Water in fruit is extra pure, so it's a bit sad to "waste" it, but if there's no other choice it's good
What gives you that idea?!
Heavy metals and pathogens being retained in fruit juices is widespread and heavily checked by USDA etc.
Drying Fruits (2003)
41–45 of 45 posts
Re: Drying Fruits (2003)
#42Water in fruit is extra pure, so it's a bit sad to "waste" it, but if there's no other choice it's good
How can it be pure if it's in fruit? I'd think the fiber, sugars, acid, etc would all be considered impurities.
Re: Drying Fruits (2003)
#43Raisins are just grape jerky :) Arrange pretreated fruits on drying trays in single layers, pit cavity up. Dry at 140 degrees F (60°C) in an oven or dehydrator. Does anyone have an oven that can maintain such low temps?
My grandpa used his attic to make raisins. I don't know the process he used but we kids would sneak up on a rickety wooden ladder and there they were, hanging from a strings. The raises were never like the packaged ones, they were a lot bigger and chewier and a lot tastier.
Re: Drying Fruits (2003)
#44We bought a countertop dehydrator to handle the excess tomatoes I grew one year since I didn't want to try pressure canning sauces. I think our favorite uses are for apples, strawberries and bananas. We've had some good experiences with cucumber that resulted in tangy chips that were great to dip, but I think that was dependent on my garden producing weird, oversized cucumbers.
I grow a lot of catnip. A few weeks ago, I dried enough to fill up an empty 40oz peanut butter jar. My cats won't touch the store bought stuff anymore. The stuff I dried is so fragrant that the cats magically show up like the "runs can opener" meme. Makes me want to become a catnip dealer at my local farmer's market. I've tried bananas, but honestly, the whole slicing part and keeping them whole slices is just too mu…
We do the bananas when they are just starting to go brown, so they still have some integrity. Some stores sell them at a discount when they reach that state so it can be a good chance to make more. I imagine fully brown would be messy. When we get some to that point they usually go into the freezer to be kept for banana bread instead.
Re: Drying Fruits (2003)
#45Water in fruit is extra pure, so it's a bit sad to "waste" it, but if there's no other choice it's good
What gives you that idea?! Heavy metals and pathogens being retained in fruit juices is widespread and heavily checked by USDA etc.
https://borgenproject.org/how-fruits-and-veggies-can-make-sa...
https://www.reddit.com/r/explainlikeimfive/comments/wo2ygg/e...
https://www.thesenior.com.au/story/6649566/water-nectar-of-t...
https://news.cision.com/the-investor-relations-group/r/fruit... (slightly different topic: hydration)
Of course the idea is to eat organic fruit, not some commercial ones heavily treated and not very nutritive too