Dried Pear Sauce

Fruit and vegetable powders are very popular amongst folks who dry a lot of food. That intrigued me, so dehydrated pear sauce was the first thing I made using my new blender. I started with a quart of pear sauce that I didn’t can.

I don’t have fruit leather trays for my dehydrator, so I used waxed paper and spread it with a spoon. I tried to keep the thickness under a quarter inch.

Lastly, I vacuum sealed the jar with my little hand pump to protect it from pantry moths and humidity. (I don’t trust ants either!)

I’m thinking this would be a fantastic thing for hikers and campers. It could be sealed in small-serving mylar bags to carry. For myself, I will probably rehydrate some just to see what it’s like, but since I have plenty of pear sauce canned for serving right out of the jar, I’ll mostly use the powder for baking. It can be added directly to baked-good batters without reconstituting. I foresee myself using it in cakes, muffins, cookies, pancakes, etc. I like pieces of dried fruit for our granola and oatmeal, or for baking like my Better Than Fig Newton Bars and Fruit Cake Cookies.

Dehydrating versus canning. Which is better?

I think where we fall in this debate depends on our preserving, cooking, and eating habits. Canning lends itself well to large quantities of an item and is usually the first way I preserve the harvest. Drying (and freezing) work well for small quantities that aren’t enough to can. Both dehydrating and canning take time and a power source, although I’m pretty sure that my dehydrator uses less electricity than my stove, even though it takes longer. When necessary, I’ve canned on a wood cookstove and over a campfire. My dehydrator requires electricity, and while solar dehydrators do exist, I read they don’t work well in humid climates like mine.

Dried foods definitely use fewer jars for the same fresh quantities and need less storage space, which are both pluses. Also, they can be stored in mylar bags, making them easier to transport than heavy, bulky jars. On the other hand, dried foods require some planning ahead to prepare, while canned goods are basically ready to use. Dried foods need to be protected from potential pest and moisture damage. Canned goods have the potential for a broken seal and spoilage. When properly stored, both have a good shelf life (see Grandpappy’s “Five Different Shelf Life Studies” for some surprising information). 

No matter our habits and preferences, I think having both canned and dried on hand increases food security and versatility. Now, I have two forms of dried fruits and veggies – pieces and powder. And that means even more options.

Okay, you home food preservers out there, your turn. Favorite methods? What are they and why? Any ideas or tips to share with the rest of us? Anything new you’ve discovered? We want to know!