Drying fruits and vegetables has distinct advantages over canning, freezing or other preserving methods that require extreme temperatures. Dried foods require little if any energy to store compared to frozen items that require refrigeration and canned items requiring cooking and container boiling.
Dried fruits and vegetables weigh less and take up less shelf space than canned. They retain most vitamins and minerals better than canning or freezing. They don’t lose fiber. And they don’t lose flavor. They concentrate it.
Some produce not normally preserved by canning and or freezing — think banana — is particularly suited to drying. Drying heirloom tomatoes and other produce from your garden gives you dried delights that you won’t find in grocery stores. Another plus: dried fruits and vegetables, if processed correctly, will keep longer than those canned or frozen.
Best, the foods you dry yourself are much less expensive than the ones you buy in stores. Another plus: unlike the store-bought dried fruits and vegetables you know how the they were processed and what additives were (or weren’t) added.
Modern food dehydrators have made home fruit and vegetable drying relatively quick and convenient. But long-practiced methods of outdoor drying, brought up to date with modern technology, are effective and energy saving. Oven drying, though not as efficient, is still popular for infrequent, small batches.
Preparing foods for drying — preventing discoloration of fruits and blanching vegetables — is a necessary step no matter what drying technique you use. Proper storage extends the life of dried fruits and vegetables far beyond those frozen or canned. Here’s what you need to know to get started drying garden produce at home. Fruit Drying Machine Supplier - Guanfeng offer more helpful articles and technical papers, please visit https://www.gf-machine.com/solution/freeze-drying-solution/