Transcript Home Food Preservation Made Easy Prepared by:       Renay Knapp, Henderson County Tracy Davis, Rutherford County Cathy Hohenstein, Buncombe County Julie Padgett, McDowell County Sue Estridge, Madison County Sandi Sox, Polk County.

Home Food Preservation
Made Easy
Prepared by:
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Renay Knapp, Henderson
County
Tracy Davis, Rutherford
County
Cathy Hohenstein,
Buncombe County
Julie Padgett, McDowell
County
Sue Estridge, Madison
County
Sandi Sox, Polk County
2
Acknowledgements
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Angela Fraser, NC State University
Cheryl Beck, Jackson County
Pam Staton, Clay County
Jessica Robison, Swain County
April Conley, formerly in Cherokee County
Latresa Philips, formerly in Graham County
Lynda Spivey, formerly in Buncombe County
Megan Schaffer, formerly in Henderson County
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Canning Basics
4
Basics of Canning
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Food is placed in a jar and
heated to a temperature
that destroys targeted
microorganisms.
Heat also inactivates
enzymes that cause
spoilage.
Air is driven from the jar
during heating. As the jar
cools a vacuum seal is
formed.
Basics of Canning
5
High Acid Foods (pH <4.6)
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All fruits, except for:
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figs
tomatoes, and
melons
Fermented pickles, such as
sauerkraut
Acidified foods, such as
pickles
Basics of Canning
6
Low-acid Food (pH >4.6)
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All vegetables, except
rhubarb
Meats
Poultry
Seafood
Soups
Mixed canned foods
(low-acid + high-acid)
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Basics of Canning
7
Two Methods of Canning
Boiling Water Canning -used for high-acid foods
Pressure Canning -- used
for low-acid foods (and
some high-acid foods)
Basics of Canning
8
Why Two Ways to Can?
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Yeast, molds, and most
bacteria are destroyed at
boiling temperatures -212ºF at sea level.
C. botulinum forms spores
that require higher
temperatures for
destruction in a reasonable
period of time -- usually
240ºF or above at sea
level.
Basics of Canning
9
What Makes Canned Food Unsafe?
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Clostridium botulinum
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Causes botulism poisoning
Found naturally in soil and water.
Produce heat-resistant spores that only
destroyed by pressure processing.
10-35% of people who get botulism die.
Basics of Canning
10
Botulism and Growth
To grow, the spores need:
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oxygen-free environment
low-acid food
temperature between 40ºF to 120ºF
relatively high moisture
Basics of Canning
11
Botulism and Growth
Conditions for C.
botulinum to grow can
be found in:
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Home canned foods
Smoked fish and sausage
Foil-wrapped baked
potatoes
Packaged mushrooms
Pot pies
Basics of Canning
12
Preventing Botulism
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Spores do not grow in
high-acid foods.
Spores killed when lowacid foods heated long
enough at a specific
temperature.
Process low-acid foods at
240ºF.
Use pressure canner for all
low-acid foods.
Basics of Canning
13
Other Ways to Prevent
Botulism
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Test pressure canner dial
gauge for accuracy each
year before use.
Correctly operate canner.
Check canned food
carefully before use.
If toxin is suspected,
detoxify food before
discarding. The toxin is
destroyed by boiling even
though the spores are not.
Basics of Canning
14
Unsafe Canning Methods
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Open Kettle
Oven Canning
Dishwasher
Addition of Aspirin
Steam Canners
Microwave Oven
Canners
Basics of Canning
15
Boiling Water Bath
Used for high-acid foods and acidified foods
Boiling Water Bath
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Boiling Water Bath
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Have water simmering or
hot in canner, high enough
to cover jars (about six
inches).
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Hot packed jars = simmering
water
Raw packed jars = warm to
hot water
Wipe rim of jars and adjust
lids.
Lower jars slowly into
canner.
Basics of Canning
17
Using a Boiling Water Bath
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Place jars on rack in canner.
Add more hot water if
necessary, once jars are in
canner. (Don’t pour hot
water directly onto rawpacked jars).
Count processing time when
water returns to a boil.
Remove jars to a padded
surface.
Cool away from drafts, 12 to
24 hours.
Boiling Water Bath
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Pressure Canning
Used for low-acid foods
Pressure Canning
19
Inspect Your Pressure Canner
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Some parts might need
assembling -- see
manufacturer’s directions.
Become familiar with parts
and their functions.
Clean to remove oils.
Lightly coat the exposed
gasket and lugs on the canner
bottom with cooking oil.
Before each use be sure vent
pipes are clear and open.
Presssure Canning
20
Using a Pressure Canner
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Have 2 to 3 inches of
water simmering or hot in
canner.
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Hot packed jars =
simmering water
Raw packed jars = warm to
hot water
Place jars on rack in
canner.
Put lid on canner with
weight off or petcock
open.
Pressure Canning
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Exhaust canner for 10
minutes.
Close vent or petcock.
Start counting processing
times when correct
pressure is reached.
Turn off heat at end of
processing.
Let pressure drop to 0 psig
naturally.
Pressure Canning
22
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Wait 2 minutes after pressure
drops to 0 psig. (For some
canners, check that locks in
handles are released).
Remove weight or petcock.
Open canner. Watch steam!
Remove jars to padded surface
or rack.
Cool jars for 24 hours,
undisturbed.
Check that jars have sealed.
Pressure Canning
23
Process Food Properly
Follow a credible recipe
exactly
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The following slows heat
penetration:
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Extra sugar or fat
Oversized food pieces
Added thickeners
Process food properly
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Heat-up and cool-down times in
pressure canners are counted
toward sterilizing value of the
process. Never rush them.
Pressure Canning
24
Importance of Processing Time
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Each food and preparation
style has its own
processing time.
Processing time differs
with size of jar.
Too short
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Underprocessing
Spoilage or unsafe food
Too long
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Overprocessing
Overcooked
Pressure Canning
25
What Affects Processing Time
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Acidity of the food
Preparation style of the food
Composition of the food
- Viscosity
- Tightness of pack
- Convection vs. conduction transfer of heat
- Starches, fats, bones
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Initial temperature of food as it is packed into jar
Temperature of processing
Size and shape of jar
Pressure Canning
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Altitude Adjustments
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As altitude increases, the temperature
decreases at a given pressure.
Dial-gauge processing changes:
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0-2000 feet = 11 pounds pressure
2001-4000 feet = 12 pounds pressure
4001-6000 feet = 13 pounds pressure
6001-8000 feet = 14 pounds pressure
Pressure Canning
27
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Weighted gauge adjustments
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0-1000 feet = 10 pounds pressure
At altitudes above 1000 feet, process at 15
pounds pressure.
Boiling water canner adjustments
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Generally, the processing time will increase.
Use a credible resource to determine processing
time.
Pressure Canning
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Canning Equipment
Proper equipment is essential to a safe
product.
Equipment
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Canning Jars
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Check jars for nicks,
cracks, and rough edges.
Wash in soapy water, rinse
well, and keep hot.
If food is processed for
less than 10 minutes, need
to be sterilized.
Do not use single-use jars,
such as mayonnaise and
tomato sauce jars, to
process food at home.
Footer
30
Canning Lids
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Use two-piece lids.
Flat lid cannot be
reused but the ring
band can.
Follow the
manufacturer’s
instructions for
treating them.
Equipment
31
Preparing and Packing
Food
Preparing and Packing
32
Raw Pack
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For foods that lose shape
when cooked.
Place raw food directly in
jars. Boiling hot liquid is
then poured over the food.
Pack firmly, don’t crush.
Add jars carefully to warm
canner to avoid breakage
from heat shock.
Follow a reliable recipe.
Preparing and Packing
33
Hot Pack
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Preferred method for most
foods.
Food is cooked in liquid
before packing. Cooking
liquid is then poured over
food in jar.
Fewer jars needed.
Less floating of food and
better color and flavor.
Foods easier to pack.
Kills some microorganisms.
Preparing and Packing
34
Headspace
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Space in the jar between the
inside of the lid and the top
of the food or its liquid.
Check canning directions to
determine the correct
headspace for each food.
Usually:
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1/4” for jellies
1/2” for high-acid foods, such
as fruits, tomatoes, and
pickles
1” to 1-1/4” for low-acid
foods
Preparing and Packing
35
Problems with Headspace
Too little:
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Food may bubble out during
processing.
Deposit on rim may prevent
proper sealing.
Too much:
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Food at the top is likely to
discolor.
Jar may not seal properly,
because processing time not
long enough to drive all the
air from inside the jar.
Preparing and Packing
36
Before Sealing Jars
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Remove air bubbles.
Re-adjust headspace if
necessary.
Wipe jar rims.
Adjust two-piece lids,
fingertip-tight.
Preparing and Packing
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Jams and Jellies
Jams and Jellies
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Types of Jams and Jelly
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Jam
Jelly
Marmalade
Preserves
Conserves
Butter
Jams and Jellies
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Jelly
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Jam
Made from strained fruit
juice.
Should be clear and
sparkling.
Gelled enough to hold its
shape outside the jar, yet
soft enough to spread
easily.
Forms sharp angle when
cut.
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Jams and Jellies
Made by cooking crushed
or chopped fruits with
sugar until the mixture
will round up on a spoon.
Can be made with one or
more fruits.
Should be firm but
spreadable.
Does not hold the shape of
the jar.
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Preserves
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Fruits preserved with
sugar so that the fruit
retains its shape
Is clear, shiny, tender and
plump
Syrup is clear and varies
from the thickness of
honey to that of soft jelly
Marmalade
 Tender jelly with small
pieces of fruit or citrus
peels distributed
evenly throughout
Jams and Jellies
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Butter
Conserves
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Jam-like product made by
cooking two or more fruits
with sugar until it.
roundups on a spoon or
flakes from it.
A true conserve contains
nuts and raisins.
Jams and Jellies
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Cook fruit pulp and sugar
to thick consistency.
Add spices -- amount and
variety vary.
Cook slowly after sugar is
added until thick enough
to round up on a spoon.
Process pulp in a food mill
and strain through a finemeshed sieve.
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Essential Ingredients
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Fruit
Pectin
Acid
Sugar
Jams and Jellies
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Fruit
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Provides flavor
Furnishes pectin and acid
for gelling
1 pound fruit = 1 cup
juice
Use top quality fruit
Jams and Jellies
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Pectin
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Natural substance found in
varying amounts in fruits
that causes jelly to gel.
Slightly under-ripe fruit
contains more pectin than
fully ripe fruit.
When making soft spreads
without added pectin, use ¼
under-ripe and ¾ ripe.
Jams and Jellies
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Fruits High in Pectin
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Tart Apples
Concord Grapes
Sour Blackberries
Cranberries
Currants
Gooseberries
Quinces
Sour Plums
Jams and Jellies
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Fruits Low in Pectin
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Apricots
Blueberries
Cherries
Peaches
Pineapple
Rhubarb
Strawberries
Jams and Jellies
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Commercial Pectin
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Liquid
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Powdered
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added to mixture after all
other ingredients have been
brought to a boil.
stirred into the fruit and
brought to a boil before the
sugar is added.
Purchase fresh pectin each
year.
Jams and Jellies
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Why Use Commercial Pectin?
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More jelly produced from the fruit
Better color
Less chance of failure
Shorter cooking time
Jams and Jellies
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Acid
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Needed for gel formation.
Under-ripe fruits have more acid.
Commercial pectin contains some acid.
Jams and Jellies
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Sugar
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Contributes to
flavor.
Helps in gel
formation.
Serves as
preserving agent.
Jams and Jellies
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Sugar Substitutes
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Light Corn Syrup
Honey
Jams and Jellies
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Artificial Sweeteners
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Cannot be
interchanged for
sugar in recipes
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Use a recipe that
specifies an artificial
sweetener or lowersugar pectin product
Jams and Jellies
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Other Ingredients
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Spices
Nuts
Flavoring
Jams and Jellies
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Equipment and Utensils
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Large Saucepot
Food Scale
Jelly Thermometer
Jelly Bag
Spice bag
Kitchen timer
Skimmer
Slotted spoon
Funnel
Jars or containers
Jams and Jellies
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Gelling Tests – Plate Test
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Place small amount on chilled plate.
Set plate in freezer until cooled to room
temperature.
If mixture is set, put in jars.
Jams and Jellies
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Gelling Tests -- Thermometer
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Determine gelling point for your elevation.
Establish the boiling point of water then add
8oF for the gelling point.
Hold thermometer vertical; read at eye
level.
Remove from heat when gelling point
reached.
Jams and Jellies
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Gelling Test - Sheeting
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Dip cool metal spoon in boiling jelly.
Lift out spoonful of mixture, away from
steam
Tip spoon over a dish so juice will drop off
Gelling point reached when sheets off spoon
Jams and Jellies
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Special Tips
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Use reliable recipes and follow directions carefully.
Measure ingredients carefully.
Never reduce amount of sugar or double the recipe.
Do not squeeze the jelly bag.
Use large sauce pans for cooking.
Cook as quickly as possible.
Cook longer in high humidity.
Process after packing.
Jams and Jellies
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Pickles
Includes fresh-pack and fermented fruits
and vegetables
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Types of Pickles
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Brined or Fermented Pickles
Fresh Pack or Quick Process Pickles
Fruit Pickles
Relishes
Pickles
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Ingredients
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High quality produce
Salt
Vinegar
Sugar
Spices
Water
Firming Agents
Pickles
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Equipment
Brining container
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Saucepan
Stoneware
Large glass jars
Food-grade plastic
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Pickles
Stainless Steel
Aluminum
Glass
Unchipped
Enamelware
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Other Equipment
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Measuring spoons
Measuring cups
Sharp knives
Large trays
Tongs
Vegetable peeler
Ladle
Pickles
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Other Equipment
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Slotted Spoon
Footed Colander or Wire Basket
Large Mouth Funnel
Food Chopper or Grinder
Cutting Board
Large Spoons
Household Scales
Pickles
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Freezing
Freezing
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How Freezing Affects Food
Chemical changes
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Enzymes in vegetables
Enzymes in fruit
Rancidity
Texture Changes
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Expansion of food
Ice crystals
Freezing
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Advantages of Freezing
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Most foods can be frozen.
Natural color, flavor, and
nutritive value retained.
Texture usually better than
other methods of food
preservation.
Foods can be frozen in
less time than they can be
dried or canned.
Freezing
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Simple procedures.
Adds convenience to food
preparation.
Proportions can be
adapted to needs unlike
other home preservation
methods.
Kitchen remains cool and
comfortable.
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Disadvantages of Freezing
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Texture of some foods is undesirable
because of freezing process.
Initial investment and cost of maintaining
freezer is high.
Storage space limited by capacity of freezer.
Freezing
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Shelf-life of Vegetables
Temperature
0ºF
5ºF
10ºF
15ºF
20ºF
25ºF
30ºF
Length of Storage
1 year
5 months
2 months
1 month
2 weeks
1 week
3 days
Freezing
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Freezing Tips
Freeze foods quickly
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Set freezer temperature at -10ºF at least 24 hours
before freezing foods.
Spread packages out until frozen, then stack.
Store at 0ºF or colder for best quality.
Freezing
71
Freezing Tips
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Freeze foods at <0ºF (24 before freezing
foods set freezer at -10ºF).
Freeze foods immediately.
Do not overload freezer with unfrozen food.
Freeze amount that will freeze in 24 hours - 2 to 3 pounds of food per cubic foot.
Pack already frozen foods together so they
do not thaw.
Freezing
72
Freezing Tips
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Place unfrozen foods in contact with
surfaces and in coldest parts of freezer.
Arrange food so air can circulate.
When food is frozen, organize freezer by
types of food.
Arrange frozen foods so that the foods
frozen longer can be used first.
Keep a current frozen foods inventory.
Check freezer temperature periodically.
Freezing
73
Selecting a Freezer
Consider:
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Size
Shape
Efficiency
Defrosting features
Available floor area
Amount of freezer space needed
Freezing
74
Determining Size You Need
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General Rule
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Allow 6 cubic feet of freezer space per person
(3 cubic feet per person might be adequate if
other methods of food preservation are used).
Standard Freezer
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Capacity -- 35 pounds of frozen food per cubic
foot or usable space.
Freezing
75
Types of Freezers
Upright
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Chest
6 to 22 cubic feet
Convenient
Uses small floor space
Easy to load and unload
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
Freezing
6 to32 cubic feet
Takes more floor space
More economical to buy
and to operate than upright
Less air loss when opened
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Refrigerator/Freezer Combination
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2 to 6 cubic feet
Be sure can set temperature at 0ºF or colder
Freezer can be above, below, or beside
refrigerator area
Other features
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Self defrosting or manual defrost
Receptacle clips - prevent accidental disconnecting
Door locks & drains for defrosting
Freezing
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Location and Placement
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Place in convenient, cool, dry, wellventilated area.
Do not place by stove, range, water heater
or in the sun.
Do not push flush against wall. Leave space
for air circulation and cleaning.
Be sure freezer is level.
Freezing
78
General Freezing Instructions
Selection
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Freezing does not improve quality.
Choose the highest quality available.
Freeze promptly.
Remember some foods do not freeze well.
Preparation
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Work under sanitary conditions.
Follow recommended procedures.
Freezing
79
Freezer Packaging
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Moisture-vapor resistant
Durable and leak-proof
Not become brittle and
crack at low
temperatures.
Protects foods from
absorption of off-flavors
or odors
Easy to seal and mark
Freezing
80
Types of Packaging
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Rigid Containers
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Plastic freezer containers
Freezer boxes with liners
Coffee canisters
Wide mouth
canning/freezing jars
Good for liquids, soft,
juicy, or liquid-packed
foods
May be reusable
Hold their shape and can
be stored upright
Freezing
81
Non-Rigid Containers
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Bags
Wrappings - cellophane,
heavy-duty aluminum
foil, polyethylene,
laminated paper
Good for firm, nonjuicy foods
Freezing
82
Packing Foods
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Cool food before freezing -- ice bath
Pack in serving size quantities -- usually up
to 1 quart
Pack foods tightly.
Allow for some headspace -- vegetables like
broccoli and asparagus, bony pieces of
meat, tray packed foods, and breads, do not
need any headspace.
Freezing
83
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Press all air from bagged foods, seal bags
by twisting and then folding over loose edge
(gooseneck). Secure with string, twist-tie or
rubber band.
Use tight lid on rigid containers and keep
sealing edge clean. Use freezer tape on
loose fitting covers.
Freezing
84
Labeling
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Name of product
Added ingredients
Form of food: halves, whole, or ground
Packing date
Number of servings or amount
Freezing
85
Packing Fruits
Syrup Pack
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Better texture
Not needed for safety
Cover fruit with syrup -- place crumpled water-resistant
paper in top of container
Sugar Pack
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Soft sliced fruits (strawberries, peaches) make on syrup
when mixed with the right proportion of sugar.
Layer fruit and sugar.
Allow to stand for 15 minutes.
Freezing
86
Dry Pack
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Good for small whole fruits such as berries that do not
need sugar.
Simply pack into containers and freeze.
Can freeze on a tray first, so pour easily.
Pectin Syrup
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Good for strawberries and peaches.
Mix one package powdered pectin with one cup water.
Bring to boil, boil 1 minute.
Remove from heat, cool, and add 1-3/4 cups more water.
Freezing
87
Water or Unsweetened Juice Packs
Texture will be mushier.
 Color poorer.
 Freezes harder, takes longer to thaw.

Packs for Purees or Juices
Pack as is, with or without sugar.
 Add ascorbic acid if light-colored.

Freezing
88
Packing with Artificial Sweeteners




Can be used in the pectin syrup, juice, or water packs.
Or could be added just before serving
Do not help with color retention or texture, like sugar does.
Use amounts on product labels.
Freezing
89
Preventing Fruit Darkening

Use one of the following:




1 teaspoon (3000 mg) ascorbic acid to one gallon of
water
Commercial ascorbic acid mixture
Steaming the fruit
The following do not work as well:




Citric acid solution
Lemon juice
Sugar syrup
Salt/vinegar solution
Freezing
90
Ascorbic Acid








Most economical.
Use powdered or tablet form.
1/2 teaspoon powdered ascorbic acid = 1500 mg
Crush tablets well.
Use amount specified for each fruit.
In syrup or liquid packs, add powder to liquid.
In sugar or dry packs, dissolve 2 to 3 tablespoons in cold
water and sprinkle over fruit.
For crushed fruit, purees or juices, mix with fruit about
1/8 teaspoon per quart.
Freezing
91
Ascorbic Acid Mixtures
 Follow package directions
Steaming
 Best for fruits that will be
cooked before use
 Follow directions in
freezing publications
Freezing
92
Freezing Vegetables





Select young, tender, high-quality vegetables.
Sort for size and ripeness.
Wash and drain before removing skins or
shells.
Wash small lots at a time, lifting out of water.
Do not soak.
Work in small quantities, preparing per
instructions.
Freezing
93
Blanching Vegetables

Blanch to prevent flavor and color changes.
Blanch using water or steam.

Water blanching





Use 1 gallon water per pound of vegetables.
Place vegetables in blanching basket.
Lower into vigorously boiling water.
Cover and begin timing.
Freezing
94
Steam Blanching





Use kettle with tight lid and basket.
Put 1 to 2 inches of boiling water in the bottom
of pan.
Vegetables should be in a single layer in basket.
Start timing when covered.
Takes 1-1/2 times longer than water blanching.
Freezing
95
Microwave Blanching (not recommended)





Enzymes might not be inactivated.
Does not save time or energy.
Use specific directions and blanch small
quantities at a time.
After blanching, cool immediately in cold water.
Change water frequently.
Freezing
96
Packing Vegetables
Dry Pack


Pack after blanched, cooled, and drained.
Pack quickly, excluding air.
Tray Pack




After draining, spread in a single layer on a shallow pan.
Freeze firm.
After first hour, check often.
Pack quickly, excluding air.
Freezing
97
Freezing Meats and Poultry





Keep meat or poultry and everything they
touch as clean as possible.
Keep cold until frozen.
Never stuff poultry before freezing.
Store-bought meats must be over-wrapped.
Freeze meats and poultry using the
drugstore or butcher wrap (drugstore wrap
preferred except for irregular meat cuts).
Freezing
98
Freezing Fish


Pre-treat as directed to control rancidity,
flavor changes or loss of liquid.
Package using one of the following:



Lemon-gelatin glaze
Ice glaze
Water
Freezing
99
Lemon-gelatin glaze




Mix 1/4 cup lemon juice and 1-3/4 cups water.
Dissolve 1 packet unflavored gelatin into 1/2 cup
of this mixture.
Heat remaining mixture to boiling and add
dissolved gelatin.
Cool, dip fish, wrap and freeze.
Freezing
100
Freezing Prepared Foods


Many can be frozen.
Follow directions in a credible freezer
publication.
Freezing
101
Thawing Fruit


Best if served with ice crystals present.
Thaw:




In refrigerator -- 6 to 8 hours per pound of fruit
in syrup
At room temperature -- 1 to 2 hours per pound
At room temperature in cool water -- 1/2 to 1
hour per pound
In microwave oven - follow manufacturer’s
instructions.
Freezing
102



Dry sugar packs thaw faster than syrup
packs.
Unsweetened packs thaw the slowest.
When used in recipes, allow for added sugar
and more juice.
Freezing
103
Thawing

Thaw:




Vegetables


In refrigerator
In microwave oven (follow manufacturer’s directions)
In cold water (keep water cold)
Cook without thawing except partially thaw corn-onthe-cob and leafy greens.
Meats, Fish, Poultry

Can be cooked when thawed or frozen (might take 11/2 times longer if cooked frozen).
Freezing
104
Freezer Emergencies



If power will be off, set freezer controls to
10ºF to -20ºF immediately.
Do not open door.
Foods stay frozen longer if freezer is full,
well-insulated, and in cool area.


Full freezer -- keeps 2 to 4 days
Half full freezer -- 24 hours
Freezing
105

If power interruption longer than 1 to 2 days, use
dry ice:






50 lbs -- keeps full 20 cubic foot freezer below freezing
for 3 to 4 days
50 lbs -- keeps half-full freezer for 2 to 3 days
Keep dry ice on boards or heavy cardboard on top
of food.
Do not touch dry ice.
Do not open freezer.
Ventilate room.
Freezing
106
Refreezing Thawed Foods

Refreeze potentially hazardous food if:



freezer temperature is 40ºF or colder or
if ice crystals are still present.
Texture will not be as good.

Product might be mushy
Freezing
107
Drying Foods
Drying
108
History of Drying




One of the oldest methods of food
preservation.
Practiced by nomadic peoples of the Middle
East and Asia
Dried foods are light, take little space, and
don’t need refrigeration.
Dried foods are ideal for traveling-camping,
backpacking.
Drying
109
How Drying Preserves Food


Drying removes moisture from food so
bacteria, yeasts, and molds cannot grow and
spoil the food.
Drying also slows the action of enzymes,
but does not kill them.
Drying
110
Advantages of Drying


Simple, safe, and easy
No special equipment
Drying
111
Methods of Drying





Sun or Solar Drying
Vine Drying
Room Drying
Oven Drying
Dehydrators
Drying
112
Sun Drying





Temperature – 85oF or higher
Low humidity
Several days of sunny weather
2 drying racks or screens on blocks
Cover for the foods at night
Drying
113
Solar Drying



Uses a specially designed dehydrator to increase
temperature and air current to speed up sun
drying.
Solar dryers use a reflectant, such as aluminum
foil or glass, to increase the sun’s temperature. Air
vents at each end increase the flow of air.
Get directions for making a solar dryer from your
county Extension Agent.
Drying
114
Vine Drying




Pasteurization
Sun-dried fruits and vine-dried beans need
treatment to kill insects/eggs.
Freezer Method-seal food in freezer bags.
Place in freezer at 0oF or low for at least 48
hours.
Oven Method-place food in single layer on
tray. Heat in 160oF oven for 30 minutes.
Drying
115
Oven Drying



Little or no investment
in equipment
Not dependent on
weather
Ovens can dry most
foods
Drying
116
Disadvantages of Oven Drying



Cost of energy used
Food is usually darker, more brittle, and less
flavorful
Time required to dry foods
Drying
117
Electric Dehydrator
Features







Double wall construction;
metal or high grade plastic
Enclosed heating elements
Enclosed thermostat with
dial control, from 85160oF
Timer
Fan or blower
4 to 10 open mesh trayssturdy, easy-wash, plastic
UL seal of approval
Drying
118
Equipment for Drying







Sharp paring knife
Colander/Steamer
Cutting board
Vegetable peeler
Food processor/vegetable slicer
Blender
Measuring utensils
Drying
119
Preparation







Select high quality produce
Wash and core
Leave whole, half, or slice in equal pieces
Select an appropriate pretreatment
Whichever drying method you use, be sure to
place in a single layer on the drying trays.
Pieces should not touch or overlap.
Follow directions for your drying method until
dry.
Drying
120
Pretreatments
Fruit






Sulfuring
Ascorbic Acid
Fruit Juice Dip
Honey Dip
Syrup Blanching
Steam Blanching
Vegetables

Blanching
Drying
121
Testing for Dryness
Vegetables


Brittle
Flake when crushed
Fruit




No visible moisture
Pliable, but not sticky or tacky
Folded in half–doesn’t stick to itself
Berries should rattle
Drying
122
Packaging and Storing





Cool 30-60 minutes
Pack loosely in plastic or glass jars
Seal containers tightly
Store in cool, dark place
Dried fruit needs conditioning (allow fruit
to stand for 7-10 days, shake daily) Check
moisture condensation!
Drying
123
Using Dried Foods



Dried fruits are delicious as a snack (try
making some dried fruit leather) or in many
prepared dishes.
Dried vegetables are also good in recipes
when re-hydrated.
Dried fruits and vegetables are a good way
to store emergency food.
Drying
124