Sun drying process
is very slow, because it uses the heat from the sun and the natural
movement
of the air, and requires a good deal of care. Keep in mind that natural
heat is less dependable
and much slower than controlled drying in an oven or food dryer.
The food
must be protected from insects and covered at night. Sun drying is not
as sanitary as other methods of drying. Don't sun dry food if the
climate
is humid or you live in an area where the air is not clean or if you
live
near a busy road.
Place prepared pieces of food on screens, drying racks
(or natural dryer) and then cover them with a layer of cheesecloth or
netting
to keep off dust and insects.
Two stainless steel screens are the best
for drying food, one acts as a shelf and the other as a protective
cover.
You can use plastic screens or teflon coated screens. Screens or racks
need to be safe for contact with food. Do not use screens made from
copper
because copper destroys vitamin C and increases oxidation. Avoid
screens
made from aluminum because they tends to corrode and discolor. Place
the
screens, racks or natural dryer in direct sunlight on a high surface
away
from animals and dust. It is good idea to place racks over a sheet of
aluminum
or tin because the reflection of the sun on the metal increases the
drying
temperature.
When food is almost dry, put it in an airy, shady place to
prevent scorching during the final stage of drying. The length of time
to sun dry foods depends on the type of food and the atmospheric
conditions.
Fruits take 4 to 7 days to dry in the sun.
Note: Cover
trays or dryer during the night because dew and sudden temperature
change
put moisture back into the food and lengthen the drying time. If the
temperature
in your area drops more than 20 degrees F during the night time bring
the
dryer indoors at night.
