Drying is a wonderful preservation method but, like all things, it has its rules. First of all, you should keep in mind that food is properly dehydrated when its water content has been reduced by 95%. This extends their shelf life and also concentrates their flavor. Below are some of the methods you can follow to make dried fruits and vegetables at home.
The list of foods that can be dehydrated is long and includes fruits such as apricots, strawberries, apples, pineapples, figs, cherries, plums, peaches, bananas, pears, oranges, mangoes, etc. but also a wide range of vegetables. In short, almost all fruits and vegetables can be dried.
●The fruits should not be too ripe because the process will not have the right result.
●Wash your fruits and vegetables very well in water to which you have added a little lemon juice and then dry them carefully. Lemon significantly reduces drying time.
●The ideal oven temperature should be between 40°C and 60°C.
●Fruits do not need additional added sugar.
●After spreading the vegetables on the baking sheet, ideally, drizzle them with olive oil and sprinkle them with a spice or chopped fresh or dried herb of your choice to give them extra flavor
●Keep your dehydrated fruits or vegetables in an airtight glass jar in a dark and dry environment, ideally for up to a month.
The oven is the most time-consuming but clearly the easiest means of drying food at home.
The process is as follows: Remove any pits from the fruit, wash them and cut them into very thin slices. Some fruits such as apricots, berries (blueberries, strawberries), plums, figs etc. due to their small size are dried whole.
Then you spread the slices of fruit next to each other on a baking sheet and put it in the oven for 4 to 12 hours depending on the percentage of water they contain.
The same process applies to vegetables, however leafy vegetables do not require a long stay in the oven. 15-20 minutes maximum is enough for the leaves to become crispy.
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