Keep your pantry stocked with dehydrated fruit and vegetables, so that you can add a huge power boost to beef up those fresh fruits and vegetables that you have on hand. It's going to be particularly good to bolster the food you have or may be able to purchase when the fruit and veggies are out of season in your location.
Whether you are a natural food fan trying to find sensible food options across the range or a gardener with a big crop or a vegetarian, vegan or raw foodist wanting good food during the cold winter months, electric dehydration is your answer. Food Dehydration is the right way to preserve the food value of raw vegetables and fruit with the minerals , vitamins, and enzymes untouched.
Food dehydrating does not subject foods to elevated temperatures connected with conventional canning strategies. For safety reasons, low-acid foods are heated to temperatures of 240F degrees in a pressure canner. High-acid produce reaches a temperature of 212F in a water-bath canner. When a raw food is heated to an internal temperature of 120F or higher, much of it's nutritive value is lost, especially enzymes. Canning also leaches out water-soluble minerals and vitamins, which further depletes the healthy qualities of raw-living foods.
The term for lowering moisture content in a substance is dehydration. Dehydration can turn an otherwise delicious fruit or vegetables into a bit dry, shriveled model of its before dehydrated self. However , removing the majority of the liquid will not leave a totally dry product. Dehydrated fruit which has only a 25% moisture content will still continue be slightly moldable and soft to touching. Also the dehydrated product will be simple to eat and keeps nearly all the original flavor of a fresh fruit or veggie.
One vital point to remember with dehydrated fruit and vegetables is that just as the nutrient elements are retained, so is the glucose content of the product. This means that persons who have a need to watch their glucose level should be careful about consuming the dehydrated products. It is possible to consume a good deal of fruit in one setting, since the bulk is so seriously reduced.
Whether you are a natural food fan trying to find sensible food options across the range or a gardener with a big crop or a vegetarian, vegan or raw foodist wanting good food during the cold winter months, electric dehydration is your answer. Food Dehydration is the right way to preserve the food value of raw vegetables and fruit with the minerals , vitamins, and enzymes untouched.
Food dehydrating does not subject foods to elevated temperatures connected with conventional canning strategies. For safety reasons, low-acid foods are heated to temperatures of 240F degrees in a pressure canner. High-acid produce reaches a temperature of 212F in a water-bath canner. When a raw food is heated to an internal temperature of 120F or higher, much of it's nutritive value is lost, especially enzymes. Canning also leaches out water-soluble minerals and vitamins, which further depletes the healthy qualities of raw-living foods.
The term for lowering moisture content in a substance is dehydration. Dehydration can turn an otherwise delicious fruit or vegetables into a bit dry, shriveled model of its before dehydrated self. However , removing the majority of the liquid will not leave a totally dry product. Dehydrated fruit which has only a 25% moisture content will still continue be slightly moldable and soft to touching. Also the dehydrated product will be simple to eat and keeps nearly all the original flavor of a fresh fruit or veggie.
One vital point to remember with dehydrated fruit and vegetables is that just as the nutrient elements are retained, so is the glucose content of the product. This means that persons who have a need to watch their glucose level should be careful about consuming the dehydrated products. It is possible to consume a good deal of fruit in one setting, since the bulk is so seriously reduced.
About the Author:
Marjorie J McDonald experienced growing up in a gardening family. Each and every year a large garden was planted and all extra food was sold, frozen, canned or dehydrated so the extra foods lasted all thru the year. Creating food dehydrator recipes was especially fun for her family to do. Dehydrating vegetables for soups during winter was a must to do.
No comments:
Post a Comment