Wednesday, November 9, 2016

Preserving Fruit and Vegetables with Drying Techniques

Mechanical drying by sunlight is not only the simplest method to preserve food, but also environmentally friendly. Humans have been using solar energy for drying fruits, vegetables, and meat for thousands of years.

This technique is very useful especially for those high in the tropical climate with high temperatures and low humidity. Today many people are using a dehydrator or the oven method to preserve food, but the technique of drying by sunlight better maintain the natural flavor of food. His skill is also useful, especially for areas with frequent power outages.

Reporting from Natural News, one example of drying techniques are plum tomatoes for the pasta. The main thing to consider is the thickness. A piece of plum tomatoes divided by three and made with slices of equal
Tata plum tomatoes on top of a flat container, generally made of stainless steel. This fruit takes a few days to dry, so place it on a shelf exposed to direct sunlight.

Dried tomatoes can be stored in sterile jars or tins with olive oil. You also can save in a vacuum sealesize. The goal that the whole tomatoes can be dried at the same level.
d plastic bag.

Fruits are high in sugar and acid is usually easy to decompose when dried. You have to do a bit of preparation.

Apricots and peaches can be cut in two and dempetkan both before smaller cut and dried. Fruits, such as apples, apricots, and pears should be soaked first in lemon juice or ascorbic acid for about five minutes, before being placed on the drying rack. This keeps the meat so that the fruit does not turn brown.

Cut the fruits with uniform thickness and drying. Store shelves of fruit at night, and cover with a cloth to keep out moisture. After the fruit is completely dry, place it in a sealed glass jar for a week to 10 days.

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