Drying basics
Low heat, good airflow and an evenly prepared batch.
- Start with sound ingredients. Drying cannot rescue spoiled or mouldy food.
- Cut evenly. Follow the ingredient's specific cooking or blanching instructions.
- Leave airflow between pieces. Use approved solid liners for purées.
- Check before the estimated finish. Remove finished pieces individually.
- Cool several samples before checking their texture and centres.
- Cool the batch before packing airtight. Label and store cool, dark and dry.
- If moisture appears, investigate promptly. Discard mouldy food.
Fruit needs conditioning. Keep cooled dried fruit loosely packed in sealed clear jars for 7 to 10 days, shaking and checking daily. Condensation means further drying is needed.
Vegetables generally need a brittle finish. Fruit can remain pliable. Jerky needs a separate safe heating step. Complete meals need a tested method.
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