Such type of canning helps to save huge part of the necessary substances contained in products. A nice fact is that for storing dried vegetables do not need any particular criterion.

” Boiled or baked vegetables to dry faster and better.

Why dries faster in new vegetables and fruit cells have strong shell, and the juice has the characteristics of good water. When cooking or zapechenyi cell wall is destroyed, the juice changes its characteristics due to the loss of water is accelerated drying. Also simplified the process of making a meal – just add boiling water.

If you do not like to dry cooked foods – dip them. Pour salted boiling water for 3 minutes.

The drying speed is very principled than the faster, the more desired substances you save.

Size – the thinner and finer the cut, the faster and easier it becomes to dry. But without fanaticism. Pasta after blender does not dry rapidly.

” Ventilation is important is blowing dried consistency speeds up the process.


” Special dryer (read box with a Hairdryer). Perfectly, relatively rapidly, but a limited amount, and the fan noise during the day is annoying.

” Oven – for apartments. Long, hotly. Better if the oven fan.

” On the stove – very comfortable, but asks for the existence of a personal home. You can make a special drying shelves (puc.2). Per day dry up virtually any products.

” In the bath – convenient volume. For a couple of days dried up to 200 kg of apples. Just a couple of times a day you want to heat.

” The sun is not perfect – long, dust, flies, but comfortable for the southern regions.

For drying of vegetables is not recommended to use natural drying in the open air. No matter whether it is drying in the sun or drying in the shade.

The only thing that can be dried in such a way (in the shade) – herbs (parsley, dill, spinach, celery, sorrel). Do not forget from time to time to stir the vegetables so that the contact pieces are dry.

• POTATOES – cook in uniform (or bake in the oven), scrollable grinder and place in drying frail layer. Drying is not higher than 80 degrees Celsius.

True-dried potatoes – amber-yellow, without darkening. The output of 15-20% from the initial one.

• BEETS – blanchere whole 5 minutes. Cut into narrow strips. Dry at a temperature of 75-80 degrees Celsius.

2nd option – bake until tender at 150 degrees Celsius, cut, dry. The finished product is purple-maroon color. The output of 12-15%.

• CARROTS – take the flashy colors with malehankoy core. Cook for 20 minutes. Cut into strips 3-4 mm. Dry at a temperature of 75-80 degrees Celsius. The output of 10-15%.

• ONIONS – not blanched in hot water, and 30 minutes are kept in salty water (50 grams per liter). Then cut circles of 3-4 mm and dried for several hours. Output – 6 huge bulbs fit in a matchbox. To give preference to the most acute onions.

• PUMPKIN, ZUCCHINI, EGGPLANT – Ripe fruit, cut into slices 0.5 cm Blanchere 1-2 minutes in salted water. Dry 5-7 hours 50-60 degrees Celsius, then 2-3 hours 70-80 degrees.

Version 2 – the fruits of milky stage (skin just pierced with a nail) are cut in a spiral (figure similar to the Archimedes screw) and the resulting spiral is suspended in the open space for a number of days. In dried form they resemble a twisted strip of leather [puc.3].

• PEAS, BEANS – hard boiled soft, then dried at 60-70 degrees. Beans a little better stretch. Restored to cheer.

• LEMON – cut thinly laid out on paper, and is located on a certain number of days on the battery. From time to time becomes dark, but the sour taste and a beautiful smell persists.

• TOMATO PASTE – it is easier to buy dry (Asians often it is sold in the markets), but as an option to spread a narrow layer on a baking sheet and keep a few hours at 50-60 degrees. Narrow film grind and doushite on the air.

• CHEESE – pashernate on a large grater, put a narrow layer on the battery or in the refrigerator. He becomes bold and transparent. I usually use it for cheese soup.

Also in dishes you can add dried nettle, plantain, wild garlic, parsley root.

• Potatoes.

Ideal suited late varieties, because the content of starch in them anymore. That was less waste collect for drying smooth tubers round or rounded shape. Better to peel was narrow, and the tubers had the deepest eyes.

Use only fresh tubers. Any signs of mold and ghilotti invalid.

Initially perfectly wash in cool water. And change it 2 – 3 times. RUB the potatoes is the perfect place special knife for vegetables that have a limiter. With all this the eyes of the tubers are removed.

For peeled potatoes, use a container of cool salted water. This will be quite 4 – 5 grams of salt per liter of water. Potatoes should be cut into strips of size 5×0,5×0,5 see If the tubers are small, they can cut circles or wedges.

After you cut the potatoes should be stored in salted water. For another it may be darker. Try not to keep the potatoes in the water longer 1 – 2 hours, because she start to go soluble substances.

Cut the portion you want to put in a colander or gauze bag. Immerse it in boiling water and soak for 3 – 5 minutes. Water can be a little salt (to 1 liter of water 4 to 5 g of salt). By performing this function, the potatoes need to be rapidly dipped in cool water for 5 – 6 minutes.

After the water drips off,raskladyvayut smooth layer of width 2 – sieves for drying the rate of less than 4 to 5 kg per square meter of the Sith. Strainers must be installed in the upper part of the dryer because the dryer should start with a not very high temperature.

To be dried sieves with potatoes rearrange below in order to support the drying temperature 80 – 85 °C. If done drying in the oven or the oven, you need to watch that the temperature did not exceed 75 – 80 °C. Potatoes should occasionally to stir.

The entire drying process takes approximately 4 – 6 hours. Dried potatoes after cooling in sieves placed in a wood box. Here it is stored for 1 – 2 days in order to align the humidity.

For storage use glass or tin containers. The output of finished product drying time is from 15 to 20%.

• Beet.

You must take the roots with dark-colored pulp. They should be well washed. Water for all this you need to change 2 or 3 times. Cut off the roots and head. Rinse. Then cook for 20 to 40 minutes.

Further beetroot dip for 10 to 20 minutes in cool water. Then remove the skin, cut into chips of a width of 2 to 5 mm and, rinsing, and laid it out on the screens for home drying of vegetables.

The other option. Rinse, peel, cut into noodles. Continue to hold the blanching for 2 to 3 minutes. To do this, use water that contains 4 to 5 grams of salt per 1 liter of water. After cooling in nezapyatannoy cool beets send for drying. The desired temperature 80 – 85 °C. the processing time 5 – 6 hours.

High quality dried beet has dark-red colour, with a pink or purple color. The yield ranges from 12%to 15%. Storage conditions are the same as for dried potatoes (see above).

• Carrots.

Select varieties with rich orange-coloured pulp. However, the size of the yellow core should be as small as possible. Preparatory training is delivered similarly to preparation of beets, but the duration of penetration is required before reduced to 15 – 20 minutes.

In order to obtain a dried product with better properties use another way of preparatory training. Carrots washed, peeled from the ends and peel. Further cut into circles with a width of 2 to 3 mm or strips. Blanched in hot water in salted water (4 to 5 g of salt per 1 liter of water) 2 to 3 minutes. Then cool in cold water.

On drying sieves carrot spread narrow layer. With all this on every square meter should be less than 4 – 5 kg of raw material. Drying temperature is 70 – 80 °C. the Duration from 5 to 6 hours. The product yield is 10 to 14% of the initial raw material. Keep it in a glass or tin container.

• Cabbage.

Select dense, white, a wholly Mature vegetables without rotten scent. Outer leaves are usually zapytanie,dull and green. They were removed. Also removed and the stump.

Shred a width of 0.5 cm Thick part, which is placed next to the stump chopped more finely. Then put the cabbage in the drying sieves smooth layer.

To make the best characteristics of dried cabbage can, if you hold blanching in boiling water for 1 – 2 minutes and then rapidly cooled in cold water. As blanching, you can spend varkoi water temperature 60 – 65 °C 4 – 5 minutes.

Cabbage then sit smooth layer from 3.5 to 4 kg per square meter Suchkov at a temperature of 55 – 60 °C. the drying Time 4 – 5 hours. The yield of dried product is from 8 to 10%.

• Cauliflower.

Before drying, clean the leaves, the stump and the damaged parts. Head inflorescences must be divided into separate parts with a length less than 1.5 – 2 cm then they must have a great wash and dip in salt water (15 g of salt per 1 liter of water) for 10 to 15 minutes. This measure will allow to get rid of caterpillars.

Then cabbage it is necessary to examine for the presence in it of caterpillars. Blanch need for 3 – 4 minutes in hot water with a temperature of 60 to 65 °C. then the cabbage must be cooled. Dry it at a temperature of 60 °With about 4 – 5 hours.

• Bow.

Ideal suited pungent varieties. Inspect all licowki – should not be ghilotti and damage. You need to select perfectly ripe lukoki. Onions clean with a knife. Cut off the bottom, and then removed the scales. Cleaned head to rinse nezapyatannoy water.

Cut onions should mugs, the thickness is 3 – 4 mm, cut Them into 2 or 4 parts. To plastiroute onions should not be. This can complicate the drying due to the buildup of the bow to sit. This procedure will result in the loss of aromatic substances that affect the quality of dried product.
Instead of blanshirovki onions soak in cool salted water containing 50 g of salt per 1 liter of water, for 3 to 5 minutes. This way you can save the color of the finished product.

For drying onions laid on sieves of 4 kg per 1 sq. M. of the drying Temperature is 60 to 65 °C. the drying Time is 4 – 6 hours. If the drying temperature is exceeded, the bow may be darker. The yield varies from 12 to 16%.

• Garlic.

Before drying garlic cloves divided into teeth. Peeled cloves washed with water. Drying is carried out in the same criteria as the onion. To speed up the drying process will allow the cutting teeth on the 3 – 4 pieces. After drying the garlic can be crushed into powder and added to culinary dishes.

• Horseradish.

Before drying, the roots of horseradish cleaned and washed. Then wipe them on a large grater. Drying is carried out at a temperature of 45 – 50 °C. After cooling, dry horseradish should be ground into powder. Store it in airtight containers.

Although the drying process horseradish loses a huge part of aromatic substances, that part which remains fully enough for making sharp dining horseradish.

For this you have purchased the powder to soak in warm water for 3 to 4 hours. After which it add salt, sugar, vinegar and mix well. Table horseradish served with fish and other dishes.

• Pepper.

Reddish pepper is dried completely. The dried fruits are harvested stem. Then Salavat pepper powder. It is used as a seasoning for food. Red pepper contains a substantial amount of carotene and vitamin C. Before drying of sweet types remove the stem and seed slot. Then rinse the pepper under running water, washing away from it remaining seeds.

Cut into pieces of 1.5×1,5 or 2×2 see 1 – 2 minutes blanched in hot water in salted boiling water (10 g of salt per 1 liter of water). After cooling in water display on the screens of the calculation of 2,5 – 3 kg per 1 sq. M. of the drying Temperature is 60 – 70 °C. drying Time: 3 – 5 hours. The product yield from 8 to 10%.

Dried peppers are used to make sauces and other dishes. It is used or pieces, or in powder form.

• Tomatoes.

The dried ripe fruit of tomatoes impractical. This is due to the fact that sliced cloves will make the juice and stick to the Sith. In such a way, the loss during drying will be great long. Well, the appearance of such product will be quite bad.

It is ideal for drying, use a small fruit, the diameter of which does not exceed 5 – 6, They should not be overripe. These fruits have a thick elastic flesh. When preparing their remove stem, wash, cut in half. Put on clothes sieves such half you cut up. In the unfortunate event of them will leak juice.

In the 1st period of drying, when the water in the product is much, keep the temperature at 50 to 60 °C. After 5 hours, most of the water will evaporate and will begin strorey period – a period of falling drying rate. The drying temperature raised to 65 – 70 °C. exceeding this temperature the tomatoes will become reddish-brown color and quality will decline.

The total drying time is from 8 to 10 hours. You can cut the drying process after 6 – 7 hours and continue for the next day. The yield ranges from 6%to 7%. For storage, it is ideal to use sealed containers. This product drying use in vegetable consistencies for making different dishes.

• Green peas.

Use sweet sweet varieties. Beans and peas need to sort on large and small. Peas are blanched in hot water in the hot water (90 – 95 °C). Small grain stand 1 to 2 minutes, and large 2 – 4 minutes. After blanching need quick cooling in the cool water.

Small and large grain is dried on the various sieves. This is different duration of the drying process. Layer peas should not be more than 2 grains. The initial drying temperature is from 40 to 50 °C. In the upcoming increased to 55 – 60 °C. the Drying should be carried out in 2 – 3 interval, taking breaks in 1 – 2 hours.

This development provides a not bad as a dry product. Also as you can do better providentiallydirected 1.5 – 2% salt solution. Spotless drying time of peas is from 4 to 6 hours. The yield of dry product is 25 to 30%.

• Chili green beans

For drying to use varieties which are no threads connecting the sash. Before drying the pods clean the ends and damaged areas. Further cut into pieces of 2 – 2.5 cm and washed. The blanching hold for 2 to 3 minutes in salted water. Then cooled in nezapyatannoy cool water.

After the water is drained beans spread on a sieve. 1 sq.m. have 3.5 to 4 kg of product. Drying takes about 4 to 5 hours. Drying temperature is from 60 to 70 °C. the Yield is about 10 to 12%.

• The greens.

Drying is subjected celery leaves, parsley, young fennel, savory, tarragon, mint, Basil and other Herbs must be young. To collect in dry weather. All the greens not to mention dill washed in running water. Superexcessive water shake.

Select yellow or damaged leaves. The roots are cut. Remove the hardened sheets, also cuttings. At strong pollution washing should be repeated. Clean the greens should be cut into pieces 4 – 5 see On the screens herbs drying thin smooth layer at the rate of 2 – 3 kg per 1 sq.m. On sieves spread cheesecloth. This will prevent loss of small parts of greenery.

So perfectly preserved aromatic substances and green color desired low temperature drying and not poor ventilation with warm air. Frequently stir the greens. Do it gently, so as not to crumble the dried leaves.

Have just dries thin sheets. Behind them, the trunks and the thick part of the leaf. Accordingly, the drying process is interrupted for 2 – 3 hours. The drying temperature is 40 to 50 °C. the drying Time is 3 to 4 hours. The product yield is 5 to 6%.

Herbs can be associated bundles and dried in the open air. Hang in the shade.


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