Fruit - an excellent source of vitamins and various other useful substances. It is possible to eat them not only in a fresh or tinned look, but also in dried. But how it is correct to dry up fruits?
Instruction
1. For drying choose slightly immature fruit. Take berries ripe, but strong, they can be dried both with stones, and without them. It is possible dry fruit and berries both in the sun, and in an oven. From berries dry currant, strawberry, a wild strawberry, bilberry, blueberry, raspberry, blackberry, a guelder-rose, a cranberry and hips. From fruit - grapes, apples, pears, peaches, apricots, plums, cherries, a fig.
2. Give special removal to temperature condition, for each type of fruit it is the. The quality of the final product depends on temperature. At first it is necessary to slightly dry fruit (45-50 degrees C), then to evaporate from them the water bulk (about 70 degrees), and then to bring humidity to 20-25% and to sterilize (about 80 degrees).
3. If you are going to dry fruit in the sun, then previously take them 3-4 hours in a shadow. Don't allow hit on fruits of direct sunshine, place them in well aired place. In such a way fruit will dry several weeks. It is possible not only to spread out fruits on lattices or horizontal surfaces, they can also be strung on threads and to hang out.
4. If you dry vegetables in an oven or a drying cabinet, open more often a door or you hold it slightly opened to lower humidity level inside. You watch closely temperature condition.
5. You dry small fruit entirely (for example if you do raisin or dried apricots), large clean from stones and cut segments or rings. In the middle cut fruits with a large stone in half.