Hurray! Nature’s bounty is upon us: tomatoes, peaches, pears, carrots, beans. .?.?.
If your garden has been productive — as many have been during this warm, wet summer — you might not be able to eat all the produce before it spoils.
Canning might seem daunting to newbies; and freezing — well, you can freeze only so much applesauce before you run out of room for mint chocolate-chip ice cream.
The age-old technique of drying might be the solution.
The basic idea has remained the same for thousands of years: Clean and prepare the food, subject it to low heat and thorough ventilation, then store it for future snacking and cooking.
“Drying fruits and vegetables is great because you don’t have to take up freezer space,” said Kathy Dodrill, an Ohio State University Extension educator in Washington County. “It’s a healthy choice.”
Among her favorite candidates for drying is apples.
“I like them in salads,” she said. “They add a little sweet taste and a little crunch.
“And the apple trees are really producing this year.”
To maximize safety and nutrition, Dodrill emphasizes the importance of using the best available directions.
“OSU has the latest, greatest updated information,” she said, suggesting ohioline.osu.edu for detailed instructions.
For instance, “People have been drying without electricity for a long time,” but, in Ohio’s climate, an electric dehydrator is recommended.
Banish those visions of Sicilian grandmothers drying tomatoes with sea breezes and sunshine. In our frequently steamy weather, produce might not dry sufficiently without an electric dehydrator, leading to mold or bacteria.
An electric dehydrator is a breadbox-sized appliance that features removable ventilated shelves and subjects your garden goodies to steady warmth and circulating air. (Basic models cost less than $100, but shop around to decide which features you prefer.)
The steps are simple but must be followed carefully to keep food looking yummy and to prevent foodborne illnesses such as salmonella.
“Don’t take any shortcuts,” Dodrill urged.
Use common sense and be patient. Avoid using moldy produce; treat before drying, which varies with the type of fruit or vegetable; and follow directions for checking moisture levels.
“Drying times can’t be predicted exactly” because of variables such as moisture in the produce and in the air on a given day, Dodrill said.
A variation on plain dried fruit is fruit leather, which is dehydrated puree in sheet form. Kids love it, and you can skip the sweeteners or additives found in some commercial leathers.
“The water content of watermelon, honeydew and cantaloupe is so high that they practically disappear when dehydrated,” Dodrill said, but they make delicious leathers.
Leathers and dried fruits and vegetables keep for many months — if you can keep from nibbling for that long.
Diana Lockwood is a freelance writer covering garden topics.
