Drying is one of the oldest methods of preserving food. To avoid insect contamination, moisture reabsorption, and ultimately food spoilage, the moisture content should be between five and 25 percent depending on the food. The basic foundation of successfully drying and preserving food requires setting the temperature to a heat that draws out moisture without cooking the food and making sure there is adequate air circulation. Drying is relatively simple, but the procedure is not an exact science, so a trial and error approach is best for determining the best method and temperature according to your personal preference.
Methods
The various devices for drying food may seem obvious — using food dehydrators, the oven in your home, hang-drying around the kitchen window frame and even sun drying. For best results, choose a method that suits the food that you are drying and the climate in which you live. In Minnesota, sun drying is not recommended since we tend to have many humid, muggy summer days. Food dehydrators are typically the best because that is what they were designed to do. But you don’t have to add another gadget to dry and preserve food. However, they do come equipped with trays ensuring proper ventilation to adequately rid the produce of moisture, and they have a reputation for keeping very consistent low temperatures. Ovens work too but require a watchful eye to prevent scorching. Additionally, this method requires having the oven on for long periods of time, using more electricity and potentially making your home a little too hot for comfort. Hang-drying can be utilized, as well, and is one of the easiest ways to dehydrate herbs. Whichever method you choose to dry food, prepare the produce for drying immediately after harvesting for best quality.
Herbs
Herbs aren’t just great for beginning gardens, they are also great for beginning the food preservationist. No special equipment is needed for drying (most) herbs; all you need is some string and a nail or hook if you want to be fancy. Rosemary, sage, thyme and parsley are sturdy herbs and the easiest to dry without a dehydrator. Bundle the herbs together in small bunches and secure with a string and then hang them upside down to air dry. High moisture herbs like basil, oregano, tarragon, lemon balm and mint need to be dried quickly. To avoid mold, try hanging these more tender herbs using the paper bag technique. Cut holes in the sides of a small paper bag, insert a small bunch of herbs upside down, wrap tightly with a rubber band and suspend in an area with good air circulation. Once the herbs are dried, store them in an air-tight container. The co-op stocks a few options: herb shakers and jars made of glass or metal.
Fruits
Dried fruit is delicious on its own as a healthy after-school or post-workout snack, as well as a welcome addition to granola, cereal or yogurt. Fruit lends itself well to oven drying, so if you don’t have access to a dehydrator, and weather permits, this could be a nice starting point. Begin by selecting fruit that is ripe and free of bruises. Prepare the fruit by washing, peeling and removing pits, cores or seeds. Then slice fruit to uniform thickness or leave whole if drying berries or stone fruit — you may halve larger stone fruits. Arrange the slices on a baking sheet and make sure none of the pieces are touching. Load the fruit into a 170°F. preheated oven making sure there is at least 1½ inches on all sides of the sheet allowing adequate air circulation. While drying, keep the oven door cracked slightly and flip fruit every 30 minutes until the fruit is properly dried, about 4–8 hours. Let fruit cool overnight before storing. To dry in a dehydrator, follow guidelines from the manufacturer.
Vegetables
Dried vegetables are the perfect addition to any otherwise mundane winter casserole or soup, but have you ever eaten them as a snack or chip alternative? We encourage you to try out a variety of vegetable chips and figure out which is your favorite — you may never buy potato chips again. When you dehydrate vegetables their natural sugars and flavors become more concentrated, packing them with amplified flavor. Start by selecting vegetables at their peak flavor and quality. Prepare the vegetables by washing and peeling, if needed. Then slice the vegetables uniformly or leave whole if drying cherry tomatoes, beans or snap peas. Arrange the vegetables on a baking sheet or a dehydrator tray and make sure none of the pieces are touching. Load the vegetables into a 170°F. preheated oven or dehydrator, making sure there is at least 1-½ inches on all sides of the sheet allowing adequate air circulation. For drying times in a dehydrator, follow guidelines from the manufacturer. If drying in an oven, keep the door cracked slightly and stir every 30 minutes until the vegetables are brittle. Let slices cool overnight before storing.
How to $ave
Did you know we offer discounts on case quantities ordered in advance–10 percent off for owners and 5 percent off for non-owners. Another tip for saving money on bulk purchases is to stock up on sale items. Some of the best deals are on Fridays during #FarmFreshFridays when three to five produce items are on sale for 25 percent off. Follow us on social media for #FarmFreshFridays deals.
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