Some fruits and vegetables turn brown from oxidation while you are in the process of preserving them. Try one of these dehydrating fruit pretreatments to get the freshest finished product on your shelves.
Certain fruits will turn brown when they are cut open and exposed to the air. It happens when the enzyme called polyphenol oxidase contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruit and vegetable brown.
The most common foods that turn brown when cut are apples, bananas, pears, peaches, and potatoes. Pretreating the fruit before drying will keep it from becoming discolored, and may help retain nutrients and texture.
The pretreatment process is not necessary, and if skipped, will still render a delicious finished product. Keep in mind that if you do decide not to use pretreatments, the finished product may not look the way your family expects it to, and they may be less inclined to eat it.
There are two types of pretreatments used on fruits and vegetables that oxidize:
- dipping in a prepared solution
- steam blanching.
Ascorbic Acid or Citric Acid Dip
Vitamin C aka ascorbic acid is an antioxidant, which helps to protect cells from substances that damage DNA. Purchase it in the pharmacy or the canning aisle of your local grocery store. If you are processing a lot of fruit, you may want to purchase it in bulk, so it is always on hand. Under normal pantry conditions, it has an extended shelf life of 5+ years. This method does not leave an aftertaste on the fruit.
Citric acid also has antioxidant properties, but it’s not a vitamin or an essential nutrient like ascorbic acid. Instead, it acts as an acid buffer. It is also used to preserve freshness and flavor and is perhaps the more commonly used preservative because it’s less expensive and readily available in large quantities.
To make an Ascorbic or Citric Acid solution:
- Mix 2 tablespoons of powder with 1 quart of cold water
- Soak the fruit in the pretreatment in small batches for 3 to 5 minutes
- Remove the fruit from the liquid with a slotted spoon
- Pat the fruit dry before placing it on dehydrator trays
Fruit Juice Dip
Pineapple, lemon, and lime have naturally occurring citric acid, and their juice makes an excellent fruit pretreatment; however, it is less effective than using ascorbic acid. Be aware that dipping in citrus juice may add a slight flavor to the fruit.
To make a fruit juice solution
- Stir 1 cup of lemon, lime, or pineapple juice into 1 quart of warm water
- Soak small batches of fruit for 10 minutes
- Remove the fruit from the liquid with a slotted spoon
- Pat the fruit dry before placing on dehydrator trays
Honey Dip
If you choose a honey dip, it will make the fruit sweeter and add extra calories. If you are looking to make banana chips just like the storebought ones, making honey dip is the answer. It will give you the consistency of store-bought dehydrated fruit, which your children may prefer.
To make a honey dip solution
- Dissolve 1 cup of sugar in 3 cups of hot water
- Let it cool until it is barely warm and stir in 1 cup of honey
- Add fruit to the honey two to three pieces at a time
- Remove with a slotted spoon or your clean fingers
- Drain the fruit thoroughly before placing it on dehydrator sheets. Honey dipped fruit will stick to your trays, so consider using parchment paper or non-stick dehydrator tray covers.
In a world of fast food and take out, it may seem that the art of dehydrating food is lost. After all, who has 6-12 hours to prepare ingredients for a healthy meal? This new volume, The Preppers Dehydrator Handbook is both a recipe collection and a how-to dehydrate primer, all in one volume. It includes specific instructions for putting up over 50 fruits, vegetables, fruit leather, and jerky. Order it at Amazon or Barnes & Noble.
Steam Blanching
Blanching is a time-tested way to prepare certain vegetables before processing. Most fruits are too delicate to be boiled and still retain their shape. Instead, to prevent oxidation, you can steam blanch the cut fruit pieces.
To Steam Blanch Fruit or Vegetables
- Fill a double boiler with water and bring it to a boil
- Add fruit or vegetables to the top tray and let them steam for 1 minute. Do not submerge the food in the water.
- After one minute remove the pieces with a slotted spoon
- Place them in an ice water dip until they are cooled.
- Drain thoroughly and pat dry before placing on dehydrator trays
There is one important thing to remember with these pretreatment dips: Your fruit must be as dry as possible before beginning the dehydrating process. If you add wet fruit to the trays, you will significantly increase the drying time of each batch.
Dehydrating is not an exact science, and there is room for individual interpretation when drying fruit. Which should you choose, honey dip, lemon juice, ascorbic acid, or steam blanching? I would recommend preserving fruit using each type of treatment and then make a batch with none at all. You may find that the whole process, and a few brownish apples, are not important to your family.
Linda Harden says
Thank you. I am new to this process, and appreciate all the help.
Thank you so much.