The best storage method of bananas-teach you five methods of dehydration and preservation.

The process of banana dehydration is very simple and widely used. Slice, slice or slice thick or crisp, healthy or greasy fruit. In short, you can make any kind of sandwich with almost any heat source at hand. It is almost impossible to get tired of its taste, but just in case, we will also provide you with some instructions for adding sweet or salty spices.

raw material

Bananas (preferably ripe, with almost no brown spots, big spots or bruises)

Lemon juice or other acidic juice (optional)

Season with salt, nutmeg or cinnamon (optional)

I. Slices or chunks in the oven

1. Preheat the oven to the lowest temperature. Usually between 50°C and 90°C (125 F-200 F).

If placed at a higher temperature, there is a risk that the fruit will burn outside without dehydration inside.

2. Peel the banana and cut it into thin slices. To slice, cut the banana into 1/4 inch (0.5 cm) slices. To cut into small pieces, slice the banana first, then slice it vertically, and finally cut it into the required length.

Note: chip dehydration may take 12 hours! Get ready in the morning to avoid a fire at night. Slices dehydrate faster.

To make the slices more crisp, please cut the bananas into 1/8 inch (0.3 cm) slices. Mandolin will be easier for you.

If the banana is too soft to cut, please put it in the refrigerator for 5- 10 minutes to make it hard.

You can chop without a knife! Point your finger at the sharpened banana tip and divide it into three parts. If the fruit breaks during processing, nothing will happen. However, it should be shorter.

To cut a lot of bananas, please soak them in lemon juice for a few minutes before cutting to save preparation time, but remember that extra hydration will increase baking time.

3. Soak the fruit in lemon juice. This will have more flavor and vitamins, but the main purpose is to prevent it from turning brown.

If you don't mind them turning brown, you can skip this step.

Brushing juice on both sides of bananas will also have an effect.

You can also use lemon juice instead of pineapple juice, lime juice or any other acidic juice. You can even crush vitamin C tablets and add them to water.

If you don't like its taste, please dilute 1 fruit juice into 4 parts of water, and then soak the banana for 3 to 5 minutes.

4. Put the banana on the wire rack. This raised wire platform exposes all sides of the banana to the air and makes excess liquid drip from the fruit. Also be prepared to put the baking tray under the shelf.

Bananas must be single-layered, not stacked together. But if the edges touch each other, there will be no problem.

If you don't have this shelf, please spread parchment on the baking tray or spray cooking spray on it. This method is inefficient in removing liquid, so it may take more time (especially large pieces). You can reduce the time by opening the oven door a few inches to let the water out.

Placing an electric fan next to the open oven door will also help air circulation.

5. Add some other flavors if necessary. A little sea salt or Jewish salt will be delicious and salty, which is very suitable for one person to eat.

6. Put the bananas in the preheated oven. Put them on the middle shelf of the oven, and be careful not to let any debris fall in.

If you use a shelf, please put the baking tray in the oven to let water drop on it, and then put the shelf on it.

7. Bake into a certain shape to achieve the required brittleness; Slicing takes 1 to 3 hours; It takes 6 to 12 hours. The more you bake them, the more brittle they will be.

Turn the banana about half way through the baking process. This will dehydrate both sides evenly, which is especially important if you choose to put bananas directly on the baking tray.

Bananas become more brittle when they are cooled, so take them out of the oven when they are slightly softer than needed.

8. Cool the bananas on the shelf completely. They will not completely dry or become brittle until they are cooled to room temperature.

If you don't have this cooling rack, you can use a pottery rack. If necessary, ordinary boards can also be used.

9. Store bananas in a sealed container. If they are completely dry, they can be kept for several months.

Second, dehydrated pills or snacks.

1, prepare bananas. The initial preparation is similar to the oven method, but pay attention to the size.

Peel bananas and cut them into 1/4 inch (0.5 cm) slices to make elastic sandwiches; Slice bananas into 1/8 inches (0. 1 to 0.3 cm) to make crispy sandwiches.

Slicing takes up to 24 hours to dehydrate, and elastic snacks should be prepared within 0/2 hours. Plan these times.

Slices smaller than 1/4 inches (0.6 cm) tend to stick together during storage.

Soak the fruit in lemon juice to prevent it from turning brown. This step is optional.

2. Add some other flavors if necessary. Nutmeg powder will be delicious with the natural sweetness of bananas.

3. Sprinkle or rub some oil on the dehydration rack. This step is not necessary, but it can prevent the fragments from sticking together. To be extra careful, you can even grease bananas directly.

4. Put the chunks on the shelf of the dehydrator. Don't overlap the two, even if you touch them a little, there will be no problem. They shrink a little when dehydrated.

5. Set the temperature to 135 degrees Fahrenheit (55 degrees Celsius). Snacks take about 6 to 12 hours; Potato chips have a longer shelf life, up to 24 hours.

If the model of the dehydrator has specific instructions for banana dehydration, please set the temperature according to the indicated time.

Check the progress every 2 to 4 hours, and then rotate the tray to ensure even dehydration.

If you decide not to add lemon juice, you will know that the caramel is ready or almost ready when they see it turn brown. Otherwise, you can try one of them after cooling to room temperature.

If you leave these snacks for too long and don't like their particularly hard ground, please continue to dehydrate them until they are crisp. Although the incision is too thick, it may not work.

6. Cool bananas to room temperature before eating. If stored in a sealed container, they will be kept for several months.

3. Fruit slices in the dehydrator

1, peel the banana. You can keep them as a whole or cut them in half vertically.

2. Put the whole banana between two pieces of parchment. Bananas should be at least 3 inches (8 cm) apart.

3. Mash bananas on a heavy chopping board. Try to apply even pressure to make banana puree have similar consistency.

You can also do this with an A-shaped staff.

The goal is to flatten bananas to about 1/8 inches (0.3 cm). If you don't want to measure it, please try to flatten it!

4. Put the parchment on the shelf of the dehydrator. Take them out before dehydration begins.

5. Let the dehydrator stand at135 F (55 C) for 7 hours. Check it when it reaches the 4-hour and 6-hour marks to see its progress.

When finished, the top should look like rubber, not sticky.

If the bottom is still wet, you can choose the whole process of folding to half.

6. Let the foil cool and cut into strips. You can roll them up and keep them in a sealed container for several months.

Fourthly, microwave peeling.

1, banana peeled and sliced. Try cutting them into 1/4 inches (0.6 cm) or less. Thicker slices can't be cooked well, and thinner slices are easier to paste.

2. Oil the safety plate of the microwave oven. Use a lot of olive oil or coconut oil. Put the banana slices on the plate and leave a space between them.

3. Heat with maximum power for one minute. Bananas should start to soften and release water.

4. Flip each slice. At this point, you can also add some essence. A little Jewish salt or sea salt will make it salty, while ground nutmeg or cinnamon powder can taste the sweetness of bananas.

5. Keep heating for 30 seconds at a time. This may take several minutes, depending on your microwave oven.

6. Put it in right away. Unlike other dehydration methods, bananas can only be kept fresh for one day.

5. Dehydrate in the sun.

1, check the weather forecast. In order to successfully dehydrate fruits, you will need at least 2 days of high temperature, dry weather and clear sky (at least 90 F [32 C] and low humidity). Ideally, fruits should be dehydrated for 7 days, especially when the temperature is below 100 F (37 C).

2. Manufacture or purchase external dehydration rack. What you need is a wooden frame with a food safety net along it.

Stainless steel or plastic screen is the best choice. Do not use aluminum, wire mesh or fiberglass mesh (unless the latter is specially used for food).

Step 3 prepare bananas. Because the temperature will be much lower than other methods, slicing is needed.

Peel the banana and cut it into 1/8 inches (0.3 cm) or at least no more than 1/4 inches (0.6 cm).

If you don't want them to turn brown, soak them in lemon juice.

4. If necessary, you can add other flavors. Cinnamon powder can add a strong flavor to sweet potato chips.

5. Put the slices on the grid of a special frame for dehydration. Make sure they are in one layer, not one layer on another. It would be nice if the edge rubbed a little; With dehydration, they will begin to shrink.

6. Cover the slices with an insect screen or a thin cloth. This can also prevent dust from falling on food.

7. Place the frame of the dehydrator in the direct sunlight, away from the vehicle smoke source and animals. Lift it at least a few inches off the ground (for example, put it on some concrete blocks).

We suggest putting it on the roof of the house, because the sunlight will be stronger and most environmental pollutants can be avoided.

The cement floor will reflect the heat from the ground, which will make bananas dehydrate faster.

8. Put the photo frame indoors at night. Even if the night is relatively warm, dew will make bananas wet. Leave it outside during the day.

9. Turn the banana once in the middle of dehydration. The time doesn't have to be exact. Anytime the next day is fine.

10, keep dehydration for 7 days at most. Check whether they are edible every day.

If you are not sure, you can cut one or take a bite to test its water content.

1 1. Store bananas in a sealed container. If they are completely dehydrated, they will remain in good condition for several months.