Fruits cut into a wide range of sizes should be allowed to "sweat" or
condition for a week after drying to equalize the moisture among the
pieces before placing in long term storage. To condition, place fruit in
a non-aluminum, non-plastic container and put in a dry, well-ventilated
and protected area. Stir the food gently each day.
Dehydrated foods are free of insect infestation when removed from the
dehydrator or oven. However, sun-dried foods can be contaminated and
should be treated before storage. Insects or their eggs can be killed by
heating dried food at 150° F for 30 minutes in the oven. An alternative
is to package the food and place it in the home freezer for 48 hours.
Dried foods should be thoroughly cooled before packaging. Package in
small amounts so that food can be used soon after containers have been
opened.
Pack food as tightly as possible without crushing into clean, dry,
insect-proof containers. Glass jars or moisture-vapor proof freezer
cartons or bags (heavy gage plastic type) make good containers. Metal
cans with fitted lids can be used if the dried food is first placed in a
plastic bag.
Label packaged foods with the packaging date and the type of food.
Store containers of dried foods in a cool, dry, dark place. Check food
occasionally to insure that it has not reabsorbed moisture. If there is
any sign of spoilage (off-color or mold growth), discard the food. Food
affected by moisture, but not moldly, should be used immediately or
re-heated and repackaged.
All dried foods deteriorate to some extent during storage, losing
vitamins, flavor, color, and aroma. However, low storage temperatures
prolong storage life, and dried foods may be frozen for long term
storage.
Dried foods can be reconstituted by soaking, cooking, or a combination
of both, and will resemble their fresh counterparts after
reconstitution. However, dried foods are unique and should not be
expected to resemble a fresh product in every respect.
Drying does not render the food free of bacteria, yeasts, and molds.
Thus, spoilage could occur if soaking is prolonged at room temperature.
Refrigerate if soaking for longer than 1 to 2 hours.
To conserve nutritive value, use the liquid remaining after soaking and
cooking as part of the water needed in recipes.
One cup of dried vegetables reconstitutes to about 2 cups. To replace
the moisture removed from most vegetables, barely cover them with cold
water and soak 20 minutes to 2 hours. Cover greens with boiling water.
To cook, bring vegetables to a boil and simmer until done.
One cup of dried fruit reconstitutes to about 1½ cups. Add water just to
cover the fruit; more can be added later if needed. One to eight hours
are required to reconstitute most fruits, depending on fruit type, size
of pieces, and water temperature. (Hot water takes less time).
Over-soaking will produce a loss of flavor. To cook reconstituted fruit,
cover and simmer in the soak water.
Dried or reconstituted fruits and vegetables can be used in a variety of
ways.
Use dried fruit for snacks at home, on the trail, or on the ski slopes.
Use pieces in cookies or confections.
Serve reconstituted fruit as compotes or as sauces. It can also be
incorporated into favorite recipes for breads, gelatin salads, omelets,
pies, stuffing, milkshakes, homemade ice cream and cooked cereals.
Add dried vegetables to soups and stews or vegetable dishes. Use as dry
snacks or dip chips.
Include reconstituted vegetables in favorite recipes for meat pies and
other main dishes, as well as gelatin and vegetable salads.
Powdered vegetables in the dried form make a tasty addition to broths,
raw soups, and dressings.
Some vitamin breakdown occurs during drying and storage of dried fruits
and vegetables. Ascorbic acid (Vitamin C) is the vitamin most likely to
be lost.
Nutritive losses can be kept to a minimum by:
--Blanching the correct length of time
--Packaging dried foods properly and storing containers in a cool,
dry, dark place
--Checking dried foods periodically during storage to insure that
moisture has not been reabsorbed
--Eating dried foods as soon as possible
--Using liquid remaining after reconstitution in recipes