The Art Of Drying Food

The Art Of Drying Food Since civilization’s earliest days, preserving food has been a priority. In fact, the basic practices of food storage date back to before 12,000 B.C. Dehydration has proven to be one of the easiest and most reliable food preservation methods. The secret to its success is removing water. Microbes such as molds, yeast and bacteria need water to grow. Without it, they can’t proliferate and spoil food. The water-removal process also concentrates calories and natural sugars, ensuring the remaining food packs a nutritional punch. A cup of grapes, for example, contains 60 calories, while the same amount of raisins approaches 500. Jerky, as we understand it today, originated with Native North Americans. Drying strips of meat in smoke and sunlight proved an ideal way to preserve meat from large game animals such as bison and elk. Native Americans also used drying techniques to preserve corn, berries, squash and meat to make pemmican. These portable energy balls helped tribes store calories during the lean winter months, when gardens and hunting grounds were scarce. Other dried foods were used in soups and recipes year-round. You can make dried food at home with nothing but sunshine or your oven. However, sun drying works best in low-humidity areas, as it requires constant exposure to direct sunlight during the day and a relative humidity below 20%, conditions common in the American Southwest. An oven offers more consistency, but it’ll take two to three times longer to dry food than a dehydrator because it lacks a built-in fan. Minimal airflow also leaves food more susceptible to scorching toward the end of the drying period. However, many ovens are too warm for optimal slow-drying temperatures. You’ll know there’s a problem if the food forms a hard outer layer before the inside has had a chance to dry out—trapping moisture inside that’ll lead to spoiling. Opening the oven door to increase circulation might help, as can positioning a fan near the door. Electric dehydrators produce a higher-quality product than any other drying method. These self-contained devices include a heat source, a ventilation system, and trays for placing food. Look for an appliance with heat control and a temperature range of 85 F to 160 F. Trays work best with a 1/4 to 1/2-in. edge to prevent spillage. The ideal dehydration temperature depends on the food’s initial moisture content, as lower temperatures prolong the process. Fruits generally require much longer dehydration times than vegetables (24 to 36 hrs. vs. 4 to 8 hrs.). Herbs might take as few as 3 hrs. Drying temperatures vary based on the amount of food, its moisture content, and even the outside humidity. Temperatures range from about 95 F for herbs to 155 F for jerky. While different foods with similar drying times can be dried together, be mindful of pungent smells, such as mint or garlic, that might affect the others. When loading trays, avoid overlapping pieces to maximize air circulation and ensure even drying. Large items should be flipped halfway through to ensure even drying. Determining when food is dry requires some experience and intuition. Vegetables are dry when they become leathery or brittle, and fruit is done when you can’t squeeze moisture from it. When in doubt, add an extra 30 min. From a safety standpoint, it’s better to over-dry than under-dry. Store dehydrated food in a cool, dark, dry place. When properly stored away from moisture, dehydrated food can last several months or longer. Fruit can be kept for a full year, while vegetables should be consumed within 6 mos. For long-term storage, consider vacuum-sealing or freezing the dehydrated food. Eat the dried produce as portable snacks or add it to soups, stews and casseroles. Campers and backpackers especially appreciate the weight-to-calorie ratio of dehydrated foods.  Note that dehydration affects certain nutrients, namely vitamins A and C, which are destroyed by heat and air. A sulfite treatment may prevent some of this loss, but it can also destroy thiamin. Likewise, drying won’t improve food quality. Start with the freshest produce you can source to optimize the flavor and nutritional value of the final product. Tempting as it may be, don’t attempt to salvage any dried food showing signs of mold. Not only can dehydrating food save money on produce you don’t get around to eating, but it also offers a healthier alternative to store-bought snacks that contain added sugars and preservatives. The devices take up minimal counter space and use very little electricity, making them an ideal tool for experimentation for anyone looking to improve their self-sufficiency.

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