In addition to allowing us to store fruits and vegetables throughout the winter, dehydrating food at a low temperature (about 40 ° C / 104 ° F) keeps the water-soluble vitamins, which in most cases can not withstand high temperatures. Enzymes necessary for digestion are also preserved.
Dehydration is a simple method of substantially removing all water from a food.
To achieve this, the foodstuff is subjected to a heat of between 40 and 43 ° C (104 and 109 ° F) for a period ranging from 4 hr to two days.
The drying time depends on the amount of water contained in the fruit or vegetable. It may vary depending on the variety or the quality of the products.
These temperatures do not cook food but allow the evaporation of the water they contain. Without water, bacteria and microorganisms do not proliferate.
Long reserved for the food industry, it is now very easy to dehydrate all kinds of food at home with a dehydrator.
Once dried, these products will keep several months without taking up too much space in your cabinets. In time, you can eat as is or rehydrated.
Your dried apples will prove to be an excellent snack appreciated by children, your prunes can be rehydrated before being used in desserts. Dried vegetables enliven your sauces or soups.
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