Eight Drying Rules

[Eight golden rules]

Eight golden rules

1. All fruits to be dried must be ripe, clean and of good quality. Overripe, wormy or stained fruits are not suitable for drying.

2. Seed nests (for example, apples), seeds and stalks are previously removed;
- apples are peeled.
- pears can be dried with the peel and even with the core;
- mushrooms are hastily cleaned when they are picked.
Peeled and prepared fruits should be placed in a heated dryer as soon as possible, until they darken and take on an unpleasant appearance.

3. Pre-blanching or quick boiling of fruits and vegetables facilitates both drying and further processing of dried fruits in the kitchen.

4. For drying, the fruits are laid out only in one layer - near, and not on top of each other.

5. You can dry only with dry, warm, well-circulating air.

6. Fast drying at proper temperature prevents nutrient loss and mold formation.

7. The drying process is considered complete if, when squeezed, the fruits do not emit a drop of juice.
Mushrooms should "rustle", vegetables should be leathery, and greens should crumble.

8. Finished dry products are stored in a dark place in tightly closed glass jars or in a dry place in brown paper bags. The air temperature in storage areas should not exceed 15 ° С.

These basic rules are a prerequisite for high quality.