How to Freeze Dry Fruits & Vegetables

Freeze dry produce to preserve it.

Humans need fruits and vegetables for a healthy diet. They require certain nutrients and vitamins contained only in produce to support immune systems, eye health and other bodily functions. In the summer, produce is easy to find. Farmers' markets sell it in abundance and grocery stores stock more fresh fruits and vegetables. However, winter sees a significant reduction in the amount of produce available and consumed. Freeze drying fruits and vegetables for the winter season my help remedy this problem. Freeze drying produce reduces the number of nutrients lost in the drying process. Plus, freeze dried items often taste fresher than heat dried or canned items.

Things You'll Need

• Fruits and vegetables
• Cutting board
• Sharp knife
• Paper towels
• Awl
• Disposable lidded roasting tins

Instructions

1. Wash and dry your produce thoroughly to remove pesticides and germs. This helps preserve the flavor later on.

2. Slice produce like apples, bananas, strawberries, peaches, kiwis, cucumbers, carrots and bell peppers into slices no more than 1/4 inch thick. Peel citrus fruits and remove as much pith as possible, and split them into wedges.
   Leave small berries whole. Break down broccoli and cauliflower into clusters no larger than your index finger. Gently pat produce slices dry with paper towels.

3. Pierce the sides, bottom and lid of disposable roasting tins with an awl. The holes should be no more than 1/4 inch apart on all sides. Grocery stores sell disposable roasting tins; they are made of aluminum and easily pierced. The result should look a little like a screen.

4. Layer as many produce slices as you can on the bottom of the roasting tin. They should not touch, so once one tin is full, move on to another. Place the tins in a freezer or deep freeze for about three weeks.

5. Pull a test slice from each tin. If the slices turn black, the produce is not dry. Let it dry in the freezer for another two weeks or so. Pull more test slices. When they remain their original color the produce is ready.

References

• Colorado State Extension: Drying Fruits
• USDA: Freezing and Food Safety
• UGA: Drying Fruits and Vegetables