How to properly dry honeysuckle for the winter at home
Honeysuckle berries are used not only fresh for making jam and compotes, but also dried for the winter. Under proper conditions, they retain most of the nutrients. Previously, honeysuckle was prepared in a Russian oven, but now other methods are used: in the oven, electric dryer, dehydrator.
Why dry honeysuckle
Dried honeysuckle can be stored for up to a year or more. The berries almost completely retain their properties. They are used to make pies, compotes, fruit drinks, add them to biscuits, and prepare decoctions for the treatment of various diseases.
Advantages and disadvantages of this harvesting method
Advantages of drying honeysuckle for the winter:
- the absence of rough heat treatment guarantees the preservation of most vitamins, minerals and other useful substances;
- The shelf life of dried berries is up to 1 year.
- ease of preparation;
- Various uses of dried honeysuckle.
Among the disadvantages, it is noted that the berries become more sour. Because of this, more sugar is required during the preparation of various dishes. In addition, the appearance of the berries deteriorates.
How beneficial properties change
During thermal drying, a significant part of the beneficial substances is preserved. For example, the vitamin C content is reduced by only 20%.
Important! In air, ascorbic acid and flavonoids quickly oxidize, so the fruits are dried at +90°C, when the water quickly evaporates and the beneficial substances remain in large quantities.
B vitamins are more heat-resistant, so if dried properly they are completely preserved. The mineral composition of the berries remains virtually unchanged. Depending on the drying method, the amount of minerals is reduced by 10–15%.
Selection and preparation of berries
Choose ripe or slightly unripe berries. Only whole fruits without visible external damage are suitable for drying.
If the bushes were not treated with pesticides or were done more than 25 days ago, the berries are not washed. If the processing was carried out recently, the harvested crop is thoroughly washed, but make sure that it is well dried.
How to dry honeysuckle
Prepared fruit lay out in one layer on a clean cloth for several hours. This will remove some of the excess moisture.
Drying in an electric dryer
An electric dryer is a device specifically designed for drying. The preparation is carried out in accordance with the instructions supplied with the device. Depending on the power of the dryer and the number of berries that were placed in it, the procedure takes from 2 to 4 hours.
A more professional device is a dehydrator. It dries food evenly without overheating and allows you to accurately adjust the temperature.
In a convection oven
The air fryer is convenient to use for preparing dried berries. A small gap is left between the cover and the body of the device so that moist air does not accumulate inside.
The temperature is set to +90°C. So the honeysuckle will be ready in 1 hour.
In the oven
Drying in the oven is the most common method at home, since it does not require additional equipment. Spread parchment paper on a baking sheet and arrange the honeysuckle in 1 layer. Dry it at a temperature of +90°C until ready.
Important! High-quality dried berries retain their bright color, and when pressed they do not release juice and do not crumble.
Leave the oven door ajar during drying. Turn the berries every 20 minutes.
On air
Natural drying in the open air is the most economical but time-consuming method. Prepared berries are laid out on grids or sheets of plywood with holes. The substrate must be pre-washed and dried.
The most suitable place for drying is under a canopy or in partial shade. There must be good ventilation. The berries are turned regularly. It is convenient to string large fruits on a thread and hang them in a well-ventilated place.
Important! With this method, berries are harvested more for taste than for benefit, since vitamin C quickly oxidizes in air.
Drying takes from 8 to 15 days. It all depends on the size of the berries, temperature and humidity. If it starts to rain, the fruits are brought indoors, otherwise they will begin to spoil.
In the Russian oven
How to dry berries for the winter in an oven? To do this, they are laid out on baking sheets or racks and sent to the oven.. They try to keep the temperature within +90°C. Every 40 minutes the fruits are turned over and shaken.
It is important to provide ventilation to remove moist air. To do this, open the oven damper slightly. All preparation takes about 3 hours.
The biggest disadvantage of this method is the difficulty of controlling the temperature level. It is very easy to overdry the product, ruining it.
Drying honeysuckle sprigs
Only green, non-woody branches are harvested. The leaves are removed from them, collected in bunches with a diameter of up to 5 cm. Then hung in a well-ventilated area, in the shade. Preparation takes 1-2 months.
Drying leaves
It is important to prepare the leaves correctly first:
- Before the bushes begin to flower, young shoots are cut off with pruning shears or sharp scissors. It is better to make cuts from different sides of the plant so that the damage is minimal. The leaves are separated from the shoots and laid out on cloth in a dry and ventilated area.
- Leaves are also collected at the beginning of mass flowering. To do this, they are carefully torn off or cut with scissors. Then they are laid out on paper or cloth and sent to a dark, well-ventilated place. The raw materials are mixed every day to prevent rotting. Dry for an average of 2 weeks.
During harvest It is not recommended to pick off foliage. Thickening shoots are cut off and collected in bunches. They are hung in a dry and dark place for 2-3 weeks. After this, the leaves are removed from the branches or left on them.
Rules for storing dried honeysuckle
The collected berries are stored in an airtight container without access to sunlight. It is better not to use bags for this: the shelf life of fruits in them is reduced by 2 times.
Keep the product in a dry and cool place: for example, in a closet on an insulated loggia. The shelf life of dried honeysuckle is 1 year.
Application
Dried honeysuckle is used in cooking and folk medicine. The berries are used to make various fillings for dumplings and pies, and prepare syrups and compotes. They are used as food coloring.
In folk medicine, berries are used to treat colitis, anemia, anacid gastritis, vegetative-vascular dystonia, the prevention of colds and general strengthening of the body. Decoction of dried honeysuckle fruits edible used for migraines, hypertension, low stomach acidity, and impaired memory.
U honeysuckle There are also contraindications: it should not be used for peptic ulcers of the stomach and duodenum, hyperacid gastritis, allergic reactions.
Conclusion
Proper drying of honeysuckle allows you to use this useful product in winter. Under suitable conditions, the berries almost completely retain their beneficial substances. During thermal preparation, maintain the temperature at +90°C so that vitamin C and flavonoids do not oxidize. Air drying is suitable if the berries will be used in cooking.