One of my most favorite healthy, convenient and incredibly delicious foods,that I have always enjoyed, is jerky. Although, over the past 10+ the years I stayed very clear from the toxic versions that are pre-packaged in the store.I mean, Ewwwww....its the cheapest cuts and source of chemical, hormone and anti-biotic contaminated and CAFO raised meats, that have been dipped in more lethal chemicals (nitates/colors/flavorings) and enhanced by "FrankenFoodScience" magic, right? Its really crazy to imagine since food preservation by drying is the oldest (see primitive) method of preserving food. Through out history, the sun, the wind, and a smokey fire were used to remove water from fruits, meats, grains, and herbs.
By definition, food dehydration is the process of removing water from food by circulating hot air through it, which prohibits the growth of enzymes and bacteria.When I think about the definition of a Primitive Diva, this kind of conjours up that image of taking a VERY primitive method of preparing our food- BUT having very diva-like patience when it comes to waiting on nature and the elements to do their job. Thats where a dehydrator comes in. It keeps the nutrients of our food alive and vital. Yet makes them safe to store and carry along without refrigeration--this is THE very method our hunter gatherer sisters would have used for preserving meats,vegetables, fruits, nuts and berries. So, as I busily prepare nut and flax crackers, beef jerky(grass fed, of course) and fruit rolls for my families snacking this week. I wanted to share a few "hows and whys" of dried foods!
Benefits of Dried Food
Dried foods are tasty, nutritious, lightweight, easy-to-prepare, and easy-to-store and use. The energy input is less than what is needed to freeze or can, and the storage space is minimal compared with that needed for canning jars and freezer containers.
The nutritional value of food is only minimally affected by drying. Vitamin A is retained during drying; however, because vitamin A is light sensitive, food containing it should be stored in dark places. Yellow and dark green vegetables, such as peppers, carrots, winter squash, and sweet potatoes, have high vitamin A content. Vitamin C is destroyed by exposure to heat, although pretreating foods with lemon, orange, or pineapple juice increases vitamin C content.
Dried foods are high in fiber and carbohydrates and low in fat, making them healthy food choices. Dried foods that are not completely dried are susceptible to mold. Microorganisms are effectively killed when the internal temperature of food reaches 145 degrees Farenheit (F).
Equipment Needed for Drying
To be certain of the final quality and consistent drying of foods, a dehydrator is recommended,
especially if you live in an area with unpredictable weather or humidity (like I do in Houston ,Texas). Sharp knives and a food processor or blender will
also make certain recipes and the drying task easier.
Some recipes call for blanching, steaming, or pretreating foods. Equipment for these processes include a deep kettle with a lid and a wire basket, a colander, or an open mesh cloth bag to hold produce. A non-metal bowl is best for pretreating fruits and vegetables to prevent discoloring.
I will be sharing several Jerky recipes in the book but here is a general recipe to follow when making a delicious fruit leather.
Preparing Food for Drying
Select ripe fruit for drying. Bruised fruit can be used if you trim away any bruised spots. Do not use molding or OVER ripe food for drying.
Slicing foods allows the dry air to circulate and dry the surface area of the food first. Cut foods into 1/8-inch to 1/2-inch slices. The higher the water content, the larger you should make the slice size. Small slices of high-moisture foods, such as watermelon, would disappear when all the moisture has evaporated.
Peel fruits and vegetables, including bananas, melons, winter squash, and other foods.
Pretreatment
Pretreatments are techniques used to make quality products. Pretreatments include dipping, blanching, cooking, or candying.
Dipping prevents oxidation or color changes in fruits and vegetables. Dip fruits in pineapple or orange juice. Dip vegetables in diluted bottled lemon juice (dilute 1/4 cup of lemon juice in 2 cups water, then dip vegetables and some fruits for 2 to 3 minutes).
You may want to avoid commercial stabilizers and simply make a homemade stabilizer, mix 1 Tablespoon of salt or vinegar with 8 cups of water or dissolve one 500 mg tablet of vitamin C per 1 cup of water.
Blanching is recommended for asparagus, green beans, broccoli, brussels sprouts, cauliflower, and peas. Blanch for a very short period to cause checking of skins.
Making Fruit Leathers
Leathers from Fresh Fruit
Select very ripe fruit. Wash fresh fruit or berries in cool water. Remove peel, seeds, and stem. Cut fruit into chunks. Use 2 cups of fruit for each 13-inch by 15-inch fruit leather. Purse fruit until smooth. Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg.) for each 2 cups of light-colored fruit to prevent darkening.
If you choose to sweeten the leather, just add honey,or ripe banana's and even date paste. Honey is best for longer storage because it does not crystallize. You may even use stevia if desired. But remember as fruit dehydrates its natural sugars become condensed and much sweeter!
Leathers from Canned or Frozen Fruit
Home-preserved or store-bought canned or frozen fruit may also be used to make leathers. Drain fruit and save liquid. Use 1 pint of fruit for each 13-inch by 15-inch leather. Purse fruit until smooth–if too thick, add liquid.
Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg.) for each 2 cups of light-colored fruit to prevent darkening. Applesauce can be dried alone or added to any fresh fruit purse as an extender. It decreases tartness and makes the leather smoother and more pliable.
Pouring the Leather
Fruit leathers can be poured into a single large sheet (13-inch by 15-inch) or into several smaller sizes pieces.Make sure you use an approved teflex sheet (designed to be in the dehydrator and prevents sticking) Spread puree evenly, about 1/8-inch thick, onto drying tray. Avoid pouring puree too close to the edge of the tray. The larger fruit leathers take longer to dry.I use my left over green smoothies and make leather out of them....its so delicious and great for travelling without my blender!
Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven, and 1 to 2 days in the sun.
Drying the Leather
Dry fruit leathers at l05-115 degrees F. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indention should be evident. While warm, peel leather from plastic and roll. Then, allow the leather to cool and rewrap the roll in plastic.
Chances are the fruit leather won’t last long enough for storage. If it does, it will keep up to 1
month at room temperature. For storage up to 1 year, place tightly wrapped rolls in the freezer.
I hope you enjoy all of the dehydrator recipes that I will have in my upcoming book....pizza crust, jerkies, desserts, crackers, chips and more!
Here is my dehydrator....I did a year of research before making my decision! It is the best due to a controllable temperature setting, 9 trays, and a timer- so, I can go about my life without having to check on it continually. Love it!
