Drying Fruits & Vegetables   presents Drying Fruits & Vegetables You need 3 things for successful home food drying: Heat - high enough to force out moisture but not hot enough to cook the food Dry air - to absorb the released moisture Air movement - to carry the moisture away Natural drying, outdoors, requires warm days of 90 degrees F (32 degrees C) or more, low humidity, and control of insects. Oven drying or using a food dehydrator are alternatives for small quantities of food. The energy cost of operating an oven is high, however, compared to the cost of operating an electric food dehydrator. * Many fruits and vegetables can be dried. Only ripe foods should be used. * Rinse fruits and vegetables under cold running water and cut away bruised and fibrous portions. Seeds, stems and /or pits should be removed. * Most vegetables and some fruits benefit from a pretreatment like blanching or dipping. Blanching is used for most vegetables. Blanching shortens the drying time, prevents enzyme action, and kills many spoilage organisms. E-BOOK (32 Pages) Buy Now Only $10.00 Back to Products List _