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Homemakers who plan to preserve food this summer should remember freezing and canning are not their only options. Food also can be dried. One of the oldest methods of preserving food, drying has gained popularity. Professionally dried foods are lightweight so backpackers, cyclists and similar sports enthusiasts often find them convenient to carry.
Trim away inedible and damaged portions, cut into halves and strips or slices that will dry readily. A general guide is that pieces should be one-eighth to onefourth inch thick.
Fruits and vegetables contain certain enzymes that are responsible for their ripening. These enzymes cause color and flavor changes, some of which may become more extensive when food surfaces are cut and exposed to air.
The changes continue during drying and storage unless the enzyme activity is stopped. Pretreatment, such as antioxidant coating and-or blanching, will retard or stop enzyme action.
Vegetables usually are blanched — placed into
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