Dehydrate

Dehydration is the least expensive food preservation method available--it is also the oldest. Drying removes moisture so pathogens and spoilage organisms cannot grow.

Food can be dehydrated in the sun or an electric food dehydrator.  It is recommended that food dried outdoors be frozen for 48 hours to kill any insect eggs. Storage of any dried food in the freezer will extend its shelf life.

Links below open in a new window.

• Dehydration Basics -UC Master Food Preserver Program (PDF)
• Food Dehydrators - National Center for Home Food Preservation (NCHFP)
• Drying Fruit - Montana State University Extension (PDF)
• Fruit Leathers - Washington State University Extension
• Drying Vegetables - Montana State University Extension (PDF)
• Drying Jerky - Penn State University Extension (PDF)
• Drying Herbs - Penn State University Extension (PDF)

Recipes

• Mango Leather - NCHFP
• Dried Apples - Penn State University Extension (PDF)

More!  download recipes and handouts from our Wednesday evening demos.