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 1/8 inch 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 aluminum
for vertical sides, eight are required.
Construct three separate rectangles as sides, using a small aluminum
miter 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 4 inch spacing.
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.
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 86* degrees 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 140* degrees. 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.
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.
VEGGIES & 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 flavor. Beans prefer a bay leaf in each jar.
Garlic & Onions
Garlic cloves and onions are pealed and sliced 1/8 inch thick.
Dried, they are very useful as a backup to fresh alliums.
Pumpkin
Pumpkin, peeled and sliced to 1/4 inch thick is great for winter
biscuits and soups, or to mash.
Chilies
Dry as is, or open and remove seeds for a milder flavor.
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 1/8 to 1/4 inch 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 flavor.
Herbs
Pick after the dew has dried off and before flowering for best flavor
and oils.
Fruits
Fruits are just as easy to dry, although some, like apples, tend
to oxidize and brown. For any that do, use the citric acid solution
as for tomatoes.
Fruit slices of 1/4 inch 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
6 pounds 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.
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 veggies) of your labor all year.