Drying fruit and vegetables

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Drying is the oldest method of preservation. Apples, dessert pears, grapes, sweet plums, peas, beans, onions, leeks and mushrooms are all suited to it. They can be dried in the oven, a warm cupboard or a rack over the stove, in a constant gentle heat with a current of air to carry away moisture (this is best obtained by leaving a cupboard or oven door slightly open). Fruit and vegetables should be spread on oven racks or wire cake trays spread with muslin; this should be scalded before use, or it may scorch during drying. The ideal heat for drying is between 120°F-150°F, 60°C-75°C, as the fruit or vegetables should be dried, not cooked or scorched.