Fruits are an excellent source of vitamins and various other beneficial substances. You can eat them not only in fresh or canned form, but also in dried. But how to dry the fruits?
Pick your recipe
Instruction manual
1
For drying, select slightly unripe fruits. Take ripe but strong berries, they can be dried both with seeds and without them. You can dry fruits and berries both in the sun and in the oven. Currants, strawberries, strawberries, blueberries, blueberries, raspberries, blackberries, viburnum, cranberries and rose hips are dried from berries. Of fruits - grapes, apples, pears, peaches, apricots, plums, cherries, figs.
2
Take special pictures of the temperature regime, for each type of fruit it is different. It is temperature that determines the quality of the final product. First, the fruits need to be dried (45-50 degrees C), then the bulk of the water (about 70 degrees) is evaporated from them, and then the humidity is brought to 20-25% and sterilized (about 80 degrees).
3
If you are going to dry fruits in the sun, then first hold them for 3-4 hours in the shade. Do not expose the fruit to direct sunlight, place them in a well-ventilated place. In this way, the fruit will be dried for several weeks. Fruits can not only be laid out on trellises or horizontal surfaces, they can also be threaded and hung.
4
If you are drying vegetables in an oven or oven, open the door more often or keep it ajar to lower the level of humidity inside. Closely monitor the temperature regime.
5
Dry whole fruits (for example, if you make raisins or dried apricots), clear large seeds and cut into slices or rings. Fruits with a large stone in the middle cut in half.
note
It is best to store dried fruits in cloth or gauze bags in a suspended state in a dry, well-ventilated area. If there is no such room, then put the dried fruits in jars with tightly screwed lids so that they do not absorb moisture and odors.
Useful advice
Use dried fruits instead of sweets, they are just as sweet and tasty, but do not harm the teeth and are more nutritious.
Add dried fruits to baking.
To avoid discoloration of light fruits, soak them for half an hour in a weak solution of ascorbic acid before drying. This will enrich them with vitamin C.