Fresh berries and fruits contain up to 90% of water, so they quickly fade, rot and deteriorate. If you reduce the water content in them to 18 percent, then they become resistant to microorganisms, cease to deteriorate, and can be stored for a long time. Studies show that dried fruits and berries for a long time retain all their beneficial properties. That is why people do not cease from year to year to dry berries and fruits at home. And how exactly, I will consider in my article.

Apples

Consider first how to dry at home. Best suited for drying impatient sour-sweet fruit that do not have a watery flesh, light yellow and white. These may be “Cinnamon”, “Antonovka ordinary”, “Saffron-Pepin”, “Papirovka” and others. Sweet apples are not suitable for drying, as they are tasteless when dried, and, moreover, they are badly boiled soft.

Before drying, all apples should first be sorted by size, then washed, discarded the sick, removed the core and rot. Small apples are cut in halves, quarters or left entirely, but large and medium ones are necessarily cut into 5 cm thick slices or slices.

Before drying, you can remove the peel from apples. To prevent darkening, slices and pieces need to stand for three minutes in an aqueous solution of salt (100 grams of salt per 10 liters of water), and then dried in the sun. Drain the apples in the oven, oven, dryer.

In this case, they should be dried for 4 to 6 hours at 80 ° C. When 2/3 of the moisture from the apples is evaporated, the temperature is reduced to 50 ° C, in order to prevent the slices from burning. Ready dried fruits are cooled on trays.

Plums

Before drying at home, its fruits must be blanched for 30 seconds in boiling soda solution (100 grams of baking soda per 10 liters of water) and then dipped in cold water. Then it is necessary to dry the plum in the oven for two days, at 45 ° С, and after 3–4 hours (after drying) - to give heat up to 60 ° С, and after - up to 75 - 80 ° С.

In order for the plum to become dark and shiny, it must be kept at a temperature of more than 100 ° C until the drying is completed. In this case, the sugar from the pulp will come to the surface and caramelize.

Berries.

Berries are best dried in a mixed way: first in the sun, and then finally dried in the oven. To dry for the winter, it must first be selected. After all, only dry unripe raspberries are suitable for drying, and mature ones will limp. The sorted raspberry berry immediately after harvesting is laid out in a thin layer to be dried in the sun. Then you need to dry the raspberries in the oven on the baking sheet for several hours in a low-temperature oven. After drying, the blackened berries are discarded.

Before drying, small berries from dark-colored varieties should first be sorted, washed, folded 3 cm on a baking sheet. To dry the gooseberries in the sun should be dried up, then it is dried in the oven, gradually raising the temperature from 45 to 60 ° Celsius.

In order to prevent steaming of the fruits, it is better to first keep the oven door ajar and close it gradually during drying. Properly dried fruits (after 2 -3 hours) do not secrete juice and do not stain hands.

How to dry berries currants?
How to dry berries?
How to dry the fruit?
How to dry fruit strawberries?

Yes, in fact, as well as drying the berries in the oven, as described above. The only exception is. Her berries should be immediately dried in the oven.

How to dry the hips.

To do this, collect in late autumn, selecting large solid red berries. Dry them in the shade in the open air or in a dry warm ventilated room occasionally turning them over. Artificial drying is not desirable for them. To dry the berries, it is better to cut it in half, remove the seeds and hairs. In this case, the shells of the berries or the berries themselves are laid out in a single layer on paper or cloth.

How to dry hawthorn fruit.

With the purpose of treatment dried hawthorn prickly fruits and. Fruits stock up when ripe and frost. Berries are dried in the sun or at 60 ° C in a dryer. To do this, on 1 square. m. scatter up to 5 kg of fruit and periodically mixed. Properly dried berries can have a whitish coating.

How to dry mulberries at home.

For this berries are laid out in the sun on a fine grid. Every day, after sunset, the berries are put in a dry room with ventilation and covered with foil. The next day, and so for 2 weeks, again dried in the sun.

To speed up their drying, they are dried for two days in the sun, as described above, and then dried in an oven at 25 degrees. Dried berries are stored in hermetically sealed glass jars.

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In order to dry the berries, raspberries, cherries and blackberries begin to gather in August and do so as they ripen. A prerequisite for gathering berries for drying is necessarily the average ripeness of the berries, and the berries must be dry and dense.

Ripe and overripe berries for drying at home are not suitable, due to the high content of moisture in them.

Collecting berries and fruits of fruits - preparation for drying.

Exactly the same conditions apply to the collection of fruits, fruits, plums and apricots. Apples are usually harvested for drying at home in August - September. The optimal time of day for picking fruits of fruits and berries is not an early sunny morning — a period when the dew that fell out at night has already dried. Do not expect all the berries to ripen. It will be better to pick them gradually as they ripen, because if the berries are very ripe and loose, they will produce a lot of juice and it will be problematic to dry them properly.
Collect berries for drying at home should be together with the stem. This applies to raspberries and blackberries. Cuttings of cherries, plums, apricots and apples can be torn off immediately. Then the collected berries and fruits need to prepare for the process of further drying - to sort and sort, put aside crumpled overripe berries. Then, from the berries taken for drying, remove the stalks and lay them out in a single layer on a baking sheet.

Apples are pre-cut into thin slices. Remove pits from plums and apricots. Small fruits can be dried directly with stones. Since it is not recommended to wash berries and fruits before drying them, it is important that fruit trees and berry bushes are not treated with toxic chemicals and not fertilized for a month before harvest.

Drying berries and fruits at home.

Dried berries and fruits at home are usually three main ways. You can dry in the oven, outdoors, in specialized household electrical or semi-professional drying.

1. In order to dry the berries and fruits of fruits in the open air, the trays and trays with them must be placed in the shade, in a well blown place. It can be a shed or a gazebo. The main thing that the weather for several days was not rainy, and the daytime temperature exceeded 25 degrees Celsius. In this open way, fruits and berries will be dried for about five days, besides, you will have to turn them over often, so that they do not rot on one side and dry out evenly and completely.

2. To dry berries and fruit at home in a conventional oven, they are spread in one layer on a standard baking sheet and placed in an oven heated to a temperature of 60-70 degrees. Drying at this temperature regime fruits and berries should be about 3-4 hours, then mix and reduce the temperature to 40 degrees. It usually takes another couple of hours to bring dried fruits and berries to full readiness. This is the most affordable method of drying for home conditions, but it has a significant drawback - high temperature conditions worsen the quality of the dried product.

3. Specialized dryers for home conditions give the highest quality, fast and reliable results. In household dryers, berries are required to be decomposed into special nets in a single layer, leaving space between the rows of nets regulated by the manufacturer of the drying. It will take more than 10 hours to dry berries and fruits, depending on the capacity and characteristics of drying. Unlike drying in the oven, dried berries and fruits here retain their beneficial properties as much as possible. This is true for drying in the open air, but the drying time is significantly reduced. But when drying in the oven due to the effects of high temperatures, the quality of dried berries and fruits becomes lower.

Slimming with Counting the glycemic index in the Montignac tables.

Fruits and berries contain about 85-90% water. To preserve them, it is necessary to remove water so that the dried fruit contains no more than 15-20% of it.

The most common two methods of drying are natural (solar-air) and artificial (thermal). Fruits are dried in the sun mainly in areas with dry, hot summers. This method requires a lot of time, although it is simple. Artificial drying is more convenient and reliable, as the fruit is dried in ovens, ovens or special dryers. The rapid evaporation of water depends on the total surface of the fruit, the rate of air circulation and the difference between the vapor pressure on the surface of the fruit and the pressure of water vapor in the air flow. The drying rate also depends on the rate of intracellular water intake. That is why the fruits are cut into thin slices to shorten the drying time.

Drying should not be excessive, as there is a risk to worsen the taste of the finished product and the ability of dried fruits to restore their original volume, for example, when preparing compotes.

At home, you can dry fruits and berries, which during prolonged drying do not lose apples, pears and black currants. Less suitable for drying cherries, plums. Dried fully ripe and strong fruits and berries. To speed up the drying, to prevent darkening, fruits and berries should be blanched for 2-3 minutes in boiling water. Cherries, cherries and plums only scald with boiling water.

How to choose the right drying temperature

  In the initial period of drying, too high a temperature is undesirable, since overdrying of the outer layers of the product is possible, the formation of a crust, which will impede the continuous evaporation of water and slow down the drying. Therefore, it starts at a moderate temperature, gradually increasing to 60-80 ° C. Of particular importance is the correct choice of temperature in the final drying period, when moisture evaporates very slowly and the product temperature rises. Drying temperature should be reduced so that fruits and berries are not burnt. The exception is stone fruit, which is dried at a low temperature, and at the end - at a high.

To get dried fruits and berries of high quality, it is necessary to continuously air the drying oven from water vapor generated during drying.

How to dry fruit, if there is no special dryer

  If there is no special drying cabinet, drying can be carried out either in a combined way (in the sun and in the stove), or in the stove, oven, on the stove. Drying in the oven or Russian oven gives a good yield of dried fruit - up to 30-35 kg per 100 kg of fresh raw materials. We must remember that with this method of drying can not use metal trays.

To avoid steaming products, the door of the oven or oven should not be closed tightly - as it is dried it should be gradually closed. It is important to monitor the temperature, since the drying is carried out sequentially in three phases 1-45-50 ° C (drying); 2-70 ° С (removal of the main mass of water); 3 - 80 ° C (bringing the moisture content of the product to 20-25% and sterilizing it). The air at the end of drying should not be too dry, its relative humidity should be slightly higher than in the initial period of drying.
  How to make a dryer for the fruit

The simplest dryers can be made at home. The material for such a dryer can be roofing iron, dry thin boards, plywood. The height of the dryer is 80-100 cm, width and length is 65-70 cm. The front wall is made in the form of a door, hanging on hinges so that the cabinet can be opened to insert drying sieves. Inside the cabinet, bars of 3x3 cm in diameter are nailed to the side walls, at a distance of 12-15 cm from each other. Reiki serve as runners for drying sieves. If the cabinet is made of tin, the screens are installed on the slides attached to the side walls of the cabinet.

In the upper part of the cabinet they arrange a cone-shaped roof with a hole in the center for the exhaust pipe and the flap. An iron sheet is attached to the bottom of the cabinet with a gap between it and the walls of the cabinet (5-8 cm).

Through the gaps due to natural ventilation, hot air passes, and the sheet protects the bottom sieve from overheating. In the lower part of the dryer walls, gaps or openings are made for the inflow of fresh air. On the rear wall above and opposite the bottom sieve are two cartridges for thermometers.

The dryer is placed above the stove on the bricks laid flat, with gaps of 3-5 cm for air flow. Sieves are made from planks of canvas, stretched on a frame, tinned metal mesh, wilted, smoked rods. It is important to remember that the sieve should be installed alternately, closely pressing it to the back, then to the front wall and leaving a gap of 10 cm for one and then the other side for hot air.

How to dry apples

  The most suitable for drying are apples of sweet-sour, impatient taste, with non-watery pulp, of white or light yellow color (Antonovka ordinary, Cinnamon, Papirovka, Saffron Pepin, etc.). Sweet apples in dried form are badly boiled soft and tasteless.

Apples are sorted by size, washed, removed sick, cut out the core and rotten places. Small fruits are cut into halves or 4 parts, or dried whole. Medium and large apples are cut into slices or circles 5-7 cm thick. You can peel the apples.

Drying apples should be carried out at 80-85 ° C. At the end of drying, when the apples lose 23 moisture, the temperature is reduced to 50-60 ° C so that the apple slices are not burnt. Duration of drying 4-6 hours. Dried apples are cooled on the screens.

How to dry plums

  Before drying, the plums are blanched for 5-20 seconds, immersed in boiling 1 - 1.5% solution of baking soda (100-150 grams of soda per 10 liters of water), and immediately washed with hot water. Dry 24-48 hours, first at 45-50 ° C, after drying for 3-4 hours, the temperature is raised to 60 ° and then to 75-80 ° C. In order for the finished product to have a dark, brilliant color, which is so valued in prunes, it is necessary to expose plums before the end of drying to a higher temperature - 100 ° C and higher. At the same time, the sugar in the flesh protrudes to the surface and burns (caramelized), as a result of which a shiny bloom appears, which whitens over time (like prunes).

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For drying it is better to choose slightly unripe fruits. Drying berries  can be produced with and without stones. Dry  they can in the oven  or in the sun.

Basically, drying process  It is considered correct if the correct temperature conditions are observed. Temperature is an important aspect in the drying process, as it takes place in three stages: 45-50 * - this is drying; 70 * С - removal of the main mass of water; 80 * С - bringing the product moisture to 20-25% and its sterilization.

Dried fruits from apricots and apricots - Dried apricots

Dried fruits from grapes - raisins and raisins

Raisins  - it is a large grapes, dried together with seeds,   but raisin  - This is a small dried grapes without seeds. For drying, choose mature and dense grapes. First, sort it: remove the rotten berries, and divide the large clusters into several parts. The best thing dry grapes in the shade, having previously lowered it for 3-5 seconds in a solution of baking soda heated to boiling (for 1 liter of water 5 grams of soda) or 3-4 seconds in boiling alkaline solution (10 g of potash and 5 g of lime for 1 liter of water). Then immediately rinse it thoroughly in running water. Put the processed berries on a wooden or trellised base and dry for 15-20 days. As the top berries dry up, turn the bunches over. In the oven, the grapes are dried at a temperature of 65-75 * C. Grapeswhich is dried in the shade, it turns out better in quality and tastier.

Another important task is to further

storage of dried fruits

  The best thing dried fruits store  in bags of gauze in a suspended state at a temperature of 8-10 * C in a dry room that is well ventilated. If there is no such room, place the dried fruits in tightly tied or sealed plastic or paper bags, in boxes or in glass jars with a tightly screwed lid. After all, dried fruit absorb from the air not only moisture, but also extraneous odors.

Dried fruits  keep in themselves all complex of microelements. They contain fiber, vitamins of group B, magnesium, calcium, antioxidants, iodine and iron. Iron is useful for anemia, and magnesium for the normal functioning of the nervous system.

Dried fruits

- this is a high-calorie delicacy, it consists practically of carbohydrates alone (fructose and glucose). But at the same time, nutritionists recommend that during a diet to satisfy the need for sweets by eating dried fruits in order not to throw at sweets and chocolates. Nutritionists have shown that the use of dried fruits in a small amount has a suppressive effect on appetite, has a tonic effect on the body and diversifies the diet, and vegetable fibers improve the work of the stomach and intestines. Dried fruits can be used  even for weight loss, if you replace them with any meal. On average, you can eat 100 grams of dried fruit per day. Also, dried fruits can be used in the preparation of virtually any food.

Apples

Consider first how to dry apples at home. Best suited for drying impatient sour-sweet fruit that do not have a watery flesh, light yellow and white. These may be “Cinnamon”, “Antonovka ordinary”, “Saffron-Pepin”, “Papirovka” and others. Sweet apples are not suitable for drying, as they are tasteless when dried, and, moreover, they are badly boiled soft.
Before drying, all apples should first be sorted by size, then washed, discarded the sick, removed the core and rot. Small apples are cut in halves, quarters or left entirely, but large and medium ones are necessarily cut into 5 cm thick slices or slices.
   Before drying, you can remove the peel from apples. To prevent darkening, slices and pieces need to stand for three minutes in an aqueous solution of salt (100 grams of salt per 10 liters of water), and then dried in the sun. Drain the apples in the oven, oven, dryer.
   In this case, they should be dried for 4 to 6 hours at 80 ° C. When 2/3 of the moisture from the apples is evaporated, the temperature is reduced to 50 ° C, in order to prevent the slices from burning. Ready dried fruits are cooled on trays.

Plums

Before drying the plum at home, its fruits must be blanched for 30 seconds in boiling soda solution (100 grams of baking soda per 10 liters of water) and then dipped in cold water. Then it is necessary to dry the plum in the oven for two days, at 45 ° С, and after 3–4 hours (after drying) - to give heat up to 60 ° С, and after - up to 75 - 80 ° С.
   In order for the plum to become dark and shiny, it must be kept at a temperature of more than 100 ° C until the drying is completed. In this case, the sugar from the pulp will come to the surface and caramelize.

Berries.

Berries are best dried in a mixed way: first in the sun, and then finally dried in the oven. To dry the raspberries for the winter, you must first select them. After all, only dry unripe raspberries are suitable for drying, and mature ones will limp. The sorted raspberry berry immediately after harvesting is laid out in a thin layer to be dried in the sun. Then you need to dry the raspberries in the oven on the baking sheet for several hours in a low-temperature oven. After drying, the blackened berries are discarded.
   Before drying, the small berries of the gooseberry from dark-colored varieties should first be sorted, washed, folded 3 cm on a baking sheet. To dry the gooseberries in the sun should be dried up, then it is dried in the oven, gradually raising the temperature from 45 to 60 ° Celsius.
  In order to prevent steaming of the fruits, it is better to first keep the oven door ajar and close it gradually during drying. Properly dried fruits (after 2 -3 hours) do not secrete juice and do not stain hands.
   Yes, in fact, as well as drying the berries in the oven, as described above. The only exception is black currant. Her berries should be immediately dried in the oven.

How to dry the hips.

To do this, wild rose is harvested in late autumn, selecting large, hard red berries. Dry them in the shade in the open air or in a dry warm ventilated room occasionally turning them over. Artificial drying is not desirable for them. To dry the berries, it is better to cut it in half, remove the seeds and hairs. In this case, the shells of the berries or the berries themselves are laid out in a single layer on paper or cloth.

How to dry hawthorn fruit.

For therapeutic purposes, dried fruits of hawthorn prickly and hawthorn blood-red. Fruits stock up when ripe and frost. Berries are dried in the sun or at 60 ° C in a dryer. To do this, on 1 square. m. scatter up to 5 kg of fruit and periodically mixed. Properly dried berries can have a whitish coating.

How to dry cherries at home?

Dried fruits of cherries are used in cooking and in traditional medicine for the preparation of infusions, decoctions. You can dry cherries with stones (for medical use) or without stones (for cooking).
   For drying cherries in the open air, it is better to choose an open, sunny place in the garden. The ground on which the berries will dry should have a small slope to the south and be in such a position as to be heated by the sun as much as possible. Prepared berries are sorted by size and placed on lattice trays or special sieves in one row. Leave to dry in the sun for a few days. Drying time depends on the size of the berries and the degree of their maturity. With good sunny weather, it takes about three to four days to dry. If the cherry is dried without a stone, the drying time increases significantly (up to 15 days).
   When drying in the oven, the temperature is set within 55 - 60 degrees, after two hours it is raised to 70 - 80 and then again lowered to 50 - 60 degrees. The entire drying process can take up to seven hours. if the cherry is dried without a stone, the drying time is increased to 20 - 24 hours. during drying, the oven door should be ajar so that the cherries do not steam up under high humidity of hot air.
   Correctly dried cherry fruit has a dark brown color with a reddish tinge and a sweet and sour taste. When squeezed, fruits should not stick together and secrete juice.

How to dry gooseberries at home?

Gooseberries for drying harvested in dry, sunny weather. After harvesting, the berries are sorted by size, only ripe (but not overripe) fruits are left, cleaned of stalks and sepals, washed thoroughly.
Pure, prepared for drying berries are placed in a colander and held over boiling water for two - three minutes. Blanching is necessary so that the berries do not darken during further processing, and, moreover, if the berries are blanched, drying will speed up considerably.
   Gooseberries in a thin layer laid out on a baking sheet and put in the oven with a temperature of 30 - 35 degrees. After some time, it is increased to 60 - 70 degrees. If you immediately dry the gooseberries at a high temperature, then a crust forms on the berries, which will impede the evaporation of water from the berries and slow down the drying process. To prevent possible steaming of the berries, from time to time the oven door should be slightly opened and the berries should be dried with the door open. Then gradually cover it up and after a while again, slightly open. Periodically, the berries need to be stirred for uniform drying. Only in this case, the ready dried gooseberry fruits will be of high quality and will retain the maximum amount of vitamins.
   The whole drying process takes 6-7 hours. after the dried fruits have cooled, they are transferred to fabric bags and stored in a dark dry place for two years.