How to dry fruit. Drying fruits and vegetables at home

04.07.2021

Preliminary processing is recommended fruits that are quickly oxidized (apricots, apples, peaches, berries, etc.): They should be heated to 100 ° C, then cool, and after - prepare mashed potatoes.
Put a solid pallet on the sieve, slightly lubricate it with vegetable oil so that the finished groove does not stick to the pallet.
A pre-prepared mass distribute evenly through the pallet, while making a layer in the middle thinner than around the edges. .
For one pallet, it is necessary to use no more than 2-glasses of mashed potatoes.
You can check the readiness by stickiness in the center: Ready almost does not stick.
Remove the pastile while it is still warm, then roll it into the tube, cool, wrap the food film and place in the sealed container. In the fridge, the grazing will be kept much longer.

Temperature - 60 ° C

Time - 12-14 hours

Fastille is a wonderful snack. It can be restored, diluing with water or juice and use both sauce or mashed potatoes. Of the pastiles it is easy to cook a beautiful dessert for children - as a layer in biscuits or filling for pies, for cooking jam without sugar, three parts of the pastile must be pouring in one part of boiling water. Prepare to fallille from fruit or vegetable puree or grated fruit, but then the reservoir turns out to be thick. Previously at its own discretion, the workpiece can be welded and sweeten with sugar or honey.

Drying fruits and berries at home is traditionally considered one of the common ways to keep the resulting harvest. For long-term storage of fruit and berries, it is enough of them to remove water - in a dry environment, microorganisms causing damage to products cannot live and develop.

Drying, as a way to store a crop

Properly dried products are well saved, do not lose the flavor and taste. Drying is indispensable for the billet of spicy plants. To save the healing properties, some berries and fruits are recommended not to dry completely, but only knit. Usually, for better conservation, such fruits and berries are preliminarily poured with sugar syrup (1 kg of sugar per 1 liter of water) by 6-8 hours, then brought to a boil and fold on the colander. The distinctive advantage of dried billets - they do not require for storage of special premises and take up little space.

Methods of drying

Dry fruits and vegetables in air or in artificial dryers. For drying in air, sieves are usually used, which provide an admission to the air from the bottom. Sita can be placed one over the other at a distance of 5-10 cm. The greens hang for drying with small beams. Some fruits and vegetables for drying are riveted or imposed on a thread.

For artificial drying of fruits, vegetables and berries at home, you can use the heat of ordinary kitchen cooker or a Russian oven. You can dry on the outer surface of the furnace or the bed, which is covered with paper. The prepared fruits and vegetables are scattered on paper. For drying in a brass cabinet, raw products are better tightened on the contrary installed at a distance of 25-30 cm from the burner, then the baking sheet is placed in the oven. For air circulation, the door must be kept open.

How to dry the fruit

For drying, the raw materials are pre-prepared: wash, cut into circles, columns, stripes, etc. (due to this, the area of \u200b\u200bevaporation of water and the drying process is accelerated). In order for fruits and vegetables, they are dry, they are pre-pulled out in a solution of salts or citric acid (5-10 g per 1 liter of water) and blanched. For uniform air access, the raw materials prepared for drying is unfolded with a smooth thin layer.

We present some signs of correctly dried products:

dried carrots retains color and smell of fresh;
the beans dried in the pods has a white or green color, pushed - light brown;
cabbage acquires a dark green color, and the stupid blacks; Cauliflower has a cream shade;
apples should be light cream color, rather elastic, but when flexing does not release fluids;
plums become black with a bluish tinge;
apricots must maintain a natural color, dark color shows that the fruits are pushed. The pulp of dried drains and apricots is quite elastic, easily separated from the bone, the quality of dried cherries determine the same sign.

Domestic fruits and berries for 1-2 days for alignment of humidity are referred to in one container. After spend in container for storage (polyethylene bags, wooden and cardboard boxes, glass jars). It should be borne in mind that under the action of light, dried foods are darling and losing the fragrance.

The yield of dried products (in grams) from 1 kg of fresh raw materials:

apricots - 150.
cherry with bones - 250
cherry without seeds - 100
green peas - 200
pears - 180.
gREEN (dill, parsley, celery) - 100
strawberries - 130.
cabbage - 70-90.
onions - 120-150
malina - 150.
carrots - 120-180
parsley (root) - 120-140
beets - 120-170.
plums with bones - 300
plums without bones - 160-200
currant - 140.
script beans - 100
apples - 130.

Recipes drying different crops

How to dry apricots

Dried apricots. Ripe apricots rinse, cut on halves, remove bones. To put on a baking sheet in one series of cut up and dry in the furnace or oven at a temperature of 60-70 ° C for 10-12 hours.

Kaisa. Whole apricots first grate 1-2 days in the oven, then climb from the frozen and squeeze the bone. To lear in the usual way.

Dried apricots. Apricots put in a saucepan, fall asleep with sugar and leave for the night. The next day, the apricots bring to a boil, throw back on the colander and give a silence of juice. Describe on the contractions and dry at a temperature of 30-40 ° C.

How to dry Barbaris

Fruits go through, rinse and dry in the furnace or oven at temperatures up to 45 "C.

How to dry the fearfulness

Mature fruits clean from the fruits, rinse. Dry at temperatures up to 60 ° C.

How to dry grapes

Sugar grades are suitable for drying. Breakdi Clear from defective berries and up to 3-5 seconds to lower a hot 0.5% solution of drinking soda (to speed up the drying process). Rinse with cold water and lay out on the sieve. Dry in the furnace or oven at a temperature of 65-70 ° C, turning the clusses as it dry.

How to dry cherry and cherry

Fruits go through, rinse and put in one layer on the contrary. Dry in the oven 2-3 hours at a temperature of 30 ° C, then the temperature to increase to 60 ° C.

How to dry green peas

Relicious and selected grains of pea put in boiling water and cook before softening. The crawled polka dot cool in water and dry first at a temperature of 80 ° C, then at 50 ° C. Duration of drying 2-4 h.

How to dry pears

Clear fruits from the peel, cut into the slices, remove seeds. Dry at a temperature of 65-70 ° C.

How to dry strawberries

Berries go through, but not to wash, scatter a thin layer on a sieve and dry in the furnace or oven at a temperature of 40 ° C, then zoom to 60 ° C. Duration of drying 2-4 h.

How to dry IRGO

Berries pour on a sieve 2-3 cm. Dry in the oven at a temperature first 50 ° C, then zoom to 80 ° C. Irga can also be dried outdoors.

How to dry (knit) zucchini

Per 1 kg of zucchini 300 g of sugar, 5 g of vanillina, 5 g of citric acid.

Cleaning from the peel, remove the core, cut into the same pieces, pour sugar, add vanillin and citric acid. Put under the oppression and withstand in a cold place 8-10 hours. Then the zucchini dry in the oven and put in banks.

How to dry a white cabbage

Capulates from the outer contaminated green leaves, cut the bars, chopping the strips of about 1 cm wide, decompose on the sines with a thin layer. Dry at a temperature of 60 ° C, periodically stirring.

How to dry cape color

Cabbage is divided into separate inflorescences, large cut in half. The prepared cabbage is cast in salted water (10 g of salts per 1 liter of water), cool with water and leak on the colander. Cabbage decompose on the sieve and dry at temperatures up to 40 ° C.

How to dry Kohlrab's cabbage

Stebalods clean the skin and cut into thin strips. Blanc 2-4 min, cool and dry. Descript on the sines and dry at a temperature of 60-70 ° C.

How to dry Luk

For drying, sharp (bitter) varieties are suitable. Leek Clear from the husks, remove the root lobe and the upper pointed part, cut into the circles with a thickness of 3-4 mm. The resulting circles disassemble on the rings, decompose and dry at a temperature of 65 C.

How to dry raspberry

Solid, slightly unripe berries without fruits decompose into one layer on the baking sheet and dried in the oven at a temperature of 60-70 s for a day.

How to dry carrots

Clear carrots, remove the thin part of the root and the top with the residues of the tops. Blanch 10-15 min, cool, cut into noodles or circles with a thickness of 3-4 mm. Describe on the contractions and dry at a temperature of 75-80 ° C.

How to dry tomatoes

Tomatoes are dried in the sun. Fruits cut across, leaving them connected from above, put the pulp on the sieve. Sew 4-5 days.

How to dry rowan

Berries to remove from the fruits, rinse, blanch 2-3 minutes, cool and shield on the sieve. Dry in the furnace or oven at a temperature of 70-75 ° C. In the same way, the black-flow rowan is dried, but the temperature should not exceed 60 ° C.

How to dry beets

Beets to clean, chop noodles. Blanc over 20 minutes, decompose on the bass and dry at a temperature of 75-80 ° C.

How to dry (knit) sugar beet

Beets are well wash and bake in the oven with the skin. Then clean, cut into pieces and dry in the oven to a seven-minded state.

How to dry the plum and aalych

Fruits rinse, 10-15 seconds omit in a hot solution of 0.5% soda, rinse with cold water again. Sew as follows: 3-4 hours at a temperature of 40-50 ° C, then 5-6 hours to withstand at room temperature and 10-12 h (to complete drying) at a temperature of 55-60 ° C.

How to dry black currants

Ripe berries rinse, scatter a thin layer on the sieve and dry in the furnace or oven at a temperature of 50-60 ° C for 2-4 hours.

How to dry a pumpkin

Pumpkin cleanse from the peel, cut in half, remove seeds and hold 2-3 days in the air. Then cut 1 cm thick with long slices and add.

How to dry beans

For drying, young pods with watery seeds are suitable. Pods cut into scout pieces of 2-3 cm. Blanch 3-5 minutes, dry, decompose on the sieve. Dry at a temperature of 60-70 ° C.

How to dry the root of hell

Roots wash, clean, chop thin stripes. Describe on the contractions and dry in the oven at 75-80 "S. Dried horseradish can be chopped into powder.

How to dry Roshovnik

Rosehip fruits dry whole or halves, removing seeds and hairs. First, 5-10 min at a temperature of 100 ° C, to dry at 70-75 ° C.

Rosehip petals shielded into one layer on a sheet of clean paper and dried indoors.

How to dry sorrel

Wash leaves and dried in a drying cabinet or in the air in the shade.

How to dry apples

Clear fruits from the peel, cut into circles or slices, remove seeds. So that apples when drying are not darkened, they should be immersed in a 2% solution of salt or citric acid. Then apples decompose on the sines in one layer and dry in the furnace or the oven at a temperature at first 70-75 ° C, at the end of 50-55 ° C. Drying lasts 6-10 hours.

Also, apples can be dried in the sun. To do this, cut the fruits on the thread or sticks and hang in the solar place protected from moisture. Sew 3-5 days.

In contact with

One of the first ways of the workpiece of products that humanity took advantage - there was a drying of vegetables and fruits. And this method is relevant so far, because when drying almost does not occur the loss of vitamins and useful nutrients, it does not require high labor costs and additional costs for complex technical devices.

The preparation of products for the winter method is based on the process of evaporation of water contained in products. As a result, no more than 20% of moisture remains in the products, which is not enough for the development of microorganisms, so dried billets for the winter are spoiled only due to improper storage or insect access.

The simplest drying is outdoors. A more complex drying - in thermal dryers, where wet air is removed by ventilation. Gifts of forests, garden and vegetable garden are also dried in the ovens of electrical and gas plates, special dryers and microwave ovens.

Most often, the dryer makes blanks for the winter from apples of acid varieties, pears, plums, grapes, various types of berries and mushrooms. Greens, carrots, white roots, garlic, pepper, beets and beets are well sufficient from vegetables.

Of the undoubted advantages of the dry method of billet for the winter of vegetables and fruits is that they can be used in the dietary nutrition of children from the earliest age and the elderly. Some dried fruits have a high content of minerals, especially iron and potassium, which is important for a weakened organism of patients. Dried billets for winter are comfortable in storage: they take up little space, are well stored in cardboard boxes, glass jars or hermetic vessels.

The dry method of billets for the winter of vegetables and fruits has its own rules. Undoubtedly, products are dried only clean. They are thoroughly wash, some are cleaned of the skin, cut into small pieces. It is important for the rule: the smaller the piece, the faster the product will dry. From fruits and berries remove bones.

The place for drying vegetables and outdoor fruits is desirable to choose on the south side of the site, away from the road. Think in advance where quickly transfer products in case of rainarian weather. Better if there is a canopy nearby.

Prepared raw materials are laid out with a thin layer on lattices, sieves or trays covered with web or pure paper. Capacities with dried billets for the winter are installed on tables or platforms so that they are not allowed for animals, insects and dust.

When drying with hot air, the products are folded on the bends, lattices or bonded on a wire. From time to time they are turned over so that they are not burned and do not stick out. Before the laying of blanks for the winter for storage, carefully check whether there are no dead pieces left, removed burnt.

Drying mushrooms has some features. First, for this method, the workpiece is mostly suitable tubular mushrooms - white, boomines, boletus, butter. From the plates - only chanterelles and woven. Before drying, the mushrooms do not wash, only thoroughly cleaned from the sera, wipe the dry cloth. Small dried entirely, large cut with slices with a thickness of 1-2 cm.

Young greens

We take a young parsley greens, basil, dill, celery, sorrel and spinach. Under running water, we rinse well, we dry on a towel, cut the greens with small pieces with a length of no more than 4 cm. The thin layer is placed on a fine lattice and cover with a thin cloth. We carry out in a well-ventilated room or outside, where we spend drying. In the heat dryer, we fold the grain of a thin layer and wearing 2-3 hours, mixing gently. Then 3-4 o'clock drying suspend, after which we are dried to readiness. Finished greens put in glass jars and close with covers.

Carrot

Carrots are thoroughly rinsed, we clean from the roots and the skin, cutting the pars with a length of up to 2 cm or with circles with a thickness of 2 mm. Blanch in a boiling salt solution (1/2 teaspoon per 1 liter of water) 3-4 minutes, then immediately cool in water. In the thermal dryer or oven, at a temperature of 75-80 degrees for 5-7 hours. We put into a wooden or cardboard box, after 3-4 days we put on storage in glass jars.

White roots

Products: Celery roots, Pasternak and parsley.

We thoroughly rinse the roots, we remove the roots from them, omit 3-4 minutes into the boiling solution of soda drinking (1/2 of the cent. L by 1.5 liters of water) and we can coolently cool in cold water. We remove the skin, rinse again and cut the parsing or rings. At a temperature of 65-70 degrees, dry in the oven 3-5 hours. Dried rooted roots 3-4 days. Hold in a carton or wooden box. Then we shift into glass jars, we close them and thus keep dried blanks for the winter.

Garlic seasoning

We clean garlic, cut the teeth in half, put on a fine grid of a cut up and dry in the oven to the crunchy state at a temperature of 55-60 degrees, rub into a powder condition. Acute pepper, parsley and celery greenery under the outdoor canopy and also rub into a powder condition. We connect the powder of garlic, pepper, parsley and celery in the ratio of 5: 1: 2: 1. We put in small jars, close tightly with covers.

Tomatoes

Small red ripe tomatoes (3-5 cm diameter) we rinse well, we divide in half. We put on a fine lattice or sieve a cut up and at a temperature of 55-60 degrees, in the thermal dryer 5-7 hours. We take a break for 5-6 hours and drying another 5-7 hours at a temperature of 70-75 degrees. Vegetable oil is boiling 2-3 minutes, then cooled. We put the dried tomatoes in the cans and pour prepared vegetable oil. Tightly close the lids. Store these billets for the winter are recommended in the refrigerator.

Bell pepper

Peppers rinse, remove seeds and fruit. We cut in half and shredder with small strips of no more than 1 cm. 1.5-2 minutes blanched in boiling water with the addition of salt (1/2 of Art. L salt on 1 liter of water). Then we drain boiling water and cool the pepper with cold water. Remove from the tank and for drying we put on a canvas or towel. At a temperature of 65-70 degrees, dry in the oven or heat dryer 5-6 hours.

Spanish paprika and burning peppers

The fruits of acute peppers are well rinsed, we dry on a towel and, having driven into the fishing line, enjoying in the shade outdoors. When the pepper dry, remove the fruits and seeds, shred to the powder state. Spanish paprika rinse well, dried, clean the seeds and fruits, cut into small pieces. We are in the sun, and then in the oven at a temperature of 65-70 degrees, 3-4 hours. Dried paprika shred to powdered state. We mix paprika with a powder of burning pepper in a ratio of 5: 1. Store follows in glass jars, tightly closed with covers.

Cherry

Products: Cherry with dark pulp.

The washed and dry cherry are immersed in boiling water per minute, then we cool in cold water, we dry on a towel and placing on a fine grid or sieve. We put in the heat dryer, we begin drying at a temperature of 45-55 degrees, after three hours we continue drying at 75-85 degrees. When with pressing the cherry does not allocate juice, but remains glossy in appearance and elastic, the drying process is stopped.

Pears

Products: Summer and early Granny pears.

Mature (but not overrevised) Pears, we dry, we remove the seed chamber and cut slices with a thickness of 1.5-2 cm. Small fruits cut on halves. We put on a fine lattice or contractions and at a temperature of 55-60 degrees weorse 3-4 hours, and after a small break, we continue the drying process for another 7-8 hours at a temperature of 75-85 degrees. Pears during drying constantly turn over.

Apples

We take apples of varieties with sourness and tight pulp. Large and medium sized apples are mine, we dry, cut by slices or circles with a thickness of 1.5-2 cm. We are drying out of place in the sun, posing with one layer. In the oven, apples need to be dried at a temperature of 55-65 degrees 3-4 hours, then the drying continues for another 2-3 hours at a temperature of 75-80 degrees. In the process of drying, apples regularly turn over. Apples can be considered dried when they become yellowish brown and do not break when flexing.

Rowan and Roshimnik

When the rosehip fruits turn into a bright orange color, which usually happens in the second half of September, they are collected for drying. Rowan for drying is harvested in October, before the onset of frosts. Rosehips for drying leave a plane and fruit to preserve the vitamin C contained in it. Tolstoyed rosehip fruits cut in half and remove seeds. In the oven, dried 3-4 hours at a temperature of 40-50 degrees and continue the process with a slight break at 85-90 degrees. Rowan should be washed, separate from the ridges, to dry on a towel. Stay on the tray and dry in the oven until the readiness is 1-2 hours at a temperature of 60-70 degrees. From the dried rose hips and rowan fruits, tea mixes can be prepared, grinding them in a coffee grinder.

Prunes

Preparation of prunes requires some experience and strictly implement the recommendations described below. Before direct drying, we carry out the following operations:

For 15-20 seconds, we lower plums to the boiling solution of soda (15-20 GH food of food on 1 liter of water)
We immediately cool in cold water (plums after these procedures are covered with a shallow mesh)

The fruits prepared in this way are placed with small gaps on a fine mesh or a baking sheet and at a temperature of 45 degrees, we dry in the heat dryer 3-4 hours. We take a break for 3-4 hours, bringing plums into a ventilated place. Then at a temperature of 60 degrees, 2-3 hours are 2-3 hours. We again suspend drying for 3-4 hours, placing plums into a ventilated room. Finally, dry plums at a temperature of 75-80 degrees. Properly dried prunes are elastic and soft to the touch.

White mushrooms

White mushrooms are considered the perfect product for drying, since only they retain a beautiful cream color.

White mushrooms peeled from sera (Boroviki) are cleaned of dirt, wipe with a damp cloth. Small dried entirely, and large cuts are cut with a thickness of no more than 1.5 cm. Prepared mushrooms are riveted on a fishing line or a strong thread that hang in a sunny place. And it is better to first dry the mushrooms in the oven at a temperature of 45-50 degrees, and then to dry in the sun. Final drying are carried out at home. Hang mushrooms for 2-3 days in the very warm place, for example, above the gas stove.

Any dried mushrooms easily absorb moisture and extraneous smells, so they need to be stored in well-closed glass jars.

Sincerely, Sergey Mozgovy

Or preservation of products. Therefore, they had to dry edible reserves to preserve their future. In ancient letters, dried fruits, vegetables, various herbs, their recipe for cooking (drying) are not much different from our days. How to dry vegetables and fruits, greens and mushrooms at home? It is really easy and useful!

Many modern people strive for healthy, proper nutrition, use dried fruit in the diet, seasonings from greenery, dried vegetables and mushrooms. However, acquiring such products in stores, it is necessary to clearly understand how correctly they are dried, besides, they are often treated with preservatives to give an attractive appearance and longer storage. Is it easy to master home methods of drying?

Preparation of greens, fruits, vegetables and mushrooms by drying Significantly reduces the time of staying in the kitchen for a business woman busy at work or mommies of a newborn baby, which does not have free time at all! FROM the ears is a modern way of blanks without hassle!

How to dry the greens?

Greens - a constant ingredient of almost any dish. Save beneficial properties in it - the task of any woman taking care of health. Dill, Parsley, Basil, Majora, Mint and many other herbs. In a properly dried greenery, almost complete range of taste and nutrients (vitamins and trace elements) are preserved.

Step-by-step instruction drying greenery:

Rinse the greens under the jet of cold water, shake, eliminating moisture. This procedure can be replaced by typing in the large capacitance of cold water and placing the greens there, periodically stirring it with his hands. I pull out the stems or bundles of greenery, we shake the water thickening.
Decompose greens in one layer On clean dry cotton fabric or on paper kitchen towels. Do not use terry or artificial fabrics. Through the couple of hours, when the greens will dry slightly and the extra moisture is absorbed into the fabric - the substrate, replace it on dry. And on top of the greenery, put the layer of Marley, it will save your greens from dusty and possible insects. Place the place for drying in a well-ventilated room, be sure to eliminate direct sunlight, from this greens changes color and loses useful properties.
Periodically gently shake Pereze the greens during drying. Total drying time - about a week. A sign that your greens dried up - fragility when pressed with fingers. Pay attention to these factors, as well as on the fragility of the stems (they dry longer). Properly dried greenery has a practically natural color, which is a guarantee of the safety of useful properties.

How to dry fruit?

What do we usually need for winter? Dried fruits!Apples, grapes, plums, apricots, peaches, pears - perfectly retain their useful properties and taste quality with proper drying. For drying fruits, I recommend using the combined method. First, dry the fruit in the oven, and then lear them in the air about 2 days.

Step-by-step instruction of fruit drying:

For drying, use the fruits without damage, fresh and attractive. Wash fruit thoroughly under running cold water. Remove bones from apricot, drain, peaches and cut the core of apples and pears. Apricots and plums can be dried by halves. Peaches, apples and pears, depending on the size, cut for drying slices. Grapes can be dried entirely.
So that the fruits in the process of preparation for drying do not darken, Prepare acetic Solution: 1 liter of water - 1 tablespoon of vinegar. As you cut, lower the slices of fruit into the solution, then lay them on a fine fabric, paper kitchen towels to leave excess moisture.
Heat the oven to 120 degree temperatures, Spread fruit on a fuch leaf, covered with food parchment, in one layer. Dry 4-6 hours, opening the furnace of the oven (the moisture is gradually due to the heat drying process).
When the fruit decrease significantly in size, Squash them, and add the next batch of fruit on the tray, not forgetting to throw time for a new drying. After drying time, lay the fruit with a forceps or fork on the surface for cooling, and then spread them in one layer On paper towels, natural dry clean fabric or grille for drying at room temperature. The drying place may well be in the fresh air, but under a canopy, in the shade. The main thing is good air circulation and not allow moisture. Cover the fruits of gauze to not dust and insects. Periodically turning the slices of fruit, dry them about 2 days, depending on the fineness of the cutting.

How to dry vegetables?

At first glance, why dry vegetables, because on the shelves of shops and in the market they are present on almost all year round? However, this has its own benefit. In the autumn period, many seek to make stocks of vegetables for the winter - buy in bulk (so cheaper), and then think about how to save them? For example, root, such as carrots and celery, are customary to store in sandboxes. In a regular apartment, we can not afford it, so economic and economical people are engaged, frost, riding and drying vegetables for the winter.

What vegetables can be dried? It is not accepted to dry vegetables in which the overabundance of moisture - for example, cucumbers or potatoes become very small when the sweetener. You can dry tomatoes, but better to fill them. Carrots, beets, celery, parsnik, onions, peas, beans, beans, eggplants - they can be dried, compactly place (The perceived vegetable is becoming less than about 10 times!), And perfectly eat all winter with useful billets.

Step-by-step instruction of drying vegetables:

Bring vegetables, swing only ripe and without damage. Wash them in cool water, cut off the frozen, root from the peel, the beans or peas are waiting. Eggplants and zucchini, if desired, leave in the peel.
Cut vegetables with mugs with a thickness of no more than 5 mm. If the diameter is large (for example, beet), cut the mugs to the smaller segments. Methods for cutting vegetables can be different, but I do not advise you to leave much thickness, the drying will take a much longer time.
Vegetables before drying (except celery and other white roots) you need to blanch 1 minute In boiling salted water (on 1 liter of water - 1 tablespoon of salt), throw back onto a sieve and quenched with cold water. It will save vitamins and color. Spread the vegetables on the surface covered with cotton fabric or kitchen towel to run extra moisture for a couple of hours.
Sound vegetables put in one layer on the surface, Shining clean securities (do not use newspapers, it is harmful!), or kitchen towels, or pure cotton fabric, and cover their gauze layer to protect against dust and insects. Turn the pieces of vegetables every day, as you dry, lay them closer and add a new batch of vegetables. Drying time depends on the thickness of the cutting and ventilation of the room, only about 10 days.

How to dry mushrooms?

During the period of collecting gambling mushrooms collect a whole bunch of mushrooms, And their wives have to recycle and harvest these gifts of nature! Mushrooms marinate, and, of course, the easiest way of workpiece - they are dried. For drying, any edible mushrooms are suitable, but especially good white, collected by the personally in an environmentally friendly area!

Step-by-step instruction of drying mushrooms:

For drying, telect fresh, healthy mushrooms, not spoiled by worms. Gently remove the remnants of moss, earth or twigs of needles. Wipe the mushrooms with a wet kitchen towel, wash them before drying is not recommended, because they are very well absorbed by moisture because of their structure.
Sore mushrooms in varieties and then size. Large mushrooms need to be cut, separating the leg and a hat, several parts. Little mushrooms can be dried entirely.
For drying mushrooms natural, natural methodm You will need a long fat needle and durable threads. Take the mushrooms on the thread, the hearing of the middle of the cap or legs. Mushrooms should not be close, leave the distance between them approximately 1 cm. In the process of debris, the mushrooms are wedging and they can be positioned closer to more compact storage.
Touch the thread with mushrooms in a well ventilated Warm place and leave until they dry and wonder. Typically, the drying time of mushrooms (it depends on the size) is about a week. Properly dried mushrooms bent slightly, with an effort - break, but do not crumble.

A modern man is committed to the right, healthy lifestyle, And absolutely not accepting various preservatives and harmful taste additives in the diet of their family. We have become more closely to read labels on purchased foods, and with a financial opportunity - to buy environmentally friendly products.

It is the financial component that you yourself know that the price of such products is many times more expensive!), Makes us think out ways of home billetsWhen we do not spend mad money and a bunch of time. Drying is one of the easiest and right blanks for the winter!

Correctly dried fruits and vegetables should be beautiful, tasty and elastic, waterproofing water is very similar to fresh fruits, and the loss of valuable nutrients should be the smallest.

At home, fruits and vegetables are dried with a favorable weather in the sun, on the stove, in the oven, on the radiators of central heating or small dryers, which are not difficult to do. The most convenient for drying are lattices - wooden or metal frames made by a thick weaving from twigs, wires or plastics, so air to them and from the bottom side. If weaving from ordinary wire, the lattices must be covered with a rare cloth so that dry fruits do not touch the iron.

When drying in the oven, we can use weaving from plastics only on the inner sides of the frame. Drying on the tin is not very profitable, since water from dry fruits evaporates only from the upper side; Tin must be made parchment paper. At the same time, there is a special tice with small holes (perforated) for drying fruit.

Drying in the sun.

Fruits and vegetables can be dried in the sun with warm and dry weather in the uniform. At night, however, you need to be removed in places that are protected from dew. Frequently combined drying in the sun with drying in the oven - the fruits in the sun are dried or pesticated.

Drying in the oven.

For drying in the oven, an oven electric or oven in the furnace on solid fuel; The gas oven is only as an assumption that the heated ovens is completely separated from the burner, since the gas burning products contain a large amount of water vapor, which is undesirable when drying. When drying in the oven, it is important to remove air saturated with water vapor; For this, in most cases, the oven door is opened.

When drying fruits in the electric oven includes the smallest heating; A greater heating includes after a partial perheard of fruits. When drying, the temperature in the oven the thermometer is controlled and adjust the necessary degree of heat supply, most often the heat reduces the permutation of the lattices to another remoteness from the heat source.

Drying on central heating radiators.

Small pieces of fruit can be dried during the heating season as well on radiators on the lattices, which are made in size radiators. Lattices are put directly on radiators or under a spoon, for example, the corresponding layer of newspapers.

Drying in the home dryer.

If you dry a large number of fruits or vegetables each year, then you can make a small home dryer to relieve and accelerate drying.

It can be heated with warm air above the stove or its own infrared lamps, or, if it has high legs, heat from the propane burner.

Drying box made from metal plates (tin), the front wall of the dryer makes a removable, it serves to install the lattices in the grooves placed on two side sides of the box. In the lower plate of the box make holes with dampers to regulate heat flow. In the upper plate, the dryers make a hole for air and water vapor.

If the dryer is heated with warm air from the stove, the influx of heat can be adjusted to the permutation of the dryer to different places of the plate.

The dryer heated by infrared lamps should be postned from within the aluminum foil, which reflects the rays and returns them to the dried fruits. Infrared lamps are placed on the side walls of the dryer; Infrared radiation leads to low losses of air and dry matter (dried parts of fruits), but moisture from products absorbs - the middle of the fruits is finally dried.

Fruits that dried need to decompose a thin layer on the lattice and turn over.

Preparation of fruits to drying.

Drying is based on the removal of water from fruits and vegetables so that the microbes in them are not destroyed, then at least they could not multiply. 80-90% of the initial water content are required of fruits.

Some kinds of vegetables are dried, green tops (parsley, dill, loving) and some kind of fruit.

Fresh, healthy fruits and vegetables are rinsed well, clean, remove bones, core, balance of inflorescence and fruits. The tops are dried on the sieve or on the fabric, some kinds of vegetables (carrots, celery, parsley, kohlrabi, etc.) crumble into small pieces or wipe on a rough grater and are immersed in boiling water for a short time. Light fruits immediately after cleaning are soaked in acidified water so that they do not darke it. Fruits can be cut into sugar solution, such fruit before use is easily swollen and retain their shape and color.

Drying temperature.

First, the fruits are dried at low temperatures; If you dry quickly at high temperatures, the surface of dried fruits would be an institution, the pair would not have come out of the middle of the fruits, the fruits would have crackled the fruit, and the juice would be a bit. In the further phase of the drying, you can increase the temperature, since after partial evaporation of water there are no prerequisites for cracking of fruits.

The fruits are dry at low temperatures (the lattices are rearranged into the top of the dryer or with favorable weather in the sun). Fruits are dried at the beginning and at the end at a temperature of about 50-60 s, the main drying passes at a temperature of 65-80 C. Vegetables that dried, dried first at 75-80 s, then at 65-70 C. Vegetable Bott and Aromatic Plants dried at 55 ° C. not to lose aromatic substances.