Posted by
PackFreshUSA
on Jul 12th 2018

How to Dehydrate FruitDried fruits are nutritious and make
for an easy and portable snack. They can be added to trail mixes,
cereals, muffins, breads, and other baked products. Drying fruit
intensifies the natural sweetness of the fruit because the moisture is
removed. |
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Select fruits that are at the peak of
ripeness. There are many option when it comes to drying fruit and
personal preference should be your guide. Fruits can be sliced, halved,
or if small left whole; peeled or unpeeled; pretreated or left
untreated.
Fruits that are sliced thin and peeled will dry the fastest. Slice fruit
uniformly and in pieces about 1/4 inch thick. Fruits left whole, such
as blueberries and grapes, should be dipped in boiling water for 30 to
60 sec and then plunged in ice water to crack the skin. This procedure
will reduce drying time.
Pretreatment:
Many fruits will darken quickly once they are peeled and/or cut and will
continue to darken even after the fruit is dried. There are several
pretreatment options to prevent this discoloration.
- Ascorbic
Acid (Vitamin C) - Mix 2.5 tbsp of powdered ascorbic acid in 1qt cold
water. Place cut fruit, such as bananas, peaches, apples, or pears, in
mixture and soak for 10 minutes. Remove fruit and dry well before
placing on drying trays.
- Ascorbic acid mixtures - These commercially available products are a combination of ascorbic acid and sugar.
- Lemon
Juice - Mix equal parts lemon juice and cold water. Place cut fruit in
solution and soak for 10 minutes. Remove fruit and drain well before
placing on drying trays
Determining Dryness :
Remove a few pieces of fruit from each tray and allow to cool to room
temperature. Fruits are acceptably dry when they are soft and pliable,
but not sticky. Fruit folded in half should not stick together. Apples
and bananas can be dried until crisp, if desired.Click on image below to print a handy Fruit Drying Guide.

Storage:
Dried fruits need to be properly packaged to prevent reabsorption of
moisture and microbial deterioration. Pack food in clean, dry, airtight
containers. Store packaged dried fruit in a dry, cool location away from
light. Most dried fruit will be good for 1 year at 60 degrees
Fahrenheit or 6 months at 80 degrees Fahrenheit.
Start Dehydrating and Preserving Today!
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