Bob Flowerdew: here’s how to prepare crops to last longer, says Bob

Want your harvests to last even longer? Bob looks at the evolution of crop drying as a way to preserve fruit and veg

“Just about everything edible can be dried”

IN autumn, many plants ripen seeds which dry naturally. Some of these became our first preserved foods for use at a later date. In fact, peas and beans were originally grown far more for this purpose than to be eaten fresh (or frozen), as we enjoy them today. Basically, such dried pulses (kept well) were very important to our survival and so they were carefully grown and they were stored in quantity.

Likewise, in warmer countries, raisins were always a more important crop than fresh grapes. Indeed, it was soon discovered that most fruits and vegetables could be dried, if you lived in a warmer country. However, here in Blighty, drying never took off for obvious reasons. Apple rings were sometimes made, but our cool climate and damp air

meant drying much other than seed crops was traditionally ineffective.

The introduction of the kitchen range meant more foods could be dried and then, with the invention of the tin and sealable glass jar, these could also be kept dry and thus preserved. However, drying was still little practised at home, though common in factories where the conditions could be accurately controlled.

More recently, though, commercially made and electrically operated drying units have become available and economic for amateur gardeners. These are not expensive to run, as it’s all about passing dry air over the food, not heating it. Usually provided with lots of wire trays on which you place cleaned, sliced fruits and vegetables, the machines automatically dry them thoroughly for you to store in airtight jars until required. Dried fruits can be chewed as treats and reconstituted for dessert dishes. The vegetables do need soaking the night before use to soften up ready for cooking, but that’s simple enough. Indeed, almost everything edible can be dried – although I’ve not yet found how to make instant mashed potato!

Apples are popular fruits for drying: clean fruit slices are placed on a dehydrator tray and air is passed over them inside the drying unit Once dry, fruits like cherries can be kept in airtight jars until they are ready to use Dried veg like green peas need soaking in cold water the night before you use them

Borlotti beans are great for natural drying