Preserving foods by drying was one of the earliest ways of ensuring a family had foods once the growing season was over and when the weather turned cold. While man probably began by gathering dry berries where the water had evaporated naturally from the vine, he eventually discovered the power of the sun to take fresh food to a preserved state that lasted for many months until the next growing season. Preservative free dried fruits can help a family to make better dietary choices.
Today, manufacturers of these types of foods often add preservatives to improve stability on the shelf and preserve color. One of the most commonly used is sulfur dioxide. However, these preservatives can make fruit more difficult to digest and has other health disadvantages for certain groups of people.
With the use of sulfur dioxide, it is possible to dry apricots that have a bright orange color that most consumers are accustomed to seeing on the shelf. However, if the apricot is allowed to dry without preservatives, it will take on a much darker color that is more brown than orange. While consumers may initially find this color less appealing, if they taste the fruit, they will find them to have an intense natural aroma and flavor that is amazing.
Using the preservatives can offer the benefit of preserving the original color of the fruit when ripe. It can increase the shelf life as well. However, some people have a sulfite sensitivity that can cause an adverse reaction in individuals. In addition, sulfites can also cause asthma sufferers to have acute reactions.
The way the fruit is prepared can affect its flavor and quality. It is possible to dry most products without using only the power of the sun. Raisins and berries sometimes are dipped in a minimal amount of vegetable oil as a way of preventing the fruit from clumping together as it dries. Larger pieces of fruit can often dry without any dips or oils.
Most fruit will need no sugar added in the process of drying. Most of the time, this way of preserving intensifies natural sweetness so there is no need to add anything. However, certain berries, such as blueberries, cherries and cranberries are to sour for consuming without some type of sweeter. Apple juice is a good choice that does not require refined sugar.
While many people enjoy eating this type of fruit right out of the package, there may be times that it needs to be rehydrated before eating. Simply place the fruit in a glass or ceramic heat proof bowl and add twice as much water as fruit. Allow to stand for 15-45 minutes and drain the excess liquid. The liquid will have absorbed some of the flavor from the fruit and can be added to hot cereals or baked goods for extra flavor.
Preservative free dried fruits can provide healthy snacks for the family. Eliminating the preservatives can ensure the foods are safe for everyone. What they lack in appearance, they more than make up for in taste.
Today, manufacturers of these types of foods often add preservatives to improve stability on the shelf and preserve color. One of the most commonly used is sulfur dioxide. However, these preservatives can make fruit more difficult to digest and has other health disadvantages for certain groups of people.
With the use of sulfur dioxide, it is possible to dry apricots that have a bright orange color that most consumers are accustomed to seeing on the shelf. However, if the apricot is allowed to dry without preservatives, it will take on a much darker color that is more brown than orange. While consumers may initially find this color less appealing, if they taste the fruit, they will find them to have an intense natural aroma and flavor that is amazing.
Using the preservatives can offer the benefit of preserving the original color of the fruit when ripe. It can increase the shelf life as well. However, some people have a sulfite sensitivity that can cause an adverse reaction in individuals. In addition, sulfites can also cause asthma sufferers to have acute reactions.
The way the fruit is prepared can affect its flavor and quality. It is possible to dry most products without using only the power of the sun. Raisins and berries sometimes are dipped in a minimal amount of vegetable oil as a way of preventing the fruit from clumping together as it dries. Larger pieces of fruit can often dry without any dips or oils.
Most fruit will need no sugar added in the process of drying. Most of the time, this way of preserving intensifies natural sweetness so there is no need to add anything. However, certain berries, such as blueberries, cherries and cranberries are to sour for consuming without some type of sweeter. Apple juice is a good choice that does not require refined sugar.
While many people enjoy eating this type of fruit right out of the package, there may be times that it needs to be rehydrated before eating. Simply place the fruit in a glass or ceramic heat proof bowl and add twice as much water as fruit. Allow to stand for 15-45 minutes and drain the excess liquid. The liquid will have absorbed some of the flavor from the fruit and can be added to hot cereals or baked goods for extra flavor.
Preservative free dried fruits can provide healthy snacks for the family. Eliminating the preservatives can ensure the foods are safe for everyone. What they lack in appearance, they more than make up for in taste.
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