How to Prepare Sun-dried Items

The high sugar content of fruit make for it good for sun drying

Sun drying is the oldest method for dehydrating foods for preservation. However, it also exposes foods to changing temperatures, and humidity and weather conditions can spoil foods not high in sugar or acid content. Therefore, sun drying of vegetables or meats is not recommended; fruits like grapes or apricots are preferable. Because it takes time to dry food, wait for a stretch of warm, dry days.

Things You'll Need

• Items to be dried
• Thermometer
• Two mesh drying racks
• Two bricks

Instructions

1. Dry your food during a week in summer.Check weather reports for humidity levels and temperature. The temperature must be above 85 degrees Fahrenheit and the humidity must be below 60 percent to allow you to dry food safely.

2. Arrange a drying rack atop two bricks in a location that will stays in the sun throughout the day. Place fruit in a single layer on the rack. Sliice items thicker than one inch into smaller pieces to allow for faster drying.

3. Cover the food with a second drying rack to press out excess moisture and protect against insects. If you do not have a drying rack, cheesecloth can be stretched over the top of the food.

4. Leave outside for three to seven days. If the temperature drops below 20 degrees Fahrenheit in the evening, bring your drying rack inside. Take it out again in the morning.

5. When the food is almost dry, move it to a shady place so the sun does not scorch it. Your food is fully dried when the pieces are leathery and bend only with effort.

Tips & Warnings

• Do not use drying screens with cadmium or zinc coatings. These metals oxidize when in contact with vitamin C..

References

• University of Illinois at Urbana-Champaign: Drying Food
• National Center for Home Food Preservation: Sun Drying