How to Oven-Dry Food for Preservation
There are many methods of preserving food. However, for those who don't care to invest in special equipment or go through extensive instructions for only occasional food drying, your oven is a good option. Prop open the door slightly to let moisture escape and you have a good option or preserving your food. Does this Spark an idea?
Instructions
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Preparing and Oven=Drying Fruits and Vegetables
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1
Blanch and then cool fruits and vegetables before beginning oven drying process. It's best to begin the process as soon after harvesting as possible.
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2
Slice the fruit or vegetables thinly using a sharp knife and arrange the slices in a single layer on a cookie sheet.
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3
Set your oven temperature to very low (140 degrees F) and leave the fruit or vegetables in the oven until completely dry and nearly crisp (between 4 and 12 hours). It may be necessary to turn the cookie sheet(s) around in ovens with uneven heat distribution.
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4
Store dried fruit or vegetables in an air-tight container for up to two months.
Preparing and Oven-Drying Meat
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Prepare meats such as venison, beef, chicken, turkey, fish or lamb by first removing all fat from the meat.
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6
Slice the meat thinly along the grain in uniform slices.
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7
Marinade the slices of meat for at least an hour in a mixture of seasonings of your choice. Soy sauce with garlic powder, onion powder, black pepper, liquid smoke and Worcestershire sauce are a tasty combination.
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Arrange marinated meat at least 1/2 inch apart on a cookie sheet and place in oven at 180 degrees F for 12 hours, occasionally blotting off rising oils further into the drying time.
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9
Store in an air-tight container for up to two months.
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Tips & Warnings
Fruits are easier to dry than vegetables since moisture evaporates quicker and less moisture needs to escape for preservation. Some of the more practical fruits for drying include apples, berries, cherries, peaches, apricots and pears. The best vegetables for drying include peas, corn, peppers, zucchini, okra, onions and green beans. Of course, all kinds of herbs are great for drying. The leaves, seeds, and blossoms of the herbs give the best results.
Cool completely before storing.
Wild game should be completely frozen before drying in order to kill any parasites in the meat.
Organisms can grow on food that has only been partially dried so it is essential to finish the drying process once it has begun.
Take care not to "cook" the food toward the end of the drying process.
