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steam. In water blanching, the vegetables or fruits are placed directly in the boiling water. Blanching shortens the drying and rehydration time, sets color, retards enzyme action and kills many spoilage microorganisms.
Dipping is a pretreatment used to prevent fruits such as apples, bananas, peaches and pears from oxidizing. Oxidation is the process that causes fruits to turn brown and lose some Vitamin A and C when exposed to the oxygen in air. Common antioxidants are lemon or lime juice, ascorbic acid and commercial products containing a blend of ascorbic and citric acid.
Lemon or Lime Juice — the most natural pre-dip. Use 1 cup juice to 1 quart water. Soak fruit no longer than 10 minutes; drain before drying.
Ascorbic Acid — also known as Vitamin C, available in drug stores. Dissolve 1 tablespoon ascorbic acid to each quart water.
Hold fruit in solution no longer than 1 hour; drain before drying.
Commercial Antioxidants — available in supermarkets. Use according to package instructions.
Equipment Needed
Other than an electric dehydrator, most equipment needed for drying food is found in the kitchen. The list
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