Drying is the oldest known method of preserving food. Flavour and aroma are concentrated as water is removed from produce, accounting for the often more intense flavour of dried products when compared to their fresh equivalent. The vitamins, minerals and other nutrients in the food are not affected by drying. Dried foods will store without the need for preservatives or refrigeration, saving space in your freezer.

A wide range of produce can be dried, including apples, pears, berries, currants, plums, and strawberries, many varieties of vegetables, tomatoes, mushrooms, and herbs.

There is a multitude of uses for dried produce. Dried fruits make delicious and wholesome snacks, ideal for packed lunches, and are an excellent addition to breakfast cereals without re-hydration. They can be used in cakes, pies, fruit salads and anywhere where fresh fruit is used. Dried vegetables can be used in place of fresh produce, substituting your own stored produce for frozen or imported varieties.

Some use a conventional oven to dry produce, however, ovens are not designed to desiccate and do not supply the necessary air circulation required, causing food to condense, stick or drip.

Make drying easy by using the purpose built Fruit & Vegetable Drier, pictured above and below, with thermostat and timing mechanism to ensure the appropriate treatment for different types of produce. The Fruit & Vegetable Drier has 4 easy to clean trays into to which warm, dry air is gently fanned. Drying times vary from 2-3 hours for herbs to around 4-8 hours for apples. An ideal product for those who have a seasonal glut of produce who care about what they eat.