Ow To Dry Hawthorn Berries In The Microwave – Dried fruit is a great, healthy snack on its own, and a pleasant addition to both sweet and savory dishes. Most people assume you need a dehydrator to make it at home, but you really don’t need one unless you plan on drying the fruit quite often. Your oven is doing a great job.
Drying fruit in the oven is a fairly simple process: just bake it at a low temperature for a long time. It’s usually cheaper than buying dried fruit at the grocery store, and it’s a great way to use up more fruit that you won’t be able to eat in time. The only downside is that it takes at least a few hours and sometimes the whole day.
Ow To Dry Hawthorn Berries In The Microwave
By changing the temperature, you can change the texture or speed up the process. Higher temperatures draw more moisture, while lower temperatures tend to produce a chewier texture. The typical range is 135-200 degrees, but don’t go much higher than that or it will cook instead of dry out.
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Here are some examples of fruits that dry well in the oven. None of the time and temperature recommendations are specific, so feel free to change them depending on the texture you want and the amount of time you want to spend.
Apples can take 10-20 hours to dry in the oven, depending on the type of apple and how thick it is sliced. For thick, semi-chewy bars like Popsugar, cut it thicker and bake at 150-200 degrees until it reaches the desired consistency.
If you prefer crunchy apple chips, slice them super thin and bake at 225 degrees. Anjali Prasertong of The Kitchn made these in about 30 minutes, so they’re perfect if you’re looking for a quick snack.
Berries require almost no effort – just spread them out on a baking sheet and pop them in the oven. Cranberries, cranberries, and even strawberries (which aren’t technically berries at all) dry out well in the oven.
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Cherries must be pitted first, so they require a little attention. Julia baked hers at Blissfully Content at 135 degrees for 10 hours. You can reduce the time to 6-8 hours if you set the heat to 200 degrees, just check them more often.
Sun-dried tomatoes are the closest thing to home-grown sun-dried tomatoes. Sun-dried tomatoes have a sweeter, more concentrated flavor and add tons of flavor to soups, sauces, and anything else you want to toss them into.
When slicing, remember that the tomatoes shrink quite a bit in the oven. Simmer for about three hours at 225 degrees, but you’ll still get slightly moist tomatoes like those from Smitten Kitchen. Since they are not completely dry, they must be stored in the refrigerator.
If you want a real leather-like dried texture, reduce the heat to 200 degrees and continue to cook. Depending on the size of the tomatoes, this can take up to 8 hours.
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Almost any fruit can be dried in the oven, and the process is usually very similar, so you really can’t go wrong. It is extremely easy to make, but takes a significant amount of time. Needless to say, this isn’t something you want to do every day, but it’s a fun project for a weekend or a rainy day.
Have you ever dried fruit in the oven? Let us know if you have any tips or tricks in the comments.
Do you want to learn Microsoft Excel and take working from home to a new level? Jumpstart your career with our new Gadget Hacks Shop premium A to Z Microsoft Excel training package and get lifetime access to over 40 hours of basic and advanced instruction on functions, formulas, tools and more. Yesterday I went to buy fruit and suddenly I felt that it was November. Time really is like a white horse. Looking at the fresh hawthorn in the bamboo basket, I can hardly swallow. I love sour food, so I bought it with pride. A kilo of hawthorns he went home and prepared for a big meal, he bought one and put it in his mouth, my God! This is too sour and my mom can’t stand it, but I can’t throw it away so I thought I’d make a sweet and sour hawthorn sauce! “
1. Wash hawthorn with water and soak in lightly salted water for about 20 minutes. Remove the stem and core and remove the tiny seeds inside. Best to take it apart and look at it. Some of the pulp may have rotted and the rotten pulp is no longer usable.
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2. 250g rock sugar, I used rock sugar, which tastes better. You can also use a little rock sugar. Large pieces of rock sugar must be broken with a hammer, otherwise it will not melt easily.
3. Mix the rock sugar and hawthorn, put it in the microwave on medium-high heat for 4 minutes, take it out and continue to mix it on high heat for 6 minutes. Mix well after taking out.
4. Let it cool down, ready for consumption. The taste is sour, sweet, slightly reminiscent of fruity tannins. Hawthorn appetizer and body fluid is rich in vitamin C, which has anti-cancer and anti-cancer effects. Of course, each food needs the right amount. It’s a good snack.
Tips: 1. A large piece of rock sugar must be crushed, preferably a little, otherwise it will be difficult to melt. 2. If you like it a little, you can add less sugar, if it’s sweeter, then more sugar. According to personal taste. 3. The time spent in the microwave oven is shorter, and the total time is approx. 4 minutes, then it will be preserved fruit. It will become jam a little longer. The taste is different, but the taste is similar. 4. Metal bowls cannot be used in a microwave oven. This is ineffective. Ceramic and glass products may of course be used, provided these products are labeled as microwave safe.Open Access Policy Institutional Open Access Program Special Issues Guidelines Editorial Process Research and Publication Ethics Article Processing Fees Awards
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Apple fruits have a high content of phenolic compounds, sugar and dietary fiber, and are rich in malic acid and vitamins, which has a significant impact on their sensory quality and health-protective properties. Due to the low cost of raw materials, they can also be used in value-added products, such as apple chips. The aim of the study was the production of easily available and economically capitalized, fat-free, healthy, traditionally dried apple chips without added sugar, as well as the evaluation of their physico-chemical and sensory properties. The apple chips were made from three apple varieties (‘Starkrimson’, ‘Golden Delicious’ and ‘Florina’), by drying the apples in an oven and dryer at 65 °C. To inactivate the browning enzymes, the apple slices were immersed in a lemon salt solution (4%) for 7 minutes before drying. Apple chips were subjected to sensory evaluation and relevant parameters were analyzed at specific intervals during storage at room temperature for 21 days. The water activity (aw) values of the oven-dried apple chip samples were between 0.544 and 0.650, while those of the dryer-dried samples were between 0.374 and 0.426. During storage, the pH of the apple chips changed very little, while the titratable acidity increased for all samples. Compared to fresh