Drying technology for vegetables, fruits

[Admin]

Admin, Tanya wondering, what is the best way to dry frozen cranberries?
Pour in syrup or dry directly? What do you recommend?

As for me: first, I would drain the juice through a sieve = colander (defrost directly in a colander) and put it to dry without liquid.
This will start the drying process faster.
And you should pay attention to the fact that the cranberry has a very dense shell, which will not allow air to penetrate quickly into the inside of the berry. Therefore, it is possible to pierce the berries a little with a comb, several pricks per berry - but this will help.

Well, it's a matter of taste, it's just that at one time they dried up everything (when the stores were empty) I still can't stand the smell of dried carrots and beets, or maybe we just dried it in the oven for this reason.

[Admin]

Admin, I'll try! The only thing is she is so sour that it's just horror ...

I have lingonberries and cranberries all winter in the refrigerator, in a jar, just in a jar - without any additives
And there is a jar of lingonberries, which has been in the refrigerator for a couple of years.

[Admin]

Admin, it's just that I have a bag of about 6 kg in the freezer of cranberries from the year before last.
when we moved from the north, we collected a lot and this is the remainder ... there is probably no point in storing further in the freezer ...

1 kg cook jam, and add it according to Art. l. when stewing meat, into bread, and so on ...
Leave 1 kg in the freezer - "let it be", add to cabbage, salad, jelly and so on
Put the rest on marshmallow, it takes up little space in the refrigerator, but eat it with pleasure.

And with dried cranberries you can get "fick to you", dry for a long time, but the result is not enough.

[Admin]

Admin, that's to the point!
Eating dried is not very applicable. that's why I keep it in the freezer.
Is meat jam cooked with sugar?

, but why dry carrots and beets when they are fresh all year round and taste better than dried ones.

I, even when the season of vegetables, use dried carrots and parsley in soups / broths. I like pilaf with dried carrots.
Dried vegetables have a more intense aroma.
Yes, and my vegetables are grown in my garden, watered with rain. Your relatives
And I cannot keep them fresh until the next harvest.

Admin is right, you can make marshmallows and marshmallows here are recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223773.0

Is meat jam cooked with sugar?

Jam "Lingonberry" (Admin)

How do you handle the grinding of the finished dryer? I do not need large pieces of vegetables, I need small pieces of tomatoes and peppers - such as are sold on the market,

Hurray, I solved my problem myself.
I got the following mix of tomatoes and peppers, as I planned:


To grind vegetables without breaking the grinder, they must be very_very_ very well dried.

I advise you not to neglect ground dried vegetables, in a chopped form it becomes spice, and even one tablespoon is enough to get an excellent taste of borscht or stew. Such vegetables do not need to be pre-soaked or boiled; they will quickly reach in a frying pan along with tomato and onion.

I also want to add dried onions and leeks to the resulting mass.
(However, what a stench is on the balcony from drying onions).

Girls, did anyone dry white cabbage? Please share, is it worth it?

And I have a question. I have been drying for the whole summer, and I faced such a problem only today. When dried, all the vegetables suddenly changed color: the beets became earthy, the peppers also turned black in places. Only the bow remained white.
Why did it happen? Have I set the temperature too high? Display - 49˚, dried all night.

And I have a question. When dried, all the vegetables suddenly changed color: the beets became earthy, the peppers also turned black in places. Only the bow remained white.
Why did it happen? Have I set the temperature too high? Display - 49˚, dried all night.

Last night I dried peppers and carrots at 70 degrees. The original colors are preserved. I will take a picture and try to insert a photo. Never did it

I believe you even without photos

I do not understand why everything darkened for me at a relatively low drying temperature.

I do not understand why everything darkened for me at a relatively low drying temperature.

It is not just the dryer that needs to be considered.
Now it's cold outside, which can lower the temperature in the dryer, in the sense that the dryer itself needs more heat for its own heating, fan operation, and maintaining the set temperature inside.
It is possible that the vegetables were raw when they were laid, and gave their dampness. And the low temperature in the dryer did not cope with drying.

If the dryer was in a warm room, the temperature high 70 * C could simply "burn" the vegetables, they burned out, turned black.

I always follow the drying process, while the dryer is running, I look into it, and after the drying and condition of the vegetables I adjust the T * C. And at night I always put only 45 * C, so as not to be afraid of something unpleasant.

But, these are my thoughts out loud ...

It is possible that the vegetables were raw when they were laid, and gave their dampness. And the low temperature in the dryer did not cope with drying.

Yes, the high humidity of vegetables and the low temperature in the room explains a lot.
Vegetables were dried for the first time on parchment, but it remained wet for a long time. So it is possible that they did not burn out for me, but pererereli and turned into silage

Today I am already dry without paper, I'll see what happens.

The vegetables were dried for the first time on parchment,

I did not get that? Why dry vegetables on parchment? Indeed, for this, the grate is designed so that the air circulation is good, and the moisture leaves faster - this is the whole principle of drying, it is faster to remove moisture

The paper was under the beets so that small pieces would not fall down. And under the onion - so that the net is not saturated with the onion spirit

I dry fine drying on nets, and does not fall through and dries normally, air penetrates

Good evening Admin. Your advice is very much needed. The fact is that I cooked candied fruits from pamela crusts, I have already sprinkled them with sugar. It's time to dry. And here's my question - can I dry them in Izidrochka, if so, at what temperature? Hours 5-6 for medium is enough.? I want to put on the night / we already have evening /, there is a shutdown timer. I really hope for your advice.

[Galina]

Galina, 40-50 * C will be enough. As long as it takes. I never know the exact time, only in fact I am guided

I put it on medium for 4 hours. And if you need it, I'll turn it on in the morning ... Something like this. Thank you.

Tanya, here's a question you have in the article on the technology of drying fruits and vegetables at the end it is written that when drying they lose all vitamins, and then what is the benefit and role of drying, but when freezing vitamins remain? Is there only one benefit in reducing product volume?

It depends on what and how we will dry And I did not write the article

And just in general, a lot of vitamins remain in the drying, only juice-liquid-water evaporates, but everything else remains. The taste of drying indicates this, it does not disappear.
Everything is useful if the product is in demand and you want to eat it.
And drying is just a way to preserve a product, or to prepare it (like meat or sausage for example)

[SLAVAS]

What then is the benefit and role of drying, and when frozen, vitamins remain? Is there only one benefit in reducing product volume?

SLAVAS, Vyacheslav, in dried fruits and vegetables, micro and macro elements remain almost unchanged.And also - ballast substances (fiber), useful for the digestive tract.
And for me, with proper drying, flavoring substances seem to be concentrated in dried products. For example, I like some fruits more dry than fresh. For example, some varieties of sweet and sour apples (the same Antonovka) become sweeter when dry than when fresh. The stomach does not accept fresh Antonovka, but it reacts perfectly to the dried one. Pears become straight honey. And dried mushrooms are more aromatic for me than fresh ones.

[SLAVAS]

SLAVAS, Vyacheslav, in dried fruits and vegetables, micro and macro elements remain almost unchanged. And also - ballast substances (fiber), useful for the digestive tract.
And for me, with proper drying, flavoring substances seem to be concentrated in dried products. For example, I like some fruits more dry than fresh. For example, some varieties of sweet and sour apples (the same Antonovka) become sweeter when dry than fresh. The stomach does not accept fresh Antonovka, but it reacts perfectly to the dried one. Pears become straight honey. And dried mushrooms are more aromatic for me than fresh ones.

Zoya, thank you very much.

It depends on what and how we will dry And I did not write the article

And just in general, a lot of vitamins remain in the drying, only juice-liquid-water evaporates, but everything else remains. The taste of drying indicates this, it does not disappear.
Everything is useful if the product is in demand and you want to eat it.
And drying is just a way to preserve the product, or to prepare it (like meat or sausage for example)

Thank you, Tanya, yesterday they put a marshmallow purely from apples without a banana, the same time and temperature, but it turned out to be not solid, but like torn patterns, for whatever reason.

Tatiana, Admin, good afternoon! Please tell me, I dry the marshmallow, roll it up ... and when it stands for 1-2 days not in the refrigerator it starts to get wet ((((berry marshmallow - black currant with kiwi, red currant with raspberry, raspberry / banana ... ..

am I not drying it? or pour it in a thick layer?

am I not drying it? or pour it in a thick layer?

The pastila should be a thin layer in the finished form, and slightly stick to your hands. As a rule, I sprinkle the finished marshmallow with powdered sugar, it will take on a bit of moisture, and the marshmallow will not stick.

Look at the finished products from our girls, you can understand a lot in the pictures, and talk to the girls - they will always help

PASTE
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=431513.0

Girls, can you advise how to dry green onions? The husband brought from the village a huge armful of family onions right with the bulbs. I washed it, dried it, cut off the onions, and then I don't know what to do with it. I have a Veterok-2 vegetable dryer, I bought it quite recently and there is no experience in using it for its intended purpose. Now dill is being dried in it. How to dry it is necessary to dry the green onion. How to cut it, and how much temperature should I set? I would be glad if you respond and give advice!

both dry dill and onions = 50 degrees = normal
cut with scissors or put it like that, then rub it with your hands or in a grinder - the powder is convenient

How to cut it

I cut it as for cooking, dried it in Isidri), first held it for a couple of hours at the maximum temperature, then turned it to a minimum and dried it until it was victorious, the onion turned out excellent !!!

[Irina]

Irina, InnaGirls, thank you so much for your response! I will use your advice and dry the onions as recommended. I drove onions for 40 * for about 3 hours, but something doesn't dry out very much. Now I put it on the maximum temperature, I will hold it for 2-3 hours and again put it on 50 * to dry. She cut with scissors 5-7 cm long.

Good day. After reading the topics, I had a cognitive dissonance. I can't understand-purchased dried fruits-are they dried or are they dried ??? No, I can tell "normal" dates from dates in syrup. But dates are not an indicator - they are sweet in themselves.But prunes with seeds are sold - it is soft, but not wet, plastic, the skin is whole, while it is not sweet, that is, it is sweet, but like a plum, there is even a plum sourness. But you can't get that in a household dryer ???

[Dina]

I can't understand-purchased dried fruits-are they dried or are they dried?

Dina, berries-fruits not home-dried differ in production technology - they are soaked in different solutions - and so that there is gloss, and so that the fly does not sit down, and so that a little sweeter, and so that it does not rot

it's like ours, homemade sausage-ham and store-bought, like all other ready-to-sell products

Added on Tuesday 19 Jul 2016 01:48 PM

if you don't dry it yourself, then it's better to buy not the most beautiful dried fruits from the Uzbeks, although they must be thoroughly washed, dried in the sun and breeze

[Irina]

Irina, I understand it all. But there are on sale, for example, raisins with stalks or prunes with pits and stalks - NOT oily. Well, let them be sprinkled with something on top, but since they were not cut (I'm talking about plums), then they were not cooked in syrup? Are they just dried? Or?
There are a lot of topics on the forum specifically on drying, but, to be honest, I don't see the point in drying, why add extra sugar, well, perhaps to the cherries. And I always thought that dried fruits that look like dried (dried apricots are brownish, not yellow) are dried and are. I thought that at home it would be possible to dry the same plum (my yellow plum, when ripe, becomes almost transparent, while it is not watery, rather dense), but now I don't know what to think ... It turns out that if it ( plum) dry, then it will not be such that it can be chewed without soaking?

[D. Zh.]

D. Zh., Dinaif you have a powerful dryer, time and desire, of course you can dry anything! And a sugar-free plum to keep it relatively soft. The point is how you will store this plum later. If in a bag (possibly vacuum) in the freezer, then everything is ok, and it will lie with you for a long time. If it's just in a jar in a closet, it will get moldy. Since, on the one hand, it does not have enough of its own juice for canning (it is for this that sugar / salt / vinegar / seasonings are added when drying!), And on the other hand, it will not be dry enough - hence the mold.
As far as I understand, the algorithms are different for ripe apricots and super-sweet fruits, but I don't know about them, it's better to ask girls from Ukraine ...

I confirm that the plum becomes moldy if it is not dried to a solid state
... And experience, son of difficult mistakes,
And a genius, a friend of paradoxes ...

That's just how I dried bananas, there was not enough time for complete drying, I tried them and I liked them so dried more, I think how to save, but I also doubted that they would deteriorate without freezing. Who did how?

And I made bananas. Once they were well stored, and the second time in the center of the jar, white mold started up. And I don't know if it was damp than usual in the apartment, or didn't dry enough. All by sight

Dry bananas with chips, 0.5 cm slices.The dries are great, they are stored for a long time

[Tatyana]

Tatyana, are the chips already dry?

Well, this is for what purposes to dry. If you keep them in good quality in the winter, then chips. This is how I make assorted fruit and berry

Drying "Fruit and berry bouquet", natural whole fiber, herculean porridge "like from a bag", fruit drink (Admin)

If you immediately eat something tasty, then the whole thing.

Recipes here CONTENTS OF THE SECTION "RECIPES FOR ELECTRIC DRYER"

Girls, thanks, everything cleared up. I will dry everything "to death" - if only it would be stored, and then I will still use it mainly in the form of compotes or add it to porridge.
By the way, I remembered, purchased dried fruits in my refrigerator became moldy (I bought 500 grams, I ate half of it quickly, and then I didn't want something more and they deteriorated).
So it is better to dry it so as not to spoil and cook the compote. Of course, this is not the same taste from compote, but it will do in winter.
I tried to dry the cherries (the preparatory stage, they promised to bring the dryer today, the cherries drain after the syrup), I was tortured. In June-August I always have rush jobs at work, there is sorely lack of time. Children also require supervision (as well as cooking / washing / ironing / cleaning). Only the option is suitable for me - they collected, washed, dried after washing, cut if necessary and thrown into the dryer.

I also want to dry bananas in winter, but until they are soft. With bananas, it often happens that children ask (my husband and I are indifferent to bananas) - buy, and they either eat one at a time or even say, but we do not want. And here they lie, lie ... Sometimes I force myself to eat, but ... I do not like them. But dried (purchased) bananas, oddly enough, I like. So if anything, I will dispose of it. And then maybe the children will like jerky more.

In general, I hope that the dryer will meet my expectations.

Dry bananas with chips

Nah, these are not the same "eggs"

Why? I dry bananas with chips, delicious. Out of curiosity, I dried one whole banana with them, I did not notice the difference in taste. But my chips are not completely dry, but as dried, they don't dry completely dry for some reason, maybe the bananas are like that, or maybe I'm doing something wrong.

Nah, these are not the same "eggs"

For my taste, ordinary bananas after medium drying are also not very good. Better to dry until crisp and chew on chips.

But dried (purchased) bananas, oddly enough, I like.

If you dry / wither, keeping in mind those that are sold in small packs (withered whole), then such dried bananas will never come out of our healthy feed bananas! Since completely different bananas are taken for drying - small, sugar ones.

like dried, do not dry completely dry for some reason, maybe bananas are

That's it! The degree of softness depends on the amount of sugar in the fruit itself - bananas are already sweet by themselves, there is not much liquid in them, it evaporates, the sugar remains.

The degree of softness and plasticity of the fruit when dried / dried