How to properly dehydrate fruits and vegetables

Dehydrated fruits and vegetables are super-nutritious foods because when the water is removed many nutrients are concentrated especially minerals, and some vitamins, which are not sensitive to heat or contact with oxygen.

With a good dehydration process, the loss of vitamin C is reduced to 50%. Keep in mind that when a food is cooked in water or baked, this vitamin practically disappears. The loss of group B vitamins, more stable, is between 10 and 40%.

These are good figures, but they can only be achieved if the dehydration is carried out at a temperature from 30 to 50 °C. Above this range, the loss of nutrients multiplies.

Air drying is the most energy efficient

The easiest way to dry mushrooms, chilies and aromatics is to do it outdoors. To dry, you need a constant temperature close to 40 °C and good ventilation. A warm, dry and well-ventilated place, such as a balcony or terrace, is ideal.

You should avoid strong and direct sunlight, as fruits discolor in direct sunlight and more nutrients are lost. The sun dries out the plants instead of drying them out.

Kiln drying consumes too much energy

When the weather is not good, the conventional electric oven is usually used, but this is not really an efficient method.

Most models are not designed to maintain temperatures below 50 ºC and the trick of keeping the oven door ajar is often used. to control the temperature and let the moisture out, but this way we are using it as a stove to keep the kitchen warm.

Keep in mind that, depending on the food to be dried, the process can take from 6 to 15 hours. With this method you will have very high energy consumption.

Build drying racks

To dry in the open air you need to build some frames. You can use paintings from old frames, with mosquito mesh on one side, to hold food, and gauze on the other, to protect them from dust and insects. On the internet you can find other ideas to build homemade dehydrators.

Aromatic plants and chili peppers can be dried simply by making bunches and hanging them from a wire or a hook on the wall.

Dry large quantities in the dehydrator

Dehydrators are ideal drying devices. They have a moderate power consumption and they are good for large volumes. During the drying process, switch the upper racks (sieves) to the lower ones to ensure even drying.

drying times depend on the size and thickness of the food, its water content and the number of sieves used. The drying times for each food are usually specified in the device’s operating instructions.

Dry whole foods or cut them into small pieces

Can tie and hang vegetables small or place them on racks. Cut larger vegetables, such as spring onions, carrots and parsnips, into slices (0.5-1cm thick) or strips before drying. Cut them into equal pieces so that all parts take the same amount of time to dry.

Are especially recommended to dry zucchini, celery, green beans, carrots, onions, kohlrabi, tomatoes, and bell peppers.

dehydrated vegetables they should be crispy. However, some vegetables remain a bit rubbery (peppers, tomatoes) and pliable. Peas and corn are hard.

Wash and blanch before drying

Before dehydrating food, wash it with plenty of fresh water.

Some vegetables can be blanch for 3 minutes before drying them. Blanching inactivates the enzymes that age the vegetable and prevents the proliferation of bacteria and molds. Don’t rinse them in cold water, just dry them carefully after blanching.

dry mushrooms slowly

The boletus and shiitakes They are ideal mushrooms for dehydration, as they develop their full aroma even when dried.

Small mushrooms can be dried whole, and larger ones can be halved, quartered, or sliced.

You must dry the mushrooms slowly and do not subject them to direct sunlight or high temperatures.

Dehydrating fruit takes time

The duration of the drying process It depends a lot on the weather of temperature and humidity, as well as the type of vegetable or fruit used.

It is important to choose pieces that are in the optimal ripening point, neither green nor overripe. Parts with damaged parts are useless.

apples: cut into slices or wedges 1 cm thick. Drizzle the pieces with a little lemon juice so they don’t get too brown.apricots: have a long drying time. Therefore, it is recommended to dry in the dehydrator the fruit should be cut in half or quarters.Strawberries: Depending on their size, you can pick whole, halved, or quartered stemless strawberries. Strawberries are very rich in water, so a relatively long drying time is necessary. It’s faster and easier with a dehydrator.Raspberries and blackberries: they are less suitable due to the large number of seeds.

How to store dehydrated foods properly

Already dehydrated foods must be completely cooled before putting them in jars to avoid condensation. Store dry food airtight and protected from light. Moths and worms tend to attack dry goods. Airtight containers minimize the risk of pest infestation.

Check dry food regularly during the first weeks. If water droplets form on the glasses (condensation on the inner wall), they must be dried again to prevent them from rotting or mold.

The guideline values ​​for the storage period are between 6 and 12 months at a storage temperature between 5 and 18 °C.