Canning and Preserving For Dummies (49 page)

Dried Grapes

Everyone loves raisins! Making your own is a fun way to get kids involved with healthy, delicious eating. Try different varieties to see which ones you like the best. Thompson seedless grapes make the best-tasting raisins.
Note:
If you use seeded grapes, cut them in half and remove the seeds before drying. If you’re using seedless grapes, you need to split the skins to allow the grapes to dry more quickly (otherwise, the skin holds the moisture in).

Preparation time:
20 minutes

Drying time:
24 to 48 hours

Water content:
81 percent

Yield:
1 1/4 cups

4 1/2 pounds fresh grapes

1
If you’re using seedless grapes, hold them by the stem and dip the grapes in boiling water for 30 seconds to split the skins. Drain grapes on paper towels and remove the stems. If you’re using seeded grapes, cut each grape in half and remove the seeds.

2
Arrange the grapes on the tray (if you’re drying grape halves, place them skin side down, cut side up, on the tray). Dry the grapes in a conventional oven or dehydrator for 24 to 48 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 3 to 6 days.)

3
Test for doneness: The grapes (now raisins) should be pliable with no moisture pockets.

Per 1/4 cup serving:
Calories 279 (From fat 21); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 8mg; Carbohydrates 70g (Dietary fiber 4g); Protein 3g.

Dried Peaches

Any ripe fruit works well. Clingstone or freestone varieties, where the fruit separates easily from the pit, are easier to work with.
Note:
Although this recipe uses peaches, you follow the same steps to dry nectarines.

Preparation time:
20 minutes

Drying time:
Halves, 24 to 36 hours; slices, 14 to 16 hours

Water content:
Peaches, 89 percent; nectarines, 82 percent

Yield:
1/2 cup

2 to 2 1/2 fresh peaches

1
To prepare peaches, remove the peel, cut the fruit in half, and remove and discard the pits. Leave the fruit in halves or slice them into 1/4-inch pieces. (Prepare nectarines the same way, except leave the peel on.) Dip the fruit in your choice of dipping solution (refer to the section “Pretreating your fruit” earlier in this chapter for your options and detailed instructions).

2
Arrange the fruit on your trays (if you’re drying halves, place them skin side down, cut side up). Dry in a conventional oven or dehydrator 24 to 36 hours (halves) or 14 to 16 hours (slices) at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 2 to 6 days.)

3
Test for doneness: The fruit should be leathery, pliable, and shriveled with no moisture pockets.

Per 1/4-cup serving:
Calories 42 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 11g (Dietary fiber 2g); Protein 1g.

Dried Pears

Use dried pears in any recipe calling for dried apples. Your family will enjoy eating these sweet slices just as much as they do apples.

Preparation time:
20 minutes

Drying time:
12 to 18 hours

Water content:
83 percent

Yield:
1 1/2 cup

4 pounds fresh pears

1
Wash, peel, and core the pears. Cut them into halves, quarters, or 1/4-inch slices. Dip the pear pieces in your choice of dipping solution (refer to the section “Pretreating your fruit” earlier in this chapter for your options and detailed instructions).

2
Arrange the fruit on your trays and dry in a conventional oven or dehydrator for 12 to 18 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 2 to 3 days.)

3
Test for doneness: The pear pieces should be leathery with no moisture pockets.

Per 1/4-cup serving:
Calories 164 (From fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 42g (Dietary fiber 7g); Protein 1g.

Dried Pineapple

If you have never tasted a dried pineapple, you’re in for a huge surprise! Drying creates a chewy morsel that is packed with sweet flavor. Use fully ripe fruit.

Preparation time:
20 minutes

Drying time:
12 to 18 hours

Water content:
86 percent

Yield:
1 1/2 cups

6 pounds fresh pineapple

1
Cut away the peel and the eyes from the pineapple and remove the core. Cut the flesh into 1/4-inch-thick rings.

2
Arrange the pineapple rings on your trays and dry in a conventional oven or dehydrator for 12 to 18 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 4 to 5 days.)

3
Test for doneness: The pineapple rings should be leathery and not sticky.

Per 1/4-cup serving:
Calories 116 (From fat 9); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 29g (Dietary fiber 3g); Protein 1g.

Dried Plums

Plums become super-sweet and chewy when dried. Keep them on hand for a quick snack when you’re out and about. Two halves are the perfect amount to tide the kids over until the next meal.

Preparation time:
20 minutes

Drying time:
Quarters, 12 to 15 hours; slices, 10 to 12 hours

Water content:
87 percent

Yield:
1 cup

3 pounds fresh plums

1
Wash the plums; then cut them in half and discard pits. Quarter the plum halves or cut them into 1/4- to 1/2-inch-thick slices.

2
Arrange the plum pieces on your trays. Dry them in a conventional oven or dehydrator for 12 to 15 hours (quarters) or 10 to 12 hours (slices) at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 4 to 5 days.)

3
Test for doneness: The plums should be pliable and shriveled.

Per 1/4-cup serving:
Calories 176 (From fat 18); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 42g (Dietary fiber 5g); Protein 3g.

Dried Strawberries

Strawberries don’t rehydrate well. They’re best if frozen (head to Chapter 15 for instructions). Still, give them a try and see if you like the results.

Preparation time:
20 minutes

Drying time:
8 to 10 hours

Water content:
90 percent

Yield:
1/2 cup

1 pound fresh berries

1
Wash the strawberries and remove the caps. Cut them into 1/4-inch slices.

2
Arrange the slices on your trays. Dry in a conventional oven or dehydrator for 8 to 10 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 1 to 2 days.)

3
Test for doneness: The strawberries should be pliable, hard, and almost crisp.

Per 1/4-cup serving:
Calories 64 (From fat 7); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 15g (Dietary fiber 5g); Protein 1g.