MAKE A SOLAR DRIER
by Neville Jackson, Tingha, NSW.
For around $50, perhaps even for no cost if you are an
inveterate hoarder and have a well stocked shed, you can make a drying cabinet and enjoy
the fruits (and vegies) of your labour all year.
Drying was probably the first ever preserving method used by humans, even before cooking.
Note the many foods that naturally dry and preserve on the plant: grapes and grains for
example.
It's an ideal way to store garden surplus or bargains. Dried foods lose most of their
contained moisture, retain most, if not all, of their vitamins and minerals, and take up
little space. If suitable clear jars are used for storage, the contents make an attractive
shelf display and source of discussion, boasts, inspiration and gifts. You will never be
short of a meal or 'padding out' if unexpected guests arrive for dinner. New and different
recipes will present themselves for using your dried produce.
We find our cabinet essential for all year round preserving for the pantry and for budget
stretching. Just check the price of dried tomatoes in the supermarket!
TOOLS AND MATERIALS: approx costs
flyscreen roller $ 4.70
aluminum mitre box $ 4.50
extra corners $ .30 each
(dependent on shelves)
butt hinges, $ 4.25 (x2)
suggested 38 mm brass
magnetic catches, $ 3.00 (x2)
suggested 30 mm
door handle ....
box self-tapper screws,
$ 4.90
15mm hacksaw $ 2.95
fiat file, small $ 3.00
'T' square $ 3.00
electric drill ....
rubber mallet or similar ....
Optional: cup hooks $ 1.10(x5),
suggested 32 mm pulley wheel $ 2.35 (x 1 ), 20 mm length builders' cord
The electric drill and mallet are not costed as these are usually available in the
workshed. Many of the materials are also shed residents and therefore almost free. Door
and window aluminium flyscreens can be cheaply obtained at auction or garage sales.
CONSTRUCTION
Start by dismantling screens, remove the splines (soft plastic tubes that hold the mesh
in place) and the mesh.
With a rubber mallet or soft piece of wood, carefully knock the corners away from each
other to release the internal 'Ls'. If corners are riveted, these are usually 3 mm so use
that size drill bit to remove them.
Record measurements and number of undamaged lengths recovered to estimate the dimensions
of the cabinet and internal trays. Draw up a sketch of the cabinet and start with the
longest lengths of aluminium for vertical sides, eight are required.
Construct three separate rectangles as sides, using a small aluminium mitre box for 45
degree end cuts. A small fiat file that fits inside the lengths is used to remove any
burred edges.
Note: The door is best constructed later so the insect-proof overlap is more precise.
Screw in side runners for shelves at suggested 100 mm spacings.
Draw cabinet base outline on fiat construction area and ensure that all internal angles
are right angles, Screw together the three sides and align on chalked base.
Make top and bottom rectangles (or squares) with overlaps so that they can be screwed to
sides.
Make door to fit. A cotton reel or similar will suffice as a handle. Two small butt hinges
are adequate and two magnetic catches act as door closures.
Shelf trays are made from leftover pieces. Ensure a loose fit on the runners.
Four more waterproof cotton reels or similar can be screwed to the base corners to provide
an air space and clearance. The cabinet can also stand in water to prevent ant access.
If rodents are a problem, wire loops can be screwed to the top and this lightweight unit
can then be hung from a verandah or indoors to take advantage of refrigerator, heater or
people warmth. The pulley wheel is securely fastened to an overhead beam or strong point.
The cord from the cabinet is taken up over the pulley wheel then down to a secure cup hook
on wall, out of reach of small children.
Alternative Construction
If second-hand flyscreens are not available then this unit can be made from softwood
strips and the mesh attached with a staple gun.
Remember
Always use protective eye wear.
Work safely Exclude children and pets
Measure twice and cut once.
FOOD DRYING FACTS
by Neville Jackson, Tingha, NSW.
Drying is one of the oldest and simplest methods of food preservation. Dried fruits and
vegetables are lightweight, do not take up much space and do not require refrigerated
storage. Most importantly, they are healthy and delicious!
Foods can be dried in the sun, in an oven or in a food dehydrator. To dry foods outdoors,
hot, dry, breezy days are best. A minimum temperature of 30"C is needed with humidity
preferably below 60 percent. It take several days to dry foods outdoors and they should be
covered or brought under shelter at night.
The optimum temperature of drying food is 60"C. This is adequate for removing the
moisture from food so that yeasts, bacteria and moulds cannot grow. If higher temperatures
are used, the food will cook instead of drying.
Even drying of foods is the aim - if food cooks on the outside and moisture is trapped in
the middle, conditions for mould growth occur. Turning foods during drying helps prevent
this.
DELICIOUSLY DRIED
Last time 1 described how to make a cheap solar food drier. Now it's time to put it to
use. All produce should be sound, clean and dry, with different foods on separate shelves
and not touching each other or any metal.
VEGIES & HERBS
Peas & Beans For peas and beans to use as pulses, dry as seeds with a sprig of
any of the varieties of dried mint to enhance the flavour. Beans prefer a bay leaf in each
jar.
Garlic & Onions
Garlic cloves and onions are pealed and sliced 3 - 4 mm thick. Dried, they are very
useful as a backup to fresh alliums.
Pumpkin
Pumpkin, peeled and sliced to l0 mm thick is great for winter scones and soups, or to
mash.
Chillies
Dry as is, or open and remove seeds for a milder flavour.
Tomatoes
Place in hot boiled water to scald for easy removal of skins. To a dish of cold water
add a teaspoon of citric acid powder. This will prevent blackening of the tomatoes during
the drying process. Cut small ones into halves, larger ones into 5 - 10 mm slices. Dip
slices in citric acid solution, lay on absorbent cloth in dryer. Turn over pieces when dry
to touch. When dried, tomatoes should be leathery. A dried basil leaf in the container
will impart extra flavour.
Herbs
Pick after the dew has dried off and before flowering for best flavour and oils.
Fruits
Fruits are just as easy to dry, although some, like apples, tend to oxidise and brown.
For any that do, use the citric acid solution as for tomatoes.
Fruit slices of 10 mm thick are dipped and then laid on absorbent cloth to dry.
Grapes
These are picked fully ripe and after a rinse to remove dust are left as small bunches.
Turn every 2 - 3 days until grapes can be flattened between your fingers to a rubbery
disc. Store in cool, dry and ant-proof containers.
Figs
Figs, fully ripe, washed and destalked, are pricked all over and placed in a pan. Make
up a preserving solution of six cups sugar, three cups water and three tablespoons of
white or cider vinegar for 2.75 kg of figs. Bring the figs to the boil then simmer gently
for two hours. Drain figs, place on washable absorbent cloth in dryer. Solar dry until
figs are in a soft leathery state. Roll lightly in caster sugar. Best packed in an
airtight container lined with greaseproof paper and kept in a cool place where only you
can find them. Just too delicious!
The preserving solution can be diluted and re-used for the second batch of figs, or is
wonderful as syrup on ice cream.
Seeds
As well as a wide variety of foods and herbs for year-round use, the cabinet is
invaluable for drying seeds for seed banks.