Home Food PreservationMade Easy
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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
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Acknowledgements 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
Basics of Canning 5
Basics of Canning 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 6
High Acid Foods (pH <4.6)
All fruits, except for: figs tomatoes, and melons
Fermented pickles, such as sauerkraut
Acidified foods, such as pickles
Basics of Canning 7
Low-acid Food (pH >4.6) All vegetables, except
rhubarb Meats Poultry Seafood Soups Mixed canned foods
(low-acid + high-acid)
Basics of Canning 8
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 9
Why Two Ways to Can?
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 10
What Makes Canned Food Unsafe?
Clostridium botulinum 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 11
Botulism and Growth
To grow, the spores need: oxygen-free environment low-acid food temperature between 40ºF to 120ºF relatively high moisture
Basics of Canning 12
Botulism and GrowthConditions for C. botulinum to grow can be found in: Home canned foods Smoked fish and sausage Foil-wrapped baked
potatoes Packaged mushrooms Pot pies
Basics of Canning 13
Preventing Botulism
Spores do not grow in high-acid foods.
Spores killed when low-acid 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 14
Other Ways to Prevent Botulism 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 15
Unsafe Canning Methods
Open Kettle Oven Canning Dishwasher Addition of Aspirin Steam Canners Microwave Oven
Canners
Boiling Water Bath 16
Boiling Water Bath
Used for high-acid foods and acidified foods
Basics of Canning 17
Boiling Water Bath Have water simmering or
hot in canner, high enough to cover jars (about six inches). Hot packed jars = simmering
water Raw packed jars = warm to
hot water Wipe rim of jars and adjust
lids. Lower jars slowly into
canner.
Boiling Water Bath 18
Using a Boiling Water Bath Place jars on rack in canner. Add more hot water if
necessary, once jars are in canner. (Don’t pour hot water directly onto raw-packed jars).
Count processing time when water returns to a boil.
Remove jars to a padded surface.
Cool away from drafts, 12 to 24 hours.
Pressure Canning 19
Pressure Canning
Used for low-acid foods
Presssure Canning 20
Inspect Your Pressure Canner
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.
Pressure Canning 21
Using a Pressure Canner Have 2 to 3 inches of
water simmering or hot in canner. 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 22
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 23
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 24
Process Food ProperlyFollow a credible recipe exactly The following slows heat
penetration: Extra sugar or fat Oversized food pieces Added thickeners
Process food properly Heat-up and cool-down times
in pressure canners are counted toward sterilizing value of the process. Never rush them.
Pressure Canning 25
Importance of Processing Time Each food and preparation
style has its own processing time.
Processing time differs with size of jar.
Too short Underprocessing Spoilage or unsafe food
Too long Overprocessing Overcooked
Pressure Canning 26
What Affects Processing Time 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
Initial temperature of food as it is packed into jar Temperature of processing Size and shape of jar
Pressure Canning 27
Altitude Adjustments As altitude increases, the temperature
decreases at a given pressure. Dial-gauge processing changes:
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 28
Weighted gauge adjustments 0-1000 feet = 10 pounds pressure At altitudes above 1000 feet, process at 15
pounds pressure. Boiling water canner adjustments
Generally, the processing time will increase. Use a credible resource to determine processing
time.
Equipment 29
Canning Equipment
Proper equipment is essential to a safe product.
Footer 30
Canning Jars 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.
Equipment 31
Canning Lids Use two-piece lids. Flat lid cannot be
reused but the ring band can.
Follow the manufacturer’s instructions for treating them.
Preparing and Packing 32
Preparing and Packing Food
Preparing and Packing 33
Raw Pack 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 34
Hot Pack 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 35
Headspace 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: 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 36
Problems with HeadspaceToo little:
Food may bubble out during processing.
Deposit on rim may prevent proper sealing.
Too much: 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 37
Before Sealing Jars
Remove air bubbles. Re-adjust headspace if
necessary. Wipe jar rims. Adjust two-piece lids,
fingertip-tight.
Jams and Jellies 38
Jams and Jellies
Jams and Jellies 39
Types of Jams and Jelly
Jam Jelly Marmalade Preserves Conserves Butter
Jams and Jellies 40
Jelly 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.
Jam 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.
Jams and Jellies 41
Preserves 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 42
Conserves 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.
Butter 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 fine-meshed sieve.
Jams and Jellies 43
Essential Ingredients
Fruit Pectin Acid Sugar
Jams and Jellies 44
Fruit
Provides flavor Furnishes pectin and acid
for gelling 1 pound fruit = 1 cup
juice Use top quality fruit
Jams and Jellies 45
Pectin
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 46
Fruits High in Pectin Tart Apples Concord Grapes Sour Blackberries Cranberries Currants Gooseberries Quinces Sour Plums
Jams and Jellies 47
Fruits Low in Pectin Apricots Blueberries Cherries Peaches Pineapple Rhubarb Strawberries
Jams and Jellies 48
Commercial Pectin Liquid
added to mixture after all other ingredients have been brought to a boil.
Powdered stirred into the fruit and
brought to a boil before the sugar is added.
Purchase fresh pectin each year.
Jams and Jellies 49
Why Use Commercial Pectin?
More jelly produced from the fruit Better color Less chance of failure Shorter cooking time
Jams and Jellies 50
Acid
Needed for gel formation. Under-ripe fruits have more acid. Commercial pectin contains some acid.
Jams and Jellies 51
Sugar
Contributes to flavor.
Helps in gel formation.
Serves as preserving agent.
Jams and Jellies 52
Sugar Substitutes
Light Corn Syrup Honey
Jams and Jellies 53
Artificial Sweeteners
Cannot be interchanged for sugar in recipes
Use a recipe that specifies an artificial sweetener or lower-sugar pectin product
Jams and Jellies 54
Other Ingredients
Spices Nuts Flavoring
Jams and Jellies 55
Equipment and Utensils Large Saucepot Food Scale Jelly Thermometer Jelly Bag Spice bag Kitchen timer Skimmer Slotted spoon Funnel Jars or containers
Jams and Jellies 56
Gelling Tests – Plate Test
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 57
Gelling Tests -- Thermometer 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 58
Gelling Test - Sheeting 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 59
Special Tips 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.
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Pickles
Includes fresh-pack and fermented fruits and vegetables
Pickles 61
Types of Pickles
Brined or Fermented Pickles Fresh Pack or Quick Process Pickles Fruit Pickles Relishes
Pickles 62
Ingredients High quality produce Salt Vinegar Sugar Spices Water Firming Agents
Pickles 63
Equipment
Brining container Stoneware Large glass jars Food-grade plastic
Saucepan Stainless Steel Aluminum Glass Unchipped Enamelware
Pickles 64
Other Equipment Measuring spoons Measuring cups Sharp knives Large trays Tongs Vegetable peeler Ladle
Pickles 65
Other Equipment Slotted Spoon Footed Colander or Wire Basket Large Mouth Funnel Food Chopper or Grinder Cutting Board Large Spoons Household Scales
Freezing 66
Freezing
Freezing 67
How Freezing Affects FoodChemical changes
Enzymes in vegetables Enzymes in fruit Rancidity
Texture Changes Expansion of food Ice crystals
Freezing 68
Advantages of Freezing 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.
Simple procedures. Adds convenience to food
preparation. Proportions can be
adapted to needs unlike other home preservation methods.
Kitchen remains cool and comfortable.
Freezing 69
Disadvantages of Freezing
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 70
Shelf-life of VegetablesTemperature
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 71
Freezing Tips
Freeze foods quickly 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 72
Freezing Tips 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 73
Freezing Tips 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 74
Selecting a Freezer
Consider: Size Shape Efficiency Defrosting features Available floor area Amount of freezer space needed
Freezing 75
Determining Size You Need General Rule
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 Capacity -- 35 pounds of frozen food per cubic
foot or usable space.
Freezing 76
Types of Freezers
Upright 6 to 22 cubic feet Convenient Uses small floor space Easy to load and unload
Chest 6 to32 cubic feet Takes more floor space More economical to buy
and to operate than upright Less air loss when opened
Freezing 77
Refrigerator/Freezer Combination 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
Self defrosting or manual defrost Receptacle clips - prevent accidental disconnecting Door locks & drains for defrosting
Freezing 78
Location and Placement Place in convenient, cool, dry, well-
ventilated 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 79
General Freezing Instructions
Selection Freezing does not improve quality. Choose the highest quality available. Freeze promptly. Remember some foods do not freeze well.
Preparation Work under sanitary conditions. Follow recommended procedures.
Freezing 80
Freezer Packaging 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 81
Types of Packaging Rigid Containers
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 82
Non-Rigid Containers Bags Wrappings - cellophane,
heavy-duty aluminum foil, polyethylene, laminated paper
Good for firm, non-juicy foods
Freezing 83
Packing Foods 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 84
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 85
Labeling
Name of product Added ingredients Form of food: halves, whole, or ground Packing date Number of servings or amount
Freezing 86
Packing FruitsSyrup Pack Better texture Not needed for safety Cover fruit with syrup -- place crumpled water-resistant
paper in top of container
Sugar Pack 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 87
Dry Pack 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 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 88
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 89
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 90
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 91
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 92
Ascorbic Acid MixturesFollow package
directions
SteamingBest for fruits that will be
cooked before useFollow directions in
freezing publications
Freezing 93
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 94
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 95
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 96
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 97
Packing VegetablesDry 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 98
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 99
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 100
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 101
Freezing Prepared Foods
Many can be frozen. Follow directions in a credible freezer
publication.
Freezing 102
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 103
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 104
Thawing Thaw:
In refrigerator In microwave oven (follow manufacturer’s directions) In cold water (keep water cold)
Vegetables Cook without thawing except partially thaw corn-on-
the-cob and leafy greens. Meats, Fish, Poultry
Can be cooked when thawed or frozen (might take 1-1/2 times longer if cooked frozen).
Freezing 105
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 106
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 107
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
Drying 108
Drying Foods
Drying 109
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 110
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 111
Advantages of Drying
Simple, safe, and easy No special equipment
Drying 112
Methods of Drying
Sun or Solar Drying Vine Drying Room Drying Oven Drying Dehydrators
Drying 113
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 114
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 115
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 116
Oven Drying
Little or no investment in equipment
Not dependent on weather
Ovens can dry most foods
Drying 117
Disadvantages of Oven Drying
Cost of energy used Food is usually darker, more brittle, and
less flavorful Time required to dry foods
Drying 118
Electric Dehydrator Features Double wall construction;
metal or high grade plastic Enclosed heating elements Enclosed thermostat with
dial control, from 85-160oF
Timer Fan or blower 4 to 10 open mesh trays-
sturdy, easy-wash, plastic UL seal of approval
Drying 119
Equipment for Drying Sharp paring knife Colander/Steamer Cutting board Vegetable peeler Food processor/vegetable slicer Blender Measuring utensils
Drying 120
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 121
PretreatmentsFruit
Sulfuring Ascorbic Acid Fruit Juice Dip Honey Dip Syrup Blanching Steam Blanching
Vegetables Blanching
Drying 122
Testing for DrynessVegetables
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 123
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 124
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.