Drying is an excellent
way to preserve foods and it is one of the oldest methods of food
for later use. It is simple, easy to learn, safe, and requires only
equipment. It is not difficult, but it does take time and a lot of
With the renewed interest in gardening and natural foods, drying foods
at home is becoming popular again. Many kinds of fresh vegetables,
fruits, herbs, meat, and fish can be dried.
Drying method of
food preservation removes the moisture from the food so that bacteria,
yeasts and molds cannot grow and spoil the food. Because the moisture
removed, the food becomes smaller and lighter in weight, take up little
space (they take much less storage space than canned or frozen foods)
do not require refrigeration. Because of that dried products provide
and healthy, nutritious snacks and are ideal for easy storage,
camping and backpacking.
Dried foods can very easy add variety to our
but it is important to know that the quality of the flavor of dried
and vegetables will be different from their fresh, canned or frozen
Dried product can be no better than that of the raw material from which
it is made.
|Did You Know?
|Fruit preserved by jellying is
known as jelly, marmalade, or fruit preserves. In this case, the
jellying agent is usually pectin, either added during cooking or
arising naturally from the fruit. Most preserved fruit is also sugared
in jars. Heating, packaging and acid and sugar provide the preservation.
to the most dietary guidelines, nutrient needs should be met primarily
through consuming foods. Foods
provide an array of nutrients and other compounds that may have
beneficial effects on health. In certain cases, fortified foods and
dietary supplements may be useful sources of one or more nutrients that
otherwise might be consumed in less than recommended amounts. However,
dietary supplements, while recommended in some cases, cannot replace a
or curing draws moisture from the meat through a process of osmosis.
Meat is cured with salt or sugar, or a combination of the two. Nitrates
and nitrites are also often used to cure meat and contribute the
characteristic pink color, as well as inhibition of Clostridium