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Practical
Food to Dry
Many kinds of fresh
fruits, vegetables and herbs can be dried. Eggs, fish, poultry, and
meat
(except beef jerky) are not recommended for home drying.
Fruits like ripe
apples, cherries, berries, peaches, apricots, and pears are very
practical
to dry.
Vegetables that are
practical to dry include: peas, green beans, corn, peppers, zucchini,
onions,
and okra. Combinations of vegetables can be dried at the same time.
Vegetables
with a strong odor should not be dried at the same time as other
vegetables
because those with a mild flavor may absorb the strong odor. Remember
that
vegetables have different drying times, so some will be dry before
others.
Mature beans, peas,
and soybeans may be fully or partly dried on the vine.
Soup vegetables should
always be dried separately. Then you can combine them in different ways
so that you will have a vast variety of gourmet soups at your
fingertips.
Just let your imagination be your guide.
Asparagus and
broccoli
are better frozen than dried because freezing helps preserve their
fresh
flavor and texture.
Note: It is
a waste of time and energy to dry vegetables such as carrots, turnips,
parsnips rutabagas, and potatoes, because they are better stored
fresh than dried. They can be kept for several months in a cool, dry
basement
or cellar.
Fresh herbs of all
types are suitable for drying. The parts of the plant to dry vary, but
leaves, seeds, or blossoms usually give the best results. Herbs should
always be dried separately. You can combine them in different ways so
that
you will have a vast variety of your own blends.
Salad seasoning ingredients
should be dried separately, then mixed and stored together for
delightful
blends.
Lean meats such as
beef can be dried for jerky.
Certain foods are
not suitable for drying because of their high moisture content.
Lettuce,
melons, and cucumbers are a few foods that do not dry well.
Foods
You Should not Dry at Home
It is not recommended
to dry at home eggs, fish, poultry, and meat (except beef jerky)
because
of Salmonella and Staphylococcus bacteria, which thrive on these foods.
Salmonella and Staphylococcus bacteria can survive and grow at low
temperatures
used to dry meat and dairy products. These bacteria grow very rapidly
in
meat and poultry products because all the nutrient needs of these
pathogenic
or disease producing bacteria are supplied by meats, eggs, and dairy
products.
The growth of the
pathogenic bacteria will stop when 60 percent ERH is reached, but when
water is added to the product, the bacteria will grow again. The
poisonous
toxin produced by Staphylococcus is not destroyed by cooking the
food.
Salmonella and Staphylococcus
have caused food poisoning outbreaks in home dried foods.
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Did You Know?
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Certain
foods inhibit, alleviate or reduce symptoms of common health problems.
For example, a fundamental factor to managing diabetes is diet. To
lower your sugar levels, it is suggested that you eat: regular meals
and snacks; a balance of starches, protein and fats; and low-fat,
high-fibre foods.
For arthritis, anti-inflammatory foods may help ease the pain of stiff
joints, so eat plenty of fatty fish, salmon, sardines, foods high in
vitamin C, fresh green and yellow vegetables, nuts and whole grains,
high fibre and low-calorie foods to help control weight.
To reduce inflammation, cut down on foods containing animal fats.
To counter the effects of high blood pressure: eat plenty of fresh
vegetables, fresh and dried fruits, legumes and dairy products for
potassium.
Cut down on: canned and
processed foods, added salt and fatty foods.
Bananas are an excellent dietary source of potassium. They are also
sodium free, so you can make them part of your diet to reduce risk of
high blood pressure.
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