STORING AND USING DRY FOODS

BEFORE STORING

Testing for Dryness

Many factors affect the length of time needed for drying foods: temperature, air circulation, humidity, the kind of food being dried, the amount of food on a tray, the size of the pieces of food, and the total amount of food in the oven or dryer. Pieces on the edges of the trays will dry faster than pieces in the center. If slices are not all the same thickness, thin pieces will dry before the others. For these reasons you must test samples of the food from each batch you dry.

You should test only a few pieces at a time. Be sure to let the pieces cool before testing.

Warm food will feel soft and moist even when it is dry. Remove the pieces of food from the tray when they test dry. Return the rest of the food to the oven or dryer until drying is complete. When you think the food is dry, there are several ways you can test it to be sure.

Test fruit by squeezing a handful. If the pieces of fruit spring apart and there is no moisture left on your hand when you open it, then drying is complete. To double check, cut through a piece of fruit; there should be no moisture on the inside. Dried fruit should be pliable and leathery. When you use an oven, drying takes as little as 6 hours to more than 10 hours.

Most vegetables will be hard and brittle when completely dry. A dried piece will shatter when hit with a hammer. Exceptions are mushrooms, green peppers, and squash; they will be pliable and leathery. Vegetables usually dry in 4 to 12 hours.

Herbs require 2 to 3 days' drying time when air dried and 2 to 3 hours if dried in the oven. You know herbs are dried when they are brittle and the leaves can be easily crushed.

Dried jerky is dark brown to black. To test for dryness, bend a piece. It should bend like a green twig, not break apart completely like a dry stick. There should be no moisture inside.

Conditioning

It is very hard to dry all the pieces of food evenly. Depending on the size of the pieces and the location on the tray, some pieces will be too dry and others will be not quite dry enough. But you can condition food so that the whole batch will be uniformly dry.

After the food is dried, cool it on the tray, then put the pieces of food in a large closed container such as a crock, a plastic jar, or a coffee can. Make sure the food is cool, because it will sweat if it is put into the container while still warm.

Keep the container covered in a warm, dry, airy room. Stir the food once a day for a week to 10 days. Then package the pieces of food in smaller airtight containers and store. This conditioning allows the moisture from the underdried pieces to be absorbed by the overdried pieces. If drops of moisture appear on the sides or lid of the container, the food is not dry enough. Return it to the dryer and dry it some more.

Pasteurizing

Dried food is sometimes contaminated by insects or molds, which can cause spoilage. Sulfuring fruit usually prevents this type of contamination. After meat and vegetables have been dried, they can be pasteurized to make them safe. It is especially important to pasteurize food dried outdoors, where it was probably contaminated.

To pasteurize, heat the oven to 175 degrees F. (80 C.). Set the pieces of dried food in a single layer on a tray or cookie sheet. Heat in the oven with the door closed for 15 minutes. Remove from the oven and allow the food to cool before packaging. Alternatively, the dried food can be pasteurized by freezing it for 1 to 2 weeks and then storing it.

STORING

After the food has been thoroughly dried, cooled, conditioned, and pasteurized, you can be sure of its quality and safety if you store it properly. Place dried food in moisture- and vaporproof containers with tight-fitting lids. Glass jars, coffee cans, and plastic freezer bags or cartons may be used. Containers that keep out light are best.

If you use a coffee can, place sulfured fruit in a plastic bag first to prevent contact of the fruit with the metal. The sulfur can react with the metal and give an off-flavor to the fruit.

It is best to package food in small quantities. Use pint-sized containers or small plastic bags. The bags should then be put into a large can or jar. If food is stored in large quantities, the unused portion may become contaminated each time you open the container. Be sure to pack the food tightly. Force out as much air as possible from the package before closing it. But take care not to crush the food.

All dried food deteriorates over a period of time, but storing it in a cool, dry, dark place will help to preserve the color and flavor. Kitchen cupboards or a pantry are good places if they don't get too hot. A dry basement or a closet on the north side of the house is also suitable. You may store dried food in the refrigerator or freezer if you have the space.

Once a package of dried food is opened, it should be resealed tightly and if possible stored in the refrigerator to prevent contamination and mold growth. Properly dried and stored, vegetables and jerky will keep about 6 months, fruits and herbs about a year.

As a safety measure, examine stored food occasionally. If you find signs of a little moisture but no spoilage, pasteurize the food. If the food appears quite moist, repeat the drying process until thoroughly dry. Remember to cool the pieces before repackaging.

If you see any mold growth on the food, throw away the entire batch. It's not safe!

USING AND COOKING

Fruits

Dried fruits make tasty snacks and are very handy for taking on camping or hiking trips.

Dried fruits can also be chopped up and used dry with breakfast cereal, granola, or cookies.

Fruit can be reconstituted for use in recipes by pouring just enough boiling water over it to cover and simmering it for 15 minutes. Or pour cool water over it to cover, then soak for a few hours. Soak only until the fruit is plump because soaking too long makes the fruit mushy and less flavorful. To retain nutrients, cook the fruit in the same water used for soaking.

Most dried fruit needs no extra sugar because some of the starch in the fruit turns to sugar during the drying process. If you wish to sweeten the fruit, do so after cooking; otherwise the fruit will become mushy. Reconstituted fruit is especially good in cakes, pies, and other desserts.

If the recipe calls for water, use the water in which the fruit was soaked.

Vegetables

When you reconstitute pieces of vegetables, they should become nearly the same size they were when fresh. Add 1 to 2 cups of water to 1 cup of dried vegetables. Add more water later if necessary. Blanched dried vegetables should be soaked about 2 hours before cooking.

Unblanched vegetables will take longer. Dried beans and peas can be soaked overnight or boiled 2 minutes and then soaked 1 hour before cooking.

Dried vegetables taste best if used in soups, stews, or other dishes cooked with liquid and seasonings. The seasonings help to enhance the natural flavor of the vegetables.

Herbs

To become a successful, creative cook, start using some of the fine herbs such as sweet basil, marjoram, or summer savory. But be miserly in your measure; herbs can easily overpower the flavor of the food they are used to season.

You can make your own favorite blend of herbs for a variety of uses. A combination of marjoram, oregano, basil, and thyme used in equal parts is a good basic blend for soups, stews, sauces, casseroles, and salads. Sage, savory, and rosemary may be added to the blend for use with poultry, Italian dishes, or other spicy foods. You can adjust the amounts to suit your taste.

You do not need to reconstitute herbs before you use them. To substitute dried herbs for fresh herbs, use 1/4 teaspoon of dried herbs for 1 teaspoon of fresh.

Jerky

Jerky makes a delicious snack or backpacking staple. Serve it as a party food for children or at cocktail parties. Your guests will be delighted.

I hope that something here was a help to you!!!

Preserving foods is easy, economical and homemade foods are so much better than store bought!

Happy preserving!!