Drying And Preserving Food Part Three

* Exported from MasterCook *

Drying And Preserving Food Part Three

Recipe By : Ya got it from Lisa
Serving Size : 1 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Conditioning Fruits
Drying Vegetables
Pretreating Vegetables
Cooling & Drying Prepared Vegetables

The moisture content of home dried fruit should be about 20 percent. When the
fruit is taken from the dehydrator, the remaining moisture may not be
distributed equally among the pieces because of their size or their location
in the dehydrator. Conditioning is the process used to equalize the moisture.
It reduces the risk of mold growth. To condition the fruit, take the dried
fruit that has cooled and pack it loosely in plastic or glass jars. Seal the
containers and let them stand for 7 to 10 days. The excess moisture in some
pieces will be absorbed by the drier pieces. Shake the jars daily to separate
the pieces and check the moisture condensation. If condensation develops in
the jar, return the fruit to the dehydrator for more drying. After
conditioning, package and store the fruit.
***** Drying Vegetables
Vegetables can be preserved by drying. For vegetables, drying time is crucial
to tenderness. The longer the drying time, the less flavorful and poorer the
product. Drying time can be hastened by drying small, uniformly cut pieces.
Because they contain less acid than fruits, vegetables are dried until they
are brittle. At this stage, only 10 percent moisture remains and no
microorganisms can grow. Preparing Vegetables Dry vegetables immediately after
harvesting. To prepare them, wash in cool water to remove soil and chemical
residues. Trim, peel, cut, slice or shred vegetables. Remove any fibrous or
woody portions and core when necessary removing all decayed and bruised areas.
Keep pieces uniform in size so they will dry at the same rate. A food slicer
or food processor can be used. Prepare only as many vegetables as can be dried
at one time. Holding vegetables, even in the refrigerator, after washing and
preparation for drying will result in loss of quality and nutrients.
***** Pretreating Vegetables
Blanching is a necessary step in preparing vegetables for drying. By
definition, blanching is the process of heating vegetables to a temperature
high enough to destroy enzymes present in the tissue. It stops the enzyme
action which causes loss of color and flavor during drying and storage. It
also sets the color and shortens the drying and rehydration time by relaxing
the tissue walls so moisture can escape or re-enter more rapidly In water
blanching, the vegetables are submerged in boiling water. In steam blanching,
the vegetables are suspended above the boiling water and heated only by the
steam. Water blanching usually results in a greater loss of nutrients, but it
takes less time than steam blanching. Not all vegetables require blanching.
Onions, green peppers and mushrooms can be dried without blanching. Water
Blanching Fill a large pot two-thirds full of water, cover and bring to a
rolling boil. Place the vegetables in a wire basket or a colander and submerge
them in the water. Cover and blanch. If it takes longer than one minute for
the water to come back to boiling, too many vegetables were added. Reduce the
amount in the next batch. Steam Blanching Use a deep pot with a close-fitting
lid and a wire basket, colander or sieve placed so the steam will circulate
freely around the vegetables. Add water to the pot and bring to a rolling
boil. Loosely place the vegetables in the basket no more than 2 inches deep.
Place the basket of vegetables in the pot. Make sure the water does not come
in contact with the vegetables. Cover and steam.
***** Cooling and Drying Prepared Vegetables
After blanching, dip the vegetables briefly in cold water, only long enough
to stop the cooking action. Do not cool them to room temperature. When they
feel only slightly hot to the touch, they will be cooled to about 120ºF Drain
the vegetables by pouring them directly onto the drying tray held over the
sink. Wipe the excess water from underneath the tray and arrange the
vegetables in a single layer. Then place the tray immediately in the
dehydrator or oven. The heat left in the vegetables from blanching will cause
the drying process to begin more quickly. Watch the vegetVegetables should be
dried until they are brittle or "crisp." Some vegetables would actually
shatter if hit with a hammer. At this stage, they should contain about 10
percent moisture. Because they are so dry, they do not need conditioning like
fruits.
Vegetables should be dried until they are brittle or "crisp." Some vegetables
would actually shatter if hit with a hammer. At this stage, they should
contain about 10 percent moisture. Because they are so dry, they do not need
conditioning like fruits.

Compiled By Lisa Owner Fabfood Posted To Fabfood 5-15-98


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