When You Select Foods For Drying, Choose Only The Freshest And Prime Items. Unless Vegetables And Fruits Are Pre-Treated Before Drying There Will Be A Loss Or Change Of Color, Nutrients And Certain Vitamins. Vegetables Can Be Pre-Treated By Blanching, While Fruits Need To Be Pre-Treated With Ascorbic Acid (Vitamin C) Or Sodium Bi-Sulfite'.
Drying Foods Requires Low Humidity and Temperatures of 120º -150º F. Higher Temperatures Cooks The Food From The Outside Causing "Case Hardening
Tips on Food Drying:
-
Coat Trays With A Non Stick Product Such As PAM
-
Don’t Overlay Food, Place In A Single Layer
-
Slice Food In Uniform Sizes And Shapes