Drying Fruits and Vegetables Empowerment Through Education Todays Topics Understand how drying process preserves foods Review what equipment is needed How to choose best methods of treating fruits before drying ID: 809222
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Slide1
Safe, Simple, Easy to LearnDrying Fruits and Vegetables
Empowerment Through Education
Slide2Today’s Topics
Understand how drying process preserves foods
Review what equipment is needed
How to choose best methods of treating fruits before drying
Understand how to blanch vegetables before drying
Learn how to safely store dried foods
Slide3Basics for Handling Food Safely
Prevent
bacteria
from spreading through your kitchen.
Wash hands!
20 seconds before and after handling food Sanitize!Cutting boards, utensils, and countertops Solution of 1 Tablespoon of unscented, liquid chlorine bleach in 1 gallon of water
Slide4Before preserving any food
consider the
types of foods
your
family
enjoys and the usefulness of the preserved product in your lifestyle.
Slide5How Drying Works
Removes moisture from food so
that bacteria, yeasts, and molds
cannot
grow
Drying slows the action of enzymes, but does not kill them
Slide64 Methods of Drying
Vine Drying
Microwave Drying
Oven
D
ryingUsing a Dehydrator
Slide7Vine Drying
Leave beans in the pod on the vine in
the garden until the beans rattle
inside
When the vines and pods are dry
and shriveled, pick the beans and shell them Beans that are totally dried on the vine will need to be pasteurized for safe use
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flariv
- Fotolia.com
Slide8Microwave Drying
Only
recommended
for
herbs
Fast way to dry herbs when in small quantitiesFollow the instructions that come with your microwave oven
Slide9Oven Drying
May use if trying out drying
foods
Challenging because of daily oven
use
Hazard for small childrenSlower than dehydrators-no air movementFood is darker, less flavorfulUses more energy, costs more
Slide10Using a Dehydrator
Designed to dry foods at 140 degrees
Two types
Horizontal – Heating element and fan
located on the side of the unit. All trays
receive equal heat.Vertical – Heating element and fan located at top or bottom. Not all trays receive equal heat, may dry unevenly.
Slide11Preparing Food for Dehydrating
Select good quality produce.
Wash produce in cold water.
Leave whole, half, or slice in equal
pieces
.Smaller is betterPre-treat light colored fruits for browningBlanch vegetables.Place in single layer on drying trays.
Slide12Pre-treating Fruits
Most common methods are:
Ascorbic acid dip
Fruit juice dip
Other methods:
Syrup BlanchingCookingCandyingHoney Dip
Sulfite Dip
Slide13Tips for Success with Fruits
Peel can be left on the fruit, but
takes longer to dry (apples).
If choosing to do whole fruits with
skins place in boiling water, then
in cold water to crack the skin- and speed the drying process.Spray the trays well because of the sugar content in fruit will be sticky.After drying for 2-3 hours, may need to turn each piece with a spatula.
Slide14Drying Vegetables
Dry as soon as possible after harvest.
Blanching—Water
or Steam?
Hot water, colander, ice water,
drain
Slide15Testing for Dryness
Cool to room temperature.
Vegetables
Brittle
Crumble when
crushedFruitsNo visible moisturePliable, but not sticky or tacky
Slide16Packaging Dried Foods
Cool 30-60
minutes
Pack loosely in plastic or
glass
jarsSeal containers tightlyStore in cool, dark placeDried fruit needs conditioning
Slide17Storing Dried Foods
Up to a year at
60
°
F
or below6 months at 80°FLonger in the freezerStorage ContainersGlass jarsMetal cansFreezer containersFreezer bags
Discard dried food if mold appears!
Slide18Use of Dried Foods
Snacks
Soups
Stews
Casseroles
Great for camping and hikingEmergency food supplyDried foods are shelf stable.
Slide19Summary
Use up to date information and recipes
Collect and inspect needed equipment
Use fresh produce
Make sure equipment and kitchen are sanitary
Follow instructions carefullyEnjoy!
Slide20Questions?
Contact your local OSU
Extension Office
extension.osu.edu
This material has been peer-reviewed for statewide distribution.
Developed
by: Melinda Hill, Extension Educator, Family and Consumer Sciences, Katharine Shumaker, Extension Educator, Family and Consumer Sciences, and Linnette Goard, Field Specialist, Food Safety, Family and Consumer
Sciences
, Ohio State University Extension.
Ohio
State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA.
Keith
L. Smith
, Associate Vice President for Agricultural Administration; Associate Dean, College of Food, Agricultural, and Environmental Sciences; Director, Ohio State University Extension; and Gist Chair in Extension Education and Leadership
.
Slide21References
Andress, E., & Harrison, J. (2006) So Easy to Preserve 5
th
ed. Cooperative Extension, The University of
Georgia.
Kendall, P., DiPersio, P & Sofos, J. Drying Vegetables, bulletin no 9.308, University of Colorado.Kendall, P., Dipersio, P. & Sofos, J. Drying Fruits, bulletin no 9.309, University of Colorado.Herringshaw, D. Drying Fruits and Vegetables Fact sheet, HYG 5347-09.Finck J. Undated slides. Drying Foods. University of Illinois Extension. Retrieved 2-16-12 from www.uga.edu/nchfp/multimedia/slide_shows/illinoisdryingfoods.ppt
All photos taken by OSU Extension FCS Home Food Preservation Team, unless otherwise noted.