DRYING
Drying is the oldest method known for preserving food. When you dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food.
An electric dehydrator is the best and most efficient unit for drying, or dehydrating, food. Today’s units include a thermostat and fan to help regulate temperatures much better. You can also dry food in your oven or by using the heat of the sun, but the process will take longer and it is harder to regulate temperature and air circulation so generally, inferior results from using these methods as opposed to food dried in a dehydrator.
Drying can be a lengthy process, depending on what vegetable or fruit you are using. High water content equals longer drying time. Dehydrated foods should be dry and pliable, not hard and crumbly. The charts that give drying times are usually just a good estimate because the water content in fruits and vegetables can vary depending on variety, growing method, etc. Use good judgement. And remember, once you remove the water the volume is going to be considerable less than what you started with, so don't be surprised at your results!
Fruits can be dried and used in pies and other recipes and nearly all fruits can successfully be dehydrated. Fruits can also be made into fruit leathers to be eaten as snack food. Dried vegetables can be partially reconstituted for use in soups, stews, casseroles, etc. and take up considerably less space than freezing and canning. Even when I dehydrate foods, I still pack them in freezer bags and put them in the freezer to store them but that is not necessary.
Some things that I have had great success dehydrating are apples, pears, peaches, tomatoes, pineapple and watermelon. But, broccoli is probably my favorite thing to dry. It reconstitutes very well and the flavor intensifies. It makes the most wonderful broccoli soup and I have even made a broccoli and cheese casserole using dehydrated broccoli. Mixed vegetables are light and easy to carry and can be taken on camping trips and added to camp stews, etc. The possibilities for use are endless.
Other things can be dried, too. Nuts and seeds, popcorn, fo example. Meats can also be dried, usually in the form of jerky and requires a little more effort and expertise than drying fruits and vegetables.
Making and Using Dried Herbs
If you are thinking about drying herbs, a completely different method is used because the delicate leaves of most herbs cannot withstand even the low temperatures of a dehydrator without significant damage. Since most home dehydrators do not have temperature controls it is impossible to achieve the 100 degree temperature needed to dry most herbs.
Herbs can, however, be dried in the microwave, between layers of paper towels. They may also be "air dried". Depending on the type of herb (leaf size, moisture content, stem,etc are all factors), they can be tied in bundles and suspended in a warm, dry place and covered with a paperbag that has some holes punched in it. The paper bag will collect the dried leaves that fall off as the drying process completes. Once herbs crumble between the fingers, they are dry enough to store.
Dried herbs should be added near the end of the cooking process of most foods so that the full flavor can be released. The flavor of dried herbs is concentrated several times over the same herb in a fresh form and recipes should be adjusted accordingly. When added to salad dressings, being used to flavor vinegars or oils, etc. they should be allowed to release their flavor slowly. Dried herbs can also be used to make herbal teas and tisanes. You can buy bags and make teabags with your dried herbs, too.
Get Help With This Topic:
For more information on drying foods go to http://www.uga.edu/nchfp/how/dry/dehydrator.html A good book on drying foods is How to Dry Foods by Deanna DeLong. Another good source for information on preservation (and many other homesteading topics) are the Storey Country Wisdom Series , which are basic pamphlets available on a variety of homegrown skills. There are also several books on trail food, which covers a lot of info on making and using dried foods. Check your local library, bookstore, etc. for other titles on these subjects.
For more information on drying herbs, go to the website above. Growing & Using Herbs Successfully (Garden Way Book) by Betty E. M. Jacobs and
