Allotment Foods

Drying Fruit & Vegetables

Although most of us are familiar with dried fruits which make a fantastic and healthy snack food or treat, drying vegetables are not so common nowadays. Yet it is an efficient method to store a glut or even a bargain bulk buy

Drying Fruits:

As with any method of preservation, it is very important to use good-quality, fresh, ripe fruit. Fruit in the peak of condition will retain a much better colour and flavour. Prepare according to type, lay on the trays and dry at a temperature of about 50°C/120°F/Gas Mark 0.

Do not allow the temperature to rise above this heat for the first hour or the outside surface of the fruit will harden and this will prolong the process of evaporation of moisture from the fruit. It may also cause the skins of plums, apricots and peaches to burst.

When the drying process is completed, remove the trays from the heat source and leave to cool at room temperature for 12 hours. Pack the fruit in wooden or cardboard boxes lined with greaseproof paper or, alternatively, airtight jars or containers and store in a very dry place.

Dried fruit can be eaten as they are but, if required for cooking, allow sufficient time for soaking in cold water for several hours before use. Then heat gently to boiling point in the soaking water and simmer gently until tender. If they are not sweet enough for your taste, add sugar a few minutes before cooking is complete.

Drying Vegetables:

Root vegetables are not worth drying as they can be easily stored in boxes of sand or peat in the garden shed. But mushrooms, all varieties of string beans, onions and some peas can be dried successfully. Whole onions are usually stored in “strings” or in nets in the garden shed but a supply of dried onion rings can be useful in late winter or early spring. Prepare according to type (some will require blanching), lay on the trays and dry at a temperature of about 50°C/120°F/Gas Mark 0.

Chilli peppers are very easy to dry, except the thick-walled varieties such as jalapenos. The easiest way to do this is to simple string them up by passing a threaded needle through the base of the stems of a succession of chillies until you have a long line of them, rotating them so they point out in different directions as you add them.

When you’ve finished, tie a loop at the top and hang them up in a warm, dry, place. I’ve successfully done this with a great many of them by just stringing them from the rafters in our south facing lean-too greenhouse. It may take longer before they’re fully dried, about 4-6 weeks in some cases, but they’re “out of the way” and I’m still getting through fresh or partly dried ones.

Drying Foods - More Information

• Drying Foods - General Information
• Drying Fruit and Drying Vegetables
• Drying Fresh Herbs