Dried strawberries are a healthy treat that you can easily prepare at home. Drying strawberries in the oven How to properly dry meadow strawberries

The variety of berries is so pleasing in the summer that you want to preserve their aroma and taste for a long time. Some people make jam from them, freeze berries, prepare marshmallows or candied fruits. However, the berries can also be dried. It is very easy to do this at home.

Preparing the berries

Dried strawberries are an excellent vitamin preparation for the winter. These berries can be consumed on their own, you can add them to tea or compotes, or to a variety of baked goods. It is also worth mentioning that when dried, the berry retains many beneficial properties. Dried strawberries contain numerous vitamins, minerals and other beneficial substances.

First you need to select high-quality berries and prepare them for the further process. Only ripe specimens without a single flaw are suitable for drying. Try to choose varieties so that the berries are sweet and dense. Soft and watery varieties already lose their shape during washing and become completely unsuitable for drying.

Gently wash the ripe berries with running water and remove the leaves. Then place them in one layer on paper towels to let the strawberries dry a little. Then we cut each berry into thin plates 5 mm thick. Try to keep the plates the same thickness. You can cut it both lengthwise and crosswise. After the berries are prepared, you can proceed to the drying process.

Drying methods

Prepared strawberries can simply be dried in the open air. Perhaps this is the simplest and most proven drying method. It is quite possible to use the method of our grandmothers: you need to string each plate on a thread and hang it to dry. It is advisable to dry it outside if possible. As a rule, the berries are dried in this way for 3-4 days.

You can also air dry strawberries in another way. To do this, you will need a flat surface, which must be covered with several layers of newspaper. It is better to put white thick paper on top of the newspapers. This is necessary so that the paint from the newspapers does not absorb into the pieces of berries. Place strawberry slices in one layer. If you use this recipe, remember that the plates need to be turned over periodically so that the strawberries dry evenly on both sides. After 3-4 days the berries will be ready.

By the way, on the first day you will need to replace the paper soaked in juice.

If you want to speed up the process, you can dry the berries in the oven. Strawberries cut into slices should be placed in one layer on a baking sheet, which must first be covered with baking paper. Fruits need to be dried at a temperature of 50–60°C. At higher temperatures they will begin to brown. Therefore, if you have a gas oven, it is recommended to constantly monitor the temperature.

After an hour and a half, remove the berries from the oven, turn them over and let them cool completely. After this, place the baking sheet back in the oven and dry the strawberry plates on the other side for another hour and a half. For better drying, the oven door should be opened slightly.

Nowadays, you can use a more modern and faster method. For example, dry the berries in an electric dryer. We place the prepared pieces in one layer on special trays of the device. Set the temperature to 55°C and turn on the electric dryer.

If the house does not have an electric dryer for berries and vegetables, then it is quite possible to use a regular microwave oven. Place the prepared pieces on a flat dish. It is recommended to first cover the dish with baking paper or a thick paper napkin. We also cover the top of the berries with thin paper. We set the power to 600 W and turn on the timer for exactly 3 minutes. After that, open the door and remove the top paper.

It is quite possible to use an air fryer to dry strawberries. The prepared pieces should be placed on a tray and the temperature should be set to 45°C. During drying, open the lid slightly to allow excess moisture to evaporate. The drying process in such a unit will take a maximum of two hours. After an hour of such drying, the temperature should be increased to 60°C. At the same time, there is no need to turn the strawberries over during the process itself.

Small strawberries can be dried whole. Peeled and washed berries must first be dried a little in the sun. It is advisable to dry them in the sun for 24 hours. Afterwards you can place them in the oven and dry them at a temperature of no more than 50°C. A well-dried berry decreases in size and does not stick to your hands at all.

Storage and use

Dried strawberries must be stored properly, otherwise they may become moldy. The ideal storage place is a glass container with a tight lid. In this form, the berries can be stored for up to two years.

Dried strawberry slices can be crushed in a coffee grinder and the powder can be added to baked goods. As a result, the cupcakes or pies will be a pleasant pink color and acquire an extraordinary aroma. Strawberry powder goes very well with classic charlotte. An infusion of dried strawberries is used during seasonal colds. This drink strengthens the immune system and has a positive effect on health.

To learn how to dry strawberries, see the following video.

For the winter - this is a long but pleasant process. Drying is one of the simplest and cheapest types of preparation. You can dry almost anything your heart desires: herbs, fruits, vegetables, berries and others, other gifts of the rich Russian nature. Drying fruits has various advantages and benefits, which are revealed at various moments, from preparation to the enjoyment of consumption.

Let's talk about drying strawberries in the oven. Let's talk about the benefits and advantages of this berry. Let's talk about the most important thing - the preparation method. It’s worth starting with the fact that there are strawberries in almost every garden and dacha. Strawberries are a wonderful berry that does not require special care, and at the same time has a pleasant subtle taste that is liked by both the smallest representatives of humanity and older people. Strawberries do not lose their amazing taste after drying in the oven, and beneficial substances remain in them in large quantities, due to which strawberries after drying in the oven have amazing taste and beneficial properties.

Before you start drying strawberries, you need to collect them, wash them, cut them into equal parts - slices, and place them on a baking sheet so that air can envelop a large area of the fruit. Many experienced housewives dry strawberries in a microfiber, while all the taste and beneficial properties remain unchanged. Drying strawberries in the oven takes about 20 – 40 minutes, depending on the temperature. The recommended drying temperature for strawberries is 60 degrees Celsius. After drying in the oven, the strawberries can be laid out on a tray or special flooring on the windowsill, where the pleasant and healthy summer sun will fall on the strawberry pieces, which will give a fragrant tan and additional vitamins to this product. Sliced strawberries can be dried on the windowsill or placed in a storage place where the slices will dry completely, thereby protecting themselves from the influence of microbes.

You can store dried strawberries in a bag in a cool place away from sunlight, dust and dirt. It is in this place that strawberries dried in the oven will be stored for more than one month. You can store strawberries for a very long time, but the best option would be to consume them within one year. During long-term storage, vitamins and other beneficial substances are reduced, thereby making strawberries less healthy and tasty than before. Dried strawberry slices are best stored in a gauze bag, and the contents must be constantly checked. Even if all storage conditions are met, some slices may deteriorate and must be isolated from normal strawberry slices.

Various preparations, in this case oven-dried strawberry slices, are a treat for moths. Moths are a pest for dried strawberries and many other different products. To prevent moths from causing harm, it must be placed in a place inaccessible to moths or special low-smelling moth repellents must be used. Moths are a vicious pest that eats not only woolen fabrics, but also various preparations for the winter.

Before eating, slices of dried strawberries should be thoroughly rinsed under warm water, then soaked for the required time in cold water so that the slices become soft and pleasant to eat. Dried strawberries can be consumed separately from other foods, or they can be used in various recipes. Many professional harvesters prefer dried strawberries with warm milk. This combination is very useful and pleasant to use. In addition, you can add various other berries and fruits to this dish. It should be taken into account that many fruits do not combine, which can result in an unexpected taste. But even better, by changing the components of this incredibly simple but delicious dish, you can get a taste that will bring a lot of positive emotions.

In a cold, blizzard winter, late in the evening over a cup of tea, nostalgia for the hot and generous season of summer suddenly surges. And then we will be warmed by our favorite delicacy - dried strawberries, the calorie content of which is much higher than fresh ones, but this heat energy is so necessary in the cold! By adding a few pieces to your tea, you can enjoy not only the wonderful taste, but also the aroma of a summer berry meadow.

Since ancient times, our ancestors have been drying vegetables and fruits. Dried in the sun, in ovens, in ovens. Now this process has become much faster, easier, and more comfortable with the advent of electric dryers. And the product yield is of higher quality, with minimal loss of nutrients, and is clean. Owners of this miracle now have the opportunity to dry vegetables, fruits, berries, herbs, mushrooms and even meat and fish at home. Every housewife will be happy with her preparations.

How to dry strawberries in an electric dryer?

Dried strawberry chips are a fragrant delicacy that children adore. The process of drying this berry is quite difficult and you will need to be patient. The range of electric dryers is quite wide, and therefore their operating principles are different. It is worth reading the instructions carefully, because... Drying time for berry plates can range from 6 to 12 hours. It is not recommended for novice housewives to leave the device turned on overnight - the bottom layer of strawberry slices may burn. Having studied everything necessary, we proceed to the drying process itself.

We wash the berries under running water and remove the stalks. Let the water drain well, you can spread a cloth on a board. We cut each berry into flat slices, the approximate thickness is 4 mm, small berries can be whole or in half. It is very convenient and quick to do with an egg slicer.
Place the berries on clean trays in one layer, preferably without touching each other. If the holes are large, you should additionally buy mesh. We turn on the operating mode of the electric dryer, set the temperature within 50-55. We check periodically and, if necessary, rearrange the pallets.
Ready-made dried strawberries are soft, plastic, and do not release juice when pressed. Much depends on the thickness of the slice and the drying time.
Once completely cooled, the dryer will come off the tray more easily; if necessary, carefully use a knife.
Place the finished product in dry, clean jars, close with a vacuum lid and store at room temperature.

Five pallets will accommodate approximately 1 kg of berries, the drying yield will be 70 g. The calorie content of 100 g of dried strawberries is 273 kcal. The shelf life of dried fruits is up to 2 years.

Dried strawberries

There is another way to dry this berry, and it will turn out dried. Some people call dried strawberries Thai. Let's look at one of the recipes!

Add 400 g of sugar to 1 kg of berries and place the bowl in the refrigerator for a day.
Prepare syrup based on 350 g of water - 350 g of sugar. Pour the cooled berries into boiling syrup and boil for 10 minutes. Place in a colander (sieve) and let the water drain.
Place the strawberries on a baking sheet and place it in an oven preheated to 85 degrees. After 30 min. take out, cool, stir with a wooden spatula.
We carry out the heat treatment 2 more times, but lower the temperature in the oven to 75 degrees. Then we cool and keep the berries at a temperature of 30 degrees for 6-8 hours, or in an electric dryer.

You can choose both drying methods to compare the taste of this wonderful berry crop. Although the process is labor-intensive, it is worth it! "Small spool but precious!" Both dried and dried strawberries have a greater amount of vitamins and microelements; the calorie content is increased, which means that our body will receive an energy boost or a charge of vivacity. Treat yourself and your loved ones to this wonderful delicacy!

Once upon a time, every family made jam - regardless of whether the family ate it or not. Today we make only those preparations for the winter that really bring pleasure - either in the process of preparation or in the process of consumption. One of these winter recipes is sun-dried tomatoes, which everyone has become very fond of in recent years. But you can dry cherries, melons, and strawberries for the winter - Marina Yaroslavtseva, a mother of many children, shares her recipes.

You will need:

1 kg strawberries (it is important that the strawberries are large and ripe, but dense)
800 g sugar
1½ cups water

Sort the berries, leaving strong, healthy specimens, rinse, place in a colander and leave for 15 minutes to drain well.
Remove the stems, sprinkle the berries with some of the sugar and put them in the refrigerator for a day. To prevent strawberries from absorbing foreign odors, seal them with a lid. During this time, the berries should give juice. It can be used to make strawberry ice by pouring it into molds and freezing, or you can dilute it with drinking water to taste and get a flavorful strawberry drink. You can also bring the juice to a boil, pour it into sterilized jars and put it in the pantry for storage.
Mix the remaining sugar with water and cook the syrup until the sugar is completely dissolved. Place the prepared strawberries in the boiling syrup and cook over low heat, covered, for 10 minutes. Remove from heat and cool for 10–15 minutes.
Place the berries in a colander and let the syrup drain. The syrup can also be sterilized and stored for long-term storage or used to make drinks.
Arrange the berries in one layer on a baking sheet and dry in the oven at 85°C for 1.5–2 hours, stirring every half hour. After this, leave the strawberries at room temperature for about a week to dry.
Store dried strawberries in a cool place (not the refrigerator) in airtight, dry glass jars.

You will need:

1 kg pitted cherries (choose large cherries with dense, unjuiced pulp)
350 g sugar
50 g powdered sugar

Sort the cherries, removing damaged and unripe fruits. Rinse the remaining berries and let the water drain.
Remove the pits from the cherries. You can find many different tools for removing pits in stores. As a last resort, remove them with your hands, remembering to put on gloves first.
Mix pitted cherries with sugar and leave for 5 hours. During this time, juice will be released.
Place the container with the cherries on the stove and bring to a boil over low heat. Turn off the stove, cover the container with a lid and leave for 5 hours. Heat again and steep the cherries again for 5 hours. Repeat this operation three times.
After this, place the cherries in a sieve and leave for an hour to allow the syrup to drain thoroughly. Then try to gently squeeze out the remaining moisture with your hands. The released syrup can be diluted with water to taste and used to make drinks.
Place the cherries on a baking sheet lined with parchment and dry in one of two ways. You can leave the berries for 12-15 hours in the oven at a temperature of 60-65 ° C or for 5-8 days at room temperature, turning them over once a day.
Sprinkle the finished candied fruits with powdered sugar and store in a dry, hermetically sealed jar.

The most difficult thing in this recipe is choosing the right variety of tomatoes. Their flesh should be dry and fleshy. Watery, juicy fruits are not suitable.

For 2 cans of 0.5 l:

1 kg tomatoes
200 g olive oil
2 tbsp. l. salt
spices to taste
ground black pepper

Wash the tomatoes and cut them: oblong ones - in half lengthwise, round ones - into four parts. Using a teaspoon, scoop out the seeds into a separate container - they can be used for preparing other dishes.
Place the tomatoes cut side up, add salt and pepper, then turn them upside down on paper towels and forget about them for one to two hours.
Now line a baking tray with baking parchment and grease it with olive oil. Place the tomatoes cut side up on the paper, sprinkle with oil, and sprinkle with chopped garlic if desired.
Place the tomatoes in an oven preheated to 70°C and dry until desired consistency - this may take 6 to 12 hours.
Place the sun-dried tomatoes in jars and add olive oil. You can add your favorite spices to them: for example, a pinch of rosemary, a few rings of hot pepper, half a teaspoon of thyme, and for better preservation - 1-2 tablespoons of balsamic vinegar and a couple of pinches of salt.
You need to store jars of the delicacy in the refrigerator, and the oil infused with sun-dried tomatoes can be used to dress salads or even just spread on bread.

Dried melon is an incredibly tasty and aromatic delicacy. You will spend very little pure time on its preparation, although it will take quite a long time to dry the melon. But have a little patience, and your reward will be a wonderful dessert that will retain all the beneficial substances!

Cut a well-ripened but dense melon in half, remove the core with seeds, peel with a sharp knife, cutting off the greenish pulp underneath along with the skin.
Cut the peeled pulp lengthwise into strips 2–3 cm thick. Place the melon strips on a tray, cover with gauze to prevent flies and wasps and dry in a warm place, preferably in the sun. You can also dry melon in the oven at a temperature not exceeding 75 °C. When drying in the sun, turn the strips over every two days.
After 10–14 days (depending on the room temperature and the type of melon), weave the dried pieces into braids, connecting several strips at a time. The melon strips will be sticky and flavorful.
You can store this dessert in dry boxes or jars in a warm place.

You will need:

1 kg lemon peels

For the syrup:

200 ml water
1.5 kg sugar

Cut the lemon peels into strips 1–2 cm wide and soak in cold water for about a day. During this time, drain the water twice and fill the crusts with fresh water. The peels are soaked to remove the bitterness.
Place the soaked peels in a colander and let the water drain.
Pour water into a saucepan and bring it to a boil. Place lemon peels in boiling water and blanch them for 10 minutes, then drain again in a colander.
For the syrup, bring the water and sugar to a boil and heat, stirring, over low heat until the sugar is completely dissolved.
Dip blanched lemon peels into the syrup and simmer for 10 minutes.
Turn off the stove and leave the crusts for 10–12 hours. During this time, bring the lemon peels to a boil three times, cook, then remove from the stove.
Place the finished crusts in a colander and let the syrup drain completely. Do not pour out the syrup: it can be used to prepare desserts and drinks, it can be used to soak cake layers or pour over ice cream.
Place the lemon peels on a baking sheet lined with baking paper and dry in the oven at 30–40 °C until small sugar crystals form on the surface.
Pour the prepared candied lemon peel into a dry, clean jar and seal tightly.

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autoclave for canning

Autoclaves for home canning You can go to our Fermash online store. Our managers will help you choose autoclave whatever you ask! Here you will find both gas and electric (universal) models, with a capacity of 5 to 28 liter cans.

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At the beginning of the 19th century, the first canned goods appeared, separated after thermal processing, in sealed containers. However, thermal processing is now abandoned by the most common method of preparing canned food. Sterilization is one of the main technological stages Sterilization of canned food and thermal processing of the product, which ensures death bacteria by eliminating microbiological food at temperatures in a moderate climate (15-30 ° C), and sometimes at higher temperatures.It guarantees the safety of canned food for food (according to microbiological indicators Mainly, canned food is sterilized at a temperature of 120 ° C, sometimes above 100 ° C. Sterilization is intended for the preservation of canned products, which means the preservation of food value, organoleptic properties, and costliness. getting the hang of it autoclave for canning If you change the hour for preparing canned food, you are guaranteed to lose all bacteria. It is recommended to use sterilization and packaging of all types of canned food in glass containers of various sizes from 0.2 to 3.0 liters in squeezed or sealed jars.

1. Seat the jars filled with food tightly.
2. Place balls in the autoclave - jar on jar, up to Golovin. Place a wooden lattice at the bottom.
3. Fill with water, making sure to cover the jars with a ball no less than 2 cm.
4. Close the lid of the autoclave and tighten the bolts.
5. Using a car pump, pump the autoclave up to 1 atm and visually (with additional water) or by ear check the tightness of the seal. The pressure is required to save the filling of the cans, because when heated, it will leak Pressed in the autoclave itself and in the middle of the jars .
6. Heat the water in the autoclave to 110 ° C (the pressure will increase). When the temperature rises to 110 ° C, wait an hour and soak the jars for 50-70 minutes. Be sure to do this so that the temperature does not exceed 120 ° C. This processing regime achieves both the death of pathogenic organisms and the savory taste of canned food.
7. Remove from heat (simmer) and leave to cool (you can also use cold water) to a temperature of no more than 30 ° C.
8. The cob giblets will be squeezed in an autoclave. Open the autoclave, pour water through the hose and remove the jars.

It is necessary to add that the pressure gauge of the autoclave will show pressure at a temperature of 110 ° C - 2.5-3.5 atm, and at a temperature of 120 ° C - 4-4.5 atm. Then, keep pressure on the heating temperature of the autoclave and the volume of air between the lid and the jars.

Sterilization modes for canned food