Content
- Dry vegetables - shelf life without preservatives
- Dry - the oldest method of preservation
- Drying time and temperature
- Suitable vegetables
- Tips
- Every vegetable dries differently
- Drying - these are the key facts
- Tips
- Durability and use
Dried vegetables are a tasty snack
Dry vegetables - shelf life without preservatives
At harvest time, your own garden supplies more fresh vegetables than can be eaten at once. It pays off to cover excess yields for the winter. As space is limited in the freezer, other methods must be used. How about drying?
Dry - the oldest method of preservation
Preservatives and their damaging effect on the human body are on everyone's lips today. With dry vegetables you are on the safe side. The long shelf life is achieved solely by dehumidification. Most naturally this happens in the air. But the oven and a Dehydrator are also suitable for gentle drying.
Drying time and temperature
The moisture has to desecrate from the vegetables before rotten bacteria and mold can gnaw on it. There is a time to keep that dries the vegetables as quickly as possible while maintaining its aroma and nutrients.
The temperature is such a screw that can be turned on the time. The higher it climbs, the faster the moisture evaporates. Only the vegetables should not roast, which is why 50 degrees Celsius are the upper limit. A Dehydrator automatically regulates the temperature, the oven can be set manually.
Suitable vegetables
Theoretically, every vegetable can be dried. While one decides at home only for certain varieties and freshly buys the remaining needs, all vegetables are welcome as a lightweight during trekking tours.
All vegetables that bring spice into our food can do so in a dried state:
Tips
These vegetables are often used together. It therefore makes sense to dry them as a mix and store them.
Tomatoes and peppers are also suitable for this type of preservation. From southern countries, pepper wreaths, which hang on the wall of the house to dry, are a common sight in rural areas. Since the weather is rarely so hot here, it might be necessary to resort to drying helpers.
Every vegetable dries differently
Since the individual types of vegetables differ in every respect, the process must be tailored precisely. At this point, only the general features of the drying methods can be cited. Obtaining variety-specific information is essential.
Drying - these are the key facts
The vegetables are ripe and freshly harvested, washed and cut into suitable pieces? Then it can go! Which type of drying is left to the vegetables should be weighed exactly. The following information can contribute to the decision-making process.
Tips
When drying flexibility is announced. If the air temperature is no longer sufficient to complete the drying process, it must be continued in a timely manner using a different method.
Durability and use
When the dried vegetables come into contact with water, it comes to life again. So many a variety of vegetables is then the freshly picked variety in nothing nach.Vor especially not if it is used in cooked foods.
The shelf life of dry vegetables can be years, but should be learned separately for each variety. All should be stored in a cool, dry and protected from light. Some open, others tightly closed.