Drying Foods

drying foodsDrying foods is the oldest method of preservation often used by our grandmothers. This method is very simple and money saving. But sometimes can be expensive too. This is the process of removing water from the food to prevent the growth of micro organisms and decay. Drying foods are more applicable to people living in a warm and dry climate. In drying method, it does not destroy the nutrients present in our food as what others believe in, it stills stays the same. Dried food adds variety to meals and provides delicious and nutritious food to everyone.

There are many ways of drying like dehydration, sun drying, smoking, oven drying and air drying. The most common way of drying foods is the sun drying method. Sun drying is done when the air is dry and the temperature of the sun is 100 to 150 degrees Fahrenheit. It is simply placing your desired food under the sun for almost 4 days to fully dry your food. After that, freeze or heat it in an oven your dried food to make sure it is free from eggs of insects and pests. Drying can be also expensive, but if ever you can afford to buy a dehydrator or oven, why not, for it can be useful in times of bad weather or climate. Fruits, vegetables, meat, fish and herbs can be dried. Fruits and herbs are easier to dry than vegetables, meat and fish are very also delicious when dried.

Dried foods can lasts up to 3 months even without refrigeration. And to achieve this, there should be no short cuts in drying foods. It is a way to have a safe and successful drying process. Never speed up the process especially in using ovens for it might end up very terrible. In this method it is very hard to give exact guidelines because it varies according to the ingredients used, water content, climate and humidity. But still I provided you some basic guidelines in drying method. Here are some listed below:

  • foods must be in freshest condition
  • cleanliness in everything
  • preparing of tools and equipments to be used
  • cutting of food in small portions
  • placing of food to the desired drying process
  • foods should be blanched, cooled and laid out before drying
  • frequently turning of food while drying
  • dried foods must be stored at a room temperature
  • must be consumed within a year
  • dried foods must be in a closed container
  • pasteurize dried food after drying

Drying foods are not as precise as canning and freezing because it involves so many factors. It is said to be a trial and error process which suits you best.

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