Fruit dehydration, or "drying," is a means of preserving fruit and works even in the absence of refrigeration. Dehydration extends the shelf life of the fruit, and you can do it naturally or through the use of a machine. Dried fruit can provide an excellent alternative when fresh fruit is unavailable, as the fruit retains the vitamin and mineral content through the drying process. Many prefer dried fruit to fresh fruit because of its stronger flavor, convenience and long shelf life.
Dehydration
Dehydration is the act of drying food. It is easy to do and is one of the oldest methods of food preservation. During dehydration, water or moisture is removed from the food product. This can be done naturally or by the use of a dehydration machine. Dehydration creates a smaller and lighter food product, making these foods ideal for such activities as backpacking, hiking and camping.
I recommend: Visit
Virginia Cooperative Extension, a division of Virginia Polytechnic Institute and State University, for an in-depth explanation of the dehydration process.
Freeze-drying
Freeze-drying is becoming an increasingly popular method of preserving some foods. In freeze-drying, food is dehydrated by means of a vacuum process.
I recommend: Visit
Freeze-Dry Foods for an explanation of the freeze-drying process and its benefits.
Sun-drying
Sun-drying is a natural method of dehydrating fruits. The recommended temperature for sun drying is 85°F by noon, with less than 60 percent humidity. Sun-drying should not be done on cloudy or humid days. Foods that undergo the sun-drying method must be pasteurized.
I recommend: The
National Center for Home Food Preservation offers information on sun-drying fruit.
Blanching and dipping
Most foods that are dried undergo some type of pre-treatment, such as blanching or dipping. To blanch foods, you briefly precook the food in boiling water or steam. This procedure stops enzymatic reactions within the food, decreases the drying time and destroys many spoilage organisms. Dipping fruits in an acidic fruit juice or an ascorbic acid solution will prevent them from turning brown.
I recommend: Learn more about blanching and dipping at
KountryLife.com.
Pasteurization
As a health precaution, it is important to pasteurize sun-dried fruits to destroy any insects and their eggs. Heat pasteurization entails placing dried food evenly in shallow trays and heating at 160°F for about 30 minutes. Cold pasteurization entails freezing the food at 0°F for 48 hours.
I recommend: Read about pasteurization at the
Canning Pantry.
Food dehydrator
A food dehydrator is a machine used to dehydrate foods and comes in a variety of shapes and sizes. You can purchase an electric or solar dehydrator. Some people even construct their own.
I recommend: Learn how a food dehydrator works and even how to construct one at
KidsGardening.com.
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