Agriculture Reference
In-Depth Information
It
'
s easy to use a solar oven. Set your solar oven where the window is facing toward the south in a
spot where the sun will shine directly on it. Put in your herbs, vegetables, or other food that you
wish to dry after you prepare it.
As always, it's best to preserve food that is at its very freshest. The sooner you preserve foods after
harvesting the more nutrients and flavor you will maintain. That's the benefit of preserving your
own food—you can pick your vegetables, fruits, and herbs at their peak.
Let your solar oven “cook” the food for a full day. In periods of hot summer heat check your herbs
before the peak of the day, as herbs do not take as much heat to dry as some of the fruits and
vegetables. Small, leafy herbs don't take as long to dry as larger produce like peach slices or tomato
halves.
Making Sun-Dried Tomatoes
One of my favorite must-try fruits for a solar oven is the humble tomato. Sun-dried tomatoes usu-
ally take more than a single day in the solar oven and finish roasting halfway through the second
day where I live. In cooler climates it could take up to four days. Sun-dried tomatoes can be very
pricy to purchase from the store but so easy to make at home.
To make sun-dried tomatoes you can cut small cherry tomatoes in half. If you sun-dry larger
tomatoes try slicing them into slices about
1
⁄
2
inch wide. Coat the tomatoes with any seasonings
you want. We often use oil with basil to spread over the tomatoes. Spread them out in a single layer
and place them in the solar oven to dry.
If you see any signs of moisture, you'll need to open the vents more to allow better airflow. Check
your tomatoes as they dry and if you see any signs of mold or mildew, remove those pieces imme-
diately and toss them in the compost bin. When your tomatoes are nicely finished, you can store in
an airtight mason jar or zipper-lock storage bag.
Drying Meat in a Solar Oven
You can dry meat like jerky in a solar oven as well but I recommend adding a thermometer into the
oven so you can watch the temperature levels. The USDA recommended minimum temperatures
are 160°F for beef and 165°F for poultry. Without heating the meat strips to this temperature there
is a risk of bacterial growth. Otherwise follow the same methods you use for making jerky in the
dehydrator and enjoy energy-free cooking.
