Drying vegetables, fruits and berries. General principles of self-drying products. Storage of dried foods.

How to stock up on vegetables, fruits and berries for the future? The easiest way to dry foods is to dry them and you can enjoy them all year long. By purchasing or obtaining fruits, vegetables and berries when they are cheap and then drying them, you will save a lot of money on canned food.. 

Drying vegetables, fruits and berries. General principles of self-drying products. Dried Food Storage.

But this is not even the main thing. Products of their drying are much more useful, since they retain most of the vitamins, enzymes and proteins. Canned foods are instead enriched with salt, sugar and a variety of preservatives and flavors. When buying cans, you pay for all these additives, from which, by and large, one harm.

must be ripe and clean. Rinse them, clean them, select those with defects. Lay raw materials in trays freely to ensure good air circulation.

For juicy fruits, as well as bread and grain, first lay paper on trays, but not wax: the wax will melt during drying. After a few hours, when a significant part of the moisture has already been removed, the paper must be removed so that it does not interfere with the movement of air. How to find out that the drying is finished? Sweet fruits should become stiff and shriveled; when bent, the pieces should bend. However, they do not necessarily break, this is characteristic only of very thin slices. Vegetables should be dry to the touch and easy to grind into powder. When cutting pieces in the middle there should not be a softer and wetter area.

Compare the type of product with dried fruit that you have already dealt with. You can not worry about overdrying at all: if the temperature is not higher than 50 degrees, nothing will dry out. But if the drying of the products is not enough, after two to three months the products may become moldy. Fruits such as apples, bananas, pears and many others should be moistened with lemon juice before drying. This will reduce the color change due to oxidation, the fruits will look fresher. Yes, and taste good.

Dried Food Storage.

The additives of various preservatives and antioxidants used in the food industry reduce the stringency of the requirements for proper processing, good packaging, and the use of the best raw materials. This is not our method. With high-quality starting products, thorough drying and packaging, we do not need butylhydroxytoluene or fumigation with sulfur dioxide. Most properly dried foods will be stored in a dry, cool and dark place indefinitely. Humidity, heat, oxygen and light create a pleasant environment for germs that would ruin our stocks. Therefore, we will do so.

First, place the dried foods intended for long-term storage in paper bags and seal them. Secondly, seal the paper bags in bags made of thick plastic film, which must be brewed. Finally, put them in a hermetically sealed plastic box or bucket. Packing food in thick paper will weaken the effect of light and protect food from direct contact with plastic, although polyethylene is an inert substance, but for long-term storage it is better to do without touching any plastic.

Based on Sailing the Farm.
Kenneth newmeyer.

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