how to dehydrate food with a dehydrator |

Whether you are growing your own fruits and vegetables, buying them locally seasonally, or just reducing food waste, learning to keep food properly ensures a full harvest of healthy produce --round.There are several ways to keep the nutrition and flavor of preserved foods unchanged for months to years.With minimal effort, you can stop your family from visiting the storebought, out-of-Season vegetables and help save the environment by reducing the carbon footprint.Here\'s how.
Set up a root cellar using a basement, stairwell or window well.The root cellar can be a room in the basement or a separate cabin, but it should be good --Insulation, high humidity.Install an air-Ensure good ventilation.If using the basement, make sure it has at least one exterior wall and is as far away from the heater as possible.The interior walls should be made of wood and should be insulated with fiberglass batting with a steam barrier.Lay a layer of gravel on the floor, and occasionally spray it with clear water to keep the water in the room.Layer the stored vegetables using shelves or steps to keep the root crop at the top and warm-Favorite onions, pumpkins and pumpkins at the bottom.Fruits like pears and apples can be placed on the middle shelf or on the middle layer.Put a pot of water in the room and keep it moist.
Clean the product thoroughly and cut into small pieces.Small berries and fruits may be in good condition, but be sure to remove any pits.Boil the product with steam or water, syrup or juice before placing it in a sterile Mason jar.(You can also put cut fruits or vegetables into the jar and pour boiling water on top for a few minutes.) Wipe the edge of the jar with a clean cloth and screw it up to the top but not too tight.Vegetables and fruits can be done by filling a large pot or electric fan with hot water half the time, placing the filled Mason car inside, covering the lid and adding boiling water 2 inch above the lid of the jar(Do not pour boiling water directly on the jar.) Cover the lid of the pan, bring the water back to the boil, and arrange the boiling time between 35 and 90 minutes depending on what you are holding the can.
To freeze the fruit, dip the pale fruit into asa acid (vitamin C) with 1 to 2.5 tsp.There are fewer peaches and apricots and more apples per glass of water.1/2 cups of sugar per glass of water.You can also freeze the fruit in a dry package by sprinkling 1/2 cups of sugar per pound of fruit.Cover the fruit with liquid, or in a plastic freezer bag or container, make sure there is about an inch of space left on the top for air expansion.If placed in a Mason jar, leave an inch at the top of the jar.Heat or steam the vegetables in boiling water to invalidate the enzyme that breaks down the starch.Immediately cool them under running water, and then drain them with paper towels.Pack and freeze like fruit, but don't add sugar, water or syrup.
Put fruits and vegetables outdoors to dry, in the garden next to the plants, and cover them with thin nets to protect them from garden creatures.Or put them in a net or sack.For long-Put indoor storage, beans, corn or peppers together and hang them in the attic or in a dry and airy space at home.You can also put the produce on the big screen and put it in a homemade frame indoors or outdoors.It is better to use a mesh instead of a metal screen, as metals may contain harmful contaminants that may penetrate into food.Place the screen window in a warm and dry environment, such as a roof or driveway, and cover the screen window with a cheese cloth to prevent insects from entering.Bring them in at night to prevent them from moistening with dew.Food dehydrators are easily available in most small household appliance centers or discount chain stores and are cheap.Make sure the rack is disassembled for cleaning.Check energy efficiency and convenient functions such as timer, automatic shutdownTurn off and variable temperature settings.To keep it simple, dry the fruits and vegetables in the oven using a low heat environment for a long time.Alternatively, create your own hot dehydrator by adding a small heat source to the box with several layers of shield shelving.To prevent overheating, the heat source should be kept at least 6 inch below the first plate of food.
For jelly, add about 5 quarts of berries in the pan and mash them with potatoes.Add 1.5 cups of water to the pan, cook and stir occasionally.Cook for five minutes or until tender.Place the mixture in a jelly bag or cheese cloth, hang it on the pan and let the juice drain overnight.Pour the juice into the kettle, add 6 cups of sugar and heat it on a high flame until it is completely boiling.Insert a thermometer and note the temperature at which the mixture is boiling.Heat up to 8 to 10 degrees at the initial boiling point, then pour the mixture into the heated sterile tank with a space of 1 1/2 left on the top.Put in a boiling water bath or seal the top of the jar with paraffin.Label when cooling and store in a cool and dry place.To turn the fruit into jam, jam or jam, first wash and peel thoroughly and then cut into small piecessized pieces.Boil water, add fruit in the pan, mash with potatoes, and add more water if necessary.Add sugar and lemon juice, then bring the mixture to a boil and stir.Using a meat thermometer, test the temperature of the liquid and remove it from the top of the furnace when the mixture reaches a boiling point above 8 to 10 degrees Fahrenheit.Let the mixture cool for a few minutes before storage.