Use dried fruit for snacks at home, on the trail, or on the ski slopes. Use pieces in cookies or confections.
Serve reconstituted fruit as compotes or as sauces. It can also be incorporated into favorite recipes for breads, gelatin salads, omelets, pies, stuffing, milkshakes, homemade ice cream and cooked cereals.
Add dried vegetables to soups and stews or vegetable dishes. Use as dry snacks or dip chips.
Include reconstituted vegetables in favorite recipes for meat pies and other main dishes, as well as gelatin and vegetable salads.
Powdered vegetables in the dried form make a tasty addition to broths, raw soups, and dressings.
Some vitamin breakdown occurs during drying and storage of dried fruits and vegetables. Ascorbic acid (Vitamin C) is the vitamin most likely to be lost.
Nutritive losses can be kept to a minimum by:
—Blanching the correct length of time
—Packaging dried foods properly and storing containers in a cool, dry, dark place
—Checking dried foods periodically during storage to insure that moisture has not been reabsorbed