Drying fruits and vegetables requires removing the water content. As bacteria needs water to survive, the drying process ensures that food doesn’t go bad over time. However, unlike other preservation methods, drying completely changes both the texture and taste of the food. Once food has been successfully dried, it can be stored in ambient conditions.
The simplest way to dry summer fruits and vegetables for the winter is to use a dedicated dehydrator. Simply load the machine with your food, and select the appropriate setting. Most modern dehydrators have a range of settings for different sizes and textures. If your fruits or vegetables still feel sticky or spongy once the drying process is complete, they aren’t ready – and require further drying. Food generally needs to be 95% dehydrated before it can be stored safely.
If you don’t want to buy a dehydrator, you can dry fruits and vegetables using your existing oven – but the results can be a little hit or miss. Thinly slice your fruit or vegetable, and soak in a solution of lemon juice and water in equal parts. After 10 minutes, line a baking tray with parchment paper, and place the slices onto it. Put the tray in a preheated oven at a temperature of between 130 – 160 degrees. If you’re drying citrus fruit, the temperature should be at the lower end of this scale. Rotate the baking tray every hour, and continue cooking until the slices are pliable and have a leathery texture.