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| Photo by Linda Anderson |
Selecting the Right Product
- Fruits and vegetables
selected for drying should be sound, fresh, and in the "peak" of
condition; ripe, but still firm and at the right state of maturity.
- Wilted or inferior
material will not make a satisfactory product.
- Immature fruits will be
weak in color and flavor. Over-mature vegetables are usually tough and
woody.
- Over-mature or bruised
fruits are likely to spoil before the drying process can be accomplished.
- Fruit and vegetables that are inferior before drying will be inferior after drying.
