Loading ...
Loading ...
Loading ...
Food Storage
Dried foods should be allowed to condition before being placed into a storage
container. Generally, let stand for approximately one week in a dry, well ventilated and
protected area. The conditioning time allows for further drying and removes most of
the remaining moisture.
Dried foods can be placed into clean, dry, insect resistant containers, preferably glass
jars. Heavy gauge plastic freezer bags can also be used. Remember to eliminate as
much air as possible before sealing the bag. When used properly, vacuum sealers
provide the ideal storage method. The less air present, the less potential for the
formation of mould.
Reconstitution
Dried foods do not need to be reconstituted for consumption. Many people prefer
to eat them in their dried state. If you want to reconstitute your food, here are some
basic guidelines:
• Soak food in unsalted water for 3-7 minutes and then prepare as usual. If you are
boiling them, use the same water they soaked in to preserve nutrients. If you plan
to soak foods for more than one hour, they should be placed in the refrigerator to
prevent bacterial growth.
• One cup of dried vegetables will reconstitute approximately two cups.
• One cup of dried fruit will reconstitute to about one and a half cups.
• Reconstitution times will vary depending on the thickness of the food and the water
temperature used.
• Warm water will speed up reconstitution but may result in some flavour loss.
Drying times
The following charts are guidelines for the preparation of various fruits, vegetables
and meats. Drying times will vary depending on the room temperature, relative
humidity and moisture levels in the food that you are drying. If the moisture level is
low, the drying time will be on the low end of the range. However, if the moisture
level is high, the drying time will be on the high end of the range.
Keep in mind that drying times are also affected by the amount of food placed on
the shelves. Overloading the shelves will slow the drying time and may produce
poorer results.
When dehydrating foods, it is important to
check on the dryness of the product. If the
product is not thoroughly dried, mould may
form during storage (see Food Storage). To
test for dryness, remove a piece of food
from the dehydrator and allow it to cool
to room temperature. Bend and tear the
piece to check for internal moisture.
Loading ...
Loading ...
Loading ...