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HOW TO DRY VEGETABLES AND FRUITS FOR THE WINTER?

It's nice in cold weather to remember the sunny-tasty summer, bright and varied.

I like to dry vegetables and fruits: they retain their color, taste and help reduce the cooking time - you just need to follow a few important rules.

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DRY VEGETABLES

I dry any vegetables, even cabbage; but I especially like different sets, borscht or soup. Rinse the products well, peel, cut arbitrarily or simply grate on a coarse grater. It is not necessary to grind, otherwise, when dried, everything will turn into flour. Arrange on pallets, put in a dryer or oven at a temperature not exceeding 50 ° C.

Everything dries quickly, no more than 5 hours. Allow to cool, arrange in dry jars or zip bags. Store at room temperature.

Before cooking, throw the required amount into a bowl of water, then squeeze and add to the dish. Vegetables retain all their qualities: the aroma is especially good.

It's important

The low drying temperature preserves the color and aroma of the fruit.

DRY FRUITS

Fruits are not dried, but rather dried. Any will do. My family loves dried cherries, plums and apricots. Before drying, they must first be prepared.

First you need to make syrup from 1 kg of sugar and 1 liter of water. Remove pits from fruit, pour over hot syrup and let cool. They will give up most of the juice, and drying will be faster. In addition, the syrup will give a pleasant taste and color to the fruits themselves. Strain the liquid, let it drain, decompose the fruits and dry for a long time at a temperature not exceeding 45 ° C. The low temperature preserves the color and aroma of the fruit.

After drying, put the product in dry jars. You can pre-roll everything in powdered sugar (quite a bit, for better storage). You can cook dumplings from dried cherries - it turns out very tasty and juicy; plums and apricots are added to sweet pilaf.

Reference by topic: DIY trays for drying apples and revision of a store dryer