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DRYING FOOD
Benefits
The high water content of fresh foods provides a breeding ground for the growth of microorganisms.
By drying foods, we reduce the high volume of water, thus preserving them.
Dried foods are easy to prepare and easy to store. Nutritionally, the value of the
food is only minimally affected during the drying process. Dried foods are high in fiber & carbohydrates and low
in fats.
Methods
SUN
Bright sun, high temperatures (around 100 degrees), and low humidity are essential for sun
drying. If one of these elements is missing, foods will not be dried adequately. Too much humidity will cause
the food to retain it's moisture even on a hot, sunny day.
Drying food in the sun takes 3-7 days. Place foods on racks and cover with cheese-cloth
or netting to protect from insects and debris. If the temperature drops more than 20 degrees during this time, take
racks indoors overnight. Sudden temperature changes and dew can put moisture back into the food. When the drying process
is almost complete, place racks in an airy shady location to prevent scorching during the final stages of drying.
OVEN
A basic kitchen oven can also dry foods. Maintain a temperature of 140-160 degrees.
Keep an oven thermometer on the top rack to ensure that temperature remains consistent. Oven door should be kept open
slightly to provide ventilation for moisture to escape yet keeping heat in. Trays should be rotated every half hour
and food stirred to provide circulation to all surfaces.
DEHYDRATOR
Using a food dehydrator is the ideal method for drying food.
- Over-cast skies and high humidity can put a halt on sun drying.
- Oven drying can sometimes result in flavor-mixing.
Preheat at 125 degrees. Once filled racks are in, gradually increase temperature to
140 degrees. Drying in a dehydrator usually takes anywhere from 4-12 hours.
Equipment
The primary equipment necessary for drying are drying racks and storage containers.
- Drying Racks-Proper ventilation is required when choosing a drying rack. Cookie
sheets will not work because air cannot reach the undersides of food. Choose racks made from wood slats or stainless
steel mesh. Do not use racks made of galvanized screen, aluminum, copper, fiberglass, or vinyl. The metals in
these may cause an acid reaction that forms harmful components. Copper destroys vitamin C, aluminum causes an off-flavor
in sulfered fruit, fiberglass may leave dangerous splinters, and vinyl melts.
- Storage Containers-Use containers that are moisture and vapor-proof with tight fitting lids.
Vacuum sealable bags would be ideal, you may also use glass jars, plastic freezer bags, or coffee cans.
Preparing the Food
Select food that is fresh, free of bruising, and fully ripe. Maintain proper sanitation
when handling and processing the food. Peel, core, pit, and crack skins as necessary. Tough skins will hamper
the drying process when moisture cannot be released. To crack skins, put fruit in boiling water for 30-60 seconds.
Then dip in very cold water. Food being dried simultaneously should be cut in uniform sizes to ensure that all pieces
will dry at the same rate. Treat light colored fruit with an antioxidant to prevent it from turning brown.
- Absorbic Acids-A temporary treatment which prevents light colored fruits from turning
brown.
- Sulfuring-A permanent antioxidant treatment which keeps fruit from turning brown and
also helps prevent the loss of vitamins A and C.
- Blanching-An alternative treatment method by steam treating food, but is not recommended.
Drying Times
Drying times vary upon methods used and the food being dried.
Drying food in an oven can take as little as 6 hrs. to as much as 10 hrs.
Herbs can dry in 2-3 days by air or 2-3 hrs. in an oven.
After it has been dried and before it is packaged, dried food should be conditioned.
Once the food is dry, cool it on a tray, then put pieces in a large closed container. Be sure that the food has cooled,
if it is still warm it will sweat inside the container. Stir the food once a day for 7-10 days. This process allows
the moisture from the under-dried pieces to be absorbed by the over-dried pieces. If moisture appears on the lid or
sides, the food is not dry enough.
Storing
Dried foods should be packaged in small quantities. Once it is adequately dried, package
the food in smaller, air-tight containers. Containers that keep out light are best. Force out air before sealing
it. Keep packages in a cool, dry, dark place. Jerky and vegetables will keep for about 6 months if dried and stored
properly. Fruits and herbs will keep for about 1 year.
*References: University of Illinois at Urbana-Champaign, College of Agriculture.
Pickling
During the pickling process, food is preserved in brine or vinegar creating an undesirable
environment for the growth of bacteria.
Pickling Methods
Quick Pack/Fresh Pack
Food is covered with boiling hot vinegar, spices, and seasonings. The acetic acid
from the vinegar preserves the food.
Fermenting
Food undergoes a curing process in a brine solution for 1 or more weeks and may take
up to 5 weeks to cure. The lactic acid produced during this process helps preserve the product.
Pickling Equipment
• Large Non-Metal Bowls – to prepare ingredients by salting which will
extract excess water.
• Dinner Plates – to weigh down vegetables and keep them covered in brine.
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Sieve – to rinse vegetables after salting.
• Mason Jars and Lids
Avoid metallic equipment as vinegar will corrode them and affect flavor of pickled
foods.
Pickling Safety
Both methods of pickling require sufficient acidity to prevent the growth of toxin
production and Clostridium botulinum. Never dilute vinegar or use vinegar with unknown acidity.
Processing the Food
Salting
Some pickling recipes will require salting to remove excess moisture and allow the
vinegar to effectively preserve the food. Once the salting process is complete, rinse food thoroughly to remove all salt and
blot dry with a paper towel.
Packing
Pack the prepared vegetables loosely into sterilized containers. Cover with vinegar
and tap sides to release air bubbles. If necessary, use crumpled grease-proof paper to push food down under the liquid. This
can be removed after 2 weeks. Tightly seal lids.
Storing
For best results, keep pickled foods in a well ventilated cool, dark place.
Shelf Life
Quick Pack pickles generally have a shelf life of about 18 months. Fermented pickles
can last up to 2 years.
Pickling FAQs
Does hard or soft water affect crispness?
Yes, it could. The minerals in hard water could interfere with the pickling process.
The acidity of the pickle may be affected by a water ph of 8.0 or higher resulting in mushy pickles.
When are pickles ready to eat?
Wait at least 6 weeks. Pickles reach their full flavor 6 weeks after processing –
sometimes longer.
How do I know which type of vinegar is best when pickling?
White distilled vinegar is used for onions, beans, and eggs when a clear color is
desired. Cider vinegar has a good aroma and flavor but can darken very light colored vegetables and fruit. Never dilute vinegar
unless it is called for in the recipe. It must maintain the required acidity.
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CANNING
Why Can?
Canning is a rewarding way to extend the garden and a great way of utilizing all the produce
you have grown throughout the season letting nothing go to waste. When produce is handled properly and canned immediately,
it can actually be more nutritious than fresh produce from the store. Economically, canning is very beneficial if you
are up for the work.
Proper Safety
Fresh produce is perishable for several reasons. Because of it's high water content
there is an increased growth of undesirable microorganisms, increased activity of food enzymes, increased reactions with oxygen,
and adverse effects from moisture loss. All of these result in the breakdown and spoilage of food.
Canning is the process of using heat to destroy microorganisms responsible for the spoilage
of food. Also, during this process, air is driven from the jar and a vacuum is formed. As the jar cools, it seals
preventing microorganisms from entering and contaminating the food. Therefore, a good vacuum keeps liquid in
and air & microorganisms out.
There are two categories of food to be noted when implementing proper safety
measures for canning.
- HIGH ACID foods have a high acid content which is an unlikely place for bacteria
to thrive in. These foods have a ph of 4.5 or lower and would include produce such as apples, apricots, berries, cherries,
peaches, and tomatoes.
- LOW ACID foods have a low acid content which can be a dangerous breeding ground
for bacteria. These foods have a ph of 4.6 or higher and would include produce such as asparagus, beans, beets, carrots,
corn, potatoes, pumpkin, squash, and sweet potatoes.
The USDA recommends pressure canning as the only safe method to can low-acid foods such as
meat, poultry, seafood, and vegetables. Improper canning can result in the presence of Botulism, a deadly poison caused
by a toxin from the growth of spores from the bacteria, Clostridium Botulinum. It takes a specific amount of heat, for
a specific amount of time to kill certain bacteria. This CANNOT be achieved by water bath canning.
This however, should not scare away the beginning canner. After following the proper
guidelines below, you will be well aware of proper processing and indicators of danger. And as always, the final step
for the safety of home-canned low-acid foods and tomatoes is to boil them for 10 minutes after opening them. Add
an additional minute for every 1,000 ft. of elevation above sea level.
Equipment
- WATER BATH CANNER-a large covered cooking pot. As long as 1 in. of boiling water covers
the jars, any large container may be used. To ensure proper heat to all jars, the diameter of the water bath should
be no more than 4 in. wider than the stove burner.
- PRESSURE CANNER-A cooking pot with a locking, airtight lid and valve system to regulate
internal pressure.
- RACK-placed at the bottom of the canner to hold jars.
- FUNNEL-used to fill jars without spilling on rims
- JAR LIFTER-tongs for removing hot jars from the canner
- LID WAND-used to remove sterilized lids from hot water with a magnet on the end
- BUBBLE WAND-helps remove air bubbles from jars
- MASON JARS-Use only standard canning jars made of tempered glass. These are made to
withstand the high temperatures of canning.
- LIDS-Use lids appropriate for the jars being used.
JUICING
Benefits of Juicing
By removing the fiber, juicing eliminates a separate digestive process your body
would normally have to go through, and allows for the almost immediate assimilation, 20-30 minutes, of nutrients directly
into your bloodstream. These nutrients aren’t found in commercial juices, which have been pasteurized. Juicing at home
is the most efficient way to obtain large quantities of vitamins and minerals in a form most readily available for your body
to use.
How Juicing Works
The process of juicing releases vitamins that are locked in the fiber of fresh fruits
and vegetables. These vitamins, which would be discarded by the body, can now be easily absorbed within 20-30 minutes.
Juicing Methods
Centrifugal
Fibers are broken up with a cutting disc or grater while a high speed, centrifugal/circular
revolving motion forces the pulp against the wall of the basket and juice is extracted through holes. Centrifugal juicers add oxygen to the juice causing oxidation. Over time, oxidation degrades nutrients. Juice made in a centrifugal
juicer should be consumed as soon as it is made.
Masticating
Fibers are chewed by the machine. Masticating juicers operate at a lower speed which reduces oxidation. This method is ideal for wheat grass and leafy vegetables.
Pressing
Juice is squeezed from fibers with the force of pressure. Fruit Presses cause the least amount of oxidation. A pulp-free juice is created when strained through a cheese cloth.
Juicing Equipment
There are several types of tools available for extracting the juice from fresh fruits
and vegetables.
Juicer
Juice is extracted by a rotating blade while pulp is pushed against sides of walls
and juice is extracted through holes.
Fruit Press
Food is pressed and juice is extracted by pressure.
Blender/Food Processor
Food is cut up and juice is extracted by a rotating stainless steel cutting blade.
Preparing Food for Juicing
How food is to be prepared depends largely on the recipe being used. Some juicing
recipes will require food to be cut while others may use whole foods. Many will call for skins and peels to be left on for
optimal nutritional value. Typically, citrus peels are removed.
Storing the Juice
Fresh juices lose flavor and nutrient content quickly and are best when consumed
immediately after juicing. When storing, it is best to keep juice in an air-tight container and use within 24 hours.
Juicing FAQs
Do I have to peel or remove seeds before juicing?
Citrus fruits must be peeled when juicing, but it is not necessary for other fruits.
Pits, like the ones found in peaches must be removed.
Can I use frozen fruits and vegetables when juicing?
Thawed fruits and vegetables will produce more juice and provide optimum juicing.
What can I do with all the pulp I get when juicing?
You may want to run excess pulp from juicing through your machine twice to extract
any additional juice. Some pulp can actually be added to recipes for soups and breads.
Is there anything I should be aware of when juicing?
To avoid consuming too much sugar, always drink as many vegetable juices as fruit
juices when juicing.
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