Food Preservation: Drying

Summary

In this informative segment, Christy Shive and Ann Hall, a food preservation specialist at the University of Kentucky, discuss the process of dehydrating food. Ann shares tips on selecting the right dehydrator, the importance of pre-treating fruits and vegetables to prevent browning, and proper storage methods to ensure long shelf life. She also explains the benefits of dehydrating at home, such as controlling ingredients and avoiding preservatives. With practical advice and resources for further learning, this video offers valuable insights into food drying as a preservation technique.

Takeaways

• 😀 Drying food has been a preservation method for thousands of years, with the sun and wind used in the past. Modern methods, like electric dehydrators, are more efficient.
• 😀 Electric dehydrators are the most common tool for food drying today. Look for a model with a heating element and a fan to ensure proper drying.
• 😀 Temperature control is important in dehydrating foods. Some foods dry better at 130°F, while others perform better at 150°F.
• 😀 There are two main types of dehydrators: vertical and horizontal. Both have their pros and cons, but a vertical dehydrator with a bottom fan is a popular choice.
• 😀 Dehydrators can be an investment, but they are worth it for those who plan to use them frequently. Prices can range from $79 to $400 depending on the model.
• 😀 Dehydrating allows you to control what goes into your food, avoiding added sugars, salts, or preservatives.
• 😀 Pre-treating fruits and vegetables before dehydrating helps prevent browning. This can be done with acid dips like lemon juice or ascorbic acid.
• 😀 Vegetables require blanching (steaming or water blanching) before dehydration to preserve color and quality.
• 😀 Proper storage of dried foods is crucial to prevent moisture absorption. Use thick plastic bags, tight-fitting containers, or vacuum-sealed bags for best results.
• 😀 Glass canning jars with two-piece lids are excellent for storing dried foods, keeping air out and preserving freshness.
• 😀 Extension offices provide resources like the 'Drying Foods' publication, offering detailed instructions on dehydrating and storing foods.

Q & A

What are the benefits of using food drying as a method of preservation?

Food drying has been used for thousands of years and is still a great way to preserve food today. It helps extend shelf life, preserves the nutrients in food, and allows for storage without the need for refrigeration. Additionally, drying is a natural method, and when done correctly, it can maintain the food's flavor and quality.

Why is drying food outdoors more difficult in Kentucky?

In Kentucky, the humidity levels are often high, which can slow down the drying process and potentially cause mold or spoilage. That's why it's recommended to use electric dehydrators, which are more efficient and allow for better control of the drying process.

What key features should you look for when purchasing a dehydrator?

When purchasing a dehydrator, it's important to look for one with a heating element and the ability to control the temperature. Different foods dry best at different temperatures (130°F for some, 150°F for others). Additionally, the dehydrator should have a fan for proper air circulation. You can choose between vertical or horizontal models, depending on your preference for air flow and tray stacking.

What is the price range for home dehydrators, and is it worth the investment?

Home dehydrators can range from about $79 for smaller, basic models to upwards of $300-$400 for more advanced versions. Although the upfront cost might seem high, it's a worthwhile investment for those who plan to use the dehydrator regularly. It offers control over food ingredients and preservation without added salt, sugar, or preservatives.

Why is pre-treating fruits and vegetables before dehydrating important?

Pre-treating fruits and vegetables before dehydrating is crucial because it prevents browning, which can affect the appearance and appeal of the dried food. While browning doesn’t affect the safety or edibility, it’s better to preserve the food's color using methods like acid dips (lemon juice, ascorbic acid) for fruits or blanching (steaming or water blanching) for vegetables.

What are some methods to pre-treat fruits and vegetables?

Fruits can be pre-treated using an acid dip such as lemon juice or ascorbic acid. You can also use fruit juice as an acid dip. For vegetables, blanching (either by steaming or water blanching) is recommended to preserve color and texture before dehydrating.

What are the best ways to store dried foods?

To store dried foods properly and prevent moisture from being absorbed, use thick plastic freezer bags, vacuum-sealed bags, or airtight plastic containers with tight-fitting lids. Glass canning jars with two-piece lids are also a good option, as they help to keep air out and preserve the food longer.

Can you use a vacuum sealer to store dried foods?

Yes, a vacuum sealer is an excellent tool for storing dried foods. It removes air from the packaging, helping to preserve the food’s shelf life by preventing moisture and air exposure, which can degrade the quality of the dried food.

Are there any resources available for learning more about drying foods?

Yes, each extension office offers access to a publication on drying foods, which includes detailed step-by-step instructions for drying and storing different types of foods. The extension offices can print this guide for you if needed.

What are some examples of foods that can be dehydrated, and what are some of your favorites?

Some common foods that can be dehydrated include fruits (like apples and berries), vegetables, and even meats. Personal favorites often include dried apple chips, fruit roll-ups, and other homemade snacks. These items can be delicious and nutritious, offering a fun way to enjoy preserved food.