Vitamin C is destroyed by exposure to heat, although pretreating foods with lemon, orange, or pineapple juice increases vitamin C content. Dried foods are high in fiber and carbohydrates and low in fat, making them healthy food choices. Dried foods that are not completely dried are susceptible to mold. Equipment Needed for Drying To be certain of the final quality and consistent drying of foods, a dehydrator is recommended, especially with unpredictable Ohio weather. Sharp knives and a food processor or blender will also make the drying task easier.
Many guidelines call for blanching, steaming, or pretreating foods.
Equipment for these processes include a deep kettle with a lid and a wire basket, a colander, or an open mesh cloth bag to hold produce. A non-metal bowl is best for pretreating fruits and vegetables to prevent discoloring. Preparing Food for Drying Select ripe fruit for drying. Bruised fruit can be used if you trim away any bruised spots. Do not use molding food for drying.