Drying Foods General Help

Oven Dried "Sun Dried" Tomatoes

For all drying the basic principle is the same – dehydration to remove all moisture from the food, usually by heat, to inhibit the growth of enzymes that cause rapid deterioration of the food.

The two main essential for drying foods at home are correct temperature and adequate ventilation. The ideal temperature of the circulating air should be between 50°C/120°F/Gas Mark 0 and 65°C/150°F/Gas Mark 0.

If the temperature is too high, the food will cook and shrivel.

Oven Drying

The most obvious place for drying food is in the oven but, especially with gas ovens, the heat has to be below that of the lowest regulo setting. If using a gas oven for drying, turn the dial to 0 or ¼ - the lowest flame possible. It will probably also be necessary to prop open the oven door. Leaving the door open also assists the drying process as adequate ventilation is necessary to remove the moisture as it driven out of the fruit and vegetables.

The same applies to electric ovens, although the temperature is easier to gauge, it is also necessary to prop open the oven door to allow adequate ventilation.

With solid-fuel oven, the heat maintained after cooking sessions can be utilized. This may mean that the drying process is not continuous and has to be carried out over several days but this should not affect the quality of the finished produced. Use the simmering oven in solid fuel cookers drying and do allow for adequate ventilation.

When drying either fruit or vegetables in the oven, check the temperature occasionally during the drying process. It can be very hard to check such low temperatures, even with an oven thermometer, but a guide to the right temperature is to put your hand in the oven un-gloved – you should be able to keep it there in comfort for at least 30 seconds.

Air Drying

As an alternative to drying in the oven, space above water-cisterns, in airing cupboards or over a solid-fuel range are ideal, temperature wise, but make sure that there is adequate ventilation and the food is protected from dust. You will probably need to erect a rack or racks in such areas.

Drying Boxes - Build a Drying Box

You could also buy or make a “drying box”. Although these can be purchased, it is fairly simple to make your own. Use a large wooden or cardboard box and completely seal it except for a few holes in the sides towards the bottom and at the top to allow ventilation. Obviously, some sort of “door” needs to be allowed for placing whatever you are drying inside. An electric source is also needed as the heat from a 60 watt light bulb gives the right temperature for a box of about 2 ½ feet by 1 ½ feet (75 cm x 45 cm). The bulb needs to go in the bottom, protected from any dripping juices by a perforated piece of wood or cardboard suspended above it.

Once dried, fruit, vegetables and herbs will keep for many months if the drying process has been correctly carried out.

Equipment:

Ventilation is important so that the warm air can circulate freely.

Consequently the food should be placed on either perforated trays, trays or racks with wooden slats or a cheesecloth or muslin base. Wire cake trays with cheesecloth or muslin stretched over them and fastened at the corners with pin can also be used. This stops the imprint of the wire from marking the fruit or vegetable.

If new cheesecloth or muslin is used, wash and dry before use or it could give the food an unpleasant flavour.