Instruction
1
For drying pick slightly unripe fruit. The berries get ripe, but firm, they can be dry as bones, and without them. Dried fruits and berries as possible in the sun and in the oven. From the berries, dried currants, strawberries, strawberries, blackberries, blueberries, raspberries, blackberries, viburnum, cranberry and rose hips. Fruit - grapes, apples, pears, peaches, apricots, plums, cherries, figs.
2
Pay particular taking pictures temperature, for each kind of fruit. From temperature depends on the quality of the final product. First, the fruits need podvyalit (45-50 degrees C), then evaporate them from the main mass of water (approximately 70 degrees), and then to bring the humidity to 20-25% and sterilized (about 80 degrees).
3
If you are going to dry fruit in the sun, then pre-soak them for 3-4 hours in the shade. Do not expose the fruit to direct sunlight, place them in a well ventilated place. In this way the fruit will dry in a few weeks. Fruits can not only spread out on the grates or horizontal surfaces, they can also be strung on thread and hang.
4
If you are drying vegetables in the oven or drying Cabinet, open the door frequently or keep it ajar to lower the humidity level inside. Watch out for temperature control.
5
Small fruit dry whole (for example, if you are doing raisins or dried apricots), a major clean from the bones and cut into slices or rings. Fruits with a large bone in the middle cut in half.
Note
Keep dried fruits are best in a fabric or gauze bag suspended in a dry, well-ventilated area. If this premise is not, then fold the dried fruits in jars with a tight screw-on lids so they don't absorb moisture and odors.
Useful advice
Use dried fruit instead of sweets, they are sweet and delicious, but not harm the teeth and is more nutritious.
Add dried fruit to baked goods.
To avoid loss of color and bright fruit, before drying, soak them for half an hour in a weak solution of ascorbic acid. At the same time it will enrich them with vitamin C.
Add dried fruit to baked goods.
To avoid loss of color and bright fruit, before drying, soak them for half an hour in a weak solution of ascorbic acid. At the same time it will enrich them with vitamin C.
