Drying Foods

About dryingOne of the oldest methods of food

preservation

Removes water from foods so bacteria or fungi can’t grow

Can use air-drying, vine-drying, or commercial dehydrator

Most produce dries best at 130 to 140 degrees Fahrenheit

Hints for dryingControl air flow and temperature

Pre-treat fruits and vegetables

Always use fresh fruits or vegetables

Use a safe drying method

Store dried food properly

MethodsAir-drying

HerbsNuts in shell

Food dehydrator

Drying fruits and vegetables

Cut into pieces or leave wholePre-treat

Blanch vegetablesDip fruits in ascorbic acid or lemon juice for 3

to 5 minutesSpray drying trays with non-stick cooking

sprayPlace single layer of fruits or vegetables onto

tray Dry for correct amount of time

Fresh to dry weightWeight loss should be expected after drying

Around 25 pounds of fresh fruit will make about 4 to 8 pounds of dried fruit

Around 25 pounds of fresh vegetables will make about 3 to 6 pounds of dried vegetables

Meat jerkyUse a food dehydrator USDA recommends cooking meat to 160

degrees Fahrenheit before dehydratingPlace cooked meat in dehydrator at 130 to

140 degrees FahrenheitDo not use a dehydrator that does not reach

130 degrees Fahrenheit1 pound of meat will make about 4 ounces of

jerky

Meat jerky

HerbsAir dry or dry with food dehydratorLess tender herbs (sage, rosemary, thyme) are

best to air dryTie in small bundles Punch holes in a paper bag and put a small

bunch of herbs inside the bag to dryMore tender herbs (basil, oregano, mint) must

be dried quicklyDried herbs are about 3 to 4 times stronger

than fresh herbs, so use 1/3 to 1/4 the amount in recipes

Packing and storage of dried foods

Keep in containers that seal out water, air, and pests

Pack in small, single use packagesLabel and date containersKeep dried food at low temperatures

60 degrees Fahrenheit or less is bestMay refrigerate or freeze

May last from 4 months to 1 year

For more information. . .

Your County Cooperative Extension Office has:

Safe, tested recipes for drying

Answers to any questions about food preservation

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