How to dry, dry and freeze vegetables and fruits. Recipes for treats made from dried, dried and frozen fruits and vegetables

Description

Dried zucchini is one of the unique winter preparations that can be very easily made at home. Many people believe that only salty dishes can be prepared from vegetables, but this is not at all true. Currently, various jams, jams, and sweet vegetable purees are prepared from vegetables, which the whole family enjoys in the future. This photo recipe will teach you how to properly dry vegetables at home, so that the resulting preparation will taste quite sweet and can be used as a dessert in the future. In this case, the drying of the squash delicacy takes place in the oven, but if the assortment of kitchen equipment includes a special device for drying fruits, then it can also be used. In addition, in an electric dryer the process of cooking vegetables is much simpler, since such an electrical appliance has several cooking modes, which is very convenient for busy housewives. The structure of dried vegetables is considered the golden mean between fresh and dried products. In the process of preparing vegetable stock, all the juiciness of fresh zucchini is lost, but at the same time the vegetables do not become dry, but turn out soft and quite elastic. This wonderful dessert is very tasty to eat as a snack with tea. In this case, the squash sweetness dissolves pleasantly in the mouth, leaving an amazing aftertaste. To quickly and easily create a dessert vegetable preparation at home, we have prepared step-by-step technological instructions, so we suggest you start studying it immediately.

Ingredients

Dried zucchini - recipe

To quickly prepare zucchini delicacy for the winter, you must first prepare all the ingredients listed in the recipe. For this preparation, zucchini should be chosen young, so that there are as few seeds inside as possible.

Now rinse the selected fruits thoroughly in cold water and dry them with napkins. Next, cut the clean vegetables into thin circles, the thickness of which should not exceed five millimeters.

The zucchini rings should be more or less uniform so that they can eventually cook at the same time.

Place the chopped zucchini slices in a suitable bowl and add granulated sugar to them.

Then mix the contents of the bowl well and leave the vegetables for twelve hours to separate their own juice.

After this time, the sugar will completely dissolve in the separated zucchini juice, which will allow the vegetables to be thoroughly soaked in the sweet syrup. The contents of the bowl should be stirred periodically so that in the end all the vegetable rings are equally soaked.

Now separate all the juice from the soaked zucchini slices through a sieve. Please note that the fruits have significantly changed their structure

Place the squeezed vegetables onto a baking sheet lined with parchment paper and place it in the oven, which should first be preheated to one hundred degrees. Cooking the zucchini will take about three hours.

Zucchini itself is an excellent dietary product. Its calorie content is quite low, but at the same time it contains a large amount of vitamins and microelements that every body needs. Various zucchini dishes can be healthy for both children and adults. The most common dish, especially in winter, is Korean-style zucchini.

Our ancestors used zucchini as a sedative.

Dried pears

Pear is a fairly sweet, dense and hard product, so many people will like the option of cooking it in the oven. Prepare the ingredients:

7 kg of firm ripe pears;
200 g granulated sugar.

Wash the pears, remove the outer shell and remove the core. Next, cut into medium cubes, add sugar and cover with a plate, put in a cool place for 10 hours.

To make the fruit release juice faster, place something heavy on top. When the pears become softer, place them on a lined baking sheet and dry at 60-70 degrees for about 3-4 hours. Distribute into sterile jars and fill with boiled syrup that is left over from the pears.

Dried zucchini: beneficial properties

Zucchini contains:

Phosphorus;
Calcium;
Magnesium;
Sulfur;
Sodium;
Aluminum;
Zinc;
Vitamins B1, B2 and C.

Zucchini itself is beneficial for the human body in case of certain diseases that are associated with the human gastrointestinal tract. The elements of this product have an activating effect on the functioning of the digestive system, and do not irritate the stomach.

Benefits and harms of zucchini for the body:

Zucchini does not have high calorie content.

But it all depends on the cooking method. If you prepare this product by drying it in sugar, the calorie content increases significantly up to 200 kcal per hundred grams. If the preparation is carried out by drying, the product will turn out excellent and dietary. Its calorie content will be small - 24 kcal per hundred grams.

Basic Rules

The basic rules include the following:

The immediate advantage of zucchini is the fact that to prepare them you do not need to select certain types of varieties or carefully prepare them for consumption. Both young and fully ripe zucchini are suitable for use in cooking;
Since the drying process involves reducing the product, and you need zucchini for long-term consumption, you need to take more of it;
In order to carry out drying, you will need a small baking tray; you need to place the zucchini on it. Both an oven and a certain electric dryer are suitable for cooking. It is imperative to select in advance the container in which the finished products will be stored. In this case, experts recommend using a special glass jar that can be tightly closed.

Dried zucchini:

Storage rules

You can store the finished product not only in the refrigerator, but also in any cool place . Especially if the vegetables were poured with oil brought to a boil.

Experienced housewives recommend:

to keep the product at room temperature, it is better to exclude garlic from the recipe;
store the prepared snack in the oil that was used for drying;
then use it to prepare various salads and snacks.

Shelf life – 5-7 months . If mold forms on the surface, it is better not to eat the product. Dried fruits are an indispensable component when preparing Italian pizzas.

They are used as decoration when serving meat and fish dishes as an independent, tasty and refined dish . Europeans, especially Italians, are ready to put them in soups, pasta, and other snacks.

Oven and electric dryer

Cleaned zucchini from dirt, washed and cut into slices, laid out on a baking sheet. The baking tray must be lined with baking paper in advance.

Before placing the product in the oven, it must be preheated to 50 degrees. It is necessary not to close the door all the way, because the moist air must go somewhere. If it remains in place, then it will already be boiling vegetables. During cooking, you must manually turn the vegetables over and change their places.

The time at which zucchini is dried is from eight to ten hours.

Please note that food cannot be packed tightly; it is necessary to leave some space between them.

Instructions

Among specialists in the field of preparing dietary dishes, two methods of drying zucchini are most common. The first type is in its own syrup and the second, respectively, without it.

To prepare these zucchini you will need:

Zucchini in the size of one kilogram;
One orange;
One lemon;
Half a kilogram of sugar.

If you use the first cooking method, the zucchini turns out tender and sweet, which can be used as a substitute for sweets.

After all the necessary ingredients have been collected, you can begin the preparation itself:

Carry out primary processing of zucchini: wash, peel;
Remove pulp and seeds from squash;
Cut the zucchini into rings or cubes;
Pour the resulting pieces into a bowl, pour orange juice over them and cover with 200 grams of sugar;
Stir and leave for 8 hours;
After draining the syrup, add the rest of the sugar, that is, 300 grams and lemon;
Bring syrup to a boil;
Add zucchini to the boiled syrup and cook the mixture until transparent;
Leave the zucchini in the syrup for a while to soak;
Remove the zucchini and strain it from the syrup mixture;
Place the zucchini in an oven preheated to 50 degrees and dry them for about five hours;
Zucchini must be turned over and monitored during cooking.

Fitness zucchini chips:

Other fruits and berries, dried at home

Dried peaches.

Ingredients:

1 kg peaches
1 liter of water
20 g soda

Cooking method:

Cut the peaches into halves, remove the pits. Bring water and soda to a boil. Blanch the peaches for 1 minute, allowing the liquid to drain. Place the prepared peaches on a parchment-lined sheet and dry in the oven at 65°C for 1 hour. Then turn over and let cool. Place in the oven again and dry at the same temperature for another 1 hour. Repeat the procedure until the peaches are ready. Place fruits dried at home in an airtight container and store in a cool place.

Dried melon.

Ingredients:

Cooking method:

Cut the melon pulp into thin slices and place on a baking sheet lined with parchment. Place in an oven preheated to 120°C for 15 minutes. Leave the oven door ajar. Then reduce the heat to 70-80 °C and dry the melon for 5-6 hours, turning over from time to time. Store dried melon in an airtight container.

Dried cherries with sugar.

Ingredients:

1 kg pitted cherries
300 ml water
200 g sugar

Cooking method:

Before drying the berries, bring the water to a boil and add sugar. Dip the cherries in small portions into the syrup and blanch for 7-8 minutes. Place in a colander and let the syrup drain. Place the berries in a single layer on a parchment-lined baking sheet. Leave in a warm, dry place for 10-12 days. Store prepared dried berries in a glass container with a lid in a dark place.

Seasonings for zucchini

The seasonings that are used in the process of preparing zucchini can be completely different, it all depends on the wishes of the owner. If you want a sweet dish, then sugar along with some citrus fruit, such as orange and lemon,

.
If you want something spicy, then pepper
.

During the cooking process, it is very important to listen to advice from people who already know something in this matter. For example, when drying zucchini in the oven, you need to open the door slightly. This is necessary to ensure that moist air does not accumulate on the walls and create condensation. If you don’t open the oven slightly, you’ll end up cooking the dish rather than drying it, and the result will be somewhat different.

It is necessary to place these vegetables on a baking sheet not end to end, but with a small distance from one another.

Recipe

Today, a special method of preparing zucchini in Korean is in quite serious demand. For this recipe you will need:

One kilogram of zucchini;
Vinegar, salt and garlic to create a special seasoning;
A special seasoning in the form of spices that are used to prepare carrots in Korean.

It is necessary to prepare the product in advance and cut it into pieces. Remove the peel and remove the pulp along with the seeds;
Cut into long strips, and then place them in the dryer or oven so that they dry a little;
Rinse the zucchini under warm water;
Boil the zucchini in salted water for about 20 minutes;
Next, the pieces need to be dried and placed in a cup or jar;
Prepare the marinade for Korean-style zucchini;
Pour the marinade into a container with zucchini and leave the dish to steep for a certain time.

Zucchini is an excellent product for both dietary and everyday use.

They have all the necessary vitamins and microelements, but at the same time they are a low-calorie product.

Well-ripened zucchini is suitable for drying. Peel the skin and seeds, cut into strips approximately one and a half centimeters wide along the entire length of the zucchini. Lightly add salt and let stand for about thirty minutes to drain off excess liquid, then insert a hook made of non-oxidizing wire into each strip and hang it in the shade until dry. Dried zucchini stores well. In winter, I use them to make pickled zucchini, which tastes like mushrooms. This delicacy also makes an excellent soup. We also tried them with beer. Cool too. But that is another topic.

First, dried zucchini (400-500 gr.) needs to be boiled until tender: 10-15 minutes salt

While they are cooking, let's prepare the marinade: Add 1 tablespoon of sugar and salt, 3-4 bay leaves, 7-10 black peppercorns, 5 allspice, 5-7 cloves, and who likes 1 teaspoon of dill seeds to 1 liter of water. Boil everything, remove from heat and add 80 grams of 9% table vinegar. Place boiled zucchini in this marinade. After a day they are ready to eat. Before serving, cut into 4-5 cm pieces.

Add onion, garlic, herbs, vegetable oil, mix.

The taste is difficult to distinguish from mushrooms. Stock up on dried zucchini now, and in winter you will thank me. I'll tell you a secret - the soup made from dried zucchini is not bad either. Bon appetit.

Zucchini is an excellent dietary vegetable. It is low in calories and contains an abundance of various vitamins and microelements. Zucchini is also popular in children's menus, especially for the baby's first feeding, so it is very important to preserve the zucchini harvest for a long period.

Of course, you can buy fresh zucchini in almost any store in winter, but vegetables grown in season differ significantly from “winter” ones, both in taste and in the amount of nutrients.

The type of vegetable makes absolutely no difference. These can be both early and mid-season varieties.

Before you begin pre-processing the zucchini, you need to wash them thoroughly with soap and then cut off the “butts” on both sides.

It is advisable to use young fruits that have not yet set seeds. Such zucchini does not need to be peeled, as it is still very tender at this time.

If you use larger specimens, then you should cut off the rough skin from them, and then, dividing the vegetable lengthwise into halves, remove the seeds. It is very convenient to scrape out the insides of the zucchini with a tablespoon.

Next, you need to decide on the method of slicing the vegetable. It largely depends on what you plan to cook with the dried ingredients. Small zucchini can be cut into rings up to 1 centimeter thick, and large ones into cubes or large strips.

Some housewives blanch sliced zucchini in boiling water for 1 to 2 minutes before drying. After heat treatment, the slices are cooled sharply in ice water and then dried on paper towels.

In the second variant of pre-treatment, the slices are seasoned with salt and time is given for the excess juice to come out of the vegetables. After this, the zucchini is dipped in a paper towel and sent to dry.

Also, the dehydration process can be started without preliminary preparation of vegetables. The chopped zucchini is immediately sent to dry.

Dried peppers

Sweet dried peppers are a great addition to main dishes; they also make delicious sandwiches and snacks. Ingredients you will need:

1 kg bell pepper;
1 tsp each salt and sugar;
ground black pepper;
olive oil for filling;
spices (basil, thyme, rosemary);
4-5 cloves of garlic;
1-2 tbsp. l. white balsamic vinegar.

Cut the pepper into two parts, remove the seeds, rinse and dry. Then place it on a baking sheet with parchment paper, sprinkle with salt and drizzle with a little oil.

The essence of the recipe is the curing mixture. Mix spices, sugar and black pepper in a separate bowl (you will need these at the end).

Three ways to dry zucchini

Sun drying

Natural drying is the longest process, taking from two to three weeks.

The chopped zucchini is placed on grates or sieves in one layer, while maintaining a certain distance between the slices. The containers are exposed to the sun and wait for the product to dry completely. Periodically, the workpiece should be turned over so that the process proceeds more evenly.

Drying zucchini on baking sheets or trays is not recommended, since air circulation on the underside of the product will be disrupted, and the vegetable may simply rot.

If racks and sieves are not available, then zucchini slices can be strung on fishing line or thick thread and hung to dry in a well-ventilated area.

In the oven

Place the zucchini slices on a baking sheet lined with baking paper. You should not pack the vegetables tightly; you need to leave a small space between the pieces.

The oven is heated to a temperature of 45 - 50 degrees and containers with vegetables are placed there. To ensure the outflow of moist air, the door is kept slightly open. From time to time, the zucchini needs to be turned over and the baking sheet moved so that the farthest pieces are closer to the door, and the closest pieces are further away.

The total drying time is 8 – 10 hours.

In an electric dryer

This method is similar to the previous one, only instead of baking sheets, racks are used, and instead of an oven, a modern electric dryer for vegetables and fruits is used.

The device is heated to a temperature of 50 degrees, and trays with products are installed in several tiers. To ensure more uniform drying, every hour and a half, the trays are rearranged. The average drying time is 7 – 10 hours.

Watch the video from the channel “kliviya777” - Dried zucchini. How to restore and cook

TOP 17 step-by-step recipes on how to prepare sun-dried tomatoes for the winter at home

This Mediterranean appetizer is popular among fans of Italian cuisine. It is expensive to purchase this Italian product in a store, and it is not always clear what ingredients were used in its preparation and under what conditions the preparation was made. Sun-dried tomatoes can be prepared using different methods at home; we will tell you about each method in more detail.

Features of preparing sun-dried tomatoes

Dried tomatoes are used in many recipes. Thanks to them, the finished dish acquires a unique taste and smell. This product can act not only as an ideal snack, but also as an additive to any ready-made dish. It should be noted that as a result of this processing, tomatoes do not lose nutritional value, vitamins and microelements; they are retained in the same quantities as in fresh tomatoes.

How to select and prepare a vegetable before starting the process

Before you start the drying process, you need to choose the right tomatoes. When purchasing, pay attention to southern varieties of tomatoes; it is important that they are not overripe or green; it is better to choose fruits with dense, fleshy pulp.

How to make your own sun-dried tomatoes at home

The fruits are cut in half, and the middle is removed with a regular spoon. The result is a kind of boat with dense elastic walls.

Dry the tomatoes using any convenient or desired method: oven, sun, microwave, etc.

A simple step-by-step recipe for the winter

In urban conditions, it is best to make such a preparation in the oven. The step-by-step process will look like this:

Tomatoes should be cut into several parts.
To prepare for drying, seeds and membranes should be separated from the walls.
After this, the tomato slices are placed on a baking sheet with the cut side up.
The pieces are sprinkled with salt and herbs and spices (basil, garlic, chopped parsley) on top. Salt, in addition to its taste, helps remove excess moisture from tomatoes, and thereby reduce drying time.
The baking tray with tomato particles should be placed in the oven at a temperature of 80. The procedure will take about 5 hours.
During drying, you should turn the pan several times to prevent the workpieces from burning.

Recipe from Yulia Vysotskaya

The recipe for delicious sun-dried tomatoes from chef Yulia Vysotskaya is especially popular among gourmets and fans of Mediterranean cuisine.

So, how to cook tomatoes according to Julia Vysotskaya’s recipe:

Cut each tomato in half and remove the seeds.
Place the resulting halves on a baking sheet tightly to each other, cut side up.
Prepare the dressing. To do this, mix the spices in a mortar: black peppercorns, dried basil, a pinch of coarse sea salt, fresh basil and garlic. Grind the mixture with a pestle into a homogeneous mass.
Brush each tomato with the resulting mixture.
The author recommends seasoning the dish with Provençal oil. Water the tomato halves generously; they should be 2/3 immersed in oil.
Place the tomatoes in the oven, heated to 190, and wait for at least 3 hours.

In the oven

For this recipe without oil, cut the tomatoes into two parts if the fruits are small, and into four parts if the tomatoes are large. Then place the pieces on a baking sheet in tight rows, cut side up.

Mix salt, pepper and sugar separately. Take 3 parts salt, pepper and 5 parts sugar.

The mixture is sprinkled onto tomato fruits, every particle. Next, sprinkle with dry basil. Place peeled garlic cloves on a baking sheet, about 4-6 per baking sheet. After this, the baking sheet is placed in an oven preheated to 120 for 4-5 hours.

In an electric dryer

If you have a device such as an electric dryer, you can also make sun-dried tomatoes:

To do this, prepare the tomato fruits, rinse and cut into slices of about 1 centimeter.
The circles must be placed on the grill and the device must be turned on.
While the process is going on, you should prepare the dressing. To do this, peel two garlic heads and chop them. The resulting mass must be transferred to a separate bowl, sprinkled with salt and mixed. The second dressing will contain Provençal herbs.
Dried fruits are taken out of the dryer.
Place the tomatoes and the dressing alternately in the prepared container. And crush it with a spoon. Then, when the container is filled, you should pour the contents with oil and cover the container with a lid.
The second jar is filled in a similar way, only instead of garlic, each layer is sprinkled with salt and Provençal herbs.
The filled container is filled with oil and covered.

Containers with blanks are stored in the refrigerator compartment. The full taste of the dish will appear in two weeks.

In the microwave

Cooking tomatoes in a device such as a microwave occurs as follows:

Wash and dry tomatoes are cut into two parts.
The halves are placed in a deep heat-resistant container with the cut side up.
Next, you need to mix the spices: garlic, seasonings to taste.
Seasonings should be sprinkled with a small amount of the mixture on all the slices and poured over them with oil.
Then the oven should be set to maximum power. Cooking time is 6 minutes. Then open the door and leave the fruit for 15 minutes.
Add a little salt, drain the juice (if any) and place in the oven for another 2-3 minutes.
At the end of the cycle, place the finished fruits in a container.
Sprinkle with chopped garlic and pour over the juice that was previously drained. The product must be stored in the refrigerator for at least 10 hours.

Italian recipe

Tomato slices prepared in the usual way must be placed on a baking sheet covered with special parchment. Seasonings: dry basil, oregano and sage, sprinkle with tomatoes. Season with a little salt and pepper, add sugar and Provençal oil to the fruit particles.

Next, place the tomatoes in the oven, heated to 100-120 degrees, and turn on convection. When the dried tomatoes are cooked, take them out and put them in a glass container with a lid, fill them with oil and put them in the refrigerator. After two days you can taste it.

In a convection oven

Sun-dried tomatoes must be cooked in a convection oven: so that air circulates during the process, otherwise the tomatoes will not be sun-dried, but baked.

With balsamic vinegar

To prepare sun-dried tomatoes with balsamic vinegar you need:

Tomato slices should be sprinkled with a mixture of salt, sugar, pepper, basil, and Provençal herbs.
The fruits should be dried for 6-8 hours.
Place the finished tomatoes in a glass bowl with freshly chopped basil. The layers are sprinkled with Provençal seasonings.
When the jar is completely filled, pour oil over the tomatoes and add a spoonful of balsamic vinegar.
The workpiece is stored in the pantry.

With garlic

The prepared fruits are cut into 2-4 parts, focusing on the size of the tomato. The middle is removed from the halves. The resulting slices are laid out on a baking sheet covered with parchment in oil. Next, the fruits should be salted, greased with oil and sprinkled with herbs.

The blanks are dried in an oven heated to 50 degrees, with the door ajar for about 8-9 hours.

With basil and garlic

First you should prepare a mixture of basil, chopped garlic and Provençal oil. When the tomato slices are dried in the oven, using convection mode, they should be placed in a glass dish in layers. Each layer should be poured with spiced oil. Filling completes the container.

Drying tomatoes in the sun

Prepared fruits should be cut into 4 parts. Remove seeds and veins. Next, the slices are placed on a baking sheet lined with parchment. Then you should sprinkle the tomatoes with a mixture of seasonings and salt. Afterwards you need to cover it with several layers of gauze. The baking sheet is exposed to the sun. Drying continues for several days.

In olive oil

Cut the prepared fruits into 2-4 parts. Place the resulting slices on a baking sheet lined with parchment, salt and season with herbs. Place pieces of garlic on top of the particles. Dry the tomatoes in the oven for 4-5 hours at 110 degrees. Place the tomatoes in clean containers, cover with garlic and pour over Provençal oil. Such vegetable preparations can be stored for 2-3 months.

In sunflower oil

Dry tomatoes using any method you like. Afterwards you will need to prepare the oil; to do this, place pieces of garlic in a frying pan, pour oil over them and heat over low heat. Tomatoes should be placed in a jar in layers, each layer should be lined with garlic. Next, fill the workpiece with the resulting mixture. This preservation can be stored for about 4-5 months.

Recipe from Alla Kovalchuk

Remove the peel from the tomatoes and cut into two or more pieces. Remove the core from the fruit and place the slices on a baking sheet. Salt, pepper and season with chopped parsley and herbs to taste. Next, you should dry the tomatoes at a temperature of 100 degrees for 1.5-2 hours. Prepared vegetables should be placed in a sterilized glass container and poured with hot oil.

Recipe from Vincenzo Barba

Peeled tomatoes dried using the same method are laid out in layers in a jar. In this case, they should be lined with garlic slices, sprinkled with seasonings and filled with calcined oil.

In the Isidri dryer

Tomato slices prepared in the usual way are placed on an Isidri dryer tray. Tomatoes are sprinkled with salt and a mixture of Provençal seasonings. The fruits should be dried for about 6 hours, the temperature is 70 degrees. The resulting fruits are placed in a bowl with heated oil, garlic and herbs (basil, dill and parsley).

Sun-dried cherry tomatoes

Cherry fruits are cut into two parts. For very juicy tomatoes, it is better to remove the middle, otherwise they will dry out for a very long time. The particles are placed on a baking sheet lined with parchment and coated with oil. Then they need to be salted and sprinkled with seasonings. After which the tomatoes should be dried in the oven at a temperature of 100 degrees. You need to dry it for about two hours.

How to store dried zucchini

The best containers for storing dried foods are glass or plastic jars with a tight-fitting lid. Containers are stored in a dark, dry place for 1 year.

Zucchini, what a wonderful product it is. They are fried, stewed, baked, stuffed, made jam, baked muffins, canned and much more. However, today I want to tell you an unusual sweet recipe - dried zucchini. Contents of the recipe: In everyday life, many people have probably heard the phrase “dried products.” At the same time, we don’t even think about the difference between a dried product and a dried one. The answer is quite simple. Drying is a type of culinary processing close to drying. But he differs from her in two ways.

Complete absence or low heat during the drying process.
Slow, gradual drying, but not complete, but partial. Because a dried product retains its elasticity and soft consistency, unlike a dried product, in which the products become brittle, hard and brittle.

Previously, food was dried outdoors with strong winds.
Today, this process is carried out in heating installations, such as drying cabinets, electric and gas stoves or a Russian oven. If the current year has been fruitful, and it is not possible to process all the vegetables and fruits, then drying is what you need. The main thing to remember here is that only juicy products that cannot dry completely are dried. The drying process occurs by separating juice from fresh products, and the remaining part is dried at a temperature not exceeding 65°C. As a result, two products come out: juice and dried product. It is important that such processing of products retains all their valuable substances, because exposed to low temperatures.

Calorie content per 100 g - 124 kcal.
Number of servings - 1 zucchini
Cooking time - 50 minutes, 7 hours drying

Ingredients:

Zucchini - 1 pc.
Lemon - 1 pc.
Sugar - 100 g

Fresh fruits or dried fruits: what to choose?

We are all familiar with dried fruits. They are dehydrated fruits prepared using a special technology. These include all sweet fruits, including berries. This type of product appeared in ancient times, when women dried the collected berries and stored them for future use. Thanks to such preparations, people have the opportunity not to deny themselves pleasure and eat not only familiar fruits all year round, but also taste exotic fruits.

But what is the difference between fruits or dried fruits, besides appearance? Or maybe she doesn't exist?

To do this, compare these two varieties according to several criteria:

1). Vitamins

There are many of them in fresh fruits. However, it is worth considering what is in freshly picked ones! For example, vitamin C is not so resistant to long-term storage, so over time it begins to lose its properties. To prepare dried fruits, the fruits are dried in ovens. Under the influence of heat, moisture evaporates, and with it some of the beneficial substances. So, for example, in a dried apple there are several times less of them than in a fresh one. Therefore, in this case, fresh fruits are more beneficial.

Step-by-step preparation of dried zucchini

1. Wash and peel the zucchini. It is usually recommended to peel old fruits, but for this recipe you need to peel young vegetables as well. 2. Use a tablespoon to scrape out all the pulp and seeds from the cavity of the squash. This process does not need to be carried out with young fruits, when the seeds are small, soft and not visible at all. 3. Cut the fruit into pieces about 1.5 x 2 cm in size. Do not chop the zucchini too finely, as they shrink in size when dried. 4. Place the zucchini in a cooking pot and cover with sugar. 5. Stir the zucchini and leave for 20 minutes. During this time, the sugar will dissolve, the zucchini will release juice and syrup will form. 6. Peel the lemon, break it into slices, from which remove the film, separating the pulp. 7. Add lemon pulp to the zucchini pan, as well as lemon peel cut into strips. 8. Stir the zucchini and simmer for 20 minutes until soft. The pieces will not lose their shape, because... There is acid in the pan that prevents them from becoming soggy. 9. Line a baking tray with baking paper and place the pumpkins. Place it in the oven preheated to 100°C for 7-8 hours.

Home-dried pears and apples

Dried pears in sugar syrup.

Ingredients:

Cooking method:

Before drying fruits, they need to be peeled and cored, cut into pieces, sprinkled with sugar and left for 8-10 hours until the juice releases. Then place in a colander and let the liquid drain (do not pour out the liquid!). Dry the pears in an oven preheated to 65-80 °C until the color changes and some of the liquid evaporates. Place dried pears in sterilized jars. Bring the syrup released from the pears to a boil, pour it into the jars and immediately seal them.

Dried pears.

Ingredients:

Ripe pears of summer and early autumn varieties

Cooking method:

Small pears can be dried whole, large ones can be cut into 2-4 parts and the core removed. Place the pears on the rack of an electric dryer or oven. Dried fruits are cooked for 6-7 hours at a temperature of 80-85 °C. Then you need to turn the pears over to the other side and dry for another 6-7 hours at a temperature of 60-65 ° C. When drying under natural conditions, place the pears on a tray covered with gauze, cover with a cloth and place in a warm place for 7-10 days, turning the fruits once a day.

Dried apples.

Ingredients:

1 kg firm apples
50 g sugar
3 g ground cinnamon

Cooking method:

Cut the apples into slices or rings 5-7 mm thick, remove the core. Place on a baking sheet covered with parchment so that they do not touch each other, sprinkle with a mixture of sugar and cinnamon. Place in an oven heated to 65°C for 3-4 hours. Remove, let cool, turn over and put back in the oven. Repeat the procedure until the apples are ready. Dried apples should remain soft and elastic, but no juice should be released when pressed. Store home-dried apples in an airtight container.

Dried apples with color retention.

Ingredients:

Cooking method:

Cut the apples into slices or rings 5-7 mm thick, remove the core. Blanch for 2 minutes in hot salted water (7 g of salt per 1 liter of water), then drain in a colander and allow the liquid to drain. Dry the apples, place on a baking sheet and dry in the oven at a temperature of about 100 °C. Leave the door ajar. Stir the apples from time to time. Store dried apples in an airtight container.