TIPical Mary Ellen host Mary Ellen Pinkham explains how to achieve this process.
- In order to dry your own fruits and vegetable, you will need to cut them into very thin slices--about 1/8 inch thick. They will also dry faster if you peel them.
- In order to make sure that fruit doesn't come out brown, with the potential to mold, you must take a preservation step. There are many different ways you can do this, but the easiest way to do this is the "fruit-juice dip." To do this, take the fruit slices that are already in the bowl and pour fruit juice over them--enough to cover the fruit. Good juices to use are orange, pineapple, cranberry, grapefruit and lemon, but keep in mind that the juice will add color and flavor the fruit a little.
- Now you are ready to place the slices on the drying trays, screens or cooling racks. To make drying screens, use old picture frames with metal screen stapled on the back.
- Spray the trays with nonstick vegetable spray. Fruits contain lots of sugar and can be very sticky. This will help you get the fruit off of the trays when you are done.
- Another good way to help with the stickiness is to flip the pieces after they have been drying for one or two hours.
- Put the trays into the oven on warm. Most items take approximately 10 to 15 hours to fully dry out. Therefore, you want to make sure that you are drying enough produce to make it worth your while.
- You can even place a meat thermometer in the oven on the tray to make sure the temperature of the oven stays somewhat constant at 140 degrees.
- Let dried fruit soak in a little brandy or liqueur to be used in breads, cakes or cookies.
- Don't be afraid to try different types of fruit for drying. Some tasty ones are mango, watermelon and cranberries.
- If you enjoy camping, dry some vegetables so you don't have to spend all your money on dehydrated soups. Just make your own.
