Drying products is one of the oldest ways to preserve the useful qualities of products and their taste. Nowadays, there are other methods, but mankind is unlikely to refuse drying food. The first reason is that the taste of food becomes completely unique, as is its texture. A modern one helps significantly simplify this cooking process. This is the second reason.
Today we will talk about how to dry fruits and vegetables in other ways. Let's compare their positive and negative sides, describe all the features of this process known to us. And, of course, we will share useful tips and tricky tricks that are indispensable in electric drying.
Comparison table of drying methods
| Drying method | Drying time |
External negative factors |
Preservation of nutrients in the product | Features of the drying method |
| In the sun |
3-4 days or more |
Dust, insects, rain, wind | Maximum | - No equipment required |
| In the oven | From 4 hours | Not | Minimum | - Food dries faster than in the sun |
| In a round (vertical) dryer | From 3 hours | Not | Maximum | - Holds more food than an oven. To get to the bottom pan, you need to remove all the top ones. The smells of different products are mixed, regardless of how they are located. |
| In a horizontal dryer (dehydrator) | From 3 hours | Not | Maximum |
- Each pallet is available at any time, which increases the convenience of drying. Mixing of smells does not occur; the main thing is to place products on different pallets. |
How to dry in the sun
This is a simple method that does not require any control or additional equipment. The disadvantage of this method is the need to wait for the sun. This will require at least three sunny days in a row - and we are not even talking about the most ideal drying. Given our climatic conditions, it is good to dry apples or mushrooms with this method only in summer or late spring. At the same time, it’s good if you live outside the city, where the air is not as dirty as in the city, and you have a balcony at your disposal. Otherwise, drying of this type is practically impossible. Other downsides to this method include indoor dust and hungry insects.
Here are some tips on how to dry fruits and vegetables in the sun:
♦ Do not use overripe fruits and vegetables.
♦ If a fruit or vegetable has ripened in the sun, it should be allowed to cool.
♦ Cut fruits (vegetables) thinly, evenly so that they dry quickly and evenly.
♦ It is better to dry under glass so that the rays of the sun have a stronger effect on the fruits. At the same time, it is extremely important that there is enough free space between the glass and the fruits for good air circulation.
♦ Dry in the sun for about 2-4 days. Times may vary depending on humidity and weather in general.
♦ Don't forget to move the fruits from the street/balcony into the house during rain and thunderstorms so that they don't get wet.
♦ Check periodically (preferably regularly at least twice a day) for mold. If you come across suspicious pieces - throw them away.
♦ To prevent fruits (vegetables) from sticking together, sprinkle them with sugar, spices or spices.
How to dry fruits and vegetables in the oven
It is best to dry below 90ºC. The oven door should be left slightly open. This is necessary so that the air circulates better, as a result of which the drying is better and more thorough.
Instead of a baking sheet, it is advisable to use a fine mesh grid (with holes of about 2 mm). With its help, the fruits will be blown from all sides, but this will not work with a baking sheet.
If you want the surface of the fruit to be more rigid, then start drying at a temperature of 70-80ºC, and finish drying at 40ºC. And in order for the surface to remain more or less soft, start at 40ºC, and then, on the contrary, raise it to 80ºC. Some fruits, berries and vegetables require special drying algorithms.
Black currant:
Drying should be at a temperature of 40ºC, then raise the temperature to 60-70ºC, and then lower it again.
Mushrooms:
At the beginning of drying, it is better to put about 40ºC. Drying time - about 4-5 hours.
Carrot:
If cut into strips, then it will take 5 hours to dry, and if grated, 3 hours will be enough.
We also note that drying at temperatures below 90ºC is not possible in all ovens. The oven is not perfect becausedestroys vitamins and other nutrients contained in products. If you do not want to dry at such high temperatures, then we recommend that you pay attention to the next paragraph.
How to dry fruits and vegetables in an electric dryer
This is the easiest way. The main thing is to choose the right dryer, that is. They are of vertical and horizontal type. It is better to give preference to a horizontal model, such as or if you want to achieve maximum uniform drying throughout the working space. According to many sellers of vertical dehydrators, you can put a lot of additional pallets on top of them, and this will not affect the quality of drying in any way. Perhaps this is true - if you dry dill, parsley or other herbs. But with most fruits and vegetables, this will not work. In most round dryers, there is not enough power to cover such a large amount of working space. Horizontal models bypassed this problem - drying occurs evenly, due to the features of its design.
The second reason to choose a horizontal fruit dryer is convenience . Let's imagine that during drying you suddenly needed to remove one of the pallets or just to see how the process was progressing. And if the horizontal architecture allows you to do this in one motion, then with a vertical dryer this will not work. Especially if the desired pallet is at the bottom: first you have to remove all the trays that are stacked on it.
The process itself is quite simple. Just cut the desired product thinner and put it on the trays. In the case of vegetables, you can pre-season with something, salt, and so on.
In principle, sometimes you can not even cut it, but simply put it on pallets. It is recommended to pull out the extra ones so that everything fits.
The undoubted advantage of drying in a dehydrator is clean air supply (thanks to the presence of a filter), without dust and insects, which cannot be said about the artisanal drying method. In the dehydrator, the product will be completely safe from both wind and rain - negative phenomena are completely excluded here. The temperature can be set from 35ºC, which allows you to save vitamins, enzymes and other useful substances. In this case, drying one way or another will be faster than with standard home methods.
Dry fruits and vegetables together that take about the same amount of time to dry. All products should be cut almost identical in thickness. For example, you can put strawberries, lemons, cucumbers, kiwi, blackberries and peaches on several pallets at once. The result will be a kind of assortment in which no single ingredient will lag behind the rest in terms of drying time.
To prevent bananas, apples and other fruits from turning black and brown during the dehydration process, you can do the following. Dilute lemon juice in water in a ratio of 50/50 and dip the fruit in this mixture. It will be enough to hold them there for five minutes, and you can safely dry them without fear for the color of the finished product.
Foods with a low level of acidity - such as green peas - should be thoroughly steamed before drying. In order to get steamed peas, you can use an enamel pan or pressure cooker.
In the case of some berries, pre-treatment is required to remove some of the juice from them. This is especially true for cranberries: of course, you can manually pierce each berry so that the juice flows out, but with a large number of berries this is very laborious. The processing sequence is as follows: freeze the cranberries in the freezer, then place them in boiling water for 30 seconds. Then immediately transfer them to cold water and they will burst. This method works flawlessly and eliminates the need to pierce each berry separately. We also recommend in advance blanch
(Slightly process with boiling water or steam).
Continuing the topic of cranberries: try not to overdry it. The recommended maximum is 20-22 hours, otherwise the berries may completely lose their taste properties. There is also the risk of mold. To avoid this, you can use one trick. After about 20 hours, take a handful of berries from the dehydrator and put them in a plastic bag. Close it more or less tightly and wait a few minutes. If condensation appears on the inside of the bag, then the berries can still be dried. In the process of drying, it is better to place fruits not close to each other, but at a distance.
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Onion
Blanching is necessary in order for dried products to be better preserved, as well as for the destruction of microorganisms from the surface.
We hope that this information will help you better understand how to dry fruits and vegetables. Do not try to remember all the rules at once - with practice your skills will improve one way or another. Bon appetit and happy cooking!
Drying
Almost any housewife is faced with the question of how to save more fruits, berries and vegetables for the winter, so much so as to preserve the benefits. It is no secret that some of the vitamins are lost during canning, but there is a way that allows you to save up to 95-97% of the vitamins. Agree, it's tempting. And it's dry.
Why dry?
Drying is stored for a long time. And all because during the drying process, moisture is removed from the products, which means that unfavorable conditions are created for the reproduction of microorganisms. By the way, the natural structure of the cell is preserved. Dried products after soaking in taste and aroma are not much different from fresh ones. In addition, dried foods take up much less space than frozen ones, which “eat” exactly as much as fresh foods would take. And not everyone has a large freezer.
Drying saves money. Agree, it’s cheaper to buy greens in season, dry them and use them all winter than to buy small packages at the cost of a large bunch.
Dried vegetables and herbs will help diversify dishes in the cold period, they retain all the nutrients, have a wonderful aroma and taste. And fruits and berries will be a great addition to cereals or replace sweets and sweets. They can also be used as a filling for baking, as an addition to casseroles, cheesecakes and other dishes. We must not forget that dried foods prepared at home will differ in appearance from purchased ones. The reason is simple: you don't use food coloring or preservatives.
Where to dry?
If you have an attic, porch, balcony with a large window sill, you can dry right there. This method is the cheapest in terms of energy costs, but in this case you have to ensure that the product has access to air, so that insects do not get there, there is no dust, odors, such as paint from the neighbors' apartment. Natural drying is a lengthy process, therefore it requires certain “dances with tambourines”. And there’s nothing to say about depending on the weather - nothing will dry on a rainy day, and mold may also appear.
If you don't have time to mess with drying naturally, you can speed up the process. You can also dry in the oven, electric dryer, convection oven, microwave. We will consider the first two options in detail.
Drying in the oven
Before we start drying, let's determine what kind of oven you have. In a convection oven, the process is faster, more evenly due to air blowing from all sides. If there is no fan in the oven, the evaporated moisture has nowhere to go, so you need to organize a small hole between the oven and the door by sticking a wooden spoon into the slot, for example.
You also need to take into account that the baking sheets will have to be interchanged, and the products themselves should be periodically turned over or mixed. This must be done without fail, because in the oven it is necessary to dry on a baking sheet, and not on a grid, while the blowing is not quite even. The top of the slice may already dry out, but the bottom remains wet. Some housewives manage to dry products by stringing them on skewers and laying them on a wire rack, like a barbecue. But I haven't tried this method.
You need to lay out the slices at a distance from each other in one layer so that the air blows over each piece from all sides. When the slices are significantly reduced in size, they can be folded onto one baking sheet, and a new batch can be laid out on the other.
When drying, it is better to adhere to a temperature regime of up to 80 degrees C. If you want to achieve a hard surface on the product, then you need to start from the maximum temperature, i.e. 70-80 degrees, and then reduce the temperature to 40 degrees. This is how apple slices are dried, for example. And to keep the surface soft, they do the opposite, start from 40 degrees and bring the temperature to 70. This is how the mushrooms are dried.
Sometimes you have to change the temperature regime several times. So, for example, you need to do it when drying currants, blueberries, etc. First low temperature, then higher and then low again so that the berries do not burn.
Drying in an electric dryer
An electric dryer helps save time and effort in the drying process. It consists of mesh pallets that are inserted one into the other, and covers.
Each dryer has a heating element and a fan, which, depending on the model, can be located both at the very bottom of the appliance and in the lid. Before buying my electric dryer, I looked at the reviews of many housewives who advised models in which the heating element is in the lid, so I chose this particular model. Warm air circulates through the dryer and blows vegetables or fruits from all sides.
On average, different models may have a different number of pallets, but for some models, pallets can be purchased separately. My model consists of 5 pallets, but I would not refuse two more.
It must be borne in mind that too many pallets are also not very good. It is more difficult for air to circulate and blow evenly across all tiers. Therefore, some products may dry faster, while others may still be damp. This binds the host to the process, because she needs to keep an eye on it so that some of the products do not dry out or burn out. However, I concluded that the lower and upper tiers dry the fastest, while the middle ones dry a little longer. And although my dryer model does not require constant presence nearby, it can be left overnight, I try not to do this.
Moreover, I change the tiers once every few hours so that the drying process runs more evenly. When the slices decrease in size, I compact them into several nets, and if necessary, lay out a new batch of prepared products on the empty pallets.
There are models with the ability to adjust the temperature, so that for each product you can choose the optimal one.
There are also drying cabinets (the size of a nightstand), but not every housewife will find a place for such a device.
To speed up the drying process, chopped vegetables and fruits should be placed skin side down. But with plums and apricots, you can do the following: put them on the grid cut down and press the convex side with your finger so that they turn out slightly.
In an electric dryer, you can also make marshmallows if special pallets without a grate are included.
With the advent of the electric dryer, I stopped using the oven for drying. This process has become easier, better and more uniform.
It is up to you to decide how to dry food, but the fact that this is a great way to save vitamins and seasonal berries, fruits and vegetables for the winter is an indisputable fact.
The lack of natural vitamins acutely affects the human body in the winter season. Lack of sun, fresh and leads to a weakened immune system, beriberi and an increased risk of contracting SARS. However, modern technologies make it possible even in the cold season to obtain a sufficient amount of useful elements - for example, from fruits dried for future use. Today we will look at how you can vegetables at home, how to harvest them, how to properly store and eat such products.
Advantages and disadvantages of this method
Drying is a very popular way to store and prepare your own supplies for the winter. However, this method has both advantages and disadvantages.
pros
- long-term storage of fruits;
- saving space when storing the finished product;
- for the most part, the preservation of the beneficial properties and vitamins of the fetus;
- simplified harvesting process, in comparison with or seaming;
- the possibility of long-term storage of dry and fruit (in comparison with canned);
- ease of use of dried products, preservation of its taste and nutrients;
- the ability to dry those fruits that are not suitable for salting.
Minuses
The disadvantages of this process are:
- significant loss of weight and volume of the fruit in finished form - they lose up to 90% of their mass;
- some loss of vitamins and beneficial properties of the product - the fetus loses up to 30% of its minerals and vitamin C;
- due to the loss of moisture, the fruits become dry, sometimes hard, which complicates the process of their preparation in the future;
- the drying process is not suitable for all fruits;
- the problem of preserving dried products - mold often spoils the fruit.
Did you know? The invention of such a method of storage as drying, scientists date back to the Neolithic era - about 9000 BC. e. Due to global cooling, the ancient inhabitants had to stock up on food for the future, because of which they were forced to dry the roots, and some in reserve.
What vegetables can be dried
The range of products suitable for drying for the winter is quite wide. It is noteworthy that only healthy fruits that are not susceptible to disease are suitable for harvesting. Dry only those parts of the product that are edible - without tops or roots. 
You can dry almost everything - from to. Drying is popular, and - it turns out a wonderful preparation for borscht. They make delicious dried chips, and dried herbs will add freshness and flavor to dishes in the cold season. Dried and acquire a peculiar piquancy in a dry form, which reveals the taste of dishes in a new way.
It is noteworthy that harvesting methods such as preservation and pickling do not retain the beneficial properties of the product and do not provide benefits to the body due to the use of salt and. When drying, no additional spices or oils are used, which preserves the taste and vitamin composition of the product. Dried vegetables are a kind of concentration of all the beneficial properties that exist in their fresh counterparts.
Traditionally, the drying method is not used for those vegetables that are more than 85% water, because when harvested in this way, they lose a lot of weight, and productivity becomes very low. These include:
Preparing vegetables for drying
It is best to dry seasonal products - at this time they are little subject to chemical treatments and retain the maximum amount of vitamins and minerals. When harvesting from your own plot, it is best to use 2-3 vegetable harvests - such fruits acquire juiciness and pronounced taste. It is best to use firm, healthy fruit with no skin damage or rot.
- . Vegetables should be chosen late varieties, since it is in these species that the largest amount of starch is found. It is desirable that the fruit be with a thin skin, even, without eyes and pits - this will not reduce productivity. The tubers are thoroughly washed in cold water, then the fruit is peeled. Before drying, peeled and chopped portions of potatoes must be kept in boiling water for 3 minutes, and then cooled in cold water. Potatoes boiled in this way retain their nutrients. The potatoes are now ready to dry.
- Beet. Fruits are selected with a bright, saturated color - this indicates maturity and juiciness. washed in cold water, then boiled for 25 minutes. After the beets have cooled in cold water, they need to be peeled and cut into portions for drying.
- . The best fruits for harvesting are even, with a bright color. Preliminary preparation is carried out, as for beets, only the cooking time is reduced to 15 minutes. In order to preserve as much of the nutritional properties of this fruit as possible, it is better to use the blanching method for harvesting it.
- . For proper drying, it is worth removing all leaves, stalk and damaged areas. Divide the inflorescences into small sections, rinse them well and dip them in salt water for 10 minutes (this will save the product from caterpillars and). Then you need to blanched the fruit in hot water for 25 minutes. The cauliflower is now ready to be dried.
- and fuck. The roots are washed well, allowed to dry. Grated on a coarse grater and dried in an electrical appliance. Dried horseradish must be ground into powder. It is noteworthy that during the drying process, horseradish loses its aromatic properties by 70%.
- . This fruit is dried whole, and already ready, dried, seeds and stalks are removed.
- . Sweet peas are used for harvesting. As a preparation, the blanching method in hot water is used - 1–2 minutes for small peas, and 3 minutes for large ones. After this procedure, the peas are quickly cooled in cold water and allowed to dry. The product is now ready for drying.
- . Such a spicy herb as, basil, mint, arugula, etc. is the most favorable material for drying. First, the greens must be rinsed in cold water, removing dust and dirt from the leaves. It is advisable to use young shoots. Roots and damaged leaves must be removed. Clean grass is cut into pieces, laid out on the surface and dried naturally.
- . The vegetable must be washed in cold water, cut off the hard parts, and allowed to dry. After that, the pods are strung on a string - now the asparagus is ready for drying in the oven.
- . It is better to choose fruits that are round, with a thin skin, with a uniform skin color. The cleaned one is also boiled in boiling water for 10 minutes, and after that they proceed directly to its drying.
Blanching and steaming
Blanching- such a method of heat treatment of the product, in which the specific unpleasant odor and bitterness of the vegetable is eliminated. The process consists in short-term immersion of fruits in boiling water (boiling usually lasts no more than 10 minutes). Steaming is the process of dousing food with hot air released from boiling water. This procedure is carried out to disinfect the product and destroy unnecessary bacteria.
If earlier housewives used mainly ovens and the sun to dry vegetables and fruits, today modern technology provides a lot of electric ovens and dryers, which will allow you to prepare the product in the shortest possible time, while maintaining its useful properties. Let's take a closer look at each harvesting method.
Outdoors
This method has more disadvantages than advantages. First of all, not everyone has the opportunity to dry products in the open air - vegetables laid out in a row require a lot of space and a flat surface, otherwise the drying process cannot be carried out. Also, with this method of harvesting, there is a high probability of damage to the fruit by midges, or - the secreted juice of the product is a bait for insects.
It is also difficult to keep track of the drying process - a strong scorching sun can turn the juicy pulp into coals, and a sudden rain can completely ruin the product. Do not forget to stir and turn the fruits to dry them evenly. The main disadvantage of the method is the duration of the process - up to 4 days, which significantly reduces the quality of finished supplies. 
This method is well suited only for greenery - the sun and fresh air will quickly turn the grass into a dry powder. It is important to ensure that no moisture gets on the drying grass. It is also not recommended to spread the greens under the scorching rays - in this case, the grass and leaves will quickly burn out. Shade is best suited for drying in hot, dry calm weather.
In an electric dryer
This method is the most convenient and modern - in a special device, you can dry the fruits in a few hours. In addition, the fruits are evenly heated from all sides, thanks to the air convection function. There is a rule that speeds up the process of harvesting vegetables in: you need to lay the fruits with the skin down, and the pulp can be slightly pressed down to speed up the process of liquid release.
As a rule, electric dryers for home use are small in size, which facilitates their transportation and operation. Some models have an additional grid with a fine mesh - it is designed for drying especially small fruits, such as, etc. As a rule, the optimum temperature for drying in an electrical appliance is from +40 °С to +60 °С.
In the oven
This method of drying vegetables in the oven also has its advantages and disadvantages. This method is called artificial. It became popular due to the availability of improvised appliances - almost every housewife has ovens in the kitchen today.
In order to use the oven as a dryer, you need to cover a baking sheet with parchment paper, spread the prepared vegetables on it, place the baking sheet on the top shelf and turn on the oven at the minimum temperature. The door must be open. After 25 minutes, you need to move the vegetables down and dry until tender.
Please note: if the blanks in the oven continue to release juice, then they have not yet dried. If the fruit breaks during compression, this also indicates the unavailability of supplies.
The disadvantage of this harvesting method is the need to dry vegetables in several approaches - if you dry them in the oven at a time, they will look like crackers. Therefore, vegetables are usually cooked in this way for 2-3 days. 
For processing, it is recommended to use an electric oven.
Important! The temperature in the oven when drying vegetables should not exceed +60° C. Otherwise, the fruits will burn or become overdried.
in the microwave
Microwave drying of vegetables is also gaining popularity. The main trick of this method: The thinner the fruits or vegetables are cut, the faster they will dry. The disadvantage of this processing method is the impossibility of harvesting a large number of fruits - therefore, this method is convenient only when you need to quickly dry a small amount of the product.
Electromagnetic oscillations in a microwave oven allow you to quickly heat and dry the product, which makes this method the fastest of the listed. In addition, the faster the vegetable material is processed, the less useful vitamins have time to “evaporate” from it. It is noteworthy that if the fruit is cut with a thickness of more than 2 cm, the microwaves, passing into it, lose up to 50% of their power - this significantly reduces the speed of cooking supplies. 
Also, the processing of the product by microwaves is carried out evenly, in contrast to drying in the oven.
Did you know? Harvested dried vegetables can be consumed dry. However, it is possible to return their meatiness: by soaking the fruit for 2-3 hours in water. The taste of the fruit in this case will differ from the original product.
How to store dried vegetables at home
The main rule for storing the finished dry product: exclude dampness and ingress of moisture into dried vegetables. Therefore, the best storage method is considered to be the preservation of the dried product in glass jars with a resealable lid, or in food grade plastic containers. The main thing is to ensure that the container is well sealed to prevent air from entering (moisture particles in the air can interfere with the quality of the dry product).
Please note: it is impossible to store dry products in a plastic bag - this is how mold is provoked. Do not forget to periodically review supplies, throw away spoiled fruits, and dry, if necessary, softened vegetables.
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times already
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If with benefits this method is clear, some details should be analyzed in more detail.
Basic Rules
In many ways, the quality of harvested apples depends on the preparation of apples. In this regard, it is useful to read an article about, where it is possible to find out how competently cut given fruits and some other details.
There are different versions regarding the presence or absence skins for the drying process.
In reality, there is no fundamental difference here and whether to leave or peel the skin depends on your personal preferences.
Although there are many useful components in the peel, padanku and similar apples it is advisable to clean.
Drying apples in an electric dryer does not imply a complete absence of moisture. Should only be done the minimum amount of moisture so that the processes of decay do not occur in pieces, but useful components remain. To the touch, dry apples are not brittle, but bending, and when compressed, moisture does not appear on the surface.
The use of an electric dryer over time becomes more convenient, as it becomes clear how many apples are dried on each pallet, how often to change their location, how many it is possible to put. In general, it is not advisable to give any general recommendations here, since the devices differ in many ways.
The sensible advice is to only take into account the basic parameters and use accumulated experience further.
Drying instruction
How to dry apples in a fruit dryer? In general, putting chopped pieces and setting a certain mode is not difficult. Moreover, many devices have indicators for fruits or more precise ones, including for apples. It would seem that nothing should be added here, but it is nevertheless useful to consider certain aspects.
Duration
How long does it take to dry apples in a dryer? Try to guess the longest periods between 11 pm and 7 am, as during this period electricity tariff is cheaper.
In general, the duration at the desired temperature is about eight o'clock, but it is not necessary to observe such a duration without interruption and the process may differ if, for example, new pieces are added or the location of the pallets is changed.
Accordingly, the specified duration can be used as reference point, but not as the main parameter.
Different sizes of slices, differences in varieties, size of pallets, set temperature, location of apples and their number in the dryer - these and many other parameters affect optimal duration.
The most reasonable is the competent setting of the mode and temperature and drying to readiness, which is determined on one's own, not by time.
Temperature
What should be the temperature for drying apples in an electric dryer? If the device has the ability to set a certain temperature, then you should install the regulator somewhere within 70-75 degrees Celsius.
Of course, apples can dry out faster at 100-110 degrees(usually the temperature limit on household dryers) but the impact of this temperature is not entirely reasonable, as some useful components can be separated from the pieces.
Indeed, at a temperature of more than 100 degrees, you actually boil apples, and at 70 degrees there is a milder effect in general, similar to natural drying.
So, at what temperature to dry apples in a dryer, you choose.
Mode
How to dry apples in an electric dryer? Many devices have the ability set dry mode. Somewhere apples or just fruits are drawn and descriptions of each mode are given. If this option is available, you should use the optimal mode for fruits.
readiness
After gaining some experience, a skill appears to recognize the readiness of apples with ease. At first, it is better to spend more time determining readiness.
And, as it is not difficult to understand, it is better underdry a little and check readiness than overdrying, since you can always dry it out, but overdried apples are difficult to supplement with the necessary moisture.
A well-dried piece of apple is not brittle. In fact, dried apples have plasticity, and they appear only slightly darker.
Overdry fruits should not be, as soon as they began to darken a little and significantly decreased in size, you need to check readiness.
Moisture is not released from the dried piece, but the pulp is present and has a pleasant apple aroma, whiteness. The surface is darker and slightly crusty.
You can learn how to use an electric dryer for making dried apples from the video:
Recipes
Let us briefly describe the sequence of actions in the form of a drying recipe:
- Apples wash and cut(more in the article on preparing for drying) in half rings or slices.
- Arrange the pieces on the dryer trays, tight, but so that the pieces do not lie on top of each other.
- We fill the pallets and install them in the dryer, set mode and temperature, timer, if any.
- Periodically shifting pallets(top with bottom) for more even drying and check the apples.
- At the end, we take out the apples from which, when pressed, no more juice is released, let it cool slightly and transfer to glass container or bag made of natural fabric.
Cooked apples should be stored in a pantry or other part of the home. cool(but not cold) and dry, without the presence of light, overheating and similar factors.
Results
Apples prepared using the above recommendations, can be kept for a couple of years. Although sometimes they can lie longer depending on the variety and conditions. As a rule, a two-year period is quite optimal for harvesting apples. Read about it on our website.
An electric dryer in this regard is a useful device, as it makes it possible spend a minimum of time and harvest apples in very significant quantities.
After a couple of independent drying of apples in an electric dryer, relevant skill and the process is optimized.
You can make a number of trial batches at different temperatures and with different durations in order to determine the best option.
You will learn how to dry five kilograms of apples for the winter in a dryer by watching this video:
autoclave
autoclave recipes! Shukaite recipes in an autoclave? You here!
autoclave for canning
Autoclaves for home canning You can come to our online store Fermash. Our managers will help you autoclave pіd be your request! Here you will find both models of gas, and electric (universal), a variety of 5 to 28 liter cans.
On our website, all options are selected autoclave recipes! Shukaite recipes in an autoclave? You here!
At the beginning of the 19th century, the first appeared, discarded for additional thermal processing, canned food in airtight containers. bacteria with a method of spoiling microbiological preservation at temperatures of a moderate climate (15-30 ° C), and sometimes at higher high temperatures. higher than 100 ° C. Sterilization is recognized for the trivial preservation of canned products, it signifies the conservation of food value, organoleptic authority, non-shedding. autoclave for canning You will significantly change the hour of preparing canned food, guaranteed to reduce all bacteria. It is recommended to vicorate for sterilization and packaging of any kind of canned glass containers of various volumes of 0.2 to 3.0 l.
1. Roll up jars filled with products hermetically.
2. Put into the autoclave with balls - jar on jar, up to Golovin. At the bottom of the tree lay "Ian grate.
3. Fill with water, as it is to blame to cover the jars with a ball of at least 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. With a car pump, pump into the autoclave up to a vise of 1 atm and visually (for additional mile water) or by ear, check the tightness of the day. .
6. Heat the water in the autoclave to 110°C (pressure will increase). If the temperature rises to 110 ° C, keep the hour and vitrimat the banks 50-70 min. But wait for it, the temperature did not exceed 120 ° C. Such a mode of processing reaches both the death of pathogenic organisms, and the relish of canned food.
7. Remove from the fire (wipe) and remove for cooling (it is possible with additional cold water) to a temperature not higher than 30 ° C.
8. Trochy cob will be pressed in an autoclave. Vіdkriti autoclave, through the hose to anger the water and viynyat cans.
It is required to add that the pressure gauge of the autoclave will show a pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Tobto, a vice to lie down due to the temperature of the heating of the autoclave and about "much again, it was left between the lid and the banks.
Modes of sterilization of preserves
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