As the vibrant colors of summer fade into the crisp air of fall, many of us at Raspberrys Catering and Bistro in Ketchum, Idaho, are thinking about how to preserve the best of the season's produce for the colder months ahead. One of the most efficient and delicious ways to do this is by dehydrating fruits and vegetables. It's an easy process that can extend the life of fresh produce, lock in nutrients, and provide you with tasty ingredients to use in winter recipes.
Why Dehydrate Fruits and Vegetables?
Dehydration is a centuries-old preservation technique that removes moisture from food, preventing spoilage. Here’s why it’s great:
Locks in Nutrients: Dehydrated fruits and veggies retain most of their vitamins and minerals.
Versatility: Dehydrated produce can be used in soups, stews, sauces, snacks, and baked goods all winter long.
Shelf-Stable: Once dehydrated, these foods take up less space, don’t require refrigeration, and can last for months.
Reduces Waste: You can dehydrate fruits and veggies that might otherwise go bad before you can use them fresh.
How to Dehydrate Fruits and Vegetables
1. Preparation
Before dehydration, wash your fruits and vegetables thoroughly. For vegetables, blanching (boiling briefly and then plunging into ice water) helps preserve color and nutrients during drying. Fruits can be sliced, peeled, or cored depending on your preferences.
Some great fruits and veggies to dehydrate include:
Fruits: Apples, pears, peaches, apricots, berries, and citrus.
Vegetables: Tomatoes, peppers, zucchini, mushrooms, carrots, and leafy greens like kale.
2. Slicing
Uniform slices ensure even drying. For most fruits and veggies, aim for slices about 1/8 to 1/4 inch thick. Thicker slices take longer to dehydrate, while thinner slices may dry too quickly.
3. Dehydrating Methods
Dehydrator: The most efficient way to dehydrate food. Set your dehydrator to 125-135°F and dry until fruits or vegetables feel leathery or crispy.
Oven: If you don’t have a dehydrator, an oven set to its lowest temperature will work. Place food on a baking sheet lined with parchment and check regularly.
Sun Drying: In dry, warm climates, you can sun-dry fruits like tomatoes, but it requires 4-5 days of good weather and a proper setup to avoid insects.
4. Storing Dehydrated Produce
After dehydrating, allow the produce to cool completely before storing. Place the dried fruits or vegetables in airtight containers or vacuum-sealed bags to keep out moisture. Store them in a cool, dark place to maximize their shelf life, which can range from six months to a year.
Winter Uses for Dehydrated Produce
Homemade Soups and Stews: Add dehydrated carrots, zucchini, and tomatoes directly into broths and soups. They will rehydrate as they cook.
Trail Mixes and Snacks: Dried fruits like apples, pears, and berries make a delicious, healthy snack or addition to granola and trail mix.
Smoothies: Rehydrate dried fruits in water or juice, then blend them into smoothies for a burst of flavor and nutrition.
Baked Goods: Dried fruits, especially apples and peaches, work wonderfully in breads, muffins, and cakes.
Herbal Teas: Dried fruits and vegetables like citrus peels and herbs can be mixed to create comforting teas during the cold winter months.
At Raspberrys, we love incorporating seasonal ingredients into our dishes, and dehydrating allows us to do that even when fresh produce isn’t available. So, try dehydrating some of your favorite fruits and veggies this fall—you’ll thank yourself when you’re enjoying them in hearty winter meals!