Drying Fruits and Veggies

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Fruits & Vegetables

DRYING

A Pacific Northwest Extension Publication

Idaho • Oregon • WashingtonPNW 397

2 n d

E d i t i o n



Contents

Introduction 1Drying Methods 2

Selecting Foods for Drying 4

Preparing Foods for Drying 5

Pretreating Fruits and Vegetables 6

Drying in a Dehydrator 10

Packaging 13

Storage 14

Making Fruit Leathers 15

Drying Guidelines for Fruits 18

Drying Guidelines for Vegetables 20

Enjoying Dried Foods 23

Recipes 24

Questions and Answers 28

The authors—Marilyn A. Swanson, former Extension Food Safety Specialist, School of Family and Consumer Sciences, University of Idaho.Revised by Sandra M. McCurdy, Extension Food Safety Specialist, School of Family and Consumer Sciences, University of Idaho, in collaboration withextension specialists at Oregon State University and Washington StateUniversity.

Cover photo—Dishes prepared from dried fruits and vegetables (top tobottom) are Tangy Golden Fruit Snacks, Dried Vegetable Quick Bread, andTangy Stewed Fruit.



Drying foods yourself allows you to choose thyou can buy or pick fresh from the garden. Homeenjoy dried fruits and vegetables the grocery storesberries make wonderful additions to winter muffiperk up a pot of baked beans. Backpackers let ligh

etable mixes simmer into tempting soups. And thself cost a lot less than the ones you buy.

Microorganisms and enzymes that spoil food Drying works as a preservation method simply by

Introduction



Drying MethodsFoods can be dried in an electric dehydrator, i

dryer, or in a regular oven.

Dehydrator Drying Dehydrator drying produces the best quality d

not surprising that it’s also the most popular dryindrying also gives you greater flexibility than otherdoes not depend on dry, sunny days or take over yelectric dehydrators are available for purchase. A da heat source, a thermostat, and some method of buy a dehydrator, follow the directions that come

Buying a DehydratorBefore you buy a new or used food dehydrathas all these features:

• Instruction manual.• Thermostatically controlled temperature dia

130° and 150°F.(If you plan to dry meat jerky in your dehydmust be capable of maintaining a temperatu

extension educator in your county for instruprepare meat jerky.)

• Fan or blower to distribute warm air evenly.

• Shelves made of stainless steel or food-grade i i f d f )



• Appropriate number of trays for your use. M with 4 to 10 food trays.

• Source of replacement parts.

Sun Drying Sun drying works best when the

temperature is in the 90s, the humidity islow, and air pollution levels are low. A major advantage to sun drying is its low cost. Drying trays, netting to protectagainst bugs, and food to dry are your only investments.

Sun drying makes you dependent onthe weather, however. If it is sunny one day and cloudy the next, you will have to finishdrying by another method. That’s becausespoilage can occur while the drying food

still has enough moisture for microbial growth. Athe food inside on cool nights. Another disadvantin 6 to 8 hours in an electric dehydrator may take

Solar Drying Solar drying is like sun drying, only better. Th

solar box so that, compared with sun drying, dryihigher and drying time is shorter. The shorter dry



Although oven drying produces a safe, generaexpect top quality. Oven-dried food is more brittland less flavorful than food dried in a dehydrator.

of oven drying is its energy cost. Oven drying taklonger than drying in a dehydrator.

Before drying in an oven, test the oven tempethermometer for about 1 hour. Prop open the ove when actually drying fruit. The oven should main

130° to 150°F.If the oven cannot maintain a temperature in

have high-quality dried food. If the oven is too hoto cook instead of dry. If it is too cool, yourfood may not dry fast enough and spoil

instead.

Selecting Foods for

Drying Fruits

If you’re new to drying, start withthe fruits you like best. Think alsoabout how you will use your dried fruits.Peaches or pears in a tangy stewed fruit? Applesor apricots for lunch box snacks? Berries to toss inbatters? Most fruits are easy to dry.



Preparing Foods for D

For suggestions for specific fruits and vegetablguidelines beginning on page 18.

FruitsGently wash all fruits in cold water just before

bacteria, and insects. Thoroughly wash fruits thatpeel off, such as cherries and prunes. Do not soaksoaking can cause nutrient loss and waterlog the fdrying times.

Remove fruit stems and peels. Peels may be le

as apples and peaches, but they may become bittedrying. Core or pit the fruit and cut it into uniforslices. Trim away diseased or soft spots.

Vegetables

Wash vegetables in cold water just before dryicovered with soil, wash them under clean runningdirt from resettling on the food. Do not allow veg water.

Most vegetables should be peeled and trimme

shredded into uniform pieces. Although peeling syoung zucchini and well-washed carrots is optiontend to be tougher when dried. Remove fibrous odamaged areas. You can prepare pieces with a food



Pretreating Fruits and VSee the drying guidelines on pages 18 through

Although you can dry and store many foods wpretreatment generally improves quality, particulamajor reasons for treating foods before drying are

1. Preserve color and flavor

2. Minimize nutrient loss3. Stop decomposition (enzyme action)

4. Ensure more even drying

5. Extend storage life

Pretreatment Methods for Fruits anFruits Vege

Ascorbic acid/citric acid dips SteamSalt solution dip Wate

Syrup blanching

Honey dip

Sulfiting

Pretreating Fruits



Ascorbic Acid/Citric Acid Dips. Ascorbic acidoften used as a pretreatment for fruits. They preveapples, pears, peaches, and apricots from turning

exposed to air. An ascorbic acid dip also increases of the dried fruit. (Ascorbic acid is another name U.S.P. ascorbic acid or food-grade ascorbic acid, wavailable among canning supplies in supermarketsalso be used.

To prepare an ascorbic acid solution, combinebic acid crystals, or three crushed, 500-milligram with 1 quart water. Stir until the ascorbic acid disfruit in the ascorbic acid solution. Stir the fruit toLeave the fruit in the ascorbic acid solution for ab

proximately 1 quart of solution will treat 8 cups oPineapple juice or juice from citrus fruits such

grapefruit can also be used as a pretreatment. Themixture of citric and ascorbic acids. However, citrthan ascorbic acid and is less effective as a pretreat

You can also use a commercial pretreatment sing powders often sold with food preservation supdirections.

Salt Solution Dip. Prepare a solution of 2 to 4per gallon of water. Soak fruit for 2 to 5 minutes,

Syrup Blanching. Prepare fruit for drying. Premade with 1 part sugar and 2 parts water. If desirethe syrup solution to a boil. Add the fruit, simmedrain the fruit. Place the fruit on drying trays and



However some people have severe allergic resppounds. They should not eat or work with dried fsulfur or sulfite compounds.

Sulfuring, a complicated and potentially danno longer recommended.

Sulfiting involves preparing a solution of wateand then soaking the cut fruit in the solution. In sulfur compounds (sulfur dioxide, sodium sulfite,potassium bisulfite, sodium metabisulfite, and pohave been listed by the U.S. Food and Drug Adm“Generally Recognized as Safe” (GRAS). The mosagents for home drying are sodium bisulfite, sodiumetabisulfite. They should be either U.S.P. (food

(pure). They are available at most wine-making sularger supermarkets.

Amount of sulfur to add per quart of water

Sodium bisulfite 1/2 to 1 teaspoon

Sodium sulfite 1 to 2 teaspoons

Sodium metabisulfite 1 to 3 teaspoons

The sulfiting process has two steps:

1. Prepare the sulfiting solution in a large glass

use. Place the cut fruit in the solution. Do nsulfiting solution too long or the fruit will bminutes for sliced fruit and 30 minutes for hexceed the recommended quantities of sulfit

2 Aft lfiti th f it d d i it



Pretreating VegetablesBlanching (heating in boiling water or steam)

method of choice for vegetables. Almost all vegetablanched before drying to destroy the enzymes thdeteriorate. Blanching keeps vegetables from browor developing off flavors. Blanching also cleans anand makes them easier to rehydrate later. Althoug

boiling water or steam for blanching, vegetables loduring boiling.

Steam Blanching. Use a steamer or make a ste with a tight-fitting lid. Place a colander, wire baskkettle. Make sure the food will be above the water

water to the kettle and heat it to boiling. Place thloosely packed food in the steamer, cover the kettboiling.

Water Blanching. Fill a kettle with enough waBring the water to a rolling boil and gradually stir

kettle tightly and boil. You can reuse the water whthe same food, adding more water as necessary. If threplace it with clean water.

Determining Blanching Times. Blanching times vary with altitude (higher altitudes require

longer blanching times), the type and textureof the vegetable, the amount of vegetable,and the thickness of the pieces. Generally,vegetables should feel and taste firm yet

d Th h ld b f ll k d



vegetables lose color, flavor, andnutrients and gives them poortexture after rehydration.

After Blanching. Drainvegetables by pouring themdirectly on the drying trays.If you plan to reuse the water,place a large pan under the

trays. Wipe the bottom of thedrying tray with a clean towel toremove excess water. Draining thevegetables on one tray and then transferring themresults in unnecessary handling. Immediately tran

vegetables into the dehydrator so drying can beginare still warm.

Drying Canned Fruits and Frozen

Using canned fruits is a quick way to preparDrain the syrup, rinse the fruit, and cut it into 1

desired, then dry as usual. Drying times will be fruit because the canned fruit will contain absorcanned fruit resembles candied fruit and can be

Likewise, frozen vegetables can be thawed, dBlanching was taken care of before freezing.



harden so that the interior dries much more slowl140° to 150°F, with the exceptions noted in the d18). After 2 to 3 three hours, lower the dryer tem

140°F. Adequate air flow can reduce drying timesMonitor the drying process. If necessary, rotat

even drying. You may need to stir grated, shredde

Drying TimeMany factors affect drying time, including typ

moisture content of the food pieces, pretreatmentdryer temperature, relative humidity of the air, anmovement in the dryer and in the surroundings. W

work, it’s impossible to give precise drying times.Generally, you can figure on drying times of 6

and 3 to 16 hours for vegetables, which take less tsugar contents. Check the instructions that come and read the general guidelines for drying times fo

on pages 18-22. In the end, you need to decide wVegetables are sufficiently dry when they are b

Leathery vegetables will be pliable and spring backvegetables such as corn and peas will shatter when

Fruits are sufficiently dry when they are pliabl

have no pockets of moisture.Herbs are sufficiently dry when brittle. Their

rubbed together.

When you think the food is sufficiently dry r



Drying for Top Nutrition

• Don’t overblanch.

• Dry foods as quickly as possible withouthe temperature above 150°F initially ofor the remaining drying time. Dry herb

mushrooms at lower temperatures.• Do not overload the dryer.

• Keep the food on the drying trays well sno overlapping.

• Keep good air circulation to quickly mo

away from the drying food.• If possible, dry when the relative humid

• Check to be sure foods are sufficiently d

• Condition dried fruits.

• Store dried foods in packages that do nomoisture or oxygen.

• Store dried foods in a cool, dark, dry pl

• Store in amounts that can be used easily



Packaging Good packaging and storage techniques are cr

protects your dried food from oxygen, moisture (gmicroorganisms, and pests. After you have checkethem to be thoroughly dry and cool, pack them im

Conditioning FruitsSome pieces of fruit will be more moist than o

is a good idea to condition fruits before long-termdistributes moisture evenly in the fruit. It reducesparticularly from mold.

To condition, loosely pack cooled, dried fruit containers to about two-thirds full. Cover the conthem daily for about 2 to 4 days. The excess moisbe absorbed by the drier pieces. If you notice watecontainer lid, place the fruit back in the dehydrat

dry to a nearly waterless state, conditioning vegeta

Choosing ContainersThe ideal container for a dried food is:

• Clean and sanitary • Nontoxic

• Lightweight

• Easily disposable or recyclable



(never galvanized steel)—are used for packaging mopen-and-close plastic bags are suitable.

One good method of storing dried food is to inside a larger glass or metal container with a tighstep packaging has the advantages of being relativfood to be stored in one container, and protectingother pests. Although you could store more than inside the larger glass or metal container, do not c

strong odors such as onions, cabbage, or broccoli foods may absorb their odors.

Labeling Label each package with the type of food, pre

date. Labels may be taped on the outside of a packstring, or inserted into a clear glass or plastic packyou will not have to open individual packages eaca dried food.

Storage The length of time you can store dried food depen

• The type of food

• Factors related to the drying process (pretreaand final level of moisture in the dried food)

• Packaging of the dried food

Th



Many people store dried foods in the refrigerator quality high.

During storage at room temperature, the mosspoilage is mold growth. Molds can grow in foodspletely dry and in foods that absorb water when thstored in moist conditions. (Remember: don’t conSome toxic molds can grow at room temperature.probably not absorb enough water to allow bacter

One typical change that occurs during storageing,” which involves complex chemical reactions bsugars and proteins. Other chemical changes that storage include loss of vitamin C or other nutriention, changes in food structure leading to an inab

to fully rehydrate, and toughness in the rehydrate

Making Fruit LeatFruit leathers are a wonderful way to use smal

extra-ripe fruit. Fruit leathers, also known as fruitare chewy fruit roll-ups made from either cooked purée.

Fruit leathers allow for individual creativity thdifferent fruits. Generally you can use any kind ofapples, bananas, berries, grapes, mangos, papayas,apple, plums, and even tomatoes. Citrus fruits alorecommended Fruit leathers are an excellent use f



5. Chop, grind, or blend the fruit into a thick plittle juice, add several spoonfuls of water or uniform purée. (If uncooked fruit purée is to

cooked to remove excess liquid.)6. (Optional) Add sugar, honey, or corn syrup

additional sweetener is needed, particularly wfruit tastes sweeter after being dried.)

7. (Optional) Add spices (for example, cinnam

allspice) to taste. Start with 1/2 teaspoon driepuréed fruit; spice flavors intensify during dr

8. Use a drying tray designed for fruit leather odrying tray with lightly oiled heavy plastic wcover the tray with plastic wrap or the air wi

to other trays. Pour a small amount of puréeMake sure the tray has an edge to prevent spuntil the purée spreads no more than 1/4 inchedge of the plastic wrap. (Two cups of purée inch drying tray.)

9. (Optional) Sprinkle the purée with choppedcoconut.

Cooked Fruit Leathers (Double-Boile1. Select, wash, and prepare fruit as described f

leather.2. Cut the fruit into slices or chunks and place

double boiler.

3 Add h b f h d bl b il



Cooked Fruit Leathers (Microwave 1. Select, wash, and prepare fruit as described f

leather.2. Cut the fruit into slices or chunks and place

safe bowl.

3. Cover the bowl with plastic wrap or a microw

4. Microwave on high for 4 minutes, stir, and r

tinue stirring and rotating the bowl every 4 msoft.

5. Follow steps 4-9 for uncooked fruit leather.

Fruit Leather from Canned Fruit 1. Thoroughly drain home-canned or commercuse baby food fruit without tapioca.

2. Follow steps 3 and 5-9 for uncooked fruit lefruits have been heat processed to stop enzym

need to add ascorbic acid.

Drying and Storing Fruit LeathersPlace prepared trays in the dehydrator. Dry un

generally 6 to 8 hours at 140°F. Properly dried frutranslucent and slightly tacky to the touch but withe plastic wrap.

Lift an edge of the leather, which should stickd l i b k li h l If h l h l



Peel (optional) and core. Cut intoslices or rings about 1/4-inchthick.

Cut in half and pit. Fruits dry more rapidly if quartered orsliced.

Peel and slice 1/4 to 1/2-inch

thick, crosswise or lengthwise.

Remove stems.

Remove stems. Slice in half andremove pit, or pit and dry whole.

Drain milk. Steam fruit 1 minuteto loosen meat or pry meat outwith a knife. Trim dark outer

skin, and grate meat or slice inchunks.

Remove stems.

None, ascorbic acidacid dip, syrup blahoney dip, or sulf

Ascorbic acid/citric syrup blanch, honsulfiting

None or ascorbic ac

acid dip

None or dip larger boiling water to crskins

None or sulfiting

None

Dip in boiling wateskins

Apples

Apricots

Bananas

Blueberries/Huckleberries

Cherries

Coconuts

Cranberries

Drying Guidelines for

Fruit Selection and preparation (thoroughly wash all fruits) Pretreatment



Kiwi fruit

Papayas

Peaches

Pears

Pineapples

Plums

Prunes

h b b

None

None, or syrup blan

None, ascorbic aciddip, syrup blanchor sulfiting

None, ascorbic aciddip, syrup blanchor sulfiting

None, or syrup blan

None, or sulfiting fcolored fruit

None

l h f

Remove outer skin. Slice 1/4-inchthick

Cut in half and remove seeds.Peel and slice.

Peel and slice peaches. Fruits dry more rapidly if quartered orsliced.

Peel, cut in half lengthwise, andcore. Section or slice about1/4-inch thick.

Peel and remove thorny eyes; cutinto 1/4-inch-thick slices.

Cut in half and pit. Fruits dry more rapidly if quartered orsliced.

Cut in half and pit. Fruits dry more rapidly if quartered or

sliced.

Selection and preparation (thoroughly wash all fruits) Pretreatment Fruit

Drying Guidelines for Fr



Select small, tender beets of goodcolor and flavor, free fromwoodiness. Steam or boil until

cooked through. Cool, trim off roots and crowns, and peel. Cutinto shoestring strips or intoslices about 1/4-inch thick.

Trim and cut as for serving.Quarter stalks lengthwise.

Remove outer leaves, quarter, andcore. Cut into shreds about1/8-inch thick.

Select crisp, tender carrots, free

from woodiness. Wash; trim off the roots and tops. Cut intoslices or strips about 1/4-inchthick.

Separate into flowerets; cut largeones in half.

Strip off leaves; cut stalks into1/4-

inch pieces. Stir occasionally

d d

Steam or boil unt25-30 minutes for

beets

Water or steam bl2-3 minutes in wa

3-5 minutes in ste

Steam blanch2-3 minutes

Steam blanch

3-4 minutes

Water blanch (addtablespoon vineg

1 gallon water)3-4 minutes

Water blanch30 seconds to 2 m

Beets

Broccoli

Cabbage

Carrots

Cauliflower

Celery

Drying Guidelines for V

Selection and preparation (thoroughly wash all vegetables)

Pretreatment ablanching tim guidelines* Vegetable



Slice off woody stems. Slice, ordry whole if small. Spread notmore than 1/2-inch deep on

trays.

Use young, tender pods only. Cut1/2-inch crosswise, slice, or split

lengthwise. Spread not morethan 1/2-inch deep on trays.

Remove outer, discolored layers.Slice 1/4 -inch thick or chop.

No precooking necessary. Hang bunches or whole plants in a dry, warm place to dry. Whendry, crush leaves and removestems. When drying indehydrator or oven, keeptemperatures below 120°F.

Select crisp, tender parsnips, freefrom woodiness. Wash; trim off the roots and tops. Cut intoslices or strips about 1/2-inchh k

Mushrooms

Okra

Onions

Parsley and other herbs

Parsnips

Warning: Use only commercially grown mushrooms.Only an expert can differentiate between poisonous and edible varie

None

Water blanch2-3 minutes

None

None

Water or steam2-3 minutes in3-5 minutes in

Drying Guidelines for Vege


Pretreatmenblanching guidelines*Vegetable



Potatoes

Pumpkin, yellow

Soybeans

Spinach

and other greens

Squash(Hubbard or

winter types)

Squash

Peel; cut into shoestring strips3/16-inch in cross section orslice about 1/4-inch thick.

Chop into strips about 1-inchwide. Peel off rind; scrape off fiber and seeds. Cut peeled

strips into pieces about1/8-inch thick.

Blanch pods until beans aretender but firm. Shell.

Select young, tender leaves.

Wash. See that leaves do notform wads when placed ontrays. Cut large leavescrosswise into several pieces.

Chop into strips about 1-inchwide. Peel off rind; scrape off

fiber and seeds. Cut peeledstrips into pieces about1/8-inch thick.

Wash, trim, and cut into1/

Rinse in cold wa Water or steamand rinse well.

5-6 minutes in w6-8 minutes in st

Water or steam btender

1 minute in wate

2-3 minutes in st

Water or steam b

Water or steam b

wilted

Water or steam btender

1 minute in wate2-3 minutes in st

None, or water o

Drying Chart for Vegeta


Pretreatment blanching tim guidelines* Vegetable



Enjoying Dried Fo You can eat dried fruits plain or mix them wit

healthy mixed snack. Use chopped dried fruit or wcranberries instead of raisins or nuts in cakes, quic

Dried vegetables make excellent additions to hstews. Generally you should soak root crops such potatoes before adding them to a soup, stew, or ca

dried vegetables can be added directly. (You may ning time and add extra liquid to be sure the vegetaleafy vegetables can be powdered in a blender or fstirred into soups or purées.

To prepare a dried soup mixture, cut fresh veg

pieces then dry them according to the directions fdrying, combine and store them. Cabbage, carrotand peas make tasty combinations. Rice, dry beanstock are usually added at the time of cooking

Plumping and Rehydrating Fruits a

Fruits. To plump or soften dried fruit to makcover it with boiling water, let it stand for 5 minu

Vegetables. When you soak or rehydrate driedshould plump to nearly the same size they were w11/2 to 2 cups cold water for each cup of dried vegvegetables covered with water during soaking by a



Recipes Vegetable Soup

Serves 6 4 cups water3/4

to 1 cup dried vegetables(green beans, corn, peas, tomatoes, onions, e2 packages bouillon granules or cubes

Seasonings to taste (herbs, soy sauce, or curryVariation: Add 1/2 cup rice, noodles, lentils,or barley with the other ingredients.

1. Bring water to a boil. Add dried vegetables, b

and seasonings.2. Simmer about 20 minutes or until vegetable

chewy. (Freshly dried vegetables will not taketute as those that have been stored for a long

3. Remember to refrigerate leftovers.

Dried Vegetable Quick BreadMakes 2 loaves 3 cups flour

1 teaspoon ground cinnamon2 teaspoons baking soda 1/2 teaspoon baking powder3/4 cup honey



3. In another bowl, mix the honey, eggs, oil, vacups of the rehydrated vegetables.

4. Pour the honey mixture into the flour mixtu

flour is completely moistened.5. Add raisins or dried fruit, if desired.

6. Pour into two greased and floured 7- by 3-in

7. Bake at 350°F for about 50 minutes. Test foa toothpick into the center. If it comes out cdone.

Tangy Golden Fruit SnackMakes about 36 balls 1/2 cup dried apricots1/2 cup dried apples1/2 cup dried peaches1/2 cup finely grated dried coconut1/4 cup finely chopped nuts

1 teaspoon finely grated citrus fruit peel (ora1/2 teaspoon cinnamon1/4 cup honey (you may want to add 1 more

honey if you are using a tart juice such as 1/4 cup citrus juice

Powdered sugar, if desired

1. With a food processor or grinder, grind apricpeaches into bits about half the size of a raisi



Dried Berry Cobbler

Filling

2 cups dried blueberries, cranberries, gooseb2 cups boiling water2 tablespoons tapioca 1 to 11/2 cups sugar, depending on tartness o

1. Pour boiling water over the berries and let th3 to 4 hours.

2. Place soaked berries and liquid in a shallow b

3. Combine sugar and tapioca; sprinkle over th

4. Cover the berries with batter (see below), an

30 minutes at 400°F.

Batter 1/4 cup butter or margarine1/2 cup sugar

1 egg, well beaten11/2 cups flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup milk

1. Cream together butter and sugar. Add beate

2. Thoroughly mix flour, baking powder, and s

3 Add the flour mixture to the butter mixture



Dried Fruit Rice Pudding 1/4 cup uncooked rice1

/2 cup sugar4 cups milk 1/4 teaspoon ground ginger1/4 teaspoon salt3/4 cup dried fruit, cut into small pieces (not

1. Combine all ingredients in a large casserole.

2. Bake, uncovered, in a 300°F oven for 21/2 hotender, stirring occasionally. Occasional stirrtant during the first hour of baking.

3. Cool. Serve cold.

Tangy Stewed Fruit

2 to 3 cups dried fruit such as apples, apriconectarines, peaches, pears, pineapple, cran

21/2 cups boiling water1 tablespoon lemon juice1/2 cup orange juice2 tablespoons sugar

1/2 teaspoon cinnamon1/4 cup honey

1 Pour boiling water over dried fruit in a medi

Q i & A



Questions & Answ

I did not pretreat my pears before drying themquite dark in color. Are they safe to eat?

Yes, the pears are still good to eat. Pretrestop the enzyme action that darkens light-costoring your dried fruit at cool temperatures

the browning reaction that occurs during pro

My dried apples molded. Can they be rescued

No. Throw them out. The next time you

remove more of the moisture so mold cannothe dried fruit in the freezer.

My banana chips don’t taste like the ones in What can I do?

There are several varieties of banana chipthe ingredients on their labels. Some bananain honey, and some are dipped in granulatedsugar, or flavored gelatin. Be sure the bananaripe. Some commercial banana chips have be

make them crisp, but this isn’t possible to do

What can I do about insects that may have csun-dried vegetables?

More Pacific Northwest Food



Canning Fruits PNW 199

Canning Meat, Poultry, and Game PNW 361

Canning Seafood PNW 194

Canning Tomatoes and Tomato Products PNW 300

Canning Vegetables PNW 172

Fish Pickling for Home Use PNW 183

Freezing Fruits and Vegetables PNW 214

Freezing Prepared Foods PNW 296

Home Canning Smoked Fish PNW 450

Pickling Vegetables PNW 355

Recetas Para El Envasados de Salsas PNW 395S

Salsa Recipes for Canning PNW 395

Smoking Fish at Home—Safely PNW 238

Using and Caring for Your Pressure Canner PNW 421

To order in Idaho, contact: Ag Publications, University of Idaho, Moscow, ID 83844-2240(208) 885-7982http://info.ag.uidaho.edu

In Oregon, contact:Publication Orders, Extension & Station Communications,Oregon State University, 422 Kerr Administration,Corvallis, OR 97331-2119Fax: (541) [email protected], http://eesc.orst.edu

In Washington, contact:

Bulletin Office, Cooperative Extension, Washington StateUniversity, P.O. Box 645912, Pullman, WA 99164-5912(509) 335-2857, (800) 723-1763

Preservation Publications



New in this edition

Answers to the most commonly asked questionsabout food drying

Blanching and drying timeguidelines

How to dry canned fruitsand frozen vegetables

Pacific Northwest Extension publications are jointly produced by the three Pacific Northwest states—Idaho, Oregon, and Washington. Similar crops, climate, and topography create a natural geographicunit that crosses state lines. Since 1949, the PNW program has published more than 400 titles. Joint writing, editing, and production have prevented duplicat ion of effort, broadened the availability of faculty specialists, and substantially reduced costs for the participating states.

Published and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914, by theUniversity of Idaho Cooperative Extension System, the Oregon State University Extension Service, Washington State University Cooperative Extension, and the U.S. Department of Agriculturecooperating.

The three participating Extension services provide equal opportunity in education and employment onthe basis of race, color, religion, national origin, gender, age, disability, or status as a Vietnam-era veteran as required by state and federal laws. The University of Idaho Cooperative Extension System,

Oregon State University Extension Service, and Washington State University Cooperative Extensionare Equal Opportunity Employers.

First Published June 1995. Revised March 2000 $1.50

©University of Idaho

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Drying Fruits and Veggies