Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Biography

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Peel and core, cut into slices or rings one-eighth to one-quarter inch thick. Peelings may be left on, however they tend to toughen during dehydration.

Fruits that are to be dehydrated are pretreated to prevent discoloration by oxidation, to keep a fresher color, to have a more pliable texture, and to help retain vitamin A and C.

Each of the following pretreatments perform a useful part of the dehydrating process and each has merit. Personal preference should be your guide.

Sodium Bisulfite:
Dissolve 2 teaspoons of sodium bisulfite in one quart of water and add cut fruit. Slices of fruit should be soaked for no more than 10 minutes. Drain and dehydrate. (CAUTION: Sodium Bisulfite can affect anyone with asthma, allergies or other respiratory problems.)

Ascorbic Acid:
Dissolve one tablespoon of pure crystalline ascorbic acid in one quart of cold water. Add cut fruit and soak for a few minutes; remove with a slotted spoon; drain well and dehydrate.

Lemon Juice:
Use one cup lemon juice to one quart water. Soak the fruit for no more than ten minutes. Drain and dehydrate. (Lemon juice is only one-sixth as effective as ascorbic acid.)

NOTE: After pretreating, the apple slices may be sprinkled with cinnamon or flavored gelatin crystals.

DRYING METHODS

Sun Drying.
This method takes 3-4 hot days (98-100 degrees F). Be sure to cover fruit with screen or cheese cloth to keep away insects. Bring in or cover at night to keep moisture from collecting. To "pasteurize" sun dried fruit in order to prevent contamination from insects, freeze for 28-72 hours.

Oven Drying.
This is generally the fastest method. The temperature should be no higher than 140 degrees, leave the door ajar; place a fan so it blows across the opening and carries the moisture away.

Dehydrator Method. The temperature should be 150 degrees for 2-3 hours, then reduce to 130 degrees until dry.

Fruit is dry when it is soft and pliable with no moist area in the center when cut.

CONDITIONING

To insure that sufficient moisture has been removed to prevent molding during storage, place the fruit in an air tight container for several days. Check daily for condensation on sides of container. If condensation appears, dry the fruit a little longer.

STORAGE

Properly dried and packaged foods have a very long shelf life. But for best quality and nutrient content, plan to use within one year.

REHYDRATING HINTS

Dried apples may be reconstituted and used in pies and cobblers. Here are some basic methods used to rehydrate:

Soak fruit in liquid. Various fruit juices, cordials and fruit liquors may be used.

Boil fruit in water. Add 1 cup water to 1 cup fruit. Use less water for a thicker consistency.

To soften fruit for cookies and cakes, steam for several minutes.

NOTE: Do not add sugar during first five minutes of rehydration because it will hinder moisture absorption.


 Sun Drying: Open-air sun drying can be an attractive alternative in hot and dry regions with little air pollution. One advantage is that large quantities of food can be dried at the same time. Disadvantages include slowness (foods that will dry in 6 to 8 hours in an electric dryer can take 4 to 5 days to dry in the sun) and insects -- even the finest insect netting won't exclude all of the no-see-ums attracted to your drying food, and larval infestation spells trouble.

Solar Box Dryers: These offer some advantages over open-air sun drying. Solar rays can be concentrated to raise temperatures and shorten drying times. With good construction, the insect threat can be reduced. As with open-air drying, you're dependent on the weather, and slight variations in conditions mean big temperature changes that will decrease the quality of the product.

Oven Drying: Your home oven might seem at first blush to be an ideal food dryer, but it actually has major drawbacks. Lack of circulating air makes oven drying takes 2 to 3 times longer than an electric dehydrator, and higher minimum temperatures cause loss of nutrients and flavor. Oven drying requires frequent tray rotation, and foods can easily become overly dry, making food tough or brittle. Because ovens create more heat than needed, energy costs are very high.

Electric Dehydrators: Advanced home food dehydrators produce superior dried foods quickly, conveniently, and economically. Close-stacking trays with even-flow fresh air circulation offer huge amounts of drying surface yet occupy little countertop space. The ability to adjust temperature means foods dry quickly and evenly without tray rotation, and the highest level of natural nutrition is preserved.

times. Preserving seasonal foods by drying is still useful and convenient, and it has the added advantage of conserving storage space.

Materials you will need
Drying environment:
Home dehydrator (use product instructions)
Oven with drying racks & oven thermometer
Sun on drying racks if temperature is over 90 degrees and low humididty Fuyu persimmons - no blanching or sulfuring is necessary
Peel firm fruit
Slice 1/8 to 1/4 inch thick
No pretreatment necessary but lime juice rinse is nice

Instructions for drying in the oven
Time: start early as possible, could be ready by the time teacher goes home
Preheat oven to 160 F (71 C), then maintain at 140
Spread prepared fruit on metal bakers' cooling racks or equivalent
Prop oven open 4 inches
From outside aim fan so air is directed across oven, vary position of fan
At end of drying, temperature goes up quickly. Watch it
Rotate trays every couple of hours

How do you know when its ready?
Touching is the way to know. Children should have clean hands to touch fruit
When the fruit is not sticky any more, it has lost most of its water (80-90%).
It's ready when the fruit feels leathery but not sticky.

How do you store dried Fuyu?
Let the dried fruit cool.
Put into an air free environment like sealed plastic bag or glass jar with lid.

What do you do with dried Fuyu?
Enjoy the fruit after drying to snack on or use in granola.
Cut up in hot or cold cereal and use as raisins or dates in recipes
Reconstitute with soaking in water to use in fruit salads or compotes.

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka

Dehydrated Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka