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Dehydrating
by Rose Lee Cabalerro
Dehydrating provides us with a connection between the worlds
of cooked and raw foods. It is a method of preservation that helps retain food enzymes and
nutrients. The process removes enough water to prevent growth of bacteria, yeast and mold.
In order for fruits to dehydrate properly, you must perforate
the skin to allow the moisture to escape. This is accomplished by slicing, halfing, or
pitting. It's a good idea to dry your own fruits because many commercial growers use
chemicals or coat them with sulfur dioxide, sodium bisulfate and/or refined sugar.
Needless to say, these additives retard spoilage, however they do not enhance your health.
Remember always dehydrate at or below 105 degrees to help preserve enzymes and nutrients.
Once your fruit is dried, be sure to cool it completely before packaging. Keep these foods
in airtight glass or plastic containers in the coolest, darkest, driest place you can
find. For maximum long-term safekeeping, vacuum sealing is the best procedure with a
storage temperature of 60 degrees or below. Dried fruit is adversly affected by light,
air, moisture as are all dehydrated foods. Properly stored, they have a shelf life of 6 to
12 months depending on the quality of preparation and products.
Now let's talk about vegetables and how they can be
dehydrated. The quality of your fresh vegetable will determine the taste and texture of
the finished product. Be sure to wash them well and remove any inedible parts. Cut the
vegetables uniformly and fill the dehydrator. Do not disturb the drying process by adding
more vegetables at a later time. Dried vegetables deteriorate at a much faster rate than
dried fruits because their increased enzyme activity is not buffered by the higher
concentration of sugar and acid found in dried fruits. Therefore, the longer dried
vegetables are stored, the less flavor, color, texture and nutriend content remain. It is
best to try and use your supply of dehydrated vegetables within a six month peroid. |
