food and to deactivate any enzymes that might be in fruit or vegetables already, the food is heated briefly using steam or boiling water in a process called blanching.
Steaming is preferable to blanching in water, as dipping in water causes the food to waterlog and makes drying harder.
- To steam, place uniform-sized pieces into a steaming basket over a pot of boiling water for the prescribed time for the type of produce (see reference chart below or look up online). Steam 1 minute longer for every 5,000 feet you are above sea level. Never blanch so long that the food begins to cook, as this reduces nutritive value and the preservative effect of the drying process.
- After steaming or blanching, chill the food in ice water to prevent it cooking and pat dry with a towel.
| Blanching Times for Selected Vegetables | ||
| Vegetable | Method | Time (mins) |
| Beets | cook before drying | |
| Carrots | steam | 3 |
| water | 3 | |
| Corn | not needed | |
| Garlic | not needed | |
| Horseradish | not needed | |
| Mushrooms | not needed | |
| Okra | not needed | |
| Onions | not needed | |
| Parsley | not needed | |
| Peas | steam | 3 |
| water | 2 | |
| Peppers | not needed | |
| Potatoes | steam | 6–8 |
| water | 5–6 | |
| Pumpkin | steam | 2½ |
| water | 1 | |
| * Dried produce can be softer or more brittle and crisp depending on your preference. | ||
Syrup Blanching
This is just another blanching option. The results will be similar to candied fruit.
Ingredients:
- 1 cup sugar
- 1 cup light corn syrup
- 2 cups water
- Bring the ingredients to a boil and let simmer for 10 minutes.
- Allow mixture to cool.
- Stand the fruit in the cooled mixture for 30 minutes before drying.
Older books recommend adding sulfur or sulfides to preserve the foods. This is an effective method but is associated with health risks.