Drying, storing and over wintering of veg and fruit.

About two years ago, I read a fascinating magazine article about the drying, storing and over wintering of vegetables and fruit.
The short article had been written using extracts from a Victorian book. Sadly, I lost the article and can't remember which magazine that it had been published in.

My question is.. Can anyone recommend a suitable book or guide on the subject?

Sorry if this subject has been raised before.

 

I can recommend a guide...his name is Dave W, he's a member here and will no doubt be along soon enough, think he uses a dehydrater.

Steve...

 

Thanks Steve!
Eddie - I'm afraid I can't point you to a specific book, but if you do a web search for drying or dehydrating, either in general, or for any specific fruit or veg you'll find some info.
As Steve says we use a dehydrator and it has a thermostat for accurate temperature control and a fan to circulate the hot air. It is possible to use a fan assisted oven but drying takes longer and you don't have quite the same degree of control.
We dehydrate - strawberries, apples, pears, peas, beans, leeks, tomatoes and some herbs and end up with more than we can use before the next fresh crop is ready.
As a rule of thumb fruit should be dried at 70 C and to prevent browning should be brushed with lemon juice before drying. We dry herbs at 40 C.
When dry we pack into self-seal bags and store in the dark in a couple of big plastic boxes.
One really great advantage of dehydrating is that the dried produce takes up very little space. It's also a lot less work than freezing!
There's a thread about dehydrating somewhere on GC but I can't find the link.