How to Dry Grapes at Home

Having grown grapes on the plot, many gardeners wonder how to preserve the harvest. Of course, there are table varieties, which can be stored for quite a long time if all conditions are observed, sometimes up to six months. But longer even they are not able to preserve the acceptable for consumption look and freshness. It is in this case, the drying of ripe fruits will help to preserve some of the berries.

Raisins and sultanas are also a great snack and dessert. They can be eaten plain or added to dishes, not only sweet, but also meat, fish, poultry and vegetables. Raisins are also often added to scones and muffins.

Fresh fruits, vegetables and berries in flavor, in the content of useful substances have clear advantages over canned or dried. Perhaps dried of all kinds of processing allows you to save most of the vitamins and trace elements. Drying also solves another pressing problem - the preservation of the harvest, especially when it is plentiful. Thus, the surplus will not go to waste, and at home there will always be a tasty and healthy snack, which will be a good source of vitamins in the spring period.

Drying grapes at home has its own advantages:

1. When choosing raw materials, you can be guided by your own taste and preferences, choose the variety that you like the most.
2. Self-preparation of berries for the process will allow you to be sure that they are of the right quality, well cleaned and washed.
3. The product, prepared with your own hands, always tastes better.
4. You can decide for yourself when to stop the process and get the product of the degree of dryness that you like.

What varieties of grapes are suitable for drying

You can dry almost any kind of grapes. But large berries with a thin skin will require more time and effort to dry. Also, grapes with large pips will not be very pleasant to eat. Therefore, it is better to prefer grapes with small or medium size berries. Their flesh and skin should be dense and the seeds should be small or absent at all. If you take varieties, where the fruits contain no seeds at all, the result will be kishmish, and from berries with seeds you will get raisins.

So, it is better to opt for table or special table-raisin varieties. They have an early maturity date and usually have a tendency to dry out while still on the bushes. For sultanas, you can choose Kishmish White, Kishmish Black, Kishmish Zaravshan. For raisins, Rizamat, Sultani and Nimrang are suitable.

Attention should also be paid to the taste of raw materials before starting the process. Usually give preference to sweet varieties, which after drying become even sweeter and store well. But some hostesses choose grapes with sourness, and then pour sugar over them when storing. Here you need to rely only on your taste and preferences.

How to prepare berries for drying

The process of preparation begins when the crop is still on the vine. You can start even before you take the bunches off the bush. In a couple of weeks, stop watering to create the effect of a lack of moisture, remove some of the leaves. Then the sun's rays will fall directly on the fruit and start the drying process.

Then remove the bunches from the vine, pick and remove rotten berries and those that are damaged. After the grapes should be well washed. This should be done carefully so as not to damage the skin. If it is planned to dry naturally in the shade, then the berries can be left on the bunch. In other cases, the fruits should be removed and the twigs thrown away. Take off carefully, avoiding damage to the skin, otherwise the juice will simply flow out, thus raisins will lose valuable elements and taste.

Rinsed berries dry on a cloth or paper towel, and then put them on trays or grids for drying.

It is worth paying attention to the fact that only fully ripe fruits are used for drying.

How to properly dry grapes

There are several ways to get raisins from fresh grapes. Each has its own advantages. Drying in the sun or in the shade are the easiest options, they do not require electricity, but they are also the longest in time. You will have to monitor the process for several weeks, to look over the raw material, to turn and stir the berries. And they are also highly dependent on weather conditions. If it rains all of a sudden, you will have to find other ways to continue drying so that the effort is not wasted and you don't have to throw away the crop, which has not had time to reach the right condition.

Options using electric appliances speed up the process considerably, but in this case the volume that can be dried at one time is severely limited. You will have to dry in separate batches, and it is not always possible to do this when the harvest is plentiful and is already starting to spoil.

The choice of drying methods depends entirely on the conditions and preferences of the individual. If the weather conditions and space on the plot allow, but you need to dry a large volume of raw material at once, it is better to resort to traditional and time-tested methods. Those who have not many berries, or the crop ripens gradually, you can use modern methods, which will save a lot of time and effort.

Now it's worth to dwell on each of the methods in more detail.

In the oven

Prepared grapes should be placed in a single layer on baking trays. It is better to put under the berries baking paper, silicone mat or foil, so that the flowing juice does not mar the dishes. If the raw material is still wet after washing, it should first be dried on a cloth or paper towel.

At this time you should turn on the oven to heat. The temperature should not be higher than 60 degrees. Also, if technical characteristics allow, it is better to use a working fan or convection mode. This way the moisture will evaporate faster, which will shorten the drying time. After placing the trays in the oven, it is better to leave the door ajar to remove steam and prevent overheating of the product.

Drying will last 2-3 days. But the oven should not run constantly. To dry berries evenly and retain the maximum amount of useful substances, you should periodically turn off the heat, remove the trays, let the product cool completely, stir them and send them back to drying.

Usually the berries are not equal in size and contain different amounts of moisture, so periodically you need to go through the product and remove the ones that are ready, otherwise they will dry out. It is also necessary to change the baking trays so that the grapes dry evenly.

In the last stage, the temperature in the oven should be lowered to 35-40 degrees and bring the berries to the right condition. After take out the finished raisins, let them cool completely and transfer them to containers for storage.

In an electric dryer

Using an electric dryer will greatly reduce the time it takes to cook raisins. With this method, the process will take 8 to 12 hours. Dryers are easy to use, allowing you to dry a larger volume of product than the oven.

Prepared berries should be placed in one row on the racks, set the tiers, turn on the heating not more than 60 degrees. If the dryer is convective and the air is supplied to the grids from the bottom up, the bottom layer will dry faster than the top layer. Therefore, you will have to change the tiers every hour, so that the process goes evenly. Also every 3 hours you should turn off the device, leave the raw material to cool for 2 hours and then continue drying again. Similar manipulations should be repeated every 3 hours. If the dryer does not have a regulator, which turns off the device in case of overheating, you can stop the process at night and resume it in the morning.

To dry grapes evenly, you should sort them at the stage of laying out the berries on the racks. It is better when the grapes in one tier are the same size. Or you can go through the berries in the process of drying, removing those that have already become ready. Also, don't forget about stirring.

The speed and quality of the process depend not only on the variety and size of berries, but also on the type of dryer. More powerful devices significantly reduce the time of work. But they have a significant disadvantage. They are very loud. Also electric dryers are divided into convective and infrared. The second type copes with the work more efficiently and faster due to the infrared rays penetrating deep into the product and absorbing moisture. Convective devices only dry the moisture from the surface, so the process is greatly delayed. This is especially felt when working with grapes. During the drying process, a dense waxy layer is formed on the skin, which prevents active release of moisture from the product.

There are also devices where the air flows from bottom to top. This is the feature of cheaper models. There are more expensive electric dryers, where the air is distributed evenly between all tiers. In this case, the product dries faster and there is no need to swap trays. Also, the quality and speed of operation is influenced by the material from which the device is made. Metal dryers, although more expensive than plastic ones, lose out in efficiency, due to the heating of the metal, which takes away the necessary heat from the grapes.

The advantage of electric dryers is not only the speed and convenience of operation. They allow you to save a lot of useful substances in the raisins.

In the microwave.

This method of drying is probably one of the fastest. It will take only a few minutes. But it has a significant disadvantage. On a plate, which is placed in the oven chamber, not very much product will enter. Therefore, the method of drying in the microwave is suitable for those who do not have very large volumes of grapes for drying.

First, the berries should be prepared, separated neatly from the twigs, trying not to damage the skin, washed and dried on a towel. Then put the fruits on a plate in a single layer. You can cover it with a linen or cotton cloth to put another layer on top. In this way you can increase the volume of the dried product and the released moisture will be absorbed into the cloth.

Place the plate in the chamber, set the power to 200 W for 2 minutes. When the time is up, open the microwave door, take out the plate with the grapes. Leave the door open so that the steam can escape. Check if the grapes are cooked. If necessary, once cooled, put the plate back in the microwave for 30 seconds without changing the power level.

Repeat the steps until the raisins have the desired degree of dryness. Do not forget to ventilate the chamber between steps and let the product cool down. You must control the process, so do not set the time more than 30 seconds, it is better once again to check how the process goes.

In the sun

The method of drying in the sun is the simplest and oldest. It allows you to process large volumes of crops, but it takes a very long time. If the weather is good, drying will take about 3 weeks. If you need to dry a lot of grapes at once, you need a lot of space on the plot. And this is not available to everyone. Nevertheless, this method allows you to save the maximum amount of vitamins and trace elements, which make raisins a useful product that helps maintain the health of the body.

Harvested berries should be washed, removed from the twigs and placed on trays, which should be placed in areas where sunlight will fall on the berries without obstacles. Lattice, sheets of plywood or wood are used as a substrate. You can also line the bottom with parchment paper, natural cloth or paper napkins, towels. To prevent the wind from blowing the product off the substrate and insects from attacking, it can be covered with gauze, which should be secured. Once every two days, the raw material should be turned and stirred. If berries appear that have reached the desired degree of readiness, it is obligatory to remove them.

This method has several other disadvantages. Under the influence of sunlight, raisins become much darker and their flavor becomes less intense.

In the shade

If the size of the plot allows, where you can build a well-ventilated awning, or there is an open veranda, you can use another ancient method of drying grapes. It is still used in the countries of Central Asia. Drying in the shade allows you to preserve the natural color, aroma and the maximum amount of useful substances. The process, of course, is slower (4-5 months) and requires care. In this case, the berries are not removed from the twigs. It is hung directly in the bunches, this ensures good air circulation.

In this way it is possible to dry grapes and in the attic of the house, if you can provide an air flow there. The process can continue with the onset of cold weather. The product can withstand temperatures down to -10 degrees. When the raisins are sufficiently dry and ready, they are removed from the branches and sent to storage.

Alkaline method

This method involves treating berries with a hot solution of baking soda. It is not an independent method of drying grapes, but allows you to reduce the drying time by 2-2.5 times. This is due to the removal from the surface of the waxy plaque, which prevents the evaporation of moisture. Also treatment with an alkaline solution provokes the appearance of small cracks on the skin. This, too, greatly speeds up the process.

To treat grapes, you must first wash them. On the stove, boil water in a large saucepan, then add baking soda. The dosage is determined at the rate of 40 g of soda per 10 liters of water. Dip the fruit into the boiling water for a few seconds, and then immediately into cold water to stop the cooking process and wash off the alkaline plaque from the berries. After you can rinse again in running water. For convenience, it is recommended to use a colander or sieve. So you can lower the grapes in boiling water with baking soda in large batches.

After treatment, the fruit can be dried by any of the above methods. For example, drying in the sun is reduced from 3 weeks to 10-12 days.

How to determine if the product is ready

Ready raisins retain 20% of moisture, 80% of vitamins and 100% of trace elements. The degree of readiness is determined by analyzing the appearance, and to the touch. It is necessary to take the received product, carefully examine it. It should slightly darken and dry. The surface is covered with a matte waxy coating. If you let the workpiece fall, it will make a slight clatter when it comes into contact with the surface. You should also squeeze the raisins with two fingers. If the moisture continues to protrude, you must continue the process. If you can feel the dense, jelly-like pulp under the skin, you can stop drying. Readiness can be easily checked by squeezing a handful of raisins in your fist. An optimally dried product crumbles in the palm of your hand when squeezed.

It is bad if the drying has not been completed. Such a product can not be stored for a long time will begin to ferment and spoil. But you should not allow over drying either. Raisins become hard and lose all flavor and aroma.

How to properly store dried grapes

It is equally important to preserve the obtained product as long as possible. First of all, it is necessary to ensure optimal storage conditions. For raisins, a dark, cool, dry place will be ideal. It is better if the temperature does not rise above +10 degrees. This can be a cellar, if it is possible to maintain constant humidity in the room. Some housewives prefer to use a refrigerator. Its chamber meets all the requirements.

Also the duration of storage is influenced by the container in which the finished product will be stored. The best option is a linen sack. It should be made of natural linen or cotton fabrics. Plastic containers are also suitable, but on no account should they be sealed with airtight plastic lids. We recommend the use of paper, such as baking parchment, or a piece of natural cloth. It is enough just to cover the container from above, and the ends are secured with string or a rubber band around the edges. Glass jars are also suitable for storage, but they should be closed in the same way as containers. Another near-perfect option is a paper bag. You can buy it or make it yourself. Such a container allows the product to breathe, so moisture does not accumulate inside.

In this way, dried grapes can be stored for six months or more. But you still need to periodically review it, sort it, removing damaged berries if necessary. Do not allow the beginning of rotting, the appearance of worms and mold.

Following fairly simple storage rules will allow you to enjoy a tasty treat throughout the year, right up to the new harvest.

What are the benefits of dried grapes

Raisins are referred to superfoods. This is a group of products, the useful properties of which allow you to maintain health and prolong life. But this does not mean that it should be eaten in huge quantities every day. Excessive consumption of even the most useful product has a negative impact on health.

A characteristic feature of raisins is that after they are dried they preserve almost all the vitamins and trace elements. Basically, only moisture is lost. That's why dried grapes are not inferior to fresh ones, on the contrary, they have a number of advantages. The high content of useful sugars allows you to replace unhealthy sweets, it serves as a great snack that gives energy. This is especially important for children who are in an active growth phase, athletes and people engaged in physical or mental activities.

The disadvantage of grapes is the fact that they should not be consumed by people with intestinal diseases. It gives fermentation, which can aggravate the condition. Raisins give less such consequences due to the lack of moisture, and the fiber they contain improves intestinal peristalsis.

This superfood has many health benefits for the body. It contains a lot of potassium, which has a beneficial effect on the walls of blood vessels and the cardiovascular system. It has a positive effect on brain activity, as it is responsible for the transmission of nerve impulses. In this process, the mineral is helped by the B vitamins in the product. Potassium also regulates the water balance.

Magnesium has a positive effect on the central nervous system, strengthens stress resistance, which has a positive effect on mood and immunity. Copper contained in dried fruits is involved in the synthesis of hemoglobin and enhances immunity. Phosphorus affects the formation of bone tissue. Manganese improves the function of the sex glands.

Useful properties:

1. Improves the function of the digestive system. Helps the process of digestion. Rough fibers stimulate the intestines. Raisins have a mild laxative effect, helps cleanse the bowels and excretion of toxins. Caloric berries help suppress hunger, so they are often included in diets.
2. Beneficial effects on the condition of the skin, nails and hair. Cleansing of toxins has a positive effect on the skin, it becomes cleaner. Contained substances stimulate the growth of hair and nails.
3. It helps the cardiovascular system, is responsible for improving blood circulation, reducing blood pressure, helps treat anemia.
4. It has a favorable effect on the genital system.

But not everyone is positively affected by the use of raisins. There are a number of diseases in which dried fruits should be eaten with caution or should be avoided altogether. It is not recommended to use the product in case of diabetes, peptic ulcer, and an active form of tuberculosis. Also raisins are a very caloric product, so you need to watch the amount of its consumption.

What can be cooked from dried grapes

Raisins have a wide application in cooking. They are used not only for baking and cooking desserts, but also added to meat, fish dishes, sauces and salads. With the addition of dried grapes prepared natural healthy candy, homemade granola and, of course, porridge. This product has a sweetish flavor that gives the dish a piquancy.

Seedless raisins are usually used to make buns, muffins, and cakes. It is added as a filling for cakes or pancakes. The product with seeds plays an important role in shaping the taste of compotes, kvass, morses.

Dried grapes are actively added to many Asian dishes. It is present in pilaf, Indian sweet and spicy sauces, is an important ingredient for cooking side dishes of couscous, bulgur, rice and millet.

Raisins give a special taste and flavor to pates made of chicken, goose or duck meat. Its sweetness helps to balance the taste.

In many cuisines of the world you can find this unique ingredient.

Broccoli and ravioli salad

You can make a broccoli and ravioli salad with raisins to surprise your guests or family. It takes only 20 minutes to prepare and can feed 12 people.

Ingredients:

• 600 g cooked ravioli with cream cheese;
• 6 slices of bacon;
• 1 red onion;
• 2-3 heads of fresh broccoli sprouts;
• 1 tbsp. raisins;
• 1 tbsp. pureed sunflower seeds;
• 2 tsp. apple cider vinegar
• 0.5 tbsp. mayonnaise;
• salt, sugar to taste.

Preparation:

1. First, fry the bacon slices in a well-heated dry frying pan until crispy. Remove to a board, let cool and chop into small pieces.
2. Finely chop the red onion.
3. Now cook the ravioli. To do this, boil water in a pot with a little salt. Add the ravioli and cook until cooked for 8-10 minutes. Remove from the pot.
4. Cut the broccoli into large florets and blanch them in boiling salted water, but do not boil them until soft. It should remain crispy.
5. Prepare the dressing by mixing mayonnaise, sugar and apple cider vinegar.
6. In a large bowl combine all the prepared ingredients, add raisins and sunflower seeds.

As a light and spicy main dish, you can make pilaf with dried apricots and raisins. Everyone will like this dish even without adding meat. You can serve it as a bright side dish for the holiday table.

Pilaf with dried apricots and raisins

Ingredients:

• 1 tbsp. long-grain rice;
• 3 tbsp. meat or chicken broth;
• 5-6 tbsp. raisins;
• 10 pcs. apricots;
• 3 cloves of garlic;
• 2 onions;
• spices to taste;
• vegetable oil for frying ingredients.

Preparation:

1. Prepare dried fruits. Soak dried apricots in hot water and leave to swell. Then chop them in thin julienne strips. Raisins wash with warm water.
2. Shred the onion.
3. Heat a frying pan, pour oil on it, so that it slightly covers the bottom of the dish. Heat it up.
4. Fry the onions over medium heat until translucent.
5. Add dried apricots and finely chopped garlic to the fried onions. Pour it all for a couple of minutes. Then pour rice on top, spread raisins on it. All pour the broth, salt and add spices.
6. Close with lid and cook over medium heat until all the liquid is absorbed.

Stir before serving.

Baked apples with raisin and pecan filling

For dessert, you can make baked apples filled with raisins and pecans. The smell of cinnamon, raisins and pecans will fill the whole house with warmth. A good addition to the dessert would be heavy cream or a ball of vanilla ice cream.

Ingredients:

• 4 pieces of ripe large apples;
• 50 g pecans;
• 50 g raisins;
• 1 tbsp. butter;
• 0.25 tbsp. brown sugar, you can substitute plain white sugar;
• 1 tbsp. boiling water;
• Cinnamon to taste.

Preparation:

1. The first thing to do is to turn on the oven so that it has time to heat up. Set the temperature to 190 degrees.
2. Prepare the apples. Wash and dry the fruit. Remove the core so that you leave about 2 cm of the apple on the back side untouched. The hole must not be through, otherwise the filling will fall out the back side and the delicious sauce will leak out onto the baking tray.
3. Chop the nuts and raisins. Mix them in a bowl with the cinnamon and sugar.
4. Place the apples with the hole up in a deep baking dish. Stuff the apples with the stuffing. Place a piece of butter on top of each apple filling.
5. Pour the water, which has just boiled, on the bottom of the form. Put the apples into the oven and bake for 35-40 minutes, until they get soft and brown.

Cool slightly before serving the dessert.