Preparing Fruits and
Vegetables to be Dried
Pre-treat fruit by
dipping in a sulfite,
ascorbic acid (vitamin C) or
salt
water solution. These methods are routinely used in preserving food for
consumption, but the mixtures given are a bit stronger. Although not toxic,
these treatments assume that the fruits and vegetables are for decorative
purposes and will not be eaten.
Preserving Fruits With Sodium Bisulfite:
This is the preferred method for
fruit. Mixing sodium bisulfite into water will
release sulfur dioxide, which will penetrate the surface of the fruit to
discourage
oxidation and enzymatic browning. This works well as an anti-darkening
agent.
Mix a solution of 1-2 tablespoons of bisulfite to a gallon of water. Soak
sliced fruit for 5 minutes and halved
or quartered fruit for 15 minutes. Rinse gently with cold water. Pat dry with
paper towels and begin the drying process.
Get food grade sodium bisulfite at
wine-making supply stores or pharmacies. NOTE: Don't use sodium bisulfate. (use bisulfite
with an "i", not bisulfate with an "a")
Preserving With Ascorbic Acid:
Ascorbic acid (vitamin C) acts as an antioxidant. It helps keep fruit from
darkening as it's being prepared for drying.
Dissolve 2 tablespoons of
ascorbic acid crystals, or powder, or 5 one-gram vitamin C tablets into a quart of warm water. Slice or chop fruit directly into the solution.
Drain fruit well, then dry.
Get ascorbic acid at a pharmacy or anywhere
vitamins are sold.
Preserving With Salt Water:
Dissolve 2 tablespoons of salt in 1 quart of warm water. Slice or
chop fruit directly into the saltwater. Soak about 10 minutes
then pat dry.
You know how to get salt.
These
pre-treatments help maintain good color, follow up by pressing or drying as you
normally would. If you use the microwave for drying or pressing fruit I've
found I get best results by starting at about 5 minutes on defrost.
Using a regular oven,
load fruits and vegetables in a single layer onto cookie sheets or trays. Put the trays of fruit in the oven
turn the oven on and let it heat to 150°, then turn it off. Check fruit and
reheat the oven periodically to keep the temps up.
