Vegetarian Recipes

Variety of fruits and dehydrated vegetables

Dried fruit in glass jars sealed vacuum

Dried fruit in glass jars sealed vacuum

dehydrated carrots

Carrots stored in jar of preserves Vacuum

Sliced apples in process

Dehydrated apples, individual tray drying machine

Dried apples in plastic bags sealed

Mandolin- slicer manual of vegetables and fruits

Dried eggplant in soy sauce

Dehydrating Machine “food dehydrator machine” 6 drying trays

Tomatoes  not dehydrate

Dried tomatoes

Tomato preserves casserole

Grapefruit to be glazed with brown sugar

Dried candied grapefruit

Pears drying process

The dried pears

dried orange

Ingredients:

• Fruit or vegetable you choose for the portion of your machine trays

It can dehydrate the majority of foods such as strawberries, grapes, pineapples, papayas, peaches. dates, plums, peppers, peppers, chilies, beans, herbs, herbal tea, spices, flowers and more.

Steps:

• Wash fruit and remove the shell if it lasts

• Slice fruit and vegetable manual machine to achieve the thinnest thickness

• dry with paper towels if the fruit has a lot of juice

• Put in tray drying

• Comparing the drying three times a day to assess their state. If the fruit does not completely dry, the water will ake the rot or fungus take

• Appropriate storage, once the food is dry, must be placed in sealed jars, sealed plastic bags or containers to keep the product free of moisture. Never place them in a refrigerator.

Nuts-drying or dehydration of vegetables, spices, fruits and herbs, is a procedure done for thousands of years to help its preservation. When foods are dried, they lose almost all the water they hold, thus preventing the growth of microorganisms. Sun-dried fruit is one of the oldest methods of preserving food by both the Egyptians and by the Mayas, Aztecs, Indus, Mesopotamian Phoenicians and others. In addition to the ancient sun-dried food is also preserved with salt, to prevent rapid decomposition. The grapes, figs, dates and grains, have been among the first fruits to be dried in the sun for different civilizations. Then with the transition to modernism, this ceases to be important due to the advent of artificial foods, preservatives, frozen, canned or processed. Only a few countries still retain the old method of drying, in remote areas and poor technological and industrial.

Drying of fruits and vegetables is a great advantage if we are to preserve vintage products or take advantage of discounted prices of products on the market. Dried tomatoes, apples, peaches, grapes, papayas, pineapples, eggplants, peppers or other, can be of great benefit when high-cost products. Drying is very fun, it tastes delicious, concentrated and helps us lose weight, serve as appetizers snacks when you need to eat on a whim. So let’s dry, dry and dry.

Where to get the equipment to dry?

• First you need a manual slicer to get a sliced thin and perfect. These are sold in sections of the internet kitchen or cone “slicer machine.” Doing so with a knife does not make fine thickness of the fruit or vegetable and later in dry meas can create fungus.

• The dryer can also get kitchen stores or on the internet at “food dehydrator. There are many offers in the market, but I advise you one like mine that has many trays to put up while variety of vegetables and fruits in a single drying time.

• If you want the fruit does not lose its natural color, you can water it with lemon juice in a bottle sprays spray

• The drying machine is illustrated, it should be monitored three times a day to reverse alternalas trays and according to the degree of roast you want. There are fruits that it takes more and others less. This does give you different times with the tray moviemiento and time of heat exposure.

• When you put the fruit in trays to dry, you can put it on paper first absorbent towel to keep their juices from dripping on the machine. This can happen with China, lemon or grapefruit.

• To dry flavors, brown sugar buffing or seasoned, you must do so while the product is in its natural state and water. Once dry, the food tastes joins drying. To add flavor to fruits and vegetables, add a kitchen brush or glaze flavor you want. Plants can be sprayed with the soy sauce, hot sauce, smoked flavors of lemon, exotic species, aromas of anise, vanilla, liqueurs. In short, an endless number of options for reals taste of their food dry. At the end of drying will be crunchy and taste selected.